Today I'm making chili. The original recipe is from my mother-in-law's friend Mima. It's so good. Really, so good.
The original recipe is way better than my version, but I don't feel like spending that much money on one meal, so I use considerably less meat. I put what I change in green. I've also never made only one batch at a time. I generally make 2-4 batches at a time. It freezes really well. And seriously, it's really good.
1 large (30.5 oz.) can Brooks chili beans (mild or hot) I use 2 cans of S&W--it used to by owned by growers, which makes even the canned chili beans just a little more special.
2 (15 oz.) cans diced tomatoes You can mix up what kinds you use. I usually use half plain and half flavored.
2 green peppers seeded and coarsely chopped These are so good. Today I used red peppers
2 large onions chopped I usually skimp on this part. I hate cutting onions
2 cloves garlic chopped fine
1/2 cup finely chopped fresh parsley This is the really good part.
1 1/2 lbs. lean ground beef I usually only use a pound
1 1/2 lbs. lean ground pork I've never used pork in it
2 - 3 T. chili powder I usually use less than this--I'm kind of a wimp.
salt I always forget this part
1/4 t. pepper
1 t. cumin
Brown beef and pork with onion until lightly browned. Drain well. Combine all the rest
in a large crock pot and cook on low setting for 8 to 12 hours. I generally speed this up some because I forget how long it takes to cook. Adjust seasonings to taste.
I'll attest that it is very yummy!
ReplyDeleteSo... what does one do if one has put together all the chili and is adding seasoning when it is realized one has no chili powder? And one is babysitting so a run to the store is not possible?
ReplyDeleteHypothetically, of course.
You call your sister at work and tell her to buy parsley on the way home. Um, I mean husband and chili powder..you know, adjust for your own circumstances.
ReplyDeleteVery yummy! Even if you don't add the chili powder until 3:45.
ReplyDeleteCordelia and I are a fan of the chili, too, even if I forgot the magic ingredient and didn't have a husband or sister to send to the store for it. Sans fresh parsley, it was still good, if a little crusty around the edges at first. (It did improve with age.) I think my crockpot cooks a little hot, not because of the chili, though, because of the enchilada casserole. The chili was because I cooked it overnight (which, incidentally, I do not recommend. When I woke up in the middle of the night, I couldn't get right back to sleep because the delicious chili aroma made me super hungry.) I read the recipe and thought I could just choose whether I wanted to cook it 8 or 12 hours, but maybe I was supposed to check at 8 and see if it was done?
ReplyDeleteI'm not really sure because I never cook it just that long. I have kept it in the crock pot over night before though and it doesn't get nasty or anything. I always figure that it's chili and I can cook it however I want to. I think your crock pot has issues.
ReplyDelete