Every fall, my idea turns into making chili. The garden is almost done. The freezer is full of vegetables. All the cans are done and winter comes. Just before the winter hit, as the cow sells the remaining stocks that she does not want to spend the winter, the price of the cow goes down. It is a perfect time to put handmade dust in the freezer.
I am going home at the end of the cold winter, being chilled in the bones, just sitting on a bowl with chili and pineapple black coffee. It is more than food for the body. It is really comfort worthy of memories.
That alone, Chile is absolutely delicious. Grilled cheese sandwiches, as a side dish of tuna which melted or baked BLT, it is out of this world. But there is a wonderful meal I called "perfect for peppers", which is even better. It is a masterpiece of cooking.
There are two big secrets to "making perfect chili fits for king". One is making, the other is on offer. The first secret understands the understanding of the word "perfection". More people agree to make better chili than any other dish. Some people think that the hotter one is better. Others are calm. Some like it like soup. Other things like thick things. That's the secret of this recipe. When you finish making it, there are three to four gallons of chili, which is perfect for you ... not for me. Yes, I said 3-4 gallons. When frozen in a quart container, you will have 12-16 excellent meals in a few minutes. Just take it out of the container, add about 1/4 to 1/2 of water (in whatever way you like it), put in a burner, put coffee and start a grilled cheese and garlic sandwich. Your family will eat in about 20 minutes.
First we need at least 16 pot pots. In order to make sure I have enough big pot, I usually use the same 20 pot pot that was used for canning. And you need the following ingredients.
5 pounds. Earth chuck
5 Family size (40 1/2 ounce) Can of dark red beans (drainage)
1 Organization size (6 lb)
Mixed colors of 3 large peppers (wash, core, seed) are preferred
From three medium to large onion (size of orange ... washed off and washed)
2 - 4 TBS (Spoonful) Black pepper
1 1/2 tsp (teaspoon) ~ 1 TBS crushed red pepper
TBS of 1-2 salt
1/4 ~ 1/2 cup chili powder
I carved sharp cheddar cheese
sour cream
Chopped chops (fresh or dried)
Open the tomato and pour the whole contents carefully into the pot. Make sure your hands are lurking under the liquid line and find the whole tomato one by one. Pierce those holes with your thumb and squeeze the tomato until you break into your fingers. warning. I will promise that both you and your kitchen are wearing tomato juice, unless you open a hole in a tomato. The same is true if you crush them with your hand over the liquid. Continue to crush the part of the tomato until they are the size you like.
Cut all peppers into a dime size chunk and divide it into two equal parts. Put half in the bowl, put tomato and put it in the pot. Do the same thing as onion, put half in the pan and the other half in the same bowl as green peppers.
Add the drained kidney beans to the pan.
Please add 2 tons of ground black pepper.
Add 1 1/2 tsp (teaspoon) of crushed red pepper.
1 Add salt of TBS.
Add 1/4 cup of chili powder.
Take a strong spoon and thoroughly mix all ingredients. Place the pot on the stove and set the burner to the lowest setting possible to boil water. At this point, you may feel Chile is too thick. If you are not sure, it is the best way to know if it is difficult to stir chili. If so, please add water to the pan until it is consistent you like. Fry it again. Cover the pot. (Note: If you add more than two water, you can substitute logo juice for part of it).
From now on, two things are very important. By adding water as necessary, always keep Chile consistent you wish. So, when Chile is over, consistency is perfect for you. It is equally important to stir the pot every 5 to 10 minutes. When you are cooking this many Chile at once, it is possible to bake it to the bottom, but the top pepper is still cold. Stirring keeps even heating the dust from top to bottom.
