Chili

[973beachbum]

BiMetalAupt's famous Texas Red Chilli ;D

973,
Here is a bit more on Texas Red .. Could use goat..!! I added the wine after watching Justin cooking.. I use wine for the acid but this call for vinegar.. For the same reason.. The acid.
'Texas Red' ChiliIn Texas, they often refer to their Chili as 'a bowl of red' which is an old slang term carried over from the trail drive days. Unlike most other Chili, real Texas Red Chili never contains beans. It is generally made with beef, but it can be made with goat meat.
1 pound lean ground beef
6 cups water
2 pounds boneless stew meat (beef or goat)
2 tablespoons vegetable oil
4 cloves garlic, peeled and chopped
2 teaspoons salt
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon vinegar
Black pepper to taste (about 1 teaspoon)
Ground red pepper to taste (to start, about 1 tablespoon)
6 tablespoons Masa Harina (Mexican corn flour) or 4 of regular corn meal

METHOD
Place ground beef into a large pot with water. Stir vigorously to separate meat and incorporate it throughout water.
Meantime, heat oil. When hot, brown stew meat, searing on all sides. When browned, add to ground beef mixture in pot.
Stir in garlic, salt, chili powder, cumin, vinegar, black and red pepper. Bring to a boil, reduce heat to simmer, and simmer two hours.
Just before serving, stirring briskly to keep from forming lump, slowly add Masa Harina. Continue to stir briskly to make a smooth, thick sauce.
Serves: 6 - 8


I can attest that it is delicous!

[tiredturkey]

Cabrito is running about $5.99/lb at the local market-I think I'll stick with beef. I love cabrito but that's pretty pricey for a bony cut of meat

[bimetalaupt]

FOR YOUR KINDNESS.. THANK-YOU ...

NICE TO HAVE SOMETHING WARM FOR THE TUMMY.. FOR IN CHIN'S HISTORY IN THE COAT!!!! WELL THE "TEXAS RED' IS GETTING MORE INTEREST THEN THE PIIGS.. MISSED THEM AGAIN BUT WILL TRY AGAIN IN THE EARLY AM..

Bi Metal Au Pt

Attachments:

red green eys.tif.jpg (117.49 KB)

[973beachbum]

Blue’s Chili
Ingredients:
3lbs ground beef or chuck – not too lean
3 cans kidney beans (1 light 2 dark)
1 large green bell pepper
1 medium onion
1 - 16 ounce can Hunts Tomato Sauce
1 - 16 ounce can petite diced tomatoes (fresh plum tomatoes may be used instead)
4 or 5 cloves of garlic
1 heaping tablespoon brown mustard
3 tablespoons chili powder (maybe more – to taste)
1teaspoon ground cumin
¼ teaspoon pepper (more if you like)
1 level teaspoon Salt
Jalapeno peppers or cherry peppers finely chopped

Directions:
Melt some bacon grease in a large stew pot, just enough to coat the bottom. You can also use olive oil. While that is heating, Core and clean the bell pepper. Dice the pepper into pieces, about ½ inch square. Once the grease is heated, toss in the pepper. Peel and chop the onion and add that a few minutes after the pepper. Smash the garlic cloves and chop. These can go in right after the onions. Then start adding the beef. Make sure it is broken into small pieces as you add it. Stir occasionally as it browns. I set an electric stove at 3 while doing this, but it is just enough to sizzle while I am browning. Once all the meat is brown and the peppers and onions are starting to soften, you can add the seasonings. Salt, pepper and cumin go in. Drop in and stir around. Next the mustard, mix it in good. Then add the 3 Tablespoons of chili powder and thoroughly stir. Next, immediately add the diced tomatoes and the tomato sauce. Cover this and let it come to a boil. Then turn down heat to simmer. Simmer for ½ hour to 45 minutes, until peppers and onions get soft. Then add the Hot peppers. Note, you can use as much as you want. I use my Jalapenos from a Jar. You can also add the juice from the jar, if you use canned peppers. Stir them in thoroughly. Now take the kidney beans and them into a colander. Rinse them thoroughly to get off the salty oil or water they are packed in then them into the chili and mix in. You are only heating the beans, they are already cooked, so 10 to 15 minutes should be enough. While you are cooking, taste the chili. You may add extra chili powder to suit your taste or extra cumin. NOTE: taste the chili before you start adding the hot peppers. It should be seasoned to your liking by then, and you may add more chili powder. Be careful about adding cumin.
That’s it. You just made chili.
This really goes with some good Italian or Rye bread or National Hard Rolls. You may want to put shredded cheese on top of each bowl. This recipe should make 6 to 8 very filling bowls of chili.

