On Wednesday, March 6, 2019 at 11:55:59 AM UTC-5, A Moose in Love wrote:
> On Tuesday, March 5, 2019 at 3:20:43 PM UTC-5, wrote:
> > Well I am making a rather large pot of chili to possibly freeze a bit,
> > I will have some for my nachos and even for some chili cheese fries,
> > and just a good warm bowl of chili. Now since it is GF and no one even
> > gives a damn what the recipe will be because it is gluten free I will
> > not even post in. Even though it is already amazing and I just
> > finished cutting and potting the veggies to go with the meet and
> > spices.... It needs to sit over the fire for awhile so the flavors can
> > meld and the water will reduce by at least half. Oh this is going to
> > be sooo good...
> >
> > What are you having??
> > --
> chili 24 hours later. i wouldn't mind reading your technique/recipe.
> mine's simple. inside round cut into small cubes. i put passata into a pot. add chickStock. add diced onion. add diced garlic. add chili powder, a bit of salt, paprika (mild), some oregano, some cumin, and a bit of hot sauce. simmer for an hour. then add the cubes of beef and simmer for 2 or so hours. note i don't brown beef, onion, or anything. that's because it doesn't really need it, and it is healthier as it doesn't create free radicals. add drained and rinsed red kidney beans .5 hour before serving. i use commercial chili powder. i could purchase powdered ancho, but it is so expensive.

oh yeah. i also added quartered white mushrooms. not a purist chili, but it's good.