This is an authentic fiesta from central Mexico, it is not Tex/Mex in origin. This deceptively common meal takes its inspiration from the varied dried chilies, spices, fresh vegetables, jungle fowl and wild pig (peccary) perfected by the Aztec Empire. The spices they treasured are actually closer to the exotic and aromatic spices of India than the flavors from the beef culture of West Texas. Coriander, allspice (the taste of cloves), oregano, anise, cinnamon bark, wild onions and garlic vine were all available to the Aztec people, and they cooked over a smoldering fire, which made their chili perfectly smoky as well.
“Medicine Man” © Dave Boucher in conjunction with all uses of Licensor’s image(s)”
This chili should have the sensation of freshness, clarity of flavors, and the taste of real and varied dried chiles. A big bowl of this chili is great with corn bread, sour cream, shredded cheese, fresh cilantro and ice cold beer to cool off your mouth.
This bad boy is spicy… and the best chili you will ever have!
1 can (28 oz) plum tomatoes
I jar (24 oz) of marinara sauce, or use home made from garden tomatoes
1/2 of an entire celery, using the hearts and leaves and the smallest stalks
1 can (7 oz) Chipotle peppers in Adobo Sauce (we use Embasa)
1 dried negro pepper and 1 dried chipotle pepper, ground to a powder
2 tablespoons Chili powder (we use Morton & Bassett)
1/2 cup olive oil
6 big cloves of garlic
1 big sweet onion, chopped
1 big red onion, chopped
2 big red bell peppers, chopped
4 Serrano peppers, chopped (if you didn’t add the negro and chipotle peppers)
2 cans Great Northern beans or red kidney beans
1 can black beans
1 can corn or the corn from 3 ears of sweet corn
1/4 cup of rice vinegar or white vinegar
2 pounds of homemade Mexican style Chorizo from raw ground turkey thighs or pork shoulder, (the recipe is in this cookbook) or if not available, spicy Italian sausage (raw meat, not processed)
2 teaspoons smoked hot Spanish paprika
3-4 limes, juiced
1 tablespoon coriander seeds, ground
1 tablespoon cumin, ground
24 oz chicken broth (we boil down bones of a whole roasted chicken)
2 teaspoons salt and 2 teaspoons black pepper
1/2 cup cilantro
Fry the sausage in half the olive oil, and then chop into bits.
In a 12 inch pan, use the rest of the olive oil to fry the onions until they are opaque and some have a sight burnt quality. Add the garlic and fry a minute until aromatic.
Add the bell peppers, Serrano peppers, celery, Chipotle in Adobo sauce, and fry until they soften.
Place everything into a large stock pot and add the broth, tomatoes, coriander, lime juice, paprika, vinegar, beans, chili powder, ground peppers, and marinara sauce.
Add salt and pepper. Once it bubbles, simmer until it all marries, about 20 minutes.
Add the corn and cilantro last. Turn off the heat and serve in big colorful Mexican hand painted bowls with sour cream to cool off the mouth.
Enjoy a chili fiesta for 8 to 10 eager fans of real Aztec gold!