I needed a sauce to put over the fresh tamales we made the other night. I whipped this together with veggies that I had lying around. It was delicious and perfectly spicy.
- 1 cup chopped red onion (about 1/2 large onion)
- 5 garlic cloves
- 1 pasilla pepper (with seeds)
- 1 red bell pepper
- 1 jalapeño (with seeds)
- 4 tomatoes
- 1 cup apple cider vinegar, (Bragg’s or other natural vinegar is recommended.)
- 1 tbsp salt
- 1 tbsp sugar
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
Finely chop all vegetables and place in a sauce pan over medium heat. Add all other ingredients. Bring to a boil and then simmer over medium-low, covered, for 15-20 minutes or until all vegetables are very soft and stewed.
Using a stick blender, purée the mixture until it’s a thick, even sauce. If you don’t have a stick blender, a regular blender or food processor will work, too.
Add more salt, sugar or red pepper flakes to taste.
Can be served warm or cold.
Posted in General, Ingredients, Recipes, Sauces
Tagged chili sauce, cooking, food, hot sauce, mexican food, peppers, Recipes, salsa, sauce, sauces, spicy, taco sauce, tomatoes, vegan, vegetarian
I don’t have a long story to tell with this recipe. It doesn’t have any kind of generational history. Admittedly, I originally learned to cook chili from my mom’s recipe, which I’m pretty sure is based on this
. But mom got me started cooking her recipe when I was a child. I’ve never been one to stick to a recipe. I like to get creative. And so, my version has changed and evolved, and now, it’s most definitely my own creation.
I’ve won two chili cook-offs with this recipe. Although they were small contests, I don’t think there’s anyone who is going to deny that this is some damned amazing chili. By publishing the recipe, in some way, I feel like I’m giving away the family jewels. However, I believe in sharing the source and so, I will….
- 1 splash olive oil
- 5 cloves garlic
- 1 large onion (white, yellow or red are all fine)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeño
- 1 habañero
- 1 handful crimini mushrooms
- 1 lb ground beef
- 1/2 cup red wine
- 16 oz kidney beans
- 24 oz tomato sauce
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tbsp freshly chopped oregano
- 1 large tomato
Chop an onion and heat up a very large skillet. Add olive oil to skillet. Add onion and a pinch of salt. Stir and sweat until onion is translucent.
Chop bell peppers and toss into skillet. Chop garlic, jalapeño and habañero very finely and add to pan. Stir. Then add chopped mushrooms.
Stir in ground beef and add salt, pepper, garlic and 1 tbsp of chili powder. Brown mixture.
Drain kidney beans and add beans, tomato sauce, red wine and other ingredients except for tomato. Taste and add more spices if needed. Simmer for ten minutes and add chopped tomato. Simmer another fifteen minutes or so.
Cool and serve with a few strands of grated cheddar and maybe a dollop of sour cream. Buttered french bread is great with this too!
Cook + Prep Time: 45-60 min
Notes: This is really spicy. For those of you that like things milder, cut out the jalapeño, habañero and cut the chili powder down to about 2 tbsp. For those of you that like it hot, try adding in chipotles.
Posted in dinner, Recipes
Tagged chile, chili, chili cook-off, chili recipes, cooking, dinner, food, habanero, meat, Recipes, spicy, tomatoes, winter cooking, winter recipes
Because Cat asked me not to forget vegetarians, here’s what I cook when I really want to impress herbivores. I have a meat variation of this, too, but both get big smiles. The big secret is that I use feta cheese rather than ricotta.
2 tbsp minced garlic
1 portobello mushroom chopped into 1/2 inch cubes
6-8 large crimini mushrooms sliced
6-8 large white mushrooms sliced
2 tbsp finely chopped fresh oregano
1/4 chopped basil
1 small can tomato paste
1 heirloom tomato chopped up
3 8-oz cans tomato sauce
1/2 cup red wine
4 or 5 small zucchinis (or equiv) –sliced into long 1/8″ ovals (slice round at an angle)
1 lb lasagna noodles – boiled and drained
1 lb fresh spinach
12 oz crumbled feta cheese
1 lb shredded mozzarella cheese
dash dry oregano
Preheat oven to 450 degrees.
Heat the oil in a large skillet. Toss in the onions and then the garlic and sautée over medium for a couple minutes and then add in mushrooms, oregano, salt & pepper. Sautée over medium until the mushrooms begin to soften –but don’t cook them too much. Stir in basil, heirloom tomato, tomato paste, tomato sauce and red wine. Slowly bring to a boil and reduce heat. Simmer over med-low heat for 15-20 minutes, stirring occasionally.
In a 9×13 baking pan, lay 3 lasagna noodles across the bottom. Scoop on a nice thick layer of suace. Add a layer of spinach leaves & then a layer of lasagna slices. Then sprinkle on a layer of feta. Repeat this until you fill the pan. Cover with a last layer of noodles and then sauce. Then generously pile on the mozzarella. Finally, sprinkle on a little dry oregano.
Bake for 20-30 min or until the cheese is melted and crispy all the way through. Cool just a little bit and dig in!