I used my black bean chili recipe as a jumping off point for what I made
today. Black Bean Slop.
I had some shredded beef in the freezer, leftover from a chuck roast vs.
crockpot competition that was decided in favor of the crock pot. Used
that, along with a pound of hamburger, for the meat section. WAY too much
meat!
Instead of 28 ounces of crushed tomatoes (Crash can't/won't eat chunks of
tomatoes), I used 15 ounces of tomato sauce plus 14.5 ounces of golden Roma
diced tomatoes, squashed with the trusty ol' immersion blender. Also added
a small can of tomato paste because the sheer volume of meat and beans
required more tomato flavor.
Instead of chili and cayenne powders, I seasoned the chili with Texas
Longhorn Hott Damn Chili Fixin's. Sparingly, of course. 😉
Chili is a pretty forgiving dish. I generally just make it, like today,
with whatever happens to be handy. I posted a picture under Miscellany.
Made with shredded beef, the finished dish looks like something Joe Rogan
would require you to eat in order to win the $50,000 on Fear Factor. But
it tastes good. 🙂
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
* Exported from MasterCook *
Damsel's Midwestern Black Bean Chili
Recipe By 😄amsel in dis Dress
Serving Size : 16 Preparation Time :0:00
Categories : stews/chilis
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried black beans -- rinsed and sorted
1 pound ground beef
1 pound beef stew meat -- 1/2" cubes
1 medium onion -- finely chopped
1 medium green pepper -- finely chopped
1 clove garlic -- finely minced
28 ounces crushed tomatoes
5 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
water -- as needed
Rinse and sort the beans. Place into a 3-quart saucepan with 2 quarts of
water. Bring to a boil, and remove from heat. Let stand for one hour.
Drain; add fresh water, and bring to a second boil. Reduce heat and simmer
for one hour. Drain.
Coat stew meat with a small amount of flour. While beans are cooking,
brown ground beef and stew meat in a 4-quart saucepan (start the ground
beef first, so there is some fat in the pan to keep the stew meat from
sticking). When meat is browned, add the onion and green pepper. Cook
until the onion is translucent. Drain off any excess fat. Add garlic,
tomatoes, and spices. Simmer until beans are ready. Add beans and water,
if needed. Cook until beans are desired texture. Adjust seasonings if
needed.
Serve with crackers and shredded cheddar or monterey jack cheese.
Yield:
"4 quarts"
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