Beef Heart Chili with Trini Fried Bake
Chili can be made with all sorts of meat cuts, so I thought I'd try it with a piece of beef heart.
(This is not really a recipe, just another dinner log with a few notes)
Only now as I'm looking it up do I see that beef heart chili has lots of recipe results: https://www.google.ca/search?q=beef+heart+chili+recipe&ie=UTF-8&oe=UTF-8&hl=en
I cubed the heart in 1cm pieces and then broiled it in a cast iron pan with some cumin, salt, pepper, and chili powder.
The rest of the ingredients were onions, garlic, tomatillos, celery, and black beans. Then I chopped up a couple of pounds of Roma tomatoes.
I also chopped three green peppers which were also broiled in the iron pan.
Once everything was mixed together, I put the whole pot in the oven for a couple of hours so the tomatoes could melt.
I ended up adding a bit of vegetable broth at the end to make it a big more liquid.
With the chili, I made Fried Bake, which is a Trinidadian basic fried dough recipe.
I used this recipe -- http://www.cookingwithria.com/2011/05/trini-fried-bake.html?m=1
Rachael remembers her childhood version of this recipe being baked, not fried, so I tried it a bit differently.
I put a coating of oil in a cast iron pan and let it heat. I spread the dough out by hand so it would fit into the pan -- it was about 3cm thick.
I put the dough in the pan and made sure to lever up the edges and move it around so it wouldn't stick.
I flipped it once the bottom was brown. I could have probably done with lowering the heat under the pan more.
Then I put it in the oven, newly flipped side down, at 350 degrees. It cooked for about 20min and was crispy and golden brown. I patted off the oil and cut it into chunks to est with the chili.
The dough did puff up and was nice and airy, with a crunchy crust. I could see adding a bit of salt to the oil to get a salty crust.
February 10th, 2014