Saturday, February 23, 2008

Washabinaros Chili


I've always taken the easy route of using chili mixes. This recipe has intrigued me for some time because of the variety of ingredients - coffee, beer, wasabi, etc. The longest part of this recipe was running around getting the ingredients. I don't drink coffee, so I bought a cup at the corner store. I don't drink alcohol and the stores were not letting me buy a single bottle of dark beer. I ended up using Celebration Ale that someone had left at my house. I had to go to two stores to get the three kinds of peppers. I was also leery of the amount of chilis in it. I put in 1.5 Anaheim, the Habanero, and half of the Serrano and tasted it. It seemed pretty spicy, so I left out the other halves. At the end though, I probably could have/should have left them in. After simmering all day in the crockpot, the flavors had really blended together and mellowed out. I don't have palate able to really pull apart flavors, so I cannot say that I tasted one thing or another, like some people have in the allrecipes.com reviews. I did use 2 cans of pintos and 1 of kidney because I prefer the pintos. I also drained the beans because I wanted a thicker consistency and didn't want to add more liquid. All in all it was a nice chili - well flavored, nice consistency, great ratio of beans/meat. Is it great enough for me to make this much effort vs. the chili mixes? Don't think so.

from allrecipes.com
Washabinaros Chili
Submitted by: Aaron Christophersen
Rated: 5 out of 5 by 95 members Prep Time: 20 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 20 Minutes

INGREDIENTS:
4 tablespoons vegetable oil,
divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
3. Stir in remaining 2 cans of beans and cook 45 minutes more.
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