Friday, 7 September 2012

3 pepper chili


This chili is hot, spicy and full of complex layers of flavour. Now, without all the food snobbyness I’ll quite simply state that this recipe makes a nice belly warming bowl of chow. This isn’t a Texan chili, ie it contains beans, so please none of that debate! It’s also vegetarian, a sin to many, with that in mind, all I can do is hope you guys will enjoy this chili as much as I did!

Prep. time 20 min.
Cook 15 min. or indeterminably (it's chili, it's made to sit on the stove forever)
Serves 3-4


Ingredients
1 diced yellow onion
4 chopped green onions
1 clove of garlic, crushed
1 tbsp. of chipotle puree
1 tsp lime juice
1/8tsp salt
1/2tsp cocoa mixed with 1 tbsp. water
1/8 tsp ground coffee
¼ tsp+ 1 pinch cumin
½ tsp cinnamon
1/2tsp Ground chilis
1 jalapeno, seeded
1 540ml can of black beans, rinsed and drained
½ tsp. paprika
1 bay leaf
1 sprig of oregano
1c. tomato puree
1 tomato, diced
½ tsp. sugar
Oil for frying
2 tbsp. water
2 tbsp. tequila
1) Heat the oil until liquidy, add both types of onions, jalapeno, garlic and chilies, cook until golden and fragrant
2) Add salt, cocoa, coffee, cumin, cinnamon, oregano and paprika mix until thoroughly blended
3) Add diced tomatoes and reduce until the liquid evaporates
4) Add tomato puree, sugar, lime juice, water and bay leaf add beans and let simmer at least 10 min
5) Add the tequila, mix thoroughly and serve with sour cream, avocado, or cilantro...or all of the above!

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