What better to warm your party on a cold winter's night than a bowl of piping hot Mr. Blue's Tavern Chili?
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Looks like one of my gaming groups |
Serves a party of hungry adventurers.
- Mise en place (mep)
- Pull 3 lbs of meat off of a dead bird (or buy chicken breasts). Make sure it's bite-sized.
- 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".
- Take the other half of the onion and another large green bell pepper, and chop them into chunky dice.
- 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.
- Dice 28 oz of tomatoes (or as per #4). Make sure they leave out the salt.
- Using your bag of endless spices, pull out:
- 2 T Ancho chile powder (you can also crush dried poblanos or anchos)
- 2 t cumin powder
- 1 t caraway seeds
- 1 T Mexican oregano
- 2 bay leaves
- 1 t or 1 T hot chile powder (more for dwarves, less for elves)
- 1 T Hungarian sweet paprika
- 1 t kosher salt
- Cook the dead bird meat (mep 1) in some light olive oil on very hot (high) heat. Drain of water.
- 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).
- Add in mep 4, mep 5, and mep 6. Stir. Bring to a simmer. Reduce heat some more (to low, for instance). Cover.
- Simmer for 45 min, stirring occasionally.
- 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.
- 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!
Enjoy.
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