Chili 9000 – Very Very Exciting

Chili 9000 – Very Very Exciting

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I was making a simple dinner with Jacques Pépin when I realized that this may be the most exciting chili that I have eaten. This is very good. This recipe requires Chili 9000 chili powder from Penzeys. In the future, I plan on using traditional chili powder. I want to believe that the proportions for the spices in this recipe will work with any chili powder. If the results are as exciting when I use Chili 9000, I will have created a great recipe! Jacques Pépin created the original recipe that I used to make this recipe.

Exciting Chili

Ingredients

  • 1 pound ground turkey
  • 6 (15 ounce) cans kidney beans
  • 2 cups yellow onions, medium dice
  • 2 tablespoons garlic paste (from a garlic press)
  • 3/4 cup scallions, chopped
  • 2 jalapeño chili peppers, small dice
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) diced tomatoes in sauce
  • 2 tablespoons chili powder (Penzeys Chili 9000)
  • 1 tablespoon + 3/4 teaspoon unsweetened cocoa powder
  • 1 3/4 teaspoons ground cumin
  • 2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon black pepper
  • 4 teaspoons Diamond kosher salt
  • 2 bay leaves
  • 2 tablespoons corn oil
  • 1 quart (4 cups) water

Variations

  • Thicken and add flavor with 1-2 tablespoons corn meal or maseca

Instructions

  • Prepare the vegetables
  • Prepare the spices or seasonings
  • In a pot, brown the ground turkey
  • Sweat the vegetables with the turkey for about 10 minutes
  • Add the spices while sweating the vegetables after about 7 minutes
  • Add the beans
  • Add the water
  • Boil
  • Simmer for 30 minutes
  • Put in serving bowls
  • Serve after permitting the chili to cool for about 10 minutes

Download The Recipe:

Exciting Chili

1. Episode 217: Game Day Pressure,” KQED, accessed August 5, 2017, http://www.kqed.org/w/morefastfoodmyway/episode217.html.
2. Chili Con Carne Of Jacques Pépin,” Snap’s Blog, accessed August 5, 2017, https://timothysnapmassey.wordpress.com/2017/03/29/chili-con-carne-of-jacques-pepin/.

Mexican Ragout

Mexican Ragout

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Note: 1) my blog post Knowing Sauce Is Important explains how to economically prepare ragout, 2) some people believe that ragout [1][2] is a stew not a sauce, this is a vegetable ragout

This was a very exciting dinner. The flavor of the sauce was great! I have been thinking about making Mexican spaghetti sauce for a long time. I improved my ragout recipe. Someone should be able to make the ragout in about 1 hour using techniques that are universally approved. I served the ragout over brown rice cooked with salt and butter. I cooked the eggs by heating a pan, putting the eggs in the pan, turning the burner off, and putting a lid over the pan. Once I observed that the whites were firm, I should have removed the lid because the heat from steam appears to have cooked the surface of the yolks. I was doing several things at once. I used cotija cheese and I garnished the eggs and ragout with a small amount of salt and dried parsley. Making ragout was my first successful adventure creating a recipe.

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Mexican Ragout

If the vegetables are frozen, make the broth while the vegetables roast. Add the roasted vegetables to the broth. Puree the sauce. This should ideally take about 1 hour to make. If the vegetables are fresh, the ragu may take about 1 1/2 hours to make. Read the footnote.

Ingredients

  • 3 lb fresh tomatoes*
  • 2 medium sweet yellow onions
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 mini sweet peppers
  • 1 cup mixed spinach and kale
  • 1/2 lb fresh crimini mushrooms
  • 1 head garlic
  • 1/4 cup olive oil
  • 1/4 oz (7 grams) dry Italian herbs (preferably with savory)
  • 2 cups beef broth
  • Juices from the frozen or roasted vegetables
  • 4 dried New Mexico chiles
  • 2 dried guajillo chilies
  • 2 tablespoons tomato paste
  • 1/4 cup agave syrup
  • 4 teaspoons Diamond kosher salt (2 teaspoons table salt, 2 teaspoons + 1 pinch Baleine sea salt, 3 teaspoons Morton kosher salt)
  • 1 teaspoon black pepper

Instructions

  • Remove the stems from the dried chili peppers
  • Grind the chili peppers in a blender to make chili powder
  • Since the top of the oven in the hottest place in the oven, put a rack in the top position
  • Preheat the oven to 425°F/220°C
  • Put the vegetables in a roasting pan, if the vegetables were frozen save the juices
  • Put the garlic on top of the vegetables
  • Pour the olive oil over the garlic and the vegetables
  • Put the vegetables on the top rack in the oven for 45 minutes
  • If the vegetables are frozen
    • Put the beef broth and juices from the frozen vegetables in a saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • If the vegetables are fresh
    • Put the beef broth in a saucepan
    • To use the juices in the roasting pan, put the vegetables in a separate bowl and put the juices in the saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • Add the roasted vegetables to the saucepan
  • Put the roasted garlic in the saucepan
  • Use an immersion blender to puree the ragout

* Alternatively, use 2 (28 oz) cans of whole domestic tomatoes. Roast them with the other vegetables and put the juices in the broth.

Download The Recipe:

Mexican Ragu

Fine Mexican Sauce

Fine Mexican Sauce

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Note: 1) this sauce tastes great on burritos, adding more chocolate may be offensive; this is great authentic style recipe

This sauce is good, but I want to add something to make it more exciting. I believe that I want to add more chocolate. Someone should make this sauce by adding each ingredient to a blender separately while tasting the sauce. I want this to be a successful recipe when using inexpensive ingredients. This recipe contains the ideas for several sauces. In general, do not add tomatoes, honey, or chocolate to make enchilada sauce. Add tomatoes, honey, or chocolate to make burrito sauce. Add roasted nuts, plantains, and ground cookies or other things, to make a basic mole sauce. Some recipes for mole make green or yellow sauces. This would require someone to substitute the tomatoes and the chocolate with other ingredients.

Download The Recipe:

Fine Mexican Sauce