Sunday, June 1, 2014

Recipe RE:MAKE: Chili

i've never been much of a fan of chili.  to me it always just tastes like the jar of chili powder smells.  flat and not very interesting until you pile it high with cheese or macaroni.  this recipe developed out of wanting to use up some leftovers.  mindy and i had some left over tomato sauce that i used for baked eggs, and i needed to use it up.  it was a middle-eastern spice base with cumin, turmeric, paprika and some herbs, and i didn't feel like making kefta.  so i decided to turn it into chili.  the thought that the middle-eastern base could be transformed into something more latin seemed to make sense.  so i added in some allspice, chili and cocoa powder to play off of a mole idea.  try it out if you want something a little different.

1 onion
3 cloves garlic
1 tsp cumin
1 tsp paprika
1 tsp all spice
1 tbsp dried oregano
1/2 tsp dried crushed chili (or more depending on how hot you like it)
1 tbsp cocoa powder
salt and pepper to taste
1/2 lb ground beef
1 can of crushed tomatoes
1 can of drained kidney beans
1 c beef broth
1/2 c wine
2 tbsp coconut oil
lime juice (optional)

brown the beef.  add the onion and garlic and sauté.  add the cumin, paprika, all spice and chili and infuse for a couple of minutes.  deglaze with the wine and reduce.  add tomatoes, beef broth, kidney beans, oregano, salt and pepper.  bring to a boil.  reduce heat, add cocoa powder and simmer for 20 minutes at least.  serve with chopped cilantro and a squeeze of lime.

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