After searing the pork strip, I turned down the temperature and decided to leave the meat in the pan to sauté on low heat with some chopped onion in olive oil, to which I add the spices: salt, pepper, paprika, cayenne, chili, cumin and red chili pepper flakes. Sorry, I don’t really measure the quantity, I just sort of go by feel.
I add some fresh chopped mushrooms soon after with the onion and wait for about 20 minutes or more to let this cook on the lowest temperature. Then I’ll add all of the other chopped vegetables together with the garlic (garlic burns so I usually add it together with the green cabbage, which produces moisture while it sautés).
I would usually always use dry beans which I bring to a boil in water and then simmer in another pot, but I had a can of kidney beans which I used.
After the spices and veggies have sautéed for a bit, I’ll add the canned tomatoes and tomato paste.
I’ll add some corn kernels at the end as well, just for flavor.
I’m sure this is going to be a pretty hot and sweet chili! Enjoy! In fact, yes, it is, now that I’ve tasted it. It’s definitively hot & sweet!
Hot & Sweet Chile ~ Molasses as sweetener ingredients ~
• chopped onion and garlic
• chili powder
• red dried chili flakes
• ground some coriander
• salt and pepper
I’ve then added:
a can of diced tomatoes
tomato whole peeled
some tomato paste
molasses (lots of bottles of molasses to use up in the kitchen as a sweetener)
then add kidney beans & frozen corn kernels