Tuesday, March 2, 2010

RaulSez's MexiCAN Inspired Chili

If you have read this blog before, you've heard me mention my friend Raul a million times. Today he's guest blogging. Ladies and gentlemen, put your hands together for Raul!


Inspired by the rainy weather and last couple weeks of winter I decided to make some home made chili. This recipe has a couple extra ingredients that add true Mexican flavors and heat to an American comfort food. Thanks again to Esi for allowing me to guest star on Dishing Up Delights!




Raul's MexiCAN Inspired Chili
(Adapted from Bon Appetit, February 1997)

For the Chili:
1 tablespoon vegetable oil (though I used bacon fat)
1 medium onion, chopped
2 shallots, chopped
4 cloves minced garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons areracherra rub mixture*
1 1/2 teaspoons smoked paprika
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
1 cup diced roasted bell peppers
3 cups beef stock or canned beef broth
1 6-ounce can tomato sauce
1 15-ounce cans small white beans, rinsed, drained
1 15-ounce cans small black beans beans, rinsed, drained

Arrachera rub:
1/2 packet of groung chile California
1/2 packet ground ancho (or pasilla) chile
1/2 packet New Mexico ground chile
1/2 packet of garlic paste (or about 1 tablespoon if you make it fresh)
1 tablespoon oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
(note that you would add 4 bay leaves to an ordinary arrachera rub for flank steak)

For garnish:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream (a dollop)
Shredded Vermont cheddar cheese (2 tablespoons)


Heat oil in heavy large pot over medium heat. Add onions and shallots; sauté until light brown and tender, about 10 minutes. Add oregano, areracherra mix and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, smoked paprika, salt and cinnamon. Add tomatoes and roasted peppers with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

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9 comments:

Pam said...

Oh, this is the perfect cure for a rainy day! It looks delicious! Cheers to Raul!

Bridgett said...

Wow, there is some serious flavor going on here. What a delicious chili. Kudos to you, Raul!

dawn said...

yay! Raul bakes! no Raul cooks! I love a good chili. I love seeing what others put in their chili--you never know what cool idea comes up next.

Jenn said...

Fantastic!!! I'm in the mood for chili now.

Diana said...

Okay, think this seals the deal. Need to make chili.

Maybe with one of Esi's buttermilk biscuits...

Anonymous said...

Sounds really good. What are the measurements on the ground chiles?

Shannon said...

hi raul! *waves* love chili, and this looks delicious :)

Joie de vivre said...

Nicely done Raul!

Esi said...

All, Raul is thrilled for the accolades so thank you all so much!!

Anonymous, each packet is a a half ouce.