This is just a guideline, because my dad never makes the same chili twice. He just dumps a bunch of stuff in that looks good at the moment and usually adds a number of different meats. But he has won countless chili cook offs so I attempted to get some of his constants :).
This makes a BIG pot of chili. I doubled it and it filled my big electric roaster pan 2/3 or more. Worked great for a big family gathering (when Kayleigh was blessed?).
5 Tbsp Chili powder
3 Tbsp cumin? (I didn't have it written, but I am positive I added this. And almost positive on the amount.)
2 BIG cans tomato sauce (equals about 8 small cans)
2 BIG cans enchilada sauce ( I use the green Mikayo sauce they sell at walmart) It's about a 30 oz can. My dad has used any number of kinds.
I use 1 to 2 lbs stew meat.
3 lbs dry beans (I use one each of black, pinto, and kidney)
1/2 of a big can of green chilies. (I used hatch whole chilies) Its again about a 30 oz can. So about 4 little cans if you rather.
1 Tbsp dried minced garlic
1 Tbsp oregano
2 large onions chopped
1/2-1 lb breakfast sausage (sounds weird I know, I REALLY didn't want to add it the first time, but its good)
Dad adds mace, I didn't have that so I added a little masa harina (1/4 cup). He said mace tastes like corn meal, so I figured that was an okay substitute...
Dad also said he would have added an entire bottle of green tabasco, but I didn't have that either :).
One other note about the meat, my dad is a carnivore and would add more than I did for sure. One time when I was down in NV for one of his chili cookoffs, he put hamburger, shredded pork, steak, sausage, and possibly something else...I'm not sure, all in the same pot of chili. Jay LOVED it. I don't know if this even lives up to that chili for him (probably because it doesn't have five kinds of meat!) but I love it.
So of course your first step is to soak and cook the beans. It is very important that you get them fully cooked BEFORE adding to the chili. See my bean method for my long rambling how to about dry beans :). While the beans cook you can make the base. Brown meat and onions in a huge pot, then add the rest of your ingredients and let it stew for a while. Add your beans and simmer a little longer to mix flavors. You will want to stir occasionally to make sure it doesn't stick. If it is getting too thick too early and sticking, just add some water. It seems like with all of these kind of recipes they are even better the next day because all of the flavors "develop", but I am never prepared enough to do it that early :). Dad, any comments to improve or correct would be welcome. It is your chili recipe after all! I froze the leftovers in two cup portions just like I do my beans. Again, see bean method for my longer instructions. Tasted great for months after! I like to serve it with corn bread or over baked potatoes.
Thursday, March 11, 2010
Friday, February 26, 2010
New Orleans Jambalaya
Another southern favorite! This makes a LOT. (Claims to make 15 servings. I would say so! 15 restaurant sized servings!)
Marinade:
1 cup soy sauce
4 Tbsp dried thyme
1 tsp cayenne pepper
2 Tbsp paprika
2 onions, chopped
2 Tbsp ground black pepper
16 chicken breasts
3/4 lbs bacon cut in small pieces
8 onions, diced
4 cloves of garlic, minced
6 Tbsp flour
3 lbs sausage (italian, chorizo, andouille if you can find it, whatever you like)
3 lbs cooked ham cut into 1/2 inch pieces
3 Tbsp dried thyme
4 tsp cayenne pepper
5 cups chicken stock
6 cans diced tomatoes with juice
1 green pepper, chopped
6 cups uncooked white rice
10 lbs medium shrimp- peeled and deveined
Here is the recipe and my commentary will be at the bottom.
Chicken marinade: In a large shallow dish or bowl, mix all marinade ingredients and place the chicken in the marinade. Refridgerate for at least 3 hours.
Saute bacon in a dutch oven over medium heat till brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage and continue to cook five minutes more, stirring frequently. Add the ham, thyme cayenne, chicken stock, tomatoes with juice, and green peppers and bring to a boil. Stir in rice, cover, and cook for 25 minutes. Remove from heat, cool, and refridgerate.
Two hours before serving, discard marinade and bake chicken breasts at 500 degrees for about 12 minutes or until the flesh feels firm when pressed. Cool and cut into bite size pieces. Reduce oven's temperature to 250 degrees. Place covered jambalaya pot on large baking tray filled with hot water. Make until warm, about 2 hours. Just before serving, boil 5 qts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well, toss shrimp and chicken with jambalaya mixture and serve.
Now if you know me AT ALL, you know I did not put any shrimp in it when I made it. But since most people will say it's not Jambalaya without it, I reluctantly included it in the recipe. I also used less meat than it called for, because I am cheap. Also, I left out the whole cooling step. I just cooked the chicken while cooking all of the rest of the jambalaya, stirred it in after the rice had its 25 minutes and served it. The reason I left the recipe as it was originally written is because it is probably best that way. I'm sure it developes the best flavor and texture if you wait and do it the way that it directs, as well as adding all the meat, shrimp, etc.. But it was still really good even using my easy method. Love that cajun flavor!!
Marinade:
1 cup soy sauce
4 Tbsp dried thyme
1 tsp cayenne pepper
2 Tbsp paprika
2 onions, chopped
2 Tbsp ground black pepper
16 chicken breasts
3/4 lbs bacon cut in small pieces
8 onions, diced
4 cloves of garlic, minced
6 Tbsp flour
3 lbs sausage (italian, chorizo, andouille if you can find it, whatever you like)
3 lbs cooked ham cut into 1/2 inch pieces
3 Tbsp dried thyme
4 tsp cayenne pepper
5 cups chicken stock
6 cans diced tomatoes with juice
1 green pepper, chopped
6 cups uncooked white rice
10 lbs medium shrimp- peeled and deveined
Here is the recipe and my commentary will be at the bottom.
