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.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Thursday, March 11, 2010
Tuesday, February 16, 2010
Authentic Louisiana Red Beans and Rice
This was one of my favorite things I tried in the south. This recipe took me back... YUMMM! We didn't even put the sausage in (we are poor and cheap) and it still tasted great!
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning (I use tony chacherie's. I love it!)
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
I made this in the crock pot. I cooked the vegetables like it says and soaked the beans, then I dumped it all in the crock. I also cut the water, (I think in half? but you will have to watch it, the beans need to be covered to cook). I also can't remember how long I cooked it, but I think it was about 5 hours on high...maybe a little more. The key is to MAKE SURE the beans are done. They have to have a creamy consistency. Don't give up and think they won't ever get there, they will eventually lose that sandy crumbly consistency. Also, this dish will need salt, but don't add it till the end after the beans are done. I like it even without meat, but we have added a little ham before. I'm sure it would be great with the sausage, but probably less healthy :). Also, don't forget to pull out the bay leaves at the end. Bay leaves are absolutely necessary in this recipe, they really effect the flavor. If they are small, I have added more than two even. But be careful, I did add too much once. You can also use "small red beans", lots of people like them better, I guess they are more authentic. I like kidney beans better.
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning (I use tony chacherie's. I love it!)
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
I made this in the crock pot. I cooked the vegetables like it says and soaked the beans, then I dumped it all in the crock. I also cut the water, (I think in half? but you will have to watch it, the beans need to be covered to cook). I also can't remember how long I cooked it, but I think it was about 5 hours on high...maybe a little more. The key is to MAKE SURE the beans are done. They have to have a creamy consistency. Don't give up and think they won't ever get there, they will eventually lose that sandy crumbly consistency. Also, this dish will need salt, but don't add it till the end after the beans are done. I like it even without meat, but we have added a little ham before. I'm sure it would be great with the sausage, but probably less healthy :). Also, don't forget to pull out the bay leaves at the end. Bay leaves are absolutely necessary in this recipe, they really effect the flavor. If they are small, I have added more than two even. But be careful, I did add too much once. You can also use "small red beans", lots of people like them better, I guess they are more authentic. I like kidney beans better.
Saturday, February 13, 2010
Broccoli cheese soup
This is my new favorite soup! I love it and its easy to make. I have used two methods, I will list both.
3 lbs of broccoli (I just use the 3 lb bag of costco broccoli crowns usually)
1 square butter
1 onion (or 2, I love onion!)
1 cup flour, or half cup corn starch
2 lbs of Velveeta cheese
milk
Salt and pepper to taste.
#1 Steam broccoli till it is falling apart. In separate large pan melt butter and saute onion. Add 1 cup flour and stir till smooth. Slowly add milk and whisk till it boils.(About 7 cups) You can salt and pepper to taste while it is heating. After it thickens, you can add your broccoli and cheese. When the cheese is melted, it is ready to serve.
#2 Easy one pot method. Melt butter in pan and saute onions. Pour a cup or two of water in and dump in your broccoli. Cover and steam till it is totally falling apart. I just leave in the water and add less milk, about 5 cups. Heat till near boiling stirring constantly. Then make a slurry with a cup of milk and 1/2 cup of cornstarch. I like cornstarch, because it seems less lumpy than flour when added this way. Slowly pour into hot mixture while still stirring briskly and let it thicken and boil for a minute. When it is thick, add your cheese. It is ready to serve after it melts.
3 lbs of broccoli (I just use the 3 lb bag of costco broccoli crowns usually)
1 square butter
1 onion (or 2, I love onion!)
1 cup flour, or half cup corn starch
2 lbs of Velveeta cheese
milk
Salt and pepper to taste.
#1 Steam broccoli till it is falling apart. In separate large pan melt butter and saute onion. Add 1 cup flour and stir till smooth. Slowly add milk and whisk till it boils.(About 7 cups) You can salt and pepper to taste while it is heating. After it thickens, you can add your broccoli and cheese. When the cheese is melted, it is ready to serve.
