| DayDreamer |
My first attempt at chili! And a success, too.
I made this recently and it was great. A big hit with the BF, too.
Calorie count is 197 cal and 5 grams fat for 8 oz, which is a nice size
serving. I was given that cal count by the person who gave me the
recipe, but I would imagine it could vary depending on how lean your
ground beef is, no? I believe I used 90% lean ground sirloin for the
meat. I followed the basic recipe (I didn`t do any of the stuff to make
it extra spicier and I thought it was just about the perfect level of
spicy-ness, but some may like it hotter). I served with a loaf of nice
crusty Italian bread.
I`d love to hear others in the group "tried and true" chili recipes,
too.
----------------------------------------------
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans
(with liquid) 1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the
fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.For spicier chili, add 1/2 teaspoon more black
pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to
the pot.
Leftovers can be frozen for several months
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| zxcvbob |
DayDreamer wrote:
> My first attempt at chili! And a success, too.
> I made this recently and it was great. A big hit with the BF, too.
> Calorie count is 197 cal and 5 grams fat for 8 oz, which is a nice size
> serving. I was given that cal count by the person who gave me the
> recipe, but I would imagine it could vary depending on how lean your
> ground beef is, no? I believe I used 90% lean ground sirloin for the
> meat. I followed the basic recipe (I didn`t do any of the stuff to make
> it extra spicier and I thought it was just about the perfect level of
> spicy-ness, but some may like it hotter). I served with a loaf of nice
> crusty Italian bread.
> I`d love to hear others in the group "tried and true" chili recipes,
> too.
I don't use a recipe, but when I made chili a few months ago I paid
pretty close attention to what I was doing and I wrote everything down
afterwards. Measurements are approximate. Substitute cornmeal for the
oats if you want.
Bob's Red Chili Without Tomatoes
1 to 1.5 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried Ancho chile peppers
2 tsp. dried oregano
1/2 tsp cumin
1/2 tsp black pepper
1 tsp garlic powder
2 (15 oz) cans beef broth
1 (15 oz) can pinto beans or "chili beans"
1 Tbsp rolled oats
cayenne pepper, to taste [I used between 1/4 and 1/2 tsp]
Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the
pan, add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.
Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.
Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.
Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse
the blender with a little water and pour that in the stockpot.
Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the oatmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)
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| Damsel in dis Dress |
I was overjoyed to hear DayDreamer2111@webtv.net (DayDreamer) say:
>I`d love to hear others in the group "tried and true" chili recipes,
>too.
Since discovering black beans, I'll never go back to kidney beans. :)
* Exported from MasterCook *
Damsel's Midwestern Black Bean Chili
Recipe By :Damsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed
Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.
Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.
Serve with crackers and shredded cheddar or monterey jack cheese.
Yield:
"4 quarts"
- - - - - - - - - - - - - - - - - - -
--
Coming at you live, from beautiful Lake Woebegon
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| Lynn from Fargo |
Damsel in dis Dress wrote:
(snip)
I still use kidney beans, but I wouldn't dream of making chili without
at least SOME black beans - especially vegetarian chili. Actually, I
make chili 16 quarts (or more) at a time in one of those big roasters.
I will post the recipe once I get it written down (if Google
cooperates!)
Lynn from Fargo
Thinking of bringing buffalo chili to the Southern Minnesota Cook In
in July
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| Damsel in dis Dress |
I was overjoyed to read that "Lynn from Fargo" <lynngiff@i29.net> posted:
>Damsel in dis Dress wrote:
>(snip)
>
>I still use kidney beans, but I wouldn't dream of making chili without
>at least SOME black beans - especially vegetarian chili. Actually, I
>make chili 16 quarts (or more) at a time in one of those big roasters.
>I will post the recipe once I get it written down (if Google
>cooperates!)
>
>Lynn from Fargo
>Thinking of bringing buffalo chili to the Southern Minnesota Cook In
>in July
Whoo-hoo! Crash and I both loved your marinated, skewered buffalo chunks.
Same with the lamb. We had never had either before. If you make this for
the cook-in, Crash will worship you forever. <G> I'm really looking
forward to seeing you again. You're a real sweetheart. :)
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Faux_Pseudo |
_.-In rec.food.cooking, DayDreamer wrote the following -._
> My first attempt at chili! And a success, too.
