Go-To Chili: Difference between revisions

From Gerald R. Lucas
(Created page.)
 
(Added beans.)
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* 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
Line 30: Line 31:
# 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.



Revision as of 14:45, 10 February 2019

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
  • 
2 tablespoons vegetable bouillon (or 6 cubes)

  • 2 tablespoons cumin, ground
  • 
2 teaspoons paprika

  • 2 teaspoons oregano leaves 

  • 2 teaspoons sugar
[4]
  • ½ teaspoon coriander, ground

  • 1 teaspoon unsweetened cocoa
  • ½ teaspoon Texas Pete hot sauce[5]
  • 
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.[6]
  7. Add beans.[7]
  8. Cook, covered, for an additional 20 minutes.

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. This can safely be left out, if you want to limit carbs.
  5. Or whatever kind you like.
  6. The cornmeal and flour are optional. For low-carb, just skip this step.
  7. This, too, is optional, but I like beans.