Sunday, January 29, 2012

Kitchen Diary 2012 – Chili

At some time before you have the hankering for this, you will have soaked ½ Cup of dry beans (we used black and white spotted orca beans) in a cup of water with a teaspoon of salt overnight.

In a small saucepan sauté ½ onion, sliced, and a chopped slice of bacon in about a teaspoon of olive oil. To that add about a teaspoon of chili powder and a dash of cumin. When everything seems sufficiently cooked, add a Tablespoon of tomato paste and cook a little more. Deglaze the pot with a healthy glug of dark rum. Add ½ can of smooshed tomatoes (remove the stem end and any stray peel). Dice up your leftover pot roast and get rid of any fat. Cover and cook. If it looks a little dry in there, add some water or beef broth. Taste at the end and add hot sauce.

We served this over rice.

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