Text 24507, 80 rader
Skriven 2012-05-06 16:50:00 av DAVE DRUM (1:261/1381)
Ärende: Chile 328
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albuquerque Chilli
 Categories: Chilies, Vegetables, Beer
      Yield: 1 Servings
 
      1 lg Onion; chopped
      3 lg Tomatoes; peeled, chopped
      3    Fresh anaheims; chopped
      2 lg Red bell peppers; chopped
      6 lg Carrots; chopped (opt)
      1 tb Oil
      2 oz Dried anchos; stemmed,
           - seeded
      2 oz Dried passillas; stemmed
           - seeded
      4    (to 12) dried japones;
           - stemmed, seeded (adjust
           - heat level to your liking)
      1    (to 4) habaneros; stemmed
     12 cl Garlic; (I like LOTS of
           - garlic in this recipe)
      1    (1" cube) fresh ginger root;
           - chopped
     12 oz Bottle brown ale or dark
           - beer
 
  Put the first five ingredients in a large pot with a
  tablespoon or two of oil. Cook until browning just begins.
  
  Pour beer into blender and start a high speed vortex
  going. Keep it covered as you drop in first the ginger and
  garlic and get them good and liquefied, then add the
  peppers. Add more beer (or some of the juices from the
  vegetables you're cooking) if it gets too thick.
  
  When it's all nicely liquefied, pour it into the pot.
  
  Simmer an hour or so and give it a taste test. You might
  want to add a can of tomato paste, maybe a tsp of Kitchen
  Bouguet, or some herbs. I usually find myself tossing in a
  bit of allspice and cinnamon, maybe half a tsp of each,
  and sometimes some herbs (rosemary, sage, oregano, dill,
  even a little mint and/or fresh dill. I've also sliced
  scallions crosswise into little circles and added them
  late so they stay crisp and flavorful.
  
  Meat is optional. When I add meat I use about a half pound
  each of chopped sirloin and chopped turkey cooked together
  in a separate pot until well cooked, then I drain all the
  fat off in a colander and wash it down with hot water
  before adding it to the mix. Keeps the whole thing fairly
  low in fat.
  
  Another variation is to pour off and reserve the juices
  from the original pot of veggies before adding the blended
  chiles and use it for a soup starter.
  
  Let it simmer at least another two to three hours.
  
  Note; no salt! Be good to your cardiovascular system! If
  there's something missing, try a little cumin or coriander
  or a bit more allspice and/or cinnamon!
  
  I use this as a spaghetti sauce or a topping for nachos.
  It lasts forever (I've kept it as long as three weeks) in
  the bottom of the fridge in tight tupperware containers
  and gets better with age.
  
  Alan L. Edwards
  
  From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Archives
 
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... Fast food doesn't satisfy your appetite, it just kills it - Tom Fitzmorris
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