Last of the Chili for Lunch
May. 18th, 2020 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalakI had leftovers today. The last of my giant batch of chili.. Well the last that is not frozen. The deep freeze currently holds 13 widemouth jars with soup or chili in case I get sick and don't feel like cooking for a fortnight.
I think I have a pretty good giant batch of simple chili recipe at this point.
2 tablespoons of fat (bacon drippings, sausage drippings, even vegetable oil)
2½-3 giant onions, medium diced
2 small cans of tomato paste
2 tablespoons ground sweet red pepper or paprika
1 tablespoon medium-hot red pepper or paprika
1 tablespoon smoked paprika
1½ tablespoons cumin
1 tablespoon coriander
1 teaspoon red pepper flakes
2 teaspoons oregano
6-9 cloves of garlic, minced or crushed
~800-900g ground beef
2 (15 oz) cans of dark red kidney beans, drained and rinced
1 (28 oz) can of roasted red peppers, drained reserving the juice, rough cut
6 (15 oz) cans of diced tomatoes
Table salt
Heat the fat in the big dutch oven over medium heat and shimmering. Add onion and cook until just starting softening then add the cans of tomato paste mix in to cook off the tinned flavor. Grind the whole spices except the oregano. Keep stirring occasionally until starting to darken and brown. Add in the ground peppers, cumin, and coriander. and add in half the meat. Break up and cook until no longer pink. Add the other half and repeat. Add all the remaining spices. Stop the browing using the reserved red pepper juice. Scrape up any brown or sticking bits from the bottom of the bottom of the dutch oven. Once everything is moving around and the mixture is starting to bubble dump in the kidney beans, the tomatoes with their juices, and the red peppers. Bring up to a simmer and then put in a 135 C / 275 F oven. Leave uncovered too cook down for 2 hours. Stir every half hour or so. Season with salt to taste.
I often add in a bit extra ground red pepper or smoked paprika. A good-ish supermarket chili mix can substitute.
I think I have a pretty good giant batch of simple chili recipe at this point.
2 tablespoons of fat (bacon drippings, sausage drippings, even vegetable oil)
2½-3 giant onions, medium diced
2 small cans of tomato paste
2 tablespoons ground sweet red pepper or paprika
1 tablespoon medium-hot red pepper or paprika
1 tablespoon smoked paprika
1½ tablespoons cumin
1 tablespoon coriander
1 teaspoon red pepper flakes
2 teaspoons oregano
6-9 cloves of garlic, minced or crushed
~800-900g ground beef
2 (15 oz) cans of dark red kidney beans, drained and rinced
1 (28 oz) can of roasted red peppers, drained reserving the juice, rough cut
6 (15 oz) cans of diced tomatoes
Table salt
Heat the fat in the big dutch oven over medium heat and shimmering. Add onion and cook until just starting softening then add the cans of tomato paste mix in to cook off the tinned flavor. Grind the whole spices except the oregano. Keep stirring occasionally until starting to darken and brown. Add in the ground peppers, cumin, and coriander. and add in half the meat. Break up and cook until no longer pink. Add the other half and repeat. Add all the remaining spices. Stop the browing using the reserved red pepper juice. Scrape up any brown or sticking bits from the bottom of the bottom of the dutch oven. Once everything is moving around and the mixture is starting to bubble dump in the kidney beans, the tomatoes with their juices, and the red peppers. Bring up to a simmer and then put in a 135 C / 275 F oven. Leave uncovered too cook down for 2 hours. Stir every half hour or so. Season with salt to taste.
I often add in a bit extra ground red pepper or smoked paprika. A good-ish supermarket chili mix can substitute.