| CHILI |
There are people who swear by chili at nearly every meal. I have often had requests to make spicy chili purees to serve
alongside every kind of cuisine for nearly every kind of party. While I definitely have my favorites, there is a whole culture of
chili lovers with members vying for the chance to plead the merits of their chili of choice!
Chili peppers are originally from the Americas and many credit Columbus with their spread across the globe. Chili may be
found in almost every corner of the earth and show up in the recipes of every type of cuisine from Hungarian to Japanese to
Brazillian. They have been proven to be rich in Vitamin C, Vitamin A and Vitamin B6. They lower the amount of insulin the
body requires to digest a meal, help treat chronic pain, reduce the symptoms of bronchitis and control microbial contamination
of unrefrigerated foods.
To help you deicde which chili to try and which to run screaming from - read on. I have put together a list based on common
varieties, heat level and cooking technique.
Mild
I have to be honest. This is where I fall on the chili scale. Purists will laugh at my tame SHU - The "heat" of chili peppers is
measured in Scoville units (SHU) - but be that as it may Ilike the tame ones. Lower heat scoring chili add just enough kick to
many dishes without alienating half your guests! They can be roasted or grilled slowly without losing their kick but keep their
'pepper' texture. Here are my favs on the mild scale:
Anaheim - Poblano - Ancho - New Mexico Green - Pepperoncini, green -
Chipotle (roasted Jalapeno) - Pasilla - Paprika
These peppers are found in mild roasted salsas, chile relleno, pickled sandwich peppers, mild chili stews and mole sauce.
Medium
Medium SHU peppers are for the more adventurous palate. They are often very flavorful, sometimes described as slightly
citrusy and may be eaten raw, or cooked. Sometimes when cooked, these peppers are removed from the dish once cooking has
ended and before service so that the seeds (often the hottest part) don't distract from the overall taste. Here are my top picks
for medium spice and heat:
Shishito - Pepperoncino, red - Jalapeno - Hungarian Hot Wax - Cayenne, red & green -
Tabsaco - de Arbbol - Cherry
These peppers are often found in dishes such as salsa, medium chili stews, bottled hot sauce, pickled whole and even sushi!
Super Spicy and Keep the Yogurt close!
This category is not for the faint of heart. If you plan on serving these peppers in any capacity do yourg uests a favor and keep
plain, cold dairy products on hand. Tests have proven that dairy coats the throat and stomach so it helps take the sting out of a
spicy mouthful. Some peppers in this category actually require a licensed professional to handle them. Chefs who decide to
serve some of these have to register with the FDA and take on special liability insurance. Heat are some of the spiciest chili
available:
Habanero, red, orange & yellow - Manaza - Scotch Bonnet - Naga Jolokia (the 2nd highest ever recorded) -
Bhut Jolokia (the highest ever recorded SHU at just over 1 million units!)
These peppers are not commonly found in any restaurant dishes but do show up in specialty shops selling novelty bottled hot
sauces, some bottled jerk sauce, some pickled bar condiments, bars serving all you can eat buffalo wings and in self-defense
pepper spray.
****************************************************************************************************************
Here are 3 recipes I developed over the years that combine varying flavors and heat levels of chili that all your guests can enjoy!
Ingredients:
48 ounces fresh cranberries
2 bunches fresh cilantro, washed & let dry, stems choppped off
6 green onions, stems and upper third of leaves removed
4 jalapenos, stem removed
6 limes, juiced
1 orange zested & juiced
2 1/2 cups sugar
sea salt to taste
Method:
1. pulse all ingredients together until chunky
2. Add salt to taste
3. Let sit at least 2 hours to overnight
4. Enjoy with grilled meats, chips and hushpuppies!
Ingredients:
1 medium yellow onion
6 large carrots, washed, peel on, stabbed with a fork
1 small head garlic, top 1/4 sliced off
4 celery stalks, washed
2 roma tomatoes, stabbed with a fork
1 medium leek, top half and stem removed, tough outer 3 leaves removed, well washed
****
1/2 cup all-purpose flour
1 whole dried ancho pepper, stem removed
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Method:
1. Heat oven to 400* Roast onion, carrots, garlic, celery, tomatoes and leek on parchmnet paper lined sheet pan 20 - 30
minutes.
2. Transfer vegetables to a stock pot and cover with water. Heat over medium low flame 1 hour. Add water as necessary to
keep vegetables covered.
