cytokine
Well-Known Member
My 5 year old daughter loves chili. We ran out yesterday so I taught her how to make it today. Problem is, I never write down the recipe. Hence it is different every time I make it. This one is especially good however, so I wrote it down.
Here it is:
1 Lb cranberry beans or your favorite heirloom bean
Rich beef stock
2 lb high quality ground beef
1 lb ground turkey
1 medium onion, diced
5 cloves garlic
2 serrano chillis
1.5 T ground cumin
1.5 T freshly ground black pepper
1.5 T medium chili powder
1 12 oz can of tomato sauce
Worcestershire sauce
2 T flour
Salt to taste
Wash beans well and soak overnight in twice their volume of water (approximate).
Prepare, beef stock by browning beef bones and boiling in water with onions and a tablespoon of peppercorns all day. Drain and degrease before use.
Bring beans and their soaking water to a boil. Add 1/2 volume of beef stock and return to a boil.
In a separate pan brown beef and turkey 1 lb at a time and add to the boiling beans. Brown beef last so that there is beef fat in the pan for frying the onions, garlic and chillis.
In the beef sautee pan gently fry diced onion, minced garlic and finely chopped serrano chillis (with seeds if you like the heat) until the onions are translucent (about 10 minutes).
Add pepper, cumin and chilli powder to the fried onion mixture. Continue to fry until this becomes somewhat dry. Add to the boiling beans and meat. Deglaze this pan with a cup or so of the boiling liquor in the bean pot and add to the boiling meat and beans.
Add Worcestershire sauce, tomato sauce and flour. Mix well to prevent dough balls from forming.
Simmer uncovered until the chili becomes thick and the beans are done.
Add salt to taste after cooking is complete (mine required 4-5 t of salt).
Serve with homebrew and freshly made cornbread.
Here it is:
1 Lb cranberry beans or your favorite heirloom bean
Rich beef stock
2 lb high quality ground beef
1 lb ground turkey
1 medium onion, diced
5 cloves garlic
2 serrano chillis
1.5 T ground cumin
1.5 T freshly ground black pepper
1.5 T medium chili powder
1 12 oz can of tomato sauce
Worcestershire sauce
2 T flour
Salt to taste
Wash beans well and soak overnight in twice their volume of water (approximate).
Prepare, beef stock by browning beef bones and boiling in water with onions and a tablespoon of peppercorns all day. Drain and degrease before use.
Bring beans and their soaking water to a boil. Add 1/2 volume of beef stock and return to a boil.
In a separate pan brown beef and turkey 1 lb at a time and add to the boiling beans. Brown beef last so that there is beef fat in the pan for frying the onions, garlic and chillis.
In the beef sautee pan gently fry diced onion, minced garlic and finely chopped serrano chillis (with seeds if you like the heat) until the onions are translucent (about 10 minutes).
Add pepper, cumin and chilli powder to the fried onion mixture. Continue to fry until this becomes somewhat dry. Add to the boiling beans and meat. Deglaze this pan with a cup or so of the boiling liquor in the bean pot and add to the boiling meat and beans.
Add Worcestershire sauce, tomato sauce and flour. Mix well to prevent dough balls from forming.
Simmer uncovered until the chili becomes thick and the beans are done.
Add salt to taste after cooking is complete (mine required 4-5 t of salt).
Serve with homebrew and freshly made cornbread.