Serving
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Bonnie's Tortilla Chili
California
  -   Vegetarian
Serves
Effort:
Sched:
DoAhead:  
8 main  
***
2 hr  
Best
This well liked dish was presented by Bonnie at the 01-10 Music Group gathering and recreated here from her ingredient list and notes.




1/2
1-1/2
8
1
1
7
3
3
12
2
1
3
1-1/2
1/2
1
3
------
c
c
oz
t
t
oz
cl
oz
oz
15oz
15oz
T
c
c
t

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Brown Rice
Stock, light (1)
Onion
Cumin seeds
Peppercorns
Chili Poblano (2)
Garlic
Celery
Tomatoes
can Black Beans
can Corn
Olive Oil
Stock, light
Enchilada Sauce (3)
Salt
Tortillas, corn
-- Garnish
Cheese, grated (4)
Prep   (25 min)
  1. Start RICE simmering slowly in 1-1/2 c Stock (brown rice takes forever to cook).
  2. Peel ONION and chop medium coarse.
  3. Grind CUMIN SEEDS and PEPPERCORNS together.
  4. Blast CHILIS POBLANO with your butane blow torch and wipe off the charred skin under running water. Cap, seed and dice about 1/2 inch.
  5. Crush GARLIC and chop medium. Dice CELERY (include some tops if you can) and mix both with the Chilis.
  6. Peel TOMATOES and chop medium.
  7. Drain Black Beans and rinse. Drain Corn and mix with beans.
  8. Grate CHEESE for garnish (if used).
Run   (1-1/2 hr)
  1. In a heavy bottomed pot heat Oil. and fry Onions stirring until they are light golden.
  2. Stir in Cumin mix for just a few seconds until aromatic, then stir in Chili / Garlic mix and fry stirring for another 2 minutes.
  3. Stir in Tomatoes and fry stirring often until well softened.
  4. Stir in 1-1/2 c Stock, Bean mix and Rice (with liquid). Adjust liquid if needed and Bring to a boil. Simmer for 10 minutes.
  5. Season to taste with Enchilada Sauce and Salt. Simmer 20 minutes or until rice is soft.
  6. Cut Tortillas into small pieces. Steam until soft and stir into the chili. Adjust liquid as necessary. Simmer another 5 minutes and serve.
NOTES:
  1. Stock:   Bonnie used "chicken broth", making her recipe "not quite vegetarian". Feel free to use whatever stock you prefer.
  2. Chili Poblano:   Often labeled "Chili Pasilla" in the markets. This chili is heart shaped and very dark green. For details see our Chili Page.
  3. Enchilada Sauce:   Bonnie specified "El Pato" brand but none of the stores I hit had that sauce so I used "Las Palmas" brand (red).
  4. Cheese:   If you include cheese, use a medium firm cheese that melts well, California Monterey Jack works fine. Grate it coarsely or cut into thin strips.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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