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Lunch: Chili Recipe Search
I shall need a special lunch icon soon!
After the Great Stew Success of last weekend, I would like to make some chili this weekend. I've made chili in the past, but never found a recipe I really liked. I've googled, but recipes are like plumbers -- it's better to get a recommendation from someone you know.
If you have one that works well for you (a recipe, not a plumber) and have the time, please share. :) Con or sans carne -- both are fine.
After the Great Stew Success of last weekend, I would like to make some chili this weekend. I've made chili in the past, but never found a recipe I really liked. I've googled, but recipes are like plumbers -- it's better to get a recommendation from someone you know.
If you have one that works well for you (a recipe, not a plumber) and have the time, please share. :) Con or sans carne -- both are fine.
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Chili Extravaganza (Meat Version)
One package Chili Bowl chili powder. Available in Tulsa, OK.
1/2 pound ground meat of choice (beef is best, buffalo is also fab.)
One small onion
One can beans of choice (kidney is good)
Instant mashed potatoes (not prepared)
One cup veggies of choice (peas, green beans, corn, so on)
One tomato, chopped or diced
One skillet big enough to hold all this (I suppose you could reduce the amounts above, if necessary. Or you can buy a bigger skillet.)
Brown meat and drain. Set aside. Saute onion, then add everything else except instant potatoes. (Drain the liquid from all the canned goods, but any fresh foods just chop and add as is.)
Stir, then cover and let simmer for about one hour. Or half an hour if you're hungry and the chili smells too good to wait for. Right before you're gonna turn off the fire, take a peek. If the chili seems too watery, stir in instant potatoes and cover, continue cooking for five minutes. If it looks fine - turn off stove and eat. Er, maybe let it cool a bit first.
Vegan Chili (Crockpot version)
Adjust amounts for the size of crockpot (or for desired amount of chili).
To crockpot add:
Two cans beans (kidney, pinto, navy, black). Drain cans of liquid
One chopped tomato (if adding canned, then do not drain liquid)
One small onion, chopped
Two cups chopped veggies of choice (carrots, peas, corn, etc)
One package Chili Bowl chili powder
1/4 cup barley (rinsed but not prepared)
If the ensemble appears a bit dry, add some liquid: like soup broth or draft cider. You don't want so much liquid that you're making soup or stew, but the barley will soak up some of the excess liquid. Just enough liquid that the food doesn't burn.
Put crockpot on low for 6-8 hours.
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1 tbsp olive oil
1 pound steak, cut into 1-inch cubes
1/4 pound ground beef
6 ounces chorizo sausage, casing removed [I think the original recipe intends this to be Spanish (dry) chorizo, since it talks about cutting it into cubes. I make it with Mexican chorizo, which is easier to find.]
1 small onion
1/8 cup chili powder
1/2 tbsp garlic salt
1 tsp cumin
1/2 tsp dried basil
2 cans tomatoes
1 can beef broth
1/2 cup fresh cilantro, chopped
1 cinnamon stick
2 bay leaves
1 whole jalepeno pepper, slit down the sides [can omit if you like milder chili]
1/2 tbsp cornmeal
salt and pepper to taste
Brown the steak cubes in the olive oil in a large skillet or heavy pot, and then set them aside. Add the ground beef, chorizo, and onion and cook until the ground beef and chorizo are browned and the onion is soft. Return the steak cubes to the pot.
Stir in the rest of the ingredients and add salt and pepper. Bring to a boil, then simmer uncovered on low heat for 2 hours.
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You can do this all in one pot on the stove:
heat a large sturdy pot to medium, add 3 tbls olive oil (or whatever oil you like)
put in:
2 med onions, diced
cook till onions are a little soft then add:
2 pinches salt
10 grinds black pepper
1-2 tblsp TOTAL of chili spices (I like a combo of chili powder, cayenne & cumin mixed to taste)
if you like it spicy, you can also add maybe a tsp of chipotle peppers in adobo sauce
stir to coat onions, then add
1 sweet red pepper, diced
a lot of mushrooms, chopped
cook until veggies are just starting to soften, then add:
1 can black eyed peas, rinsed and drained
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
(you can substitute any kind of beans you like, really. i also like black beans and pinto beans in this, or lentils)
1 large can diced tomatos
1 package Yves Mexican style ground round (this is faux "meat" made from veggie protien that I find very convincing in chili)
stir all ingredients together and add 2/3 can beer (I like lager or pale ale)
stir in 2/3 cup of cous cous to thicken
cook on low med until everything is heated through, stirring occasionally. It should just simmer so nothing scorches on the bottom. The longer you cook it, the more the flavors will meld, but once it's heated through it's basically done.
