Simple Chili

Even though daytime temps here near Atlanta have been pretty warm recently, it’s chili season. Ok, at my house it’s always chili season, but that’s beside the point. My chili is award winning and internationally acclaimed (meaning there were missionaries at the church chili cook-off I won), so I figured it’s a good time to post about it. I have never really used a recipe. I come from a large family, so chili was a good way for mom to stretch her meat budget. My recipe is similar to hers, but I’ve made a few changes. If you’re looking for an “all homegrown ingredients” recipe, you’ll have to look somewhere else, but if you want a nice, simple, filling bowl, you’ve come to the right place. So, here is what I call “Simple Chili.”

1lb ground beef

1 med onion, diced

2-3 cloves garlic, minced

2-4 rounded Tbs chili powder

1-2 rounded Tbs ground cumin

2-4 cans kidney beans, drain half of the liquid (I like the look of half dark red and half light red)

2-4 cans diced tomatoes, drain half of the liquid (I like petite diced)

Brown the ground beef with the onions and garlic together till the ground beef is no longer pink; drain (and rinse if you’re worried about fat). Stir in the beans and tomatoes, bring the chili to a boil, and turn the heat down to a simmer. Add 1 Tbs chili powder and ½ Tbs cumin. Let the chili simmer (stirring occasionally) till it is nearly the consistency you want and add another Tbs chili powder and ½ Tbs cumin. Stir the spices in and taste. Depending on your preferences, the spices you use and the salt content of your canned goods, you may need to add salt or pepper or increase the amount of chili powder or cumin. Given a choice, I will use almost all the bean and tomato liquid and simmer my chili for a few hours (till it’s nearly the consistency of canned). If I don’t have much time, I’ll use less liquid and simmer for less time, but it won't taste as good. The longer this cooks, the better it tastes.

This chili tolerates variations well. I have used black beans (rinse them very well – trust me, use none of the liquid from the can), pinto beans, and a mix of just whatever we had in the pantry at the time. I’ve used Italian tomatoes with basil, tomatoes with green chilies, and all crushed tomatoes at different times. I’ve (again, at different times) added unsweetened cocoa powder, star anise (remove before serving), cayenne, ground chipotles, beer, and red wine. I usually don’t add any kind of hot peppers unless I’m going to be the only one eating it. I’d rather make my chili well seasoned but mild, and let folks add Tabasco, salsa, or sliced jalapeños at the table.

Most of the time I used ground beef, but lately we have had a freezer full of ground venison (thanks to my hunter brother-in-law), so that has been my meat of choice for the past few batches. I’ve used ground turkey, diced chicken, and cheap steak that I cut up pretty small.

For a vegetarian version, I’ll cut three or four carrots into about a half inch dice and brown them with the onions and garlic. The carrots do make for a sweeter chili, but give the mouth feel of meat.

I buy all my spices at "Your DeKalb Farmer's Market" in Decatur, GA. They are always fresher than what I find at the grocery store and cost a whole lot less, too. At the in-laws, I have made this with grocery store spices, and I had to use more chili powder and cumin than usual. If you have a good source for high quality spices, pay a little extra if you must; they're worth it. If you live in the metro-Atlanta area, go to YDFM.

Sunbutter

LM will turn eleven next week, and ten years ago, we found out the hard way that he is allergic to peanuts. I got a page mid-morning from my father-in-law, and when I called, he told me that my wife was at the hospital with our son. She had a peanut butter bagel for breakfast that morning and gave our son a bite. As soon as it touched his mouth, she says that his whole face started to swell. Fortunately, we have a hospital emergency room about ten minutes from home; on the way there, my wife had time to call her sister and ask her to get word to me and our parents. I was working far enough away that by the time I got to the hospital, LM was almost back to normal. We took him to the pediatrician that afternoon, and the Dr. said that it looked like LM was allergic to peanuts and that we should not give him anything with nuts till we had seen the allergist. Well, my breakfast pretty much every day for years had been a peanut butter and whatever sandwich, and the Dr. said that as long as LM didn't eat any, we should be fine. Well, about a month later he was "helping" my wife load the dishwasher and apparently got hold of the knife I had used for my breakfast. I got to the hospital more quickly that time, and if you've ever seen a boxer with cauliflower ear, you can imagine what his whole head looked like. If not, rent the movie Hitch; while we laughed at Will Smith's allergic reaction, it had the right look. (I do want to say that no matter what it looks like, anaphylactic shock is never a good thing, and if anyone has any trouble breathing at all from an allergic reaction, go to the emergency room.) Needless to say, we got rid of all peanut products in our house, and I was at a loss for what to eat for breakfast for the next nine years.
Then my wife found Sunbutter. (Imagine the sound of an angel chorus in the background when you read that.) These folks are serious about nut safety. They grow their own sunflower seeds and bought all new, never used, machinery to eliminate chances of cross-contamination. Of course, if Sunbutter didn't taste good, it doesn't matter to me how safe it is, I wouldn't eat it. I would never have believed it if anyone had told me that there was something like peanut butter but better, but there is. Before, if I went out of town for work or if the kids were going to spend a few days with the grandparents, as soon as I could, I'd run to the grocery store and get a jar of peanut butter. Now there's no need; there's something better. They also sell roasted sunflower seeds that are good substitutes for nuts in many recipes.

