Recipe of the Month
Chili Carmenera (vegetarian)
Shared by Wine Club Member Brent Caperton
Sauté 1 medium sweet onion diced
2 stalks of celery heart chopped
1 Orange bell pepper diced
3 tbls of light olive oil
2 dashes of Sesame seed oil.
Blend with 1 tbs of sea salt, 1.5 tbs of hot Mexican Chili powder, 2 tsp of chili powder, 2 tsp cumin powder, 1/2 tsp cardamom powder, 1/2 tsp oregano, 1/2 tsp of Tyme. 1tbs of smoked paprika, 1 tsp of paprika
When onions become soft, add:
1 cup of strong brewed Earl Grey tea
1 cup of Dablon Pinot Noir or Matinee Red
1/4 cup Dablon Verjus
1/4 cup Floralia Honey
1 15 oz can of no salt added black beans
1 15 oz can of no salt added red kidney beans
1 15 oz can of no salt added tomato sauce
1 pint of grape tomatoes split.
2 grilled or broiled Serrano & 2 med jalapeño peppers seeded and diced.
1 gala Apple coarsely chopped
Bring to boil and reduce to simmer for two hours or so. Chill overnight in refrigerator, reheat and adjust spices as desired