I have been working on a chili as well. I am on revision four at this
time. The challange has been finding the way to make it so that both
5824 and I like it. She likes ground beef I like chunks of beef. She
can't stand onions and bell peppers an I love them. And she likes her
chili to have a thick gravy.
Here is what I have come up with so far.
Chili H4 ****
Servings: Fourteen (1 1/2 cups each for lunchs)
1 tbsp shortening
1 lb cubed stew meat
2 lb lean ground beef
5 cans kidney beans (drained)
1 1/2 onions, chopped
14.5 ounces chrushed tomatoes
1 (12 oz) tomatoe paste
2 - 5 fresh peppers (1 hobenaro 2 jalapino)
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp red peper
2 cans beer
500 ml red wine
# chop beef
# chop pepers (deseed if you want) and onions
# Melt the shortening in a large skillet over medium high heat.
# in large sauce pot on medium heat add paste, tomatoes, beans, spice,
# beer & wine
# Add the stew meat to skillet and brown well on all sides.
# while retaining juices transfer meet to pot
# in skillet brown ground beef
# while retaining juices transfer meet to pot
# saute onion & pepers in skillet w/ juices
# add to pot
# bring pot to boil
# Reduce heat to low, cover, simmer for 1 hour.
# serve w/ corn bread
##
I keep all my recipies in my palm pilot and with the small screen I
have had to use a very quick to read instruction style with the
smallest possible line wrapping.
Soon I hope to get them all on my webiste.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Dog3 |
This is one of my favorites and I use different ingredients to experiment
on this original recipe.
White Bean and Chicken Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ontario White Bean Producers Poultry
Soups/ Stews/ Chowders
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 large onion -- chopped
4 cloves garlic -- finely chopped
1 sweet red pepper -- chopped
2 stalks celery -- chopped
2 jalapeño peppers -- chopped
1 tablespoon ground cumin
2 teaspoons ground coriander (cilantro)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups white pea beans -- soaked and cooked
OR
3 cups canned white pea beans -- drained and rinsed
1 28-ounce can plum tomatoes -- broken up
1 14-ounce can tomato sauce
1 5 1/2-ounce can tomato paste
2 large chicken breasts -- skinned and boned, c
1 cup frozen corn
2 tablespoons fresh coriander -- chopped
Juice of one lime
In a large saucepan or skillet, heat oil over medium heat. Sauté onion,
garlic, celery, peppers and dried seasonings over low heat for about 20
minutes.
Add beans, tomatoes, tomato sauce and tomato paste. Simmer gently for 20
minutes. Stir in cooked chicken and corn and cook until heated through.
Before serving, add lime juice and fresh coriander and stir gently. If
desired, garnish with grated Cheddar cheese and sour cream.
I serve jalapeno cornbread with this sometimes. I do not always use the
cheddar. Sometimes I'll use jack cheese or a white cheese. I always have a
big bowl of salsa and tortilla chips on the side.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
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| Sheldon |
Faux_Pseudo wrote:
> _.-In rec.food.cooking, DayDreamer wrote the following -._
> > My first attempt at chili! And a success, too.
>
> I have been working on a chili as well. I am on revision four at
this
> time. The challange has been finding the way to make it so that both
> 5824 and I like it. She likes ground beef I like chunks of beef.
She
> can't stand onions and bell peppers an I love them. And she likes
her
> chili to have a thick gravy.
>
> Here is what I have come up with so far.
>
> Chili H4 ****
> Servings: Fourteen (1 1/2 cups each for lunchs)
> 1 tbsp shortening
> 1 lb cubed stew meat
> 2 lb lean ground beef
> 5 cans kidney beans (drained)
> 1 1/2 onions, chopped
> 14.5 ounces chrushed tomatoes
> 1 (12 oz) tomatoe paste
> 2 - 5 fresh peppers (1 hobenaro 2 jalapino)
> 1 tbsp ground cumin
> 1 tbsp chili powder
> 1/2 tsp red peper
> 2 cans beer
> 500 ml red wine
You really can't call that chili, not with all those ingredients and
just one measely spoonful chili powder... and what, no garlic... phoo!
