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Almost Freezing!
Jan. 11th, 2010 08:24 pmI don't think KC quite got to 32˚F today, but it was definitely in the mid-upper 20s, for the first time since before MacGowanmass. The two huge icicles that were spanning the space between the third floor dormers and the second floor roof broke apart and descended this morning; fortunately no cars or cats were harmed during the collapse (we're talking several pieces well over a foot long and several inches thick). There are rumors of the 40s tomorrow!
But that's not what I came here to talk about. I came to talk about chili. This batch turned out particularly well, so I want to get the recipe down while I remember it.
Ingredients:
Olive Oil
1 medium/large yellow onion
half a head or so of garlic (if you're not sure you've got enough, you don't)
5 lbs meat, cut in cubes (I used a 60/40 ratio of beef arm roast and Boston butt [it can be made all beef, but I like the flavor the pork adds, and besides it makes the baby Moses* cry])
1.5 t Dr. Paisley's Reasonably Hot Chili Powder (available from moi! Also comes in Unreasonable)
3/4 t Penzey's® Adobo Seasoning
2 T Penzey's Ancho chili (ground)
1 t Penzey's dried oregano
1 can (16 oz) Swanson's®** Beef broth
1 8 oz package homemade broth
10 oz red wine (I prefer burgundy, but I was on a tight budget and in a grocery store, so this time it's Jacob's Creek Cabernet Sauvignon, siince they were out of Chateau Chunder)
The Process:
1) heat 2-3 T oil in medium skillet.
2) chop onion into small-medium bits. Throw in skillet with oil
3) chop garlic fine and add to onion. Cook on low, stirring occasionally, until soft and glistening, 20 minutes or so
4) heat 1/4 cup or so of olive oil in a 4-5 quart pot. Add the meat, and cook over medium low heat until all pieces lose their pinkness, but are grey, rather than starting to brown.
5) Stir the garlic/onion mix into the meat. Add 1 T ancho, 1 t chili powder, and adobo, stir to blend in. Simmer for a few minutes.
6) Add liquid ingredients, stir to mix. Turn up heat, bring to a boil. Reduce heat to simmer. Let simmer uncovered for 1.5 hours, stirring occasionally (this is a good time to try the wine, if you haven't already)
7) Taste the chili, and adjust seasonings. In this instance, I added the oregano, the second T of ancho and 3/4 t of chili powder. Stir. Simmer for another 30 minutes, or until meat is done to your liking. If you wish, use cornmeal to thicken the broth.
8) Put in bowl. Add toppings to taste (sharp cheddar). Nom.
This came out pretty well. I am fairly sure it will be better tomorrow after the leftovers have spent the night in the fridge commingling.
*Moses Maimonides, that is
**If Penzey's made a broth, I'd be using it. So glad they opened a store in the KC area. Note to Adam Maker, Puddlediving and JoyflGrl: Penzey's is opening a store in Buffalo soon!
But that's not what I came here to talk about. I came to talk about chili. This batch turned out particularly well, so I want to get the recipe down while I remember it.
Ingredients:
Olive Oil
1 medium/large yellow onion
half a head or so of garlic (if you're not sure you've got enough, you don't)
5 lbs meat, cut in cubes (I used a 60/40 ratio of beef arm roast and Boston butt [it can be made all beef, but I like the flavor the pork adds, and besides it makes the baby Moses* cry])
1.5 t Dr. Paisley's Reasonably Hot Chili Powder (available from moi! Also comes in Unreasonable)
3/4 t Penzey's® Adobo Seasoning
2 T Penzey's Ancho chili (ground)
1 t Penzey's dried oregano
1 can (16 oz) Swanson's®** Beef broth
1 8 oz package homemade broth
10 oz red wine (I prefer burgundy, but I was on a tight budget and in a grocery store, so this time it's Jacob's Creek Cabernet Sauvignon, siince they were out of Chateau Chunder)
The Process:
1) heat 2-3 T oil in medium skillet.
2) chop onion into small-medium bits. Throw in skillet with oil
3) chop garlic fine and add to onion. Cook on low, stirring occasionally, until soft and glistening, 20 minutes or so
4) heat 1/4 cup or so of olive oil in a 4-5 quart pot. Add the meat, and cook over medium low heat until all pieces lose their pinkness, but are grey, rather than starting to brown.
5) Stir the garlic/onion mix into the meat. Add 1 T ancho, 1 t chili powder, and adobo, stir to blend in. Simmer for a few minutes.
6) Add liquid ingredients, stir to mix. Turn up heat, bring to a boil. Reduce heat to simmer. Let simmer uncovered for 1.5 hours, stirring occasionally (this is a good time to try the wine, if you haven't already)
7) Taste the chili, and adjust seasonings. In this instance, I added the oregano, the second T of ancho and 3/4 t of chili powder. Stir. Simmer for another 30 minutes, or until meat is done to your liking. If you wish, use cornmeal to thicken the broth.
8) Put in bowl. Add toppings to taste (sharp cheddar). Nom.
This came out pretty well. I am fairly sure it will be better tomorrow after the leftovers have spent the night in the fridge commingling.
*Moses Maimonides, that is
**If Penzey's made a broth, I'd be using it. So glad they opened a store in the KC area. Note to Adam Maker, Puddlediving and JoyflGrl: Penzey's is opening a store in Buffalo soon!
