Originally posted by duecerMy wife developed a great recipe for "Upscale Chili" during the years we lived in Houston. She never commited it to paper, as it was sort
finally...someone who knows something about chili.
I'de post my recipe, but then I'de have to kill each and every one of you....
of a work in progress, so I'm unable to remember all the ingriedients and steps... but can tell you she used a pound each of ground chuck
and beef tenderloin steaks (cut into bite size pieces, not too small). Always added a teaspoon of brown sugar, along with the hearty
spices, to 'cut' the acidity of the tomatoes. Used pinto beans along with high quality onions and the other traditional veggies. Always,
also, added a full longneck bottle of beer. After the initial cooking of the meats which were transferred from the skillet to a larger dutch
oven size pan, she simmered it covered on medium low heat all afternoon. Usually froze about half and it easily keeps 3-4 weeks.
Agree that the flavor is enhanced further if the batch of goodness is allowed to incorporate itself in the frig for a few days. She always
served it with finely diced onions and grated sharp cheddar cheese as garnish with 'jalapeno poppers' and crusty bread as sides.
And frosty mugs of Texas Beer. -gb 🙂
Originally posted by rhbOK, bar a few minor adjustments - I browned the meat and then put some stout in and let it reduce, which I always do when making a stew and I used different beans - this baby is on the stove now for our 19:00 dinner.
As for recipe
Onion
Garlic
Pepper (Green or Red)
Fry these
Add Meat (400g should be enough) and as much Chilli Powder as you like
Fry further
Add Dried Mixed Herbs & any of those spices mentioned above.
I then add (all drained of water):
Sweetcorn (Tin of)
Kidney Beans (Tin of) - often lazy and buy the ones in a chilli sauce instead of wa ...[text shortened]... . It'll be edible after about 45mins though. Tastes best the days after (Refrigerate though).
This will be my first ever chilli...
Smells delicious.
This next one should be called "Anything left in the fridge chili"
Or Seitse's chili 🙂
Saute in the frying pan, in hot olive oil, 2 badly chop'd garlics teeth.
When starting to get dark, add half sliced leek (the white part only).
Leek is VERY important.
Then add 1 chop'd onion, in thick cubes, and move with a wood spoon
for 5 minutes.
Then add 500 gr. minced meat and fry, adding only lea & perrin's
worcestershire sauce (2 or 3 tablespoons), salt & pepper.
Some quarter tablespoon of garam masala would make this
the real deal 😉
So, when you are doing this, you've been boiling 6 tomatoes, until
they start losing the skin and the water turns crappy. Pull 'em out,
place them in a blender, and before making your own pure, add in
the blender ground some cayenne pepper, salt, and oregano.
Do not use cans! Tomatoe is best when fresh
Ok, now add your tomato pure into the frying pan and stir, adding
after a few minutes the following... another signature move
1/2 can of kidney beans (drained)
1/2 can of garbanzo beans (chickbeans, drained)
When the whole concotion smells as if you want to eat it, quarter
pack of cooking cream and one tablespoon of flour, in case it is too
liquid.
Serve in bowl, top with shredded cheese (your favorite type),
and after that post here how much you love me 😛
This is called the garbanzo masala chili from Tijuana
😀
Originally posted by CrowleyYou eat babies.....strangely not as shocked as i thought i'd be 😛
OK, bar a few minor adjustments - I browned the meat and then put some stout in and let it reduce, which I always do when making a stew and I used different beans - this baby is on the stove now for our 19:00 dinner.
This will be my first ever chilli...
Smells delicious.
Originally posted by SeitseSounds nice, I actually did put some masala in mine...
This next one should be called "Anything left in the fridge chili"
Or Seitse's chili 🙂
Saute in the frying pan, in hot olive oil, 2 badly chop'd garlics teeth.
When starting to get dark, add half sliced leek (the white part only).
[b]Leek is VERY important.
Then add 1 chop'd onion, in thick cubes, and move with a wood spoon
for 5 minutes. ...[text shortened]... love me 😛
This is called the garbanzo masala chili from Tijuana
😀[/b]
Originally posted by CrowleyYou are sech a newbie to life....
OK, bar a few minor adjustments - I browned the meat and then put some stout in and let it reduce, which I always do when making a stew and I used different beans - this baby is on the stove now for our 19:00 dinner.
This will be my first ever chilli...
Smells delicious.