Post by Chuckie on Oct 31, 2014 12:16:36 GMT -5
Woke up to a brrrrrrrrrrrr 32 degrees here today, down to 24 tonight!! Thought the weather sounded GR8 for my chunky chili & All Hallows Eve!!!
CHUCKIE'S CHUNKY CHILI
2#'s ground beef
1 large onion chunked
1 green bell pepper chunked
2#'s round steak chunked (I used patio steaks today, on sale)
2 TBS olive oil
4 - TBS Chili powder (or to taste)
1 tsp chipotle chili pepper
1 - tsp to 1 - TBS cumin (optional--some folks don't like)
3 - TBS jarred minced garlic
1 - 14.5 oz can Mexican Style Tomatoes
1 - 14.5 oz can Italian Style Tomatoes
2 - 10 oz cans Rotell Tomatoes (or generic)
1 - 14.5 oz can beef broth
2 - 15.5 oz cans red kidney beans
1 - 15.5 oz can chili beans
2 - TBS red wine vinegar
1 - TBS brown sugar
1 tsp to 1 TBS red pepper flakes (to taste)
Chunk up onion & pepper, add to ground beef. Cook until slightly browned, drain.
While it drains, chunk up steak meat, toss w/olive oil, brown slightly & cook off most liquid.
Return ground beef to pan while steak browns, add cumin (opt), chili powders & garlic, stir. Heat on low until spices 'awaken'
Combine browned steak meat with ground beef. AT THIS POINT YOU COULD STOP, PLACE IN TUPPERWARE, AND CONTINUE THE REST OF THE RECIPE BELOW BROKEN LINE IN THE MORNING B4 WORK
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Place two meats in large well kettle. Add tomatoes, rotells & beef broth. This is how full your pot is (approx)
Burn gas 20 minutes, then leave all day to CWTGTO. This also tenderizes your 'cheap'(as if there IS such a thing!) steak meat and blends the flavors.
This evening, I will put the large kettle on stovetop, add brown sugar & red wine vinegar. I then taste to see how many OR any red pepper flakes to add. Then add beans, stir and heat through.
We like to serve it over 1/4 cup of thermowell rice (helps cut gas they claim!) & top w/shredded sharp cheddar. DELISH! You can leave your completed chili simmering on lowest daisy flame w/lid ajar whilst you cook rice in thermowell per Idlehour.
This DOES make a lot! What I do is eat what I want of it, then I take a soup mug I use for lunch everyday, and use that as my 'measuring guide' to scoop out chili & carefully place in ziplock bags. Get all air out of bags, flatten completely, place on cookie sheet to freeze flat. When froze, bags can be stood up in door of freezer, and you have the exact serving for lunch someday! To reheat, I peel the bag off the frozen chili (often coming off in pieces!), and place in a shallow thermowell kettle I have (eBay find--see pic above). Five minutes of gas in the morning, and it is steaming hot @ lunch time.
CHEERS!
Chuckie
CHUCKIE'S CHUNKY CHILI
2#'s ground beef
1 large onion chunked
1 green bell pepper chunked
2#'s round steak chunked (I used patio steaks today, on sale)
2 TBS olive oil
4 - TBS Chili powder (or to taste)
1 tsp chipotle chili pepper
1 - tsp to 1 - TBS cumin (optional--some folks don't like)
3 - TBS jarred minced garlic
1 - 14.5 oz can Mexican Style Tomatoes
1 - 14.5 oz can Italian Style Tomatoes
2 - 10 oz cans Rotell Tomatoes (or generic)
1 - 14.5 oz can beef broth
2 - 15.5 oz cans red kidney beans
1 - 15.5 oz can chili beans
2 - TBS red wine vinegar
1 - TBS brown sugar
1 tsp to 1 TBS red pepper flakes (to taste)
Chunk up onion & pepper, add to ground beef. Cook until slightly browned, drain.
While it drains, chunk up steak meat, toss w/olive oil, brown slightly & cook off most liquid.
Return ground beef to pan while steak browns, add cumin (opt), chili powders & garlic, stir. Heat on low until spices 'awaken'
Combine browned steak meat with ground beef. AT THIS POINT YOU COULD STOP, PLACE IN TUPPERWARE, AND CONTINUE THE REST OF THE RECIPE BELOW BROKEN LINE IN THE MORNING B4 WORK
---------------------------------------------------------------------------------------------------------------------------------
Place two meats in large well kettle. Add tomatoes, rotells & beef broth. This is how full your pot is (approx)
Burn gas 20 minutes, then leave all day to CWTGTO. This also tenderizes your 'cheap'(as if there IS such a thing!) steak meat and blends the flavors.
This evening, I will put the large kettle on stovetop, add brown sugar & red wine vinegar. I then taste to see how many OR any red pepper flakes to add. Then add beans, stir and heat through.
We like to serve it over 1/4 cup of thermowell rice (helps cut gas they claim!) & top w/shredded sharp cheddar. DELISH! You can leave your completed chili simmering on lowest daisy flame w/lid ajar whilst you cook rice in thermowell per Idlehour.
This DOES make a lot! What I do is eat what I want of it, then I take a soup mug I use for lunch everyday, and use that as my 'measuring guide' to scoop out chili & carefully place in ziplock bags. Get all air out of bags, flatten completely, place on cookie sheet to freeze flat. When froze, bags can be stood up in door of freezer, and you have the exact serving for lunch someday! To reheat, I peel the bag off the frozen chili (often coming off in pieces!), and place in a shallow thermowell kettle I have (eBay find--see pic above). Five minutes of gas in the morning, and it is steaming hot @ lunch time.
CHEERS!
Chuckie