Andy Beals Chili Recipe
Yield: 12 CupsRecipe by luhu.jp
Ingredients:
5 cup: Beans, canned, drained
6 cup: Tomatoes, stewed
2 lbs: Beef, cut into bite-sized pieces and browned, dont use ground beef
2: Garlic cloves, chopped
3 medium: Jalapeno peppers, cut up
2: Green bell peppers, diced
2 medium: Onions, diced, or less
Beer, flavorful, 1 bottle
2 tbsp: Cumin,
2 tsp: Paprika,
1 tsp: Cayenne pepper,
Directions:
Saute the meat and onions. You may do it in the same pan that you are
going to put the chili in. The meat should be brown on the outside,
but you dont have to cook it much at this time. Drain the fat from
the beef.
Put everything in a big pot over low heat (a slow cooker is handy)
and stir together. Wait half an hour to an hour and check the flavor
of the soupy base. Adjust as you see fit. Perhaps add more beer, hot
peppers, or spices. Repeat as necessary. Wait as long as you can,
stirring occasionally. You may eat it when the beans and beef are
soft. Serve with bread, fresh-baked biscuits or cornbread.
This is best if it has cooked at least overnight. Generally its
ready for consumption after about three hours. If you cant turn your
stove down to a very low heat, youre bound to burn the bottom of the
chili a little, but as long as you dont scrape it off, it will taste
okay. Slow-cookers are great in this regard!
At the three hour mark, the chili is somewhat soupy. If you want it to
thicken up, turn up the heat a bit and let it boil off the excess
water. While doing this, stir every few minutes or you may burn the
bottom!
NOTES:
* Andys own recipe for meat/bean chili -- This is the descendant of
the chili that Ive been making since 1974.
* I change the proportions of ingredients (double the beef, drop the
beans, add LOTS more cumin) all the time; this recipe is just a
general guideline. The amount of garlic given in the recipe is very
conservative. Garbanzo beans (chick peas) are nice, but they take a
lot longer to cook. Making it with lamb or Italian sausage instead of
beef is also interesting. Cherry peppers instead of jalapeno peppers
are very nice also.
* Do not use wimpy American beer! I have found that Moosehead adds
a good flavor, and I bet that Anchor Steam will too.
: Difficulty: easy.
: Time: 15 minutes preparation, 3 hours cooking.
: Precision: no need to measure.
: Andrew Scott Beals
: Lawrence Livermore National Laboratory, Livermore Ca
: bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
going to put the chili in. The meat should be brown on the outside,
but you dont have to cook it much at this time. Drain the fat from
the beef.
Put everything in a big pot over low heat (a slow cooker is handy)
and stir together. Wait half an hour to an hour and check the flavor
of the soupy base. Adjust as you see fit. Perhaps add more beer, hot
peppers, or spices. Repeat as necessary. Wait as long as you can,
stirring occasionally. You may eat it when the beans and beef are
soft. Serve with bread, fresh-baked biscuits or cornbread.
This is best if it has cooked at least overnight. Generally its
ready for consumption after about three hours. If you cant turn your
stove down to a very low heat, youre bound to burn the bottom of the
chili a little, but as long as you dont scrape it off, it will taste
okay. Slow-cookers are great in this regard!
At the three hour mark, the chili is somewhat soupy. If you want it to
thicken up, turn up the heat a bit and let it boil off the excess
water. While doing this, stir every few minutes or you may burn the
bottom!
NOTES:
* Andys own recipe for meat/bean chili -- This is the descendant of
the chili that Ive been making since 1974.
* I change the proportions of ingredients (double the beef, drop the
beans, add LOTS more cumin) all the time; this recipe is just a
general guideline. The amount of garlic given in the recipe is very
conservative. Garbanzo beans (chick peas) are nice, but they take a
lot longer to cook. Making it with lamb or Italian sausage instead of
beef is also interesting. Cherry peppers instead of jalapeno peppers
are very nice also.
* Do not use wimpy American beer! I have found that Moosehead adds
a good flavor, and I bet that Anchor Steam will too.
: Difficulty: easy.
: Time: 15 minutes preparation, 3 hours cooking.
: Precision: no need to measure.
: Andrew Scott Beals
: Lawrence Livermore National Laboratory, Livermore Ca
: bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
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