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Re: *new bookie 200% k hits!!!! Thread!!! Due to slowness of other thread!!* post up!
Here's a basic one, hope I can get it right from memory, I'm at work:
3 lbs ground beef
1 onion (get a big yellow one)
3 garlic cloves (or more, to taste)
1 28 oz can crushed roma tomatoes
1 can tomato paste
2 tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp black pepper
1/4 - 1/2 tsp cayenne (or more to taste)
optional: paprika, oregano, jalapenos or other hot chili, to taste
Brown beef with 1 tsp salt, high heat.
While beef is browning, chop and sautee the onion and garlic in a little bit of olive oil, in a big pot, low heat. When the onions are translucent and the beef is brown, drain the beef and add it to the onions.
Add the other tsp salt, and pepper, stir, and taste.
Add the tomato products, stir and taste.
Add the chili powder, cumin, and whatever other spices you choose, stir and taste. Add some water if the consistency is too thick, it may take a cup or more.
The important part is to take a taste every time you add an ingredient.
Cover the pot and simmer on low for 45 minutes. Stir occasionally so it doesn't burn on the bottom and stick to the pot.
After 45 minutes, remove from heat and let it cool down to room temperature. Then stick it in the fridge and resist the temptation to eat any of it 'til the next day. It improves a lot after a day in the fridge, as the flavors continue to combine. You can re-heat individual servings in the microwave.
This is a very basic chili, with a lot of room for additions and modifications. After you've made it once, use it as a vehicle for your own improvisations. You may like it hotter, or with more garlic, or more tomato, or less tomato, everyone's got their own preferences.
I like to serve with a garnish of chopped white onion, grated yellow cheese, sprig of cilantro, dollop of sour cream and a few slices of jalapeno or slivers of scotch bonnet.
NO BEANS!!!
Here's a basic one, hope I can get it right from memory, I'm at work:
3 lbs ground beef
1 onion (get a big yellow one)
3 garlic cloves (or more, to taste)
1 28 oz can crushed roma tomatoes
1 can tomato paste
2 tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp black pepper
1/4 - 1/2 tsp cayenne (or more to taste)
optional: paprika, oregano, jalapenos or other hot chili, to taste
Brown beef with 1 tsp salt, high heat.
While beef is browning, chop and sautee the onion and garlic in a little bit of olive oil, in a big pot, low heat. When the onions are translucent and the beef is brown, drain the beef and add it to the onions.
Add the other tsp salt, and pepper, stir, and taste.
Add the tomato products, stir and taste.
Add the chili powder, cumin, and whatever other spices you choose, stir and taste. Add some water if the consistency is too thick, it may take a cup or more.
The important part is to take a taste every time you add an ingredient.
Cover the pot and simmer on low for 45 minutes. Stir occasionally so it doesn't burn on the bottom and stick to the pot.
After 45 minutes, remove from heat and let it cool down to room temperature. Then stick it in the fridge and resist the temptation to eat any of it 'til the next day. It improves a lot after a day in the fridge, as the flavors continue to combine. You can re-heat individual servings in the microwave.
This is a very basic chili, with a lot of room for additions and modifications. After you've made it once, use it as a vehicle for your own improvisations. You may like it hotter, or with more garlic, or more tomato, or less tomato, everyone's got their own preferences.
I like to serve with a garnish of chopped white onion, grated yellow cheese, sprig of cilantro, dollop of sour cream and a few slices of jalapeno or slivers of scotch bonnet.
NO BEANS!!!
