- Exported from MasterCook
L. J's Chili
10 Preparation Time :
Categories : Chili Mexican
Amount Measure Ingredient -- Preparation Method -- -- --
--CRUST--
1 1/2 cups Chocolate Wafer crumbs
6 tablespoons Sweet Butter
--FILLING--
12 ounces Semi-Sweet Chocolate
1/2 cup Heavy Cream
1/4 pound Sweet Butter -- Cut Into Bits
2 tablespoons Kahlua Liqueur
1 pinch Salt
--SAUCE--
1/2 cup Whipping Cream
4 tablespoons Sugar
1/4 cup Butter
1 1/2 teaspoons Finely Ground Expresso -- Coffee
3 packages Ladyfingers
1/2 cup Dark rum
1 1/2 pounds Butter (no substitutes)
27 ounces Semisweet chocolate chips
Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the
tomatoes and crushed chillis, onions, meat, paste, everything except the beans
and peppers and slow cook for three hours. Next chop your green and red peppers
into long slivers or if you prefer diced. Also stir in your beans and cook
slowly for one more hour. All cooking must not have the lid on. With the thick
"soupy" ring around the pot; stir back into the simmering chili.
You might like the chili hotter or maybe milder, depends on your taste. What
ever you do, don't ruin the chili by making it hotter with hot sauces, this
has a tendency to make the chili into "superficial" body heat not a deep solid
heat. To accompany the chili try and get your hands on some "Agua Dente" (fire
80% alcohol (national drink in Colombia).
I guarantee you will see God! - - - - - - - - - - - - - - - - - -
