The mastery of the making of
the “CHILI” is very personal.
Many find sharing their
recipe is just not right, ya know?
Mine, on the other hand is
somewhat difficult to share, since I never ever wrote down a recipe and have
been known to make it entirely different each and every time that I do make it anyway.
It was never an item on our
restaurant menu; this is a type of meal that I don’t really recall even making
for our sons.
For them it was more simple
meals of poultry, beef, fish sort of things, vegetables/ fresh salads and
potatoes etc…, pastas such as: spaghetti and meatballs, or white clam sauce and
linguine baked ziti or lasagna, and all those breakfast norms, cereal or eggs
or pancakes, waffles, etc… But as we get older we forget; you know that I am
more than sure…and so if I did make them chili I am not quite sure how or what was in it.
Any-who, for Hubby and me,
most of the beginnings of my Chili recipes post grown sons were started with healthy ideas in
mind and so at first I started making it with ground turkey, but then something
happened, the turkey products were recalled or some such thing and this was
years ago, and it was found not to be any less fattening/ cholesterol issue
than good quality 97% low fat chopped beef, which is what we buy.
Sure the fatty stuff makes
better/juicier burgers, but we don’t eat them that often. It has been used
mostly in meat loafs and for meat balls these days and we have been known to
even squeeze three meals out of pound of beef, with creativity meaning: a couple of burgers,
meatballs and meat sauce/bolognaise!
Gosh there are only the two
of us.
I got off topic slightly,
well anyway now with Chili proving to be a healthier comfort food these days it
is a must for any home cook’s repertoire, don’t ya think?
We all know that the beans are what they are
talking about and that is where many have put most of their attention.
Why I myself have been known
to use those 15kinds of dried bean soup ones and that goes on for days and days
when made, but that can be frozen as all these recipes can.
The simplest way is the one
pound, two can one.
I made that one tonight, fast
and very easy!
Don’t ask me measurements,
but if you are using a pound of chopped beef with a can of baked beans and a can of
stewed tomatoes it is about right, but you might want to put the tomatoes through
the food processor to chop them up smoother, that is unless you like it chunky? If in Texas forget the beans
and tomatoes, just chilies boiled and peeled with the beef!
But I am NOT A TEXAN and so I
use the two cans and beef recipe plus chili powder, salt and pepper, hot pepper
flakes and cumin to taste, sliced and sauteed onions and garlic too…!
Lemon juice splashed, as well
as another splash of your favorite tomato sauce, just little bit; heat all
according to the meat and onions and garlic first, adding in the smashed
tomatoes and beans as is, or sometimes I add an additional few slices of crispy
bacon and a dribble of honey or brown sugar smidge, but not tonight…just a dribble bit of honey…
Now if you can decipher my
recipe from all the stuff surrounding it, more power to you I say!
With all the FOOD PORN daily
and nightly going on wildly on the social network and net itself, I thought I would
give my own rendition through explanation of amazing food trends or just good
ole plain classics, hmm? Besides, since my PICS would have been way too graphic
for public consumption, ha!
On that note of what, allow
me to be the very first to wish all of you a very happy good night and ask you
to kindly count all your blessings and share those overages with you know who,
and we will too!
And next time please be here
or be square, ya hear!
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