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| Two pots of Chili- Left Vegetarian, con Carne on the lower right |
Chili
- 2-3 dried chili peppers (if available ancho, pasillo, cascabel)
- 1.5-2.0 kg Beef Brisket/flank/skirt/round (rinderbrust/hose/nierenzapfen/unter-obershchale)
- 0.5-1 kg Ground beef (rindhackfleisch)
- Sea salt
- Black Pepper
- Cooking oil
- 2-3 large sweet onion minced(yellow)
- 2 jalapeno peppers minced (if available)
- 2 poblano peppers minced (if available)
- ½ -2/3 cup commercial chili powder (I have a preferred formula from home that I will bring along)
- Cayenne pepper
- cumin
- 4 cloves garlic minced or use press
- 800 grams canned chopped tomatoes (usually 2 cans)
- 1 liter beef stock
- 800 grams canned black beans (usually 2 cans)
heat oven to 350 F
Toast dried peppers in oven until fragrant, Cube the beef, pat dry and season generously with salt and pepper
Heat 1 cm oil in large pot (8-10 quart heavy pot)
in batches brown the beef, removing well browned batches to drain in colander
after all beef is browned, add onions and peppers and sweat until soft and translucent
Add chili powder, cayenne, cumin and cook for about 5 minutes. mixture will start to stick to bottom of pan, avoid burning.
Add garlic stir quickly, then add chopped tomatoes and beef stock (cold)
Scrape bottom of pot well as liquid deglazes the onion spice mixture
Simmer 20 minutes
Add beans
Simmer additional 20 minutes
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| The beef chili |
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| The assistant chef |
For the vegetarian not-chili had to get a little bit more inventive. So I fell back on a roasted veggie style that I had once used from food and wine.
Roasted vegetarian not-really-chili
- 2-3 dried chili peppers (if available ancho, pasillo, cascabel)
- 1 eggplant (medium sized?) cubed
- 2 zuchinni cubed
- 4 portabella mushrooms cubed
- 2 poblano peppers minced cubed
- olive oil
- Sea salt
- Black Pepper
- Cooking oil
- 2-3 large sweet onion minced(yellow)
- 2 jalapeno peppers minced (if available)
- 2 poblano peppers minced (if available)
- ½ -2/3 cup commercial chili powder (I have a preferred formula from home that I will bring along)
- Cayenne pepper
- cumin
- 4 cloves garlic minced or use press
- 800 grams canned chopped tomatoes (usually 2 cans)
- 1 liter vegetable stock or water
- 800 grams canned black beans (usually 2 cans)
- 1 can hominy
preheat oven to 400 F, toss the cubed veggies with salt, pepper, and olive oil. Spread on shallow pan and roast the veggies until they start to brown. in the meantime toast the dried chilis in the same oven until well puffy and dried. remove the peppers from the oven, allow to cool, then grind them up into a powder.
Heat oil in a 4-6 quart pot, add the minced onions, sweat well, add the peppers cook until well softened. Add the Chili powder, cumin, and Cayenne. cook until the mixture starts sticking to the pan. Add the Garlic and deglaze the pan with the stock and crushed tomatoes. Bring to a simmer, add the roasted vegetables, hominy, and beans. Bring back to simmer, serve hot (and quickly to prevent mushiness).
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