"Four-Alarm
Chili" (page 249) isn't for the faint of heart or those who prefer a less
spicy pot of beans. If you have cooked beans on hand (or choose to use canned),
this dish can be put together quickly, leaving you free to prepare the rest of your
meal while the beans simmer on the stove. This is a simple concoction of sautéed
onion, chiles, and garlic, added to crushed tomatoes, cooked beans and a few
spices. What makes this chili so "alarming" are the three sources of
heat: serrano chiles, chili powder, and cayenne pepper. But fear not, the heat
factor can be moderated to fit your comfort zone without detracting from
the overall dish - just use less chili and/or spice to suit your taste. And, be
sure to put a pitcher of ice water on the table!
Keeping it "McDougall Friendly"
checklist:
ü Omit the olive oil when sautéing the
veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the
sauté liquid.
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