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Old 09-04-2016, 02:58 PM   #1
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9/4/16 Chili Experiment #

I can't count that high.


Into the crock pot on high.
1/2 pound large plate ground chuck
1 smallish onion. (course dice)
2 + cloves of garlic (course dice)
1 red pepper Cored and seeded (diced)
Big splash of liquid smoke
Cook on high until onions and pepper are softened stirring as you go. (Aprox 1 1/2 to 2 hours)

Now toss in
1 cup of red beans you soaked in enough water to cover since you thought about soaking them. If you didn't think to soak them then go ahead and toss them in anyway. They'll cook either way.
1 Tsp generic Chili Powder
1 Tsp Cumin
1 Tsp Paprika
About 1/4 tsp of dried Cilantro you've had sitting around for ages since you don't really like Cilantro and want to clean out the spice rack.
1 tsp of "Organic" Adobo Seasoning you bought on a whim and want to use up before you kick the bucket.
2 dried hot peppers you've had from last years harvest and you believe one is a cayenne but have no idea what the other is.
1/2 tsp of dried cayenne pepper in case the second pepper was a weakling.


Did I mention Stir, stir, stir.

Let that concoction go for about 1/2 hour. The spices like to cook a bit or so I tell myself.

Now add.
2 cups chicken stock because those beans will need more liquid and you just made it and haven't yet portioned it out to freeze for use at a later date so it's easier then digging through the freezer to find the beef stock you made ages ago.

That's it. Time to relax and wait for the chili to be done and the way to tell that is when the beans are done.

Taste often and adjust S&P and heat as necessary.








Okay I lied. That's not tonight's menu.
But it's what I've been cooking as I puttered around the house today.
Much more interesting then the hot dog I'll have for dinner.
And that dog just might find a bit of chili as a topping but the chili is going to be lunch next week and frozen portions for the future.

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Old 09-04-2016, 10:30 PM   #2
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Only a teaspoon of chili powder?

I use like a hundred times more....
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Old 09-05-2016, 12:03 AM   #3
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Sounds good, Zagut. Your post reminds me that it's about time to get the fixin's to make up a big batch of chili, now that fall is in the air. Yes, even in SoCal. It's so nice to be able to pull a meal or two sized portions of homemade chili out of the freezer.

I love cornbread with it. Once in a great while I make my own - but most of the time I doctor up a box of Jiffy cornbread mix with some chopped jalapenos and a little cheddar.

Oh....and have you tried chili over baked 'taters, smothered with cheese and onions....? Yum...
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Old 09-05-2016, 10:56 AM   #4
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Oops.

Thanks Jennyema for catching my goof.
Those first three should have been Tbs.
And I did end up adding a but more as an adjustment.
Also all measurements were by eye.

But 100 times more?
What's that?
About 33 Tbs?
I like chilies but that's a bit much for my taste.
Now if you up the Cumin too then we might give it a try.

It turned out rather well if I must say so myself.
It was one of those toss in what's easy, on hand, and what you want to use up recipes.



Cheryl, Chili is one of those things you always make up a big batch of.
And the crock pot was made for it. Toss whatever in and check it later.
Yes I've had it on taters.
Good eats.
It goes with many things so that's another reason to make enough to have on hand for later uses.
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Old 09-07-2016, 06:43 PM   #5
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Every time I make chili it's an experiment, to the point that I have no real recipe. As you said, just kinda toss what seems like it would work into the pot.

We serve ours with polenta ( made with cheddar cheese mixed in).
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Old 09-07-2016, 08:17 PM   #6
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Chili is not a recipe.

It's an evolution.
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Old 09-07-2016, 09:11 PM   #7
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I like your process, keep going until it's perfect!
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Old 09-07-2016, 09:15 PM   #8
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With a recipe , such as chili, that is always evolving, do you guys bother writing down all the ' tweeks' in the recipe ?

I don't have a written recipe, I just have kind of a ' initial base' that I start with, then take it from there. never the same twice.
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Old 09-08-2016, 07:48 AM   #9
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Does anyone remember Luckytrim's "Chile File"?

Awesome Possum Chili
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Old 09-08-2016, 09:54 AM   #10
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Quote:
Originally Posted by Zagut View Post
Oops.

Thanks Jennyema for catching my goof.
Those first three should have been Tbs.
And I did end up adding a but more as an adjustment.
Also all measurements were by eye.

But 100 times more?
What's that?
About 33 Tbs?
I like chilies but that's a bit much for my taste.
Now if you up the Cumin too then we might give it a try.

It turned out rather well if I must say so myself.
It was one of those toss in what's easy, on hand, and what you want to use up recipes.



Cheryl, Chili is one of those things you always make up a big batch of.
And the crock pot was made for it. Toss whatever in and check it later.
Yes I've had it on taters.
Good eats.
It goes with many things so that's another reason to make enough to have on hand for later uses.

Hyperbole ....

But I did make chile over Labor Day and used half the clontainer of Gebhardts chile powder. So 5 tablespoons maybe
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