Dinner tonight.Inspiration: The hubby's love for the sweet and spicy.
One thing I can't recommend enough is to use recipes as a reference. Don't be afraid to omit unappealing ingredients or substitute them with the foods you do like. Nothing could be more true than when it comes to spicy food. Some like it hot. But it doesn't have to blister your tongue or require you to wear an extra layer of antiperspirant. The beauty with this particular recipe is that you can find your own personal balance between the sweet and the spicy. Here is my version. I hope you can read my writing ;o)
in a saute pan, cook the beef, jalapeños and chili peppers. when they are almost done, let them simmer in the red wine for about 4 minutes.in a stock pot, saute the diced onion with the garlic until they are golden brown.
add to the pot the black beans, the beans in tomato sauce, the diced tomatoes, tomato paste, diced roasted red peppers and all of the seasonings.
stir in the finished beef and the brown sugar.
finally, grate in the chocolate.
let simmer for 2 hours.
adjust seasonings to taste.
I'd love to serve this with a cheddar corn bread.
~You're welcome ;o)
3 comments:
Very nice.
This sounds like one I can make for Gia. She is big on the sweet and savory combo.
Of course, my own chili is damn near perfect as well. ;)
Have you ever tried it without both cans of beans? I am curious.
I am going to try this for my next gathering.
yum.
earl- everyone makes the best chili. But I bet you actually do ;o)
melanie- I always make chili with beans...except kidney beans cause I reeeeallly don't like them. I have always wanted to make a chili with marinated chopped sirloin and no beans. I suppose I should get around to it!
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