Did you ever cook for your future husband or wife? Were those recipes memorable or forgettable? I seem to fall in the memorable category- but not because they were good…
One of the first times I ever cooked for my future husband, I made Tortilla Soup. I had found the recipe in the LA Times and I thought it’d be a sure fire winner!! Yeah, well the recipe called for one Chipotle Chili in Adobo sauce and I used ONE CAN of Chipotle Chilis in Adobo sauce! We had even invited Paul’s neighbors who were also dating at the time.. And that girl ate the BLANDEST food on the planet. So, we all sat down for dinner around our not so beautiful tiny kitchen in the woods for our first bite of the soup. And then it was like “GET THE MILK NOWWWWWWWWWWWWWWWWWWWWW!!” Holy crap, that was the hottest, spiciest food I had ever eaten and I will never live it down. That neighbor still brings this up and I cooked that meal ten years ago. Man how time flies!
I was reminded of this recipe after reading Mark’s Daily Apple today. This is excellent reading folks and I highly recommend it! So, here is a really tasty looking stew that calls for 2-4 TABLESPOONS of Chipotle Chili’s in Adobo Sauce. Hubby will love it.
Primal Chili Recipe:
Ingredients:
3 tablespoons extra-virgin olive oil
2 onions, diced
3 pasilla peppers, seeded and diced
1 red pepper, seeded and diced
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons dried oregano
2 tablespoons paprika
2 tablespoons ground coriander
1 tablespoon cumin
1 tablespoon chili powder
6 cloves garlic, minced
1 cinnamon stick
2 (28-ounce) cans whole tomatoes, crushed
1 dark beer, such as a porter or imperial stout
2-4 tablespoons canned chipotle chile, diced
1 tablespoon red wine vinegar
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Method:
Heat a large heavy bottomed pot over medium heat; add 3 tablespoons olive oil, the onions, pasilla peppers, and red pepper. Cook until everything is soft and the onions are beginning to caramelize, about 10 minutes.
Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.
Add oregano, paprika, coriander, cumin, chili powder, garlic, cinnamon stick, tomatoes, beer and chipotle (add as little as one teaspoon to the whole can depending on how hot you’d like your chili).
Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork.
Return it to the pot, and cook for another 10 minutes, uncovered, to thicken. Right before you are ready to serve add the red wine vinegar to the pot and stir. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
Serves 6-8.
1 response so far ↓
1 Tiffany // Jan 15, 2009 at 5:37 pm
That is too funny. One day I decided to make salsa. I thought I was putting cumin in but nope I was putting cinnamon it! It was horrible – I have been too scared to try and make salsa again!
Tiffanys last blog post..Body Balance – GIVEAWAY
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