Shawn L. Bird

Original poetry, commentary, and fiction. All copyrights reserved.

Chili con carne and garlic bread September 8, 2010

Filed under: Recipes — Shawn L. Bird @ 5:05 am
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I had two requests for recipes of my chili this week, so here it is for the world:

I don’t use recipes, so I can only give you an approximation of what I did and estimate the amounts of the spices. This is as close an approximation as I can give.

Day before: put a cup to cup and a half of dried beans in a medium mixing bowl. Half fill with water. Kidney beans like about 18 hours of soaking. You may also consider soaking 1/2 cup of black beans for additional colour and flavour.

Eating day (morning): Brown half a kilo of ground meat. We generally use pork, but you can use beef, poultry or tofuburger. Dice and add large diced onion (softball size), 2 celery stalks, green bell pepper, red/orange bell pepper. (sometimes I also add diced zucchini and sliced mushrooms, though not yesterday). Stir.

AT this point, if it is morning, you can put everything into a large slow cooker or crock pot. This will give you excellent results… I didn’t yesterday, but would recommend it as ‘best practice.’ It’s good to be able to ignore it for the rest of the day rather than constantly having to check and stir. It needs about 4 hours on a stove top simmering on low, so 10-11 hours in a slow crock pot, or about 5-6 hours on high crock pot.*

When all is nicely browned or cooked add 2 large cans (796 ml) of diced tomatoes, a can of tomato soup and 1/4 c of powdered beef bouillion and a cup of water. Drain and rinse the beans. This removes the ‘gas factor.’ Stir in the beans. Add about 1/2 teaspoon each of marjoram, cumin, tarragon. Add a heaping tsp of garlic flakes or two/three fresh crushed garlic cloves. Add a tbsp of chili pepper and a tsp of cajun seasoning mix, and a tsp of black pepper.

The ‘secret’  ingredients: Add 1/4 c of red wine and a tbsp of vinegar (perhaps red wine vinegar could replace these?). Simmer for several hours until the beans are cooked, then add the final ingredient- 1/4 c of brown sugar (Demarrera prefered). If you add the sugar before the beans are cooked, sometimes they remain crunchy- there is some science happening there). Add salt to taste.

If you like hot chili, add a diced jalapeño or habanero or more chili powder to your taste.

Serve with garlic or garlic cheese bread (whip butter, 2 cloves of crushed garlic, tbsp of parmesan &/or 1/4 c of grated sharp cheddar- spread on sliced French bread, broil until golden.

.

(* Do not give your crock pot any illegal substances in order to get it high).

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