Paniolo Macadamia Nut And Chipotle Chili Recipes

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

CANDIED MACADAMIA NUTS

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

PANIOLO MACADAMIA NUT AND CHIPOTLE CHILI

Steps:

• Put all the dried chiles in a large heatproof bowl; add boiling water to cover.
• Let stand 30 minutes, then seed and stem them.
• In a food processor, puree the chiles with ½ cup of chicken broth and the macadamia nuts; set aside.
• In a large pot, saute the garlic and onion in the oil until soft.
• Add in the pork; cook until browned; drain off any excess fat.
• To the pork/onion mixture, add in the chile puree, salt, chili powder, coriander, and remaining 1 cup chicken broth.
• Bring to boil; decrease heat to a slow simmer and cook, uncovered, stirring regularly, for 30 minutes.
• To serve: place a handful of Terra chips in a bowl; ladle on the chili, and sprinkle it with parsley.