The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: MikeBjerum on March 16, 2014, 02:00:24 PM
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(http://i42.photobucket.com/albums/e330/m58/DutchOven_zps91009004.jpg)
Chilli
8 quart kettle - Make a lot, because like all soups and stews it is better with age - Bring on the left overs!
3 lbs meat of your choice: Beef, lamb, mutton, pork, venison, bear ... it doesn't matter except I can't see fish (go jambalaya, gumbo or a boil if you want fins) and real men don't dump bird in this pot.
Adobo Seasoning (Mexican version of Lawrys)
Black pepper
Kosher salt
Chilli powder
1 large yellow onion
3 ribs celery
5 cloves garlic
2 28oz cans or 2 qts diced or crushed tomatoes
1 qt homemade chicken stock
1 qt water (better to start with it thin and cook down to thickness than to start lean and burn)
2 15oz cans of kidney beans
Brown meat, season with Adobo, black pepper and salt, add celery and onions. Heat until onions are translucent.
Add tomatoes, chilli powder, chicken stock and water.
Bring to boil and simmer two hours minimum (I like to start early in the day, and after half an hour of boil I put in the oven at 225 f for several hours).
Remove from oven, bring back to boil and add beans. Boil for 15 - 30 minutes.
Note:
Seasonings are all done to taste. For Audrey I need to refrain from too much, so I use 2 T of chilli powder (I tell her 1T, but she can handle 2 if she doesn't know - 3 T and I'm in trouble).
Beans can be omitted and replaced with meat, but I use this to maximize the grocery dollar.
I prefer dried beans and soaking them prior to use, but most people quit listening to me when I start a recipe with "The night before put beans in boiling water and set aside to soak overnight."
My preferred additions when the kettle is for myself and those who enjoy it my way include the following:
3 large jalapeno peppers diced
6 small jalapeno peppers whole
1 green bell pepper diced
1 red bell pepper diced
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Works for me, M58....
I like mine but I'm always up for a new stew...
T ;)
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simplified chili... medium onion diced sautee in oil, add 1 can tomato sauce, one can RoTel tomatoes and chilies (your choice of heat), one can drained and rinsed caliente style pinto beans.... add 1# ground chuck (do not brown), and let simmer till you get the correct consistency as it is a little thin
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It all sounds good. Sounds like something I need to try when I retire and have the time.
For now I use Tabasco Chili starter.
I'm partial to a tomato base. I've been heavy on tomatoes for the lycopene in them for a couple of decades now...which I liked them before using them for medicinal purposes. I'll need to whup up a recipe some day....
It is getting close to that chili time of the year.
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It is getting close to that chili time of the year.
Shoot, I like it any time of the year.
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Any time of year. Any time of day. I wouldn't mind having chili and a couple of fried eggs for breakfast. Topped with shredded cheese.
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When to the local taco joint today and ordered a tasty burrito. Not a Taco Bell! Talking to the chef/owner about spicing it up a bit.
He asked if I cooked and came back with a mixed bag of fresh peppers of a few varieties, some I recognized, some I gotta look up.
Either way, that’s a first! I told him I’d cook up a batch of my chili and bring him a bowl...
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Identify please!
Jalapeño and habanero I know...(https://uploads.tapatalk-cdn.com/20180930/ac18e1e10a26ea16d300a58214cc618c.jpg)
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Eat one of those little red *******s and tell us how hot it is. I don't know what it's called but little ones like that are usually very hot. Like bird peppers and Thai peppers. Or it could be something milder like Tabasco. The red one on the bottom could be cayenne but maybe not. I suspect everything is hotter than the jalapenos. The one to the right of the habanero in the middle looks like an aji amarillo. The pepper to the left of those two could be another habanero. There's so much variation in color and shape possible that I couldn't say for sure that any of them are what they look like. Even the two jalapenos could actually be something else.
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They are all in my chili today except the habanero.
The lil red ones were medium hot, the yellow were a tad spicier, the funny red one one was hot but sweetly tasty raw.
Anyway, one fine batch of chili was made, shared and consumed!
Great flavor, sneaky heat!
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I almost said to toss them all in your chili. It doesn't matter what they are.
P.S. I ate some raw jalapenos all by themselves before. Sometimes the tip of them tastes like a green bell pepper, but once you bite into the placenta, where the seeds are, they get hot.
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Chilies vary greatly in heat units. One jalapeno will be hot and another will be mild. Both the same variety.
I like to use minced chilies in my pots. I can reduce the amount of other spices I use and create the spicy heat slowly as you eat. No sense blowing out the palate too soon in the meal. I still used good quality chili powder (several types), cayenne, cumin, onion and garlic powder, just less of it..
I also like some paprika (Hungarian) in there for color and flavor. Tasting as I go, I'll adjust for spice, salt, maybe add some molasses if it's too tomato'ee, always use dark chocolate and beer reduction...
I've written it down before but every batch is unique...this one I used cubed chuck tender fork roast. Kept the porky pig out cuz I brought a bowl for a guy at work who can't or won't eat pork!
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You all might want to consider adding Ancho Chili Peppers or powder to your list of ingredients.
This pepper does not add much heat, but it adds much flavor.
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You all might want to consider adding Ancho Chili Peppers or powder to your list of ingredients.
This pepper does not add much heat, but it adds much flavor.
Already done....hard to find the chilis but I always have the powder in the pantry.
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Way back when I was still married my wife and I made a big pot of chili. I was lucky enough to find some dried chilies at a Meijer store I drove by most work days. Meijer is mostly in Michigan and surrounding states, and they have a grocery store and department store rolled into one. One stop shopping as they say. They have some things other local stores don't.
I can't remember all of the peppers I bought but I'm almost certain Anaheim, which is very mild, was one of them. I think I had Ancho and possibly Guahillo too. You can never go wrong with Chipotle, and a Serrano or two will up the heat a bit. I think we had 4 or 5 different kinds of dried chili peppers and used at least one of each. It was good anyway, whatever combination it was. My ex's great aunt or grandmother used to make chilli with seven different kinds of peppers and no tomatoes. I never had it but it sounded good. I don't think there were any dried peppers in it.
You're supposed to soak dried peppers to soften them up, then cut them in half and get rid of the seeds. If you don't mind seeds you can throw them in the pot whole, and if you simmer your chilli long enough they'll soften up. But the seeds are hard, and you get more flavor if you chop up the peppers. That's really the best way to go. If you use mild and medium peppers you can get great flavor without too much heat. That's the way I like it.