Sunday, November 27, 2011

GOAT CHILI RECIPE (AWARD WINNING)

INGREDIENTS: 
  • 1.5 BOTTLES OF PUMPKIN ALE
  • 2 TBSPNS OLIVE OIL
  • 1 TBSPN OF BUTTER 
  • 1 POUND OF BEEF, PORK, AND GOAT 
  • 5 MINCED GARLIC CLOVES
  • 1/2 TBSPN CURRY POWDER
  • 2 TBSPNS CHILI POWDER
  • 1 TBSPN ADOBE POWDER
  • 1 TBSPN CAYENNE PEPPER
  • 1 TBSPN GROUND CUMIN
  • 2 TBPSN OF BROWN SUGAR
  • 1 POBLANO CHILI (CHARRED & PEELED)
  • 1 JALAPENO 
  • 1 SERRANO
  • 3 CUPS OF RED ONION
  • 3 SWEET PEPPERS (TRADER JOE’S) OR ANY BELL PEPPER EXCEPT GREEN
  • 2 LARGE CANS OF PLUM TOMATOES (USE THE POTATO MASHER ON THEM)
  • 12 OZ CAN OF TOMATO PASTE 
  • 4 CANS OF CUBAN BEANS (TRADER JOE’S) 
  • 1 CAN OF KIDNEY BEANS 
  • 1 BAG OF 4-CHEESE MEXICAN MIX  (TRADER JOE’S)
  • 2 CUPS OF BEEF BROTH
  • 1/2 CUP OF GOLDEN RAISINS
  • 1 PLANTAIN (FRY AND MASH IT)
DIRECTIONS:
Warm the olive oil and butter in a large stock pot on medium. Add all the meat, onions, and garlic—saute until brown. Now, put in the tomatoes and paste and mix. Then the curry, chili, cayenne, cumin, adobe followed by the golden raisins, brown sugar, and sweet peppers (diced). Cook for 20 minutes on medium heat then add the pumpkin ale. Wait 10 minutes and add the beef broth, minced chilis and plantain mash to the party. Now, place in slow cooker on low heat and forget about it for 4-6 hours. The chili is best when made the day before. Top it off with some sour cream, mexican cheese, a few corn chips—you can substitute fresh cilantro for this. The key to making a memorable chili is to cook it for as long as you can. I made it more rich by adding a few small pieces of roasted marrow bones (optional).

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