Organic Aji Amarillo Chili With Fire Roasted Peppers In Creamy Polenta
From trigger 15 years ago
- 30 minutes to make
- Serves 6
This meaty gourmet chili is colorful and fragrant. Enjoy!
Ingredients
- CHILI: shopping list
- 8oz of organic shoulder meat cubes about 2 inches thick shopping list
- 4 Dried organic Aji Amarillo chile peppers reconstituted in how water. shopping list
- 8 Assorted organic fresh chili peppers. shopping list
- 3 Small organic onions chopped. shopping list
- 2 clove of organic garlic shopping list
- 1 Table spoon of organic tamari soy sauce shopping list
- 16 ounces of fresh assorted organic tomatoes cubed. shopping list
- 16 ounces of fresh organic tomato pruêe shopping list
- Celtic sea salt. shopping list
- caramelIZED ONIONS: shopping list
- 4 Small organic onions rough chopped. shopping list
- 1 tablespoon of organic tamari soy sauce. shopping list
- 1 tablespoon of organic worcestershire sauce. shopping list
- Dash of Celtic sea salt shopping list
- CREAMY POLENTA: shopping list
- Make creamy polenta according to package instructions and set aside. shopping list
How to make it
- Start by preheating oven to 375 degrees F.
- Rub peppers with olive oil and add to ovenproof baking dish.
- Sprinkle with Celtic sea salt and bake for 30 minutes until skin starts to blister.
- Remove dish from oven and set aside.
- CAREMLIZED ONIONS:
- In a pot add some olive oil to lightly coat bottom of pan add onions and cook until translucent.
- Add tamari soy sauce and Worcestershire sauce and a dash of Celtic sea salt.
- Continue cooking until onions turn a rich golden brown.
- GRILLING MEAT:
- First rub the meat with organic chili powder and Celtic sea salt set aside for 20 minutes.
- With grill on high, grill meat until browned and still pink and remove to rest for 10 minutes before slicing.
- Assembly:
- Remove the seeds from the Amarillo and add to pot with the onions.
- Remove skins and seed the assorted peppers and add them to the pot.
- Add the 16 ounces of organic tomato prêe add to pot and simmer for ten minutes.
- Process half the chili mixture and return to pot.
- In each bowl, add enough creamy polenta and spread around to cover parameter of bowl.
- Next, add a ladle of chili to the center.
- Add a ring of assorted tomatoes.
- Top chili with grilled shoulder meat and garnish with a nice red fire roasted pepper and cilantro.
Soaked Aji Amarillo Chile Peppers
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Polenta
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The Rating
Reviewed by 11 people-
Absolutely over the top, michael! how beautiful and I love polenta.
5 for the recipe and 5 on the gorgeous pictures.
joymarie
got a beautiful and unusual from me too!
now it posted twice
mystic_river1
in Bradenton loved it
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Absolutely over the top, michael! ow beautiful and I love polenta.
5 for the recipe and 5 on the gorgeous pictures.
joymarie
got a beautiful and unusual from me too! mystic_river1
in Bradenton loved it
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wow !!!!!!! michael looks beautiful i love everything about this recipe ..........what a great presentation my friend .........bravo .a 10 for sure ...............hugs sherry
minitindel
in THE HEART OF THE WINE COUNTRY loved it
Reviews & Comments 14
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