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Writer's picturebrkt-ברקט

Avi's Quaranchili With Tomatillo Salsa

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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