it's chili time!
Stephanie:0)
love to hear tried and true recipes for a nice hearty chili. I made one
last week, but it was lacking something. Any recipes to share?
Thanks!!
--
Stephanie:0)
K3
try: http://home.maine.rr.com/k3/chili.htm
--------------------------------------------------------------------------
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"The Mind, once stretched by an empowering idea,
can never fully shrink back to it's original dimensions."
---------------------------------------------------------------------------
"Stephanie:0)" <a...@a.com> wrote in message
news:Ss_H5.28159$76.6...@news1.rdc1.ab.home.com...
Miche
<a...@a.com> wrote:
> It's cool outside, so that means it's time to make a big pot of chili. I'd
> love to hear tried and true recipes for a nice hearty chili. I made one
> last week, but it was lacking something. Any recipes to share?
Sure, I've got a pot of black bean chilli going right now. Here's the
recipe (warning, it's long-winded but worth every second).
BLACK BEAN CHILI from "Entertaining Light" by Martha Rose Shulman (Serves 6)
1 pound dried black beans, picked over
3 Tablespoons sunflower, safflower, peanut or corn oil [I use less and it's OK]
2 large or 3 medium onions, chopped
6 large garlic cloves or more to taste, minced or put through a press
6 cups water, approximately
1 bay leaf
4 teaspoons cumin seeds or ground cumin
2 Tablespoons ground dried chilies (pref. a combination of ancho, pasilla
and piquin) or chili powder
2 teaspoons dried oregano
1 green bell pepper, diced
1 ounce (about 6) sun-dried tomatoes, chopped
1 28-ounce (800g) can tomatoes, seeded and chopped, with juice [heck,
leave the seeds in]
2 teaspoons salt or more to taste
1/2 teaspoon sugar
freshly ground pepper to taste
1 Tablespoon cider vinegar
1/4 cup chopped cilantro (coriander leaves)
6 heaped Tablespoons fromage blanc (optionsl)
1/4 pound goat's cheese, not too salty [essential!]
Soak the beans for at least 6 hours or overnight, using bottled water if
your tap water is very hard. Drain.
Heat 1 Tablespoon of the oil over medium heat in a large stock pot and
saute one of the chopped onions with two of the garlic cloves until the
onion begins to soften. Add the beans, about 6 cups of water, or enough
to cover the beans by an inch or two, and the bay leaf. Bring to a boil.
Reduce the heat, cover, and simmer for 1 hour.
Meanwhile, toast the cumin seeds in a dry heavy skillet until they begin
to colour. (If you're using ground cumin, heat until it just begins to
smell fragrant and remove from the heat.) Shake the pan or stir the seeds
constantly or they'll burn. Remove from the heat and add the paprika and
cayenne. Stir together for about 30 seconds in the hot pan, then transfer
to a bowl. Grind the spices together in an electric spice mill. [If you
don't have one, use a mortar and pestle or just mix them well.] Add the
ground chilies or chili powder and oregano.
In a second large casserole or a bean pot, heat the remaining oil and
saute the remaining onion over medium-low heat until it softens. Add half
the remaining garlic and the green pepper and continue to saute for five
minutes or so. Add the spices and chopped sun-dried tomatoes and continue
sauteing, stirring constantly, for about 3 to 5 minutes, scraping the
bottom of the casserole carefully so that the spices don't burn. If they
cake on the bottom of the pan, add a little water. Add the tomatoes and
their juice, about 1/2 teaspoon salt, and the sugar and bring to a
simmer. Cover and simmer over low heat for 30 minutes, stirring often.
By this time the beans should have been cooking for about an hour. Add
them with their liquid to the tomatoes and spices. Add the remaining
garlic. If the beans aren't thoroughly covered with water, add a little
more so that they are covered by at least an inch. Stir everything
together and continue simmering, covered, for an hour or two, until the
beans are thoroughly tender and the broth is thick and fragrant. Add salt
and freshly ground pepper to taste and simmer for another 15 minutes. If
you want a thicker chili, place the casserole on a flame tamer and
continue to simmer, uncovered or partially covered, stirring from time to
time, for another hour or so, even up to three hours. Stir in the vinegar
and check the seasonings. You may want to add more chili, garlic, salt or
a bit more vinegar. Stir in the 1/4 cup cilantro just before serving.
To serve, ladle a generous portion into each of 6 wide, flat bowls and top
with a tablespoon of fromage blanc if you're using it. Crumble in the
goat cheese. Garnish with a few leaves of cilantro. Serve at once and
have your guests stir the goat cheese around so that it melts into the
chili.
Nutritional information (per portion, whole recipe serves 6)
519 calories, 27g protein, 15g fat, 75g carbohydrates, 1163mg sodium, 18mg
cholesterol
Enjoy!
