Post by woodyz on Feb 14, 2020 12:47:39 GMT -7
I like to make/eat chili, but not until it gets cold out.
We have not had winter yet here in South Carolina but it's supposed to get down to 30 tonight so I made chili today.
Like everything else these days I cook in the slow cooker, but that gives the wrong impression.
I start in a heavy pan and brown 4 or 5 slices of bacon, set the bacon aside and brown my beef or venison cubes in the bacon grease, with onions and peppers, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, cook until the meat is done but pink, Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes
Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.then put it all into the slow cooker for a couple of hours, maybe four.
When it's done and just before eating, I like to top with shredded cheese, cold sour cream and chopped red onion.
I also like to make/eat Gumbo when it gets cold, but my wife wants me to make a big batch so we can freeze 4 or 5 gallon containers after.
That's OK because I can't fix it except in a 20 qt stew pot and an all day process.
And I quess my Gumbo is a mix of seafood and meat because I use both. Chicken, I use thighs, because I like the dark meat better, I will use 10 to 15 thighs and Andouille Sausage, 2 to 4 lbs browned in bacon qrease, with onions, parsley, bell peppers and celery, put it all in the pot with about 15 qts of water and let it boil down to good stock, take out the thigh bones, add onion, bell peppers, celery, tomatoes, although, I don't put them in mine, oysters, let it boil awhile then add cut okra, I use a couple of lbs and let it get thick, then throw in crab meat and shrimp
serve over rice
sometimes before I put in the shrimp I will throw in a dozen new potatoes and a dozen short cobs of corn and let them get done, I know that's not gumbo, it's low country boil, but it's a big pot and it eats fine together.
INGREDIENTS
1/2 pound bacon, diced
10 to 15 chicken thighs, skin on
Salt
12 new potatoes
12 6" corn on the cob
4 pounds andouille sausage
1/2 cup bacon qrease/peanut or other vegetable oil
1 cup our
4 green peppers, diced
8 celery stalks, diced
2 large onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 quarts water
2 pounds okra, sliced into discs
5 green onions, chopped
1/2 cup fresh parsley, chopped
Cajun spice mix
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tbsp dried thyme
1 Tbsp dried oregano
4 lbs crab meat
10 lbs peeled shrimp
We have not had winter yet here in South Carolina but it's supposed to get down to 30 tonight so I made chili today.
Like everything else these days I cook in the slow cooker, but that gives the wrong impression.
I start in a heavy pan and brown 4 or 5 slices of bacon, set the bacon aside and brown my beef or venison cubes in the bacon grease, with onions and peppers, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, cook until the meat is done but pink, Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes
Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.then put it all into the slow cooker for a couple of hours, maybe four.
When it's done and just before eating, I like to top with shredded cheese, cold sour cream and chopped red onion.
I also like to make/eat Gumbo when it gets cold, but my wife wants me to make a big batch so we can freeze 4 or 5 gallon containers after.
That's OK because I can't fix it except in a 20 qt stew pot and an all day process.
And I quess my Gumbo is a mix of seafood and meat because I use both. Chicken, I use thighs, because I like the dark meat better, I will use 10 to 15 thighs and Andouille Sausage, 2 to 4 lbs browned in bacon qrease, with onions, parsley, bell peppers and celery, put it all in the pot with about 15 qts of water and let it boil down to good stock, take out the thigh bones, add onion, bell peppers, celery, tomatoes, although, I don't put them in mine, oysters, let it boil awhile then add cut okra, I use a couple of lbs and let it get thick, then throw in crab meat and shrimp
serve over rice
sometimes before I put in the shrimp I will throw in a dozen new potatoes and a dozen short cobs of corn and let them get done, I know that's not gumbo, it's low country boil, but it's a big pot and it eats fine together.
INGREDIENTS
1/2 pound bacon, diced
10 to 15 chicken thighs, skin on
Salt
12 new potatoes
12 6" corn on the cob
4 pounds andouille sausage
1/2 cup bacon qrease/peanut or other vegetable oil
1 cup our
4 green peppers, diced
8 celery stalks, diced
2 large onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 quarts water
2 pounds okra, sliced into discs
5 green onions, chopped
1/2 cup fresh parsley, chopped
Cajun spice mix
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tbsp dried thyme
1 Tbsp dried oregano
4 lbs crab meat
10 lbs peeled shrimp