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This (publicly sanctioned) version's heat rating is roughly four on a scale of ten. It is also rather soupy. I routinely add a habanero or two to liven it up.
Spices: 1.5 tsp. ground coriander 1.5 tsp. ground annatto seeds 2.5 tsp. roasted and coarsely ground cumin seeds 2 tsp. dry oregano leaves, crushed 2 tsp. dry basil leaves, crushed 1/4 to 1/3
cup of New Mexican chile powder (or other pure stuff-not commercial gunk) 2 tbsp. sun dried tomatoes in oil 1 bay leaf Salt, if you like
Ingredients: 1 each: red, green, yellow, orange
pepper-sliced into strips 3-5 fresh jalapenos-seeded, sliced in strips 1-2 fresh serrano chiles-seeded, sliced in strips 5 cloves garlic, minced or crushed 1 big spanish onion, chopped
2 big tomatoes, cuts in 1/8ths Roughly 350 mls dark ale (not lager) mixed with 1/3 cup masa harina or corn meal 1 small can of black beans 1 potato-cubed 1 small zucchini-cubed 1 cup frozen corn
3-4 cups vegetable stock-homemade, if possible, and in lesser amounts if less soupiness is desired
Do this: In a nice hot pot, put in the sun-dried tomatoes, garlic, and onion. Sauté‚ lightly. Add
coriander, cumin, oregano, basil, annatto, bay leaf, and sauté‚ a few minutes. Then add the chili powder.
Add the beer mixture, stock, corn, peppers, chiles, all the veggies, and beans. Cover and cook slowly
for about 40 minutes-or until you can't stand to wait a second longer. Lastly, put in the corn, let it heat up, serve in bowls, and swoon.
Garnish with whatever cheese you like, fresh cilantro, green onions,
whatever.
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