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Chili and Stews

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Steve in Mass

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Index For Chili and Stews

 

 

Just click on the title, and you will be brought directly to the recipe.

 

Ben Lippen's Firehouse Chili - Ben Lippen

 

Steve's Food Fling Chili - Steve in Mass

 

 

"You know the Bill of Rights is serving its purpose when it protects things you wish it didn't."

 

"You can no longer be oppressed if you are not afraid anymore - Unknown"

 

SOL Member #174

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STEVE'S FOOD FLING CHILI

Steve in Mass

Homemade chili powder is key in this recipe. Buy some dried peppers - I believe they are Mrs. Frieda's, or something like that, and also Don Enrique, found in the produce section. Get a few different kinds, ranging from mild to hot. I always grow cayenne in my garden, and dry them for later use, so I use them as well.

Cut the stems off of the various peppers, shake out most of the seeds, but keep the "veins", as this is where most of the heat is.

Break the various peppers up a bit in your hands, and put them in a food processor along with the veins, and process for about five minutes. Remember to wash your hands well after doing this and before touching any tender areas.

You will get a mixture of course flakes and powder. Store this in a glass jar with a tightly sealed lid.


1 1/2 Pounds cube steak

1 1/2 Pounds shoulder chuck London Broil, or other type of stew beef

 

1 Pound ground beef

3 - 4 Tablespoons homemade chili powder, plus extra to taste

2 Tablespoons ground cumin, plus extra to taste

2 Tablespoons garlic powder, plus extra to taste

1 Tablespoon fresh ground black pepper

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

8 - 10 Dashes Tabasco or other hot sauce

2 Tablespoons olive oil

1/4 Cup red wine

2 Large onions

1 Large red bell pepper

3 Medium cubanelle peppers

5 - 6 Cloves garlic, peeled and chopped, or more to taste

2 Fresh long hot green peppers, or other fresh hot pepper

Olive oil as needed

2 - 28 Ounce cans peeled plum tomatoes

1 - 28 Ounce can black beans

1 - 28 Ounce can red kidney beans

1 - 16 Ounce can of beans of your choice

Jarred jalapeno peppers, diced, to taste


Trim the London Broil of the fat, and cut it into about inch to inch and a half cubes. Chunk up the cube steak to about the same size.

Place the chunked meat into a stainless steel or glass bowl. Add the homemade chili powder and toss to coat the meat. Add the ground cumin, garlic powder, and fresh ground black pepper. Toss together to coat the cubed meat.


Add the soy sauce, Worcestershire sauce, Tabasco or other hot sauce, olive oil, and red wine. Mix this up a bit more to coat all the meat, and let it sit for at least an hour, up to four hours.

In the meantime, brown the ground beef in a saute pan. Drain the rendered liquid and fat, and reserve the browned meat.

Rough chop the onions, red bell pepper, cubanelle peppers. Peel and chop the garlic.

Clean the seeds from the fresh long hot green peppers, leaving the veins. Chop them fine.

Drain the marinade from the cubed meat, reserving the liquid. In a large pot or wok, heat some olive oil, and brown the marinated cubed meat a bit at a time, so as not to crowd it. Transfer to another bowl, and continue until all the meat is browned.

In the same large pot or wok, add some more olive oil, and saute the garlic for a minute. Add the minced hot peppers and saute about another minute. Add all the onions and sweet peppers, and stir-fry until the onions and peppers just start to get soft, adding more olive oil if necessary.

If you are using a wok or pot smaller than your final chili pot, transfer the onions and peppers to another bowl, and deglaze the wok with a bit of red wine, and reserve that with your reserved marinating liquid.

If you cooked the meat, onions, and peppers in your final chili pot, just deglaze that and leave the liquid in the pot.

Open the cans of whole peeled plum tomatoes, and drain the liquid into your pot. Squish the tomatoes thru your fingers into the pot.

Drain most of the liquid from the beans, and add all three cans and the remaining bean liquid to the pot. Add the reserved marinating liquid, and another cup or so of red wine.

Stir all of this together well, and slowly bring it up to a simmer.