[973beachbum]

From LongSam

Blue, I just came back from the store with an armload of ingredients for my chili. I sauté the hamburger little bit at a time and drain the meat once it's cooked. I then sauté chopped onions, garlic, hot peppers, green, red and yellow diced peppers plus seasonings of your choice (oregano, basil, chili powder, etc) in a bit of the drippings then add a can of paste and sauté that. I usually add sugar to my sauce to counter the acid from the tomatoes and especially the paste. If you sauté the paste it does help reduce the acid. Once that is done I add back the meat and stir making sure the ingredients I just sautéed is mixed well into the meat then I add a couple of cans of crushed tomato's in puree and stir.
I then bring the pot to a bubble and drop the heat down to a low temp and leave the chili to cook. About 30 minutes before serving I add a couple of drained and rinsed cans of red kidney beans. My recipe is pretty close to how I make my sauce.
I'm too lazy to measure anything I put into the pot. Sometimes I use hot sauce, sometimes hot pepper flakes, sometimes jalapeño peppers. Being away from home I miss having my spice rack and cooking utensils handy. I use an ULU to dice. That is a knife that is half moon shaped cutting blade Eskimos use to cut blubber. It works great for dicing small stuff like hot peppers.

[973beachbum]

From MB

1. Open can.
2. Throw contents into pot.
3. Heat until just before the smoke detector starts beeping.


MB Remember ITBIC

[973beachbum]

From beagleowner

1. Open can.
2. Throw contents into pot.
3. Heat until just before the smoke detector starts beeping.

[bimetalaupt]

I thought after this we would try something else..

Put the "Texas Red" over a bed of Sweet White TAMU 23 Onions.
Put longhorn cheese on the top and
Enjoy the great Texas Red.... This is for those who can not eat Tomatoes..
.. You can also put this over corn chips
Good Eating...

Bi

[Deleted]

I cheat and get the chili spice packet at the grocery store. Brown the burger, add the spice packet, a can of dark kidney beans and a can of diced tomatos. You have a choice of regular or spicy. It is fast and tasty!

[Apple]

Yay! Beach beat me to most of the chili recipes I copied

Here's another one...

InsuranceGal
Message #29
03/30/10 10:51 AM

I am so excited about my latest creation, I must share! It started out with a 'white chicken chili recipe'. As we all know, we don't always have the required pantry ingredients for recipes, especially when we are on a very tight budget. So I modified it and put the following into the crock pot yesterday morning before heading to the office:

2 chicken breasts, cubed
1 can chicken noodle soup (I didn't have any chicken broth)
1 can northern beans, undrained
Spices of all sorts including cumin, cilantro, garlic powder, onion powder, salt and pepper
Dried jasmine rice
Approx 2 cups water. Warning, the contents WILL expand, due to the dried rice.
It simmered all day and the house smelled FABULOUS when I got home. I served it with shredded cheese and tortillas w/ melted shredded cheddar. You can use fresh garlic, I just didn't because I didn't want to smell like it all day:)

[Apple]

Wasn't sure where else to put this but I figured it was kind of like chili...

museum girl
Message #30
03/30/10 11:37 AM

This is super quick, super easy:

Simple Corn, Beans and Tomatoes:

1 standard sized can of tomatoes, stewed in chunks
1 standard sized can of corn
1 standard sized can of black beans (or other kind)
1 tsp cayenne pepper
1 TBSP hot sauce (Tabasco)
sliced/grated cheese, Chedder, Jack, something that goes good with mexican
corn chips, white rice, or pasta

If you're doing the white rice or pasta prepare according to directions.

everything in a large-ish saucepan (2 1/2 quart at least). Heat over medium heat until warm, stir occasionally so it doesn't stick. Serve over top of rice/pasta/chips. Sprinkle cheese on top. It only takes about 10 minutes to warm up.

