Casablanca Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Birds Eye quinoa and spinach blend | 2 10 oz bags ( follow stove top or microwave directions ), 9 oz squirt bottle for garnishing the top of the chili bowl, (2) 6 3/4 ounce bags, (2) 9 ounce portions, one whole standard envelope is @ 3/4 of an ounce, 1 ten ounce can, 2 ten ounce cans, One tablespoon, One tablespoon, 16 oz bag, 4 tablespoons, divided, one teaspoon, I cup, 3/4 of a cup, One ripe lime, rinsed and quartered |
| Old El Paso Spicy Queso Blanco Sauce | |
| Stacy's Baked Garlic and Herb Pita Chips | |
| Frozen thin sliced steaks such as Steak-Umm | |
| I envelope McCormick or similar fajita spice mix | |
| I can cherry pie filling | |
| Rotel brand or similar fire roasted diced tomatoes and green chiles | |
| ground ginger | |
| Fresh ground black pepper | |
| Bag of mini tri color peppers ( rinsed, cut in half, lengthwise and seeded) | |
| Olive oil or sunflower oil | |
| Cinnamon | |
| Red onion minced fine | |
| Black Box Pinot Noir | |
| Fresh lime |
Directions
First prepare the Birds Eye quinoa and spinach blend frozen bags following the directions on the bag for the microwave or stovetop and set aside. Second, rinse and mince the small red onion. Both of these are toppers for the chili. Third, open the package of fajita seasoning pour into a small bowl and mix in the other dry spices, ginger, pepper, and cinnamon, set aside. Fourth, heat 2 tablespoons oil in a large stovetop pot over medium heat, add the bag of frozen pepper strips and onion, sweat the moisture out and turn for about 5-8 minutes or until soft and translucent. Remove the veggies as set aside. Fifth, add 2 more tablespoons oil to the pot and sear the sliced steak,sprinkling in the fajita seasoning,.coating the beef, saute until brown, yet tender, about 5-10 minutes on medium heat. Sixth, combine the sauteed pepper/onion mix with the meat, then add the Black Box Pinot Noir to deglaze the bottom of the pot with a spatula. Seventh, add the other liquids, cherry pie filling and Rotel diced tomatoes and chiles. Bring the pot up to a boil with a higher heat, then reduce to a simmer for 30 minutes. Eighth, while the pot works it magic, take your serving plates and line them with the rinsed, halved and deseeded micro tricolor peppers and the baked garlic pita chips. Ninth, when the chili has reached a smooth consistency spoon into serving bowls and top with a zigzag line of the spicy queso blanco sauce from the squirt bottle. Top that with a mound of the Birds Eye quinoa spinach blend that represents the 1000 sands in Moroccan cuisine. A lime slice is placed on top of the mound of quinoa and the minced red pepper is sprinkled over the entire bowl and plate, like rubies from the heavens. The pita chips and mini pepper boats can be used as dippers, for a utensil free dining experience.