Recipes
jeanluv asked for the recipe to my chili. remember, she asked for it.
jodi's super special chili
ingredients:
2 pounds ground meat of choice (i use turkey, but you could use beef or venison if you so choose)
1 largish can of tomato sauce
1 mediumish can of dized tomatoes (perferably the kind that comes with the green chiles in it, it's made by hunts)
1 teeny, tiny can of tomato paste (i used hunts)
2 green peppers
1 gianourmous onion
56 shakes of cumin
34 shakes of cayenne pepper
26 shakes garlic powder
97 shakes of black pepper
3 shakes of salt
78 shakes of chili powder
2 to 3 cans kidney beans
brown ground meat of choice in a little bit of olive oil (i use a little bit of olive oil because there doesn't seem to be enough fat in the ground turkey to keep it from burning to the bottom of the pan).
while meat's browning chop up as much of the green peppers as you can until you are bored with chopping up the green pepper.
throw half into the browning meet and while you're at it add about 16 shakes of cayenne pepper.
open all the canned things except the kidney beans and dump them into a large crockpot.
go stir the meat.
open the kidney beans and toss them in a colander to rinse off the mystery slime-- that slime just sorta grosses me out so i always get rid of it.
stir the meat.
shit! start chopping the onion. chop as much of it as your watery eyes can handle. for me that's usually about half an onion. since the meat's almost done, just toss the chopped onion in the crockpot with the beans, tomatoey products and the rest of the green peppers.
start shaking all the spices into the crock. add more or less as you see fit. once the meat's all browned dump that into crock. stir it all together.
throw lid on crock, turn on high, let sit for hours and hours, preferably over night. then taste a cup in the morning, see if you can ascertain what spices are missing or that you might need more of, could be cumin.
i'm not even sure what the cumin is for, but i followed a chili recipe once that had cumin in it, so i just always add it. that recipe also called for paprika, but c'mon i've tasted paprika it doesn't add jack to your chili, perhaps it makes it redder. so if you really like red chili add some paprika. so when the chili tastes all chili like and yummy, you can serve it.
voila!
goes well with grilled cheese sammiches.
I think Dewayne's description captures much better what actually goes on in my kitchen, too. ;-)
Friday, September 13, 2002
[ blinked via Dewayne Mikkelson and his Radio WebDog, Shadow
]
