Hello friends and fellow foodies!!
OK! Since you guys rule this blog, today I bring a recipe you had asked for!
I had promised our version of “Chili” and a “Texas Style Chili”. I’ve already been asked what is the difference and while I die to tell you, you’ll really have to wait until our next recipe is posted, as it is “Texas Style Chili”.
Chili is not a Dominican traditional recipe, but rather a Mexican one. My Mexican friends might be able to give us some pointers. We can’t wait for them! In the meantime, enjoy our delicious version.
- ½ lb. ground beef.
- ½ lb. ground pork.
- ½ lb. pork filets cut in small pieces.
- 3 cups softened red beans.
- 1 bell pepper
- 1 cubanela pepper
- 1 large red onion
- 1 large tomato.
- 2 medium eggplants.
- Cilantro and cilantrico (A small amount of each)
- 1 tbsp. black pepper.
- 1 tbsp. green ground oregano.
- 1 tbsp. paprika.
- 1 tbsp. cayenne pepper.
- 1 tbsp. Tabasco sauce.
- 1 tbsp. saffron.
- 3 sweet peppers
- 2 tbsps. Tomato paste.
- 1 bouillon cube.
- Salt to taste.
- *1 tití pepper (aji tití)
Cut and stir fry your eggplants until soft. Add the meats and other ingredients (hold the beans if softened already) add enough water to stew. Allow to cook slowly. Chili is supposed to take its time to develop its flavors. Sometimes even overnight. When almost ready add the beans and allow to cook some more.
I recommend Tabasco sauce and cayenne pepper to raise the heat. If you really want to blow it out add an aji titi. (If you, all bets are off, and I accept no liability for you doing so! LOL!)
Hope you enjoy. We had it with some sticky white rice. Stay tuned for our next recipe: “Texas style chili”
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