Imbolc Red Chili by Aidann Greenwolfe

[Dept of PMM Artists & things]

Though dairy products and seafood are traditional fare during this time, I've chosen to take a different approach. (This mainly due to my intolerance to excesive dairy.) Here, peppers grow well in spring and summer. My traditional dish for Imbolc is a chili made with the dried peppers from the summer crop. After the harvest I string them up, on twine, and let them dry through the Autumn season. I love the connection of thier changing colors from greens to various shades of yellow to deep red. (kind of like leaves changing) During Yule, I have traditionally decorated my tree and wreath with them, because of thier fire connection, by snipping the twine and simply tying them on to the tree...etc. After Yule they get a good dusting and are stored away in bags for cooking. By this time they are all deep shades of red. I find they represent Imbolc well in color and thier deep firey flavor. Plus in a time when food was traditionally scarce, the Native American population used them in this manner to stay fed through the winter. I harvest the seeds from the dried peppers (or Chili's) I use at Imbolc, to start my plants for the comming growing season. And the cycle continues. This is the third year I have done this. It's really had alot of meaning for me. I'm big on my connection to the wheel of the year. Here's my recipe for the chili:

Imbolc Red Chili


Ingredients
Makes about 8 cups; serves 6 to 8
· 8 whole dried chiles (5 ancho (dried pablanos) and 3 guajillo (big jim, or anaheim); about 3 ounces)
· 3 tablespoons safflower oil, plus more as needed
· 3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
· Coarse salt and freshly ground pepper
· 2 large onions, coarsely chopped (4 cups)
· 7 to 8 garlic cloves, minced (5 tablespoons)
· 2 jalapeno or serrano chiles, seeded if desired, minced
· 2 1/2 teaspoons ground cumin
· 1 1/2 teaspoons dried oregano
· 1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
· 4 cups water, plus more if needed and for soaking
· 2 to 3 teaspoons white vinegar, to taste
Directions
1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

 

*Additionally, If you don't have home-dried chili's (or peppers), you can find them in most grocery stores in the hispanic or asian food isle, already dried and bagged. Don't worry too much about the type of pepper as long as it is a bigger, mild to medium variety. I've used a few different types.*