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Monday, December 28, 2015

Outback Willie's Texas Chili with a New Mexico Twist

It's been really cold and it's been a while since I cooked a pot of chili....

So here goes with the ingredient list:

Organic Black Rice - I've pretty much cut rice out of my diet but I make an exception with chili and I figured if you're gonna have rice.... might as well go with some "Superfood" Rice!
Canned tomatoes and tomato sauce
Sweet Onion
Poblano Pepper
Jalapeno Peppers
Carrot Sticks
Yellow Squash
Bag of TJ's Green Chiles
6 oz of Sirloin
8 oz of my world famous Ground Turkey Breast - Veggie Mix
Chili Powder
Salt & Pepper
Garlic and Ginger (not shown)

A cup of Black Rice, 1 cup of water, 3/4 cup of TJ's Organic Chicken broth.
Bring to a Boil and then reduce heat, cover and simmer for 45 minutes.

Get a Cast Iron Dutch Oven on to heat.

Prep all the veggies and cube the sirloin.

Everything is seasoned BEFORE it goes in with Salt, Pepper, Chili Mix, Cayenne and my African Moroccan seasoning.

First on is the "hard" veggies.... No oil.... Saute for 5.

Next is the cubed sirloin.... 

Roll and saute for 3...

Next is the Ground Turkey Breast mix.

Roll and Brown for 3.

Then the rest of the fresh veggies.... You know the routine.... Roll and Saute for 3.

Add about 1/2 cup of Chicken Broth....

Then the Green Chiles..... Roll and heat for 5.

Looking Good Hollywood!

Add another round of chili mix and cayenne...

Then the tomatoes and tomato sauce.

Bring everything back to a boil.

And add the critical element.... couple of tablespoons of Turbinado Sugar.

I've found it cuts the acidity of the tomato juice and melds all the flavor together.

Everybody's in the Pool....

Now cover and simmer for....

Another 18 minutes which is when the rice will be done.

So at this point, everything has taken about 27 minutes.

And Voila!  

A pot of perfectly done Black Rice and a Pot of Texas - New Mexico Chili.

No Oil - Great Ingredients - Healthy Eating.

That's how a Texas Boy makes Chili in New Mexico!

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