-
1
Seasonings:
-
2
In a skillet over medium heat, add the mustard seeds, fennel seeds, coriander seeds and peppercorns; roast, stirring regularly, until a nutty aroma nad golden color are achieved. Spread the roasted spices on a sheet tran to cool and rest for 24 hours. Using a coffee grinder or b lender, grind spices to a fine powder. Stir in the cajun seasonings and cayenne pepper.
-
3
Chili:
-
4
Preheat oven to 400F Roast the garlic. to do so, peel away the outermost layers of skin from the garlic and slice off the top. Drizzle tops with olive oil. Srap in foil nad place directly on rack in 400F oven. Cook aobut 45-50 minutes.
-
5
While garlic is roasting, palce the jalapenos on a sheet tran and roast in the same oven, turning after a few minutes, until the skins are thoroughly charred. Remove the peppers to a bowl and cover with a platic wrap so that they can steam for about 5 minutes. When cool enough to handle, peel skins. Seed and chop the peppers and set aside.
-
6
In a large stockpot over medium heat, pour about 3 T olive oil. when the oil is hot, add the onions. cook until the onions are softened. Remvoe the onions from pot and set aside.
-
7
In the same stockpot, brown the meat with all of the spices over medium heat. when the meat is browned, add 1 1/2 T of the roasted garlic and 2 1/2 cups of the onions. Continue to cook and stir until incorporated.
-
8
Add the vegetable juice, stewed tomatoes, water and concentrated tomatoes; stir and mix well. Raise the heat up to medium high, bring to a low boil and then add the light chili powder and cinnamon. Continue to boil over medium high heat for 30 minutes.
-
9
Add the chopped jalapenos and beans and lower the heat to a simmer, cooking for 1 1/2 hours. Adjust water content, taste and reseason if necessary
