So I made chili again. I followed the same recipe as last time, except I did modify the salt. Instead of a full teaspoon, I went for 3/4 teaspoons. Also, the original recipe called for some filler, specifically masa harina, which seems to be pretty standard. However, my favorite canned chili, Wolf Brand chili, uses oatmeal as filler, so I decided to try that. I only put in two teaspoons, so it didn't have much of an impact. But really, neither did the masa harina when I tried it the first time. It certain didn't ruin the recipe. It turned out good.
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Sunday, October 18, 2020
Friday, April 3, 2020
My chili
So I finally got around to making chili. I looked for a recipe, and I found this one from Texas Monthly. As usual, I didn't follow it exactly, but pretty close. The biggest difference was I only cooked half of the recipe.
Now that I've got some experience under my belt, I have ideas about how my second time should go. Since this is more extreme experimentation, I'm only making 1/6th of the recipe. So here is what I'm going with:
2 dried ancho chiles, stems removed
1 dried pasilla chile, stem removed
1 dried chipotle chile, stem removed
1 dried cascabel chile, stem removed
1 jalapeño
2 cups chicken stock
1 pound beef chuck
1/3 large onion, chopped
3 garlic cloves, minced
1/2 roma tomato, diced
1/2 tablespoons cumin
1/2 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon unsweetened cocoa
1 teaspoon sweet Hungarian paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
dash of cloves
salt to taste (I used a teaspoon, that was probably a bit too much)
Basically what I did is take all of the chiles and put them in a pot with the chicken stock on medium heat. Then I took the ground chuck, onion and garlic and cooked them on medium heat in a skillet. Once the ground beef browned, I took the broth with the chiles and put it in a blender and blended it until the chiles were broken up. Then I put the mixture back in the pot, added the beef mixture, added the tomato, and then the spices.
And I know that this is going to be heresy for some people, but I've been trying to lose weight, and the "stay at home" order hasn't been helping at all. So I cut the ground beef by half and replaced it with mushrooms. We'll see how it goes.
Now that I've got some experience under my belt, I have ideas about how my second time should go. Since this is more extreme experimentation, I'm only making 1/6th of the recipe. So here is what I'm going with:
2 dried ancho chiles, stems removed
1 dried pasilla chile, stem removed
1 dried chipotle chile, stem removed
1 dried cascabel chile, stem removed
1 jalapeño
2 cups chicken stock
1 pound beef chuck
1/3 large onion, chopped
3 garlic cloves, minced
1/2 roma tomato, diced
1/2 tablespoons cumin
1/2 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon unsweetened cocoa
1 teaspoon sweet Hungarian paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
dash of cloves
salt to taste (I used a teaspoon, that was probably a bit too much)
Basically what I did is take all of the chiles and put them in a pot with the chicken stock on medium heat. Then I took the ground chuck, onion and garlic and cooked them on medium heat in a skillet. Once the ground beef browned, I took the broth with the chiles and put it in a blender and blended it until the chiles were broken up. Then I put the mixture back in the pot, added the beef mixture, added the tomato, and then the spices.
And I know that this is going to be heresy for some people, but I've been trying to lose weight, and the "stay at home" order hasn't been helping at all. So I cut the ground beef by half and replaced it with mushrooms. We'll see how it goes.
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