April 12, 2012:

Guest Post Over at… Tobi Fairley

The delightful Tobi Fairley, currently traveling through Marrakech (Tobi I need to join you next time!) and graciously invited me to guest post over on her blog.

Even better, she asked me to do a cooking post based on her following my culinary adventures on Instagram.

Hold on to your hats though folks, this is going to be quite the journey.

Please find the soon to be aforementioned Chili Recipe below.

It's an Epic Tale. Read all about it HERE.

Zee Ingredients:

 1 lg yellow onion; chopped
1/4 c cilantro; chopped
1 lb dried black beans
1 bay leaf
1/2 c cilantro; chopped
1/2 c Salsa Fresca
1 tb dried oregano leaves
1/4 c onion; finely chopped
1 tb whole cumin seeds
1 ts salt
3 tb lime juice, fresh
salt and pepper - to taste
1 medium green bell pepper
2 ts paprika
4 large tomatoes (ripe)
1/2 ts cayenne pepper
1 chipotle chile - chopped
4 cloves garlic - chopped
1 lb sirloin steak
1 1/2 lb tomatoes - cored, seeded
1  serrano chile
1 sm Pasilla chile
2 tb olive oil
1/2 cssiago cheese; grated


To make Salsa Fresca: Mix all the ingredients together and let stand at least half an hour before serving. Use within 24 hours. 1. Sort through the beans and discard any stones. Rinse well. Soak overnight. 2. Toast the cumin seeds, cayenne, paprika, and oregano lightly in a large dry skillet over a medium flame. Do not let them burn. Remove and set aside. 3. Remove the stem, seeds, and veins from the pasilla chile and grind the chile to a powder in a spice grinder or blender. 4. Heat the oil in the same skillet and saute the onion until softened. Add 1 teaspoon salt and the chipotle chile, ground pasilla chile, toasted spices, garlic, tomatoes, and bell pepper and cook together for about 15 minutes. 5. Drain the beans and place them in a large pot. Add the contents of the skillet and the bay leaf. Add water to cover by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the beans are soft, 1 1/2 to 3 hours. 6. When the beans are cooked, season to taste with salt. Grill the steak, cut it into cubes, and stir into the beans along with the cilantro. Serve in bowls, garnishing each serving with a tablespoon of salsa fresca and a tablespoon of grated cheese.

Oh & because it NEEDS SAYING......