by M R Dutton » Mon Sep 17, 2007 9:04 pm
In response to the previous request for a recipe, here's one that takes a little bit of work, but the result is worthwhile, imho:
RCP: TRES CHILE DEL FRIJOL CON CARNE (THREE BEAN CHILI WITH MEAT) -
Makes about two gallons
Spices:
1 tbs Whole corriander seeds
1tbs Whole cumin seeds
Kosher Salt to taste
Freshly ground whole pepper to taste
Ground Chipotle Powder
Ground Ancho Powder
1 tbs Garlic Powder
1 tbs Mexican Oregano dried flakes
3 tbs Chili Powder
1 tbs Hungarian Sweet Paprika
Ground Jalapeno Powder
2 tbs Cocoa Powder
4 oz Semi-Sweet Dark Chocolate (Mexican Chocolate if you can get it)
Meats:
1/2 to 3/4 lb Chorizo
1/2 to 3/4 lb Ground Pork
Vegetables:
1 pkg Frozen White Corn
4 stalks Heart of Celery
1 lg Sweet Onion
2 ea Anaheim Peppers
2 ea Pablano Peppers
1 12 oz can Frijoles Negros
1 12 oz can Red Pinto Beans
1 12 oz can White Beans
1 small can Tomato Paste
1 small jar Pimento (chopped)
4 to 6 Garlic Cloves
Chicken or Veal stock as required
2 to 3 tbs Extra Virgin Olive Oil
2 cans El Paso Brand Chopped Green Chillies
1 28 oz can Muir Glen Fire Roasted Chopped Tomatoes
Garnish:
Chopped green onions (scallions)
Sour Cream
Thin slices of Manchego Cheese
Preparation:
Pre-heat oven to 350F. Place the cumin and coriander seeds in a small pan, spray lightly with oil. Roast the seeds in the oven for about 5 minutes until they are browned. Set aside to cool. Once cooled, grind into a powder in a spice/coffee grinder.
Thaw-out the frozen corn and drain off any moisture.
Remove the uncooked chorizo from its casing and set aside with the ground pork so the meat comes to room temperature.
Open, drain and rinse the three cans of beans in a collander. Retain the liquid from the beans.
Remove stems, seeds and ribs from the Anaheim and Pablano Peppers. Cut length-wise into strips about ½ inch wide. Rough chop the strips.
Rough chop the onion into large pieces. This can be done by slicing the onion into about 3/4 inch wide slices and the roughly chopping the slices.
Rough chop the celery stalks by cutting across the stalks producing pieces about 1/4 to 3/8 inches wide.
Crush and chop the garlic cloves.
Cooking the Chili:
You’ll need a Dutch oven or large stew pot and a good sized frying pan.
Pre-heat the frying pan over medium to medium-high heat and add the ground pork and chorizo. There should be enough fat in the meat that you won’t have to add any olive oil to help with the cooking. Cook until the pork has changed color to white. Remove the cooked meat and set aside. Retain the hot rendered fat from the meat.
Return the frying pan with the rendered fat to the stove and add the corn to the frying pan. Season the corn with salt and freshly ground black pepper. Cook the corn until it just starts to brown. Remove from heat.
Pre-heat the Dutch oven over medium to medium-high heat, add the olive oil and allow it to heat through before adding the onions. Season the onions with salt and pepper. Add a liberal coating of the ground seeds to cover the onions. Saute the onions until they are translucent, then add the chopped chillies, celery and garlic. Continue to cook until the chillies and celery start to soften. Pour in the chopped tomatoes, the pimentos, the green chillies and the beans. Bring to a slight simmer. Add the corn and the meat. Add the retained liquor from the beans. Use the stock to thin this mixture only if required. You want a stew not a soup. Continue to heat through at a slow simmer.
Break the semi-sweet chocolate into small pieces. Place the chocolate into a small sauce pan over very low heat and melt the chocolate. Don’t let the melted chocolate simmer or boil. Just keep it melted and warm.
Meanwhile......
Mix together the garlic powder, oregano, chili powder, cocoa, and paprika. Add in, to your taste, some of the remaining ground roasted cumin and coriander. This is your “basic” seasoning for the chili.
Using your judgement and depending on your desire for a mild chili or a firehouse chili, use the Chipotle, Jalapeno and Ancho powders to add the heat. I use about a 1/4 teaspoon of the Chipotle and Jalapeno and about 2 teaspoons of the Ancho. The Ancho adds a nice smokey flavor along with some heat. (The Chiptle and Jalapeno powdered chillies add more heat!)
Add the above spice mixture to your simmering pot of meat and vegetables. Stir thoroughly.
Remove the melted chocolate from the heat. Spoon enough of the liquid from the chili into the chocolate to thin it out to a soup-like consistency. (Do this by adding liquid and stirring a little bit at a time.) Pour the melted chocolate and chili liquid back into the Dutch oven. Stir thoroughly.
Simmer the chilli for another 10 to 20 minutes, stirring occasionally but thoroughly to allow the spices and the chocolate to properly mix with the other ingredients.
Serve in bowls and top off with thin slices of the cheese, a glob of sour cream and a sprinkling of the green onions.
DNPIM!!!!!!!