Wat's Favorite Chili Recipe, Ashland, VA, 2003 Version

2 medium onions, chopped mostly fine but partly chunky
4 gloves of garlic, chopped fine
a small amount of olive oil
9.7 oz. Scharffen Berger bittersweet chocolate (70%)
3/4 cup Chili Powder, a mix of Spice Hunter and McCormackChilipep.gif (6119 bytes)
2 tablespoons cumin
1 teaspoon dried, smoked jalapeņo peppers (chipotle)
1 teaspoon cayenne pepper
4 teaspoons paprika
1 28 oz. can peeled tomatoes, cut into bite sized chunks
1 28 oz. can water
2 small cans tomato paste
4 teaspoons salt
2 teaspoons Mexican oregano (if necessary, substitute 1 teaspoon Italian oregano)
2 tablespoons Mesa flour

Using the olive oil, brown the onions and garlic in a large skillet. Add the meat and brown it, too. Simultaneously, melt the chocolate. Add all the ingredients except the flour to the skillet and bring to a boil. Turn the heat down and simmer covered for about 1/2 hour, stirring occasionally. Refrigerate the chili for a week before serving. Before serving, mix the flour with a little warm water and add to thicken the chili. For variety, add beans.

This chili is medium hot.


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