A pot of GOLD
I've been planning this vat of chili since our first cold snap, and I figured that since I was up this morning (see previous post) anyway, time to get at it. And as you can see, when I say a "vat of chili" I'm not messing around. This is my first batch of chili in the new condo, and I must say, the new stove did a mush better job than the circa 1980 stove that was in my old apartment.
Since Candy asked "Big Sandwich" for the recipe, I've included it at the bottom. But it's jazz. The recipe I took to the store got doubled and improvised a little, and yeah. And if you don't like a chunky, tomato-ie chili, this isn't for you.
I'm no "foodie" so I don't have "secret recipes." But some notes:
- While I've made it with the faux meat, once, I was grumpy from getting up early, so the gods demanded an animal sacrifice. Turned out to be three: a pig, a cow, and a turkey.
- Spicy Hot V8 is a great base.
- I steam the meat with a cup of water vs. frying. I like how the texture comes out (and chili is all about the texture) and I pretend that the water takes extra fat with it when you drain.
- Don't screw up like I did today. Sliced stewed tomatoes are not the same as chopped stewed tomatoes. I like it chunky, but DAMN SAM!
- An apple corer is a fabulous tool for starting the course chop on your onions.
- I usually do 3 bell peppers, red, green, and yellow add half of each in while cooking and leave the other halves for garnish, but it's just me, so not going "fancy."
I've been planning this vat of chili since our first cold snap, and I figured that since I was up this morning (see previous post) anyway, time to get at it. And as you can see, when I say a "vat of chili" I'm not messing around. This is my first batch of chili in the new condo, and I must say, the new stove did a mush better job than the circa 1980 stove that was in my old apartment.
Since Candy asked "Big Sandwich" for the recipe, I've included it at the bottom. But it's jazz. The recipe I took to the store got doubled and improvised a little, and yeah. And if you don't like a chunky, tomato-ie chili, this isn't for you.
I'm no "foodie" so I don't have "secret recipes." But some notes:
- While I've made it with the faux meat, once, I was grumpy from getting up early, so the gods demanded an animal sacrifice. Turned out to be three: a pig, a cow, and a turkey.
- Spicy Hot V8 is a great base.
- I steam the meat with a cup of water vs. frying. I like how the texture comes out (and chili is all about the texture) and I pretend that the water takes extra fat with it when you drain.
- Don't screw up like I did today. Sliced stewed tomatoes are not the same as chopped stewed tomatoes. I like it chunky, but DAMN SAM!
- An apple corer is a fabulous tool for starting the course chop on your onions.
- I usually do 3 bell peppers, red, green, and yellow add half of each in while cooking and leave the other halves for garnish, but it's just me, so not going "fancy."
Your supplies.
1 lb Tennessee Pride Hot Breakfast Sausage
1 lb Ground turkey
2 lb Ground beef (92% lean)
2 medium white onions / course chopped
2 46 oz bottles of Spicy Hot V8
2 packets of McCormick's Chili seasoning
2 40 oz cans of Brooks Hot Chili Beans
1 29 oz can of Contadina Tomato Puree
1 29 oz can of Contadina Crushed Tomatoes
2 14 oz cans of Del Monte Stewed Tomatoes (CHOPPED!)
2 14 oz cans of Contadina Tomato Sauce
2 16 oz bottles of Pace Chunky Salsa (hot/medium)
2 Bell Peppers (Red/Green) diced.
Steam the meat in batches, drain, and add the onions. Cook 'til onions are clarified.
Allow me to clarify
1 lb Tennessee Pride Hot Breakfast Sausage
1 lb Ground turkey
2 lb Ground beef (92% lean)
2 medium white onions / course chopped
2 46 oz bottles of Spicy Hot V8
2 packets of McCormick's Chili seasoning
2 40 oz cans of Brooks Hot Chili Beans
1 29 oz can of Contadina Tomato Puree
1 29 oz can of Contadina Crushed Tomatoes
2 14 oz cans of Del Monte Stewed Tomatoes (CHOPPED!)
2 14 oz cans of Contadina Tomato Sauce
2 16 oz bottles of Pace Chunky Salsa (hot/medium)
2 Bell Peppers (Red/Green) diced.
Steam the meat in batches, drain, and add the onions. Cook 'til onions are clarified.
Allow me to clarify
Open a whole lot of cans, jars, bottles, and packets and mix into a 16 quart stock pot.
Add meat/onions.
Simmer for a few hours stirring deep every 10 minutes to keep stuff from adhering to the bottom of the pot.
Fire good. Fire make food warm.
Feeds an army. Seriously. Make sure you have room in the freezer, or are expecting the Mongol Horde to pop by for the game.
Feeds an army. Seriously. Make sure you have room in the freezer, or are expecting the Mongol Horde to pop by for the game.
Now to clean the stove top...
7 comments:
Looks great! I make tons of chiles but the key to most of my really good ones is several different varieties of onions and beans. Also, I often throw in some maple syrup and dark beer. And half the peppers and onions I saute and the others I throw in near the end for added crunch and texture.
Sounds good, and if I were doing "party" chili, I would have used some different types of beans, but no dried ones that I had to rehydrate or anything. That's too close to work.
This IS the extent of my cooking skills, so I bow to anyone who has the zest for it, and it sounds like you do. I just try to keep myself from getting scurvy.
I love chili. Thanks for the recipe. Sounds perfect for a cold snowy day. I will let you know how it turns out. Looks like you'll be eating chili for a few months. You know you can freeze the rest for later..
And dude-I am super impressed by the visuals here. Nice work for a non-foodie. Looks like you got yourself a commercial grade stove. Awesome! but be forewarned, they heat up supremely fast and stay hot. Be sure to adjust temp accordingly when cooking or you'll be scraping burnt stuff off the bottom of all your pots and pans.
Candy,
I will be freezing it today to last a while. Love chili, but after noshing on it all day yesterday, it's time to have some variety.
I am also learning about the stove (the kitchen came Jenn-Air, "they" tell me that's good). I grew up with gas, but have been stuck using electic for years. Now I'm back to "cooking with gas" and couldn't be happier.
But, but my IRL friend, "the Blonde" put it nicely. "You don't deserve that stove. All you're going to do is cook frozen pizzas in it. I DESERVE THAT STOVE!" When I asked her what the 'Convection' switch did, the conversation ended. Quickly. In my defense, I'm not a big frozen pizza guy (I live in Chicago, freakin' pizza city USA), and a few other things have been cooked in it (squash casserole, some baked chicken, and Trader Joes' Salmon Roulette with spinach fourentine stuffing) she's not off the mark.
And actually heading out to take some pix for another photo project I will be writing about soon.
So I have seen you commenting on my two BFF's pages: Candy and Zibbs. Then Gwen spotlighted you on her blog. I am glad I visited, I am a "foodie" and anyone who posts recipes I will love forever!
I won't hold the convection conversation against you...
Oh, please do hold it against me. There is a "bacon" story coming up soon that will detail how little of a foodie I am.
Hint: Be careful when giving a techie instructions. They will be followed. EXACTLY.
Sometimes when I cook I follow the instructions a little too closely as well. I just have to remind myself to "let go" - things don't have to be exact. But I want them to be!
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