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Great thread.....just what Ive been lookin' for.
My wife of 21 years was a fantastic cook. but she's nolonger with us. What I'm missing is a womans touch when it comes to living alone.
I am also down sizing. I am no cook, but I would like to start. Ive been living on frozen burritos and top Roman for the last 2 years.
What i would like is a couple of receipts for "homemade" Chlli, one cooked in a crock pot and one on a stove top.
I really miss homemade chill.. I'm originally from NW Michigan. Chilli was a winter delight there. Almost every mother enterd their chilli at the Fair.
Most women/men have their own way of making it, and with South Dakota being a winter wonderland , I would love to hear how you make your chilli.
and yes..even you "Jammie"...
Thank You
Mike
Okay, since there seems to be some interest, here is a simple Chili recipe that works great and can be modified as you get the hang of making Chili.
Pick up a packet of any chili mix at any grocery store. The recipe will be on the back of the packet. I am partial to McKormicks spices, but Durkee's or others will work well. I always use tomatoe sauce, not tomatoe paste. Use 85% lean ground beef. There is too much water in the fattier meat and 90% lean seems to be too dry. After browning the meat, most recipes will tell you to drain off the excess liquid. Don't do that. The liquid is where all the flavor is. You want to cook off the liquid and keep the flavor. Add your spices along with the liquid from the beans. Let the pot simmer for 10 to 12 minutes to cook down the liquids. Add your beans and simmer for another 2 or 3 minutes. If the texture is still soupier than you like, add a generous pinch of oatmeal to thicken it up. Let the pot cool and put it in the refrigerator to chill for about 2 hours or more. Heat as much as you want to eat. For greater enjoyment add some sharp cheddar cheese before you heat it, or a dollop of sour cream after it is heated.
uh
Location: Oklahoma(formerly SoCalif) Originally Mich,
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Quote:
Originally Posted by uncleharley
Okay, since there seems to be some interest, here is a simple Chili recipe that works great and can be modified as you get the hang of making Chili.
Pick up a packet of any chili mix at any grocery store. The recipe will be on the back of the packet. I am partial to McKormicks spices, but Durkee's or others will work well. I always use tomatoe sauce, not tomatoe paste. Use 85% lean ground beef. There is too much water in the fattier meat and 90% lean seems to be too dry. After browning the meat, most recipes will tell you to drain off the excess liquid. Don't do that. The liquid is where all the flavor is. You want to cook off the liquid and keep the flavor. Add your spices along with the liquid from the beans. Let the pot simmer for 10 to 12 minutes to cook down the liquids. Add your beans and simmer for another 2 or 3 minutes. If the texture is still soupier than you like, add a generous pinch of oatmeal to thicken it up. Let the pot cool and put it in the refrigerator to chill for about 2 hours or more. Heat as much as you want to eat. For greater enjoyment add some sharp cheddar cheese before you heat it, or a dollop of sour cream after it is heated.
uh
Thank You, I'll try that. and thanks for the tips, I recall having chilli where the meat was too dry.
You must have confidence in this...............I don't see a disclaimer..
mkfarnam - uncleharley's got a great recipe going there. We do a version of the same. I have an ultra homemade one; I'll try to drag that out and post it. For now, you really have to work hard to beat some of the mixes they have at the stores.
The only thing I'd add is that when you're doing this cook extra meat. You can freeze the cooked meat and use it later for tacos, spaghetti, stuffed peppers, lasagna, etc. I also tend to always add minced onion and green peppers to the meat mixture. Then, before adding the chili seasonings, remove 1/3 or 1/2 or whatever to freeze. Cooking is a lot easier when you shorten some steps along the way for future meals. I just did this with 3 pounds of 85/15 I got on sale at the Albertson's.
Also, and this may be a complete WI thing, we always cook up the smallest shell pasta we can find. Then set the cooked shells in a bowl, top with chili, add the shredded cheese (a must I think) and sometimes (though I don't always do this) add a dollop of sour cream.
Tonight I had cubed steaks imported for the mid west of the USA. Fried okra imported from north Florida. The steak was so good it just might have come for Debey's herd. I feel like a king with them vittles.
Another tip for chili and other spicey foods is to add something sweet to the pot. The sweetness will pick up the spices a bit without adding any burn. Some people like to add a spoonful of brown sugar, but I find that to be too sweet for chili. It works great for Italian dish's. I like adding a diced SWEET onion to the meat when I am adding the spices. It adds just a subtle touch to the flavor.
Tonight I had cubed steaks imported for the mid west of the USA. Fried okra imported from north Florida. The steak was so good it just might have come for Debey's herd. I feel like a king with them vittles.
It sounds like you had an All American meal instead of just a "One region" meal. When you said, "Okra", I thought it was maybe from OK. I imagine it was a popular dish in Mo., too, is that correct?
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. I'm originally from NW Michigan. Chilli was a winter delight there. Almost every mother enterd their chilli at the Fair.
Chili