Chicken marinade: In a large shallow dish or bowl, mix all marinade ingredients and place the chicken in the marinade. Refridgerate for at least 3 hours.
Saute bacon in a dutch oven over medium heat till brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage and continue to cook five minutes more, stirring frequently. Add the ham, thyme cayenne, chicken stock, tomatoes with juice, and green peppers and bring to a boil. Stir in rice, cover, and cook for 25 minutes. Remove from heat, cool, and refridgerate.
Two hours before serving, discard marinade and bake chicken breasts at 500 degrees for about 12 minutes or until the flesh feels firm when pressed. Cool and cut into bite size pieces. Reduce oven's temperature to 250 degrees. Place covered jambalaya pot on large baking tray filled with hot water. Make until warm, about 2 hours. Just before serving, boil 5 qts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well, toss shrimp and chicken with jambalaya mixture and serve.
Now if you know me AT ALL, you know I did not put any shrimp in it when I made it. But since most people will say it's not Jambalaya without it, I reluctantly included it in the recipe. I also used less meat than it called for, because I am cheap. Also, I left out the whole cooling step. I just cooked the chicken while cooking all of the rest of the jambalaya, stirred it in after the rice had its 25 minutes and served it. The reason I left the recipe as it was originally written is because it is probably best that way. I'm sure it developes the best flavor and texture if you wait and do it the way that it directs, as well as adding all the meat, shrimp, etc.. But it was still really good even using my easy method. Love that cajun flavor!!
Mother goose popcorn
1 Tbsp corn syrup
2 cups sugar
1 cup milk
2 Tbsp butter
1/4 tsp salt
1 tsp vanilla
1/4 tsp red food coloring
Mix sugar, milk, butter, salt, and syrup. Cook to 230 degrees or just under soft ball stage. Remove from heat and add vanilla and color. Pour over 6 qts of popcorn while stirring. Pour out on table to dry.
2 cups sugar
1 cup milk
2 Tbsp butter
1/4 tsp salt
1 tsp vanilla
1/4 tsp red food coloring
Mix sugar, milk, butter, salt, and syrup. Cook to 230 degrees or just under soft ball stage. Remove from heat and add vanilla and color. Pour over 6 qts of popcorn while stirring. Pour out on table to dry.
Special K Bars
This is another one of Grandma Jensen's recipes. She made these for many family gatherings.
12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip
Mix special K, peanuts, and coconut in a large bowl. Heat sugar and Karo slowly to boiling, then add peanut butter and stir till melted. Add to special K and mix till blended. Press into greased cookie sheet. Melt chips and spread over the top of the bars. Let cool and set.
12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip
Mix special K, peanuts, and coconut in a large bowl. Heat sugar and Karo slowly to boiling, then add peanut butter and stir till melted. Add to special K and mix till blended. Press into greased cookie sheet. Melt chips and spread over the top of the bars. Let cool and set.
Monday, February 22, 2010
Tin foil dinners that don't burn
When making tin foil dinners, wrap in a square of foil like usual. Then wrap in black and white newspaper (do NOT use colored). Wrap in foil again dull side out. Place on the coals 20-30 minutes or till done.
Every day cake
Based upon the way this was written, I assume it was written some time ago... I guess some things just never change! Just include the name of current toddler in your life in the blanks ;).
"To make cake: light oven, get out utensils and ingredients. Remove blocks and toy cars from the table. Grease pan. Crack nuts. Measure 2 cups flour. Remove _______ hands from the flour. Wash flour off him/her. Remeasure flour.
Put flour, baking powder, and salt in a sifter. Get dustpan and brush up pieces of bowl ________ knocked on the floor. Get another bowl. Cream shortening and sugar. Answer door bell.
Return to the kitchen. Remove ________ hands from the bowl. Wash ________. Answer phone. Return. Remove 1/2 inch of salt from greased pan. Look for ________. Grease another pan. Answer phone...
Return to kitchen and find ________. Remove his hands from the bowl. Pick up greased pan and find layer of nut shells in it. Head for ________ who flees, knocking bowl off the table. Wash kitchen, floor, table, walls, dishes, and _________. Call baker and lie down!"
"To make cake: light oven, get out utensils and ingredients. Remove blocks and toy cars from the table. Grease pan. Crack nuts. Measure 2 cups flour. Remove _______ hands from the flour. Wash flour off him/her. Remeasure flour.
Put flour, baking powder, and salt in a sifter. Get dustpan and brush up pieces of bowl ________ knocked on the floor. Get another bowl. Cream shortening and sugar. Answer door bell.
Return to the kitchen. Remove ________ hands from the bowl. Wash ________. Answer phone. Return. Remove 1/2 inch of salt from greased pan. Look for ________. Grease another pan. Answer phone...
Return to kitchen and find ________. Remove his hands from the bowl. Pick up greased pan and find layer of nut shells in it. Head for ________ who flees, knocking bowl off the table. Wash kitchen, floor, table, walls, dishes, and _________. Call baker and lie down!"
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