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Saturday (Started Friday) Chili
J.Will J.Will is offline
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Well down here in the baumy beautiful south the leaves are just beginning to change and I still have to cut the damn grass once a week, but that doesn't mean we can't have that most wonderful of soups....CHILI!!!

Who doesn't love chili? It's hearty. It's spicy. It's CHEAP. It's almost impossible to screw up. It can be soup, a main course, even a freakin garnish. It can be made into NACHOS!! It can be put on hamburgers and hotdogs!! Chili is like the multi-tool of the culinary world.
Other: Ingredients:
Time:
4 hours to overnight
Difficulty:
Easy
Serving Size:
1.5 Cups
  1. 2 lbs Ground Chuck
  2. A bell pepper
  3. An onion
  4. Some jalapenos or serranos
  5. 28 oz can crushed tomatoes
  6. 28 ozs of dark red kidney beans
  7. 28 oz of chili beans
  8. 4 TBSP Chili Powder
  9. 2 TBSP Cumin
  10. 2 TBSP Coriander
  11. 3 TSP Salt
  12. 1 TSP Black Pepper
  13. 2 cloves of garlic chopped and pasted
  14. Dark Chocolate
Instructions:
  1. So without further ado...Saturday(Started on Friday) Chili

  3. Alright for this journey you shall need.

  5. 2 lbs Ground Chuck
  6. A bell pepper
  7. An onion
  8. Some jalapenos or serranos
  9. A 28 oz can crushed tomatoes
  10. 28 ozs of dark red kindey beans
  11. 28 oz of chili beans
  12. 2 cloves garlic chopped and pasted

  14. Various spices that I will discuss as we proceed.

  16. First. Chop up them veggies. You might as well get everything ready before you start to bring everything together. Chili is one of those things that can quickly take over a kitchen. I find if you go ahead and chop your veg, get your spices together, open up all the cans you will need, it confines the mess and makes clean up a lot easier. This is true with all cooking, but especially a complicated (albeit simple) soup like chili.

  18. So veggies...

  20. Here you see bell pepper, onion, and jalapeno all nicely diced and ready to go into the pot. NOT YET! Oh on a side note about chiles...when they are "Wet" most of the heat is retained in the white membrane. It migrates to the seeds when they are dried. Just FYI.

  22. Spices...


  25. In this nice bowl you will find three teaspoons of salt, 4 Tbsp of Chili Powder, 2 Tbsp of cumin, 2 Tbsp of ground coriander, a teaspoon of dried oregano, and a teaspoon of fresh ground black pepper. Add em together and mix em around in the bowl. You feel like a tv chef yet?

  27. Alright, now get out your big soup pot and heat it up to medium high heat. LET THE BOTTOM GET HOT! Otherwise you won't get that nice browning effect on you beef. Toss in the meat with half of your spice mixture. Cooking the meat with spices adds flavor as the meat cooks.




  32. Strain your meat and set aside.

  34. Return the pot to the heat and reduce to medium. Add a little olive oil and throw in your veg and garlic. Cook until onions are translucent (damn I love that word)



  38. Now reintroduce the meat and add your tomato, 4 to 5 (I have no beer but subbing one of the cups of water for a dark beer is not a bad idea)cups of water and the remainder of the spices.




  43. Let that go for one hour at a simmer. Some people (me) like things hotter so I add a teaspoon or so of ground red pepper.

  45. After and hour has passed add in your beans...


  48. This will be ready to eat after another 30 minutes or so, but you should really simmer it for at least 3 more hours. Then, you refrigerate it over night and reheat it on medium so it's ready right before kickoff...



  52. Garnish with sour cream, cilantro, cheese, white rice...whatever...




  57. Chow down.



  61. Oh yeah my secret ingredient...two bite size pieces of hershey's dark chocolate. It smooths out all the flavors and adds a sweet bitter note to the chili.

  63. Enjoy.

  65. Roll Tide

  67. PS Refrigerating overnight also allows you to get more of the grease out of your chili. It congeals on the top of the soup and you can just pick it out with a spoon.
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Old October 23rd, 2009, 06:04 PM   #2 (permalink)
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Re: Saturday (Started Friday) Chili
Nice Job!!

