"bing bang boom! hair out...hamburger time" - William Murderface
Ok, here goes. I'm kind of a chili purist at heart, but not quite. It's downright plain and simple. I prefer to grill the meat and THEN cut it up and make it into chili. Usually, I accomplish this by having a grilled chuck roast and then using the leftovers for chili. I never measure anything so I can't give exact measurements.My Chili Recipe3-5 lb chuck roast (cut in small pieces & trimmed of fat)one whole onion, Dicedsome olive oil (or rendered suet)waterChili powder (about a cup)cumin (small amount)Garlic, Crushed, about a cloveCAYENNE PEPPER, TO TASTEPinto beans (soaked overnight in cold water and pre-cooked for an hour or two)- ONLY IF YOU MUST !!!a pinch of sagesaltTake some olive oil (or render some suet- beef fat) and heat that in a big potfry the onions & garlic in the oil until almost clearadd the cut up meatadd water to coverbring to a rapid boilreduce heat to simmercook for quite a while (usually a day, sometimes two) , until meat starts to get tenderadd chili powder, sage, salt, & cumincook until meat shredsadd beans (again, ONLY if you MUST!!)cook until beans are doneServeNote: you may substitute hamburger, but it's not quite as goodSometimes, I mix in about a pint and a half of my salsa about an hour before I quit cooking it.
"....hot dogs....hot dogs....get yer' cheap a$$ hotdogs at Rusty's Soup Kitchen..."[/QUOTE]
NO SOUP FOR YOU !!!!!!
I use to like to cook but got burned out on it. I do most of the cooking because my wife usually works till six pm.Iíll still make California rolls once in a while. I liked the Moosewood Cookbook http://www.moosewoodrestaurant.com/ for a while then lost it some how.
I use to make my own noodles and yogurt and all that fun, time consuming stuff.
Good stuff their Thor....I'll try your recipe sans beans. Thanks so much.
Everyone has their favorite way of making pasta sauce. Try substituting one third of the tomato based sauce you normally use with enchilada sauce. I use the hot stuff in combination with a sweet tasting spaghetti sauce in a jar (Prego) for a very good result. Yum!
while working in Italy some years ago, I got a tip from an Italian great grandmother who said that in order to cut down the acidity when using fresh tomatos in a sauce, to add shredded carrots to a sauce....the carrots dissolve while simmering, add no after taste, cuts the acidity, and imparts a nice color to the sauce.
If you like real spicy food, you will love this one. It’s one of my favorites.
What you need for three hungry people:
The biggest & best skirt steak you can find (flank will work too)
Lawry's Baja Chipotle Marinade
One can of Chipotle Peppers in Adobo
One large onion
Two large red bell peppers
Two large yellow bell peppers
Jumbo flour tortillas
A little olive oil
Marinade the skirt steak in the Lawry's Baja Chipotle Marinade for two days.
A few hours before cook time, prepare the onion and bell peppers by slicing into fajita size bits.
Place one whole chipotle pepper into a gallon sized zip-top baggie and mash by squeezing. Add two teaspoons of the adobo (the stuff in the can with the chipotle peppers) into the baggie and mix with the mashed pepper. (See Note)
Add the bell pepper and onion slices to the baggie then pour in about a teaspoon of olive oil. Shake/mix bag until the onions and bell peppers are covered with the olive oil and adobo. The bag should sit at room temperature for a few hours.
The steak must be cooked on a very hot grill. The veggies get cooked in a cast iron skillet that sits right on the grill. When you fire up the grill, place the skillet on one side and crank the heat up all the way across the whole grilling surface.
Cook time varies with the thickness of the steak, but you do not want to overcook. About five minutes per side tops for a very thick steak. Usually three minutes per side works well. Remove steak from grill and set aside for resting/ slicing.
Dump the veggies into the skillet and stir every few minutes until they are kind of soft, but not too much. Takes about eight minutes.
Just before the veggies are done, slice the steak very thin diagonally across the grain. If you do this part wrong you will wreak the whole thing because the steak will be tough. Get it right and it melts like butter.
Warm up a tortilla and fill it up burrito style with hot steak and veggies. If you like it really really hot go with the additional whole chipotle pepper option. This meal goes best with a cold Sam Adams.
Note: For your first time, throttle back on the adobo. This stuff is seriously hot. You can always add the optional chipotle pepper to spice up your personal eats. If it was not too hot, next time go with the full two teaspoons.
Last edited by Blastard; 09-19-2006 at 05:14 PM. Reason: typeos
.....I will definitely try your recipe...around my house, we eat skirt quickly flamed on the grill, served medium rare, with a a sweet onion or red onion and chopped tomato salad swimming in olive oil and lemon juice, fresh Cuban bread, and that's it...very utilitarian, but good eatin'....did I mention, plenty of Cerveza Sol?