Tuesday, December 22, 2009


Holy cow. Next time I cut chilies I need to remember to wear gloves. I have residual chili oil all over my fingers and keep touching my eye and face and it burns!

Once I left my mom's chili recipe w/Niall and asked him if he'd make it. He made a few changes and ended up with this:


1 large onion, chopped
2 T olive oil
5 cloves garlic, minced
1 can kidney bean, undrained
1 package vegetarian mince (or 1 pound ground meat, browned)
½ c. water
2 cans chopped tomatoes
2 diced chipolte chilies
2 bay leaves
2 tsp red pesto
2 adobe chilies (we use canned)
2 tsp. hot sauce (Peri-peri, Tabasco, or something similar)
1 T soy sauce
2 squares dark chocolate (about 20 grams, 72% chocolate if possible) or 1/4 cup cocoa powder

Reconstitute the chipolte chilies. (I don't know if this step is necessary, but do it anyway.) Remove stems and dice the chilies.

In a large pot, saute onions in the olive oil. After a few minutes, add the garlic and cook until onions are translucent.

Add all additional ingredients and bring to a boil.

Simmer to desired thickness (around 20 minutes.) Adjust to taste. Serve with sour cream, cheese or with toasted slivered almonds.

1 comment:

AM said...

I saw this one in the process! I'm so happy.