Cooksie
01-05-2010, 05:02 PM
Chili - No Beans:
http://i883.photobucket.com/albums/ac34/Red150/IMG_0743.jpg?t=1262728691
Chili Tostado:
http://i883.photobucket.com/albums/ac34/Red150/IMG_0752.jpg?t=1262728745
The chili that I made last night was with Wick Fowler's 2 Alarm Chili Kit. I've tried several mixes, and we like his best.
Before I made it this time, I measured all the ingredients in his little packets so that I could make it without the kit next time. Here's what I came up with:
6 1/2 T chili powder
2 tsp salt
1 T minced onion
1/4 to 1/2 tsp garlic powder
3 1/2 tsp cumin
1/4 tsp ground oregano
1 1/2 tsp paprika
2 T masa
2 tsp red pepper (2 tsp for hot, 1 tsp for med, none for mild)
I browned one lb of ground beef, removed it to a plate, and drained the fat. Then I browned one lb of very coarsely ground chili meat, drained it, and added the ground beef back in. I was looking for some chunky and some not so chunky meat textures.
Then, just like the packet says, I added in one 8 ounce can of tomato sauce, 2 cups of water, all seasonings except the masa and red pepper, and let it simmer (covered) for about 30 minutes. I wanted mild chili last night, so I didn't use any of the red pepper, but I usually only use 1/2 of the pkt.
I used the masa pkt according to WF's directions--mixed it with 1/4 cup warm water, added it to the chili, and continued to simmer for another 20 minutes.
Next time, I'm going to do this using the spices that I already have. It doesn't make a whole lot of sense to me to keep buying the chili kit.
http://i883.photobucket.com/albums/ac34/Red150/IMG_0743.jpg?t=1262728691
Chili Tostado:
http://i883.photobucket.com/albums/ac34/Red150/IMG_0752.jpg?t=1262728745
The chili that I made last night was with Wick Fowler's 2 Alarm Chili Kit. I've tried several mixes, and we like his best.
Before I made it this time, I measured all the ingredients in his little packets so that I could make it without the kit next time. Here's what I came up with:
6 1/2 T chili powder
2 tsp salt
1 T minced onion
1/4 to 1/2 tsp garlic powder
3 1/2 tsp cumin
1/4 tsp ground oregano
1 1/2 tsp paprika
2 T masa
2 tsp red pepper (2 tsp for hot, 1 tsp for med, none for mild)
I browned one lb of ground beef, removed it to a plate, and drained the fat. Then I browned one lb of very coarsely ground chili meat, drained it, and added the ground beef back in. I was looking for some chunky and some not so chunky meat textures.
Then, just like the packet says, I added in one 8 ounce can of tomato sauce, 2 cups of water, all seasonings except the masa and red pepper, and let it simmer (covered) for about 30 minutes. I wanted mild chili last night, so I didn't use any of the red pepper, but I usually only use 1/2 of the pkt.
I used the masa pkt according to WF's directions--mixed it with 1/4 cup warm water, added it to the chili, and continued to simmer for another 20 minutes.
Next time, I'm going to do this using the spices that I already have. It doesn't make a whole lot of sense to me to keep buying the chili kit.