I love a good chili. This one was the product of a particularly creative cooking session. There are many secret ingredients but the secret-est of them all is the Dr Pepper! You could also use any kind of cola; lime soda might be cool, too. Basically I used soda instead of the usual sugar. The flavor is undetectable as anything but a subtle enhancements, same as the chocolate and the cinnamon.
If you use diet soda, you must stir it in at the very end, after you've removed the pot from the heat, lest the aspartame be destroyed by the heat.
Ingredients:
1 large onion, chopped
2 poblano chiles, which are like large, dark, slightly wrinkled jalapeños - 1 green bell pepper plus 1 jalapeño is an acceptable substitute, diced
2 jalapenos, minced
1/2 can of crushed tomatoes
1 1/2 tsp granulated garlic, or 5 minced garlic cloves
1/4 tsp cinnamon
1/3 tsp ground coriander
1/2 tsp oregano flakes
1 tsp cumin
1 tsp tamari or soy sauce
1/4 tsp smoked paprika (or you don't have this, use 1 tsp regular paprika)
1 tsp beef or vegetable bouillon (broth is NOT a substitute, must use bouillon)
1/2 ounces baking chocolate or 1/2 tbsp cocoa powder
2 cans of beans, I like to use two different colors for a pretty effect
1/3 cup dr pepper
Saute the onion and peppers over medium heat in a tablespoon or corn oil until tender. Add the tomatoes and next 6 ingredients (through chocolate). Stir well, and simmer 10 minutes. Add the beans and stir until heated. Remove from heat and add the soda.
If you want to make the chili hotter for some and milder for others, reserve half the jalapenos and serve as a garnish for the heat-lovers. This chili is best served with cheese on top (because, frankly, EVERYTHING is best served with cheese on top). I like pre-shredded Mexican blend but cheddar is fine. Sour cream and green onions would also be good toppers.
No comments:
Post a Comment