I am making a big pot of chili tonight, what about you?
> wrote in message
...
> On Wed, 6 Mar 2019 08:55:55 -0800 (PST), 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.
>
>
> The thing about browning the beef beforehand is you get to drain off a
> lot of fat and cholesterol...
>
> This last batch of chili that I made did not follow a recipe. I just
> threw in what I wanted and it was freakin awesome...
>
> Here is what I remember...
>
> Browned the beef after I chopped onions I added those and chopped
> carrots and added those. By that time the excess oil was ready to be
> drained so I just poured it into a bowl to be used at another time to
> make french fries. A can of Bushes Black beans the entire can, then
> Bushes refried beans the entire can. And about another half can of
> water. Then I added a pack of McCormick gluten free chili
> <https://www.google.com/search?q=gluten+free+McCormic+chili&rlz=1C1AVNE_en US716US716&oq=gluten+free+McCormic+chili&aqs=chrom e..69i57.11423j0j4&sourceid=chrome&ie=UTF-8>
> spice. It is just an easy way to get a bunch of spices in at once then
> added about a tablespoon of sriracha sauce I added a little extra
> paprika salt and black pepper. Then I let it simmer for about 20 mins
> to let the veg soften and the flavors to combine and allow the water
> to reduce by about half.
>
> It took about 30 minutes total.
Ugh! That is not chili!
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