Arcadian 8 Bean Chili Recipe

Arcadian 8 Bean Chili Recipe

Ingredients:

1 piece Anne rosenweig
1/4 pound dried kidney beans
1/4 pound of pinto beans
1/4 pound of white beans
1/4 pound of pink beans
1/4 pound of black beans
1.4 pound of red beans
1/4 pound of cranberry beans
1/4 pound of navy beans
1 pound of bacon
2/3 cup of garlic; minced
1/4 cup of powdered cinnamon
1/4 cup of cayenne-pepper
108 ounces of tomato plum (Italian) w/ juice
12 ounces of beer
1 onion (large); peeled and chopped
1/4 cup of coriander seed; toasted
1/4 cup of paprika
Salt

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic onions. Place over mid-heat cook for five minutes. You add in all spices Poblanos then cook for five minutes more.

Add in beer tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

Arcadian 8 Bean Chili Recipe

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Ingredients:

1/2 lb of lentils (1 heaping cup, brown in color if available);
1/2 pc of onion (white, small)
Sea salt (to taste)

For the Meat:
1 lb of pork (for stewing, boneless); sliced into 1″ cubes
Sea salt (to taste)

For Final Cooking Seasoning:
5 pcs of ancho chilies (small); deveined, deseeded and toasted lightly
1/4 lb of tomatoes; broiled
1 love of garlic; peeled chopped roughly
1/4 tsp of oregano (dried)
1 pc of clove (whole)
1 stick of cinnamon (1.5-inch)
1 Tbsp of lard (melted) or oil (safflower)
1 pc of plantain (medium, about 8 ozs); peeled sliced into 1/4″ cubes
2 slices of pineapple (thick); peeled, cored sliced to form triangular small wedges

Instructions:

Ensure no foreign matter is in lentils by running hands through them. Wash three times and place in pan. Put salt, onion as well as sufficient water in order to reach 2″ above lentils’ surface. Quickly simmer on moderate heat.

Allow to further simmer ’til lentils become soft (approximately three hours but depends on age). Stock water that is in near-boiling temperature by your side.

Place pork in pan and place salt as desired. Pour water, immersing pork. Simmer (fast) ’til pork becomes tender yet not too soft. Drain then strain. Reserve broth then set aside meat.

Submerge chilies (dried) in water (boiling) for 15 mins or ’til they are soft and fleshy. Pour out liquid. Blend ’til smooth with a cup of reserved broth, cinnamon, clove, oregano, garlic and tomatoes.

Melt lard on pan (for frying) ’til heated through. Put blended items then fry on moderate heat while stirring, about four minutes. Pour mixture into lentils then add pineapple, plantain, pork and the rest of broth.

Simmer for half an hour, adjusting taste with salt or water. Cook ’til mixture is like soup (thick). This recipe creates 4 serving portions.

Lentejas En Adobo (Lentils With Chilies Pork) Recipe

Numero Uno Chili Recipe

Numero Uno Chili Recipe

Ingredients:

1/4 c of olive oil
2 pcs of onions (yellow, large); chopped
2 lbs of beef (ground coarsely)
Meat (shoulder, chuck, or shank)
2 lbs of pork (ground coarsely)
Salt
1/3 c of chili powder (mild, unseasoned)
3 Tbsps of cumin (ground)
3 Tbsps of oregano (dried)
3 Tbsps of cocoa powder (unsweetened)
2 Tbsps of cinnamon (ground)
1-1/2 tsps of cayenne pepper
4 c of juice (tomato)
3 c of stock (beef or canned broth)
8 pcs of garlic cloves (medium); peeled then chopped finely
2 Tbsps of cornmeal (yellow)
32 oz of beans (kidney, dark red); drained then rinsed

Instructions:

Heat oil on a skillet above moderate heat. Add the onions; cook till tender, stirring frequently, at about twenty mins. Combine ground pork and ground beef inside a (Dutch) oven above moderate heat. Season 2 tablespoons of salt; cook till meat is browned and crumbled, at about twenty mins, stir frequently.

Add chili, cumin, cocoa, oregano, cayenne, and cinnamon; cook for 5 mins, stir frequently. Add stock and juice; let it boil. Once boiling, reduce the heat then let it simmer for one hour, uncovered.

Taste and adjust the seasonings as preferred. Add the garlic; stir thoroughly then add cornmeal, if desired, to make it thicker. Add beans; simmer for another five mins.

Numero Uno Chili Recipe