Sheldon
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| Bob Myers |
Looks like it's time to start the "beans vs. no beans" knock-down,
drag-out fi...errr, "vigorous discussion" again, too...
Bob M.
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| Faux_Pseudo |
_.-In rec.food.cooking, Sheldon wrote the following -._
>> 1 tbsp shortening
>> 1 lb cubed stew meat
>> 2 lb lean ground beef
>> 5 cans kidney beans (drained)
>> 1 1/2 onions, chopped
>> 14.5 ounces chrushed tomatoes
>> 1 (12 oz) tomatoe paste
>> 2 - 5 fresh peppers (1 hobenaro 2 jalapino)
>> 1 tbsp ground cumin
>> 1 tbsp chili powder
>> 1/2 tsp red peper
>> 2 cans beer
>> 500 ml red wine
>
> You really can't call that chili, not with all those ingredients and
> just one measely spoonful chili powder... and what, no garlic... phoo!
I have tried it both with and without garlic. Just didn't seem to
need it so it got removed from the list as time went by.
As for the chili powder: one could add more but between the beer,
wine, cumin and peppers you are just wasting it.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Lynn from Fargo |
I thought it was a tomato no tomato fi- um er vigorous discussion.
Lynn in Fargo
Making 4 gallons for a party tomorrow - round steak and ground pork
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| -L. |
Faux_Pseudo wrote:
> _.-In rec.food.cooking, DayDreamer wrote the following -._
> > My first attempt at chili! And a success, too.
>
> I have been working on a chili as well. I am on revision four at
this
> time. The challange has been finding the way to make it so that both
> 5824 and I like it. She likes ground beef I like chunks of beef.
She
> can't stand onions and bell peppers an I love them. And she likes
her
> chili to have a thick gravy.
>
> Here is what I have come up with so far.
>
> Chili H4 ****
> Servings: Fourteen (1 1/2 cups each for lunchs)
> 1 tbsp shortening
> 1 lb cubed stew meat
> 2 lb lean ground beef
> 5 cans kidney beans (drained)
> 1 1/2 onions, chopped
> 14.5 ounces chrushed tomatoes
> 1 (12 oz) tomatoe paste
> 2 - 5 fresh peppers (1 hobenaro 2 jalapino)
> 1 tbsp ground cumin
> 1 tbsp chili powder
> 1/2 tsp red peper
> 2 cans beer
Sorry, but when people put beer in their chili it tastes and smells
like puke to me. I have never understood this practice.
-L.
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| Faux_Pseudo |
_.-In rec.food.cooking, -L. wrote the following -._
> Sorry, but when people put beer in their chili it tastes and smells
> like puke to me. I have never understood this practice.
I don't mean to pry but I would probably seek medical help if you are
regularly consuming enough puke to alter the taste of other foods.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| ilaboo |
Faux_Pseudo wrote:
what the beer--actually the hops--you should not smell the beer as it
usually is slowlly simmered so the alcholoh and most of teh fragrancwe
is lost--what is left is atieing together of teh flavor--it is great
also in spagetti sauce (red)
hth
peter
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| zxcvbob |
Sheldon wrote:
> Faux_Pseudo wrote:
>
>>_.-In rec.food.cooking, DayDreamer wrote the following -._
>>
>>>My first attempt at chili! And a success, too.
>>
>>I have been working on a chili as well. I am on revision four at
>
> this
>
>>time. The challange has been finding the way to make it so that both
>>5824 and I like it. She likes ground beef I like chunks of beef.
>
> She
>
>>can't stand onions and bell peppers an I love them. And she likes
>
> her
>
>>chili to have a thick gravy.
>>
>>Here is what I have come up with so far.
>>
>>Chili H4 ****
>>Servings: Fourteen (1 1/2 cups each for lunchs)
>>1 tbsp shortening
>>1 lb cubed stew meat
>>2 lb lean ground beef
>>5 cans kidney beans (drained)
>>1 1/2 onions, chopped
>>14.5 ounces chrushed tomatoes
>>1 (12 oz) tomatoe paste
>>2 - 5 fresh peppers (1 hobenaro 2 jalapino)
>>1 tbsp ground cumin
>>1 tbsp chili powder
>>1/2 tsp red peper
>>2 cans beer
>>500 ml red wine
>
>
> You really can't call that chili, not with all those ingredients and
> just one measely spoonful chili powder... and what, no garlic... phoo!
