quote:Originally posted by PurpleHaze:quote:Originally posted by spo:
Have you done this in the slow cooker PurpleHaze?
I have not. Only on the stovetop. I can't imagine it wouldn't be just as good in the slow cooker though. Love to hear your thoughts. This recipe surprised me.
PH
quote:Originally posted by spo:quote:Originally posted by PurpleHaze:quote:Originally posted by spo:
Have you done this in the slow cooker PurpleHaze?
I have not. Only on the stovetop. I can't imagine it wouldn't be just as good in the slow cooker though. Love to hear your thoughts. This recipe surprised me.
PH
Thanks PH, I made this tonight. Great stuff.
1. I made it the way you said but next time I want to spike it with some habanero powder.
2. I want try adding Maitake mushrooms and maybe a small amount of crimini.
quote:Originally posted by PurpleHaze:quote:Originally posted by PurpleHaze:quote:Originally posted by wineismylife:
Still a little early for us PH. It was in the high 80s here today!Hopefully another cold front will blow through soon and I can break out the old meat grinder.
Sorry, wiml. Forgot about you guys down there!40's the last few nights up here, with cooler weather right around the corner. Perfect!
Pulled this recipe from Epicurious today on a whim. Made it with no alterations, and it was truly delicious. A keeper. Especially the beans!!!
BEEF AND BEAN CHILI
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Bon Appétit - September 2002
PH
I've been using this as my "base" recipe for chili with beans for a while now. A few tweaks thrown in over the years has made it better:
1) When sauteeing the onions, throw the dry spices in with the onions after a minute or two. This allows the spices to "bloom" and adds considerable concentration of flavor. Stir frequently.
2) I use more garlic and jalapenos. Just because.
3) I found the flavors lacked a little something on the mid-palate. I've started pureeing up a small can of chipotle peppers in adobo and adding a couple of healthy tablespoons of the puree along with the wet ingredients. Adds a nice warm heat and some smokiness that really works well. Freeze up the leftover paste for future use. It keeps forever.
4) 1/2 cup of dark beer either in place of some of the broth or in addition. Anything dark with low hoppiness addes another layer of flavor.
PH
