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| The weather doesn't look like this anymore. And Indiana doesn't look like this either. . . but that's beyond the point. |
Glorious, glorious chili.
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| "What do you mean the yellow color was the chili?" . . . "You, Sir, are a horrible monster." . . . "Can I have a bowl?" |
Alright, so I already did a chili post before, Yellow Chili, in which I used the "nuclear option" upon the pot of chili to the point that it glowed an evil yellow that the Green Lantern Corp thought Sinestro was hiding in my kitchen. But I know not everyone has burned out their tongues to the point that they don't taste the heat, so I want to offer another chili recipe that's just as good, sans the volcano like heat.
But it is time for fair warning: I don't believe in no stinking chili packets. You know the kind I'm talking about, those little paper pouches lined in plastic tell you they are the only way to make chili. LIES! HORRIBLE LIES!!!!!
Do you realize how much the supermercado is ripping you off for combining spices that almost everyone has in their kitchens already? Seriously, don't use store bought chili packets, those things suck, are horrible, and should be banned for crimes against humanity! Get rid of them!!!!
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| Yes, that is a pink straw. What of it? |
CHILI!!!!
(serves more than two, less than ten)
Tools:
Cutting Board
Knife
Large Pot with Lid (or a cast iron dutch oven slowly cooking near a campfire, or a slow cooker wafting this flavor out all day.)
Can Opener
Heavy Spoon that isn't white (because you will stain the crap out of it!)
Ingredients for the chili seasoning: (I will make a quadruple batch in a huge freezer baggy that I'll dig into every month for the seasoning I need. Just add everything to a large bag and shake well to get it mixed.)
2 tbsp All-purpose flour (thickener)
2 tsp sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground red pepper
2-4 tsp of cumin (I like cumin, but use 2 tsp at the least)
1 tsp basil
2 tbsp black pepper
4 tsp chili powder (go to your local Central or South American market and get it from them. It will be 100% better than what you get from the mass produced spice rack at the mega-mart. And while you are there, attack the veggies as well, the good markets tend to go from smaller suppliers that are closer and tend to be much fresher. Just remember you'll have to use them sooner cause they are bred to taste good, not last for mouths in a truck.)
Ingredients for the Chili
1 can of pinto beans, rinsed and drained
1 can of red kidney beans, rinsed and drained
1 can of red beans (or another of kidney), rinsed and drained
1 can of corn, rinsed and drained
1 can of green beans, rinsed and drained
1 lb of ground beef
1 lb of ground pork (if you have a good supermarket with a good meat section, they'll usually grind this themselves from low fat cuts of pork, which gives an earthy flavor that should be relatively cheap. Ground beef can be used here as well, but don't use sausage which will muddy the flavors of your chili spice).
2 bottles of beer you like to drink (I love a good Guinness, but I made a fantastic chili once with Blue Moon)
2 LARGE onions, chopped
1 head of garlic (or two large spoonfuls), chopped.
2 cans of unseasoned tomato sauce (you don't want strange, processed herb flavors in your chili)
1 Large tomato, chopped up (if you can still get them from a local source) or 1 can of chopped tomato.
1 10 oz. bag of frozen, diced green bell pepper.
2-4 spicy peppers of your choice (I'm a habanero fan, buuuuuut, not everyone likes a super spicy chili. Use jalapenos if you are unsure. You do want a little bit of warming bite in every pot of chili you make, so remember that!).
1-2 tablespoons of oil (chili oil if you are enjoying the heat, or just a basic veggie oil otherwise)
This is one of those recipes you start at 7 am and you're not planning on going anywhere all day (or using a slow cooker). Remember, if you're not old enough for the beer, substitute water if need be. But if you can get one can of beer, and I'm not saying that you should break the law to do so, or have a parental unit understanding that you're actually cooking with it, then it will make a much better chili than not having the beers at all.
Begin by getting the pot warm over medium heat, add the oil to get warm. Swirl the oil around the pot so there's a light coating everywhere, so the meat won't stick.
Note: if you are using cast iron, you might need a little more oil depending on how seasoned the cast iron is since the last time you cooked in it.
Add the ground beef and pork, browning until it can be easily broken apart. Add in your chopped onions, garlic, spicy peppers, and cook on medium heat until the onions are slightly translucent (they look clear).
