Saturday, July 27, 2013

home made chili

shhhh, don't tell anyone, i read the pioneer woman cooks blog.  anyway, i saw this recipe for a frito chili pie, and thought i'd try it out, but also modify it a bit.

the first change i made was to buy my own meat, cut it and grind it myself. (remember my tri tip hamburgers?)  i like the idea of buying better cuts of meat and using it over your generic ground beef.  also, it helps eliminate the idea that ground beef, especially company packaged beef, has a ton of different cows, feces, and whatever else in it.  this ground beef was just that, beef i ground.

anyway, after grinding, i browned it in a cast iron pot - my first time using this one.  i seasoned it a while back, but this is my first cooking in it.

the recipe calls for a canned tomato mixture, but i used fresh romas and a cut up red pepper.

anyway, cook it all, simmer it for a while, add some stuff, simmer, taste, season, simmer, and so on.  see the full recipe below.  here's the chili after it was all done.  so tasty.  but, to be honest, i made this chili today to freeze.  the really good thing, heather liked it, and she's not a big beef person.

so, i bagged up around half the chili, then added black beans to the remaining mix.  more simmer.  bagged up.  freezer.

the full recipe and directions:
  • 2 pounds Ground Chuck
  • 3 cloves Garlic, Minced (optional)
  • 1 can (12 To 14 Ounce) Tomato Sauce (16 oz)
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (i subbed in 4 roma tomatoes, diced)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin (i used less)
  • 2 Tablespoons Chili Powder (more To Taste) - (i added more at one of the simmer stages)
  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1/4 cup Masa (corn Flour) Or Regular Corn Meal
  • 1/2 cup Warm Water

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.

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