lördag 16 mars 2019

Texas-Style Chili

 Texas-Style Chili

1 tablespoon whole cumin seeds
1 ½ teaspoons whole coriander seeds
1 kg chicken
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large red onion, chopped, plus extra chopped onion for serving
5 large garlic cloves, minced
2 red and 1 yellow peppers
1 can kidney beans
1 can chickpeas
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
Diced fresh tomatoes or 1 can crushed tomatoes
0,2 dl unsweetened chocolate
9 Whole dried large chiles, such as New Mexico or guajillo, ancho chilis, chipotle

Chopped red cabbage, red onions (fresh cilantro), sliced avacado, turkish yogurt, slices of lime, fritos or warmed flour tortillas, for serving

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Divide chicken into parts and sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Brown the chicken parts and remove from pot.

To the empty but crusty pot, add onion, garlic, chopped peppers, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add tomatoes, whole dried chiles and 1 quart water. Put in chicken parts and let them simmer in the broth. Let it gently simmer for about 1 1/2 hours, or until meat is fork-tender.

Remove the chicken parts from the broth. In a grinder grind the chilies and the onions and the ingredients of the broth. Place a sieve over the pot and run the grinded chilimix through the siev. Use a spatula to get the mix through the sieve.

While waiting for the chili mix to go through the sieving clean the chicken from the bones and cut or tear into small pieces.

Place chilimix in the pan back on the stove and add the chickenpieces, the beans, the chickpeas, the chocolate. Simmer for 20 minutes. Taste and  add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion, red cabbage, yoghurt, avacado, lime and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

You can freeze the chili in portions and have great meals for lunch and supper long time ahead. 

If you want more heat in the chili choose hotter chilis!

Make your own tortillas to go with it. Homemade Tortillas

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