The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Gina on November 01, 2011, 12:23:51 PM
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I know you old farts have it.
Give me an awesome hamburger meat,no bean, crock pot chili recipe. I need it now :popcorn:
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In a blender put 1 pkg of dried California pods (type of chile/not hot), seeded, 2-3 cloves garlic, a red onion (diced or chopped) and enough water so it will blend into a slurry. Blend. Take the slurry and simmer in in the bottom of the pot you will be using with a couple of tsp of olive oil or lard until it releases the aromatics in the garlic.
Then add the meat, 2 tbs of Oregano (Mexican/ stronger than Italian), S&P and water to cover, let simmer for an hour or until it simmers down to the consistency you want.
Adjust as needed for the volume you want to make, IE: double it up (or more) for several lbs of meat.
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You couldn't find a recipe you could use in one of the chili discussions here? You might have to look for it... they're in between all the arguing. :rotf:
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You couldn't find a recipe you could use in one of the chili discussions here? You might have to look for it... they're in between all the arguing. :rotf:
She could, but mines REAL. :-)
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Whoa.
Wait a minute.
WTF is the problem with beans in chili????
:-) :coffee: :stirpot: :bolt:
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I love chili threads. O-)
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She could, but mines REAL. :-)
Yours is pretty close to mine. I use chipotle peppers and adobo sauce instead of California pods.
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No beans!!!!!!!!!!!!!!!!!!! You are dead to me Gina.
:rofl:
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I live by the Atkins diet, Dixie....don't leave me :panic:
Ok, I just did 2lbs of ground beef, 2 pkgs of chili mix, 2 cans of diced tomatoes, hot sauce, onions and a can of tomato paste and turned on the slow cooker this morning.
Wish me luck, I did it all on my own :hyper:
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I live by the Atkins diet, Dixie....don't leave me :panic:
Ok, I just did 2lbs of ground beef, 2 pkgs of chili mix, 2 cans of diced tomatoes, hot sauce, onions and a can of tomato paste and turned on the slow cooker this morning.
Wish me luck, I did it all on my own :hyper:
Doesn't tomato paste have alot of sugar in it? :whistling: :-)
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Doesn't tomato paste have alot of sugar in it? :whistling: :-)
yeah but no beans
(http://img.photobucket.com/albums/v230/sadiesinner/forums/toot.gif)
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Doesn't tomato paste have alot of sugar in it? :whistling: :-)
one can had 20 carbs, spread out over that whole big bowl of chili, it's fine. Trust me, I counded everything up :tongue:
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Yours is pretty close to mine. I use chipotle peppers and adobo sauce instead of California pods.
Well, I didn't want to light someone's ass on fire. I have made it the same as yours, WITH beans, no one but me would eat it. :panic:
2 pkgs of chili mix, 2 cans of diced tomatoes
Bad, bad Gina. :asssmack:
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I only use one or two peppers... just enough to make it 'warm'.
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Bad, bad Gina. :asssmack:
Ohhhh next time I will add 4 if that is what I get with just two :naughty:
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easiest chili ever
very hearty/chunky, not runny/soupy like they do it at those chili cook-offs ive seen on tv
1 Lb browned ground hamburger
1 can of black beans (strained)
1 can of red kidney beans (strained)
1 can of mild "chili beans" (strained)
1 can of green chilis
1 32oz jar of think and chinky salsa (mild or hot, you choose)
1 can of diced tomatoes / w chilies
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
throw it all in, heat it up, let it stew together for a bit (30 min)
i top my bowl off with crackers, sour cream, shredded cheddar cheese
might have to make batch tomorrow
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Ohhhh next time I will add 4 if that is what I get with just two :naughty:
Oh dear, the spankings will continue until moral improves.
:hyper:
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Oh dear, the spankings will continue until moral improves.
