matt_doyle (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
matt_doyle) wrote2012-06-30 10:25 am
matt_doyle) wrote2012-06-30 10:25 am
Grownup chili.
Here's a recipe for "grownup chili" (i.e., chili with more than just meat, beans, and tomato sauce) that I recently shared with a friend. I could swear I posted another chili recipe on my journal sometime in the last two or three months, but if so, I cannot find it.
Grownup Chili
1 pound ground beef, cooked until barely done on medium heat with minimal oil and a fair amount of garlic powder. Do not drain when done cooking.
1 cup pre-cooked brown rice. Not white rice, it will dissolve to mush. I used leftover seasoned rice from pork burritos, cooked up in pork juices.
1 can black beans. Do not drain before adding.
1 cup baby carrots, chopped fine.
1 package frozen corn niblets.
Add all these things to a slow cooker or v. large stockpot. Add the juice from beans & meat as well. Add V8 until all are covered thoroughly, mixing to be sure (sometimes they stick together and leave the bottom sealed up and dry). Roughly half a large bottle of V8 should do it, or maybe a liiiitle less. I also added two shots of unflavored vodka, which is a secret magic cooking ingredient. The alcohol in it will boil away, but it will bring out the flavor in EVERYTHING. Trust me. You want the vodka in this. Anything better than karkov is fine.
For seasonings, you want: (guessing at the amounts I used – just start with a teaspoon or two of each and add until it tastes right to you)
sweet paprika (usually sold as “paprika”) OR Hungarian paprika (1 Tbsp)
hot paprika. You may need to go to a specialty grocery to find this. Get a big thing of it. You won't use much in this recipe but hot paprika is a GODSEND in spicy cooking. (1 Tbsp?)
Black pepper (just a little) (1 tsp?)
Garlic powder (quite a lot) (2 Tbsp?)
dark brown sugar. This is THE OTHER secret ingredient, besides the vodka. It will mellow and balance the hotness of the spice. (3-4 Tbsp?)
Chili pepper (obviously) (3 Tbsp?)
Cumin (just a little) (1 tsp?)
Cook on high on the slow cooker until it is boiling, then reduce to low and let it simmer and reduce, covered, for 6 to 8 hours. If it is too thin, add ground breadcrumbs a tablespoon at a time, stir thoroughly, and WAIT half an hour to let it thicken before you add more.
Regardless, stir thoroughly once every hour or two for best results – but even if you never stir it will turn out pretty damned good.
Grownup Chili
1 pound ground beef, cooked until barely done on medium heat with minimal oil and a fair amount of garlic powder. Do not drain when done cooking.
1 cup pre-cooked brown rice. Not white rice, it will dissolve to mush. I used leftover seasoned rice from pork burritos, cooked up in pork juices.
1 can black beans. Do not drain before adding.
1 cup baby carrots, chopped fine.
1 package frozen corn niblets.
Add all these things to a slow cooker or v. large stockpot. Add the juice from beans & meat as well. Add V8 until all are covered thoroughly, mixing to be sure (sometimes they stick together and leave the bottom sealed up and dry). Roughly half a large bottle of V8 should do it, or maybe a liiiitle less. I also added two shots of unflavored vodka, which is a secret magic cooking ingredient. The alcohol in it will boil away, but it will bring out the flavor in EVERYTHING. Trust me. You want the vodka in this. Anything better than karkov is fine.
For seasonings, you want: (guessing at the amounts I used – just start with a teaspoon or two of each and add until it tastes right to you)
sweet paprika (usually sold as “paprika”) OR Hungarian paprika (1 Tbsp)
hot paprika. You may need to go to a specialty grocery to find this. Get a big thing of it. You won't use much in this recipe but hot paprika is a GODSEND in spicy cooking. (1 Tbsp?)
Black pepper (just a little) (1 tsp?)
Garlic powder (quite a lot) (2 Tbsp?)
dark brown sugar. This is THE OTHER secret ingredient, besides the vodka. It will mellow and balance the hotness of the spice. (3-4 Tbsp?)
Chili pepper (obviously) (3 Tbsp?)
Cumin (just a little) (1 tsp?)
Cook on high on the slow cooker until it is boiling, then reduce to low and let it simmer and reduce, covered, for 6 to 8 hours. If it is too thin, add ground breadcrumbs a tablespoon at a time, stir thoroughly, and WAIT half an hour to let it thicken before you add more.
Regardless, stir thoroughly once every hour or two for best results – but even if you never stir it will turn out pretty damned good.
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