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re: TD Recipe Collection 8th Edition (with links)
Posted on 10/31/17 at 5:46 pm to Stadium Rat
Posted on 10/31/17 at 5:46 pm to Stadium Rat
Homemade Chili Mix by Zappas Stache
Since its chili making season, I figured I would post my chili mix recipe. Making your own fresh mix is the best way to elevate your chili game. It really makes a significant difference in the taste.
I buy my dried peppers at the grocery store, usually the Fiesta near me as they have a huge selection of dried peppers. I use an old coffee grinder to grind the peppers and then mix as follows:
8 tbl Ancho
11 tbl Cascabel
4 tbl Arbol
4 tbl Chipotle
2 tbl Pasilla
2 tbl New Mexico
2 tbl granulated garlic
3 tbl fresh oregano chopped
2 tbl cumin
2 tbl smoked paprika
This make about 1 1/2 cups by volume of chili mix which is way more than I use in a typical 12 serving batch. I can't say exactly how much I put in my chili but I do put a few tablespoons in at the start and again midway through cooking. About 10 minutes before flame out I taste and add whatever amount more I feel like the batch needs and salt to taste. I put the leftover powder in the freezer and will use it in another chili if I make one within a month of the grind. Otherwise, I will grind a new batch as peppers lose a lot of flavor really quick....which is why store bought mixes are so-so.
Since its chili making season, I figured I would post my chili mix recipe. Making your own fresh mix is the best way to elevate your chili game. It really makes a significant difference in the taste.
I buy my dried peppers at the grocery store, usually the Fiesta near me as they have a huge selection of dried peppers. I use an old coffee grinder to grind the peppers and then mix as follows:
8 tbl Ancho
11 tbl Cascabel
4 tbl Arbol
4 tbl Chipotle
2 tbl Pasilla
2 tbl New Mexico
2 tbl granulated garlic
3 tbl fresh oregano chopped
2 tbl cumin
2 tbl smoked paprika
This make about 1 1/2 cups by volume of chili mix which is way more than I use in a typical 12 serving batch. I can't say exactly how much I put in my chili but I do put a few tablespoons in at the start and again midway through cooking. About 10 minutes before flame out I taste and add whatever amount more I feel like the batch needs and salt to taste. I put the leftover powder in the freezer and will use it in another chili if I make one within a month of the grind. Otherwise, I will grind a new batch as peppers lose a lot of flavor really quick....which is why store bought mixes are so-so.
1
Posted on 10/31/17 at 6:53 pm to Stadium Rat
MeridianDog's Chili
Cooler weather is here and to me that means chili/soup/gumbo. I lost my old chili recipe when Photobucket stopped third party hosting, so I decided to start over and make a new chili recipe post.
To make chili my way, you will need:
3 lbs Ground Beef
2 large onions, chopped
1 Tbs Lawry's Garlic Salt
2 tsp Black Pepper
3 Tbs (to taste) Chili powder
2 Tbs (to taste) Cumin
1 Tbs Oregano flakes
2 tsp Poblano Chili flakes with seeds
1 Tbs Smoked Paprika
1 tsp Cocoa Powder or a square of chocolate
1 tsp Cayenne Pepper
2 Tbs Masa Flour
2 tsp salt
1. Chop the onions.
2. And cook with the ground beef, seasoned with the Lawry's Garlic Salt and the Black Pepper.
3. We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.
4. I like thicker gravy with my chili and often use Masa flour to thicken the chili and provide a flavorful gravy. Start with 2 Tablespoons of Masa Flour in a bowl and make a wet paste with cool water
5. I added half of my paste and cooked the chili for 5-10 minutes to make a nice thick gravy.
6. After 15 minutes or so, the flour will have cooked and the chili will be ready.
7. Serve as is or top with what you want.
Tips
Talking spices:
I use Lawry's Garlic Salt, for garlic flavor and salt content; Black Pepper (not shown) for flavor and heat; good Chili Powder for chili flavor and heat; Cumin, because I like the dusty/earthy flavor it adds; Oregano flakes for the flavor; Poblano Pepper Flakes with seed for earthy flavor and mild heat; Smoked Paprika for color and smoky flavor; Cocoa Powder for under tones of chocolate and Cayenne pepper for heat.
*
I try to be aware of my fat intake and was concerned with the amount of fat from the ground beef. This is always a problem because the fat is needed for flavor but there is always more than I want in my ground beef dish.
To address this, I removed (soaked up) as much as possible with a few paper towels.
This is an easy way to pull fat from chili, gumbo or soup, but one needs to remember that capsicum is fat soluble and you may be pulling out heat when you pull the oil. The best way to address this concern is to taste after pulling the fat and add seasonings if needed.
*
We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.
Source: MeridianDog
Cooler weather is here and to me that means chili/soup/gumbo. I lost my old chili recipe when Photobucket stopped third party hosting, so I decided to start over and make a new chili recipe post.
To make chili my way, you will need:
3 lbs Ground Beef
2 large onions, chopped
1 Tbs Lawry's Garlic Salt
2 tsp Black Pepper
3 Tbs (to taste) Chili powder
2 Tbs (to taste) Cumin
1 Tbs Oregano flakes
2 tsp Poblano Chili flakes with seeds
1 Tbs Smoked Paprika
1 tsp Cocoa Powder or a square of chocolate
1 tsp Cayenne Pepper
2 Tbs Masa Flour
2 tsp salt
1. Chop the onions.
2. And cook with the ground beef, seasoned with the Lawry's Garlic Salt and the Black Pepper.
3. We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.
4. I like thicker gravy with my chili and often use Masa flour to thicken the chili and provide a flavorful gravy. Start with 2 Tablespoons of Masa Flour in a bowl and make a wet paste with cool water
5. I added half of my paste and cooked the chili for 5-10 minutes to make a nice thick gravy.
6. After 15 minutes or so, the flour will have cooked and the chili will be ready.
7. Serve as is or top with what you want.
Tips
Talking spices:
I use Lawry's Garlic Salt, for garlic flavor and salt content; Black Pepper (not shown) for flavor and heat; good Chili Powder for chili flavor and heat; Cumin, because I like the dusty/earthy flavor it adds; Oregano flakes for the flavor; Poblano Pepper Flakes with seed for earthy flavor and mild heat; Smoked Paprika for color and smoky flavor; Cocoa Powder for under tones of chocolate and Cayenne pepper for heat.
*
I try to be aware of my fat intake and was concerned with the amount of fat from the ground beef. This is always a problem because the fat is needed for flavor but there is always more than I want in my ground beef dish.
To address this, I removed (soaked up) as much as possible with a few paper towels.
This is an easy way to pull fat from chili, gumbo or soup, but one needs to remember that capsicum is fat soluble and you may be pulling out heat when you pull the oil. The best way to address this concern is to taste after pulling the fat and add seasonings if needed.
*
We like to keep cooked ground beef, seasoned with Black Pepper, Lawry's Salt and chopped onions in the freezer for use in spaghetti, tacos, taco soup, casseroles or whatever. My intent when cooking my ground beef was to put some of it away in the freezer for later use.
Source: MeridianDog
This post was edited on 10/31/17 at 7:42 pm
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