3. Drain vegetable broth into stock pan and discard vegetables
4. Add ancho chili, yeast, soy, sage, salt and white pepper. Cook over medium heat about 20 minutes. Remove from heat.
5. In a separate pan, heat flour over a low flame about 2 minutes. Stir in 1/2 cup broth and whisk to smooth.
6. Pour broth with chili and flour paste into a blender and puree to smooth.
7. Allow flavors to marry at least 4 hours to overnight. Heat before serving.
Ingredients:
1 1/2 lbs dried Chipotle peppers
1 lb. fresh Pasilla peppers
1 lb. fresh Ancho peppers
1 lb. New Mexico Green Peppers
1/2 cup fresh fennel
1 tsp green peppercorns
15 whole cloves
3 small cinnamon sticks
12 ounces raw almonds
2 Tbsp Smart Balance
1 lb. white sesame seeds
1 lb. golden raisins
2 Tbsp fresh cilantro leaves
12 garlic cloves, peeled
1 small onions, peeled & chopped
5 tortillas
3 slices white bread, cubed
4 lb. tomatoes, chopped
1 Tbsp sea salt
3 Tbsp Soy Balance
2 cups Vegetable Stock
1 lb. bittersweet chocolate
Method:
1. Char all peppers over an open flame until the skin is blackened
2. Grind peppercorns, cloves, cinnamon and almonds in a food processor to powder
3. Add 2 tbsp smart balance, peppers, sesame seeds, raisins, cilantro, garlic, onion to processor and puree to a smooth paste
4. Brown tortillas in the oven to crisp and golden. Allow to cool and crumble. Add to the processor.
5. In a small saucepan, melt last 2 tbsp smart balance and allow the cubed bread to absorb.
6. Turn on heat to medium and add tomatoes to the bread and smart balance. Cook 5 minutes.
7. Add the tomatoes and bread to the processor and puree all ingredients.
8. Transfer the puree to a medium saucepan and whisk in 2 cups vegetable stock. Heat over medium flame
9. Salt to taste
10. When the mixture is hot, but not boiling, stir in the chocolate and whisk to smooth
11. Remove from heat and allow to cool. Refrigerate at least 4 hours to overnight to allow flavors to marry.
12. Enjoy!
alongside every kind of cuisine for nearly every kind of party. While I definitely have my favorites, there is a whole culture of
chili lovers with members vying for the chance to plead the merits of their chili of choice!
Chili peppers are originally from the Americas and many credit Columbus with their spread across the globe. Chili may be
found in almost every corner of the earth and show up in the recipes of every type of cuisine from Hungarian to Japanese to
Brazillian. They have been proven to be rich in Vitamin C, Vitamin A and Vitamin B6. They lower the amount of insulin the
body requires to digest a meal, help treat chronic pain, reduce the symptoms of bronchitis and control microbial contamination
of unrefrigerated foods.
To help you deicde which chili to try and which to run screaming from - read on. I have put together a list based on common
varieties, heat level and cooking technique.
Mild
I have to be honest. This is where I fall on the chili scale. Purists will laugh at my tame SHU - The "heat" of chili peppers is
measured in Scoville units (SHU) - but be that as it may Ilike the tame ones. Lower heat scoring chili add just enough kick to
many dishes without alienating half your guests! They can be roasted or grilled slowly without losing their kick but keep their
'pepper' texture. Here are my favs on the mild scale:
Anaheim - Poblano - Ancho - New Mexico Green - Pepperoncini, green -
Chipotle (roasted Jalapeno) - Pasilla - Paprika
These peppers are found in mild roasted salsas, chile relleno, pickled sandwich peppers, mild chili stews and mole sauce.
Medium
Medium SHU peppers are for the more adventurous palate. They are often very flavorful, sometimes described as slightly
citrusy and may be eaten raw, or cooked. Sometimes when cooked, these peppers are removed from the dish once cooking has
ended and before service so that the seeds (often the hottest part) don't distract from the overall taste. Here are my top picks
for medium spice and heat:
Shishito - Pepperoncino, red - Jalapeno - Hungarian Hot Wax - Cayenne, red & green -
Tabsaco - de Arbbol - Cherry
These peppers are often found in dishes such as salsa, medium chili stews, bottled hot sauce, pickled whole and even sushi!
Super Spicy and Keep the Yogurt close!
