This one requires a little preplanning or creative spice mixing. The first one of these I made, I used a spice pack from the Rainbow Drive Inn in Waikiki, Hawaii. This one was by far the best version. I’ve tried to duplicate the flavor but haven’t gotten the spice portions exact yet. Fortunately for those of us who are spice-mixing challenged, you can order the Rainbow Drive Inn Chili Seasoning and Rub online direct from the source. Just follow the directions for making your chili, but cook it down a bit to concentrate the flavor, and make sure to save a little of the chili powder to sprinkle on top of the quiche for extra garnish. The best crusts with this are the bacon, puff pastry or naked versions.
Ingredients:
- 1 pound of ground beef or pork (half beef and half pork is even better)
- 12 ounces of kidney beans
- 1 cup of white onions, chopped (better if you can get Maui onions)
- 1 cup of celery, chopped
- 1 cup of bell pepper, chopped
- 1 tablespoons macadamia nut oil
- 1 cup of tomato sauce
- 2 tablespoons red wine
- 1 bay leaf
- 2 tablespoons chili powder
- 1/2 chicken bullion cube
- 1/2 tablespoon brown sugar
- 1/2 tablespoon oregano
- 1/2 tablespoon paprika
- 1/4 tablespoon cumin
- 1/4 tablespoon ginger, grated
- 1/2 tablespoon garlic, minced
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons mayonnaise
- 2 cups of medium cheddar cheese, shredded
- 2 puff pastry pie pans are best or just regular pie crust pans
Filling:
Heat large pot with macadamia nut oil over medium-high heat. When heated, add onion, bell pepper, ginger garlic and pepper flakes stirring frequently until onion starts to turn translucent. Add in meat and continue to cook until it is browned. Now add beans, tomato sauce, bullion cube, sugar, oregano, bay leaf and cumin and bring to a boil. Reduce heat to a simmer, stirring frequently. After it’s been simmering for about 10 minutes, add in Worcestershire, chili power, red wine and paprika and let it simmer for another 30 minutes to reduce liquids further. Then add in mayonnaise and continue on simmer for another 15 minutes. At this point, it should be pretty thick. Remove from heat and allow it to cool until ready to put away for final preparation. Don’t forget to fish out and dispose of bay leaf. This will probably make about 6 cups of chili, so you might have some extra for snacking. Just make sure you have 4-5cups of chili for the quiche.
Final Assembly and Cooking:
Heat chili to make it easier to handle and mix into basic filling mixture. Also preheat your oven to 375 degrees. Prepare basic quiche base, however I suggest using coconut milk instead of half and half. After fully beating base, fold in chili until it is fully combined. Pour mixture equally into two crusts of your choosing and top with cheese. Pop them into oven for 40 minutes. Remove from oven and either serve or pack it up for the rink.