Voodoo Chile - A recipe by Jimi Henrix
A dangerous dish native to the island of Haiti, but popularized in Scandinavia by the feature film Top Gun, Voodoo Chile is usually served over steamed rice or with cornbread.
The extremities of deceased relatives are stored in clay pots for hundreds of years, and once they have properly ripened, are ground into a fine paste and dabbed over the forehead and cheekbones, to be worn while preparing the dish.
The spread of this custom is widely attributed to the members of Christopher Columbus's expedition in the days after the New Deal.
Voodoo Chile
To make your own voodoo chile, follow this recipe:
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
2 oz. Jose Cuervo (minimum)
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
1. Quickly drink the Cuervo. Repeat as necessary.
2. HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
3. STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings.
The extremities of deceased relatives are stored in clay pots for hundreds of years, and once they have properly ripened, are ground into a fine paste and dabbed over the forehead and cheekbones, to be worn while preparing the dish.
The spread of this custom is widely attributed to the members of Christopher Columbus's expedition in the days after the New Deal.
Voodoo Chile
To make your own voodoo chile, follow this recipe:
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
2 oz. Jose Cuervo (minimum)
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
1. Quickly drink the Cuervo. Repeat as necessary.
2. HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
3. STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings.
posted by Unknown at
1:17 AM
2 Comments:
this is almost my exact recipe for chile except mine doesn't have the beef, beans, tomatoes, or spices - and I don't need a big pot to cook it in.
Yeah, but is yours the title of a Henrix tune?
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