Hold a large skillet, push enough ground chuck into the pan and cover it with a layer of about 1 - 1 1/2 inch thick. Make the meat salty and red pepper, make it a handful of chopped events and bowl of chili pepper. Cover with a burner set one notch higher than the pan is cooked. Your goal is to partly cook gown chuck, onion, and pepper. Please check meat about every 5 minutes until it starts firmly. When the company of meat starts to change the color of the bottom, take a strong spatula (the kind used to turn over the hamburger) and begin cutting the meat into pieces of pie shape. Turn over the piece, cover it, and continue cooking. If the other side starts to steady, cut the hamburger to the size you like with the end of the spatula (once more I like me more about the size of the dime). Please fix small pieces firmly and firmly outside. Remove the pot from the burner and transfer the meat to the pan using a spoon with a hole. Please let all grease out of the spoon before you put the meat in the pot. Pour oil into a frying pan and repeat until all ground chucks are used. When you are done, pour the remaining choped peppers and onion into the pot. Also, every time you add meat to the pan, adjust the consistency with water as necessary.
Well, everything is in the pot, it is perfect consistency. Well, it's time to adjust spices. If you do not, you should try tasting Chile. If you want a stronger red pepper taste, please add 1 or 2 TBS of Chile Powder at once. To make it more spicy, add black pepper 1 TBS at once. If you want it to have more bit bite, add pepper crushed one tsp at a time. If salt is required, add 1/2 TBS salt at a time. Please stir thoroughly every time you change the taste, continue cooking for at least 5 minutes to 15 minutes, please try again. Always bake the pot thoroughly before you taste. Please recreate the flavor that is right for you.
Do you remember half of the raw interviews or peppers added directly to the pot? They tell them when Chile is done. When the raw onion of the pan becomes clean, turn off the burner. Do not exceed green peppers and onions, as adding a wonderful sweet texture to Chile. If you can withstand it, please allow Chile to be covered for about an hour to allow taste to mature and mix. Stir fry and serve. If you like, reheat some of the chili with a small pot and boil to bubble. Put the remaining chili into the original pot and let it cool, put it in a container and freeze it.
You have it. Perfect Chile. Just the way you like it.
The second secret to adapt the perfect pepper to the king is in service. The perfect pepper is itself included in all categories, but it is greatly strengthened by making a meal that rewards all tastes and senses. Hot, Cold, Suite, Spicy, Sharp, Flat ... What for every aspect of your dish palette.
With that in mind, let's plan a meal. First of all, take with a regular salad and add something more courtesy and contrast. There is nothing finer than an ice-cold fruit plate to achieve this. For the fruit plate, the following ingredients are required.
1 20 oz. Pineapple mass cans.
1 29 oz. Half the peach can (heavy syrup is preferable)
1 29 oz. Cans half cans (heavy syrup is preferred)
1 6 oz. Red Marachino cherry bottle
1 6 oz. Green Mara Keno Cherry Jar
One samll bottle of spicy crabapple ring
Refreshing cold lettuce
Jarapeno potato cheese
Please put all the material in the bottom of the refrigerator for at least 24 hours (48 hours is good).
Just before I put the time, I take food from the refrigerator and drain all fruits. On the six salad plates covered with cold crisp lettuce beds, divide the pears and peaches half evenly. Please put the pineapple clump and crabapple slice around half of the fruit. Spread the cold red and green Malachino cherries evenly over all fruit plates and align the bite size nuggets of Jarapeno pepper jack cheese at the outer edge of each plate.
Please fill the bowl of Chile straight from the bubbling pot. Serve with elegant Cheddar cheese and sour cream drip. Finish with shining chicken. Wrap the fruit plate and chili with hot butter garlic bread and sweet iced tea. In the case of dessert, please enjoy with hot blueberry coburr which topped with peacampai, lemon meringue pie, or vanilla ice cream. Ah! my!
The perfect pepper is not just food to "return home" to your ribs. You can be such a delicious complementary and contrasting flavor and a masterpiece of cooking that creates a sense. It is literally "Fit for a King".
Miso soup!
Copyright by John Foutz 2004 All Rights Reserved
