Text 24179, 92 rader
Skriven 2012-04-28 05:54:00 av Dave Drum (1:261/38)
Ärende: Chile 233
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tom Solomon's Lagniappe Chilli [Bubba-L]
 Categories: Chilies, Seafood, Beef, Beans, Stews
      Yield: 40 Servings

      1 lb Dried pinto beans
      6 qt Water or beef stock
      2    Bay leaves
      3 oz Dried tomatoes
      1 tb Sage
      1 ts Oregano
      3 ts Ground cayenne
      1 tb Black mustard seed; roasted
      1 tb Cumin seed; roasted
    1/2 c  Worcestershire sauce
    1/2 c  Nuoc mam
    1/4 c  Black pepper
    1/4 c  Hot paprika
    1/4 c  Ground cumin
      4 lg Chipotles; torn in pieces
      2 lg Jalapenos; chopped
      2 lb Fresh tomatoes; chopped
     28 oz Can peeled tomatoes;
           - chopped
     12 oz Tomato paste
      2    Heads garlic; peeled,
           - pressed
      2 lg Yellow onions; chopped
      4 TB Oil
      1 lb Kielbasa
      3 lb Ground beef
      2 TB Dried shrimp
      1 c  Smoked oysters
    1/4 c  Honey
           Salt

  Soak pinto beans overnight. Next morning drain the beans,
  discarding those that are floating.

  Heat water or beef stock, add pintos. Bring to a slow
  boil, reduce heat, add bay leaves, and simmer for two
  hours.

  While the beans are simmering, put one tablespoon of cumin
  seeds and one tablespoon black mustard seeds in a small
  dry frying pan. Turn heat on high, and cook, stirring
  constantly, until seeds *just* begin to pop.

  Remove from heat immediately, and crush in a mortar and
  pestle or food processor. Reserve.

  Next, add all dry spices, tomatoes, and chipotle peppers
  to the beans. Stir well.

  Add Worcestershire sauce and nuoc mam, stir.

  Put four tablespoons of oil into a large skillet, chop
  onions and jalapenos, and fry on medium heat until onions
  are translucent.

  Add to the chilli pot, stir.

  Slice one pound of kielbasa, brown in skillet, add to chilli.

  Now brown three pounds of ground beef, chopping with
  spatula into bite-sized chunks.

  Remove from heat, drain, and add to chilli. Now press two
  heads (about 25 cloves) of garlic into the chilli.

  Add dried shrimp and smoked oysters.

  Stir, bring to a boil, reduce to a medium simmer, and
  cook, covered, for an additional one to two hours,
  stirring occasionally.

  About fifteen minutes before serving add a quarter cup of
  honey, stir, and salt to taste.

  Remove from heat, and serve.

  Recipe By: Tom Solomon

  Uncle Dirty Dave's Archives

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... Look, there's no metaphysics on earth like chocolates. - Fernando Passa

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