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From My Vicipedia

The big chili

(winter dried herbs version)

What you need
1 12 quart (or bigger) stainless steel pot for on top of the stove

1 – 2 onion, diced
6 cloves of garlic, crushed & diced
olive oil

2 lbs (up to 1 kilo) of fresh (never frozen) ground beef – or mince as they say in Australia

2 cans Primo red kidney Beans
1 can Primo mixed beans
1 can Primo chick Peas
1 can Primo  black beans
1 can pitted olives, whole or sliced
1 can Italian plum tomatoes
2 tablespoons to 1 small can of tomato paste
1 cup of a heavy bodied red wine

2-3 bay leaves (that have not been on the shelf for more than six months)
fresh ground pepper (50 turns of the grinder)
coarse sea or kosher salt ( 2 teaspoons  or  more depending on your taste)
dried oregano
dried basil
2 hot, 4 medium, 6 mild tablespoons of chili powder (the more powder you use the more likely the chili will seem a bit gritty or sandy,  better to learn how to cook with hotter spices)
1 tablespoon dijon mustard
two dried chili peppers (optional)
hearty dash of Worchester sauce
dash or two hot sauce (after tasting)
cayenne to bring to increased heat, or put it on the table next to the hot sauce
with grated cheese, salsa, hot  sauce, plain yoghurt as other calorie rich options.

What you do

Drizzle some olive oil in the pot, add diced onions and minced garlic. Cook until translucent and just starting to turn brown. Remove with a slotted spoon and set aside.
Brown hamburger thoroughly making sure it doesn’t burn or stick to the pot.
Open beans and olives, rinsing with cold water in a collander one at a time until you have 8 – 10 cups of goodness.
Drain hamburger thoroughly, add  beans and olives, stir.
Add one cup red wine.
Add 28 oz can of whole plum tomatoes, and some tomato paste. I used one full (little) can yesterday and it was too much, and I had to add more red wine.
Add all of the spices and remaining ingredients, stirring frequentl. Bring to a boil then a low simmer, stirring frequently enough that the chili doesn’t burn. Cook for one hour or more depening on how “wet” it is. Serve with white long grain rice in a wide bowl. Switch up the rice with tortilla chipsto change the texture or to use with leftover chili.

Freezes well, and is an excellent potluck main course.

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