How To make Black Bean Chili(Pfeiffer)
4 c Dried black beans
2 tb Oregano, dried
2 Onions, large, chopped
1 1/2 c Green peppers, finely diced
Warm flour tortillas 2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
3 tb Garlic, minced
Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top
with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili
How To make Black Bean Chili(Pfeiffer)'s Videos
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REAL DEAL Mapo Tofu | From Scratch
Mapo tofu is my favorite dish from China’s Sichuan province. It’s spicy, tingly and makes me a happy boy. It could make you a happy boy/girl, too. Give it a go. As ushhh, the ingredient list and any links that I could find are provided below. Cook on! ????????Adam
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Mapo Tofu…
300g Tofu, cubed
150g Ground Pork
40g Sichuan Chili Bean Paste (2 tbsp)
2g Sichuan Peppercorns, toasted and ground (1 tbsp)
2g Cayenne Pepper (2 tsp)
8g Garlic Cloves, about 3 whole
236ml Chicken or Beef or Pork Stock (1 cup)
30-40ml Neutral Oil (2-3 tbsp)
10ml Shaoxing Wine (2 tsp)
10ml Soy Sauce (2 tsp)
10ml Dark Vinegar (2 tsp) ***such as Chinkiang vinegar
5g Cane Sugar (1 tsp)
5ml Toasted Sesame Oil (1 tsp)
5ml (1 tsp) Water / 5ml (1 tsp) Corn Starch mixture - “slurry”
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STUFF THAT I USE…
Light Soy Sauce - (It’s Japanese, not Chinese but it still works great)
Toasted Sesame Oil -
Sichuan Peppercorns -
Shaoxing Cooking Wine -
Doubanjiang (Chili Bean Paste) -
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Light vs. Dark Soy Sauce -
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