OK, maybe there’s a little hyperbole there. But after 23 years, I think it’s time to reveal the secret recipe for my Chili Kahlua, otherwise known as Chili Sneedorino. I first discovered the recipe back in 1983 when some friends of mine in Thousand Oaks gave it to me. I even still have the little card where I first wrote the recipe. God only knows why I still have it – I don’t think I’ve managed to hang onto anything else like that for as long. J
Actually, the recipe as I now make it is not the same as that written on the recipe card. As I’ve grown and my tastes evolved, so has the recipe. It’s also lower in fat than was the original. The one thing that hasn’t changed, though, is the Kahlua (“a rich, dark brown coffee liqueur made from the finest Mexican coffee, with fine cane spirits and a hint of vanilla,” according to http://us.kahlua.com). You probably wouldn’t associate Chili and Kahlua, but it adds a distinctive flavor and sweetness that that can cool down and enhance the fire of the chili peppers. It takes about 30 minutes to prepare and another 60 minutes to cook. Once done, let it sit for about 15 minutes, so the flavors can congeal. Then ladle some into a bowl and top it with sharp cheddar cheese, sour cream and chives. It should serve 4 people.
Chili Peppers of various sizes, shapes, colors, and heat
– Green, yellow, red, orange
– Amounting to about 6 cups when diced
2 Large Onions, Chopped
2 Large Garlic Cloves, Minced
1 lb Ground Turkey or Beef
1 Small Can of Tomatoes, Diced
1 Tbsp Tomato Paste
1 Small Can of Red Kidney Beans
½ Cup Vegetable Broth
¼ Cup Chopped Fresh Parsley
– Flat Italian Parsley Preferred
1 tsp Marjoram
1 tsp Oregano
1 tsp Cumin Powder
2 tsp Salt
3 Tbsp Chili Powder
½ Cup Kahlua (or more)
Sharp cheddar cheese, run through a grater
Chives or Finely Chopped Green Onions
1. Cut the onions and mince garlic cloves, then braise in vegetable broth and set aside.
– Braising means to place vegetables in a pot with about 1/4 to 1/3 cup of broth . Heat on high until liquid boils, then cover, lower heat to a simmer, and cook for 5-10 minutes to soften.
2. Brown ground turkey or beef, drain fat, then set aside.
3. Chop the peppers, braise them, then combine with reserved onions and garlic.
4. Combine onions, peppers and meat with chopped canned tomatoes and tomato paste, then heat to almost boiling.
5. Add spices (marjoram, oregano, cumin, salt and chili powder).
6. Mix well and heat until boiling, stirring often.
7. Add kidney beans with liquid. Stir well.
8. Add ¼ cup Kahlua.
9. Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan.
10. Add another ¼ cup Kahlua, then add chopped fresh parsley.
11. Simmer for another 20 minutes, stirring frequently.
12. Turn off the heat and let sit for 15-20 minutes.
13. Ladle into bowls, then top with cheddar cheese, sour cream and chives.
Enjoy with a cold beer (preferably Corona with a slice of lime)!