Post by barb43 on Feb 19, 2021 21:40:43 GMT
The Delicious “Short-Handed” Chili … for when you don’t have what you’d like to have to make chili, but you still have ground meat, onion, a variety of beans, tomatoes, and good spices
1. Start with sauteing 16-19 oz of ground meat, and a small chopped white onion in a couple Tablespoons of good extra virgin olive oil over medium heat. Add a teaspoon of jarred garlic; or shake some powdered garlic over the contents of the pot, if you don't have any garlic in the jar.
2. Add a can of mildly seasoned Chili Beans (Pintos), followed by a can of diced, no-salt tomatoes. Stir well.
3. Rinse a can of dark red kidney beans and add them to the pot. Rinse a can of Great Northern beans and add them to the pot. Stir well.
4. ~ At this point ~ you can tell it’s “not quite” chili, because it’s looking kind of “raw”; i.e., too light in color (almost fleshly pink, especially if you're using ground turkey, which I did). Start adding color.
. . . . a. Turn up the ketchup bottle and add a few good squeezes. Maybe as much as a half cup, but don’t measure it, just eyeball it. Stir well.
. . . . b. Add a few shakes of cumin over the top of the ingredients, followed by a sprinkle of sage (not too heavy).
. . . . c. Measure in one quarter to one half teaspoon of smoked paprika, and rounded one quarter teeaspoon of red cayenne pepper. Stir well.
. . . . d. Add one half Tablespoon Worcestershire sauce and stir well.
5. The chili oughta be at a rolling boil at this point, and have enough broth on its own that you don’t need to add any liquid. Stir it up. If you need to add some liquid, use your judgment and add some of your favorite broth on hand (beef broth, low-sodium vegetable broth), or add plain water. Stir. Bring back to a boil a few minutes.
6. Taste to see if it needs a little bit more of anything. If it’s good to go, serve it up!
Sour cream; salsa; shredded or sliced cheese; and crackers are good additions when the chili is ready to serve.
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Note: The pantry had none of the following, which I would have used --
Vegetarian Chili with Beans (that's my standard chili base)
Chili Powder
So I used a can of Pinto Chili Beans, Mild; Ketchup; and Cayenne Pepper.
Note: I didn't add any broth in Step 5 because it was seemed 'brothy' enough. That was probably a result of whatever liquid was on the Chili Beans, the can of diced tomatoes, and the added Ketchup.
I stopped cooking with Ketchup back in the summer of 2014. The only thing I use Ketchup for is the topping on our favorite meat loaf recipe. I don't put it on burgers or fries, or anything else, but I keep a bottle in the fridge for Sweetie, who likes it on sandwiches, and fries. Soooo, this was a big deal to break down & add Ketchup into the Chili. I guessed at the amount of Ketchup - I simply wanted it to help thicken the broth and color the contents of the pot.
I don't use Pinto Beans often; they're not our preference but we like them occasionally so I usually have a can or two onhand.
I don't often cook with Cayenne Pepper, I just happen to have some because it can be used to stop minor bleeding.
I rarely measure spices, knowing pretty well what we like (lots of garlic, lots of cumin, a fair amount of sage, and only a little bit of chili powder, paprika, and such).
This recipe really turned out a good chili, and I think we'll make it again exactly as written, even though that includes using Ketchup.
1. Start with sauteing 16-19 oz of ground meat, and a small chopped white onion in a couple Tablespoons of good extra virgin olive oil over medium heat. Add a teaspoon of jarred garlic; or shake some powdered garlic over the contents of the pot, if you don't have any garlic in the jar.
2. Add a can of mildly seasoned Chili Beans (Pintos), followed by a can of diced, no-salt tomatoes. Stir well.
3. Rinse a can of dark red kidney beans and add them to the pot. Rinse a can of Great Northern beans and add them to the pot. Stir well.
4. ~ At this point ~ you can tell it’s “not quite” chili, because it’s looking kind of “raw”; i.e., too light in color (almost fleshly pink, especially if you're using ground turkey, which I did). Start adding color.
. . . . a. Turn up the ketchup bottle and add a few good squeezes. Maybe as much as a half cup, but don’t measure it, just eyeball it. Stir well.
. . . . b. Add a few shakes of cumin over the top of the ingredients, followed by a sprinkle of sage (not too heavy).
. . . . c. Measure in one quarter to one half teaspoon of smoked paprika, and rounded one quarter teeaspoon of red cayenne pepper. Stir well.
. . . . d. Add one half Tablespoon Worcestershire sauce and stir well.
5. The chili oughta be at a rolling boil at this point, and have enough broth on its own that you don’t need to add any liquid. Stir it up. If you need to add some liquid, use your judgment and add some of your favorite broth on hand (beef broth, low-sodium vegetable broth), or add plain water. Stir. Bring back to a boil a few minutes.
6. Taste to see if it needs a little bit more of anything. If it’s good to go, serve it up!
Sour cream; salsa; shredded or sliced cheese; and crackers are good additions when the chili is ready to serve.
____________________________________
____________________________________
Note: The pantry had none of the following, which I would have used --
Vegetarian Chili with Beans (that's my standard chili base)
Chili Powder
So I used a can of Pinto Chili Beans, Mild; Ketchup; and Cayenne Pepper.
Note: I didn't add any broth in Step 5 because it was seemed 'brothy' enough. That was probably a result of whatever liquid was on the Chili Beans, the can of diced tomatoes, and the added Ketchup.
I stopped cooking with Ketchup back in the summer of 2014. The only thing I use Ketchup for is the topping on our favorite meat loaf recipe. I don't put it on burgers or fries, or anything else, but I keep a bottle in the fridge for Sweetie, who likes it on sandwiches, and fries. Soooo, this was a big deal to break down & add Ketchup into the Chili. I guessed at the amount of Ketchup - I simply wanted it to help thicken the broth and color the contents of the pot.
I don't use Pinto Beans often; they're not our preference but we like them occasionally so I usually have a can or two onhand.
I don't often cook with Cayenne Pepper, I just happen to have some because it can be used to stop minor bleeding.
I rarely measure spices, knowing pretty well what we like (lots of garlic, lots of cumin, a fair amount of sage, and only a little bit of chili powder, paprika, and such).
This recipe really turned out a good chili, and I think we'll make it again exactly as written, even though that includes using Ketchup.
