Catalan Chili

Name: Catalan Chili
Yield: Serves 6
Cuisine: Spain
Ingredients: 1 teaspoon cayenne or spicy paprika; Salt and freshly ground black pepper 4 to 5 cups rich beef stock; ½ teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 small slice fried sourdough bread*; 10 to 15 almonds or hazelnuts (or a combination of both), lightly toasted; 4 garlic cloves, peeled and minced; 3 tomatoes, peeled, seeded, and chopped; 1 teaspoon dried red chili flakes (optional); 1 teaspoon dried oregano; 2 onions, minced; 2 ounces cooking chocolate (Ibarra brand, e.g.), grated; 2 sprigs parsley, minced; 2 teaspoons ground cumin; 1 pound mild pork sausage (preferably Spanish-style botifarra or Italian sausage without fennel seeds), removed from casings and chopped; 1 tablespoon mild paprika; Extra-virgin olive oil; 2 pounds lean pork, finely chopped or coarsely ground; 1 tablespoon lard or bacon fat

Preparation info

Serves
6

Appears in

Everything on the Table

By Colman Andrews

Published 1992

About

In describing the sofregit and another basic Catalan “sauce” called the picada (a paste of ground nuts, chocolate, garlic, fried bread, and other ingredients) in my book Catalan Cuisine, I suggested that both might be used with some success in certain non-Catalan dishes. “Like what?” asked a friend of mine recently. Like this, for instance.

Ingredients

Europe
Spain
Dinner
Spicy
Mediterranean

Ingredients

Method