Posted on 06/27/2007 12:44:47 PM PDT by Lost Dutchman
having lived on the right coast for my entire life,
cubed meat is for stews and beans are for chilli :)
**Freeper Kitchen Ping**
Making chili for Mainers is like making Barbeque for Hoosiers.....they just don’t get it.
...cubed meat is for stews and beans are for chilli :)
Right Gabz - Under International Chili Society rules, beans are verboten in the cookin'. Served on the side at contests (I've won two major Cook-Off's).
It's easy to adapt your fav Chili reciepe to the crock-pot, Lost.
Just sautee the garlic, onion, bell pepper, etc, and quick brown the meat. Toss it in the crock-pot with your other seasonings.
Add broth, beer, or whatever to barely cover, put the lid on it and - voila! 6- 8 hours (YMMV) later it's Chili!!
I fancy it doesn't have the same flavor as that cooked in my cast-iron pot, and there's no opportunity to adjust the seasonings while it cooks, but if you're at the office it sure saves time!
Bon Apitite' (or somethin' like that)...
If you can't find False Alarm the other package gives instructions to make it taste bland, you know, like for old ladies.
Sorry, I didn’t see your post.... gotta love Wick Fowlers!
ping
Agree - I grind the meat for mine after cooking it so even the meat is in small pieces
When done cooking, add a handfull of dried chiltepins and stir in gently as to not break them open.
Love the sign in the Texas joint that served real Texas chili:
“We don’t hold with tomatoes.”
I don’t know how to make anything ‘mild’
I would just tell the objectors to toughen up.
*Not real chili of course. Pronounced shee-LAY.
Don’t forget to add a teaspoon of cinnamon to the pot, and plenty of Chipotle chile powder. Who knows? They just might like it spicy.
i don’t follow the rules in the kitchen.
i rarely even use recipes. ;)
You’ll be alright, just remember a few simple things,
NO “chili powder”, NO “hamburger”, No “Red” beans.
Use fresh ground Cumin seed, a touch of Masa flour, real
honest BEEF roast cut up fine if that’s how you like it,
PINTO beans if at all. Simmer slowly, don’t burn the pot keep it moist, pay attention.
I like Celentro in mine and only use jalapenos for flavor,
(Remember to remove the seeds FIRST!) Do this very carefully.
Top with cheese and Pico d’ gaio.
MMMMMMmmmmmm.
For some reason we always serve toasted cheeze sandwiches with this, grilled in a frying pan.
No calories......yeah sure.
If it comes out too hot, always eat ice cream afterwards,
so the next day you can say, “C’on ICE CREAM!”.
Nor I, but at an ICS-Sanctioned Cook-Off ya'd best....
SUPPOSEDLY THIS IS WALT DISNEY’S FAVORITE HOMEMADE CHILI RECIPE
NIGHT BEFORE Wash and sort 2 lb dry pink (pinto) beans, soak overnight in cold water.
NEXT DAY Drain beans; add water to cover plus 2” over beans. Add 2 sliced onions/ Cover/simmer tender 2 hours.
As they cook, lightly brown, and stir 1/4 cup vegetable oil, 2 diced garlic cloves, cup chp celery, 2 lb coarse-ground lean beef
Add tea each chili powder, paprika, dried thyme.
Break up 28 oz can solid-pack tomatoes w/ spoon and mix w/ meat mixture.
Cover, simmer an hour. Combine cooked beans w/ meat, stirring gently. Salt, if needed. Simmer 30 min.
These are nice additions-—add as much as you want to temper the heat: 1/8 tea each coriander, turmeric, chile seeds, fennel, cloves, cinnamon, ginger, small yellow Mexican chile pepper.
I like to serve this with several toppings: shredded Cheddar, lime sour cream (add grated lime zest to carton sour cream), crushed taco chips, chopped black olives, grilled onions, pickled jalapeno slices.
LOL! You’ve had some great responses here! I’ll add an EASY one that can be as mild/spicy as you like. The good folks from Texas would call it bean soup but it is my favorite recipe.
Brown some ground beef with a chopped onion and one chopped green pepper (2-4 pounds beef depending on how much you need) and drain. Add a giant can of diced tomatoes or 4 smaller ones. Add to this one can each, chili hot beans, red beans, black beans, white beans and kidney beans (all drained and rinsed except the chili hot beans). To this you add as much chili powder as you like. I throw in a couple of beef bouillon cubes, some nutmeg, a little cumin and whatever else looks good on the spice rack. (Use fresh tomatoes if you are blessed with a garden!)
This is a thick chili. The tomatoes will cook down and add liquid to the mix. You can always add a little beer if that appeals to your family.
Chili is so flexible. You could probably combine ideas from all the recipes you’ve received and come up with a fabulous meal. Cook this in a crock or on the stove and transfer to a crock. I like chili better the day after I’ve cooked it. It really allows the flavors to meld. It might be easier for you to prepare it ahead of time.
Good luck and have fun! I think I’ll make a pot next week even though it’s better in October. :o)
CROCK POT CHILI 1) In a heavy pan, add olive oil, and ground beef and simmer until brown. Drain.
- 2 (16 oz.) cans red kidney beans, drained
- 2 (16 oz.) cans pinto beans, drained
- 2 (14 1/2 oz.) cans tomatoes, cut up
- 1 tbsp. pure olive oil
- 2 lb. coarsely ground chuck, browned & drained
- 2 med. onions, chopped
- 1 med. green pepper, chopped
- 2 garlic cloves, crushed
- 1 tbsp. oregano
- 3 tbsp. chili powder
- 1 tsp. black pepper
- 1 tsp. cumin
- Salt and pepper to taste
2) Place all of the ingredients into a 5 quart crock pot in the order listed above. Stir and blend, until all ingredients are well mixed. Cover.
Cook on low for 10 to 12 hours (or high for 5 to 6 hours).
the only critics i aim to please are under this roof ;)
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