Requests

[ase]

Chili recipies, people. Tell me how to put my crockpot to excellent use (rather than sort of bland use).

Also, pork chop recipies, no dairy, with less than 10,000 ingredients. If it works with a crock pot, even better!

The good sense to study more when there aren't tests bearing down on me.

Finally, the calm and perseverence necessary to hand-pollinate Arabidopsis. And do more studying.

Comments

[ann-leckie.livejournal.com]

It's not "real" chili. It's chili for wimps like me. And it is, in my opinion, the best chili in the world. I got it from America's Test Kitchen.

http://www.americastestkitchen.com/recipe.asp?recipeids=69&iSeason=4
(registration required, so I've pasted the recipe in here for you.)

It's not meant for a crockpot, but I imagine you could brown and sautee on the stove, and then transfer it all to your crockpot for yummy simmering. Oh, and the episode I saw it on made a minor deal about using tomato puree instead of tomato sauce, but you know what? tomato sauce is just fine, and cheaper in my neck of the woods.

This recipe makes a lot of chili, so you might want to halve it.

Simple Beef Chili with Kidney Beans


Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Makes about 3 quarts, serving 8 to 10 2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) kidney beans (dark), drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes , cut into wedges




1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

[ase.livejournal.com]

Chili doesn't have to set you on fire, but I'll admit I like it more when there's some tingle. Fortunately, I have chili powder. Thanks!