If it's not spicy enough for your taste, add a squeeze or 2 of Sriracha (aka Rooster sauce) to the pot.
Serve with grated cheddar cheese, sour cream, chopped raw onions & buttered toast. YUMMMM.
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3 lb Great northern beans, canned
2 lb Chicken breasts without, skin; boned
1 tablespoon Olive oil
40 ml Garlic, minced
2 md Onions, chopped
2 teaspoons Ground cumin
⅛ teaspoon Ground cloves
¼ teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Chopped green chiles, 4 oz each
4 cups Chicken broth
20 ounces Monterey jack cheese;, shredded
Sour cream
Jalapeno peppers; chopped
Place chicken in large sauce pan. Add cold water to cover and bring to
simmer. Cook until tender, approximately 15 to 20 minutes. Remove from
saucepan and dice into 1/2" cubes. Using the same pan discard water and
heat oil over medium heat. Add onions until translucent. Stir in garlic,
chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3
minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15
minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.
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Ingredients:
2 cups of dry beans. (Red kidney beans are traditional, and I like them fine, but I often mix different kinds of beans, just because I like them, too.)
1 can of tomatoes
3 large vine tomatoes
1 packet smoked tofu (Or not, if you don't like tofu. Or prefer non-smoked tofu. Or you could add, um, meat of some kind, I suppose. Lifelong vegetarian here.)
2 Scotch Bonnet chillis (Well, hell, any kind of fresh chilli, I guess: but I like Scotch Bonnets, and my local greengrocer stocks them.)
2 or 3 chipotles (I love the smoky flavour these add to the chilli.)
Optional: Tomato paste. (For that really intensely tomatoey flavour. Or sundried tomatoes, if you have them, are excellent.) Aubergine, er, I mean eggplant. Mushrooms. (I wouldn't add both aubergine and mushrooms. But one or the other, if you like, can be good.) Cashew nuts. (What? I had a bowl of cashew nut chilli in a restaurant in Boston and it was delicious, though I couldn't actually taste any cashews. Good way to murder someone with a nut allergy, no?) Garlic. (I cannot quite believe I am saying that garlic is optional, but I have made a pot of chilli without garlic and, while I missed the garlic, it was still good.) Vegetable stock cube (not necessary, but in my opinion, nice).
Method:
Put the dry beans in a big bowl and pour enough boiling water over them to cover them to double their depth and leave them for at least two hours. (Yes, of course you can use equivalent amounts of canned beans and skip this step.)
When you're ready to start putting the chilli ingredients together, it does help to pour boiling water on the chipotles, just enough to cover. Leave them there for a little while and it'll be much easier to cut them up. Though if you put them in whole, it's easier for people to avoid eating them. Decisions, decisions.
Chop everything that has to be chopped. That's the tomatoes, the garlic (if you have garlic), the mushrooms or the aubergine (if you're adding either), the tofu (into small cubes), the fresh chillies, and the chipotles, if you're not putting them in whole. (It's easier to wash your hands, put the canned tomatoes into a bowl, and squoosh them into bits with your hands, than it is to chop them. I'm just saying.)
Drain the beans well. Mix the drained beans with everything else in your big chilli pot. (I use my slow cooker.) Add enough water, and the stock cube if you're using one. Switch on the slow cooker, or start the heat under the big chilli pot, and cook till done.
(In my slow cooker, this takes the usual half an hour on high, six-to-ten-hours on low. If I'm asking friends round to dinner, this means I can start soaking the beans the night before, put the rest of the ingredients together that morning, put the slow cooker on for half an hour on high while I'm still in the house, switch it to low, and then remember to buy sour cream or yoghurt on my way home from work that evening.)
Eat with grated cheese, guacamole or salsa if you have any, sour cream or yoghurt if you have any. Delicious.
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Of course you would then add the water you steeped them in to the chilli....
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