I don't have any clear "recipie" for chili, but this is the way that my dad and I generally make it:
Ingrediants:
Meat: ground beef, stew meat, bacon
Vegstiables: bell peppers (diffrent colors, including red, green, yellow, and orange), celery, onion, beans (two cans, most often chili beans, no baked beans), tomato juice
Spicy ingredants that can be added:
Hot sauce- spiceness varies beteewn brand
Jalopeno pepper- spicy
Habinarro pepper-VERY SPICY
First cook the ground beef in a pot. After it's brown add the stew meat and bacon with paprika and chili powder, then wait for that to brown. Drain all the grease from the pot. Cut the vegstiables and add them. After cooking awhile add the tomato juice. Let it simmer for 30 minutes.
Ground beef is mince to me, stew meat would be a tougher meat that needed stewing to be tender, so if its only cooked for 30 minutes wouldnt it still be tough? Or does stew meat mean something other than stewing steak?
This looks like a kind of stew that I would expect to simmer for hours but of course I don't know what it's supposed to taste like.
Certainly, as Amy says, if you put what is sold in Britain as "stewing steak" into the mix, half an hour wouldn't be nearly enough to make it tender.
But I can see with these details sorted out, it could all add together to make a rich and satisfying flavour and be a great "winter warmer." -
"Habanero" chiles are known as "Scotch Bonnets" in England, but are not easy to find unless you live in very multi-cultural part of a city.
Stella
Sorry, as I said I don't follow any real reicpie, so parts of this reicpie might not be right.
We like our chili with half ground beef and half TVP (texturized soy protein). We found we like white kidney beans much better than the red kidney beans.
My husband detests green bell peppers. He likes yellow or red ones.
I often add chopped pork to the chili, as well as the peppers and other spices.
The last time I made chilli con carne I served it in butternut squash halves as edible bowls - an idea I got from Madeleine Greey's greengrocery handbook Get Fresh!.
I have a new crockpot recipe book. I am going to try a white chili recipe. I guess it is called white chili because it has no tomato sauce in it. It has chicken and white beans in it.
The last time I made Chili, I made it with these ingredients:
3 pounds cubed beef
1 Pork Shank, skinned, deboned, and cubed
3 32oz. cans jalopenos, destemmed and chopped
2 Lbs. hot red peppers that were allegedly Anaheims, but looked more like hot cherry peppers, destemmed and chopped
2 chipotle peppers, minced as small as possible
2 Large Onions, diced
2 bulbs garlic, peeled and minced
1/2 cup dried oregano to taste
1 tablespoon dried mustard powder
1 cup plus extra chili powder to taste
1/2 cup Cumin Powder
4 32oz cans whole tomatoes
7-8 bay leaves
5 large carrots, chopped, and added about a half hour before ending the 3 hour simmering process.
The meat was browned first on relatively high heat, then I switched the heat to lowand added the onions, garlic, peppers, spices, the tomatoes, and finally the carrots towards the end.
The last time I made Chili, I made it with these ingredients:
3 pounds cubed beef
1 Pork Shank, skinned, deboned, and cubed
3 32oz. cans jalopenos, destemmed and chopped
2 Lbs. hot red peppers that were allegedly Anaheims, but looked more like hot cherry peppers, destemmed and chopped
2 chipotle peppers, minced as small as possible
2 Large Onions, diced
2 Lbs fresh mushrooms, sliced
2 bulbs garlic, peeled and minced
1/2 cup dried oregano to taste
1 tablespoon dried mustard powder
1 tablespoon ground Cinnamon (Mexican Acacia variety, not the asian)
1 cup plus extra chili powder to taste
1/2 cup Cumin Powder
4 32oz cans whole tomatoes
7-8 bay leaves
5 large carrots, chopped, and added about a half hour before ending the 3 hour simmering process.
The meat was browned first on relatively high heat, then I switched the heat to lowand added the onions, garlic, peppers, mushrooms, spices, the tomatoes, and finally the carrots towards the end.
Edited the recipe to add ingredient that I overlooked on the first post.
1 cup plus ectra chili powder to taste. ??? that can't be correct.
You must be using some different type of chili powder from me. I would only need a few spoonfuls of it for a pot of chili.
You must be using some different type of chili powder from me. I would only need a few spoonfuls of it for a pot of chili.
I use this
The recipe for chili on that website listed chili powder 4 teaspoons.
Ok. I understand now. Enough for a large family gathering. What do you eat with it? salad and some kind of bread?
I always add a cinnamin stick, some dark chocolate, and single cream to counterbalance the chilli. I also find that lemon rind, red wine, sun dried tomato paste, mango juice or camomile tea are nice additions.
Oh - and a bay leaf and some fresh copped basil.
I also put grated cheese on top of mine.