Wednesday, May 2, 2012

Habanero Chili - Enjoy Heat and Comfort

Hapanero chili powder bought in Arizona.  Are you in the mood for spicy chili in Hell's kitchen?

1 lb mixed beans (pinto and black beans)
1 onion, chopped
5 cloves of garlic, minced
5 tomatoes
1 cup soup stock
1/4 Leek, chopped
 Olive oil
Flour (corn.. rice... as you wish)

1.5 tbsp Regular chili powder
1tsp Oregano
1tsp Cumin
1 tbsp Habanero powder
Salt & pepper as you wish.


Mixed beans, soaked over night.  Then, cooked with soup stock for x hours until it gets tender. 

Tomatoes - remove skins. Cook in boiling water for a 45 seconds which makes it easier to peel off.
Chop onions and garlic.  Keep all skins in a veggie coffin so these could be used to make veggie soup stock.
Leek, chopped
1.  Add soup stock and cooked mixed beans and simmer = slow cooking.
Sautee onion, garlic, and leek in olive oil in low-mid heat till the color turns to be transparent.
Add 2. to 1. Also add chopped tomatoes and all the spices to 1. Slow-cook for another hour, and it is ready to taste... mmm SPICY!!!
If you want to make it milder, add soy milk (^^)
You want thicker texture?  Add flour... corn, rice whatever you see fit.

Add choopped green onion if you wish...

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