Miche
Stephanie:0)
Would it work?
--
Stephanie:0)
"K3" <k...@maine.rr.com> wrote in message
news:Ty_H5.2195$z96....@newsr1.maine.rr.com...
> Hi Stephanie,
>
> try: http://home.maine.rr.com/k3/chili.htm
>
> --------------------------------------------------------------------------
> Kendall F. Stratton III
> Fort Fairfield, Maine USA
> k...@maine.rr.com
> http://home.maine.rr.com/k3
>
> "The Mind, once stretched by an empowering idea,
> can never fully shrink back to it's original dimensions."
> --------------------------------------------------------------------------
-
>
> "Stephanie:0)" <a...@a.com> wrote in message
> news:Ss_H5.28159$76.6...@news1.rdc1.ab.home.com...
> > It's cool outside, so that means it's time to make a big pot of chili.
> I'd
> > love to hear tried and true recipes for a nice hearty chili. I made one
> > last week, but it was lacking something. Any recipes to share?
> >
> > Thanks!!
> >
> > --
> > Stephanie:0)
> >
> >
> >
>
>
Stephanie:0)
--
Stephanie:0)
168/137/135 31 pounds gone!
"Okay scale...you don't like me and I don't like you, but I've been really
good, so you better treat me right!" --Homer Simpson
"Miche" <mi...@technologist.com> wrote in message
news:miche-21100...@dialup104.albatross.co.nz...
K3
--
---------------------------------------------------------------------------
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"The Mind, once stretched by an empowering idea,
can never fully shrink back to it's original dimensions."
---------------------------------------------------------------------------
"Stephanie:0)" <a...@a.com> wrote in message
news:d1kI5.30651$76.6...@news1.rdc1.ab.home.com...
> Mmm..looks good. Have you ever tried this with ground beef (hubby
insists)?
> Would it work?
>
> --
> Stephanie:0)
> "K3" <k...@maine.rr.com> wrote in message
> news:Ty_H5.2195$z96....@newsr1.maine.rr.com...
> > Hi Stephanie,
> >
> > try: http://home.maine.rr.com/k3/chili.htm
> >
>
> --------------------------------------------------------------------------
> > Kendall F. Stratton III
> > Fort Fairfield, Maine USA
> > k...@maine.rr.com
> > http://home.maine.rr.com/k3
> >
> > "The Mind, once stretched by an empowering idea,
> > can never fully shrink back to it's original dimensions."
>
> --------------------------------------------------------------------------
> -
> >
> > "Stephanie:0)" <a...@a.com> wrote in message
> > news:Ss_H5.28159$76.6...@news1.rdc1.ab.home.com...
> > > It's cool outside, so that means it's time to make a big pot of chili.
> > I'd
> > > love to hear tried and true recipes for a nice hearty chili. I made
one
> > > last week, but it was lacking something. Any recipes to share?
> > >
> > > Thanks!!
> > >
> > > --
> > > Stephanie:0)
> > >
> > >
> > >
> >
> >
>
>
Cuchulain Libby
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. - Belly, my deer/hog chili tomorrow will be authentic, not even onions.
P.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
Miche
<a...@a.com> wrote:
> Oh yummm...I'm salivating reading the recipe! Thanks!
You're welcome. :) For the record it turned out really well. Served it
with French bread, a nice crisp lager and an unfortunately forgettable
pinot noir. Home made vanilla ice cream for dessert.
Miche
Big Dog
>It's cool outside, so that means it's time to make a big pot of chili. I'd
>love to hear tried and true recipes for a nice hearty chili. I made one
>last week, but it was lacking something. Any recipes to share?
>
>Thanks!!
Time for me to unlurk and post something; my chili recipe of which I
am very proud. My housemates like this time of year as now is when I
break out the chili pot and start firing off batches. A warning: this
chili isn't for the experts down in Terlingua, Texas but everybody
else who eats it seems to think it's the best. Enjoy, and let me know
how it turns out.
--Big Dog (email addy munged to annoy the spambots. Try bigdog_696 @
yahoo dot com)
* Exported from MasterCook *
Armadillo Armpit Chili
Recipe By :Big Dog
Serving Size : 0 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 medium yellow onion -- chopped
1 clove garlic -- minced or pressed
2 15 oz cans kidney beans
3 cups tomato juice
1/4 cup chili powder
3/4 teaspoon cayenne pepper -- optional
1/2 cup flour, all-purpose -- or more if needed
salt -- to taste
Brown the ground beef in a large, heavy pot. Drain.
Add the chopped onions, garlic, kidney beans, tomato juice, chili
powder and cayenne pepper and heat to a simmer.
Add the flour (I use all-purpose but anything that will thicken will
do) and stir it in well.
Simmer for at least 30 minutes.
