Posted: Tue Oct 03, 2006 8:17 am
No worries. I think a punnet is usually considered to be about 250 grams.--A
No worries. I think a punnet is usually considered to be about 250 grams.--A
Kevin's Watch
Official Discussion Forum for the works of Stephen R. Donaldson
https://kevinswatch.com/phpBB3/
Chili
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No worries. I think a punnet is usually considered to be about 250 grams.--A
Posted: Tue Oct 03, 2006 1:10 pm
Avatar wrote:Ha...got it:
This stuff is a great condiment. I'm not a fan of chilli at all, but I eat this. Goes well with meats, personally I usually have it on a cheese sandwich. Fairly sweet, which is a nice contrast to the chilli, and of course, you can choose whatever variety of chilli you like depending on your tolerance etc.Chilli Jam
Ingredients
1 punnet fresh green chillies
1 punnet fresh red chillies
2 punnets cherry tomatoes
2 large onions
1 heaped tablespoon crushed garlic (or to taste)
1 tablespoon masala
1 1/2 teaspoons salt
1 cup of water
1 cup balsamic (or white wine) vinegar
2 cups brown sugar
1 teaspoon tumeric
Method
Chop everything that can be chopped.
Mix everything except sugar in pot and bring to boil
Reduce heat to simmer
Add sugar, stirring 'til dissolved
Simmer until mixture thickens to desired consistency.
If it's any indication of how good it is, the GF's grandfather sells it, and can't keep up with the demand.
--A
Man, that sounds freaky good!
Posted: Wed Oct 04, 2006 8:34 am
Oh it is. It's even better than it sounds in fact. 
If you make it, let us know how it turned out. 
--A
If you make it, let us know how it turned out. --A
Posted: Wed Oct 04, 2006 3:07 pm
Hoosier Everyday Meaty Chili
This quick-fixer is not gourmet, but it makes for good eats, and gets even better as leftovers the second day.
2lbs lean ground chuck or round
1 T minced garlic (or 2 cloves fresh)
1-2 yellow onions (depending on size)
1 large can Brooks Chili Hot Beans (if unavailable locally, these are precooked kidney beans that are simmered and stored in a sauce of chilis and spices)
2 small cans tomato paste, any brand (I use Hunts)
2 cans tomato sauce, any brand (I use Hunts)
1 green chili pepper (or red, or habanero if you are brave), diced
1 can of the cheapest fresh beer (not malt liquor!) you can find
Chili Powder, Salt, & Pepper to taste
Dice onions into skillet containing the garlic and ground beef as it is browning. Once meat is all brown and onions are sweated, transfer to a large pot and add remaining ingredients. Bring to a boil then reduce heat and simmer for 10-20 minutes. Serve with saltine crackers or over spaghetti noodles, adding Parmesan or shredded cheddar cheese as desired.
A note about the beer -- the beer does not make or break the recipe taste-wise, but I like it better than water -- and without it, you end up with chili spackle.
Again, it's not gourmet, but it keeps this Hoosier happy!
DW
This quick-fixer is not gourmet, but it makes for good eats, and gets even better as leftovers the second day.
2lbs lean ground chuck or round
1 T minced garlic (or 2 cloves fresh)
1-2 yellow onions (depending on size)
1 large can Brooks Chili Hot Beans (if unavailable locally, these are precooked kidney beans that are simmered and stored in a sauce of chilis and spices)
2 small cans tomato paste, any brand (I use Hunts)
2 cans tomato sauce, any brand (I use Hunts)
1 green chili pepper (or red, or habanero if you are brave), diced
1 can of the cheapest fresh beer (not malt liquor!) you can find
Chili Powder, Salt, & Pepper to taste
Dice onions into skillet containing the garlic and ground beef as it is browning. Once meat is all brown and onions are sweated, transfer to a large pot and add remaining ingredients. Bring to a boil then reduce heat and simmer for 10-20 minutes. Serve with saltine crackers or over spaghetti noodles, adding Parmesan or shredded cheddar cheese as desired.
A note about the beer -- the beer does not make or break the recipe taste-wise, but I like it better than water -- and without it, you end up with chili spackle.
Again, it's not gourmet, but it keeps this Hoosier happy!
DW
Posted: Wed Oct 04, 2006 4:02 pm
That sounds great, DW! Thanks!
