Creating a chili recipe, Part Two!
Dec. 30th, 2011 05:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
flybystardancerSo this still had issues due to Cook's Error. I didn't have enough liquid and wasn't checking it often enough, and had it on high to cook the dry beans, so some burned to the bottom of the slowcooker. :( I managed to rescue most of it by scooping what I could to a pot and adding water, then simmering that. The al dente beans then became soft (at least enough to eat) after about an hour simmering on the stove.
So I'm comparing it to Dennison's Hot chili, because that has been my favorite for years. This iteration doesn't have quite as much beefy flavor, and the heat is slightly more intense, but slower to hit. Considering I'm trying to up my heat tolerance, hotter is not a bad thing! It's just pushing my limits the way it is. Anyways, this is getting pretty close! And is good enough to eat this whole pot (over a few meals!), before I work on a better recipe.
Mock-Dennison's Chili, Round One!
Ingredients:
-1.5 lb ground beef
-1 15oz can tomato sauce
-1.5 tsp concentrated beef broth base
-1.5 cup water
-1 cup dry pinto or pink beans, sorted and rinsed
-3 Tbsp minced garlic
-1/2 medium onion, shredded
-1 Tbsp chile california, ground
-1 Tbsp chile new mexico, ground
-1 Tbsp chile pasilla, ground
-1 Tbsp paprika
-1 Tbsp cayenne
-2 Tbsp crushed red pepper flakes
-1 tsp cumin
-2 Tbsp flaxseed meal
Directions:
Browned and drained the ground beef. Added the ground beef and all of the rest of the ingredients to the slow cooker. Cooked on high three hours before moving to the pot to rescue.
Changes for next time:
I'm planning on simmering the dry beans in 3.5 cups water in a heavy pot on the stove. Then will brown and drain the meat and add everything (including cooking liquid of the beans, which would replace the water I used today) to the slow cooker. I would also up the beef broth base to 2 tsp. Pre-simmering the beans should let them cook on a lower heat in the slowcooker.
So I'm comparing it to Dennison's Hot chili, because that has been my favorite for years. This iteration doesn't have quite as much beefy flavor, and the heat is slightly more intense, but slower to hit. Considering I'm trying to up my heat tolerance, hotter is not a bad thing! It's just pushing my limits the way it is. Anyways, this is getting pretty close! And is good enough to eat this whole pot (over a few meals!), before I work on a better recipe.
Mock-Dennison's Chili, Round One!
Ingredients:
-1.5 lb ground beef
-1 15oz can tomato sauce
-1.5 tsp concentrated beef broth base
-1.5 cup water
-1 cup dry pinto or pink beans, sorted and rinsed
-3 Tbsp minced garlic
-1/2 medium onion, shredded
-1 Tbsp chile california, ground
-1 Tbsp chile new mexico, ground
-1 Tbsp chile pasilla, ground
-1 Tbsp paprika
-1 Tbsp cayenne
-2 Tbsp crushed red pepper flakes
-1 tsp cumin
-2 Tbsp flaxseed meal
Directions:
Browned and drained the ground beef. Added the ground beef and all of the rest of the ingredients to the slow cooker. Cooked on high three hours before moving to the pot to rescue.
Changes for next time:
I'm planning on simmering the dry beans in 3.5 cups water in a heavy pot on the stove. Then will brown and drain the meat and add everything (including cooking liquid of the beans, which would replace the water I used today) to the slow cooker. I would also up the beef broth base to 2 tsp. Pre-simmering the beans should let them cook on a lower heat in the slowcooker.
