Chillent (cholent)

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Cholent is limited olny by your imagination, and not just the way Bubby made it. This is a variant for pepperheads, and the heat can be varied according to how much fire you wish to add

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Ingredients

  • 1 medium onion diced
  • 1 tsp garlic minced
  • 1 can kidney beans 14 ounces (approx)
  • 1 cans Diced Tomatoes 15 ounce (approx)
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp cinnamon
  • 1/2 tsp sugar (or to your liking)
  • 2 tsp salt (or to taste)
  • 1 tsp cocoa powder
  • 2 Jack\'\'s Gourmet Mexican Style Chorizo
  • (optional....addtional pepper(s) according to level of heat)

Preparation

Preparation

1 Saute onion in minimal amt of canola oil, when translucent add garlic and saute a few minutes more, add spices and drained kidney beans and can of tomatoes. Chorizos can be halved, or sliced on the diagonal, or any way you wish.

2  You know how "liquidy" you like your cholent, if you make it in a crock pot or in a pot on the blech. So if you wish you can add water to your liking to get the consistency you want.

3 Some make cholent as a side dish, some serve a heaping bowl by itself, so I would say this makes 4 small/medium portions (each would have equivalent of 1/2 chorizo in their portion)

4 This recipe will make a mildly spicy chillent (to me, a devout pepperhead)...but one MOST people will say "spicy but I can still eat it"

5 for those who want more of a kick, you can dice in a jalepeno (with or without seeds as your level of heat requires)

6 for my Louisiana guests I drop in a minced habanero........THAT will be my kinda heat....*smile*

7 This is only a guide, the spices can be varied to your taste and the heat varied to your guests...ENJOY

Special instructions

Cholent is limited olny by your imagination, and not just the way Bubby made it. This is a variant for pepperheads, and the heat can be varied according to how much fire you wish to add

Source:

original recipe