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September 2011

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Susi - current

rowangolightly in friendlyrecipes

Easier than it sounds....

When featherynscale posted her chili recipe the other day, I gave a quick reply to her "how do you do yours" but today I ran across my recipe.

It's really not as complex as the recipe looks. And yes, it is more of a process but I turned it into an actual recipe after being ambushed on another LJ cooking group for how I wrote up my recipes and for, dare I say it, calling a recipe "from scratch" that had canned good in it. I really don't measure out the spices, I just put "some" in and taste it until it's right.

So here we go:


Rowan’s Best Chili

½ lb black beans, dried
½ lb kidney beans, dried
3-5 bottles of Guinness
1 lb hamburger or stew meat
½ lb thick-cut bacon
½ lb ground pork sausage
¼-½ cup canola oil (or bacon grease)
1 large onion
3-4 garlic cloves
1 green pepper
1-2 poblano pepper, seeded
1 tbsp Penzey’s Pork Chop seasoning
2 tbsp Penzey’s Cumin
4 tbsp Penzey’s medium Chili powder
1 tbsp Penzey’s Coriander
1 tsp Penzey’s Cayenne
2 tbsp Penzey's unsweetened cocoa
1 tsp Penzey's Cinnamon blend
1-28 oz.can crushed tomatoes
1 small can tomato paste
½ cup brown sugar
Dollop, molasses
Dollop, honey



Sort and rinse dried beans; put in stock pot, cover with waters and simmer for an hour.
Drain and rinse, then add 2-3 bottles of Guinness (enough to cover beans), cover and simmer for an hour, ‘til beans are just tender.
Heat up large cast pan and fry bacon ‘til crispy, put on paper towel and let cool, then crumble and set aside.
Chop all veggies and set aside.
Add oil to cast iron pot, on low temp.
When oil starts to sizzle, add beef and pork sausage and season.
Stir ‘til browning starts then add veggies and stir until meat is browned and veggies are clear. Blot up any excess oil.
Move meat and veggies to crock pot.
Drain but do not rinse beans, add to crock pot.
Add crushed tomatoes and tomato paste; if chili is too dry, add a bottle of Guinness.
Stir in sugar, molasses and honey.
Cook in crock pot on low for at least 3 hours until ready to serve.

Comments

I think some people actually measure out spices with teaspoons but that's a foreign concept to me; I pour out of the jar.

And I just use Penzey's spices so I guess I don't pay as much attention to the color of the chili...but I surely will now. *g*
I completely concur.
Yummy...now I want bacon. You are not helping my diet today! =P

Edited at 2011-08-18 07:48 pm (UTC)
SO sorry! *g*

And I just posted a couple of crock pot recipes in notes on Facebook; a couple of the burly gals were looking for easy recipes now that school is in session.
Ooh, okay!

You had me at Guinness :-)

This looks like a fantastic recipe! I wonder how well I could adapt it using vegetarian meat analogs.

Re: You had me at Guinness :-)

The Guinness adds a smoky flavor that is really good, even if it is wasteful to dump it after cooking the beans.

And I certainly don't see why tofu couldn't be used in this. My second husband used to make a really tasty tofu chili.
This looks gorgeous, but I'd need to adjust it in ways that'd probably ruin it. (No pork, no Guinness... :/)

Wonder how adding some ground lamb to it would affect it...