|
Post by Chuckie on Jan 19, 2011 9:29:34 GMT -5
Is that a "hint-hint", Christi?! Here's a recipe for chili I LOVE!!! It is VERY hardy--almost stew-like! I use canned beans and use all THREE varieties. Believe me, it almost fills the 7 quart pot, so it makes A LOT! Marka, guess you could make it and then freeze it in batches, as it freezes EXCELLENTLY! You could make ONE batch in the fall, freeze it, and then have your chili done for the winter. EL PASO CHILI 2 Tbs. Olive oil 2#’s cubed top round beef 1# ground beef 2 Cups finely chopped onion 6 Tbs. chili powder or to taste (or Wms Chili Seasoning) 4 cloves finely chopped garlic 1 can beef broth 2 cups pinto, kidney or black beans (I use a can of all THREE) 1 Tbs. red wine vinegar 1 Tbs. packed brown sugar 2 – 28 oz. Italian Plum Tomatoes, crushed & undrained 1 can rotell tomatoes (original OR hot) salt & cayenne or hot crushed chili peppers to taste Heat olive oil in large well pot on top of stove. Add garlic/onions, cover & cook till soft. Add top round, brown thoroughly. Brown hamburger in skillet on stove; drain, add to large well pot. Add chili powder or Williams Chili season packet, heat 5 mins. Stir in tomatoes and broth, bring to simmer. Lock lid on pot, place pot in well, burn gas 10 minutes. CWTGTO one hour or all day. Just before serving, remove pot from well. Add beans, brown sugar, vinegar, salt & cayenne/or crushed chili peppers. Heat 5 minutes more on stove top. Guess you COULD add these last ingredients before you put it in the well, and it would be all done when you got home. My problem is, sometimes it's MORE than the pot can handle when I add all those beans!
|
|
|
Post by lwagne on Jan 19, 2011 16:48:44 GMT -5
It WAS a hint, but I had to forge ahead without you. It's a chili cold winter warning down here in Southern Missouri!! I used raw beans and stew meat cause that's what I had, but I will use the vinegar and brown sugar. Can hardly wait til dinner. Thanks, Chuckie, there will be chile all over the U.S. tomorrow - all in thermowells!!!
|
|
|
Post by Chuckie on Jan 19, 2011 20:22:54 GMT -5
We have AT LEAST six FRESH inches of snow on the ground since noon, and it's still a comin' down!! PRAISE GOD we have our necessities AND booze--hmmmm, guess I'm repeating myself there! Might have to call in the St. Bernards by morn, because we are sustaining ourselves QUITE liberally! Signed, Chuckie a/k/a Nan-nook of the North, soon-2-B-known-as-FORMER-booze baron
|
|
|
Post by lwagne on Jan 19, 2011 22:16:19 GMT -5
I have SO much trouble getting dried beans to cook all the way through. Chili was GREAT, but beans weren't totally soft. Putting it all in the oven for a couple hours. I don't want thermowell to burn the bottom. So - raw beans and water first in the thermowell. Then browned stew meat, browned onion, garlic, chili powder, pepper, diced tomatoes. Then brown sugar and vinegar last. Also, someone once told me if you put the tomatoes in with the raw beans, the beans will never get soft - so I add them late. My beans get chewable - but still not soft. Two hours in the oven should do it. Thanks, Chuckie
|
|
|
Post by Chuckie on Jan 19, 2011 22:49:21 GMT -5
I feel your pain, Christi! I have trouble w/dried beans too! I had to turn dried Great Northern beans (FIVE POUNDS!) into baked beans for our LARGE family reunion last August. We have a jelly pot (like a tapered bottom enameled canning pot) and I put them in there and brought them to the boil, let them set 45 minutes, and drained them. Added all my 'secret' ingredients, covered w/H20, and brought them BACK to boil. In the interim, I turned the Chambers oven up to 500. Once beans came to the boil, I covered them & put them in the oven, ran the gas for 20 minutes, CWTGTO overnight. In the morn, they were STILL hard as bricks in the middle!! I went to the cellar and pulled out the trusty LARGE pressure cooker. Brought them up to 15#'s pressure for like 10 minutes, brought them down IMMEDIATELY--done to PERFECTION!!! ;D Methinks I just had the pot overloaded for the oven, and the heat didn't penetrate well; the outer beans were done GREAT. At any rate, ALL raved about them, and what wasn't eaten were taken home by SEVERAL, w/o prodding... The ONLY way I have been able to do dried beans in LARGE batches is via the pressure cooker. Every way ELSE, no luck, but, AGAIN that is LARGE batches. I made my vegetarian wife a batch via the Idlehour recipe sans the meat, and she thought them the best beans EVER!
|
|
|
Post by lwagne on Jan 19, 2011 23:52:05 GMT -5
Well, BAKING the chili in the oven for a final hour at 350F finally softened the little suckers. Tomorrow, perfect chili if the hard beans tonight don't give us a stomach ache.
