Carob is a cocoa-like sweetener from the Ceratonia siliqua (Johannesbroodboom). The pods from this tree are often used as a cheaper alternative to almond paste and chocolate. I used carob to deepen the taste of my Chili, along with a tiny bit of tonka and lots of cumin. To get a darker Chili, I added Russian Imperial Stout (RIS) beer.
Now, I never want to put in too much effort to serve a dish, hence my recipes usually take 15 to 30 minutes at maximum to create a full, satiating meal.
Ingredients
* Red, green and yellow bell peppers;
* 4 onions;
* 6 cloves of garlic;
* Ginger, cut in slices;
* 2 rawit/bird's eye peppers;
* Black turtle beans;
* Red kidney beans;
* Corn;
* Tomato parts;
* Chili powder;
* Cumin seeds, ground;
* Ground tonka;
* Carob;
* Russian Imperial Stout
I used a spice/coffee grinder to mix the ground tonka, chili powder, cumin seeds and carob. I cut the bell peppers, onions, garlic, ginger and bird's eye peppers in fine slices and cooked them in vegetable oil (I used olive oil). I added the spices, cooked the beans and corn along for a few minutes and seasoned my Chili with Russian Imperial Stout (a coffee-bourbon vanilla-chocolate fused dark Stout).
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Selecting ingredients, including the Imperial Stout. "Met Jan naar de Maan" translates as "Flying to the Moon with John". These weird names illustrate Dutch beer jokes and puns.
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"Little Sparrow" Stout.
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Washing the basmati rice thouroughly to remove excess starch. I am often told by Dutch people that this is something that Asians do. Well, surprise, I am not really Dutch.
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Vomito Marrone! To be honest, real life food pictures are never cookbook picturesque. The carob, tonka and Imperial Stout give off a very "Cocoa Diarrhoea" brown color
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