[CH] Tonight's Dinner - Spicy Chili w/Beans
RisaG (radiorlg@yahoo.com)
Sun, 30 Mar 2003 17:30:25 -0800 (PST)
This was tonight's dinner - an adaptation of a recipe
from Big Flavors by Jim Fobel, one of my absolutely
favorite cookbooks. It is full of great information,
aside from terrific recipes. Lots of uses of chiles,
and other "big" flavors!
I thought it was delicious but Steve thought it was
too hot. He ate the whole thing anyway, and didn't ask
for any bread or something to take the heat away! He
is such a chicken sometimes!
I didn't think it was that hot. It was pleasantly hot.
Moderates would love it (yes, you, SandyOH).
* Exported from MasterCook *
Risa's Spicy Chili w/Beans
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Chili
& Stew
Low Carb Main
Dish
Meat
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 tbsp vegetable oil
1 lg onion -- coarsely chopped
2 lg cloves garlic -- minced
1 lb lean ground beef
1 link andouille sausage -- chopped
1/2 cup chile powder -- divided in two
1 1/2 tbsp cocoa powder -- unsweetened
1 tbsp Splenda Sweetener
2 tsp ground cumin -- + 1 tsp
2 tsp Mexican oregano -- crumbled +
1 tsp Mexican oregano -- crumbled
1 tsp sea salt
1 dried cayenne pepper --
crushed*
1 bay leaf
1 28 oz can diced tomatoes -- undrained
1/2 cup chipotle salsa
1 12 oz bottle medium beer -- to dark
1 10 oz can pork and beans -- undrained
Garnish:
dollop sour cream
sprinkle chopped cilantro
Place 1/2 the oil in a large, deep pot (such as a
Dutch oven or a stockpot), and set it over moderate
heat. Add the onions and saute until soft and lightly
browned, about 10 minutes. Add garlic and saute for 2
minutes.
Add beef and sausage. Increase heat to
moderately-high. Brown meat well, stirring, for 5
minutes. Reduce heat to moderate-low and continue to
brown, stirring occasionally for 15 minutes.
Add 1/2 chili powder, 2 tsp mexican oregano, and half
of each of the rest of the seasonings. Add the
tomatoes with their juices, the salsa, half the beer
and 2 cups of water. Bring the mixture to a boil over
moderate heat. Reduce heat to low and simmer,
uncovered, for 1-1/2 hours. Stir gently occasionally,
but do not stir the last 15-20 minutes of cooking
time.
Taking a paper towel or two, skim off the fat from the
top of the chili. Stir in the remaining seasonings and
the Pork & Beans. Stir well. Let cook for another 1/2
hour, stirring occasionally.
Serve garnished with a dollop of sour cream and a
sprinkle of chopped cilantro.
Risa's notes:
* I used a dried Ring of Fire cayenne from my 2001
garden. It still had quite a punch. Otherwise, you can
use ground cayenne from the supermarket. I would start
at 1 tsp and work your way upwards, depending on how
much heat you like.
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RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 3/28/03
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