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So I was never a big fan of chili and lately I have fallen in love with the stuff. There are soooo many recipes for chili out there that I am not sure which to try. Does anyone have a tried and true recipe that they love. I have noticed different types i.e., stovetop (quickly) and crockpot (which I do have) so I will take one or both if you have.
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Chili is like stir fry. ....you make it based on what you have in the fridge and the combination you think will taste good at that particular moment. I make mine from scratch, and its a little different each time. Sometimes I cheat and use El Paso packets as the base, then go nuts with the onion, peppers, tomatoes etc. Let it simmer for hours.For better or worse, the change on Nostrand is going to make the change on Franklin look minor.
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(I don't use measurements with chili) Throw some spicy italian sausage into a large saucepan and when that's close to ready, saute some ground beef too. remove from pot when done and discard grease, leaving just enough to coat bottom. Add (diced) onions, green pepper, and one or two jalepenos. saute. Add canned or fresh diced tomatoes (I prefer using my hands to shred the peeled whole tomatoes, more rustic) Add kidney beans (with can liquid if from can) and enough tomato paste to thicken just under desired level. Let simmer for... the longer the better. It's all about the CUMIN. Season before simmering but only with cumin and chili powder (underseaon with the chili powder initially because it will add too much heat after simmering) Add salt & pepper to taste when done.
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YupFor better or worse, the change on Nostrand is going to make the change on Franklin look minor.
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Thanks - I haven't seen many with sausage that sounds good! Guess you know what I'll be cooking tomorrow
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Subject: Re: chili recipes
stacey » So I was never a big fan of chili and lately I have fallen in love with the stuff. There are soooo many recipes for chili out there that I am not sure which to try. Does anyone have a tried and true recipe that they love. I have noticed different types i.e., stovetop (quickly) and crockpot (which I do have) so I will take one or both if you have.
I haven't tried this one but it sounds good: Patio Daddio Chili #127 2 1/2 lbs Ground beef (15% fat) 3 stalks Celery, chopped medium (about 1 1/2 cups) 2 med Yellow onions, chopped medium (about 2 1/2 cups) 7 cups Water 1 can (28 oz) Crushed tomatoes (splurge and get the expensive stuff) 1 can (15oz) Pinto beans, drained and rinsed 1 can (15oz) Black beans, drained and rinsed 1 can (15oz) Dark red kidney beans, drained and rinsed 1 can (15oz) Blackeye peas, drained and rinsed 2 cans (10oz) Diced tomatoes with green chiles 2 cans (6 oz) Tomato paste 1/2 c Ketchup (Heinz, of course) 3 Tbs New Mexico chile powder (regular chili powder will work) 3 Tbs Sugar 2 Tbs Ground cumin (not two years old, please) 2 Tbs Garlic salt 2 Tbs Kosher salt 2 tsp Instant coffee (or 1/4 cup very, very strongly brewed) Brown the ground beef in a large heavy pot over medium-high heat. Do not drain. Add the celery and onion and cook until just the onion is translucent. Add all of the dry ingredients and mix well. Add all of the remaining ingredients and bring to a simmer. Cover and let cook at a low simmer 1-2 hours, stirring occasionally. Serve with cornbread and enjoy. -
Serve on the side: Pig Candy! Ingredients 1 lb Thick-cut peppered bacon 1/2 cup Dark brown sugar (more as needed) 1/4 cup Pure maple syrup 1/4 tsp Cayenne Method Preheat your oven to 375*. Mix the syrup and cayenne well in a small bowl and set aside. Coat both sides of each bacon slice generously with brown sugar. Arrange the bacon on a wire rack inside a sheet pan. Bake in the center position until the sugar is starting to caramelize and the bacon just starts to crisp around the edges. This should take about 15 minutes, depending on the thickness of your bacon. Brush each slice with the syrup and bake another five minutes. Flip the bacon over and brush the other side with the syrup. Bake until the bacon reaches your desired doneness. Remove from the oven and let sit five minutes.
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This is the best recipe: http://www.doorsixteen.com/2009/10/11/repost-vegetarian-chili/
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The measurements are approx, use your judgement (I do) 28 oz can of chopped or crushed tomatoes 2 cans of beans (1 pinto, 1 black) 1 medium yellow onion 2 bell peppers (diced fresh) 1 poblano pepper (roasted in foil then diced) 1 jalepeno pepper (roasted in foil then diced) 1/4 tsp of cumin 1/2 tsp of crushed dry oregano fresh parsley 1 or 2 bay leaves 1/4 tsp of cayenne pepper 1/2 tsp of chipotle powder (or other chili powder--I like the smokey flavor of chopotle) 1/2 tsp worcestershire 1 or 2 cloves of garlic (minced) 1 lb ground beef 1/2 lb of cubed pork shoulder (or loin) salt and pepper Put the Jalepeno and poblano peppers in foil (coat them in olive oil) and roast at about 350 for about 15 minutes. After they are done (they should be soft), dice and set aside. Use canola veggie oil to coat your cooking pot. Saute bell pepper for about 3 or 4 minutes. Add diced onions and saute for a few more minutes. Add the garlic and cumin, and continue to saute for about 2 or 3 more minutes. Add roasted peppers. Finally, after the veggies are softened, add meat and saute for 6 to 10 minutes, until it is fully cooked. Add tomatoes. Add cayenne, chipoltle, oregano, parsley, bay leaf, worcestershire and let it cook for a few minutes to 10 minutes. Add beans, salt and pepper. Let simmer for at least 30 more minutes (the meat will continue to add flavor). For added flavor, you can buy an additional fresh bell pepper and liquify and add to the broth (when you add the tomatoes).
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I substitute thinly sliced and diced chuck steak for ground beef, discarding the obvious fat. This will improve any recipe dramatically.
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This is always a hit (damn quotes aren't working...)
Also, favorite chili recipe, from Bride and Groom, First and Forever Cookbook (yeah, wedding present - lots of good recipes) -
1 TBSP grease or oil
Heat in large heavy stockpot
2 Medium yellow onions chopped
3 TBSPS Chopped garlicCook in oil until tender
3 TBSPS Chili powder
2 TBSPS Paprika
1 TBSP Cumin
2 TSPS Dried OreganoDump all this into the onions and garlic and mix it up (note:
you might want to prepare the meat first to dump in quickly
once this is all mixed up, or it might burn.)1 LB Ground beef chuck, crumbled
1 LB Italian sausage, removed from casing, crumbled
1 TSP Kosher saltAdd to mix, increase heat to medium high, cook the meat, stirring frequently (8-10 mins)
2 28 Oz Cans crushed tomatoes
1 15 Oz Can kidney beans, rinsed and drained
1 15 Oz can bbq baked beans (I like one can of black beans, one can of red, instead)
1 TSP Kosher salt
1 TBSP Minced canned chipotle chilies in adobo sauceThrow it all in, stir it all up and reduce heat to low, cover and simmer for at least an hour.
...not that there's anything wrong with that.
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