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| Chili recipe I use! | |
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| Topic Started: Dec 16 2014, 02:04 PM (215 Views) | |
| swing | Dec 16 2014, 02:04 PM Post #1 |
swing
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Ingredients 1 large onion 2 cloves garlic or 1/4 teaspoon garlic powder 1 lb lean (at least 80%) ground beef 1 tablespoon chili powder 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 1 can (14.5 oz) diced tomatoes, undrained 1 can (15 to 16 oz) red kidney beans, undrained Directions 1 Peel and chop the onion to measure 1 cup. Peel and finely chop the garlic. 2 In a 3-quart saucepan, cook the beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in the sink; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to saucepan; discard paper towels and any juices in the bowl. 3 Into the beef, stir the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid. 4 Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook 1 hour, stirring occasionally. 5 Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness. |
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| campy | Dec 16 2014, 06:58 PM Post #2 |
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Handyman Extraordinaire
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Looks good. Haven't made chili fo awhile. Thanks for the recipe. |
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| heatseeker | Dec 17 2014, 12:21 AM Post #3 |
Veteran Member
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Very similar to what I do, although I start with dried beans, usually pinto. Much nicer texture and flavor than canned. |
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| Darcie | Dec 17 2014, 12:36 AM Post #4 |
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Skeptic
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Maybe my chili was too hot because I used 3 tbsp of chili and a whole can of green hot peppers. |
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| Trotsky | Dec 17 2014, 01:11 AM Post #5 |
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Big City Boy
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I mix kidney, pinto, and black beans...makes it pretty. |
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| Olive Oil | Dec 17 2014, 06:04 AM Post #6 |
Gold Star Member
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I also use a mixture of different beans plus mushrooms and red and yellow sweet peppers. I really like it served over garlic mashed potatoes but am often too lazy to make the potatoes! |
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| campy | Dec 17 2014, 03:36 PM Post #7 |
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Handyman Extraordinaire
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I did a potato today in the microwave first and then boiled it and mashed it. Only took about 10 minutes. That's the first time I tried it. Just boiling seems to take forever with some potatos. Is that the proper plural for potato? It doesn't look right. |
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| Trotsky | Dec 18 2014, 12:39 AM Post #8 |
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Big City Boy
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Damn double posts!
Edited by Trotsky, Dec 18 2014, 12:40 AM.
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| Trotsky | Dec 18 2014, 12:40 AM Post #9 |
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Big City Boy
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Potatoes...mit der "e" gehaben. I toss a potato in the microwave for 5-8 minutes each depending on size and eat it like a "baked potato." If it's an Idaho (or Russet) it comes out like baked, if it's a Long Island (Eastern) type, it comes out more like a boiled potato. A little squeeze determines if its fully cooked. I haven't done a real baked potato in a conventional oven in decades. But for mashing, I cube it, boil it, drain it season it, whip it all in the same old 3 quart stainless pot that I don't care is being hammered by the portable mixers beaters. If I need to keep it hot before serving, the whole pot goes in the oven for a bit. I serve directly from this pot onto each plate (in the kitchen of course.) Yes, it's 45 minutes start to finish but the first 40 minutes it all boils without tending. Edited by Trotsky, Dec 18 2014, 12:43 AM.
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| Olive Oil | Dec 18 2014, 04:52 AM Post #10 |
Gold Star Member
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I sometimes put the potato in the microwave for about 5 minutes and then finish it in the oven. This works well when you have something you need to heat up in the big oven. This way you get the potato cooked quickly, plus a crisper skin. I've found sweet potatoes burn in the microwave very easily. I don't cook them on full power anymore. It must be the sugar content. |
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| Trotsky | Dec 19 2014, 02:35 AM Post #11 |
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Big City Boy
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Sweet Potatoes....YAAAY $.99/ 3 pound bag next week at ALDI'S. My mom microwaved one per day for herself. She got the technique down pretty pat just by hefting the potato and never burned one. Edited by Trotsky, Dec 19 2014, 02:41 AM.
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| campy | Dec 19 2014, 02:37 AM Post #12 |
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Handyman Extraordinaire
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Why are sweet potatoes not sweet.? Southerners top them with marshmallows. |
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| Trotsky | Dec 19 2014, 02:41 AM Post #13 |
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Big City Boy
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Sure they are! |
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| FuzzyO | Dec 19 2014, 05:48 AM Post #14 |
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Sweet potatoes are sweet, and I have never understood why people add sugar or marshmallows to them. They are particularly sweet if you roast them. Nice and rather surprising thing is that they are low on the glycemic index. |
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