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+--- Thread: Chili (/showthread.php?tid=109152)
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Re: Chili - Dennis S - 12-29-2010
Here's my recipe I was just typing into Word, so I thought I would post it. I don't always use all of the ingredients and I never measure (maybe I should.)
1 pound hamburger meat or sometimes other meat
1 15 oz can petite diced tomatoes
1 small can of tomato paste
about 1/2 cup medium salsa
onions
bell peppers
a little pickled jalapeno pepper juice
chopped jalapeno peppers
cumin
ground cayenne pepper 35,000 heat units
pepper flakes
chili powder
Worcestershire sauce
enough water for desired thickness
Frank's or other hot sauce
small amount of Italian seasoning
salt and pepper
1 can Wolf brand chili
sometimes I add flour mixed with water as a paste (Is Miso better than regular flour?)
I let it slow simmer with the lid off after it's done to let it get stronger. I usually omit the beans because of diabetes.
If anyone has suggestions for improving it, I would like to hear them because I am pretty much winging it.
Re: Chili - NewtonMP2100 - 12-29-2010
....nothing wrong with ground beef but trying to cut down....if I get it, I spring for slightly leaner (but not too lean) and non-antibiotic.....I then only use 1/2 ground beef and buy either ground turkey or ground chicken for the other half.....and do a mix.....
Re: Chili - Buzz - 12-29-2010
Part of the reason of cooking stuff separately is to be able to pour off large amounts of the rendered fat from the meat... tasty as it may be, some stuff just ain't good fer ya. As for flour, the finely ground white corn masa flour is what you want, as it does a great job of cutting the residual acidity from the tomato fixin's... and you don't need very much. Also, thinning down if you're gonna go the paste route is always a good idea so that it can be mixed thoroughly throughout the batch. We either thin w/ beef bouillon, or actually put it in a shaker bottle and sprinkle lightly a few times while stirring, depending on the consistency. The masa is also one of the last ingredients to be added.