<p>This may be a dangerous thread- hope not, I don’t plan on entering any contests, but I am trying to cook from scratch more often and got an urge to make chili.</p>
<p>Im going to put dried beans in it and ground beefalo.( another time I will try shredded beef)
I realize that those are both heretical to some folks, but remember I live in Washington which has legalized both gay marriage and recreational marijuana and we might as well do a number on classic recipes as well.
;)</p>
<p>What else should I know?
& how about sides?
I already have a corn bread recipe I like that I make in a cast iron skillet, but Ill give other things a try.</p>
<p>My favorite recipe includes beer and a couple of squares of unsweetened chocolate. A crunchy side with a bit of acid, like coleslaw, is a nice contrast to the richness of chili and cornbread.</p>
<p>FYI the Carroll Shelby chili ‘kit’, available in many supermarkets, is an outstanding blend of spices and includes easy to follow directions. --Brown the beef, add the spices, liquid, etc., simmer. I add (an option on the pkg.) onions, peppers and tomatoes and have a tough time making a pot of chili from scratch that tastes better. Super Easy. Check it out.</p>
<p>Warning: this is not Texas chili. Most chil fanatics would hate it because of the tomatoes. </p>
<p>I make what I call “cheater’s chili.” I buy ground beef and ground turkey. I soak black beans (1 pound of beans for two pounds of meat) for an hour at a simmer. I add two jars of good quality salsa and a large can of tomato puree for each two pounds of meat. I add one package of frozen “southwestern vegetables” mix for each two pounds of meat. (The mix I use has sweet peppers, onions, and jalapenos.)</p>
<p>Once everything is simmering–it will be very liquid originally, but the beans will continue to soak up juices so be patient–I add my chili blends. Salt (1 tsp/2 pounds meat), pepper, ground chili (ancho, cayenne, chipotle–start with very little and keep tasting until it matches your mood). A few leaves of bay leaf (I have a bay tree). Some minced garlic. Sugar (1 tsp/2 pounds meat). Oregano. Cilantro if I have it. </p>
<p>Simmer for at least six hours, at the lowest possible temperature. Add water if it gets thick, but you shouldn’t have to. It freezes well. If you have fresh tomatoes and want to use them, puree them and use them in place of the canned tomatoes.</p>
<p>Oh yeah cucumbers. my grandma used to make a salad of cucumbers and onion- with a dressing of sweetened vinegar?
Maybe my sister has the recipe. Ive got to start writing down my recipes.</p>
<p>I make up my chili recipe as I go along. I don’t like ground meat in my chili.
I usually start with a few onions that I dice and slowly cook to soften. I add garlic and diced red, green, orange or yellow pepper. (basically whatever color I have on hand). I add a spice mix of onion powder, oregano, cayenne pepper, chili powder and cumin. I don’t measure. Next comes a can of Rotel tomatoes or diced tomatoes (again whatever I have in my cupboard), can of low sodium chicken broth, bottle of beer (preferably dark). I simmer for an hour or so and add a couple of cans of beans. I buy low sodium and also rinse before adding. Once again I vary the type of bean depending on my mood. I like white beans, pinto beans, black beans or sometimes kidney beans. I simmer for however long I have before dinner. Sometimes I add before serving a cut up already cooked chicken breast. I precook the chicken breast on the bone drizzled with olive oil.
I like to serve my chili with diced avocado on the side, shredded cheese, onions and greek non fat plain yogurt or sour cream. If I have it I also offer cilantro. I also have diced fresh jalapeno pepper on the side for those who like it hot.
I usually serve with a green salad and a corn tortilla quesadilla.</p>
<p>I start by making my own chili powder from a combination of different kinds of dried peppers and cumin seed, cloves, etc toasted in a skillet and then ground.</p>