You can make this extra extra cheaply by leaving out the cheese.

[Apple]

fanofkitchengadgets
Message #15
12/17/09 06:34 AM

I use canned great northern beans in my white chicken chili recipe.

Here is the recipe:
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (optional, i leave it out)
2 garlic cloves, minced
1 tablespoon vegetable oil
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups shredded, cooked chicken

In a large saucepan, cook onion, jalapeno (if using) and garlic in oil until tender. Stir in broth, beans, cilantro, lime juice and cumin; bring to a boil. Boil for 10-15 minutes. Add chicken, Reduce heat; cover and simmer for 2 hours, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Bring to a boil for 2 minutes or until thickened.
Keep an eye on the liquid as you may need more than 4 cups of chicken broth. (I usually use 6 since a little simmers out)
Before serving, I usually add a dap of sour cream to each bowl.

[Cookies Galore]

My vegetarian chili
2 cans kidney beans (1 dark and 1 light)
1 16oz. can tomato sauce
1 can diced tomatoes
1 onion
1 red pepper
1 zucchini
1 block firm tofu (you can omit if you want, just adds a little something)
Go crazy with the chili powder, cumin, and cayenne pepper
Salt and pepper

I think that's all I do.

[bimetalaupt]

Meghan,
Do you not need some oil to brown the tofu and carmalize the onion?.. I like very sweet onion like Texas A&M 23!!! makes a real good bean and tofu blend..I also added some acid to the pot.. Red wine..Merlot or balsamic vinegar???

Good stuff.. Thank-you for the idea.. You might want to tr :oy adding corn mesa powder to make it thick!!!

Bruce

[Cookies Galore]

b, I do use oil to get the onion cooking. I just cube the tofu and throw it in as the last step, if tofu is the main star of the dish I dry cook the tofu to get it browned. The tofu does soak up the flavors of the chili. I forgot the tomato paste, I do use tomato paste to thicken.
I very hastily wrote my recipe!

[Mad Dawg Wiccan]

Dawg’s “Just Right” Skillet Chili


1 lb ground meat (I prefer 20 oz lean ground turkey)
1 can (15 oz) dark red kidney beans (I prefer Bush’s Best Low Sodium)
1 can (15 oz) tomato sauce
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp ground black pepper
OPTIONAL:
1 can (15 oz) stewed tomatoes
TOPPINGS:
chopped green onions
shredded cheese
sour cream
chopped mushrooms

In a skillet on medium heat, completely brown and drain meat.
Add spices, coating meat well.
Add beans, tomato sauce, and optional stewed tomatoes (if used). Mix well, cover and simmer on low heat for 20 minutes or until beans are tender. Serve in a bowl with toppings of choice.

Serves 2-4

NOTES: This recipe freezes very well. If you want to extend the recipe without doubling it, add 1 can (15 oz) of pinto beans. For thicker chili, drain the beans before adding them.

[973beachbum]

Dec 23, 2010 21:06:33 GMT -5 bimetalaupt said:

FOR YOUR KINDNESS.. THANK-YOU ...

NICE TO HAVE SOMETHING WARM FOR THE TUMMY.. FOR IN CHIN'S HISTORY IN THE COAT!!!! WELL THE "TEXAS RED' IS GETTING MORE INTEREST THEN THE PIIGS.. MISSED THEM AGAIN BUT WILL TRY AGAIN IN THE EARLY AM..

Bi Metal Au Pt

Bruce, I have a question I was hoping you could answer.  I took a roast out to use for your Texas Red but then changed my mind.  I browned it in the pan but don't feel like making the chilli.  Can I park the browned meat in my fridge for the night and use if for the chilli tomorrow?  

Thanks for your help!!!