Fall is already here and there are more things that can keep you feeling warm than that cozy blanket!
A good chili, nicely spiced (at your taste of course) alone in front of the TV or at a table with friends, is what you need! Placed inside a pumpkin for added effect is definitely something people will be talking about.
- 1 pumpkin
- 1 onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 1/4 white leek julienne slices coated in flour and cooked in oil
- 2 cloves garlic chopped
- 2 pounds minced beef lean
- 1 cup about 1/3 pound chorizo (mild or spicy), small cubes
- 3 tbsp chili powder
- 1 can of 540 ml red beans rinsed and drained
- 1 can of 800 ml tomatoes diced
- 2 cups beef broth
- 2 tsp honey
- juice of one lemon
- salt and pepper to taste
- small drizzle olive oil
- 1 clove garlic
- 2 green onions
- 2 ml parsley
- 20 g red pepper
- Spicy pepper to taste
- 2 cloves garlic
- 5 cloves
- 15 ml mustard seeds
- 10 ml chili flakes
- 15 small balls allspice
- 1 spicy pepper
- 30 ml pink pepper
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In a large pan, sauté the onion in olive oil until soft. Keep aside.
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In a large saucepan, sauté the beef and chorizo until cooked.
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Add the chili powder, fresh blended spices, salt and pepper and mix.
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Add remaining ingredients, peppers and dry spices.
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Simmer for 3 to 4 hours.
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15 minutes before serving add the rinsed and drained can of red beans.
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Empty the pumpkin, brush with oil and roast for 20 minutes.
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Adjust the seasoning as needed and serve with the fried julienne leek.
Another great think to warm your heart this fall season is a good classic Mexican recipe. This amazing taco is nice and warm but oh so fresh! What’s great about this recipe is that all you have to do is use a slow-cooker to cook the meat.
- Remove bones from meat
- 2 oranges
- Salt to taste
- 8 pounds sheep shoulder
- 3 branches thyme
- 3 spoons of yellow pepper aji amarillo
- 1 litre water
- 2 spoons olive oil
- 2 carrotes
- 1 onion
- 1 celery
- 1 garlic
- Salt
- Bones from meat
- 2 avocados
- 1/2 lemon
- 2 tsp salt
- 1 to mato
- 1/4 white onion
- Coriander
- 1 red onion
- 250 ml red wine vinegar
- 50 ml oil
- 200 ml sour cream on a Mexican tortilla
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Marinate your sheep meat during your preparation.
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Start your broth. Steam your vegetables in a pan and add the water.
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When your broth starts to boil place it in the Thinkkitchen Slow Cooker with the marinated meat.
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Turn on the slow cooker, cover it and let cook for at least 5 hours.
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During this time, cut the onions into strips and marinate them with red wine vinegar.
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For the guacamole, mash avocados, dice tomatoes and onion, add chopped coriander, lemon and salt.
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When the meat is ready, garnish your tacos.
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Eat, enjoy and savor!
There you go, amazing recipes that are perfect for the upcoming season but with Mexican heat! Added bonus: these were made with love by Au septième délice.
We wish you a great October!
Salud! and Bon appétit!