I've been prepping, roasting, cooling, scooping, and mashing pumpkins all
day, so what else could I do but make a couple of pots of chili in my
*spare* time, especially after all this talk of chili? It's simmering as I
write, and I'm getting ready to do the final roasting of the mashed
pumpkin.
Two pots of chili because David and I don't share the same taste in chili,
but don't ask abouty his. I think he's the only one on earth who would eat
it. I made my "chili" From the Pantry which I've posted here before.
Okay, so it's not *authentic* anything, but it's a "typical" midwestern
style chili.
* Exported from MasterCook *
"chili" From the Pantry
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion -- 1/4" dice
5 cloves garlic -- finely minced
1 large serrano pepper -- 1/4" dice
2 each jalapeno peppers -- chopped
1/2 cup chili powder
2 teaspoons cumin seed
2 teaspoons coriander seed
2 teaspoons oregano -- (Mexican preferred)
1 each bay leaf
2 tablespoons light brown sugar
1 tablespoon worcestershire sauce
1 can diced tomatoes with jajapeno peppers
1 can Mexican-style stewed tomatoes -- finely crushed
1 can tomato soup, condensed
2 cans kidney beans -- dark red
1 can kidney beans -- light red
1 cup v-8® vegetable juice, beef broth, or beer
In a large pot brown beef until all moisture is evaporated, leaving it
somewhat chunky. Remove meat from pot and set aside, but do not drain.
In the same pot heat olive oil, then add onion and cook slowly until
transparent and tender.
Add garlic and peppers, and continue cooking until peppers are tender.
Meanwhile, combine cumin seed, coriander seed, oregano, and bay leaf, and
grind in a spice mill until finely ground. Combine spice mixture
thoroughly with chili powder and brown sugar.
Drain and thoroughly rinse kidney beans. Set aside.
Return meat to pot and stir to combine with sauteed vegetables. Add the
spice mixture and combine well.
Add Worcestershire sauce, diced tomatoes, stewed tomatoes, and tomato
soup. Add V-8 Juice to slightly thin mixture. (Do not add to much at
this point.)
Bring mixture to a slow simmer, stirring frequently. Add reserved kidney
beans and stir gently to combine.
Return to slow simmer and cook on very low heat, covered, for 1-1/2 hours,
stirring occasionally to prevent burning.
Chili may be thinned further with additional V-9 Juice, broth, or beer,
according to taste. However, we prefer and serve it very thick.
--
Wayne Boatwright *¿*
_____________________________
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