Joined: Jan. 2006
|Quote (Assassinator @ Jan. 06 2009,04:40)|
|Quote (Arden Chatfield @ Jan. 05 2009,21:15)|
|Chili from scratch tonight (i.e., no chili block, no mix):|
1 1/2 lbs dried pinto beans, soaked for about 6-7 hours
1 1/4 lbs organic range-fed hamburger
1 medium yellow onion, shredded
crushed garlic (lots)
Start boiling the dried pintos. They smell great while boiling, so don't put anything in them right away.
Fry hamburger (in olive oil) in one pan til brown; sautee onion and garlic in another pan. When both are done, add the onion/garlic to the hamburger. Then add the spices to that, in the pan: 2-3 tablespoons Grandma's chili power, coriander, lots of cumin, some white chili powder (very hot), and some Indian green chili paste (very very hot). Sautee this all together, then dump into the pot of boiling beans.
You will note: no tomatoes. They give me acid reflux, so I purposely left them out. Usually I make chili with canned beans and a chili block, so this is kind of an experiment for me, tho it's not too different from how I used to make chili 20 years ago in college.
Last I checked, the 'broth' was good (quite spice-hot), but the pintos weren't soft yet. We'll see how it turns out.
Corn bread on the side.
Why hamburgers and no ground meat? That's what we usually use, seems easier to process for the end product. We never make chili like that though, e.a never truly from scratch. Looks really good, we barely make anything from scratch from home, we should do it more often. It just takes so much time :(
By 'hamburger' I meant ground beef.
It came out good (the girls liked it), tho I should have soaked the beans overnight.
"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus