Thursdays Are For Cooking….
This one’s the simplest chili recipe, done the way it should be: a quick prep, cooked in a slow cooker or simmered in a pot on the stovetop, and gives you an appreciation of simpler times.
Slow cooker chili
Ingredients:
2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) tomato sauce
You can use tomato paste in addition to tomato sauce if you want a thickener.
2 tablespoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon pepper
Steps:
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
Cover and cook on LOW setting 6 to 8 hours.
The slow cooker method is nice because you can go to do other things and come back indoors to the wonderful scent of chili con carne in the air.
Category: Economy
Instead of the tomato sauce, I add a 28oz can of crushed tomatoes to the diced tomatoes. For beans, I add a can of black beans, kidney beans and cannellini beans, drained. I use more seasonings, because I like mine spicy. Garnish with diced sweet onion and shredded cheese.
Cast iron skillet of buttermilk cornbread, sprinkle some good sharp cheddared cheese on top of the chili, pop the top on a cold Sam Adams and leave me be. Loves me some chili. Thanks Ex!
I’ll be putting me a pot on this evening for weekend grazing upon. Still raining down here. Picket fence and wood porch banisters are turning green. We had over 200 days of rain in ’18 and so far, it’s rained every day this year. May slack off some by Sunday. Wish I could of sent some of it to the troops on the fire line.
Ex-PH2 – thanks, now I have to make some chili. I guess I’m on a serious TexMex kick. Here’s my contribution to that menu – I have a serious addiction to traditional Mexican tacos. Luckily, there are two places nearby where I can get my fix, but I also decided I wanted to make them on my own. I made this for my annual Christmas Open House. It went well with the Apple Pie Moonshine. I originally made it with pork shoulder, but also did it with beef with outstanding results. The amounts are huge, cut them down accordingly. I also found all the necessary ingredients at Aldi’s. 10 lbs. meat, either pork or beef Slice ¼” thick, place in 9×12 casserole dish (or bowl large enough to hold all the meat, plus liquid and be tightly covered. 7 oz. can Chipotle Peppers in adobo sauce, finely chopped —may sub 6 tbls Achiote Paste, if you can find it 4 tbls chili powder 3 tbls (or more) roasted garlic (I use 3 cloves of roasted elephant garlic, recipe below) 2 tbls each of oregano, cumin, salt, pepper (I use an extra tbl of salt for the pork) 3 thick skewers (I used the ones for the grill), making sure you will be able to stand the skewers in your oven with the pan on the lowest rack. I had thin(ish) ¼” wooden dowels on stand-by. Oven safe wire or string For Pork 1 ½ cup cider vinegar 2 cups pineapple juice 6 1” slices of pineapple rounds For Beef 1 ½ cup white vinegar 2 cups orange juick 6 1” slices of large apple (rounds) Mix all the wet and dry ingredients, pour over meat, making sure every bit is coated. Cover tightly, refrigerate for at least 3 hours, up to 3 days. In a baking pan with at least 1” sides, put fruit pieces on the skewer first, then layer the pieces of meat, trying to keep them centered so they will stand up. The fun part is playing meat jenga. This is where the wire or string comes… Read more »
I always add 1 beer of your choice to the chili with a little brown sugar as well. I love me some chili!
An ounce or so of dark cholate in the pot will add a nice deep richness to the chili, and no one will guess where it came from. I also cut a habanero nearly in two and toss it in to be fished out later. There’s a small bit of heat, but the bright almost fruit flavor it’ll bring is well worth a little burn.
I use the Spicy V8 in my chili.
Yeah, that^^
Todays lunch.
Individually marinated deer tenderloins.
Marinated in;
salt, a pinch, black pepper a pinch, Mrs. Dashes table seasoning 1/2 teaspoon, 1 crushed pickled garlic clove per tenderloin, a couple shots of cheap whiskey, same amount of lemon juice, water to cover, vacuum seal in individual containers and refrigerate until ready to cook. When you drain the tenderloins reserve the garlic cloves and add to the butter to cook the tenderloin.
Cook the tenderloins in butter until done (time depends on the size of the tenderloin), remove tenderloin and put in oven on lowest setting until sides are done.
Sides;
green peppers, onions, mushrooms.
Sauté sides in the leftover butter/garlic adding butter as necessary. Peppers first, as they get done add onions, when the onions start to wilt add mushrooms.
Enjoy.
