Chili

Serves 2 with lots of leftovers (which is a good thing) or 6-8 to polish off a batch all at once.

Cook Time:

• 30-45 Minutes Prep

• 4-8 Hours Cook

• Overnight or 24 Hours Aging

Ingredients:

• 2lbs Ground Meat (I recommend turkey, though beef or chicken is good too)

• 1 Large yellow onion

• 2.5-3 Cans tomato sauce (15oz cans)

• 4-8oz Beer (cheap lagers or ales work best)

• 4-8oz Beef or chicken broth

• 1 Can Rotel tomatoes and chilies

• 1–3 Canned chipotle peppers, chopped finely

• 1 Square of a dark chocolate bar (65%+ cacao), broken up

• Fresh jalepeno or cayenne peppers to taste

Spices

• 2Tbsp Sugar

• 2tsp Salt (I recommend garlic salt)

• 2tsp Chili Powder

• 1/2tsp Smoked Paprika

• 1/2tsp Cayenne Powder

• 2tsp Cumin

• 4 bay leaves

• Dried red chilies to taste

• Oregano, thyme and ground black pepper to taste

Chili Pepper Roasting Procedure:

You can roast them in your broiler, or on a grill.

For the broiler:

Move your top oven rack to near the top of the oven, maybe the 2nd slot down, if it is an electric oven. Do whatever you’re supposed to do to get the rack close to the heat if you have a gas oven–I don’t know how that works. Fire up the broiler on high.

Wash and dry your chilies and snip off the stems. Place them on a foil-lined cookie sheet and spray them down generously, on both sides, with Pam or whatever spray you like to use. Place them under the broiler and don’t get distracted. Trust your nose first and eyes second to tell you when they need to be flipped over–they should be blackened and blistered thoroughly but not burned.

Oiled up before roasting

For the grill:

Get the grill as hot as you can. Wash and dry your chilies and snip off the stems. Put them in a big Zip-Loc bag with a drizzle of vegetable or canola oil, shake to coat them evenly, then remove from the bag. When the grill is hot, place the chilies directly on the grate. Stay close and check often as you roast them until they are blackened and blistered on both sides, turning as necessary.

To finish, for either method:

After the chilies are roasted, put them in a paper bag and roll it up tightly. Be careful what you put it on, as oil may soak through the bottom, but put it somewhere for 5 minutes or so. The steam will separate the skins and make them easier to peel. Take the chilies out of the bag, put them on a cutting board, and with a very thin and sharp knife, cut off the tops, trying to get as much of the internal membrane and seeds out as you can. Slit the chilies down one side to flatten them out, and peel off the skins. Scrape off the seeds and membranes from the other side and cut them into thin strips or squares. Set aside for adding to the chili.

Directions:

You can do this a couple of different ways, but my preference is to cook the onions and meat in a skillet and use the crock pot for the chili. You could also use a Dutch oven for everything.

Loosely chop the onion and caramelize in a skillet or cast iron pan, or if you prefer, simply sautee over medium heat until onions turn translucent. Bacon fat is good for this but a little butter works too. Put them in the chili pot.

This is close to being done.

Brown the meat in the same pan and drain the fat. Add that to the chili pot too. If you are using a Dutch oven for everything, go ahead and brown the meat and cook the onion at the same time so you don’t have to separate them out and dirty up extra dishes.

Add the other ingredients to the meat and onions in this order:

1. Roasted chilies

2. Chipotle chilies

3. Crushed tomatoes

4. Rotel

5. 1 can tomato sauce (reserve other can)

6. Beer

7. Brown sugar and spices

8. Add remaining tomato sauce as necessary, to achieve desired thickness

9. Add “optional, for heat” ingredients to taste, to achieve desired spiciness

Add everything together in the dutch oven (or crock pot) and stir until well blended. Turn heat to medium-low and stir occasionally for 4-8hrs. Remove bay leaves, cover and refrigerate for 12-24hrs before serving (trust me, it’s worth it). Re-heat on low on the stove or on medium power in the microwave. Do not burn.  Top with shredded sharp cheddar, sour cream or crackers. Serve with cheese quesadillas or corn bread. Grated cheddar and sour cream make good toppings, especially if it’s a little too hot for someone.

Basil Chicken

Serves 2-4.

Ingredients

1–1 1/2lbs Chicken Breast (For “Indie Cafe” style use ground chicken)
8–12 Basil Leaves (more is better)
1 Egg (Scrambled)
1/2 Large Yellow Onion
1/2 Green Bell Pepper, Diced
1/2 Red Bell Pepper, Diced
1–2Tbs Chili Oil (or Vegetable Oil)
1/2 Cup Chicken Broth (or Rice Wine, or Pineapple Juice…get creative!)
1/3 Cup Crushed Peanuts
1/2 Cup Stir Fry Sauce (or sub with Pad Thai or your other favorite thick asian sauce)
1–1 1/2Tbs Andrew’s Azn Spice

Preparation

1. Heat wok on medium heat and add splash of oil (I usually crush the peanuts and chop veggies while it’s heating up).

2. Scramble egg, cook and set aside.

3. Turn up heat on wok to medium-high and sauté onions, then bell peppers, until both are lightly cooked. Set aside.

4. Turn heat on wok to high. Add remaining oil and cut the chicken breast into bite-size pieces (cut against the grain), add to wok and sauté until lightly done.

5. Reduce heat to medlum-low and add peppers, onions and scrambled eggs to wok. Add spices and chicken broth and drizzle in sauce.

6. Simmer on medium-low to low for about 15-20mins. If you added broth or rice wine, leave uncovered. Add peanuts after about 10mins. Add cornstarch if you need to thicken the sauce.

7. Taste when ready, wok can remain on low-heat for up to 30-40mins. Serve over brown or white rice. Enjoy with your favorite Saki or Ginger Cocktail.

Vacos

Ingredients:

• 1–1.25lbs Ground Veal for Vacos (Or use ground turkey “turcos” or any other ground meat)

• (1) 10oz+ Can of Enchilada Sauce

• 1/2-3/4 Cup Beef or Chicken Broth

• Yellow corn tortillas

• Shredded Cheese, Salsa, Cilantro or any other toppings you like

Spices

• 2t Dried Onion Flakes

• 1/2t Dried Minced Garlic

• 1t Salt (I use Garlic Salt)

• 1/2-1t Chili Powder

• 1/2t Smoked Paprika

• 1/4t Oregano

• 1/2 Cumin

• 1/2t Dried Red Pepper Flakes

Preparation:

1. Brown the veal/ground meat on medium in a saucepan. You’ll want to under-cook it just a little to leave it tender (it’ll continue to cook as it simmers).

2. While the meat is cooking, start frying the tacos to desired crispiness. Dry on paper towels and dash with salt on each side (I used a Himalayan Smoked Sea Salt).

3. Drain the juice from the meat and discard.

4. Add beef broth and enchilada sauce until meat is covered.

5. Add spices and stir until blended.

6. Heat until simmering, decrease heat and cook on medium-low for about 15mins or to taste (you can leave this cooking as long as 45mins).

7. Spoon meat into shells and add salsa, then cheese, then veggies. Serve with fresh-made guacamole and salsa or black beans.