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Posted by EricG (more from EricG) on Thu, 30 Sep 2010 10:09:08 Share Post by Email
In Reply to: OT: Need a good chili recipe, andym, Tue, 28 Sep 2010 18:22:43
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I make up a 10gal batch about once per year. I use ~1/3 Ground Chuck-grind myself in a hand grinder, 1/3 ground pork loin(this stuff is going for $1.50 here, and is lean!), 1/3 turkey. I also use black white and pinto beans. I'll throw in portabello mushrooms, and/or other mushrooms, grate in a bunch of carrots, chunks of brocoli-with the stem peeled and sliced too, and whatever seasonings that strike my fancy. Of course there is tomato sauce, chopped tomatos and/or whole.

I start with dried beans by the way. When cooked, beans roughly equal amount of meat, though often more. Soak overnight rinse well to reduce gas effect, and cook until tender. Beans, veggies, and meat about 1/3 each. Fairly balanced...

I freeze off most of it using deli containers, and when I need a quick warm meal, warm it in the microwave, and serve with spaghetti, onions, and cheese. Favorite is fresh grated romano, though a Mexican blend works great too. Used to do this once a week, but the family got tired of it, so maybe every other week now. Sometimes I'll add some spaghetti sauce to boost the tomato factor.

Internet is full of great recipes. Use them to make your own!

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