When I decided to try my hand at chili, I looked online and found a few recipes that sounded promising. Then I mixed and matched between them based upon the ingredients I had on-hand and my general cooking experience. Now days, my world famous recipe (‘world famous’ being rather easy to achieve when you are married to a diplomat and living in a digital age) is pretty well figured out. So, I thought I would share…
For the 1st stage you will need...
½ kilo of beef mince (hamburger).
½ kilo of hot Italian sausage
½ kilo beef cubes (smallish cubes, around the size you would get cutting a AA battery in half).
2 medium onions, diced
2 or 3 cloves of garlic, minced or finely sliced/chopped
1 Jalapeno pepper, de-seeded and finely chopped
1 or 2 tablespoons of Worcestershire sauce
2 or 3 tablespoons of Cajun spice mix
A ‘pinch’ each of salt and pepper
All of these ingredients are put into a bowl and worked together using the hands. Yep, just get in there with your fingers and squish, squish, squish. Once the ingredients are mixed, cover the bowl and put it in the refrigerator for a few hours. I try to prepare the meat mix in the evening so I can leave it overnight and cook the chili the next day.
Notes:
This recipe makes a lot of chili. Be sure you either have company for dinner or space in your freezer.
You can use less onion and make up the difference with green and/or red capsicum (peppers). I do not use them in deference to Jane.
When I say 'X or X' in the ingredients, use your own judgment and taste to choose between the lessor or larger amount (I typically go with the larger).
With the meats, better quality is better, but it's just chili so don't worry about it too much.
I find one jalapeno gives the chili a taste of spice, but is far from spicy. You may wish to add more chilies for extra heat. I recommend starting with a single birds eye (again, de-seeded and finely chopped) and working up from there in future batches.
When working with chilies, try to minimise your contact with the chili and make sure you keep your hands out of your mouth/eyes. Wash your hands (and the knife & cutting board) thoroughly afterward.
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Stage two (of two) coming soon.
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This chili lives up to the promise. Do it!
ReplyDeleteI guess I'll add that to the list of recipes that Gizzmuppet gave me.
ReplyDeleteOutstanding, can't wait for part 2.
ReplyDeleteI endorse the advice to avoid contact with Chilli, having once touched my nose after working with birdseye chillis.
Hmmm.
ReplyDeleteI'm not yet convinced, my padawan. What of cumin? And if not chipotle, then surely at least a teaspoon of smoked paprika?
The more confident or competent may wish to deal with such components individually, otherwise "2 or 3 tablespoons of Cajun spice mix" will do the trick.
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