This category is not for the faint of heart. If you plan on serving these peppers in any capacity do yourg uests a favor and keep
plain, cold dairy products on hand. Tests have proven that dairy coats the throat and stomach so it helps take the sting out of a
spicy mouthful. Some peppers in this category actually require a licensed professional to handle them. Chefs who decide to
serve some of these have to register with the FDA and take on special liability insurance. Heat are some of the spiciest chili
available:
Habanero, red, orange & yellow - Manaza - Scotch Bonnet - Naga Jolokia (the 2nd highest ever recorded) -
Bhut Jolokia (the highest ever recorded SHU at just over 1 million units!)
These peppers are not commonly found in any restaurant dishes but do show up in specialty shops selling novelty bottled hot
sauces, some bottled jerk sauce, some pickled bar condiments, bars serving all you can eat buffalo wings and in self-defense
pepper spray.
****************************************************************************************************************
Here are 3 recipes I developed over the years that combine varying flavors and heat levels of chili that all your guests can enjoy!
Ingredients:
48 ounces fresh cranberries
2 bunches fresh cilantro, washed & let dry, stems choppped off
6 green onions, stems and upper third of leaves removed
4 jalapenos, stem removed
6 limes, juiced
1 orange zested & juiced
2 1/2 cups sugar
sea salt to taste
Method:
1. pulse all ingredients together until chunky
2. Add salt to taste
3. Let sit at least 2 hours to overnight
4. Enjoy with grilled meats, chips and hushpuppies!
Ingredients:
1 medium yellow onion
6 large carrots, washed, peel on, stabbed with a fork
1 small head garlic, top 1/4 sliced off
4 celery stalks, washed
2 roma tomatoes, stabbed with a fork
1 medium leek, top half and stem removed, tough outer 3 leaves removed, well washed
****
1/2 cup all-purpose flour
1 whole dried ancho pepper, stem removed
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Method:
1. Heat oven to 400* Roast onion, carrots, garlic, celery, tomatoes and leek on parchmnet paper lined sheet pan 20 - 30
minutes.
2. Transfer vegetables to a stock pot and cover with water. Heat over medium low flame 1 hour. Add water as necessary to
keep vegetables covered.
3. Drain vegetable broth into stock pan and discard vegetables
4. Add ancho chili, yeast, soy, sage, salt and white pepper. Cook over medium heat about 20 minutes. Remove from heat.
5. In a separate pan, heat flour over a low flame about 2 minutes. Stir in 1/2 cup broth and whisk to smooth.
6. Pour broth with chili and flour paste into a blender and puree to smooth.
7. Allow flavors to marry at least 4 hours to overnight. Heat before serving.
Ingredients:
1 1/2 lbs dried Chipotle peppers
1 lb. fresh Pasilla peppers
1 lb. fresh Ancho peppers
1 lb. New Mexico Green Peppers
1/2 cup fresh fennel
1 tsp green peppercorns
15 whole cloves
3 small cinnamon sticks
12 ounces raw almonds
2 Tbsp Smart Balance
1 lb. white sesame seeds
1 lb. golden raisins
2 Tbsp fresh cilantro leaves
12 garlic cloves, peeled
1 small onions, peeled & chopped
5 tortillas
3 slices white bread, cubed
4 lb. tomatoes, chopped
1 Tbsp sea salt
3 Tbsp Soy Balance
2 cups Vegetable Stock
1 lb. bittersweet chocolate
Method:
1. Char all peppers over an open flame until the skin is blackened
2. Grind peppercorns, cloves, cinnamon and almonds in a food processor to powder
3. Add 2 tbsp smart balance, peppers, sesame seeds, raisins, cilantro, garlic, onion to processor and puree to a smooth paste
4. Brown tortillas in the oven to crisp and golden. Allow to cool and crumble. Add to the processor.
5. In a small saucepan, melt last 2 tbsp smart balance and allow the cubed bread to absorb.
6. Turn on heat to medium and add tomatoes to the bread and smart balance. Cook 5 minutes.
7. Add the tomatoes and bread to the processor and puree all ingredients.
8. Transfer the puree to a medium saucepan and whisk in 2 cups vegetable stock. Heat over medium flame
9. Salt to taste
10. When the mixture is hot, but not boiling, stir in the chocolate and whisk to smooth
11. Remove from heat and allow to cool. Refrigerate at least 4 hours to overnight to allow flavors to marry.
12. Enjoy!
| Cranberry Salsa I love to serve this with blue corn hushpuppies! |
Vegetarian Ancho Gravy I love to serve this on Thanksgiving for a spicy alternative! |
| MOLE excellent served over pan seared chicken, slow roasted beef roasts, pork roasts and all grilled meats. |