Grab a plate and growl!
Description:
"Chili!"
Yield:
"2 1/2 quarts"
Ratings : Difficulty 2 Popularity 9
- - - - - - - - - - - - - - - - -
- -
Per serving: 6144 Calories (kcal); 255g Total Fat; (36% calories from
fat); 369g Protein; 617g Carbohydrate; 772mg Cholesterol; 3773mg
Sodium
Food Exchanges: 38 1/2 Grain(Starch); 35 1/2 Lean Meat; 7 Vegetable; 0
Fruit; 37 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : This is very good with melted cheese or sour cream on
top. Also good with corn bread.
NOTES : A very good, very easy chili.
This freezes well. Like most chilis, its also good if aged for
a day or two.
For cryin' out loud, even though this is a lazy, yankee boy
chili, pay it the respect of making it in a good pot. I cook
mine in an old cast iron dutch oven.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Stephen Russell
drippings and make the flour act a roux where I really go for a deep color.
That is a beer and a half or a two beer roux for you beer drinkers. Slow
stirring over times makes this the best.
Add the Onions, Garlic, Peppers for taste / heat after the first beer. They
will cook down just fine for dish. Add the wet ingredients and reduce to
taste.
__Stephen
"Big Dog" <Big...@thepound.com> wrote in message
news:g608vsoci4o59ma4t...@4ax.com...
John D
Try a full packer cut brisket - smoked at 220 - 250 for 18 to 20 hours over
oak logs.
Cut this up into 1/2 inch cubes.
Take the fatty point of the brisket, and Q it for another 4 hours, then chop
really fine. continue with your recipe - the smoked brisket makes a huge
difference. (ohhhhh so goooood)
John D
Only done it once, but will never go back to raw meat in chilli again.
Jonathan Mohn
flavor. I had that I invented that...I've never seen a chili recipe that uses
one.
I also use 6 to 8 fresh chiles in my chili. I roast them at 450 until they turn
black (and sometimes burst), and then, leaving the skins on, I puree them in the
blender and add them to the chili pot.
-Jonathan
Stephen Russell wrote:
> I add the flour to a similar version after I drain the meat. I retain the
> drippings and make the flour act a roux where I really go for a deep color.
> That is a beer and a half or a two beer roux for you beer drinkers. Slow
> stirring over times makes this the best.
>
> Add the Onions, Garlic, Peppers for taste / heat after the first beer. They
> will cook down just fine for dish. Add the wet ingredients and reduce to
> taste.
>
> __Stephen
>
TwinkleToes
child, or leftovers):
1/2 pound ground beef (I use 90% lean)
1 15oz can Chili Beans (I personally like the Brooks brand)
1 15oz can diced tomatoes (or tomato sauce, or diced fresh tomatoes)
1 green pepper, diced (or combo of green, red, yellow peppers to taste)
1 small yellow onion, diced
chili powder
red pepper flakes
habaneros or hot sauce if desired (I've been using a few dashes of "Ass
Kickin" brand...pretty good stuff)
cheddar/"mexican blend" shredded cheese if desired
tortilla chips, crackers, etc if desired
In a medium frying pan carmelize onions and peppers (including the hot
ones if you're using them). Add ground beef and brown (don't add
oil...even 90% lean beef doesn't need it). Drain. Add can of chili
beans and tomatoes, chili powder to taste (I don't measure, but be a
bit generous). Stir. If your frying pan isn't big enough, transfer it
to a bigger pot, otherwise don't dirty another pan. Add a few shakes
of red pepper and/or hot sauce--careful since the chili gets hotter as
it simmers. Cover and simmer for 10 minutes or so, stirring
occaisionally, until hot. If the chili isn't spicy enough at first,
add seasonings a bit at a time, and allow it to simmer before tasting--
mine gets hotter the longer it sits!
Serve with shredded cheese and tortilla chips on top.
My chili is always perfectly thick and chunky without any flour or
other thickeners (the chili powder, tomato, and beef do all the work).
I haven't figured out the exact nutrition info, but there's little
added fat (except for cheese and chips on top), and the beans tend to
have a good amount of fiber.
Sent via Deja.com http://www.deja.com/
Before you buy.
Stephen Russell
onion phase.
__Stephen
"Jonathan Mohn" <rxi...@concentric.net> wrote in message
news:39F5AC4F...@concentric.net...
Rhonda Kirschmann
At http://www.ffts.com/recipes.htm they have a mealmaster cookbook that has 47
chili recipes.
Rhonda.
"Stephanie:0)" wrote:
> It's cool outside, so that means it's time to make a big pot of chili. I'd
> love to hear tried and true recipes for a nice hearty chili. I made one
> last week, but it was lacking something. Any recipes to share?
>
> Thanks!!
>
> --
> Stephanie:0)