Separate names with a comma.
Discussion in 'Chit-Chat' started by gorister, Aug 8, 2005.
I need a good chili recipe. Something with a little spice and thick.
With beans? Or Just meat (true chili)
Most definately meat...however I dont care if beans are present
I have made this with good results....not mine
2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and
add water to barely cover. Bring to a boil, remove from the heat, cover and let
stand for 15 minutes. Transfer the chiles and their soaking water to a blender
or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for
6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed
chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it
and the juices to the pot. Add enough stock or water to just cover the meat.
Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and
continue to simmer, uncovered, stirring occasionally, until the meat is very
tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim
any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.
Note: There's an easy way to remove excess fat from this or any dish, but
you have to make it ahead of time. Let the chili cool, then refrigerate it for
several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature.
1 lb browned and seasoned stew meat.
1 can pinto beans
1 can white beans
1 can black beans
1 can red beans
or one big jar of 7 bean mix
1 can tomato sauce
1 can stewed tomatos
random amounts of fresh Jalapeno peppers as other can stand. (Do NOT touch hootus after chopping Jalaps)
Carrol Shelby's mix prepared to directions
Cook all day in the slow cooker
Add more cumin, red pepper, black pepper, salt to taste near when you're ready to eat.
Serve with corn bread and beer.
Don't have any social events planned the next day.
Real chilli ain't got no beans in it.
This is outsanding. Chilli with an 'i"
Pressure Cooker Chili
Recipe courtesy Alton Brown, 2004
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 4 servings
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
My chili's got a metric butt load of beans in it.
So to speak.
Go to Wendy's
Drop 99 cents.
Ask for chili seasoning and crackers
No, actually I am looking for a good recipe myself. I think I am going to try Gumbys, as I like beans in my chili. But really, for 99 cents I'll take the wendys for lunch over a can or whatever. I like the wendy's even though it's no comparison to home made
I always ask for cheese and onions too.
then I dump it on a cheese and broccoli potato.
Yes, the potato is key !!
Anyone who goes to Alton, is a friend of mine.
I made pork and tomatillo chili this weekend. But it doesn't qualify as "thick," since the base is dark beer and orange juice. Good for something different though.
I dreamed up a basic chili recipie once. I called it "two-can Sam's" as it contained two cans of all major ingrediants. This also made it easy to remember the recipie when grocery shopping.
Two cans stewed tomatos in your choice of seasoning..
Two cans Black beans
Two cans Dark Kidney beans
Two cans Chili beans in Hot or mild, your choice
Two cans of green chili peppers (those small cans, you know?)
1 lb ground beef, browned and seasoned to your taste
1/3 cup BBQ sauce of your choice
Half a large onion chopped
1 Habenero minus seeds
Rinse the Kidney beans in a colander to drain off the syrup they come in, also rinse black beans in a similar manner. Pour tomatos into the pot with the juice. Also add the chili beans with their juice.
Put it all in a slow cooker and let it cook all day. MMMMMMMM good. Make it more or less spicy by changing the last ingrediant to your liking. DO NOT add water to the mix. As it cooks it'll release water from the tomatos and other items. Makes a THICK chili with just enough juice for the right amount of dipping.
The recepie makes a good amount. Enough for a large family, or enough for a large meal and then some left over to freeze for later. This recepie freezes well.
NorcalDoug and I met Alton last year in Palo Alto. He made a pretty good beef jerky in a non traditional Alton way. His turkey recipe is just awesome.
Hard to find, but Tabasco makes an awesome chili mix. Just the right spice to it and it wont kik-yo-arse. When we can find it, we buy about 6 bottles and just store it. Used to only find it in King Soopers in Denver, but now in Atlanta, in Krogers, I think.
I use his brine recipe for turkey for chicken, turkey and pork -- it totally kicks ass!
Seriously...who doesn't like Alton?
(you can't tell from the photo, but Alton's feet are about a foot off the ground -- Alvaro and I are holding him up)
And it also looks like you two just goosed him as well .....
Seriously though, Alton has lots of great cooking tips on his Good Eats show. Also quite good as host of Iron Chef America.
I'm so envious you guys met him! No one from the Food Network comes anywhere near AZ. And I bet with my luck, the first one to come by will be the Semi-Ho Maiden, Sandra Lee.
LOL! New tat for you?
Speaking of Sandra...how can someone own so many different curtains for a damned kitchen set...and clothes to match?
sound like Colorado Green Pork Chili? I'd like to see that recipe! Sounds great.
Oh, and Alton rules......