Tuesday, March 19, 2013

Bobby's Chilli-Stew

I am really thankful that I have at least one non abusive crutch when I get down and stressed. Being in the kitchen and cooking comfort food will always be my go-to when I’m down and out. Today that dish was a cross between a chilli and a stew. I kind of adapted this from a Two Fat Ladies recipe that I LOVE. It was originally a peasant’s dish, throwing together a lot of cheap, accessible and long lasting meats and vegetables to feed a whole household.

Serves four

1 cup of diced salted and cured pork
½ pound of diced beef
2 small chorizo
5 small creamy red potatoes
1 capsicum/bell pepper
½ large onion
4 cloves of garlic
½ cup tomato paste
1 cup canned whole tomatoes
1 cup red kidney beans
1 cup black beans
2 cups of water
½ cup port wine
1 tbsp cayenne pepper
1 tbsp Tabasco sauce
1 tsp chili flakes
1 tsp mustard powder
Salt and pepper to taste
¼ cup finely chopped parsley
5 bay leaves
1 crusty loaf


Start with all of the prep work. Cut meats into small pieces, dice onions, parsley and keep potatoes whole. In a hot pan, heat olive oil and seal beef. Set aside and quickly add salted pork, onions and whole garlic cloves. Next, add port. Using alcohol will lift the flavors from the pan and using port will add warmth. Cook until brown and oily. Add tomato paste, canned tomatoes, all beans, potatoes, parsley and herbs. Stir and transfer to a large oven proof baking pot also adding beef and one cup of water.
Set aside the baking pot and char grill the bell peppers over a gas stove top or in a broiler. Sweat and peal back burnt skin. Once diced, add to pot and stir. Cook at 400 degrees Fahrenheit/200 Celsius. Be sure to stir regularly and add remaining water if liquid reduces too far.

Serve with a crusty loaf. 

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