About Me

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Seattle, Washington, United States
I'm an old time roleplayer who became a soldier who became a veteran who became a developer who became a dba who became a manager who never gave up his dream of a better world. Even if I have to create it myself.

Sunday, February 12, 2012

Mr. Blue's Tavern Chili

What better to warm your party on a cold winter's night than a bowl of piping hot Mr. Blue's Tavern Chili?
Looks like one of my gaming groups
Serves a party of hungry adventurers.
  1. Mise en place (mep)
    1. Pull 3 lbs of meat off of a dead bird (or buy chicken breasts).  Make sure it's bite-sized.
    2. Crush half a large onion, one large green bell pepper, and at least 4 cloves of garlic until mostly liquified.  This technique is called "puree".
    3. Take the other half of the onion and another large green bell pepper, and chop them into chunky dice.
    4. Puree 28 oz of tomatoes (or get a farmer to do it and give it to you in a can).  Make sure they leave out the salt.
    5. Dice 28 oz of tomatoes (or as per #4).  Make sure they leave out the salt.
    6. Using your bag of endless spices, pull out:
      1. 2 T Ancho chile powder (you can also crush dried poblanos or anchos)
      2. 2 t cumin powder
      3. 1 t caraway seeds
      4. 1 T Mexican oregano
      5. 2 bay leaves
      6. 1 t or 1 T hot chile powder (more for dwarves, less for elves)
      7. 1 T Hungarian sweet paprika
      8. 1 t kosher salt
  2. Cook the dead bird meat (mep 1) in some light olive oil on very hot (high) heat.  Drain of water.
  3. Once it is more or less cooked, add in mep 2 and mep 3 with a little bit more oil.  Stir up and cook for a couple of minutes, then reduce the heat (to medium, for instance).
  4. Add in mep 4, mep 5, and mep 6.  Stir.  Bring to a simmer.  Reduce heat some more (to low, for instance).  Cover.
  5. Simmer for 45 min, stirring occasionally.
  6. Remove and discard the bay leaves.  Taste.  You'll probably want to add some more salt, say a half teaspoon at a time until it tastes good.
  7. Spoon into bowls and serve with a spoon, some sharp cheese if you have it, and some crusty bread which of course you have.  An ale goes well with it - remember to up-sell!

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