>
> Sheldon
>
In my opinion, it's too much hot peppers and not flavorful peppers. All
the tomatoes, wine, beer, etc. is an attempt to compensate.
Fresh peppers are not a good substitute for dried peppers, and I don't
know why.
Bob
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| Faux_Pseudo |
_.-In rec.food.cooking, ilaboo wrote the following -._
> what the beer--actually the hops--you should not smell the beer as it
> usually is slowlly simmered so the alcholoh and most of teh fragrancwe
> is lost--what is left is atieing together of teh flavor--it is great
> also in spagetti sauce (red)
correct, you will not taste 'beer' but the beer will flavor the whole
thing. Which is also why I have wine in there.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Faux_Pseudo |
_.-In rec.food.cooking, zxcvbob wrote the following -._
> In my opinion, it's too much hot peppers and not flavorful peppers.
As mentioned I am limited on the peper side. As much as I would love
to throw in a belpeper and some other stuff I can't because the other
person who has to eat it won't/can't if they are in there.
Also I have an issue getting things like flavor based pepers here in
my part of virginia. I can get hot pepers which may or may not be hot
depending on where they came from and the time of year, but finding
cerano and other peppers is a pain.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Day Dreamer |
Wow, some really good sounding recipes were posted here - thank you to
everyone who replied. I`m anxious now to add stew meat into my chili
recipe, which I have not done before.
I`m pretty much a "follow the recipe to the letter" type of person, due
to not having alot of confidence to experiment! I need to get over that
- I think in the long run it will greatly improve my cooking skills. I`m
just so darned afraid of making a mistake and rendering a meal inedible.
Hmmm, that just gave me an idea for another thread......
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| Marcella Peek |
In article <AaA5e.289$H53.153@lakeread05>,
Faux_Pseudo <Faux.Pseudo@gmail.com> wrote:
> _.-In rec.food.cooking, ilaboo wrote the following -._
> > what the beer--actually the hops--you should not smell the beer as it
> > usually is slowlly simmered so the alcholoh and most of teh fragrancwe
> > is lost--what is left is atieing together of teh flavor--it is great
> > also in spagetti sauce (red)
>
> correct, you will not taste 'beer' but the beer will flavor the whole
> thing. Which is also why I have wine in there.
You know, I don't drink alcohol. I hate the taste of it. When my
husband makes his chili with beer in it, I can taste that hoppy, yucky
(to me) taste. He simmers it for hours so I don't think it's an issue
of it not cooking long enough. It's an issue of I don't like that taste
and I can taste it.
marcella
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| zxcvbob |
Faux_Pseudo wrote:
> _.-In rec.food.cooking, zxcvbob wrote the following -._
>
>>In my opinion, it's too much hot peppers and not flavorful peppers.
>
>
> As mentioned I am limited on the peper side. As much as I would love
> to throw in a belpeper and some other stuff I can't because the other
> person who has to eat it won't/can't if they are in there.
>
> Also I have an issue getting things like flavor based pepers here in
> my part of virginia. I can get hot pepers which may or may not be hot
> depending on where they came from and the time of year, but finding
> cerano and other peppers is a pain.
>
*Dried* peppers is what you want. Serrano and jalapenos are for eating
fresh. Check out the whole and ground dried peppers here:
<http://www.myspicer.com>
I haven't ordered from them yet because I haven't used up all the dried
peppers I bought locally a while back -- but I have used ground red
Chamayo peppers before and they make *wonderful* chili. Their heat is
rather unpredictable, so you usually have to adjust with a little
cayenne at the end.
Bob
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| Faux_Pseudo |
_.-In rec.food.cooking, Day Dreamer wrote the following -._
> I`m pretty much a "follow the recipe to the letter" type of person, due
> to not having alot of confidence to experiment! I need to get over that
For cooking in general and chili in particular you will need to get
over it. Chili started out as a "lets see what we have on hand" thing
so making it too fromalized just doesn't seem right to me. Always
allow for adjustments.