PH: I always add a couple of tablespoons of white sugar to my chili as well as some chocolate. I see others mention chocolate and all this time I thought it was a family secret. The next time it’s cold down here in NW Florida, meaning it gets in the 40s, I’ll make a pot and The Russian and I will chow down on it for several days.
I think they’re using the unsweetened baker’s chocolate or cocoa powder. Like coffee, it will brighten some flavors.
I had an uncle who put a small amount of coffee in his gravy recipe. I wish I had that recipe now.
Good stuff. Yum! Thanks.
HEY GUIZE!!!!!!!!!
I’m about 8 pages deep so I’m here I’m just playing a long game of “ketchup/catchup/catch up?”
That being said I have about a 10-14 day end of pot of 15 bean soup I already ate almost all of and I’m thinking of tossing the rest. I mean I only have like a cup or two left and it’s been the fridge and you can only push your luck so long.
Does anyone have:
1. Great Instant Pot Recipes they adore first that I can’t pass up?
2. I just bought myself a ceramic crock to make my own counter top sauerkraut you can ferment and it has the dipped top you pour water in so it has a “seal” on it.
Thoughts?
Both have lost of things on the Internets but I trust you fols that ate all kinds of stuff before I trust strangers.
MMUUWWAAHHHH!!!! (For TAH Ladies….the rest of you get a slap in the junk, just cause, maybe it will wake you up. LOL!!)
Cheers
I have not done any instant pot stuff, ChipNASA. I will have to look that up. I’ll see what I can find.
ChipNASA we just canned the first batch of sauerkraut we did in fermenter as well as a batch of curtido (el Salvadoran sauerkraut) Came out great…What do you need to know?
I bought the SauerKrock from Humble House 2qt? and there’s a LOT of info in line but basically 2 litre /half gallon pot.
Maybe I can get one cabbage head in there?
Vinegar and salt and such I also have the weights and the water seal that needs to be topped off all the time.
Folks have said it can take about 4 weeks on the counter but it’s so much better than any store bought (and you’re talking to a (non Jew) that lives in the 2nd or 3rd largest Jewish community on the East Coast I can go to the grocery and buy sauerkraut but everyone else raves about this (like bread machines in the old days?)
I’ll have to learn.
Last evening we finished a jar of pickles and I threw in celery and carrots and onions and threw it back in the fridge. We always have a few bottles and the internets says never throw that away and just throw new clean veggies in to that to pickle them again.
Hell I dunno. I always want to make my own fridge pickles but just going to the store seems so much easier.
Everyone says the probiotics from this is so much better for you
We’ll see.
Thanks and any help appreciated.
C
we didn’t have to add vinegar or water. just the salt to ferment. I add caraway seeds when it is fermented for taste but not to discolor. First batch too 2 months but I think we let it go too long. Second we canned as soon as it stopped “burping” – 2 weeks. Sooo much better than what you buy. Cooked a pork loin in the Kraut for NY day — fantastic. Start making your own mustard – super easy and you will never buy mustard again
Thanks USAF RET,
Yeah, it said about 2 days to a week but most said about 2-4 weeks. 4 Seemed long. We’ll see.
I also took a bunch f onion and carrot and celery and threw it in the end of two pickle jars that were done but didn’t throw out the brine as I’ve seen now many articles about saving and re-using refrigerated pickle bring to re-pickle veggies. We’ll see how it goes. One jar of pickles in the back of the refrigerator was way too cold and the fridge was set at 4 from 5 or 6 not 3 mid way and some stuff in the back was frozen.
I readjusted and I think we’re good. We’ll see how it goes.
EVERYONE said home made and fermented sauerkraut is not to be passed up.
I had chitterlings and kimchee from folks (family) that knew what they were doing and it was GOOOOOOD fight over it good, in my USAF unit.
Leave out chili beans add drained kidney beans, Mexican oregano and Mexican cumin (if you can get the seeds, toast them then grind them — trust me big difference), one home-grown ghost pepper cut in half to float in chili for a couple of hours (remove before eating if you wish). Dang….now i want chili or tacos for lunch
Now you have talked me into going to my fave Mexica restaurant for lunch! The idea before reading all this about chili was pancakes…
Chili don’t have beans. (Somebody had to say it.)
Neither do pancakes, OWB.
*grin*
Yep.
Ex, have you ever tried a dollop of sour cream on top of the bowl of chili instead of cheese?
Very good.
Why not both and onions. Jesus.
Maybe some pasta on top of it too!!!