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THE BALTIMORE JEWISH HOME
AUGUST 27, 2020
62
OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Black Bean and Chorizo Chili By Naomi Nachman
My friend, Chanie Apfelbaum (a.k.a. Busy in Brooklyn), did a cooking
video with me on Kosher.com and we made this amazing chili together.
Chanie also demonstrated how to
make tostones, which is a Spanish
food made from plantains. I
B A LT I M O R E J E W I S H H O M E . C O M
immediately fell in love with them.
Ingredients
Preparation
CHILI b 2 chorizo sausages, diced b 1 Spanish onion, diced b 1 green bell pepper, diced b 1 red bell pepper, diced b 4 cloves garlic, minced b 2 pounds ground beef b 3 (15-ounce) cans black beans, rinsed and drained b 1 ½ jars crushed tomatoes b 1 ½ tablespoons chili powder b 1 tablespoon ground cumin b 1 ½ teaspoons dried oregano b ½ teaspoon cinnamon b ¼ cup dark brown sugar b Salt, to taste b Juice of 1 lime b ½ bar 80% cocoa bittersweet chocolate
CHILI 1. Heat a large nonstick pot over medium-high heat. Sauté the chorizo until it renders some of its fat and gets slightly crispy.
TOSTONES bGreen plantains, peeled bCanola oil, for frying bKosher salt bFresh limes
2. Remove chorizo from the pot (leave the fat for sautéing the vegetables). Add chopped onion, bell peppers and garlic and sauté until tender. 3. Remove from the pot. Add ground beef and cook, breaking up the meat until it is browned. 4.
Drain the fat from the meat and add chorizo and vegetables back to the pot. Add beans and tomatoes and mix well. Add remaining ingredients, except for the chocolate, and bring to a boil.
TOSTONES 1. Slice the plantains on the diagonal, about ½ to ¾-inch thick. 2. Shallow fry the plantains in oil on both sides until lightly golden brown. 3. While the plantains are still warm, place between a sheet of parchment paper and press down firmly with a plate to flatten. 4.
Return the flattened plantains to the oil and fry a second time until crisp and golden. Sprinkle with salt and a squeeze of lime (optional) before serving.
5. Serve with chili.
5. Reduce heat, and simmer, covered, for 20 minutes, stirring occasionally. 6. Add chocolate and simmer for an additional 30 minutes to one hour, until the chili has thickened and the flavors have melded. Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
