Saturday, October 14, 2006

KarateMonkey's pretty damn good chilli

It's a nice lazy afternoon here. The air has that nice crisp feel to it, and I woke up in the mood for chilli. So after a couple hours spent smelling that wonderful smell. I'm pleasantly full and feeling proud of myself, and I decided I could manage a worse introduction to this nifty blog that RedSonja has seen fit to give me the key to. Without further ado I present KarateMonkey's pretty damn good chilli.

1lb. stew meat
1 onion
1 bell pepper (I use red) chopped
1 Jalepeno or serrano pepper seeded and chopped
2 14.5 oz cans
1 14.5 oz can diced tomatoes with green chills ( I usually use two 10z cans since that the easiest size to find)
2 14.5 oz cans dark red kidney beans
1 14.5 oz can black beans
1 teaspoon minced garlic
2 Tablespoons brown sugar
1 Tablespoon unsweetened cocoa powder
2 Tablespoons Chilli powder (I use the medium hot stuff from Penzey's)
1 teaspoon cumin

Get a big damn pot and spray the inside with some nonstick spray. Heat it up and brown the
meat add the chopped onion, peppers, and garlic. Let them cook for a few minutes and throw
everything else in and simmer covered over low heat a couple hours.

This will give 5-6 good sized bowls of a thick very filling medium hot chilli with a nice rich flavor. On those occasions when I’m not cooking for a demanding blogmistress who believes that the proper spice level for chilli is somewhere below tear inducing then I’ll use a bit more chilli pepper, and couple unseeded chile peppers.


JackGoff said...

Nice, I have a similar recipe with no meat (vegetarian). I normally use less materials because I'm only cooking for two people...and I include corn to even out the spice (I'm a hot food fiend). I add some sugar as well, though not brown sugar, and no cocoa powder. Does it add to the final product? I'm not a cook and I have no clue what different foods do, other than sweet is a good complement to hot. I got my recipe by modifying my aunt's chili to add spice and be vegetarian.

And black beans with red beans is like peas and carrots. Yum.

JackGoff said...

And I use a little more cumin, because the GF loves it.

KarateMonkey said...

I'm not sure why the cocoa powder works, but it does. Combined with the brown sugar it seems to give the final product a little fuller, more complex flavor.

JackGoff said...

I'll have to try it sometime, then. And the brown sugar. I bet it thickens it a bit more that white sugar does.

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