:hyper:
Easy tiger, don't need your pacemaker catching fire :panic:
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Easy tiger, don't need your pacemaker catching fire :panic:
Too late. :hot:
(alway wanted to use that one :lmao: )
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Too late. :hot:
(alway wanted to use that one :lmao: )
:lmao: :lmao: :lmao: GLAD I was the one you used it on
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:lmao: :lmao: :lmao: GLAD I was the one you used it on
Question is, "Do you feel violated?" :whistling:
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easiest chili ever
very hearty/chunky, not runny/soupy like they do it at those chili cook-offs ive seen on tv
1 Lb browned ground hamburger
1 can of black beans (strained)
1 can of red kidney beans (strained)
1 can of mild "chili beans" (strained)1 can of green chilis
1 32oz jar of think and chinky salsa (mild or hot, you choose)
1 can of diced tomatoes / w chilies
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
throw it all in, heat it up, let it stew together for a bit (30 min)
i top my bowl off with crackers, sour cream, shredded cheddar cheese
might have to make batch tomorrow
Oh hell, now ya done did it! :thatsright:
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Question is, "Do you feel violated?" :whistling:
No but I do feel validated :hyper:
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what??? no beans for you either IAssFartLots
:fuelfire:
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what??? no beans for you either IAssFartLots
:fuelfire:
:rofl: :rofl: :rofl: :rofl: :rofl: :rofl:
NO BEANS IN CHILI!
:-)
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what??? no beans for you either IAssFartLots
:fuelfire:
EVERYTIME I see her name I think "I hasta farts" :lmao: :lmao: :lmao:
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NO BEANS IN CHILI!
bah then it aint chili, its just meat slop!
:stirpot:
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Oh hell, now ya done did it! :thatsright:
Well, he did qualify his post by saying it was the "easiest chili ever".
Only one problem -- it ain't chili.
When you open up that many cans to wind up with a batch of chili, you don't have chili. You have a bunch of cans of stuff mixed together and some meat thrown in.
When I went home for lunch, I took out the Crockpot, sliced up an onion and put in the bottom of the thing along with about 4 cloves of garlic, roughly chopped, added about 2 lbs. of chuck, cut in 1" cubes, then dumped in:
-a few dashes of Worcestershire
-about a tablespoon of A1 sauce
-a couple tablespoons of brown mustard
- about a quarter cup of apple cider vinegar
-a couple tablespoons of Spanish paprika (sweet)
-a tablespoon of hot Hungarian paprika
- a half teaspoon of cayenne pepper
- about 2 cups of beef broth
- salt & pepper to taste
Put that puppy on low and while I have NO freakin' clue what I'm gonna wind up with, it'll taste pretty damned good with maybe some basmati rice.
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I really want to learn to crockpot. It brings back so many memories of growing up and coming home from school and coming into the house to smell pot roast cooking all day.
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It ain't chili.
When you open up that many cans to wind up with a batch of chili, you don't have chili. You have a bunch of cans of stuff mixed together and some meat thrown in.
well eupher, YOU dont have chili either, you just have a bunch of spiced up chuck thrown in with an onion!!
(http://img.photobucket.com/albums/v230/sadiesinner/forums/e137b168.gif)
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I really want to learn to crockpot. It brings back so many memories of growing up and coming home from school and coming into the house to smell pot roast cooking all day.
Pot roast?
An absolute no-brainer.
Start out by putting all your veggies -- onions, celery, carrots, garlic, and potatoes in the bottom. For some really weird reason, veggies take longer to cook in the Crockpot than meat does.
Sprinkle in a couple packages of Lipton French onion soup mix.
Sear your pot roast in a separate pot on high heat, to get the meat good and dark on all sides.
Deglaze the pot with a couple cups of a decent red wine (the kind you actually drink, not that shit they sell in the stores and call "cooking wine". Bastards oughta be jap-slapped for that shit.)
Add the liquor to the Crockpot, turn on low, and when you get home that aroma will be all over the house.
It don't get no easier than that. :drool:
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what does deglaze mean? and what if I don't drink wine and have no intention of buying any?
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what does deglaze mean? and what if I don't drink wine and have no intention of buying any?
http://en.wikipedia.org/wiki/Deglazing_(cooking)
Bite the bullet and get yourself an $8 bottle of Cabernet Sauvignon or even a nice Bordeaux. What you don't use in the recipe, you can give to your kids. They'll love you for it. :rotf:
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Euph, your recipe sounds something like what I put together yesterday.
1 lb tenderized beef chunks
1 chopped onion
1 winter squash (don't know the name, looked a little like a pumpkin) chopped
1 can golden mushroom soup
1 can fire roasted diced tomatoes
Bay leaves
Garlic
Pepper
I served mine over leftover horseradish mashed potatoes from Sunday.
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Euph, your recipe sounds something like what I put together yesterday.
1 lb tenderized beef chunks
1 chopped onion
1 winter squash (don't know the name, looked a little like a pumpkin) chopped
1 can golden mushroom soup
1 can fire roasted diced tomatoes
Bay leaves
Garlic
Pepper
I served mine over leftover horseradish mashed potatoes from Sunday.
That'll work nicely, Tots. :drool:
Gina, if you REALLY don't want to use wine to deglaze your pot, you can use beef broth or even water. The wine adds a flavor that you just don't get any other way (no alcohol, because it burns off). Beef broth runs in second place, and water in last place -- 'cause there ain't no flavor in water.
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What Euph said. The key is to use a lot less liquid than you think you will need. It doesn't evaporate.
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What Euph said. The key is to use a lot less liquid than you think you will need. It doesn't evaporate.
Excellent point. :bow: Besides, the meat will release liquid too.
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what does deglaze mean? and what if I don't drink wine and have no intention of buying any?
You can use Dry Sherry (it's not for drinking, but around here, who knows), but it does add it's own flavor. Adding red wine REALLY ups the flavor. It'll make it very rich. :drool:
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These Yankee recipes in this thread look like dogshit.
Here is my Texas chili recipe passed down from my grandpappy.
3 lbs. ground beef
23 oz. tomato sauce
1 1/2 cup water
1 tsp Tabasco sauce
3 heaping Tbsps ground chili powder
1 heaping Tbsp mexican oregano
1 heaping Tbsp cumin
2 medium-sized onions, diced
1 tsp of garlic powder
1 tsp salt
1 tsp cayenne powder
1 tsp paprika
2 cloves of minced garlic
3 heaping Tbsps flour
Optional: roasted serrano, jalapeno and habanero peppers minced. I put at least one of each in for 3 lbs. of beef
Sear meat until brown. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, and roasted peppers. Simmer one hour and fifteen minutes. Add thickening flour and mix. Simmer another 30 minutes, stirring often. I let mine chili set overnight for maximum marination.
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Thanks!
well my chili tastes great but is a little soupy, added too much water I guess. But it's good :hyper:
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These Yankee recipes in this thread look like dogshit.
Here is my Texas chili recipe passed down from my grandpappy.
3 lbs. ground beef
23 oz. tomato sauce
1 1/2 cup water
1 tsp Tabasco sauce
3 heaping Tbsps ground chili powder
1 heaping Tbsp mexican oregano
1 heaping Tbsp cumin
2 medium-sized onions, diced
1 tsp of garlic powder
1 tsp salt
1 tsp cayenne powder
1 tsp paprika
2 cloves of minced garlic
3 heaping Tbsps flour
Optional: roasted serrano, jalapeno and habanero peppers minced. I put at least one of each in for 3 lbs. of beef
Sear meat until brown. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, and roasted peppers. Simmer one hour and fifteen minutes. Add thickening flour and mix. Simmer another 30 minutes, stirring often. I let mine chili set overnight for maximum marination.
You add flour directly to your mix? If so, that's a great way to get lumps....
Just sayin'.....
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You add flour directly to your mix? If so, that's a great way to get lumps....
Just sayin'.....
Most of the time. I usually just smash 'em out while stirring the chili anyway. You can make a slurry with water out of it, too. Just have to evaporate it off longer.
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Most of the time. I usually just smash 'em out while stirring the chili anyway. You can make a slurry with water out of it, too. Just have to evaporate it off longer.
For the record, here's my Yankee chili:
2 lbs. of cubed chuck roast (about 1" cubes)
4 charred, peeled, and chopped serrano chilis
2 charred, peeled, and chopped poblano chilis
2 charred, peeled, and chopped jalapeno chilis
1 large yellow onion, diced
4 cloves of garlic, minced
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 tablespoons Spanish paprika
1 tablespoon cayenne pepper
2 cups (roughly) beef broth
Salt and pepper to taste
3-4 tablespoons of chopped fresh parsley (flat-style)
Over high heat in a dutch oven, add some vegetable oil to cover the bottom and sear the chuck. Don't add too much at once, or else the beef won't brown properly. Transfer to a bowl as the beef browns.
