Secular Chili
March 26, 2014 at 1:55 pm
(This post was last modified: March 26, 2014 at 2:57 pm by sven.)
This Chili will turn you into an atheist. Think about that before you try this, all you lambs of christ.
This is my own recipe. To be honest it is based on a recipe I got from a Texan in the cloud a while back. But its been tweaked so much I call it my own. Mexican and tex-mex are some of my favourite cuisines, which may seem strange for a Swede who has never even been to the Americas... But that's just the way it is.
I will use metric measures just so you Americans and such can learn a little about something that makes actual sense.
(Q: How much is a calflength? A: Why guv, that's two dozen halfthumbs, innit?)
Ingredients:
250 g ground pork
250 g ground beef
2 cans of pulped tomatoes (Italian sauce tomatoes are the best)
1 half litre of beef stock
2 sticks of celery
1 large onion
1 green bell pepper, chopped
1 fresh jalapeno pepper, chopped and de-seeded
3 large cloves of garlic, finely chopped
1 heaping tablespoon of chipotle paste
1 heaping teaspoon of pasilla chilli powder
Half a teaspoon of ground cinnamon
1 and a half tablespoon of ground cumin
1 tablespoon of dried oregano
15 cl of lager beer (or dark beer, if you prefer that)
1 teaspoon of lime zest
Juice of one half lime
1 can of beans of your choosing
Fresh cilantro (optional)
Olive oil for frying and sautéing
Season the ground meat with salt, half a tablespoon of cumin and an extra teaspoon of chipotle paste. Put aside.
Chop the vegetables and the garlic. Put everything but the garlic aside in a bowl.
Fry the ground meat on a high temperature in some olive oil in a cast iron saucepan. Work the mince so that it becomes separated. You should get some browning. When it starts to crackle and pop, its done.
Throw in the vegetables. Stir and sauté it all for a couple of minutes.
Add the garlic and the tomatoes.
Add all of the spices and herb except the cilantro.
Add the beer and the beef stock. Reduce it all for at least one hour on a low simmer. The time it takes may vary. It is done when its thickened and there is no layer of fluid floating on top.
When it's reduced, add the lime juice and zest and the beans. Let it simmer some more for five minutes or so.
Season with salt according to taste, if needed.
Shave some fresh cilantro on top. Serve!
NOTES:
The best way to de-seed a chilli is to roll it firmly between your palms until it doesn't 'crunch' anymore. Then cut the top of and just pour the seeds out.
I would rate this chili as medium hot. But it all depends on how much of a tolerance you have. Aslo, I've found chipotle pastes that have different percentages of chipotle pepper in them. (Chipotle is quite hot) Use common sense. If you are a christian... Well, I don't know what you should use. A leap of faith?
Don't use too much cinnamon. Some people like to put an entire cinnamon stick in, but I feel this makes the whole dish just taste like cinnamon, and nothing else.
If you are a woman (or a man) who suffers from iron deficiency and you don't have a cast iron skillet or saucepan: get one! Besides from retaining heat extremely well, cast iron cookware adds much needed iron to your diet.
It would be nice to see other people's home recepies for chili!
If you are a christian: don't try any of them christianisms on me, like having wafers in the chili that have been transmogrified into the flesh and blood of Jesus. I don't want to be turned into one of you christianists.
This is my own recipe. To be honest it is based on a recipe I got from a Texan in the cloud a while back. But its been tweaked so much I call it my own. Mexican and tex-mex are some of my favourite cuisines, which may seem strange for a Swede who has never even been to the Americas... But that's just the way it is.
I will use metric measures just so you Americans and such can learn a little about something that makes actual sense.
(Q: How much is a calflength? A: Why guv, that's two dozen halfthumbs, innit?)
Ingredients:
250 g ground pork
250 g ground beef
2 cans of pulped tomatoes (Italian sauce tomatoes are the best)
1 half litre of beef stock
2 sticks of celery
1 large onion
1 green bell pepper, chopped
1 fresh jalapeno pepper, chopped and de-seeded
3 large cloves of garlic, finely chopped
1 heaping tablespoon of chipotle paste
1 heaping teaspoon of pasilla chilli powder
Half a teaspoon of ground cinnamon
1 and a half tablespoon of ground cumin
1 tablespoon of dried oregano
15 cl of lager beer (or dark beer, if you prefer that)
1 teaspoon of lime zest
Juice of one half lime
1 can of beans of your choosing
Fresh cilantro (optional)
Olive oil for frying and sautéing
Season the ground meat with salt, half a tablespoon of cumin and an extra teaspoon of chipotle paste. Put aside.
Chop the vegetables and the garlic. Put everything but the garlic aside in a bowl.
Fry the ground meat on a high temperature in some olive oil in a cast iron saucepan. Work the mince so that it becomes separated. You should get some browning. When it starts to crackle and pop, its done.
Throw in the vegetables. Stir and sauté it all for a couple of minutes.
Add the garlic and the tomatoes.
Add all of the spices and herb except the cilantro.
Add the beer and the beef stock. Reduce it all for at least one hour on a low simmer. The time it takes may vary. It is done when its thickened and there is no layer of fluid floating on top.
When it's reduced, add the lime juice and zest and the beans. Let it simmer some more for five minutes or so.
Season with salt according to taste, if needed.
Shave some fresh cilantro on top. Serve!
NOTES:
The best way to de-seed a chilli is to roll it firmly between your palms until it doesn't 'crunch' anymore. Then cut the top of and just pour the seeds out.
I would rate this chili as medium hot. But it all depends on how much of a tolerance you have. Aslo, I've found chipotle pastes that have different percentages of chipotle pepper in them. (Chipotle is quite hot) Use common sense. If you are a christian... Well, I don't know what you should use. A leap of faith?
Don't use too much cinnamon. Some people like to put an entire cinnamon stick in, but I feel this makes the whole dish just taste like cinnamon, and nothing else.
If you are a woman (or a man) who suffers from iron deficiency and you don't have a cast iron skillet or saucepan: get one! Besides from retaining heat extremely well, cast iron cookware adds much needed iron to your diet.
It would be nice to see other people's home recepies for chili!
If you are a christian: don't try any of them christianisms on me, like having wafers in the chili that have been transmogrified into the flesh and blood of Jesus. I don't want to be turned into one of you christianists.