Posted: Fri Jan 05, 2007 7:16 pm
Trying this tonight, will let you know.A Gunslinger wrote:Soda Pop's Restaurant White Chicken Chili
1 tablespoon olive oil
2 pounds boneless chicken breasts, cut into small pieces
1 cup chopped onions
2 cloves garlic, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
2 cans (15 ounces each) Great Northern beans (undrained)
In large, heavy pot, heat oil. Saute chicken over medium-low heat in batches until very lightly browned, stirring frequently. Chicken will not be cooked through. Remove chicken from pot and set aside.
Add onions and garlic to pot. Cook over low heat until onion is translucent, adding a bit more oil if needed. Return chicken to pot along with chiles and stir to combine. Sprinkle in cumin and oregano. Add stock and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add beans with liquid, cover and simmer another 30 minutes. Adjust seasonings and serve. Makes 8 to 10 side-dish servings.
Posted: Fri Jan 05, 2007 9:32 pm
Sorry, somehow I missed this thread...
Chipotle Beef Chili with Lime Crema
3 lbs ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 TBS minced canned chipotle chilies
2 TBS yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 TBS fresh lime juice
1 TBS grated lime peel
Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili.
Serve with chips.
Makes 6 to 8 servings.
Bon Appétit
September 1999
Reno Red Chili
1978 world chili champion
3 lbs round steak, coarsely ground
3 lbs chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 TBS cumin
2 TBS MSG (I don't use)
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 TBS oregano, brewed in 1/2 cup Budweiser beer (like tea)
2 TBS paprika
2 TBS cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
1/2 of a 14.5-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often. Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.
Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.
Chipotle Beef Chili with Lime Crema
3 lbs ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 TBS minced canned chipotle chilies
2 TBS yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 TBS fresh lime juice
1 TBS grated lime peel
Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili.
Serve with chips.
Makes 6 to 8 servings.
Bon Appétit
September 1999
Reno Red Chili
1978 world chili champion
3 lbs round steak, coarsely ground
3 lbs chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 TBS cumin
2 TBS MSG (I don't use)
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 TBS oregano, brewed in 1/2 cup Budweiser beer (like tea)
2 TBS paprika
2 TBS cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
1/2 of a 14.5-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often. Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.
Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.
Posted: Sat Jan 06, 2007 1:08 am
Menolly you've gone all American on me again! Don't understand half those ingredientsSorry, somehow I missed this thread...
Chipotle Beef Chili with Lime Crema
3 lbs ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 TBS minced canned chipotle chilies
2 TBS yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 TBS fresh lime juice
1 TBS grated lime peel
Corn tortilla chips
Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop chili.
Serve with chips.
Makes 6 to 8 servings.
Bon Appétit
September 1999
Reno Red Chili
1978 world chili champion
3 lbs round steak, coarsely ground
3 lbs chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 TBS cumin
2 TBS MSG (I don't use)
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 TBS oregano, brewed in 1/2 cup Budweiser beer (like tea)
2 TBS paprika
2 TBS cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
1/2 of a 14.5-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often. Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.
Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.
and it sounds so good!Posted: Sat Jan 06, 2007 2:19 pm
Which ingredients? I'll try to find links that describe them.
Posted: Sat Jan 06, 2007 2:31 pm
Gotta give you props, Guns, this was actually really good! But, I'm wondering - it was very thin, more like soup than chili, and I'm just wondering if I did anything wrong.dlbpharmd wrote:Trying this tonight, will let you know.A Gunslinger wrote:Soda Pop's Restaurant White Chicken Chili
1 tablespoon olive oil
2 pounds boneless chicken breasts, cut into small pieces
1 cup chopped onions
2 cloves garlic, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
2 cans (15 ounces each) Great Northern beans (undrained)
In large, heavy pot, heat oil. Saute chicken over medium-low heat in batches until very lightly browned, stirring frequently. Chicken will not be cooked through. Remove chicken from pot and set aside.
Add onions and garlic to pot. Cook over low heat until onion is translucent, adding a bit more oil if needed. Return chicken to pot along with chiles and stir to combine. Sprinkle in cumin and oregano. Add stock and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add beans with liquid, cover and simmer another 30 minutes. Adjust seasonings and serve. Makes 8 to 10 side-dish servings.
Posted: Sat Jan 06, 2007 7:56 pm
DBl:
Let it simmer without a lid until the desired concistency is reached, or stir a couple of tablespoons of plain flour in an ounce of water and add it to the chilli while boiling.
Let it simmer without a lid until the desired concistency is reached, or stir a couple of tablespoons of plain flour in an ounce of water and add it to the chilli while boiling.