Wednesday, October 1, 2008

Time for some Chili!

Something about October says "Chili" to me! I've been meaning to make it for a few days now, so today I finally got around to it. I adapted it from Bobby Flay's Beef & Black Bean Chili recipe, but as usual, I always add my own twist to it.

2 Tbsp EV Olive Oil
2 lbs stew meat
1 large Walla Walla Onion, chopped
3 carrots, sliced
2 Pasilla peppers, diced
2 red jalapeno peppers, minced
4 cloves of garlic, minced
3 tomatoes, diced
1 bottle of dark beer
2 cups stewed tomatoes (fresh, homemade :)
5 cups chicken stock
salt & pepper
4 Tbsp chili powder
1 Tbsp ground cumin
1 Tsp cumin seed
1 Tbsp Chipotle in Adobo sauce
2 lgt.cans black beans
2 sm. cans kidney beans
1 sm. can garbanzo beans

Brown beef in olive oil. Set aside. Saute onion, peppers, & carrots in reserved oil from meat until soft. Add garlic, cook for 2 minutes. Add beer and cook until liquid evaporates. Add stewed tomatoes, chicken broth, and spices. Bring to boil, simmer for an hour. Add all the beans and the diced fresh tomatoes, cook for another 3o minutes. Garnish with cilantro, toasted cumin sour cream (see below) and avocado.

Toast 1 Tbsp cumin seed in a saute pan over medium high heat, about 3-4 minutes. Set aside to cool. In a bowl, add 1 cup sour cream, salt, pepper, and cumin seeds. Mix, chill for at least one hour so the flavors can marry. This was also adapted from Bobby Flay, but I omitted the lime juice because I didn't have any lime.

This was delicious!!!!! Maybe a little too thin of consistency, so I would add less liquid next time. The beer was a great flavor enhancer! :)

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