Avi has provided another amazing, super spice infused dish. Dish has a kick if you just stick to the meat but it heats up pretty fast if you bite into a whole chili.
"In the long months of isolation, comfort food was the name of the game. I’d made stews and pastas, fried chicken and gravy and Thai curry. One day, the craving came for chili. To be honest, I had seen someone purchase half a dozen cans of prepared chili and I thought - I can do better. This is a very time-and-labor intensive dish. I also prepared a pretty massive quantity so that the time and effort can stretch out into more than one meal and be frozen for later. Despite the large number of chilies in the dish, it is not exceedingly hot. It is exceedingly flavorful.The chili is quite rich and so the acidic tomatillo salsa pairs perfectly. Don’t forget the most important ingredient - love. Enjoy y’all."
Avi's Quaranchili With Tomatillo Salsa
Ingredients:
For Chili:
3 pounds (1.4 kilos) ground beef
2 red bell peppers - fire roasted
3 jalapeños - fire roasted
2 tablespoons vegetable oil
3 cloves of garlic - crushed
1 large yellow onion - diced
1 dry pasilla-ancho chili
1 dry New Mexico chili
2 dry chile de arbol
6 dry chile tepin
12 chile pequin
1 teaspoon celery seed
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
2 teaspoon ancho chili powder
1 tablespoon Mexican oregano
3 bay leaves
1 large 28 ounce (800 grams) can whole peeled Italian tomatoes
1 can 15 ounce (425 grams) can black beans - strained
1 can 15 ounce (425 grams) can of red beans - strained
For Salsa:
10 tomatillos quartered
1 bunch of cilantro, washed and cleaned
9 jalapeño chilis, fire roasted, seeded and roughly chopped
3 cloves of garlic
1.5 tablespoons salt
juice of one lime
Directions:
For Chili:
Seed and de-rib all fire roasted peppers
Reserve
In a large pot, heat the canola oil over medium flame
Add coriander seeds
Cook 2 minutes
Add onions
Turn flame to medium low
Sauté 10-12 minutes or until onion are slightly golden
Add celery seed and continue cooking 2 minutes
Raise heat to medium and add ground beef to pan
Move the meat to the side of the pot so the fat pools in the center
Place dry chillies and garlic into the pool of fat
Fold the ground beef from the sides onto the top
Mix well
Continue process of pushing meat to the side until it is brown
When meat is cooked add oregano, ground cumin and achiote powder
Add tomatoes with juice
Mix well
Add the bay leaves
In a blender or separate bowl purée fire roasted bell peppers
Add to pot
Lower heat and cover
Simmer chili for approximately 4 hours
Stir occasionally to prevent sticking
When chili is cooked add 3 jalapeños
Stir and cover for an additional 30 minutes
Add beans
Continue cooking on low for another hour
For Salsa:
Combine tomatillos, salt and half the lime juice in a large saucepan
Turn flame to medium and cover.
After 5 minutes, add jalapeños and 3/4 of the cilantro
Stir well and replace lid
Simmer, 10-15 minutes, stirring occasionally
Remove from heat
Add remaining cilantro
Purée
Add remaining lime juice Serve with rice, fried potatoes, sliced avocados
Enjoy! !בתיאבון
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