02-19-2002, 05:17 PM
My Chili Recipe.
You will need,
2 oz of unsalted butter
2 tablespoons of vegetable oil
1.5 lbs of London broil/steak - cut into 2 inch by 1/2 inch wide strips
1.5 lbs of ground beef
2 large onions - chopped
3 large fresh cloves of garlic - chopped
2 large fresh tomatoes - chopped
1 28oz tin plum tomatoes, either chopped/dice or whole
4 7oz tins of diced roasted chili peppers
1/4 cup of a zesty commercial chili powder - I swear by a product call Grandmas..
teaspoon of ground cumin powder
teaspoon of cayenne powder (or to taste)
packed teaspoon of brown sugar
bay leaf
3 tablespoons of Worcester sauce
approx 1.5 cups of either homemade beef stock, or low sodium tinned
------>
This part is up to you. The difference will be when you add the beans so that they cook thoroughly. The boiling of the dried bean ensures that all toxins are destroyed.
*Either 1lb of dried kidney/red beans, sorted, rinsed and washed, then placed in a saucepan, brought to the boil, boiled for 2 minutes and allowed to stand for about an hour - I do not soak beans overnight.
OR
2 14oz tins of low sodium kidney/red beans, drained, liquid reserved (you may need it)
------>
Salt and freshly ground pepper to taste
Steamed rice or cornbread and grated cheese for serving
The creation process.
1. Heat the oil and butter in a heavy bottom casserole or cast iron dutch over over medium/high heat.
2. Brown the sliced beef (you may have to do this in batches) and set aside in a stainless steel bowl
3. To the casserole, add the ground beef, breaking up with a fork, brown, then remove to
the bowl with the sliced browned beef.
4. To the casserole, add the onions and cook until lightly browned at the edges (scraping to bring up any brown bits on the bottom - do not burn - then add the garlic and cook for about a minute).
6. Return the "beefs" to the pan (with all the collected juices), stir to mix.
7. Lower the heat to medium and add all the spices, stir and cook gently for about 5 minutes.
8. Add the tomatoes, tinned tomatoes, chilies and stir to incorporate.
9. Add the stock, Worcester sauce, stir and scrape anything stuck to the bottom of the casserole and bring to the boil.
10. Reduce heat and simmer uncovered for 15/20 minutes.
---->
11. If you're using the reconstituted kidney beans, add them now. If not, read 12
---->
12. Simmer the chili for 1 1/2 - 2 hours. Keeping an eye on the liquid, if it looks like it's getting a bit dry then add either some of the reserved liquid from the drained kidney/red beans (if using) OR some beef stock OR some water - not too much, just enough to keep the consistency fluid.
---->
13. If you're using tinned beans add them at the 1 1/2 hour mark and continue to cook until they're warmed through and have softened a little. (But not broken up).
---->
14. Taste for seasonings (salt/ground pepper) and serve with the rice/cheese.
This recipe will serve about 8-10 and will freeze well. It will also keep in the fridge for about 7 days (and will improve over that time).
C'mon back now y'hear!
Andrew!!
<font size=-1>[ This Message was edited by: maczippy on 2002-02-19 18:03 ]</font>
You will need,
2 oz of unsalted butter
2 tablespoons of vegetable oil
1.5 lbs of London broil/steak - cut into 2 inch by 1/2 inch wide strips
1.5 lbs of ground beef
2 large onions - chopped
3 large fresh cloves of garlic - chopped
2 large fresh tomatoes - chopped
1 28oz tin plum tomatoes, either chopped/dice or whole
4 7oz tins of diced roasted chili peppers
1/4 cup of a zesty commercial chili powder - I swear by a product call Grandmas..
teaspoon of ground cumin powder
teaspoon of cayenne powder (or to taste)
packed teaspoon of brown sugar
bay leaf
3 tablespoons of Worcester sauce
approx 1.5 cups of either homemade beef stock, or low sodium tinned
------>
This part is up to you. The difference will be when you add the beans so that they cook thoroughly. The boiling of the dried bean ensures that all toxins are destroyed.
*Either 1lb of dried kidney/red beans, sorted, rinsed and washed, then placed in a saucepan, brought to the boil, boiled for 2 minutes and allowed to stand for about an hour - I do not soak beans overnight.
OR
2 14oz tins of low sodium kidney/red beans, drained, liquid reserved (you may need it)
------>
Salt and freshly ground pepper to taste
Steamed rice or cornbread and grated cheese for serving
The creation process.
1. Heat the oil and butter in a heavy bottom casserole or cast iron dutch over over medium/high heat.
2. Brown the sliced beef (you may have to do this in batches) and set aside in a stainless steel bowl
3. To the casserole, add the ground beef, breaking up with a fork, brown, then remove to
the bowl with the sliced browned beef.
4. To the casserole, add the onions and cook until lightly browned at the edges (scraping to bring up any brown bits on the bottom - do not burn - then add the garlic and cook for about a minute).
6. Return the "beefs" to the pan (with all the collected juices), stir to mix.
7. Lower the heat to medium and add all the spices, stir and cook gently for about 5 minutes.
8. Add the tomatoes, tinned tomatoes, chilies and stir to incorporate.
9. Add the stock, Worcester sauce, stir and scrape anything stuck to the bottom of the casserole and bring to the boil.
10. Reduce heat and simmer uncovered for 15/20 minutes.
---->
11. If you're using the reconstituted kidney beans, add them now. If not, read 12
---->
12. Simmer the chili for 1 1/2 - 2 hours. Keeping an eye on the liquid, if it looks like it's getting a bit dry then add either some of the reserved liquid from the drained kidney/red beans (if using) OR some beef stock OR some water - not too much, just enough to keep the consistency fluid.
---->
13. If you're using tinned beans add them at the 1 1/2 hour mark and continue to cook until they're warmed through and have softened a little. (But not broken up).
---->
14. Taste for seasonings (salt/ground pepper) and serve with the rice/cheese.
This recipe will serve about 8-10 and will freeze well. It will also keep in the fridge for about 7 days (and will improve over that time).
C'mon back now y'hear!
Andrew!!
<font size=-1>[ This Message was edited by: maczippy on 2002-02-19 18:03 ]</font>