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04/16/08 |
                          
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Potato Chili Yields a lot. 1 1/2 lb. ground meat of your choice 5 ea. medium potatoes, washed or peeled and cubed 1/2 ea. large white onion, finely chopped 3 ea. garlic cloves, sliced thinly 3/4 c. water 2 T. taco seasoning 1 T. dried cilantro 2 t. dried basil 1/4 t. cayenne pepper 1/4 t. coarse ground black pepper 1/4 t. white pepper 1 t. chili powder 3/4 c. your favorite salsa! 1 c. shredded sharp cheddar cheese Cook diced potatoes in boiling water for approx. 5-7 minutes. Potatoes should still be fairly firm (but not crunchy), as they will be cooked further in the chili. Heat large skillet (10" or larger) over medium-high heat, add 1 T. oil and saute onion, garlic and potatoes until onions are translucent and garlic is golden, about 5 minutes. Add ground meat, chili powder and peppers, cook until meat is done (another five minutes). Finally, add basil, cilantro, taco seasoning, salsa and water. Continue cooking until potatoes are fork-tender and/or sauce has reduced by one-half. Cheddar may either be added and further cooked or used as garnish on individual servings.
Note from GG: I'm hoping that I don't disappoint one-half of my readership with this recipe. As I mention on the main recipe page, most of my stuff comes from me looking in my pantry, seeing what's there and creating something edible from it. Haute cuisine this is not. When I first made this recipe, I didn't add the whole "par-cook the potatoes" bit, so they were underdone and crunchy when everything else was finished. I kept replaying the scene from "A Christmas Carol" where Scrooge says to the Ghost of Christmas Past, "You're just a bit of underdone beef or undigested potato." For a hot minute I actually thought that I might do damaging things to myself by eating undercooked potatoes, but then hunger set in. Speaking of potatoes, make sure you use a starchy variety like a Russet or Yukon Gold. Red and white potatoes have more of a waxy composition are better suited for salads than stuff like this. Besides, you need the starch from the potatoes to help the chili thicken up, and I would even recommend you use some of the potato-boiling water for the 3/4c. that you need. Thickness and body of liquid foods (chilis, soups, etc) are as important to the enjoyment of the dish as taste. Try eating runny soup and you'll see what I mean. The pepper quotients quoted above are mostly subjective, as white pepper is really the only one that influences the flavor very much. Add or subtract cayenne and black pepper as your palate sees fit. Also, regarding the taco seasoning, it can easily be replicated with onion powder, garlic powder, paprika, chili powder and cumin. Be judicious with the cumin, though, since it's a VERY strong spice.
This site was last updated 12/20/06 |
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