Saturday, January 14, 2012
O.K. let's look at some real easy variations to the basic chili recipe. There is BLACK BEAN CHILI, simply use black beans in place of kidney beans, this one substitution completely changes the flavor of the chili.
Then there is CHILI CON CARNE WITH GINGER, this actually comes from a Chicago restaurant, just add 2 - 3 tablespoons of freshly grated ginger and add a cup of red wine. This will definitely surprise your standard chili eaters.
Here is one from Denver. LAMB CHILI. Use 2 Lbs of lamb trimmed of fat and cut into 1/4 " pieces. Why is lamb so stinking expensive in this country?
Let's switch gears for the next one CALIFORNIA CHILI. Chili sauce from a jar? Oh, why not? It's California.
1 lb kidney beans soaked, cooked and drained.
1 chicken cut up and browned
3 tablespoons olive oil
4 cloves garlic
3 yellow onions
1 teaspoon whole cumin seeds
2 Jalapeno peppers, seeded and chopped
2 cups chili sauce (find it by the ketchup in the grocery store)
4 tomatoes chopped
2 green sweet bell peppers seeded and chopped
1 tablespoon Worcestershire sauce
1 cup red wine
salt and pepper to taste
Cook the beans and brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds, and jalapeno peppers until the onions are clear. Add everything to a heavy pot and bring to a simmer. Cook for 1 hour.
Throw together some guacamole and chips and dig in.
Next time.....More Regional Chili!