Dogenzengi
Well-Known Member
Well it's famous among my friends and family anyway.
to make it Pop I stir in a teaspoon of canna olive oil just before serving!
My chili recipe
Ingredients -
Toppings-
1 small onion chopped finely
Shredded cheese or grated cheese
(White Rice or yellow rice makes a great side dish for this!)
1 pound of ground beef, probably better to go lean.
A cut a solid beef that you're going to cut into chunks about 1" of any good beef.
You can use a top round or use a top sirloin or just buy stew meat chunks pre packaged.
weight pound and a quarter
Spices-
dry cumin
dry chili powder
garlic , fresh minced or minced in oil from a jar
salt and pepper
Liquids added to dish-
soy sauce
hot sauce
Water
Olive oil
Canned goods-
1 can Rotel or old El Paso chopped green chilies 4.5 oz
1 Rotel diced tomatoes and green chilies, I like mild. 10 oz
1 can of regular tomato sauce 8oz
1 can regular diced tomatoes 14.5 oz
2 cans Red Kidney beans. 15.5oz ea.
Cooking direction-
Put pot on stove and raise heat empty to med low, cover.
Take beef and cube to 1" chunks
Add 3 tablespoons oil to hot pot then the add chunked beef, spice with salt and pepper and Raise heat to Med High, stirring often brown as many sides of each chunk of beef you can.
Approx 10-15 minutes stirring almost every minute till all cubes are evenly browned.
Remove pot from heat and add 2 table spoons Chili powder and 1 tablespoon Cumin to the beef chunks stir till completely mixed.
Place back on stove at medium.
Stir so spices soak into meat, keep turning meat till all spices are incorporated.
It's is ok if some chunks get darker even charred and the pan will also get dark with "goodness from the beef and spices.
Once Browning is complete add water to just cover the meat, raise temp to med high and bring to a mild boil.
Now put cover on pot and reduce heat to simmer for 45 minutes.
When completed the cubes should break apart with a spoon or fork.
While waiting for the closed pot use a pan to brown the ground Beef, drain and let stand.
After chunks are ready
( time may vary to soften chunks)
Start to "build" Chili!
Take the pot off of the heat
Then add the drained ground beef to the chunks of beef.
Now add all canned items
(Remember to drain the bean cans, just open slightly and lay in sink to drain liquid in cans)
Once all canned items are in, you may now taste for spicing further.
Usually
2 teaspoons soy sauce
3 teaspoons hot sauce
3 cloves garlic or equivalent chopped in oil
( if you want the garlic milder, add to the cubed beef at the beginning of the process)
Salt and Pepper to taste.
Stir softly and off the heat so the liquids loosen will the "goodness" from the bottom of the pot.
A little gentle scraping may be needed.
place on stove at med low stir occasionally so no burning occurs.
as soon as you see bubbles cover the pot and reduce the temp to a simmer for 30 minutes shake pot occasionally.
I leave the cover on and shake the pot gently to mix so less heat escapes.
You can open and stir also.
Serve over rice topped with chopped onion and shredded cheese.
Enjoy!
DZ
to make it Pop I stir in a teaspoon of canna olive oil just before serving!
My chili recipe
Ingredients -
Toppings-
1 small onion chopped finely
Shredded cheese or grated cheese
(White Rice or yellow rice makes a great side dish for this!)
1 pound of ground beef, probably better to go lean.
A cut a solid beef that you're going to cut into chunks about 1" of any good beef.
You can use a top round or use a top sirloin or just buy stew meat chunks pre packaged.
weight pound and a quarter
Spices-
dry cumin
dry chili powder
garlic , fresh minced or minced in oil from a jar
salt and pepper
Liquids added to dish-
soy sauce
hot sauce
Water
Olive oil
Canned goods-
1 can Rotel or old El Paso chopped green chilies 4.5 oz
1 Rotel diced tomatoes and green chilies, I like mild. 10 oz
1 can of regular tomato sauce 8oz
1 can regular diced tomatoes 14.5 oz
2 cans Red Kidney beans. 15.5oz ea.
Cooking direction-
Put pot on stove and raise heat empty to med low, cover.
Take beef and cube to 1" chunks
Add 3 tablespoons oil to hot pot then the add chunked beef, spice with salt and pepper and Raise heat to Med High, stirring often brown as many sides of each chunk of beef you can.
Approx 10-15 minutes stirring almost every minute till all cubes are evenly browned.
Remove pot from heat and add 2 table spoons Chili powder and 1 tablespoon Cumin to the beef chunks stir till completely mixed.
Place back on stove at medium.
Stir so spices soak into meat, keep turning meat till all spices are incorporated.
It's is ok if some chunks get darker even charred and the pan will also get dark with "goodness from the beef and spices.
Once Browning is complete add water to just cover the meat, raise temp to med high and bring to a mild boil.
Now put cover on pot and reduce heat to simmer for 45 minutes.
When completed the cubes should break apart with a spoon or fork.
While waiting for the closed pot use a pan to brown the ground Beef, drain and let stand.
After chunks are ready
( time may vary to soften chunks)
Start to "build" Chili!
Take the pot off of the heat
Then add the drained ground beef to the chunks of beef.
Now add all canned items
(Remember to drain the bean cans, just open slightly and lay in sink to drain liquid in cans)
Once all canned items are in, you may now taste for spicing further.
Usually
2 teaspoons soy sauce
3 teaspoons hot sauce
3 cloves garlic or equivalent chopped in oil
( if you want the garlic milder, add to the cubed beef at the beginning of the process)
Salt and Pepper to taste.
Stir softly and off the heat so the liquids loosen will the "goodness" from the bottom of the pot.
A little gentle scraping may be needed.
place on stove at med low stir occasionally so no burning occurs.
as soon as you see bubbles cover the pot and reduce the temp to a simmer for 30 minutes shake pot occasionally.
I leave the cover on and shake the pot gently to mix so less heat escapes.
You can open and stir also.
Serve over rice topped with chopped onion and shredded cheese.
Enjoy!
DZ
