Go-To Chili: Difference between revisions

From Gerald R. Lucas
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===Ingredients===
===Ingredients===
* 1 lb. turkey, ground

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* 1 lb. turkey, ground
* 1 lb. chicken, ground
* 1 lb. chicken, ground
* 1 lb. pork, ground
<ref>I’ve used chorizo here to excellent effect.</ref>
* 1 lb. pork, ground<ref>I’ve used chorizo here to excellent effect.</ref>
* 2 cans kidney beans, undrained
* 4 garlic cloves, finely chopped
* 4 garlic cloves, finely chopped
* 
1 cup finely chopped onion
* 1 cup finely chopped onion
* 
8 oz. tomato sauce

* 8 oz. tomato sauce
* 1 cup water

* 1 cup water
* 1 can beer (12 oz.)<ref>I get a Foster’s oil can and use some for the chili and drink the rest while cooking.</ref>
* 1 can beer (12 oz.)<ref>I get a Foster’s oil can and use some for the chili and drink the rest while cooking.</ref>
* 
3 tablespoons chili powder  
* 3 tablespoons chili powder<ref>Try [https://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe-1943055 AB’s homemade powder] to kick it up a notch.</ref>
* 
2 tablespoons vegetable bouillon (or 6 cubes)

* 2 tablespoons bouillon (or 6 cubes)<ref>Use whatever kind you like; I use chicken.</ref>
* 2 tablespoons cumin, ground
* 2 tablespoons cumin, ground
* 
2 teaspoons paprika

* 2 teaspoons paprika
* 2 teaspoons oregano leaves 

* 2 teaspoons oregano
* 2 teaspoons sugar
<ref>This can safely be left out, if you want to limit carbs.</ref>
* 2 teaspoons sugar<ref>This can safely be left out, if you want to limit carbs.</ref>
* ½ teaspoon coriander, ground

* ½ teaspoon coriander, ground
* 1 teaspoon unsweetened cocoa  
* 1 teaspoon unsweetened cocoa  
* ½ teaspoon Texas Pete hot sauce<ref>Or whatever kind you like.</ref>
* ½ teaspoon Texas Pete hot sauce<ref>Or whatever kind you like.</ref>
* 
1 teaspoon cornmeal
* 1 teaspoon cornmeal
* 
1 teaspoon flour
* 1 teaspoon flour
* 
1 teaspoon warm water
* 1 teaspoon warm water
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===
Directions===
===
Directions===
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# Bring to a boil then reduce heat and simmer, covered, for 2 hours.
# Bring to a boil then reduce heat and simmer, covered, for 2 hours.
# In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.<ref>The cornmeal and flour are optional. For low-carb, just skip this step.</ref>
# In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.<ref>The cornmeal and flour are optional. For low-carb, just skip this step.</ref>
# Add beans.<ref>This, too, is optional, but I like beans.</ref>
# Cook, covered, for an additional 20 minutes.
# Cook, covered, for an additional 20 minutes.
Serve it with your favorite chili toppings. I like shredded, extra-sharp cheddar and diced onions. Sour cream is also a good choice. I’ve also been known to crumble some nacho-cheese Doritos on top.


===Notes===
===Notes===
{{Reflist}}
{{Reflist|20em}}


[[Category:Recipes]]
[[Category:Recipes]]

Latest revision as of 07:36, 23 December 2022

I’ve made this chili several times.[1] I usually make a double recipe to support family get-togethers on Xmas eve. Since Autumn doesn’t eat beef, I modified this recipe to use birds and pig only.

Ingredients

  • 1 lb. turkey, ground
  • 1 lb. chicken, ground
  • 1 lb. pork, ground[2]
  • 2 cans kidney beans, undrained
  • 4 garlic cloves, finely chopped
  • 1 cup finely chopped onion
  • 8 oz. tomato sauce
  • 1 cup water
  • 1 can beer (12 oz.)[3]
  • 3 tablespoons chili powder[4]
  • 2 tablespoons bouillon (or 6 cubes)[5]
  • 2 tablespoons cumin, ground
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 2 teaspoons sugar[6]
  • ½ teaspoon coriander, ground
  • 1 teaspoon unsweetened cocoa
  • ½ teaspoon Texas Pete hot sauce[7]
  • 1 teaspoon cornmeal
  • 1 teaspoon flour
  • 1 teaspoon warm water


Directions

  1. In a large saucepan brown the birds using a bit of avocado oil, drain the fat. Remove the meat.
  2. Brown the pork, drain all but 2 tablespoons of the fat.
  3. Add the garlic and onion, cook and stir until tender.
  4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
  5. Bring to a boil then reduce heat and simmer, covered, for 2 hours.
  6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well. Stir into chili.[8]
  7. Add beans.[9]
  8. Cook, covered, for an additional 20 minutes.

Serve it with your favorite chili toppings. I like shredded, extra-sharp cheddar and diced onions. Sour cream is also a good choice. I’ve also been known to crumble some nacho-cheese Doritos on top.

Notes

  1. ↑ It’s based on Best Chili Recipe.
  2. ↑ I’ve used chorizo here to excellent effect.
  3. ↑ I get a Foster’s oil can and use some for the chili and drink the rest while cooking.
  4. ↑ Try AB’s homemade powder to kick it up a notch.
  5. ↑ Use whatever kind you like; I use chicken.
  6. ↑ This can safely be left out, if you want to limit carbs.
  7. ↑ Or whatever kind you like.
  8. ↑ The cornmeal and flour are optional. For low-carb, just skip this step.
  9. ↑ This, too, is optional, but I like beans.
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