Good Eats

One Monday morning recently my brother called me at work and asked if I was busy the next day. That's always a hard question to answer, because you never know, somebody might need help moving a piano or something. As it turns out, "No, what's going on tomorrow?" was the right answer. He told me that a friend of his is also a friend of Alton Brown and that he had been asked to find a couple of people who could hang out at Turner Field (our local baseball stadium) with AB for a few hours. Of course, I jumped at the chance. I love to watch cooking shows, but if I could only watch one I'd probably pick Good Eats (OK, I would hope that AB had Jacques Pepin and Martin Yan as guests pretty often). I like that Brown explains the why of cooking and not just the how.
My brother had invited my mom also, and they can be seen directly behind AB in the stadium shots. I got to walk between the camera and AB while he is talking to his "special guest" (I'm the last person to walk past). I got a lot of pictures, but I thought this one was appropriate, and if you know Brown's background you probably will, too. I would have been willing to be an extra on pretty much any TV show, but if I had been asked to name one that I wanted to be on, I'd have had to flip a coin between this one and Heroes. I'm still waiting to hear from NBC.

Popovers

I usually don't eat much for breakfast. On work days I'll usually have something easy to make that I can eat while I'm getting ready. Often that means a cream cheese and ham bagel or a Sunbutter sandwich (If, like us, someone at your house gets cauliflower body from peanuts, try it. You'll be amazed.). On weekends I might go all out with a big breakfast, but most of the time it's one of the above or cereal.
Well, today the kids ate the last of the cereal; I didn't want one of the extra eggs I had boiled yesterday when I made tuna salad; there was not a bagel or any Sunbutter in the house, and I didn't want much to eat. I had seen a post on Slashfood about popovers, so I thought I'd give them a try. I did use Martha Stewart's recipe instead, though, because it makes six. A soon as I opened the cabinet to get the muffin pan out (you use what you've got), UKH was right there asking if she could help. She measured the flour and mixed in the salt, and I melted the butter in the microwave and buttered the pan. She whisked the milk, butter, and eggs together and poured them into the dry ingredients. I was a little concerned at how thin the batter was, but the popovers turned out really good. We just ate them plain, but next time maybe I'll plan ahead and have some of my wife's freezer strawberry jam thawed out to put inside them.

Takeover

Well, I've taken this blog away from my wife. I might not post any more often, but now I won't be mistaken for her.

Steak Soup-Crockpot

This is really more like a stew. You can use lean ground beef instead. It is also great that way. I have added more of some veggies and less of others depending on what I have. I have even used half of the amount of potatoes and it was great.

Steak Soup (2-pound) package top round steak, cut into 1-inch cubes
1/3 cup all-purpose flour
3 tablespoons vegetable oil
4 cups water
5 baking potatoes, cut into 1/2-inch cubes
3 carrots, sliced
2 small onions, chopped
1 celery rib, chopped
1 cup frozen sweet green peas
1 (16-ounce) can whole kernel corn, drained
1 (6-ounce) can tomato paste
2 tablespoons beef bouillon granules
2 Tbs steak sauce (optional - we like A-1)
1 to 2 teaspoons pepper

Toss together steak and flour.

Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes.

Stir together steak, 4 cups water, and remaining ingredients in a 5-quart slow cooker.

Cook, covered, at HIGH 8 hours or until vegetables are tender.

Yield: Makes 16 cups

Southern Living, NOVEMBER 1999

Baked chicken

Take fresh or frozen (that you can bake from frozen) chicken breast and bake on 375. We like to add Italian Seasoning, Lemon pepper, Lemon juice and w/salt and pepper, jerk seasoning, chipotle powder or even just salt and pepper. You can drizzle with olive oil if you like that.

While baking make a couple of sides. We love broccoli and garlic. Saute' fresh or frozen broccoli florets (not chopped broccoli). On low to med. heat saute/steam the florets until they began to be bright green. To keep from sticking, you can add a tablespoon or two of water every so often and/or a drizzle of olive oil. About half way through I press a few garlic cloves into the mixture. Add salt and pepper. Sautee/steam until crisp/tender, not mushy.

Other quick sides to have

Black beans
herb brown rice-cook over the weekend and freeze or cook in the microwave while chicken is baking.
cooked carrots (canned for quick-drain the liquid in the can and add your own water and heat)
add a tablespoon of honey for honey carrots. We don't like frozen carrots, but they would work.
baked sweet potato (baked while the chicken is baking)
brussel sprouts instead of broccoli-add frozen brussel spouts to a baking sheet w/onions and/or pressed garlic. Add a drizzle of olive oil over the top and bake while the chicken is baking. Bake until the sprouts start to barley brown.
frozen lima beans-I cook in the microwave while the chicken is cooking

Honey Whole Wheat Muffins

The kids love these for breakfast

preheat oven to 400

1 1/2 tsp. baking powder
1/2 cup milk
3 tsp. canola oil
1 cup whole wheat flour
1/3 tsp. salt
1/3 cup honey
1 egg

grease muffin tins. Mix well. Bake 20 to 25 min.

crockpot burrito meat

I toss chicken breast in the crockpot, cover with salsa and let them cook on low for 6-8 hours. Shread the chicken and serve with tortillas and toppings. Our toppings usually include black beans, corn, sour cream, cheese, jalapenos, hot sauce and refried beans. We all love this meal.

Ropa Vieja

To a beef or pork roast add: 1 large onion chopped, 1 chopped green pepper,
1 large can diced tomatoes, 2 cloves garlic, 2 Tablespoons vinegar, 1/4 tsp ground cloves, 1 chopped and seeded pickled jalapeno, 1 tsp salt, 1/8 tsp pepper .

cook till falling apart, serve over rice--we like this over brown rice

I have used lean stew meat for this so far.