My improvised Chicaoji Chili recipe from yesterday – Turned out really well.
3 cups dry black beans (soaked overnight)
1 can chili beans
1 small can of tomato paste
1 quart of my friend Jennifer’s canned tomatoes and zucchini
1/4 cup Chicaoji sauce (makes it mild. if you like it hotter double or triple that)
1/2 lb grass-fed organic local ground beef
Enough water to get the right consistency
Throw it all in a crock pot for a few hours.
That’s it. No other spices. Just the Chicaoji.
From Eric (mousehousekitchen blog)
Marinated skirt steak in the sauce for 30 minutes, grilled until done, chopped it up, put the steak with chopped onions and cilantro in warm corn tortillas, then topped with more Chicaoji. Marvelous!
(Eric commented about Chicaoji on his very informative blog. Thanks, Eric. http://mousehousekitchen.wordpress.com/2011/09/14/brand-unawareness/ )
These are from Isa Chandra Moskowitz’ Post Punk Kitchen Blog (http://www.theppk.com/2011/05/ancho-lentil-tacos/). They’re awesome, and I use Chicaoji instead of the other sauce she prefers. They’re way better with Chicaoji!