| Chili V |
bay leaf
2-3 cups soaked beans (black or red)
4 tsp cumin
4 tsp oregano
4 tsp paprika
1/2 tsp cayenne
ground "New Mexico" chili powder (however much looks good,
few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili negro or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled or canned)
1-2 tsp chopped chipotle chili
1/4 cup red wine
1-2 Tblsp vinegar (wine, cider, rice)
Cover beans and bay leaf with 2 inches of fresh water, bring
to boil.
Lower heat and simmer. Toast cumin and oregano over med.
heat,
stirring so they don't burn. When they're fragrant, add
paprika,
cayenne, and chili powders--toast a few seconds. Remove from
heat.
Then grind with mortar and pestle. Dry the chili negro or
ancho in a
hot oven (400) for a few minutes. Cool and remove stem,
seeds, veins.
Shred it and then grind in food processor, blender, etc.
Saute onion in
oil till soft, add garlic, salt, ground herbs and chili, cook
5 min.
Add tomato, juice, 1 tsp. chipotle, and some red wine, cook
about 20
min. Add to the beans and add more water to cover beans by 1
inch.
Cook till beans are soft (1 hr.) Taste chili, add vinegar to
taste.
Adjust seasoning (cumin, oregano, salt, chili powder,
chipotle,
vinegar.)
If you can wait, it's best to serve it a day later. Very good
with cornbread.
Recipe by Erik. A Speckman
|
 | |