Turn the heat down to medium low and sweat the onions until softened. Add garlic, the peppers (including seeds) and all the spices. Continue to cook, making sure not to burn the garlic for 5 minutes or so.
Add the beef broth, the beef, and turn the heat up to a simmer.
Let simmer with the lid off until the beef is fork tender, about an hour or so. Allow the beef stock to reduce till the stock is thick and rich, but don't allow the pot to get dry. Adjust seasonings.
Garnish wish parsley and serve with basmati rice, or noodles, or just plain by itself.
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Has anyone ever added shredded beef to their chili? I have a recipe for Ropa Vieja, which is shredded beef and vegetables. It also makes a decent chili recipe if you substitute the roast for ground beef (it's the recipe I use now).
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Has anyone ever added shredded beef to their chili? I have a recipe for Ropa Vieja, which is shredded beef and vegetables. It also makes a decent chili recipe if you substitute the roast for ground beef (it's the recipe I use now).
I haven't, but I may try it. I cook a chuck roast in the crockpot with green chilis, chipotles and beer, shred it and make it into tacos.
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Has anyone ever added shredded beef to their chili? I have a recipe for Ropa Vieja, which is shredded beef and vegetables. It also makes a decent chili recipe if you substitute the roast for ground beef (it's the recipe I use now).
That sounds good.
I ate all of my chili I made........whoa, don't go into a room if you see me leave it :panic:
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I haven't, but I may try it. I cook a chuck roast in the crockpot with green chilis, chipotles and beer, shred it and make it into tacos.
Now I want Machaca. :banghead:
(I've probably listed this before, but :tongue:)
From Big Dave's:
Big Dave's Beef Machaca
This is a basic machaca recipe. You can add to it or take away from it. Spice it up a little by adding chili powder or chili paste. Finish with some diced potatoes for Machaca con papas. You could also make a version of this recipe with leftover roasts or fajitas. Skip the marinade step and the searing step. Simply simmer the meat with the other ingredients until it is falling apart then shred it.
Marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Machaca:
2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
½ green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saut for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.
I've made this several times, it's........ :drool:
One other thing, I usually double up the marinade and let it soak for 48 hours.
http://www.texascooking.com/features/jan2002beefmachaca.htm
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Now I want Machaca. :banghead:
(I've probably listed this before, but :tongue:)
From Big Dave's:
I've made this several times, it's........ :drool:
One other thing, I usually double up the marinade and let it soak for 48 hours.
http://www.texascooking.com/features/jan2002beefmachaca.htm
I think you need to make me some.
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I think you need to make me some.
:ohmy:
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Oh kay :rofl:
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All kidding aside, try it. It's not that hard to make, but does require a little planning. The best cuts of beef, which USED to be considered "junk" are skirt or flank. Almost nothing else will work, (I've seen chuck, too greasy, and London Broil mentioned (it dosn't have the flavor) it needs to be a long fibered (NO puns dammit :tongue: ) so it will shred.
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REAL Texas style chili contains NO BEANS nor any tomatoes!! :bird: [/chili purist mode]
Anybody that would use either is either a Yankee or simply disregards the history of chili or they're just sick in the head !
BTW, Wineslob, I often use chuck, but I trim most of the fat out of it. I've also used smoked brisket, which turned out wonderful (again, I trim a good majority of the fat away)
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REAL Texas style chili contains NO BEANS nor any tomatoes!! :bird: [/chili purist mode]
Anybody that would use either is either a Yankee or simply disregards the history of chili or they're just sick in the head !
BTW, Wineslob, I often use chuck, but I trim most of the fat out of it. I've also used smoked brisket, which turned out wonderful (again, I trim a good majority of the fat away)
Usually with a chuck roast, you end up with no meat left. :-) I forgot about brisket. I'll have try that when beef isn't priced like gold.
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Usually with a chuck roast, you end up with no meat left. :-) I forgot about brisket. I'll have try that when beef isn't priced like gold.
I haven't had that problem with chuck roasts. Of course, I look for the leanest cuts.
As far as the brisket, I had smoked some a while back. It was getting old and it needed to be used up. I cut it up for chili. The chili turned out wonderful!!
Yeah, beef is outrageously priced right now. This drought in Texas has definitely hurt the beef prices. Ranchers can't hardly afford to feed their cattle. All of that gets passed onto us, the consumer.