California Chili Recipe - Cooking Index
California Chili Recipe - Cooking Index
This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product.
Type: Vegetables| 1 lb | 454g / 16oz | Dried kidney beans - soaked, cooked, |
| And drained | ||
| 3 lbs | 1362g / 48oz | Chicken - cut up and browned |
| 3 tablespoons | 45ml | Olive oil |
| 4 | Garlic cloves - sliced | |
| 3 | Onions - peeled, chopped | |
| 1 teaspoon | 5ml | Cumin seed - whole |
| 2 | Jalapeno peppers - seeded, chopped | |
| 2 cups | 474ml | Chili sauce - prepared |
| 4 | Tomatoes - chopped | |
| 2 | Green bell peppers - seeded, chopped | |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 cup | 237ml | Red wine |
| Salt - to taste |
Cook the beans and brown the chicken.
Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 12-04-1991 issue - The Springfield Union-News
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