One thing I love is the three and four ingrediant cookbooks. Use what
you find in those for a base and docter it from there.
> - I think in the long run it will greatly improve my cooking skills. I`m
> just so darned afraid of making a mistake and rendering a meal inedible.
As Bill Cosby once said:
The difference between a cook and a doctor is that a cook has to eat
his mistakes.
I think I have only had one inedible meal in the last year. It was a
cheese, bread and broth dish. It turned out horible. But one in a
year isn't too bad.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Blair P. Houghton |
Faux_Pseudo <f0sud0@gmail.com> wrote:
>_.-In rec.food.cooking, Sheldon wrote the following -._
>>> 1 tbsp shortening
>>> 1 lb cubed stew meat
>>> 2 lb lean ground beef
>>> 5 cans kidney beans (drained)
>>> 1 1/2 onions, chopped
>>> 14.5 ounces chrushed tomatoes
>>> 1 (12 oz) tomatoe paste
>>> 2 - 5 fresh peppers (1 hobenaro 2 jalapino)
>>> 1 tbsp ground cumin
>>> 1 tbsp chili powder
>>> 1/2 tsp red peper
>>> 2 cans beer
>>> 500 ml red wine
>>
>> You really can't call that chili, not with all those ingredients and
>> just one measely spoonful chili powder... and what, no garlic... phoo!
>
>I have tried it both with and without garlic. Just didn't seem to
>need it so it got removed from the list as time went by.
It doesn't need beans or tomatoes either.
>As for the chili powder: one could add more but between the beer,
>wine, cumin and peppers you are just wasting it.
Unless you like flavor, but since there's tomatoes and beans
in there, I guess you're right.
--Blair
"Wait. It needs garlic."
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| Faux_Pseudo |
_.-In rec.food.cooking, Blair P Houghton wrote the following -._
> It doesn't need beans or tomatoes either.
If I want to make it cheap and have it last a week then it does.
People get hung up on the beans thing. Chili was made out of what
poor cowboys could scrounge up. I doubt any of them ever cared if
beans were there as long as they ha enough to fill them up.
Tomatoes add a good thickness to it. Help it get you through the
day. As mentioned I use this for lunches once a while. And the
serving size is only about 1 1/2 cups. So it has to stick for 5-6
hours till dinner. They also add the right amount of acid to it so
that it lasts in the fridge for a week.
--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson
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| Isaac Wingfield |
In article <H8H5e.411$H53.201@lakeread05>,
Faux_Pseudo <Faux.Pseudo@gmail.com> wrote:
> _.-In rec.food.cooking, Blair P Houghton wrote the following -._
> > It doesn't need beans or tomatoes either.
>
> If I want to make it cheap and have it last a week then it does.
> People get hung up on the beans thing. Chili was made out of what
> poor cowboys could scrounge up.
Yes, and while that *might* have included beans of some sort (but
certainly NOT kidney), it surely did not include tomatoes.
Isaac
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| BOB |
DayDreamer wrote:
> My first attempt at chili! And a success, too.
> I made this recently and it was great. A big hit with the BF, too.
> Calorie count is 197 cal and 5 grams fat for 8 oz, which is a nice
> size serving. I was given that cal count by the person who gave me
> the
> recipe, but I would imagine it could vary depending on how lean your
> ground beef is, no? I believe I used 90% lean ground sirloin for the
> meat. I followed the basic recipe (I didn`t do any of the stuff to
> make it extra spicier and I thought it was just about the perfect
> level of spicy-ness, but some may like it hotter). I served with a
> loaf of nice crusty Italian bread.
> I`d love to hear others in the group "tried and true" chili recipes,
> too.
Here's a post from the Late and Great, Cuchulain Libby.
I've tried this, as posted and with many variations. It's all good.
(PS, this recipe is included in the RFC cook book)
Here is one of my favorites.
