By Chef Michael Minorgan for Curtains Up
The Soup of the Devil
This is the way one of my favorite comfort was described by Spanish priests in the 19th century when they preached against its consumption because it was full of chillies that they considered aphrodisiacs and thus against the tenants of their religion and coming from the devil!
I am a big fan of one pot meals, they are easy to prepare and you can play around with the recipe ingredients to sit your taste. One such meal is that delicious comfort food, chilli. This recipe is a conglomeration of a few that I have tried over the years. If you want to make it strictly vegetarian just add a couple more varieties of canned beans instead of the meats shown here. The ginger snaps are a playful touch; they add a delicious punch of flavour and act as a thickener….Enjoy!
The” Devil’s” Chili
Vegetable oil
1 medium onion chopped
3 stalks celery chopped
1 red pepper chopped
4 garlic cloves minced
11/2 lb ground pork
11/2lbs ground beef
Chipotle chili puree (to taste!)*
8ozs beef broth
1 bottle of amber beer
28ozs can diced tomatoes
½ cup golden raisins
2 cups corn niblets
2 tsp ground cinnamon
3 tbsp chilli powder
1 tsp cumin powder
½ tsp allspice
¼ tsp ground cloves
½ package ginger snap cookies c rumbled up
½ cup pimiento stuffed olives halved
3 cups of black beans or an assortment of canned beans drained and washed
Mix of corn flour and water to thicken if necessary
*Chipotle chillies can be purchased in most grocery stores in cans mixed with a tomato adobo sauce
Sauté onions celery and red pepper in vegetable oil till softened. Add in garlic and meats. Cook until meat has browned a bit. Add in all the rest of the ingredients except the beans and bring to a simmer. Simmer mixture for about 20 minutes then add in the beans and cook for another 30 minutes. If the chilli needs to be thickened a bit make a mix of corn flour and water and add in a little to thicken. Cook for a few more minutes then serve with cornbread or over rice