At this point (if you're old enough) you have two beers sitting in your hands. Take the first beer and add it to the pot, deglazing the pot with the beer. Take the other beer and add it into the hole you call a mouth. Drink said beer so you'll be inclined to continue drinking said beer all day long so you'll be distracted from the chili being cooked until your ready.
Add in the beans, chopped green pepper, corn, green beans, and tomato sauce, and chopped tomatoes into the pot. Stir well. if you don't have enough liquid to cover the food, add a little bit of water or beer until they are covered. This shouldn't be too much of a problem, I've never run into a batch of chili which the tomato sauce and beer didn't add enough liquid.
Finally add the chili spice, mixing it into the chili with your spoon. Put the lid onto the pot and set your stove to low or that little boundary right between low and warm. Cook for at least 4 hours until it's done, checking every so often so you can stir it with the spoon or add more liquid just in case you've had some boil off.
Serve however you enjoy chili, you can see my objections to certain condiments in the previous blog. Stay warm my friends.
Bien Camino!
Ingredients for the Chili
1 can of pinto beans, rinsed and drained
1 can of red kidney beans, rinsed and drained
1 can of red beans (or another of kidney), rinsed and drained
1 can of corn, rinsed and drained
1 can of green beans, rinsed and drained
1 lb of ground beef
1 lb of ground pork (if you have a good supermarket with a good meat section, they'll usually grind this themselves from low fat cuts of pork, which gives an earthy flavor that should be relatively cheap. Ground beef can be used here as well, but don't use sausage which will muddy the flavors of your chili spice).
2 bottles of beer you like to drink (I love a good Guinness, but I made a fantastic chili once with Blue Moon)
2 LARGE onions, chopped
1 head of garlic (or two large spoonfuls), chopped.
2 cans of unseasoned tomato sauce (you don't want strange, processed herb flavors in your chili)
1 Large tomato, chopped up (if you can still get them from a local source) or 1 can of chopped tomato.
1 10 oz. bag of frozen, diced green bell pepper.
2-4 spicy peppers of your choice (I'm a habanero fan, buuuuuut, not everyone likes a super spicy chili. Use jalapenos if you are unsure. You do want a little bit of warming bite in every pot of chili you make, so remember that!).
1-2 tablespoons of oil (chili oil if you are enjoying the heat, or just a basic veggie oil otherwise)
This is one of those recipes you start at 7 am and you're not planning on going anywhere all day (or using a slow cooker). Remember, if you're not old enough for the beer, substitute water if need be. But if you can get one can of beer, and I'm not saying that you should break the law to do so, or have a parental unit understanding that you're actually cooking with it, then it will make a much better chili than not having the beers at all.
Begin by getting the pot warm over medium heat, add the oil to get warm. Swirl the oil around the pot so there's a light coating everywhere, so the meat won't stick.
Note: if you are using cast iron, you might need a little more oil depending on how seasoned the cast iron is since the last time you cooked in it.
Add the ground beef and pork, browning until it can be easily broken apart. Add in your chopped onions, garlic, spicy peppers, and cook on medium heat until the onions are slightly translucent (they look clear).
At this point (if you're old enough) you have two beers sitting in your hands. Take the first beer and add it to the pot, deglazing the pot with the beer. Take the other beer and add it into the hole you call a mouth. Drink said beer so you'll be inclined to continue drinking said beer all day long so you'll be distracted from the chili being cooked until your ready.
Add in the beans, chopped green pepper, corn, green beans, and tomato sauce, and chopped tomatoes into the pot. Stir well. if you don't have enough liquid to cover the food, add a little bit of water or beer until they are covered. This shouldn't be too much of a problem, I've never run into a batch of chili which the tomato sauce and beer didn't add enough liquid.
Finally add the chili spice, mixing it into the chili with your spoon. Put the lid onto the pot and set your stove to low or that little boundary right between low and warm. Cook for at least 4 hours until it's done, checking every so often so you can stir it with the spoon or add more liquid just in case you've had some boil off.
Serve however you enjoy chili, you can see my objections to certain condiments in the previous blog. Stay warm my friends.
Bien Camino!
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