Posted: 4/15/2010 6:12:09 PM EDT
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I just bought myself a team membership and to celebrate, I felt like I should seek the guidance and wisdom of the hive for my first post as a paying member... I always make my chili with beans. So I want to try a batch with no beans (Scandal!!)
Lay your best no-beans chili recipie out here for me to try and the one I pick will become my first dinner pic! |
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From Ed "Chill Lee" Paetzel
4-K Chili
The four Ks are for the names of Ed's children, Kim, Karl, Kevin and Kris. 2 or 3 tablespoons cooking oil (more if needed) 4 cloves garlic, peeled and smashed with the blade of your knife 1 large red onion (chopped) 2 mild canned jalapeños, seeded and chopped (This will give a heat level that a five-year-old will like. This chili is not for fire-eating contests.) 5 pounds tender, lean meat, chili ground or hand cut 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 rounded tablespoons cumin (comino) 2 rounded tablespoons ground New Mexico red chiles 2 level tablespoons McCormick or other brand chili powder 1 teaspoon paprika 1 teaspoon ground black pepper 2 teaspoons salt 1 cup drinkable Texas Merlot Wine (Never cook with a wine you won't drink.) 2 cups hardy beef stock One 15-ounce can tomato sauce Water, if needed Place cooking oil and garlic in your cooking pot at the same time. Turn on heat and brown garlic. When garlic is nicely browned remove it from the oil and discard. The cold oil absorbs the favor of the garlic as it cooks without being bitter. Brown the onion, and jalapeno. Brown the meat in same pot with onion and jalapeño. When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time. |
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Quoted:
From Ed "Chill Lee" Paetzel 4-K Chili
The four Ks are for the names of Ed's children, Kim, Karl, Kevin and Kris. 2 or 3 tablespoons cooking oil (more if needed) 4 cloves garlic, peeled and smashed with the blade of your knife 1 large red onion (chopped) 2 mild canned jalapeños, seeded and chopped (This will give a heat level that a five-year-old will like. This chili is not for fire-eating contests.) 5 pounds tender, lean meat, chili ground or hand cut 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 2 rounded tablespoons cumin (comino) 2 rounded tablespoons ground New Mexico red chiles 2 level tablespoons McCormick or other brand chili powder 1 teaspoon paprika 1 teaspoon ground black pepper 2 teaspoons salt 1 cup drinkable Texas Merlot Wine (Never cook with a wine you won't drink.) 2 cups hardy beef stock One 15-ounce can tomato sauce Water, if needed Place cooking oil and garlic in your cooking pot at the same time. Turn on heat and brown garlic. When garlic is nicely browned remove it from the oil and discard. The cold oil absorbs the favor of the garlic as it cooks without being bitter. Brown the onion, and jalapeno. Brown the meat in same pot with onion and jalapeño. When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time. 
Five year old's chili? Really? Dude. I'm disappointed in you. |
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From my last 'chili' post:
"Not much time to cook' Chili This is a favorite around our house, we add cheese, ketchup and elbow macaroni noodles to make a chili-mac, or serve over Fritos corn chips with mustard for a Frito-pie. Left overs go on hot dogs. Basics of what you need: Meat, ground. The cheap burger meat is idea. About a pound is a good starting point. 1 jar of Picante Sauce. - Pace if you can't find anything better, but just about any good, hot salsa, chunky style will do. 1 can of V-8 juice. Regular, not the low salt, or the Spicy, unless, of course you like a little extra zip 1 can of tomato soup - any brand will do 1 table spoon of cumin to start, but you will want to add more to taste 1 table spoon of chili powder, but you will want more to taste 1 teaspoon of Tobasco season salt. - This can be hard to find, but it's worth the hunt 1 teaspoon of Cavenders Greek Seasoning. I know, what's that stuff? but trust me, if you cook, you need this stuff. Options: 1 can of Ranch Style Beans, the real ones. 1 teaspoon of minced garlic is optional. Crushed red peppers or cayenne pepper seasoning Basically in a stew pot, brown the meat with about 1/2 a jar of salsa and the Cavenders. The longer you cook this, the better. Don't drain the meat either. Once the meat is brown, add the can of soup, and V8- Juice. Let that get mixed in good, and add the base amounts of seasoning. Let this mix well, and come up to a simmer. Start taste testing. Add extra season salt if needed. Cumin is the secret to good chili. If you need to add some heat, toss in some cayenne pepper seasoning. Let all this go until you like the taste. Me, I may be a natural born Tex-i-can, but I like beans in my chili. I add the whole contents of the Ranch Beans, and let that cook for as long as you want, but remember this is suppose to be a fast cook chili. So 30 minutes from start to finish is about all you need to do. The garlic also adds a bit of zest. Good luck! Cavenders Greek Seasoning Tobasco Seasoned Salt Ranch Style Beans Salsa option |
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This. Pick one of these recipes. |
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