Almost everyone makes chili. And while many complain about those mushy red kidney beans, almost everyone likes chili. It is especially comforting on a cool autumn day when accompanied by a cold beer and eaten outside in a spot of sunshine. That is exactly how the following chili was consumed this past weekend at our place, with neighbours who had spent the whole morning working in their yard to create a new garden space. My chili never tastes exactly the same twice, but this one was so good, I actually put pen to paper to record the recipe so I could, hopefully, create the same taste again. I apologize, but you'll have to use your own judgment on spice quantities as I can only ballpark those. For the kidney bean haters, none found here. Chili was served with jalapeno peppers, a variety of hot sauces, sliced green onions, sour cream and the guacamole from my previous post. Keep warm!
Chicken Chili
2 lb ground freerange chicken
2 onions, diced
1 leek, well washed and sliced
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 large tin tomatoes
1 bottle of pumpkin ale (or other dark beer if pumpkin not available)
1 tin tomato paste
2 bay leaves
cumin (around 1 tbsp)
chili powder (around 2 tbsps)
oregano (around 1 tsp)
chili flakes to taste
1 tin rinsed chick peas
1 tin Heinz tomato baked beans (apologies to purists but this is a key ingredient)
up to 2 c. cooked and cooled brown rice (this really thickens things up)
brown sugar to taste
Brown chicken with chili powder, cumin, oregano and chili flakes. Add onions, leeks, carrots, celery and garlic. Saute until carrots are tender crisp. Add tomatoes, ale, tomato paste and bay leaves and simmer gently for 1/2 hour. Stir in chick peas, baked beans and rice, and warm through. Add brown sugar to taste (usually about 1-2 tbsp).
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