#2 Easy one pot method. Melt butter in pan and saute onions. Pour a cup or two of water in and dump in your broccoli. Cover and steam till it is totally falling apart. I just leave in the water and add less milk, about 5 cups. Heat till near boiling stirring constantly. Then make a slurry with a cup of milk and 1/2 cup of cornstarch. I like cornstarch, because it seems less lumpy than flour when added this way. Slowly pour into hot mixture while still stirring briskly and let it thicken and boil for a minute. When it is thick, add your cheese. It is ready to serve after it melts.
Baked Potato Soup
12 slices bacon (I usually just cook a whole pound)
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp pepper
Cook bacon, crumble and set aside. Melt butter over medium heat. Whisk in flour till smooth. Gradually stir in milk and whisk till thickened. Stir in potatoes and onions. Bring to boil stirring frequently. Reduce heat and simmer 10 min. Mix in bacon, cheese, sour cream, salt, and pepper. Stir constantly till cheese is melted and then serve.
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp pepper
Cook bacon, crumble and set aside. Melt butter over medium heat. Whisk in flour till smooth. Gradually stir in milk and whisk till thickened. Stir in potatoes and onions. Bring to boil stirring frequently. Reduce heat and simmer 10 min. Mix in bacon, cheese, sour cream, salt, and pepper. Stir constantly till cheese is melted and then serve.
Sunday, January 24, 2010
Laura's Slow Cooker Taco Soup
INGREDIENTS: 1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 oz) black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Saute onions.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. My sister, Laura also sometimes adds a can of rotel tomatoes. (they are tomatoes mixed with chilies. This would make the soup a bit hotter) Also, Laura uses the frozen costco super sweet corn instead of canned.
We have also recently made it without meat to save calories and it's still good. At times you are less concerned about calories, it is delicious with a little sour cream and crunched up corn chips added when serving.
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 oz) black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Saute onions.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. My sister, Laura also sometimes adds a can of rotel tomatoes. (they are tomatoes mixed with chilies. This would make the soup a bit hotter) Also, Laura uses the frozen costco super sweet corn instead of canned.
We have also recently made it without meat to save calories and it's still good. At times you are less concerned about calories, it is delicious with a little sour cream and crunched up corn chips added when serving.
Saturday, January 23, 2010
Enchilada Soup
Chili’s Chicken Enchilada Soup
1 Tbsp vegetable oil
1-2 lbs of chicken breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (it’s corn flour)
3 cups water
1 cup enchilada sauce (I usually just dump the whole 10 oz can in)
16 oz velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin
Garnish: Shredded cheddar cheese, crumbled corn tortilla chips, pico de gallo
Brown chicken in oil in a large pot and set aside. Add onions and garlic to the pot and saute till onions begin to be translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the pot. Add all remaining ingredients to the pot and bring mixture to a boil. Shred the chicken into bite-sized pieces and add it to the pot. Reduce heat and simmer soulp for 30-40 minutes or until thick. (Make sure it's not simmering too hot and stir occasionally as well to make sure it isn’t sticking to the bottom. The simmering time is very important for the texture of the soup.) I usually just provide chips sour cream and salsa and let people assemble their own soup to their liking. The recipe for the pico is below, but I often just buy the fresh salsa from the produce department instead.
Pico de Gallo
2 medium tomatoes, diced
½ cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of Salt
1 Tbsp vegetable oil
1-2 lbs of chicken breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (it’s corn flour)
3 cups water
1 cup enchilada sauce (I usually just dump the whole 10 oz can in)
16 oz velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin
Garnish: Shredded cheddar cheese, crumbled corn tortilla chips, pico de gallo
Brown chicken in oil in a large pot and set aside. Add onions and garlic to the pot and saute till onions begin to be translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the pot. Add all remaining ingredients to the pot and bring mixture to a boil. Shred the chicken into bite-sized pieces and add it to the pot. Reduce heat and simmer soulp for 30-40 minutes or until thick. (Make sure it's not simmering too hot and stir occasionally as well to make sure it isn’t sticking to the bottom. The simmering time is very important for the texture of the soup.) I usually just provide chips sour cream and salsa and let people assemble their own soup to their liking. The recipe for the pico is below, but I often just buy the fresh salsa from the produce department instead.
Pico de Gallo
2 medium tomatoes, diced
½ cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of Salt
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