|
Post by Son Of Beach on Mar 10, 2024 16:21:26 GMT -5
Race Day Smokin’ Chili
Definitely not my recipe, but I've made this a half dozen times and won 2 or 3 chili cook-offs with it. Literally just stick to the recipe and you can't fail. I've swapped some ingredients to play around, like using yellow pepper and hamburger, but the smoked meat and good quality chili powder push it to the next level, so don't skip those. I think I used smoked brisket before.
It's good the first night, but twice as good the next day for what it's worth...
Ingredients
6 slices bacon 2 tablespoons vegetable oil 1 large onion, chopped 1 large green pepper seeded and chopped 4 cloves garlic crushed 1 -28 ounce can diced tomatoes 2 chipotles in adobo sauce, chopped 2 cups low salt beef broth 2 cups water 1 -12 ounce can beef consommé 1/3 cup chili powder 2 tablespoons ground cumin 1 tablespoon brown sugar 1 tsp black pepper 4 cups grilled or smoked beef, cut into medium dice 1 -15 ounce can of dark kidney beans, drained 1 -15 ounce can pinto beans, drained
Instructions
Preheat a Dutch oven at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.
|
|
|
Post by RickB on Mar 11, 2024 18:35:16 GMT -5
Son Of Beach Chad, when we make the shrimp and corn chowder there never seems to be enough and it all disapears. I always put a liberal amount of Texas Pete hot sauce in my bowl to spike it up. Damn, that chili looks good
|
|
|
Post by Son Of Beach on Mar 11, 2024 20:34:36 GMT -5
Son Of Beach Chad, when we make the shrimp and corn chowder there never seems to be enough and it all disapears. I always put a liberal amount of Texas Pete hot sauce in my bowl to spike it up. Damn, that chili looks good I'm tagging it for a rainy day
|
|
|
Post by rockjunquie on Mar 15, 2024 10:54:44 GMT -5
My dad worked for the biggest employer in Va Bch (at the time), Mom always won the yearly chili cook off. Her secret was lots of clove with a hint of cinnamon. Strange, but it made for the best dang chili. She never wrote it down. My sister knows how to make it, but I never have.
|
|
wargrafix
Cave Dweller
Member since June 2023
Posts: 550
|
Post by wargrafix on Apr 14, 2024 11:07:32 GMT -5
Anyone have a good sautéed portobello mushroom recipe?
|
|
|
Post by rockjunquie on Apr 14, 2024 14:17:30 GMT -5
MMMMMMM Moussaka for dinner. I must have been good because DH is slaving away in the kitchen. This is a traditional Greek recipe and very good. Kinda like Greek lasagna with eggplant, but you can find recipes with potatoes. It's a little time consuming, but oh so good. Greek food is probably my favorite.
image from online Moussaka
Ingredients 2 1 pounds eggplants, peeled and cut into 1/2-inch slices ¼ cup cooking oil 2 pounds ground lamb or ground beef 1 cup chopped onion 1 clove garlic, minced 1 8 ounce can tomato sauce ¾ cup dry red wine 2 tablespoons snipped parsley ¾ teaspoon salt ¼ teaspoon dried oregano, crushed ¼ teaspoon ground cinnamon 1 beaten egg ¼ cup butter or margarine ¼ cup all-purpose flour ½ teaspoon salt Dash pepper 2 cups milk 3 eggs ½ cup grated Parmesan cheese Ground cinnamon Snipped parsley (optional)
Step 1 Brush both sides of eggplant slices with the oil. In a large skillet brown eggplant slices over medium heat about 2 minutes per side. Drain; set aside.
Step 2 In the same skillet cook ground lamb or beef, half at a time, until meat is browned, cooking the onion and garlic with the second batch of meat. Drain off excess fat. Stir in the tomato sauce, wine, the 2 tablespoons parsley, the 3/4 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes, or until most of the liquid is absorbed. Cool mixture slightly. Stir 1/2 cup of the meat mixture into the 1 beaten egg. Stir egg mixture into meat mixture in skillet.
Step 3 Meanwhile, in a medium saucepan melt the butter or margarine. Stir in the flour, the 1/2 teaspoon salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. In a medium bowl beat the 3 eggs. Gradually stir the thickened milk mixture into the eggs.
Step 4 In a 3-quart rectangular baking dish arrange half of the eggplant slices. Spread the meat mixture over the eggplant slices; top with remaining eggplant slices. Pour the hot egg mixture over all. Top with Parmesan cheese and sprinkle lightly with additional cinnamon.
Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until edges are bubbly. Let stand 10 minutes before serving. Cut into squares to serve. Sprinkle with additional parsley, if desired. Makes 8 to 10 servings.
|
|
|
Post by jasoninsd on Apr 14, 2024 18:47:15 GMT -5
|
|
|
Post by Pat on Apr 14, 2024 19:04:46 GMT -5
I have recently discovered beet salad. It’s pretty and delicious! Haven’t made it yet. Many recipes online. Basically sliced or cubed cooked beets, goat or feta cheese, and balsamic vinaigrette.
Had it from grocery store deli section, and Urban Plates restaurant. Both good.
Ingredients going on my shopping list.
|
|
|
Post by jasoninsd on Apr 14, 2024 19:23:38 GMT -5
|
|