Monday, March 26, 2012
Vampire Killer Chilli - Recipe
Jonathan Amsbary’s Vampire Killer Chilli
1 - 2 pound coarse ground beef (or turkey if you like)
1 large yellow onion -- chopped.
16 oz Chilli hot bean
16 oz. can crushed tomatos
8 oz. tomato sauce
8 oz. cold water
1 small can Jalepeno peppers (The green ones) or 4 green chillis chopped
2 TBSP red chilli power
1 TBSP sugar
2 TBSP ground cumin
2 cloves garlic chopped
2 TSP paprika
1 TSP mesa or 2 TSP of corn starch if you can't find any mesa.
1/4 tsp. salt
Fry the beef, Onions and Garlic until brown -- drain. In a large pot (I use a crock pot) add everything else. Then add the beef and onions. Bring to a boil and then simmer until enough water evaporates to get the thickness you like. In a crock pot cook on high for one hour and then low for at least three.
Serve hot. Goes great with cold beer and cornbread. Garnish with cheese or sour cream as desired.