taming of the stew act II
Oct. 10th, 2006 12:37![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
piranhai've wanted to type this in for ages just in case the tattered paper copy should be swept away in a tsunami one of these days...
it was published in april 1994 in a canadian magazine whose initials are MW, was the winner of the 10th annual southern georgian bay chili cookoff, and was concocted by the thornbury community theatre team.
it is beyond good; the best chili i ever had.
1. remove seeds from the peppers. place seeds in a piece of cheesecloth and tie closed.
2. process peppers, onions, and garlic in food processor until very finely chopped.
3. trim visible fat from meat, chop into 1/2-inch pieces (you should have about 14 cups).
4. heat about 2 tablespoons of vegetable oil in a large frying pan. add about 2 cups of meat. brown all over, remove from pan. repeat until all the meat is browned.
5. put everything but meat and cheesecloth seed bag into large pot (this makes about a gallon (4.2 litres) when done, so choose pot size accordingly. bring to a boil.
6. add meat and cheesecloth seed bag.
7. simmer gently for 2 to 2.5 hours, stirring a bit every 30 min, more often near the end of that time. the total time depends somewhat on the cut of meat -- it should be very tender when done, falling apart in your mouth, and the chili should be reduced to a thickish, flow heavily from spoon consistency.
OMG, it gives nutritional values, *heh*. i had never actually noticed that.
per 1.5 cups: 392 calories, 38.4g protein, 15.4g fat. 26.7g carbs. 4.7g fibre, 91mg calcium, 6.6mg iron.
it's about time we made this again.
it was published in april 1994 in a canadian magazine whose initials are MW, was the winner of the 10th annual southern georgian bay chili cookoff, and was concocted by the thornbury community theatre team.
it is beyond good; the best chili i ever had.
| 2 | medium | banana peppers |
| 2 | small | hot green chilies |
| 1 | medium | jalapeno pepper |
| 1 | scotch bonnet pepper | |
| 3 | medium | onions |
| 6 | large | garlic cloves |
| 7 | lb (3.5 kg) | beef, blade roast or boneless brisket |
| 1/4 | cup (62.5 ml) | vegetable oil |
| 1 | 28-oz can (796 ml) | whole tomatoes (including juice) |
| 3 | 14-oz cans (398 ml) | tomato sauce |
| 1 | 13-oz can (369 ml) | tomato paste |
| 2 | bottles (341 ml) | beer |
| 1 | cup (250 ml) | tomato juice |
| 1 | tablespoon | chili powder |
| 2 | tablespoons | brown sugar |
| 2 | teaspoons | tabasco sauce |
| 2-3 | teaspoons | salt |
| 1 | teaspoon | hungarian paprika |
| 1 | teaspoon | spanish paprika |
| 1 | teaspoon | black pepper |
| 1 | teaspoon | oregano |
| 1 | teaspoon | thyme |
| 1 | teaspoon | cumin |
1. remove seeds from the peppers. place seeds in a piece of cheesecloth and tie closed.
2. process peppers, onions, and garlic in food processor until very finely chopped.
3. trim visible fat from meat, chop into 1/2-inch pieces (you should have about 14 cups).
4. heat about 2 tablespoons of vegetable oil in a large frying pan. add about 2 cups of meat. brown all over, remove from pan. repeat until all the meat is browned.
5. put everything but meat and cheesecloth seed bag into large pot (this makes about a gallon (4.2 litres) when done, so choose pot size accordingly. bring to a boil.
6. add meat and cheesecloth seed bag.
7. simmer gently for 2 to 2.5 hours, stirring a bit every 30 min, more often near the end of that time. the total time depends somewhat on the cut of meat -- it should be very tender when done, falling apart in your mouth, and the chili should be reduced to a thickish, flow heavily from spoon consistency.
OMG, it gives nutritional values, *heh*. i had never actually noticed that.
per 1.5 cups: 392 calories, 38.4g protein, 15.4g fat. 26.7g carbs. 4.7g fibre, 91mg calcium, 6.6mg iron.
it's about time we made this again.
no subject
on 2006-10-10 22:53 (UTC)Have you ever adapted it for a crockpot?
no subject
on 2006-10-11 01:34 (UTC)no subject
on 2006-10-13 09:25 (UTC)no subject
on 2006-10-11 00:57 (UTC)How hot is it? Scotch bonnet peppers scare me, but that might be a big enough batch to dilute them to reasonability. I like my food pretty hot, by US midwest standards anyway, but I'm not actually into spicy food for the pain.
I never heard of Spanish paprika. How is it different from ordinary Hungarian paprika?
I'm curious how they come up with 4.7g of fiber per serving. That's a lot of fiber and there's not very much to get it from.
no subject
on 2006-10-11 01:34 (UTC)i never know how to label something hot. i am not into pain myself, and it's definitely not too hot for me (but i do get out a handkerchief). we often futz around with the peppers, and it's still plenty tasty without the scotch bonnet IMO, which we can't always get. you can always make a partial recipe without and see how that goes. this stuff freezes very well, btw.
spanish paprika is actually what i think most paprika in the US is. it's darker and milder than hungarian paprika. i never bother with the two kinds because i find spanish paprika insipid; i toss extra hungarian in.
no idea about the fibre. might be made up from whole cloth! i dunno if i trust a theatre group with calculating that correctly anyway. or the magazine, or whoever did.
no subject
on 2006-10-11 02:37 (UTC)Yeah, I know what you mean. As long as you're after taste and not endorphin rush, if you like it I should be able to try it at least.
spanish paprika is actually what i think most paprika in the US is.
Ahh. I get my spices in bulk at Strawberry Fields (remember them?); the bin there explicitly says Hungarian paprika. If the other stuff is milder, I'll skip it -- even the stuff I get isn't that potent.
no subject
on 2006-10-11 04:07 (UTC)it's good to hear they're still around. and yes, i am much more interested in taste, and not at all in endorphin rushes (don't even get those reliably). but i've also become more desensitized over the years, because the paramour used to like things considerably hotter than i did. now, we're about the same; we've met somewhere in between.