Sunday, November 14, 2010

Chili base (Daily Photo 11.14.10)

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In a big pot, saute two diced onions, a bunch of chopped carrots, and 2 or 3 ribs of chopped celery in olive oil until the onions are translucent. Add 2 or 3 seeded and chopped jalepeƱo peppers and a chopped bell pepper or two, 1/4 cup of tomato paste, tablespoon of chili powder, teaspoon of cumin, some cilantro, maybe some thyme, and stir and cook it until the whole thing, your chili base, carmelizes, about 10 minutes. Add a can of crushed tomatoes, a can or 2 of beans, half a beer, and the remaining meat from a leftover turkey you made earlier in the week and got tired of. Simmer and stir occasionally for an hour. Then let it rest for a few minutes, add some cheese if you like, and eat the hell out of it.

4 comments:

Bernadette said...

Can I have some? Suddenly, I'm hungry!

bigsam27 said...

yum - but i put it in the fridge overnight. it always tastes better the next day...

Dan said...

Very true. This batch wasn't spicy, but in the past when I've added cayenne or extra hot peppers, it's definitely better the next day because it gets spicier the longer it sits. :)

WebCudgel said...

That sounds like an excellent recipe.

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