chili recipe - 02/06/14 10:08 PM
It's cold outside and chili seems to go pretty well in these temps.
As published in the Pond Boss magazine a couple of years ago. I actually found a recipe like this on the web and started messing with it. Some of you might remember when I submitted it to Lusk.
1 lb breakfast sausage
1 lb ground beef
2 cans Rotel tomato and pepper mix
2 onions chopped up
4 to 5 cloves of minced and crushed garlic
2 large cans of chopped up chiles. Anaheim is pretty good but genuine hatch is the best. Pick your own poison concerning heat.
Seasoning mix (This stuff should always be fresh stuff.)
2 tbsp. chili powder
2 tbsp. fajita powder
4 tbsp. coriander
4 tsp cumin
3 tsp garlic powder
1.5 tsp dried oregano
1/2 tsp crushed hot red pepper(optional)
Cook ground beef and sausage with about 2 TBSP of the seasoning mix. Drain grease and add 2 cans of Rotel or just tomatoes, chopped onions, garlic, peppers and the rest of the seasoning mix. Add a couple of cups of water. Bring it to a boil and turn the heat down to a simmer for a couple of hours.
Depending on your taste, you can cut out the crushed red peppers. If you like more HEAT, use a can of Rotel with habaneros. Canned tomatoes also work but that's like kissing your sister.
I have a pot of it going now.
NACHOS.
I generally make nachos to go with chili. This is the real kind that Senora Fierra showed me an bunch of years ago. You'll never find this in a restaurant, football game or movie. BTW, they didn't have saltine or ritz crackers in Mexico but were loaded with the fixings for tortillas.
Quarter some corn tortillas. Flour also works but it just ain't right.
Drop into(maybe ease them in) some hot grease, corn oil or olive oil. They all work. Cook until hardened but not burnt. Pick them out and drain on paper towels.
Put them on a cookie sheet. Top with about a tsp of refried beans and s little bit of SHARP cheddar cheese. Why sharp? Because the Senora said so. Top each with a slice of pickled jalapeno(or fresh). You can leave the jalapeno off if desired but I think the jalapeno adds to a reasonably bland taste. Some people heat them with pepper but take it off before eating it. It adds just a little bit of spice that way.
Put them in the oven on broil until the cheese melts and the beans are hot.
Let them cool for a minute or the cheese will dang sure burn the top of your mouth.
As published in the Pond Boss magazine a couple of years ago. I actually found a recipe like this on the web and started messing with it. Some of you might remember when I submitted it to Lusk.
1 lb breakfast sausage
1 lb ground beef
2 cans Rotel tomato and pepper mix
2 onions chopped up
4 to 5 cloves of minced and crushed garlic
2 large cans of chopped up chiles. Anaheim is pretty good but genuine hatch is the best. Pick your own poison concerning heat.
Seasoning mix (This stuff should always be fresh stuff.)
2 tbsp. chili powder
2 tbsp. fajita powder
4 tbsp. coriander
4 tsp cumin
3 tsp garlic powder
1.5 tsp dried oregano
1/2 tsp crushed hot red pepper(optional)
Cook ground beef and sausage with about 2 TBSP of the seasoning mix. Drain grease and add 2 cans of Rotel or just tomatoes, chopped onions, garlic, peppers and the rest of the seasoning mix. Add a couple of cups of water. Bring it to a boil and turn the heat down to a simmer for a couple of hours.
Depending on your taste, you can cut out the crushed red peppers. If you like more HEAT, use a can of Rotel with habaneros. Canned tomatoes also work but that's like kissing your sister.
I have a pot of it going now.
NACHOS.
I generally make nachos to go with chili. This is the real kind that Senora Fierra showed me an bunch of years ago. You'll never find this in a restaurant, football game or movie. BTW, they didn't have saltine or ritz crackers in Mexico but were loaded with the fixings for tortillas.
Quarter some corn tortillas. Flour also works but it just ain't right.
Drop into(maybe ease them in) some hot grease, corn oil or olive oil. They all work. Cook until hardened but not burnt. Pick them out and drain on paper towels.
Put them on a cookie sheet. Top with about a tsp of refried beans and s little bit of SHARP cheddar cheese. Why sharp? Because the Senora said so. Top each with a slice of pickled jalapeno(or fresh). You can leave the jalapeno off if desired but I think the jalapeno adds to a reasonably bland taste. Some people heat them with pepper but take it off before eating it. It adds just a little bit of spice that way.
Put them in the oven on broil until the cheese melts and the beans are hot.
Let them cool for a minute or the cheese will dang sure burn the top of your mouth.