Not exact matches
1 cinnamon stick 1
whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2
dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans, chili powder,
chipotle chili in adobo, crushed tomatoes, cumin,
dried oregano, garlic, ground beef, ground pork, kidney beans, olive oil, onion, paprika, red bell pepper,
whole tomatoes
Ingredients: 2 each
dried New Mexico chili pods 3 each
dried chili de arbol pods 3 each
dried ancho chili pods 1 each
dried chipotle pepper 1 tablespoon coriander seeds (
whole) 1 tablespoon cumin seeds (
whole) 1 tablespoon
dried oregano 1 tablespoon garlic powder 1 teaspoon smoked paprika
1 to 2 ounces
whole,
dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho,
chipotle are nice; add a chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1
chipotle)
black beans: 3 smashed
whole garlic cloves, 1 chopped onion, 1
dried chile of choice or canned
chipotle pepper en adobo, and 1 big fresh sprig of oregano or epazote or 1 teaspoon
dried mexican oregano.