Vices Chili

Here is another recipe of Celia's invention, which also did not win. However, Celia claims it has been much-loved whenever she has served it. It's called "vices chili" for its special ingredients: beer, chocolate, and coffee. The result is something like mole (that's pronounced mo-lay).


Vices Chili

Part I: Sauté onions, garlic and peppers; brown beef in separate pan, mix together.

Dollop of vegetable oil
1 1/2 large onions, chopped
3 cloves garlic, minced
3 1/2 jalapenos, chopped (perhaps try 2 jalapenos and 2 anaheims or something similar so it isn’t quite so hot)
2 lb lean ground beef, or 1 lb ground beef and 1 lb. chuck roast

Part II: Add the following ingredients (add half of the coffee and beer, and add more if you need more liquid), then cook for an hour or so (more if using chuck roast instead of ground beef).

1 28 oz. can diced tomatoes
1 can dark beer (Guinness, 14.9 oz)
1 cup strong coffee
1 can beef broth
1/3 cup brown sugar (It’s best to add this gradually and taste as you go)
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
Dash of cinnamon

Part III: Add the following:

Handful of fresh cilantro
2 15.00 oz. cans black beans
(2 6.00 oz. cans tomato paste—if it needs thickening)

Note: Very hot. Top with cheese and fresh cilantro.
Yields 6-8 servings. Yields 6-8 servings.

Southern French Lentil "Chili"

Here's Celia's 2008 entry. It didn't win, but in Celia's humble opinion, it was good! It's a variation on the theme of Feijoada, inspired by her trip to France last summer (2007). Basically, it's not a recipe, but a list of ingredients. That's how she cooks most of the time. :)

Southern French Lentil "Chili" by Celia

1. Brown the meat: I used lamb chunks and chicken sausage.

2. Saute the vegetables:
onions
peppers (I think I used cayennes and bell peppers. Basically, a mix of sweet and hot.)
garlic

3. Stew it in a big pot:
meat
veggie saute
tomatoes
red wine
lentils (black)
rosemary
oregano
cumin

4. Later on, add:
kale (cut into ribbons)
parsley
(I can't remember if I added cilantro or not, but do so if you like!)

5. Enjoy it!

Feijoada

Here is Celia's winning recipe from the mild category in 2007! Technically it's not chili--it's a popular and delicious Brazilian dish called Feijoada. This recipe is what Celia wrote down after helping her Brazilian friend, Carla make it. There are no exact proportions, so use your common sense and have a good time! She has also included some extras for the whole Brazilian experience. Enjoy!

Feijoada

Soak 1 kg of black beans in water overnight (they expand, so leave lots of extra room!) Boil beans and garlic in water for 45 minutes in a pressure cooker, or 2 hours (or longer) in a regular pot, until they are soft, but not mushy (they should still look like beans). Meanwhile, cut up smoked sausage (6 small sausages would be good) and bacon into small pieces, and fry in olive oil with garlic, 1 onion, cilantro, green onions, and some of “Carla’s Special Mixture” (see below). You can also add pork short ribs if desired. Add meat mixture and some cut up beef jerky to the bean mixture and cook for an additional half hour or so to allow the flavors to blend. Season to taste with crushed red pepper flakes and salt. Serve with Brazilian rice, vinaigrette salad, and farofa or cassava flour.

Marinade: Carla's Special Mixture

Blend the following in blender or food processor until smooth:
Olive oil, Cilantro, Parsley, Green onions, Garlic (lots), Onion.
Store extra in the freezer.

Vinaigrette "Salad"

Finely chop green bell peppers (1 ½), tomatoes (2), red onions (1), green onions (2), parsley, and cilantro. Mix together with water (1 c) and balsamic vinegar (1/2 c)

Brazilian Rice

Heat olive oil in a pot, add some of Carla’s special mixture. Rinse long grain rice in a sieve. Add rice, fry for a little while and mix to combine with oil. Add water (1 ¼ cups water for every cup rice) and cook (usually between 15-25 minutes).

Farofa (I didn’t have this at the chili cookoff, but it’s really good!)

Saute sausage, eggs, red onion, and cassava flour (or crushed saltine crackers) in a little of "Carla’s Special Mixture."

For Dessert: "Brigadeiro"

Mix 2 cans of sweetened condensed milk, 2 T butter, and 6 T cocoa powder. Bring to a boil, and cook until it becomes sticky and thick. Allow to cool partially. Roll into small balls and dip in chocolate sprinkles or shredded coconut. Serve with coffee.