Four Pepper-Guinness Chili

I have developed this recipe over many years. I am always trying new things to enhance the flavor like adding chocolate, different herbs, beer, wine, etc, This is my Guinness version...it`s very good. 

1 Poblano Chilli
1 Jalapeno Pepper
2 yellow onions
2 celery stalks                                   
1 Green pepper
3 cloves of garlic

1kg of ground beef

¾ can Guinness beer 

1 large can chopped tomato          
1 large can crushed tomato        
1 large can of mixed beans
3/4 c. Beef Stock

1 dried ancho chilli

2 dried Habanero Peppers
2 Bay leaves

Heat up a splash of olive oil in a large soup pot or dutch oven over medium heat.

Diced and sauté onions, celery and garlic until translucent. Add salt & pepper for seasoning.

Dice the Jalapeño, Poblano, and green bell pepper and add them to the onions and celery. Sautee this until soft and cooked through. 

Remove the peppers and onions from the pot and set them aside on a plate. Brown off your ground beef. Make sure to season the beef with salt and pepper. Once the beef is browned, drain off any excess fat and reintroduce the peppers and onions. 

Add the cumin, ancho chili powder, and oregano to the beef and cook for 2 minutes or so to help release some of the flavor. I use approx. 1 tablespoon of each. 

Add the Guinness and cook until it reduces by about half. This will intensify the flavor of the stout. Add the canned tomatoes, tomato paste and beans. (Make sure to rinse the beans in cold water first) Check the amount of liquid. You will have to add some beef stock to the chili to get the right amount of liquid. I added approx. 3/4 - 1 cup to this chili. 

Once wet ingredients have been added, add the dried Habanero peppers, Ancho peppers and bay leaves to the chili. Do not crush them...just sink them into the chili to stew.

The Habaneros will give a nice heat to the chili and the Ancho will add lots of flavor and a beautiful, deep red color. The bay leaf will add some more earthiness.

Simmer for 2-3 hours.  Taste every half hour or so along the way to check the heat. Once the spice level is good for you, fish out the dried peppers and the bay leaves. Try not to break the peppers when you are taking them out. This will release the seeds into the chili. The seeds are where the heat comes from and you may be left with a crazy hot chili. 

Once the heat where you want it and the peppers and bay leaves are removed the chili is done! Enjoy!!

Potato Bacon-Cheddar Tart

I first saw this done by Chef Michael Smith and I couldn`t get it out of my mind for about a year until I gave in and made it(and you`ll see why). After all, it has a crust made entirely of bacon....I made this dish for Easter dinner with a Rosemary and Apple- Glazed Ham so I added some chopped fresh rosemary to compliment it and it turned out beautifully.

Recipe:

2 lbs Bacon
7-8 Russet Potatoes
Small handfull of fresh Rosemary (Chopped very fine)
4 Cups of Extra Old Cheddar (shredded)
1 Yellow Onion (Sliced)
2 cloves of Garlic (Chopped)

Sautee the onions and garlic until it`s very tender. Set it aside. Preheat the oven to 350 degrees.

Cut a round of Parchment Paper to fit a 12 inch skillet and lay out 2 lbs of bacon on it in a fan pattern. Alternate the sides of the bacon and also leave every 2nd piece just short of the middle. That will prevent a mound of bacon in the middle of the tart.

Scrub and cut 7 - 8 Russet Potatoes in very thin slices. Lay out potato slices in a fan pattern to cover the bottom fully with a one slice layer. Season the potatoes with salt, pepper and a light sprinkle of Rosemary. Sprinkle the shredded cheddar over the potatoes to make a thick layer. Add the onions and garlic. Repeat until you reach the top of the pan. Then make 2-3 more layers leaving the outermost  layer off each time. The potatoes will shrink and this will help the tart keep its shape. 

Now, fold the remaining bacon over the top of the tart. Make sure you are sealing the top of the tart.

Once you have finished folding all of the bacon over, give your tart a slight push of your hand to firm up the wrapping. Place a small lid or oven safe plate on the center of the top to stop the bacon from curling in the oven. 

 Place the skillet on a cookie sheet to catch any bacon grease that comes over the edge. Bake the tart for 2.5 - 3 hours. When you take the tart out of the oven, drain off the grease from the skillet and remove the tart by flipping it upside down onto a plate, removing the parchment paper and flipping it again onto another plate to make it the right way up.

Cut the tart into pie shaped pieces and serve.

...then run for a few hours on the treadmill reminding yourself that it was worth every minute.

First crack at the blog.

Well, I have decided to start a food blog. The main reason for this is so I have a copy of all of my recipes with photos and such but if anyone gets inspired through my kitchen tom foolery to make anything...then great.