Showing posts with label Chili. Show all posts
Showing posts with label Chili. Show all posts

Saturday, June 7, 2008

Chili and Inertia

I have been having three extremely lazy days. I get up with intentions of getting lots done, and then the inertia sets in, and I don't git-r-done. As you can see, I have good intentions of finishing my OC, and I have it all organized and ready to go, but there it sits. I am going to use the excuse that I haven't decided on the setting yet, but I think it is mainly a case of laziness. Today, about the only thing I accomplished was an 8 quart pot of chili. In my opinion there are two main things that all cooks who make them think that theirs is the very best. One is lasagna, and the other is chili. I of course think mine is at least one of the best, but I realize that others feel that way about theirs. If you don't already make the best chili in the world, here is how I make mine. Remember, it makes about 8 quarts, but it freezes well. I use ingredients in 'about' measurements, and you should make it to your taste too:
2.5 pounds of hamburger, 2 coursely chopped onions, 5 cloves of minced garlic, about 3 tbsp. of worcestershire sauce, basil fresh or dried to taste, salt, pepper, 5 or so tbsp. of chili powder, 1 small can tomato paste about 6 oz., 1 small can tomato sauce about 8 oz., 1 can stewed tomatoes about 16 oz., 1 large can diced tomatoes, 1/2 cup katsup, 3 large cans kidney beans, 1 can cream of mushroom soup, 1 soup can water, 1 cup wheat berries (from the health food store)
Brown the beef with the onions and garlic, and add the spices to taste. We prefer ours on the milder side, so if you like spicy add some pepper flakes, and more chili powder. Mix in the mushroom soup, and then add all the other ingredients. Bring to a simmer stirring often, and simmer for about an hour.
I like to serve mine over al dente pasta. Tonight we had mini wagon wheels. The wheat probably sounds strange as an ingredient, but it gives it a nice little popping sort of crunch, and it's good for you. Just don't add it if you have ulcers, as it could be hard on your stomach. My family also thinks I make the best chili, but I trained them to my taste.