Then, add additional cumin powder, chili powder, and garlic powder, to taste. Add some chopped jalapenos, and maybe a few splashes of Tabasco if you are looking for more heat.

Add in all of the browned meat and stir well.

Simmer slowly, and stirring occasionally so the bottom doesn't burn, for at least two hours. As far as covered or uncovered, go for a while uncovered to allow some liquid to evaporate until the chili thickens to your desired consistency, and then cover it with the cover slightly ajar. After the first hour, taste for seasoning and "heat", and add more chili powder, etc. as needed. Just remember, the flavors will develop and strengthen after the leftovers are stored for a day.

Serve it up in a bowl with any or all of the following, to your liking:

Fresh chopped onion

Grated cheddar cheese

 

Sour cream

Italian or French bread and butter
 

 

Serves about 10 hearty eaters.

"You know the Bill of Rights is serving its purpose when it protects things you wish it didn't."

 

"You can no longer be oppressed if you are not afraid anymore - Unknown"

 

SOL Member #174

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BEN LIPPEN'S FIREHOUSE CHILI

Ben Lippen

4 Pounds ground beef


1 - 2 Pounds stew beef


2 - 16 Ounce cans Red Kidney beans


1 - 16 Ounce can Pinto beans


1 - 16 Ounce can Black beans


4 - 28 Ounce cans crushed tomatoes


1 Whole green bell pepper


1 Whole red bell pepper


1 Whole yellow bell pepper


3 Jalapeno peppers


4 Finger hot peppers (red or green)


2 Italian hot peppers (they look like giant pepperoncinis)


1 FINELY diced DRIED habanero pepper

 

Chili powder


Red pepper


Black pepper


White pepper


Onion powder- dash


Paprika- dash


Salt- dash


Chopped fresh garlic


A little flour


1 Six pack Yeungling lager (one for the chili and five for the cook)

Open one bottle of beer, and begin.

Chop peppers. In a big pot combine tomatoes, peppers, and beans(if you use canned beans, be sure to drain off liquid in can). Place on a very low flame. You want to heat it slowly.

Begin browning ground beef. I use two pans and do 1 pound at a time in each. Drain grease as each one is done and add to the pot. This will raise the temp in the pot as you go.

Have another beer.

While this is cooking, cube stew meat (I cut each stew chunk into 2 -6 pieces to vary the sizes). Dredge the cubes in flour.

Brown stew meat in a little hot oil with a little chopped garlic. Add to the pot.

Add one bottle Yuengling to the pot, and have another for yourself.

Now, this is where it gets tricky, cause I don't no how much of these ingredients I use.I go by feel, and smell. Don't go by taste, because some of the peppers have yet to blossom to their full potential, and ya could really screw it up. I am allergic to onions, so they have no place in my world (and I think the peppers can stand on their own), but I add a little bit of onion powder because the guys asked me to. A dash of paprika, a dash of salt are all ya need. And then the peppers and chili powder.... Ya gotta just kinda sneak up on this. Add a little of everything, grab yer beer and leave the room for a few minutes.

Come back and stir and smell (remember, your still on a very low flame, but it's hot as hell cause of the hot meat cwm24.gif ya added). Add more of what ya feel it needs, less or none of the others. Until ya feel confident.

Let it simmer awhile, stirring occasionally, and then give it a taste. Now do yer final adjustment.

Simmer for another twenty minutes or so, then turn the flame off and cover it. It's still cookin, and the peppers are reaching their full potential. Ya can eat it in about ten or so minutes.

Serve with grated sharp cheese, tortilla chips, chopped onion, and whatever else blows yer skirt up. I keep a bottle of crystal hot sauce on the table for anyone that wants to kick it up further.

Also, if anyone complains that it's too hot, put a dollop of sour cream in their bowl and tell `em to try that. They'll think it's not so bad wink.gif

Good chili is more about soul than spice. More about love than heat. Anyone can make hot chili.

It takes pure love to make good chili. And beer of course smile.gif

This recipe alone will get 12 firefighters thru one football game. Served with burgers or dogs (chili dogs smile.gif ), it'll get ya thru both games.

Now grab them last two Yuenglings and a big ol' bowl of chili. It's almost kickoff time biggrin.gif

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