Long pepper is an interesting spice. It differs quite a lot from normal black pepper both in flavor and heat. Some people actually thinks it resembles more to chili, than pepper. We like to use it both as it is: whole, in bigger pieces and crushed depending on what we are cooking. Adding whole peppers into a slow cooking stew will gently release flavor into the dish and leave an ingredient with nice taste of pepper and spice. Adding a bit of crushed long pepper in the final states of cooking will also enhance meals. Making rubs is marvelous.
Below you will find our favorite long pepper chili. A true chili experience! We choose to not add the exact amount of the ingredients, letting you trust your gut and add more or less of what you love.
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Red Sumatran Long Pepper Chili
Time: 3- 10h
- A big piece of chuck roll
- A couple of smoked chipotle
- Large pieces of long pepper
- Crushed long pepper
- Whole cinnamon
- Star anise
- Red Chili
- Olive Oil
- Chopped onion and garlic
- Crushed tomato
- Half tomato
- Red bell pepper
- A bit of dark chocolate
- Soak the chipotle in rum/whiskey, then all should be added to the chili
- Extra Chili
- Use a pot or a pan that can be used in oven. Break the long pepper up in small pieces and add the dried spices to the pan. Heat slowly until lovely aromas start to arise. Then add oil, chopped onions, red chili and turn up the heat.
- Add the meat, a bit of salt and brown it.
- Add tomato and bell pepper.
- Then add the broth (and optionals, see below) until it covers the meat and then.. add some more. Let it come to a simmer. Salt as preferred.
- Lower the heat. Let it slowly cook for 3-5 hours until the meat becomes tender. Add a small piece of chocolate half way through. Alternative let it cook on low heat in the oven overnight (make sure thai the air can sip out of the oven)
- Heat the chili up again and finish of by garnish with crushed long pepper.
Serve with rice, baked potato, tortilla or sallad. Garnish with lime, sour cream, something green and more heat if you are feeling it!