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Nov. 5th, 2005 11:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mirajeToday's recipe for crockpot chili:
1.5 lbs of beef stew meat
2 cans of salt-free stewed tomatoes
2 cans of dark red kidney beans
1/2 a yellow sweet onion, chopped up
2 small cans of salt-free tomato paste
2 cups of hot water
Season to taste with chili powder, garlic powder, salt, pepper, paprika, brown sugar, and poultry seasoning.
Cook on high for one hour, and then switch to low for several hours until ready to serve.
It seems that crockpot stews such as chili and beef stew are an art. There really is no universal recipe for them, so you just add whatever sounds good and then hope it turns out. Last time Jeremy insisted that we use dry red beans (soaked first of course), and that just screwed up the whole mojo of the chili. It didn't taste right, but there were a few other mistakes that also affected it, so I can't blame it all on Jeremy and his beans. He also doesn't like onion, so that was another key flavor ingredient that was missing. The one I'm making today has all the tried and true ingredients (sans the brown sugar...that's a trick I learned from other groups in the ISU chili cook-off freshman year) that my Dad used to put in his legendary chili, so hopefully it ends up being close.
1.5 lbs of beef stew meat
2 cans of salt-free stewed tomatoes
2 cans of dark red kidney beans
1/2 a yellow sweet onion, chopped up
2 small cans of salt-free tomato paste
2 cups of hot water
Season to taste with chili powder, garlic powder, salt, pepper, paprika, brown sugar, and poultry seasoning.
Cook on high for one hour, and then switch to low for several hours until ready to serve.
It seems that crockpot stews such as chili and beef stew are an art. There really is no universal recipe for them, so you just add whatever sounds good and then hope it turns out. Last time Jeremy insisted that we use dry red beans (soaked first of course), and that just screwed up the whole mojo of the chili. It didn't taste right, but there were a few other mistakes that also affected it, so I can't blame it all on Jeremy and his beans. He also doesn't like onion, so that was another key flavor ingredient that was missing. The one I'm making today has all the tried and true ingredients (sans the brown sugar...that's a trick I learned from other groups in the ISU chili cook-off freshman year) that my Dad used to put in his legendary chili, so hopefully it ends up being close.
