Texas-Style Chili
Ingredients:
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
Instructions:
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
Ingredients:
With a pastry blender or back of a fork, blend
flour, baking powder, salt, and shortening, until it resembles coarse meal.
