Ianuk's War Chili the Redux
Jan. 30th, 2009 12:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ianukSo, I've been cooking and working on war stuff and I realized that I really need to write out the recipe a bit better...plus I have some tips and tricks that need to be listed that make things helpful.
Some history...I started making chili for one of our first wars in Atenveldt. I grew up with a very hearty northern style chili, no real chile flavor...just home cooked stew food. So I made some changes to how my mom made it when I was growing up and added some South Western flair.
This recipe makes a large amount (between 12-14 quarts of chili)...it can be reduced but I usually love to have chili in the freezer.
Hardware:
A large skillet - I have a 14" wide cast iron skillet.
A Large stock pot - I have a 16 quart stock pot.
If you don't have a stockpot this big...cut the recipe in half.
Software:
1 Soft ball sized Large red onion or equivalent (chopped fine)
3-4 Good sized Green Bell Peppers (or any color you like). (chopped fine)
5 tablespoons chopped mince garlic (the stuff in the jar).
5 Pounds of ground beef (or ground meat of your choice)
3 Cans of Dark Red Kidney Beans
3 Cans of Pinto Beans
3 Cans of Black Beans
2 Cans of chopped tomatoes (I usually get the kind with chillies)
4 small cans of tomato sauce or 1 large can.
2 Cans of Guinness beer or other dark beer (can be subbed for just water)
2-4 tablespoons of olive oil
Ground Cinnamon
Ground New Mexico Chile Powder
Fresh Ground Pepper
Kosher Salt
Step 1:
Saute the onions and garlic in the frying pan with the oil under just starting to brown.
Step 2:
Add the peppers and saute until the peppers loose their "crispness"
Step 3:
Spread the onion/pepper mixture evenly throughout the pan and add all of the ground beef. Dust surface of the meat with cinnamon and the chile powder. The seasoning should cover the top of the meat evenly. Grind on pepper and toss a teaspoon of salt over the meat.
Step 4:
Let cook without disturbing for a bit until the fat starts to bubble around the meat..then start slowly turning over the meat. As the meat from the bottom comes up, add more cinnamon and chile powder.
Step 5:
Cook the meat through entirely. While the meat is cooking, add all of the canned ingredients except the beer to the stockpot. My trick is to have everything lined up on the counter and the stock pot in the sink. I also make sure to turn the bean cans upside down and shake vigorously before I open them. This does two things...you're going to be pouring the cans down into the pot versus up and over and the beans won't stick to the bottom of the can as much.
Step 6:
Strain the meat and add it to the stock pot. Stir thoroughly and then add the beer. Stir down the foam and heat on medium heat for an hour or so or until its thickened. Stir every ten minutes or so.
Step 7:
Taste test...at this point take a taste..if you think it needs more pepper, salt etc..add it and let it simmer some more. Then let the mixture cool overnight. This is important for proper flavor induction.
Step 8:
Package up the chilli for war in any means you like. I've done freezer bags, tupperware and now I exclusively use vacuum sealed bags.
Step 9:
Heat and serve at the war! I usually have plenty of plastic bowls and spoons to feed folks just coming in...this has traditionally been "first night at war" food and we feed folks that come by.
Serving options:
I unusually have shredded cheese, diced canned jalapenos, chili powder, crackers or corn bread, sour creme etc.
Some history...I started making chili for one of our first wars in Atenveldt. I grew up with a very hearty northern style chili, no real chile flavor...just home cooked stew food. So I made some changes to how my mom made it when I was growing up and added some South Western flair.
This recipe makes a large amount (between 12-14 quarts of chili)...it can be reduced but I usually love to have chili in the freezer.
Hardware:
A large skillet - I have a 14" wide cast iron skillet.
A Large stock pot - I have a 16 quart stock pot.
If you don't have a stockpot this big...cut the recipe in half.
