OSO Sweet Bowl of Chili
Almost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser.
Like most soups and stews, it will taste even better if made a day or two ahead.
Chili
2 pounds OSO Sweet Onions, sliced (about 1/3 inch)
2 red bell peppers, cut in half, then into strips (about 1/3-inch)
Salt, as needed
Vegetable oil as needed
4 pounds pork or beef stewing meat, cut into1-inch cubes
6 cloves garlic, chopped finely
2 tablespoons ground cumin
1 tablespoon chili powder or to taste
1 tablespoon paprika
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 bottles (12 ounces each) amber ale*
1/3 cup cornmeal
1/2 cup water
3 cans (about 15 ounces each) beans of choice or a mixture, rinsed and drained
Condiments
Avocado Salsa (recipe follows)
1-1/2 cups sour cream
1/2 cup chopped cilantro
3 large limes, cut into 24 wedges
In a large soup pot, heat 2 tablespoons oil.
Stir in onion, bell pepper, and 1/2 tablespoon salt.
Saute onion and bell pepper until just wilted, about 5 minutes.
Remove vegetables and reserve.
To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat.
Brown meat on all sides in hot oil in batches.
(Do not crowd pan or meat will not brown well.)
(Add a little more oil to the pan as you go, if needed.)
Stir in garlic and remaining spices.
Stir to coat meat.
When spices become aromatic, about 3 minutes, stir in ale.
Simmer, covered, until meat is just tender, about 1 hour.
Stir in reserved sauteed vegetables and beans.
Simmer, covered, until vegetables are cooked but still hold shape, about 15 minutes.
Mix cornmeal with water; stir into chili.
Cook uncovered until mixture thickens slightly, about 10 minutes.
If necessary, add salt to taste.
Serve chili along with condiments.
Yield: 12 servings
* 12 ounces of ginger beer or ginger ale and 1-1/2 cups of water can be substituted for ale.
Avocado Salsa
1 cup chopped OSO Sweet Onion
1/4 cup chopped sun-dried tomatoes (packed in oil)
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon red (hot) pepper flakes
3 ripe (but still firm) California Avocados, cut in small dice
Mix onion with tomato, vinegar, red pepper flakes, and salt.
Gently fold in avocado.
Chill 1 hour to marry flavors.
Serve at room temperature.
Makes about 3-1/2 cups
Almost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser.
Like most soups and stews, it will taste even better if made a day or two ahead.
Chili
2 pounds OSO Sweet Onions, sliced (about 1/3 inch)
2 red bell peppers, cut in half, then into strips (about 1/3-inch)
Salt, as needed
Vegetable oil as needed
4 pounds pork or beef stewing meat, cut into1-inch cubes
6 cloves garlic, chopped finely
2 tablespoons ground cumin
1 tablespoon chili powder or to taste
1 tablespoon paprika
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 bottles (12 ounces each) amber ale*
1/3 cup cornmeal
1/2 cup water
3 cans (about 15 ounces each) beans of choice or a mixture, rinsed and drained
Condiments
Avocado Salsa (recipe follows)
1-1/2 cups sour cream
1/2 cup chopped cilantro
3 large limes, cut into 24 wedges
In a large soup pot, heat 2 tablespoons oil.
Stir in onion, bell pepper, and 1/2 tablespoon salt.
Saute onion and bell pepper until just wilted, about 5 minutes.
Remove vegetables and reserve.
To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat.
Brown meat on all sides in hot oil in batches.
(Do not crowd pan or meat will not brown well.)
(Add a little more oil to the pan as you go, if needed.)
Stir in garlic and remaining spices.
Stir to coat meat.
When spices become aromatic, about 3 minutes, stir in ale.
Simmer, covered, until meat is just tender, about 1 hour.
Stir in reserved sauteed vegetables and beans.
Simmer, covered, until vegetables are cooked but still hold shape, about 15 minutes.
Mix cornmeal with water; stir into chili.
Cook uncovered until mixture thickens slightly, about 10 minutes.
If necessary, add salt to taste.
Serve chili along with condiments.
Yield: 12 servings
* 12 ounces of ginger beer or ginger ale and 1-1/2 cups of water can be substituted for ale.
Avocado Salsa
1 cup chopped OSO Sweet Onion
1/4 cup chopped sun-dried tomatoes (packed in oil)
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon red (hot) pepper flakes
3 ripe (but still firm) California Avocados, cut in small dice
Mix onion with tomato, vinegar, red pepper flakes, and salt.
Gently fold in avocado.
Chill 1 hour to marry flavors.
Serve at room temperature.
Makes about 3-1/2 cups
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