Man I make really good chili when I'm drunk
10-24-2003, 01:16 AM
#1
Wannabe yuppie
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Man I make really good chili when I'm drunk
On tuesday night (or wednesday morning) when I got home from the bars I decided for whatever reason that it was the perfect time to make a pot of chili from scratch. I don't know why I thought this, but by the time I got finished at like 4:30 AM I was too tired and put the whole pot straight in the fridge without eating any of it. It worked out well because I really don't have any other food in my fridge for the time being. Anyway I'm having some right now and it's freakin good.
Here's the recipe if anybody wants it
1 lb ground beef
1 really big onion
2 14 oz cans diced tomatoes
2 14 oz cans kidney beans
1 6 oz can tomato paste
chili powder
cumin
garlic (I like the chopped stuff that comes in a jar)
olive oil
salt & pepper
8 quart pot (6 will work also)
First take the onion and chop it up into small pieces, about the size of a nickel or quarter.
Heat up your pot on high heat and put in some olive oil. Let it warm up for a little bit but it'll start smoking pretty soon. Throw in the chopped onion. Sautee it till it starts to look a little clear then toss in *about* 2 tablespoons of chili powder, 1 of cumin, and 2 of the chopped garlic. Add some salt & pepper also.
Once the onions are nice and cooked, add your ground beef. Make sure you get it nice and browned and then add the tomato paste. Get the onion, beef, seasoning and tomato paste really well combined.
Pour in the diced tomatoes and keep stirring. You gotta do this or stuff will get burned to the bottom of the pot. Bring it to a boil then turn down to low heat. Cover and let it simmer for an hour.
Once the hour is up, drain all the goop off the kidney beans and add them in. Get em mixed in and then let it simmer for another half hour.
Once it's ready to go, give it a taste and adjust the seasoning to your liking. I usually add a bit more than the usual chili powder and also give it a liberal helping of whatever hot sauce I have on hand.
Serve with shredded cheddar if you want.
:yumyum:
Here's the recipe if anybody wants it
1 lb ground beef
1 really big onion
2 14 oz cans diced tomatoes
2 14 oz cans kidney beans
1 6 oz can tomato paste
chili powder
cumin
garlic (I like the chopped stuff that comes in a jar)
olive oil
salt & pepper
8 quart pot (6 will work also)
First take the onion and chop it up into small pieces, about the size of a nickel or quarter.
Heat up your pot on high heat and put in some olive oil. Let it warm up for a little bit but it'll start smoking pretty soon. Throw in the chopped onion. Sautee it till it starts to look a little clear then toss in *about* 2 tablespoons of chili powder, 1 of cumin, and 2 of the chopped garlic. Add some salt & pepper also.
Once the onions are nice and cooked, add your ground beef. Make sure you get it nice and browned and then add the tomato paste. Get the onion, beef, seasoning and tomato paste really well combined.
Pour in the diced tomatoes and keep stirring. You gotta do this or stuff will get burned to the bottom of the pot. Bring it to a boil then turn down to low heat. Cover and let it simmer for an hour.
Once the hour is up, drain all the goop off the kidney beans and add them in. Get em mixed in and then let it simmer for another half hour.
Once it's ready to go, give it a taste and adjust the seasoning to your liking. I usually add a bit more than the usual chili powder and also give it a liberal helping of whatever hot sauce I have on hand.
Serve with shredded cheddar if you want.
:yumyum:
10-24-2003, 10:00 AM
#3
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I love making Chili's
My dad and I started at least 8 years ago and now I make them from time to time. I like experimenting with different stuff though...
My dad and I started at least 8 years ago and now I make them from time to time. I like experimenting with different stuff though...
10-24-2003, 10:41 AM
#6
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Alrite... here is one of my favorite ones...
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
--cut into 1-inch cubes
2 tb Olive oil
1 md Yellow onion -- chopped
1 Garlic clove -- minced
28 oz Tomatoes, canned -- cut up
6 oz Tomato paste
4 oz Green chili peppers -- canned
--drained, diced
1 Green pepper -- chopped
1 md Yellow onion -- chopped
2 Garlic cloves -- minced
1/4 c Chili powder
4 ts Ground cumin
1 tb Jalapeno peppers
--to 3 tablespoons
--seeded and finely chopped
1/2 ts Salt
Sliced green onions
Shredded cheddar cheese
Sour cream
Drain the pineapple, reserving the syrup. In a Dutch oven, cook the
pork, half at a time, in hot olive oil until brown. Return all of the meat
to the pot. Add the first chopped onion and 1 garlic clove. Cook over
medium heat until the onion is tender, stirring occasionally. Add the
reserved pineapple syrup, undrained tomatoes, tomato paste, green chili
peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin,
jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer
the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks.
Cover and simmer for 30 minutes longer.
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
--cut into 1-inch cubes
2 tb Olive oil
1 md Yellow onion -- chopped
1 Garlic clove -- minced
28 oz Tomatoes, canned -- cut up
6 oz Tomato paste
4 oz Green chili peppers -- canned
--drained, diced
1 Green pepper -- chopped
1 md Yellow onion -- chopped
2 Garlic cloves -- minced
1/4 c Chili powder
4 ts Ground cumin
1 tb Jalapeno peppers
--to 3 tablespoons
--seeded and finely chopped
1/2 ts Salt
Sliced green onions
Shredded cheddar cheese
Sour cream
Drain the pineapple, reserving the syrup. In a Dutch oven, cook the
pork, half at a time, in hot olive oil until brown. Return all of the meat
to the pot. Add the first chopped onion and 1 garlic clove. Cook over
medium heat until the onion is tender, stirring occasionally. Add the
reserved pineapple syrup, undrained tomatoes, tomato paste, green chili
peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin,
jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer
the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks.
Cover and simmer for 30 minutes longer.