week five – mexican à la gioia

Photo 08-02-2015 13 11 15 (1)

anyone who knows me (and i assume that most people who read this will be people who do (hi mum. hi dad. hello tükoblino)) will know that i’m not usually one for complimenting anything i create. but dayum, the chili i cooked for mexican week truly was the best chili i have ever tasted. and believe me, i have cooked and eaten a fair few chilis in my days. the inspiration came when i facetimed my mum and told her about this week’s theme. as it happened, she had just read an article in a swiss magazine about an apparent “ne plus ultra chili con carne”-recipe. i was intrigued and immediately went onto the magazine’s online blog to look up the exact list of ingredients and method of preparation. the list started out rather normally: beef, onions, celery, tomato purée and so forth. further down, however, awaited some surprises. the most unusual ones were 0.2l of coca cola and half a pint of dark beer (i ended up buying a guinness, having no knowledge about beers whatsoever). some of the methods used were new to me as well. whenever i made chili in the past i more or less chopped up ingredients and added them to the pot in a specific order. not with this recipe. the meat is being browned, then taken out, the peppers are pre-roasted in the oven so they could be peeled (which really brought out their sweetness, i found) and the whole mixture being filled up with different liquids and being reduced multiple times. ultimately it was an, if not complicated, definitely rather time-consuming endeavour. but absolutely worth it. sorry to go all pseudo-food-critic on y’all, but the dimensions of the flavour were surprising and exciting and the overall depth of taste (that’s so not an expression) was fantastic. yeah. i’m done. for those of you who are interested in the recipe (whose ingredients i followed, however not their measurements. #rebel), this is the link to the (german) page:

http://blog.dasmagazin.ch/2015/01/31/kochen-samstag-essen-sonntag-wenn-ihr-das-schafft/

i served the chili with lime and parsley rice (i would’ve used coriander but yeah. no.), home made tortilla chips and a variety of dips.

next week we’ll be discussing the age-old question: what came first; the chicken or the egg? in our case, it’s the chicken.

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