Antti’s Mean Jalapeño ChiliPosted: Antti October 29th, 2006 in categories BBQ, Meat, Mexico, Recipes, Sauces and dips, USA
S and I returned from our US road trip last Monday, and somewhere in Indiana S ordered chili with her pulled chicken sandwich. I had completely forgotten that chili even existed. Yesterday I wanted to have something hearty and warming waiting for us when we”?d return from our walk by the waterfront. I basically had three options in my mind – a potato, pasta or beans based casserole”?
When we crossed the border from Georgia to South Carolina on our way from Savannah to Charleston, we saw a small roadside shack selling Carolina Cider Company”?s products. One of the food souvenirs I bought there was a jar of Sweet Fire Bread & Butter Pickles And Peppers. These – albeit by my guess rebadged and manufactured for CCC in TX – are to die for. From the second I opened the jar, I”?ve had a huge craving for anything jalapeños.
After this going for a beans based recipe was a no-brainer. The tricky part was to find a recipe – there are literally thousands of them in the net. The following one is based on one I found from the rezipezaar, but modified to my taste. I actually misread the instructions and used coconut instead of cocoa, but I found this chili to be lovely, and S can”?t keep her hands off the left overs, so I guess I did pretty good :)
Antti”?s Mean Jalapeño Chili
3.5 dl (1.5 cups) diluted veal fond
1 can crushed tomatoes
200 g (0.5 lbs) sliced jalapenos
2 tsp coconut powder
2 tsp crushed cumin seeds
1.5 tsp dried oregano
1 tsp crushed fennel seeds
1 tsp ground black pepper
1 tsp salt
2 tbsp granulated sugar
4 cans kidney beans in chili tomato sauce
1 whole single-clove garlic, sliced
500 g (1 lbs) ground beef
1 dl (6 tbsp) Maizena
Chop the onions and garlic, and fry together with the ground beef until golden brown. Stir in the Maizena and mix well.
Meanwhile combine all other ingredients in a 4 liter (1 quarts / 1 gal) pot. Cook until the chili starts to boil, add the meat and let simmer in low setting for 1-2 hours. If the chili is not hot enough, add some chili / cayenne powder.
Serve as is with ground cheese, with tortillas, or sneak cold straight from the fridge :)
2 Responses to “Antti’s Mean Jalapeño Chili”
Cracking looking recipe. I love Mexican food! Great photograph, too.
Scott, welcome to Doughboy! Loved the pics at your blog, too!