Ill be making this.
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Old October 23rd, 2009, 08:44 PM   #3 (permalink)
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Re: Saturday (Started Friday) Chili
hhhhmmmmmmmmmmmmmmmmmmmm. Love me some chili and this looks good! It don't hurt to spill some dark beer in there....just sayin

ooops...just read the part about the beer...great minds...
Last edited by ROLLTRIBE; October 23rd, 2009 at 08:48 PM.
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Old October 26th, 2009, 04:41 PM   #4 (permalink)
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Re: Saturday (Started Friday) Chili
Looks good, but, why would there be grease in the chili if you strain the ground beef after browning it?
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Old October 26th, 2009, 06:09 PM   #5 (permalink)
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Re: Saturday (Started Friday) Chili
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Looks good, but, why would there be grease in the chili if you strain the ground beef after browning it?
True and this time there wasn't, but I've had it be greasier than I would like, especially when I've used lower quality meat. Either way, it simply taste better after it is refrigerated over night.
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Old November 1st, 2009, 03:12 PM   #6 (permalink)
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Re: Saturday (Started Friday) Chili
Made your chili. The only thing i did different is to add some black beans in place of some of the red kidney beans, cause I like the way they look.

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Old November 1st, 2009, 05:11 PM   #7 (permalink)
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Re: Saturday (Started Friday) Chili
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Made your chili. The only thing i did different is to add some black beans in place of some of the red kidney beans, cause I like the way they look.
That looks vewy vewy good! So, how was it, or do I even need to ask?
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Old November 1st, 2009, 06:59 PM   #8 (permalink)
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That looks vewy vewy good! So, how was it, or do I even need to ask?
It was great with a skillet of cornbread, and a cold beer.
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Old November 3rd, 2009, 12:13 PM   #9 (permalink)
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Re: Saturday (Started Friday) Chili
Glad you liked it. It's always a hit around here. I like to throw black beans in mine too on occasion.


The leftovers are good on nachos too.
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Don't .... off the Boys from Alabama
You know they won't let it slide
They might find your body in the Tennessee River
or they might not find you at all
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It's = it is -- Its = belongs to "it"
Lose = fail to keep -- Loose = not tight
Everyday = commonplace -- Every . day = daily
Then-than -- Lightning-lightening
Peek-peak-pique -- throes-throws -- bear-bare
there-they're-their -- your-you're
Get a dictionary!
Last edited by J.Will; November 3rd, 2009 at 12:18 PM.
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Old November 6th, 2009, 07:03 PM   #10 (permalink)
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Re: Saturday (Started Friday) Chili
Have you ever tried to make this with ground turkey?
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Old November 7th, 2009, 01:35 PM   #11 (permalink)
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Re: Saturday (Started Friday) Chili
I've, actually, never cooked with ground turkey. I've been meaning to, but never got around to it. I think I might make some stuffed peppers with ground turkey soon (to cut down on the grease) If you make a batch of chili with turkey let me know how it turns out.
__________________
Don't .... off the Boys from Alabama
You know they won't let it slide
They might find your body in the Tennessee River
or they might not find you at all
Drive By Truckers
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It's = it is -- Its = belongs to "it"
Lose = fail to keep -- Loose = not tight
Everyday = commonplace -- Every . day = daily
Then-than -- Lightning-lightening
Peek-peak-pique -- throes-throws -- bear-bare
there-they're-their -- your-you're
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Old November 10th, 2009, 09:53 AM   #12 (permalink)
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Re: Saturday (Started Friday) Chili
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I've, actually, never cooked with ground turkey. I've been meaning to, but never got around to it. I think I might make some stuffed peppers with ground turkey soon (to cut down on the grease) If you make a batch of chili with turkey let me know how it turns out.
I've figured out that with ground turkey don't use the 99% lean stuff. There is just about no way to make it not dry out. I always get the 85/15 stuff.

I'm thinking about trying to make this later this week with turkey and will let you know.
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Old November 11th, 2009, 08:22 PM   #13 (permalink)
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Re: Saturday (Started Friday) Chili
Bought all the stuff and making this tomorrow. When exactly do you add the chocolate? With the beer and tomatoes or at the end? Or does it matter?
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