Software:
1 Soft ball sized Large red onion or equivalent (chopped fine)
3-4 Good sized Green Bell Peppers (or any color you like). (chopped fine)
5 tablespoons chopped mince garlic (the stuff in the jar).
5 Pounds of ground beef (or ground meat of your choice)
3 Cans of Dark Red Kidney Beans
3 Cans of Pinto Beans
3 Cans of Black Beans
2 Cans of chopped tomatoes (I usually get the kind with chillies)
4 small cans of tomato sauce or 1 large can.
2 Cans of Guinness beer or other dark beer (can be subbed for just water)
2-4 tablespoons of olive oil
Ground Cinnamon
Ground New Mexico Chile Powder
Fresh Ground Pepper
Kosher Salt
Step 1:
Saute the onions and garlic in the frying pan with the oil under just starting to brown.
Step 2:
Add the peppers and saute until the peppers loose their "crispness"
Step 3:
Spread the onion/pepper mixture evenly throughout the pan and add all of the ground beef. Dust surface of the meat with cinnamon and the chile powder. The seasoning should cover the top of the meat evenly. Grind on pepper and toss a teaspoon of salt over the meat.
Step 4:
Let cook without disturbing for a bit until the fat starts to bubble around the meat..then start slowly turning over the meat. As the meat from the bottom comes up, add more cinnamon and chile powder.
Step 5:
Cook the meat through entirely. While the meat is cooking, add all of the canned ingredients except the beer to the stockpot. My trick is to have everything lined up on the counter and the stock pot in the sink. I also make sure to turn the bean cans upside down and shake vigorously before I open them. This does two things...you're going to be pouring the cans down into the pot versus up and over and the beans won't stick to the bottom of the can as much.
Step 6:
Strain the meat and add it to the stock pot. Stir thoroughly and then add the beer. Stir down the foam and heat on medium heat for an hour or so or until its thickened. Stir every ten minutes or so.
Step 7:
Taste test...at this point take a taste..if you think it needs more pepper, salt etc..add it and let it simmer some more. Then let the mixture cool overnight. This is important for proper flavor induction.
Step 8:
Package up the chilli for war in any means you like. I've done freezer bags, tupperware and now I exclusively use vacuum sealed bags.
Step 9:
Heat and serve at the war! I usually have plenty of plastic bowls and spoons to feed folks just coming in...this has traditionally been "first night at war" food and we feed folks that come by.
Serving options:
I unusually have shredded cheese, diced canned jalapenos, chili powder, crackers or corn bread, sour creme etc.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Please to be answering question!!
Date: 2009-01-31 04:17 pm (UTC)Re: Please to be answering question!!
Date: 2009-01-31 04:19 pm (UTC)The small cans are smaller than that...and the guiness only comes in one size can.
no subject
Date: 2009-02-01 02:47 am (UTC)Today I used:
about 8 lbs of sirloin (ground in a food processor) (this is left-over steak from the household steak buy
two 27oz cans of kidney beans
2 16 oz cans of black beans
4 16 oz cans of pinto beans
3 bell peppers (yellow, red, orange) (diced)
about 6 jalapeno peppers (diced)
about 6 stalks of celery (diced)
1 large sweet onion (diced)
1 medium yellow onion (diced)
4 cans of petite diced tomatoes
about 8 fresh roma tomatoes (de-seeded and finely chopped in food processor)
2 large bottles of V-8 juice
minced garlic (gonna estimate about 5-8 spoonfuls) (stuff in jar like ianuk.)
various spices:
black pepper
cumin
chili powder
red cayenne pepper
paprika
salt
garlic powder
onion powder
herbs de provence (i normally would have used italian seasoning but we seemed to be out)
i brown the meat with various mixes of the veggies and seasonings in several batches, dumping each batch into the big pot
the beans, v8 and tomatoes all go into the big pot without being sauteed/browned.
simmer for several hours...
packed in food saver bags.
no subject
Date: 2009-02-01 02:52 am (UTC)