MEAT SIDE
3 lbs stew meat
2 lbs ground pork
1 lg white onion, diced
garlic
3 T cumin, roasted, ground
3 T coriander, r, g
1 T allspice
2 T cayenne
1 T cocoa powder, unsweet
Mexican oregano (this is where I hate recs. I don't measure)
salt
pepper
olive oil as need to brown off meat
1 shot bourbon
2 lg cans toms (your choice of whole/chopped, etc)
2 lg cans kidneys
2 lg cans blacks
2 lg cans pintos (or navy/whites)
1 pkg frozen corn
CHILE SIDE
1/2 lb +/- New Mexico chiles
"" "" Ancho chiles
1/4 lb arboles
(again I never measured, enough chiles to quite fill a jelly roll pan,
like
mounded, even) or if they come in 4 oz. pkgs then say 2-3 of ea.
beer the gooder the better, but industrial swill works ok OR
beef broth Homemade pref. or from beef base or lastly canned.
METHOD
Brown meats and onion, in batches if necessary. Add spices/herbs and
garlic
and sauté through. In a low oven (250-300) roast chiles for about
10-15
minutes, your nose will tell when they're ready. Break up chiles into
a
saucepan add enough beer/broth to cover and simmer 20 minutes. The
only
thing I worry about is the stem, the seeds and the veins are where the
heat
is and you'll be straining the solids out anyway. Whirl in blender or
Cuisinart and strain through medium mesh reserving liquor if you
didn't use
it all in processor. Add sauce and any liquor to meat, add tomatoes
and
drained rinsed beans. I save 1/2 can kidneys and some bean juice to
whirl
and add later as thickener. At this point if you need to add a can of
water,
go ahead. Taste and adjust for s/p. At some point toss in bourbon. I
cook it
covered until the meat is almost tender and the flavors are coming
together
then add corn and cook covered until meat is done, uncover and finish
off to
your desired thickness, adding whirled kidneys, or if you have it, a
slurry
of masa and water (acts like cornstarch in Chinese food) if needed.
Now this
is HOT, but because you strained out the husks it's not cumulative. It
attains and stays at one level, which I find pleasant.
OPTIONS- TO HAVE ON HAND WHEN SERVING
Shredded cheddar
Chopped olives
Pico de Gallo
Lime wedges
Diced white onion
You guys in Ohio would add a starch here
LIKE MOST STEWS THIS IS MO BETTA NEXT DAY.
-Cuchulain
"Vegetables ain't food, vegetables are what food eats"
P.S My old friends called me Hogan and I would make one phone call
say
"Hogan's Famous", hang up and an hour later, my house would be full!
True
story.
--
-Cuchulain
ICQ 83719527
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| Bubbabob |
Isaac Wingfield <isw@witzend.com> wrote:
>> If I want to make it cheap and have it last a week then it does.
>> People get hung up on the beans thing. Chili was made out of what
>> poor cowboys could scrounge up.
>
It's a lot older than cowboys. Pueblo Indians in NM have been making it for
a millenium at least, maybe two. Venison and rabbit are the primary meats.
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| Day Dreamer |
From: Faux.Pseudo@gmail.com (Faux_Pseudo)
_.-In rec.food.cooking, Day Dreamer wrote the following -._
>=A0=A0I`m pretty much a "follow the recipe to the
> letter" type of person, due to not having alot
> of confidence to experiment! I need to get
> over that
>For cooking in general and chili in particular
> you will need to get over it. Chili started out
> as a "lets see what we have on hand" thing so
> making it too fromalized just doesn't seem
> right to me. Always allow for adjustments.
Well, I`m planning on adjusting my posted recipe a tad next time - I`m
going to add some stew meat, and BF has requested that I add alot more
celery, and I wouldn`t mind it a tad bit hotter, either.
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| Blair P. Houghton |
Faux_Pseudo <f0sud0@gmail.com> wrote:
>_.-In rec.food.cooking, Blair P Houghton wrote the following -._
>> It doesn't need beans or tomatoes either.
>
>If I want to make it cheap and have it last a week then it does.
>People get hung up on the beans thing. Chili was made out of what
>poor cowboys could scrounge up.
Cowboys wouldn't be scrounging up beans. They had plenty of
scrap meat and chile pods found along the trail, though.
>I doubt any of them ever cared if
>beans were there as long as they ha enough to fill them up.
>
>Tomatoes add a good thickness to it.
Tomatoes add 99% water to it and make it taste more like
spicy spaghetti sauce than chili.
