The Famous "DASFA" Molé Chili
Jun. 26th, 2003 07:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalakOne of my friends from Minneapolis, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
davidschroth, suggested that I should make the famous DASFA molé chili for the consuite at Minicon. I would, but I would need the use of a kitchen, a serious one, if I were going to do this... But just for the heck of it I thought I would share. Now this is a variation on some recipe no doubt stolen from some website somewhere about five years ago and then modified. I use more cocoa and paprika. I added the honey, because I like it and I put in more hot sauce than is listed.
Now someone else can do the work for me since I’m not the only one with the knowledge. <grin>
1 medium-size onion, diced
1 pound ground turkey
2 cloves minced garlic or equivalent
1 can (about 8 oz.) tomato sauce
1 can (about 14 ½ oz.) stewed tomatoes
1 can (about 15 oz.) red kidney beans drained and rinsed
1 tablespoon molasses and almost as much honey
¼ teaspoon Tabasco sauce or equivalent
2 tablespoons unsweetened cocoa
1 tablespoon paprika
1 teaspoon ground cumin
½ teaspoon oregano and dry basil
In a large pot (say about 5-quart) combine onion and ¼ cup water. Bring to a boil over a medium-high heat. Stir occasionally to keep the onion from sticking as the liquid evaporates and the onion begins to brown (about 5 minutes). Deglaze. This means you add another ¼ cup of water and stir to get the caramelized onion juice off the bottom of the pan and up into the water and on the onion. Continue to cook as you did before until the onion browns again. Repeat the deglazing step again. Then just cook it down or repeat the steps once more if you have the patience.
Set aside the onion. Crumble your turkey into the pan with the garlic. Cook and stir until the meat is no longer pink and most of the liquid has evaporated, but don't dry out the turkey. Add everything, including the onion and any juices to the pan, mix and bring to a boil. Reduce the heat and simmer at least 30 minutes to let the flavors blend.
Alternatively cook the onion as above and the put everything into a crockpot to cook overnight or all day (about 8 hours). Do it on high with the lid partially off at the end to get rid of excess liquid.
Serve with tortilla chips. Yields: 4 to 6 servings.
Prep time: 1 hour 15 minutes
When preparing for 100 people multiply the recipe by 10 and use a great proportion of beans and tomato. Don't skimp on the spices. Use a giant 4-5 gallon stockpot and don't worry about it getting cold. If brought to a boil it will have enough thermal mass to stay warm for the hours. Though having something to perk it up in is not a bad idea.
davidschroth, suggested that I should make the famous DASFA molé chili for the consuite at Minicon. I would, but I would need the use of a kitchen, a serious one, if I were going to do this... But just for the heck of it I thought I would share. Now this is a variation on some recipe no doubt stolen from some website somewhere about five years ago and then modified. I use more cocoa and paprika. I added the honey, because I like it and I put in more hot sauce than is listed.Now someone else can do the work for me since I’m not the only one with the knowledge. <grin>
1 medium-size onion, diced
1 pound ground turkey
2 cloves minced garlic or equivalent
1 can (about 8 oz.) tomato sauce
1 can (about 14 ½ oz.) stewed tomatoes
1 can (about 15 oz.) red kidney beans drained and rinsed
1 tablespoon molasses and almost as much honey
¼ teaspoon Tabasco sauce or equivalent
2 tablespoons unsweetened cocoa
1 tablespoon paprika
1 teaspoon ground cumin
½ teaspoon oregano and dry basil
In a large pot (say about 5-quart) combine onion and ¼ cup water. Bring to a boil over a medium-high heat. Stir occasionally to keep the onion from sticking as the liquid evaporates and the onion begins to brown (about 5 minutes). Deglaze. This means you add another ¼ cup of water and stir to get the caramelized onion juice off the bottom of the pan and up into the water and on the onion. Continue to cook as you did before until the onion browns again. Repeat the deglazing step again. Then just cook it down or repeat the steps once more if you have the patience.
Set aside the onion. Crumble your turkey into the pan with the garlic. Cook and stir until the meat is no longer pink and most of the liquid has evaporated, but don't dry out the turkey. Add everything, including the onion and any juices to the pan, mix and bring to a boil. Reduce the heat and simmer at least 30 minutes to let the flavors blend.
Alternatively cook the onion as above and the put everything into a crockpot to cook overnight or all day (about 8 hours). Do it on high with the lid partially off at the end to get rid of excess liquid.
Serve with tortilla chips. Yields: 4 to 6 servings.
Prep time: 1 hour 15 minutes
When preparing for 100 people multiply the recipe by 10 and use a great proportion of beans and tomato. Don't skimp on the spices. Use a giant 4-5 gallon stockpot and don't worry about it getting cold. If brought to a boil it will have enough thermal mass to stay warm for the hours. Though having something to perk it up in is not a bad idea.