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Don't use hamburger grind...
Posted by Whirligigmike [Email] (more from Whirligigmike) on Tue, 21 Mar 2006 22:10:12
In Reply to: Anyone have any slammin' chilli recipes?, Chaz, Mon, 20 Mar 2006 17:14:05
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I believe that the texture of the meat is as important as the rest of the recipe. Fine ground meat becomes chili soup. Hand grind the meat using a "sausage" size plate , about 1/2 inch
hole in the grinder. If you don't have a grinder, check out the "Sausage Maker" in Buffalo NY.
As for the beans, use the "quick soak" method the rehydrate, if you soak overnight the beans will turn to mush. Cover with xs water, boil for 5 minutes, cover and let rest for 1 hour, beans will remain "al dente". Oh yeah, forget red beans, use black beans, way more flavor.
Random thoughts;
Brown the meat in small portions ( 1 pound), do not crowd the pan or the meat will boil not brown. Use copious garlic, about 3 or 4 cloves per pound/meat.
Chipolte is a great seasoning, I use chipolte powder from "Penzey's,com". Adds smokey character and heat. 1 teaspoon to 1 tablespoon per pound, depending on your tolerance.
Use Cumin seed, which you have toasted in a black iron pan. for best flavor, grind or use whole.
Add a handful of raisens or "Craisons" per lb.
Add 1 lb italian sausage per 3 lbs other meat.
Add fresh jalapenos, remove the seeds and mesentary for most flavor and least heat, or leave them in for more fire.
Check out Lorna Sass's books for pressure cooker times,or "Vickies " pressure cooker source online.
Mike
posted by 4.236.105...
Posts in this Thread:
- Anyone have any slammin' chilli recipes?, Chaz, Mon, 20 Mar 2006 17:14:05
- Don't use hamburger grind..., Whirligigmike, Tue, 21 Mar 2006 22:10:12 <-- Viewing This Message
- Re: Anyone have any slammin' chilli recipes?, KenManiac , Tue, 21 Mar 2006 09:17:03
- Chipotle Peppers in Adobo sauce ...., SeeVTSaab, Tue, 21 Mar 2006 06:24:30
- Re: Anyone have any slammin' chilli recipes?, nuysSAAB , Mon, 20 Mar 2006 18:12:44
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