Make real chili without onions or beans or tomatoes, then
when you serve it, serve it with chopped fresh onion and
fresh seeded tomato and freshly grated cheese, and freshly
cooked beans and a wedge of lime on the side.
You will learn the truth about chili.
>Help it get you through the
>day. As mentioned I use this for lunches once a while. And the
>serving size is only about 1 1/2 cups. So it has to stick for 5-6
>hours till dinner. They also add the right amount of acid to it so
>that it lasts in the fridge for a week.
Mine lasts in the fridge for a week because it's in the
fridge...
--Blair
"Epiphanies done dirt cheap."
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| Blair P. Houghton |
Bubbabob <rnorton@_remove_this_thuntek.net> wrote:
>Isaac Wingfield <isw@witzend.com> wrote:
>
>>> If I want to make it cheap and have it last a week then it does.
>>> People get hung up on the beans thing. Chili was made out of what
>>> poor cowboys could scrounge up.
>>
>
>It's a lot older than cowboys. Pueblo Indians in NM have been making it for
>a millenium at least, maybe two. Venison and rabbit are the primary meats.
We're gonna need a cite for that one.
--Blair
"New York City?!"
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| Damsel in dis Dress |
A little birdie told me that Blair P. Houghton <b@p.h> said:
>Make real chili without onions or beans or tomatoes, then
>when you serve it, serve it with chopped fresh onion and
>fresh seeded tomato and freshly grated cheese, and freshly
>cooked beans and a wedge of lime on the side.
I made real chili once. Seemed more like a filling for a burrito than
something you'd eat from a bowl. I guess it's what you grow up with.
I'm also weird about spaghetti. Once the pasta and sauce are mixed
together, it becomes leftovers.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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| Blair P. Houghton |
Damsel in dis Dress <damsel@mailblocks.com> wrote:
>A little birdie told me that Blair P. Houghton <b@p.h> said:
>
>>Make real chili without onions or beans or tomatoes, then
>>when you serve it, serve it with chopped fresh onion and
>>fresh seeded tomato and freshly grated cheese, and freshly
>>cooked beans and a wedge of lime on the side.
>
>I made real chili once. Seemed more like a filling for a burrito than
>something you'd eat from a bowl. I guess it's what you grow up with.
You don't eat it straight. Put all that stuff on top,
have bread or tortillas on the side, etc. And yes, it
makes an excellent burrito filling; then it's called
"Chile Colorado".
You just don't cook tomatoes and beans in it, because that
ruins it.
>I'm also weird about spaghetti. Once the pasta and sauce are mixed
>together, it becomes leftovers.
Hmm...I put the sauce in a frying pan, add the al-dente
spaghetti, and stir over medium heat until it's well
mixed and the pasta has absorbed some of the sauce and
the residual pasta water has thickened the rest.
--Blair
"Learned it from Alfredo."
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| Damsel in dis Dress |
A little birdie told me that Blair P. Houghton <b@p.h> said:
>Damsel in dis Dress <damsel@mailblocks.com> wrote:
>>A little birdie told me that Blair P. Houghton <b@p.h> said:
>>
>>>Make real chili without onions or beans or tomatoes, then
>>>when you serve it, serve it with chopped fresh onion and
>>>fresh seeded tomato and freshly grated cheese, and freshly
>>>cooked beans and a wedge of lime on the side.
>>
>>I made real chili once. Seemed more like a filling for a burrito than
>>something you'd eat from a bowl. I guess it's what you grow up with.
>
>You don't eat it straight. Put all that stuff on top,
>have bread or tortillas on the side, etc. And yes, it
>makes an excellent burrito filling; then it's called
>"Chile Colorado".
>
>You just don't cook tomatoes and beans in it, because that
>ruins it.
>
>>I'm also weird about spaghetti. Once the pasta and sauce are mixed
>>together, it becomes leftovers.
>
>Hmm...I put the sauce in a frying pan, add the al-dente
>spaghetti, and stir over medium heat until it's well
>mixed and the pasta has absorbed some of the sauce and
>the residual pasta water has thickened the rest.
>
> --Blair
> "Learned it from Alfredo."
You do to chili what I do to spaghetti, and vice versa. Personal
preference and all that jazz.
Carol
--
Coming at you live, from beautiful Lake Woebegon
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