meat / meso / liha

Slow and smoky chili / Polagani čili / Savuinen ja Maukas Chili

chili

Once upon a time, a little Tilli wanted to impress a little Ružmarin, so he made his delicious chili. It was a recipe he had worked on, testing out new ingredients to make a tasty potion to bewitch the taste buds. Now the wicked instructions are available for whoever dares to try. A tasty chili recipe is something good to have up your sleeve. You can pull it out for a cold winter evening, to make during the weekend in preparation for a busy week, or to impress a special someone.

This chili recipe has evolved over time, and the latest addition was from Jamie Oliver’s book Jamie’s America. His idea of soaking chilis in coffee seemed really strange, but trust us, it works wonders. The smoked paprika used can be found in stores packed in a little red box, from the company La Chinata, and it is handy to have in the kitchen for adding an extra flavor punch. It comes in “sweet” and “spicy”, and for this chili we used the sweet type. The best thing about chili is that it can be paired with all types of sides. Rice, lettuce, potatoes, sweet potatoes, tortillas or corn bread (recipe to come), it doesn’t get boring if you make it during the weekend and have it a few times during the week, just mix up what you are serving it with! Make sure to top your plate with some sour cream and avocado slices, this way you get the complete package!

 

chili2

(serves 6 / 6 porcija / 6 annosta)

Chili:

  • 1 tbsp olive oil
  • 2 onions
  • 1 tsp fennel seeds
  • 2 tsp oregano
  • 1 tsp sweet smoked paprika
  • 1 tsp allspice
  • 3 peppers (different colors)
  • 6 garlic cloves
  • 2 bay leaves
  • 4 dried red chilies
  • 1 cup fresh coffee
  • 3 cans pelati
  • 1 tbsp brown sugar
  • 2 tbsp bbq sauce
  • 800 g minced meat (pork and beef mix)
  • 2 cans beans

Toppings:

  • 1 avocado
  • 1 cup sour cream
  • 1 lime
Čili:

  • 1 žlica maslinovog ulja
  • 2 luka
  • 1 žličica sjemenki komorača
  • 2 žličice origana
  • 1 žličica slatke dimljene paprike
  • 1 žličica pimenta
  • 3 paprike (raznobojne)
  • 6 režnjeva češnjaka
  • 2 lovorova lista
  • 4 suhe crvene čili papričice
  • 1 šalica svježe kave
  • 3 konzerve pelata
  • 1 žlica smeđeg šećera
  • 2 žlice bbq umaka
  • 800 g mljevenog mesa
    (mješavina svinjetine i govedine)
  • 2 konzerve graha

Dodaci:

  • 1 avokado
  • 1 šalica kiselog vrhnja
  • 1 limeta
Chili:

  • 1 rkl oliiviöljyä
  • 2 sipulia
  • 1 tl fenkoli siemeniä
  • 2 tl oreganoa
  • 1 tl sweet-smoked paprikaa
  • 1 tl maustepippuria
  • 3 paprikaa, eri värisiä
  • 6 valkosipulinkynttä
  • 2 laakerinlehteä
  • 4 kuivattua chiliä
  • 1 kuppi tuoretta kahvia
  • 3 purkkia Mutti pelati tomaatteja
  • 1 rkl tummaa sokeria
  • 2 rkl bbq kastiketta
  • 800 g jauhelihaa
  • 2 purkkia papuja

Tarjoilulle:

  • 1 avocado
  • 1 kuppi smetanaa
  • 1 limea
  1. Prepare a cup of fresh coffee and, while still hot, soak the chilies in it for 10 minutes. When the chilies get rehydrated, remove them from the coffee and chop up, saving the coffee.
  2. Dice the onions, mince the garlic, crush fennel seeds and chop the peppers into small pieces.
  3. Heat the oil in a large skillet on medium heat. Saute onions with fennel seeds, oregano, smoked paprika and allspice, until tender and slightly browned. Add garlic, pepper, a splash of coffee and the bay leaves. Saute for another 10 minutes.
  4. When the peppers have softened, pour in the pelati, rest of the coffee, add bbq sauce, brown sugar, salt and pepper. Bring to a boil, then turn down the heat and simmer for at least an hour (basically, the longer, the better).
  5. Crumble in the minced meat, add beans and cook for a further 30 minutes.
  6. In the meanwhile, prepare the toppings. Peel and chop up the avocado, sprinkle it with salt and squeeze over some lime juice. Grate the zest of the lime, and mix it into the sour cream along with the rest of the lime juice.
  7. Taste and adjust the seasoning, then serve the chili hot with toppings, over rice or with corn bread.
  1. Pripremite šalicu svježe kave i, dok je još vruća, u njoj namačite čili papričice oko 10 minuta. Kad se papričice rehidriraju, izvadite iz ih kave i sitno nasjeckajte, te sačuvajte kavu za kasnije.
  2. Nasjeckajte luk, češnjak i papriku, te usitnite sjemenke komorača.
  3. U velikoj, teškoj tavi, na srednjoj vatri, na maslinovom ulju pržite nasjeckani luk sa sjemenkama komorača, origanom, dimljenom paprikom i pimentom, dok luk ne omekša i ne dobije boju. Dodajte češnjak, papriku, lovorov list i malo kave, pa pržite još desetak minuta.
  4. Kad paprike postanu mekane, ulijte pelate, ostatak kave, bbq umak i dodajte smeđi šećer, sol i papar. Zagrijte do vrenja, zatim smanjite vatru i ostavite da lagano krčka barem sat vremena (za čili uglavnom vrijedi zlatno pravilo čim duže, tim bolje).
  5. U umak dodajte meso i grah, pa kuhajte još oko pola sata.
  6. U međuvremenu, pripremite dodatke. Ogulite i nasjeckajte avokado, posolite ga i poškropite sokom limete. Naribajte koricu limete i zajedno s ostatkom limetinog soka je pomiješajte s kiselim vrhnjem.
  7. Kušajte i dodajte začine ako je potrebno. Poslužite čili i dodatke preko riže ili uz kukuruzni kruh.
  1. Keitä tuore muki kahvia ja liuota chilit kahvissa 10 min. Odota kunnes chilit imee hieman kahvia, poista mukista ja pilko. Säästä kahvi, sitä tarvitaan myöhemmin.
  2. Pilko sipulit, valkosipuli, paprikat ja murskaa fenkolin siemenet.
  3. Lisää kattilaan (n. 3 L riittää) oliiviöljyä ja kumenna keskilämmöllä. Lisää ensimmäiseksi pilkotut sipulit, murskatut fenkolin siemenet, oregano, smoked paprika ja maustepippuri, paistaen kunnes sipulit ovat pehmentyneet. Seuraavaksi lisää valkosipuli, paprikat, liraus kahvia ja laakerinlehdet. Paista noin 10 minuutia.
  4. Kun paprikat ovat pehmentyneet lisää kattilaan pelati tomaatit (eli Mutti purkki-tomaatit), loput kahvista, BBQ kastiketta, sokeria, suolaa ja pippuria. Sekoita hyvin, anna kiehahtaa ja sitten keitä miedolla lämmöllä ainakin tunnin verran (Mitä pidempää sitä parempaa)
  5. Lisää kattilaan jauheliha ja pavut. Keitä vielä 30 min.
  6. Samalla valmistele tarjoilu “ekstrat”, täytteet ei oikein kuvaa hyvin mitä tarkoitetaan. Eli chilin kanssa on kiva tarjoilla avokaadon viipaleita sekä smetanaa. Raasta limenkuori ja lisää smetanaan, voit myös lisätä hieman lime-mehua. Mausta avokaado viipaleet suolalla, pippurilla ja lime-mehulla.
  7. Maista chiliä, mausta kunnes se maistuu sinun mielestä hyvältä ja tarjoile ekstrojen kera riisin tai maissileivän kanssa. 
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