quicksilver
Washing Up
CALICO CHILI with BEEF & BEANS
INGREDIENTS
4 to 6 slices of bacon cut in 3rds (depending on thickness)
3/4 lb beef bottom round roast, sliced into thin slivers
3/4 lb lean chooped meat/beef
1 meduim onion, finely chopped
2 cloves garlic, finely minced
1 tsp. ground cumin
1 TBSP. chili powder (more to taste)
1 TBSP. course ground salt (kosher is good)
1 tsp. fresh ground black pepper
1 can red (not pink) kidney beans, drained and rinsed
1 1/2 lbs canned, peeled tomatoes
1 tsp. dried celantro
1 small can (4 oz.) jalapeno peppers (in mexican food section)
**cornmeal optional for thickening
shredded sharp cheddar, or monteray jack cheese
sour cream
chopped onions
chopped scallions (green onions) white & green parts
sliced black olives
crumbled saltine crackers
CHILI CAN BE SERVED OVER YELLOW (saffron) RICE
TO COOK
(I do the meat and spice cooking in cast iron on outside grill. It seems to pick up some flavor)
In a large, heavy weight skillet ( I use cast iron) saute bacon until crisp. Add beef and onions. Cook on medium til browned - about 5 minutes.
Add garlic, salt, pepper, cumin and chili powder. Continue cooking 10 to 15 minutes.
Bring ingredients inside and place into large, heavyweight pot (I use the same one for spaghetti sauce)
Add beans, tomatoes, cilantro and jalapenos.
Simmer covered at least 1 hour, until beans are soft and liquid is incorperated and evaporated. ( if still too liquidy uncover for another 10 to 15 minutes) or (add 1-2 tsp. cornmeal) (I've only had to do the cornmeal once)
No watery liquid should remain.
Serve in bowls piping hot with your favorite garnish, w/w.o. yellow rice.
(get your mise en place together 1st)
INGREDIENTS
4 to 6 slices of bacon cut in 3rds (depending on thickness)
3/4 lb beef bottom round roast, sliced into thin slivers
3/4 lb lean chooped meat/beef
1 meduim onion, finely chopped
2 cloves garlic, finely minced
1 tsp. ground cumin
1 TBSP. chili powder (more to taste)
1 TBSP. course ground salt (kosher is good)
1 tsp. fresh ground black pepper
1 can red (not pink) kidney beans, drained and rinsed
1 1/2 lbs canned, peeled tomatoes
1 tsp. dried celantro
1 small can (4 oz.) jalapeno peppers (in mexican food section)
**cornmeal optional for thickening
TOPPINGS - optional
shredded sharp cheddar, or monteray jack cheese
sour cream
chopped onions
chopped scallions (green onions) white & green parts
sliced black olives
crumbled saltine crackers
CHILI CAN BE SERVED OVER YELLOW (saffron) RICE
TO COOK
(I do the meat and spice cooking in cast iron on outside grill. It seems to pick up some flavor)
In a large, heavy weight skillet ( I use cast iron) saute bacon until crisp. Add beef and onions. Cook on medium til browned - about 5 minutes.
Add garlic, salt, pepper, cumin and chili powder. Continue cooking 10 to 15 minutes.
Bring ingredients inside and place into large, heavyweight pot (I use the same one for spaghetti sauce)
Add beans, tomatoes, cilantro and jalapenos.
Simmer covered at least 1 hour, until beans are soft and liquid is incorperated and evaporated. ( if still too liquidy uncover for another 10 to 15 minutes) or (add 1-2 tsp. cornmeal) (I've only had to do the cornmeal once)
No watery liquid should remain.
Serve in bowls piping hot with your favorite garnish, w/w.o. yellow rice.
ENJOY!!!
Taste of chilhood.
