|
Post by melissa on Oct 3, 2010 16:40:51 GMT -5
anybody have a good recipe? i was surprised there wasn't a recipe in the cookbook. the twell seems designed for chili! thanks
|
|
|
Post by Chuckie on Oct 3, 2010 20:37:36 GMT -5
Melissa--try this, ti's MY favorite!!! EL PASO CHILI2 #'s cubed top round steak 1# hamburger 2 cups finely chopped onions 4 cloves garlic minced 2 - 28 oz cans diced Italian tomatoes, undrained 1 small can original Rotel tomatoes, undrained 1 small can ea. of red kidney, chili & black beans 6 TBS chili powder (or a couple of pax of Williams Chili Seasoning) 2 TBS cumin 1 can beef broth 1 TBS packed brown sugar 2 TBS red wine vinegar Salt and cayenne and/or hot crushed chili peppers to taste In a large skillet (you CAN use large well pot, but I find this easier in a skillet) add hamburger/top round steak garlic/onions, fry until meat is browned. Drain off excess grease. Add chili powder or Wms seasoning & cumin, simmer 5 minutes. Put in large well pot, add Rotel/Italian tomatoes/beef broth, snap on lid and put in well. Burn gas 10 minutes or so--until steam rises out of well. CWTGTO for @ least one hour, or all day whilst @ work. When ready to serve, remove pot from well. Add brown sugar & vinegar, and cayenne or hot crushed chili peppers to taste. Add cans of beans. Heat on stove top five minutes or until heated through; can also be put BACK in the well after beans added w/five more minutes of gas, then left to CWTGTO until ready to eat later. This is a HEARTY chili, and MOST enjoyable! It is as hot as you wish to make it, and VERY filling! We also add bell & Anaheim peppers IF available from the garden when browning the meats. Enjoy! Chuckie
|
|
|
Post by marka on Oct 3, 2010 21:27:46 GMT -5
The T-well is built for beans! I always use dry beans and leave them in for 4 hour or more, all day in fact and they are perfect.
I made white chili (on a low fat diet, dropped 40lbs so far!) with chicken and great northern white beans. Turned out really well!
|
|