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Sadly, yes.
His recipe is too difficult. I can never train the pony to bite Scott Tenorman's wiener off.
Sadly, yes.
Hey,
If you ever need any Recipe go to you tube. I do it al the time.
Here's a recipe from a Rachel Ray cookbook that I make all of the time because it's good and it's fast ...
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground in
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
Place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and in to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
I just made this recipe... it was BOMB! Great recipe. Thanks!
I love chili. I don't have a recipe. I just throw a bunch of stuff in a pot. I personally prefer to use diced tomatoes instead of paste. Paste is too bitter for me. But that reminded me I've heard of people buying dark chocolate (like Mexican chocolate) and putting it in chili. It supposedly adds a nice smoky flavor, dark color and smooth texture. I wonder if that would balance out the bitter paste flavor.
I think it goes without saying, but the proper way to serve chili is over Fritos, of course.
I like to add a bottle of Guiness Stout, plus I add kidney beans and red beans to my chili.
And beans in chili... just say no. It's not right. It like mixing meals. Beans and cornbread is one thing. Chili is another.
Extra virgin olive oil.
This is also my method for chili, just throw a bunch of stuff in without measuring - I made it a couple months ago and used some unsweetened cocoa powder (just like a tablespoon for the whole pot), but it turned out pretty good. It doesn't make it taste like chocolate at all, and I like the flavor. I don't know about it evening out the tomato paste flavor, but then I don't find the latter very bitter (I eat it on toast when I want a savory snack on occasion, with olive oil and dried herbs ... good stuff).I love chili. I don't have a recipe. I just throw a bunch of stuff in a pot. I personally prefer to use diced tomatoes instead of paste. Paste is too bitter for me. But that reminded me I've heard of people buying dark chocolate (like Mexican chocolate) and putting it in chili. It supposedly adds a nice smoky flavor, dark color and smooth texture. I wonder if that would balance out the bitter paste flavor.
I think it goes without saying, but the proper way to serve chili is over Fritos, of course.
I'm gonna try the cocoa powder. This thread is making me want to make a pot of chili.
If you asked this guy, he would say you should start with good, quality meat.
Makes sense, good post.
I'm not a fan of chili by any means, but here's an European version, from Jamie Oliver's book:
I've tried this a couple of times and my advise would be to subs ute the kidney beans for red beans or for no beans at all. I like to eat it with rice.It's great to buy chuck steak for this recipe because you know exactly what quality of meat you're buying. Then simply cut it into pieces and pulse in a food processor until it resembles minced beef. I normally make double the amount of chilli needed so that I can divide the extra into sandwich bags, knotted at the top, for freezing. These bags can then be boiled for 15 minutes when needed.
2 medium onions
1 clove of garlic
olive oil
2 level teaspoons chilli powder
1 fresh red chilli, deseeded and finely chopped
1 heaped teaspoon ground in (or crushed in seeds)
sea salt and freshly ground black pepper
455gr/1 lb chuck steak, minced, or best minced beef
200gr/7oz sun-dried tomatoes in oil
2 x 400gr/14oz tins of tomatoes
1/2 stick of cinnamon
2 x 400gr/14oz tins of red kidney beans, drained
To cook this I use a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method (see below) then preheat the oven to 150C/300F/gas 2.
Blitz the onions and garlic in a food processor until finely chopped, then fry in a little olive oil until soft. Add the chilli powder, fresh chilli, in and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring until it has browned. Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. Add the tinned kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
This always tastes better if you cook it the day before (to give the flavours time to develop), so it's really handy if you've got friends coming round and don't want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve it with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yoghurt or guacamole.
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