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Mrs. Nash is normally a good cook, but Chili...............even the cats hide under the couch when it's chili time in our house. See, she usually stubs her toe when she's adding the chili powder or ground hot pepper, rendering that concoction that will killya, or at least burn the lining off yer throat, esophagus and gullet. Not to mention that about 36-48 hours later, after you've survived the acute indigestion, yer other end gets a visit from the debil. THIS TIME, with Uncle Nash supervisin' we did a bit better.
1-1/2 lbs. Chopped Chuck Steak, or ground beast if that's what's in the deep freeze.
One 12 oz. can tomato paste, rinse residue out with 1/2 can water.
One 12 oz. can mexi-blend tomatoes whatever brand we've found on sale, rinse residue out with 1/2 can water.
2 cups diced Vidalia or sweet onions.
Two finely chopped cloves garlic or two heavy teaspoons of that already in the jar stuff.
2+ cups diced sweet peppers (lotsa colored varieties on sale just now, and oh so sweet).
1/4 cup sugar or sweetener if you're a diabeetus butt like me.
Chili powder, two good shakes not fiddy like Mrs. Nash.
Two dollops of vegetable oil.
2 cans of pinto or chili beans, if like me yer too lazy to soak some for about a decade.
Several shakes of a variety of dried green herb seasoning 2-3 appropriate selections - cilantro is a goodie.
One-Two tablespoon(s) of Stone Ground Mustard.
Saute; garlic, meat meaty meat beast, onion and peppers in oil until translucent (yer can see yer pan bottom through it), and beast be browned. Drain most of the liquid off (drink it hot for a startling surprise), add tomatoes, paste, beans, and seasonings - avoiding a fistfight with Mrs. Nash, over how much chili powder or hot pepper is to go in - that, of course is a matter of personal taste.
Simmer for about 2-2/5 hours on low heat, and serve with baked cheesy flatbread slices.
Black bean chili
3/4 c dried black beans or 1 can, rinsed and drained
1 large onion, chopped
2-4 chipotle peppers, finely chopped
3 minced cloves garlic
2 lbs beef chuck eye roast or ground chuck
1/4 c chili powder
1 T cumin
1 t salt
1/2 t salt
1 28 oz can crushed tomatoes in puree.
1 14 1/2 ounce can chicken broth or soup stock
1 6ounce can tomato paste
1 12 ounce bottle beer (ale works best)
I usually add more than one onion.
I also cook the black beans ahead of time, but sometimes, in a pinch, use canned
Sauté the onion and garlic in olive oil
Brown the meat
Add everything together and simmer for awhile.
I like your chicken broth/stock ingredient. My brother adds some thin sliced - pre-cooked sweet Italian Sausage. Might try that too someday.
The time it was really the best was when I used cubed, grass finished stew meat. Even the usual non meat eaters ate some.
I ain't puttin' no grass in my chili!
I take it you meant a beasty that was primarily grass fed during the last stage of his existence?!?
Actually grass is healthy and good 4 U, packed with nutrients and trace minerals. Bandy the Seminole Cat eats it alla time.
This post was edited by Nashnole 2 years ago
Yep, that kind of beasty. The ones that don't eat corn, and take shots.
Things you should try out:
70/30 mix of hot italian sausage and ground turkey (if you are in Tallahassee, you should do 50/50 of Bradleys bulk mild and hot)
-Beer replaces water. Always. Sam Adam's Octoberfest is my favorite.
-dried ancho chiles (hard to find, and can be replaced by standard chili mix)
-dried pasilla chiles (hard to find, and can be replaced by standard chili mix)
-finish with a 1/4 cup of lime juice (more or less, depending on consistency you are looking for)
This is obviously not my full recipe, just some things that I have found I like to add in. Best part about chili is playing around with it...
You should be able to get ancho chiles in a can in the Old El Paso or Goya sections of the market.
I forgot to say that I have used that in my chile.
I always make the seasoning from scratch. I never buy the packaged seasoning anymore.
I haven't eaten good chili in years.
All these damned Texans think that chili is complete with a crap load of meat, tomaters, and a few hot spices.
The concept of beans is alien to them...ironic considering the tex mex culture mesh and how beans are a staple of mexican food.
WARNING: Text above may cause dizziness, nausea, cognitive decline, and/or a burning sensation. Read at your own risk.
BTW, anyone ever tried mixing baked beans in with chili?
Might be interestin' and I'm always a fan of trying to mix the sweet with the salty if possible.
Ugh. I cook a lot of bean/legumes, black eyed peas, black beans, white beans, navy beans, etc.
I think baked beans is the only time that sweet and savory works in the same pot as far as beans are concerned.
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