Hello again friends, it's time to wrap up the chili posts. But before I do, do you like to run? Me neither. Brings back to many memories of long military runs. Anyway, if you like to run or even if you don't, you should check out my friend Brandon's new site. www.realmenshowleg.com It's a good read, dude is going to run 50 miles this weekend...........
I'd rather eat chili so, let's look at a few more expansions on the basic recipe. (see a couple posts earlier)
First, another recipe that comes from Chicago.
Make the basic chili recipe and then add 1 can of beer, a tablespoon of good paprika, a chopped jalapeno pepper (more if you want) several dashes of Tabasco (again to taste), red pepper flakes, and a couple tablespoons of brown sugar. Let it cook for awhile. Yes, it's a little hot but it is awesome!
This next one is probably my favorite chili, and easily the one I make the most. It comes from the New York city fire department, more specifically a firehouse in Brooklyn.
2 pounds ground round
1 pound bulk Italian sausage
4 cups beef stock
1 teaspoon saffron threads
3 tablespoons olive oil
2 cups chopped shallots
2 tablespoons chopped garlic
1 can (10 oz) green chiles
1 teaspoons oregano
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoons salt
back pepper to taste
1 can (6oz) tomato paste
1 can red kidney beans
Brown the meat and sausage, remove and add the stock to the same pot and bring to a boil. Remove the pot from the heat and crumble the saffron into the stock. In a separate skillet, heat the olive oil then cook the shallots and garlic for about 5 minutes, reduce heat. To this add the chilies, oregano, cumin, cayenne, chili powder, salt and a few grinds of pepper. Stir this all together then add to the stock and add the tomato paste. Mix thoroughly, add the meat and bring to a boil. Reduce to a simmer and cook for about 1 1/2 hours. Add the beans about 10 minutes before it's done.
You will love this chili! In the words of the late pioneer of tv chefs Justin Wilson, " I guarantee!!!"
Well, that's about it for my chili recipes. I do have a couple more when cooking for large groups, like 25 people or more. I think I will do a post on cooking for groups in the future that I will add these to. I'm also trying to track down a recipe that my Grandma used to make at Christmas, it involves using pickling spices, I was very young the last time I had it, but I do remember the smell of that chili. It's a little odd that chili reminds me of Christmas. Hopefully more on that to come.
So cook some chili! And share it with friends and family.
What's next? How about we shake up the old Midwestern staples a bit.