P.S. Maybe that's why they call them "Baked Beans"!! Duh
|
|
|
Post by divecchio on Jan 20, 2011 0:17:26 GMT -5
christi.......have you tried soaking the beans in water overnight? ......that's what i do and haven't had any problems with them staying hard......in the morning i just drain the water, add fresh water, bring them to a boil, add whatever i need - herbs, spices, etc. (depending on what i'm going to do with them) and cook them in the thermowell on low heat for an hour or so.....turn the heat off and check them in a couple of hours and they're nice an soft.......my grandmother used to bring the water to the boil and then soak them overnight - i've done it with and without boiling and don't notice much difference.........
|
|
|
Post by lwagne on Jan 20, 2011 11:19:17 GMT -5
I think soaking is the way to go. I wanted chili NOW!! But, I had to cook in the thermowell and then bake - so I may as well have soaked!!
|
|
|
Post by marka on Jan 20, 2011 11:36:31 GMT -5
I've never had a problem getting beans done. I never soak them, just put them in the T-well, 15 mins. of gas for 1 pound of beans and 4-5 hours later.....done.
I did have trouble with lentils however.
I am going to have try the chili, sounds really good!
|
|
|
Post by Chuckie on Jan 20, 2011 11:50:58 GMT -5
The boiling/let them set method is the one recommended in the pressure cooker book. Bring to boil in open pot, boil three minutes, let stand 30 minutes, drain, then follow recipe.
This for those of us who DON'T soak overnight, as MANY TIMES I have no idea WHAT I'm going to cook until time for supper!!
|
|
|
Post by dugbug on Jan 25, 2011 18:22:40 GMT -5
Did you make them, Dugbug? We had an AFC championship party at my dad's this past Sunday. His wife said she was going to make cabbage rolls. (They have a Chambers model B in their kitchen.) dugbug: "hey Sue, wanna try out that well? I know of a recipe for cabbage rolls for the well that utilizes the CWTGTO feature!" Sue: "Sure, send me the recipe!" Chuckie, she nailed it! It was the first time ever that she CWTGTO too. She used her own recipe for the filling (she puts bacon in there!) but I tell you, I couldn't stop eating them. Melted in your mouth. Thanks again Chuckie! Next time I have to make em!
|
|
|
Post by Chuckie on Jan 25, 2011 18:34:21 GMT -5
WOO0-HOO! Glad they worked out--wouldn't want THAT blood on my head iffen they were LOUSY!!
Golumbkis are like chili--EVERYBODY has their own recipe, and there AIN'T no right or wrong way to make them!
Any idea how many it made? I MEANT to keep track to update the recipe, and forgot--as they lasted SO LONG w/just ME eating them! I know it won't be a 'pat number' even if I DID keep track, but methinks it was around 18 or 20--see if Sue kept a count, just for the record...
Chuckie
|
|
|
Post by Chuckie on Apr 10, 2013 15:04:03 GMT -5
Here is a good recipe using homemade sauerkraut. This was given to me by my Swiss friend: Szegediner Gulasch 1 tsp. Oil 1 Tbsp. Salt 2-3 Onions, chopped 1 Tbsp. Tomato paste 1/2 lb. Pork stew meat 2 Cloves garlic, crushed 1 tsp. Paprika 1-1 1/2 lb Sauerkraut 1 cup meat bouillon 1 cup sourcream Saute onions in oil. Add pork and cook 10 minutes. Add paprika and salt, cook 10 more minutes. Add tomato paste, garlic, and bouillon. Cook 1 1/2 hours. Add sauerkraut and cook 20 minutes. Add sourcream just before serving. I had to bump this up--bored today @ work, reading old recipes. Ti's a VERY cool, rainy, Irish kinda day, and this sounds just right!! Will cook it in the well and let you know how it comes out. A friend of ours had a hoop house, and grew cabbages, etc all winter. He gave us like EIGHT heads about two weeks ago getting ready for his spring plantings, and we made up more kraut. Due to come outta the crock. Thanks for the original post 58limited!! CHEERS! Chuckie
|
|