Thursday, November 30, 2006
Chicago Chili with Cheddar Toasts
It may be the only thing packing heat but it's good!
1/2 pound ground beef
2 cans light red kidney beans, rinsed and drained
1 large sweet onion, chopped
2 jalapenos, most of the seeds removed
1 can sliced olives
1 small can tomato sauce
1 14.5 ounce can stewed tomatoes
1/2 cup dark beer
2 Tablespoons molasses (I didn't measure, but that's close)
2 heaping Tablespoons chili powder
1 Tien Tisn Chinese chili pod (the red ones you make chili oil out of)
1/4 to 1/2 teaspoon Heavy Metal Heat hot sauce (we used the whole 1/2 tsp)
one square of M.C.'s Dark Chocolate and Cayenne Fudge (or use a square of dark unsweetened cooking chocolate with a small dash of cayenne, cinnamon and ancho chili powder added).
Mix beans, tomato products, olives, beer, molasses chili powder and chili pod in a bowl (be gentle with the chili pod, you do NOT want to break it).
In a large, deep pan, caramelize the onion in a little olive oil while in another small pan you fry the beef. Roughly chop two jalapenos and add to the beef and onions as they near the end of their cooking. Mix beef and onion in the larger pot and add the tomato mixture. Bring to a low simmer, cover and cook 1 hour. Add the piece of Midwest Chicks ancho dark chocolate fudge (or square of dark chocolate with the accompanying spices). Cover and cook on warm /low another hour, to blend the flavors, adding a few tablespoons beer or water if it gets too thick. Remove chili pod and serve.
Serve with cheddar toasts (you can cut recipe in half to serve 2-3)
1 cup heavy whipping cream
1 cup grated sharp cheddar
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/8 teaspoon smoked Paprika.
Melt first 5 ingredients in top of double boiler, until melted. Cool to lukewarm. Whip in eggs. Dip 12 pieces of bread into the mixture (both sides) and lay on well-buttered cookie sheet (I used some homemade, yeasty toasting bread). Bake at 350 F 12-15 minutes until just starting to brown and bubble on top (underside will be more done so don't overcook). Top with a few sprinkles of cheddar as it comes out of the oven.
Posted by Home on the Range at 10:36 AM