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some_stars) wrote2021-04-01 09:54 am
some_stars) wrote2021-04-01 09:54 am
Entry tags:
recipe post!
i have a couple of fics to crosspost here but in the meantime: a recipe! it's based on this chili with a few tweaks, and it makes about 8 servings. (i think. we haven't hit the bottom of it yet, but it's only been a day.)
INGREDIENTS:
olive oil, salt
2 small-to-medium yellow onions (or one large and one small), diced
2 red bell peppers, diced
2-6 cloves of garlic depending on your taste, minced/pressed
1 lb ground beef (more won't hurt if you have one of those meat counter packages that's like "1.29 pounds" or w/e) (also beyond/impossible meat would work great here)
tomato paste--a couple TBSP from the tube, or maybe half a small can? i haven't used canned tomato paste in ages so idk
1 1/2 TBSP chili powder (aka the spice blend kind, not pure chilis)
1 tsp actual chili powder (ancho, chipotle, etc.)
1/2 tsp cayenne
2 tsp cumin
1 15 oz can diced tomatoes
8-12 oz frozen corn kernels
2 small carrots (or one big one), peeled and sliced into coins (if you use a big one cut it in half lengthwise first)
2 15 oz cans black beans (or whatever bean you like best in chili)
3 cups beef broth (chicken broth would probably work fine too, or vegetable broth)
For garnish: several stalks of celery, diced but not too small
0. You should be salting a little bit at every stage here--the onions and peppers, then the meat, then the veggies, then taste when it's done and add more if needed.
1. Saute the onions and peppers in olive oil until they're fairly soft but not a total mush. Add the garlic and saute for a minute or two until it starts smelling nice.
2. Either remove enough of the onions/peppers to a bowl to make room first, or if you have a really big pot, go ahead and add the beef and brown it.
3. For this you need some open space on the bottom of the pan so again remove what you need to. Then add a little more olive oil and heat it, then put in the tomato paste and toast it a little. Clear some more space and add the spices and ~*~bloom~*~ them (aka toast them a little in hot oil). Stir to combine, then add back everything you've removed and mix it all together until everything is evenly distributed.
3. Add the tomatoes, vegetables, beans, and broth. Stir well again and turn heat up to high until it's boiling, then reduce to a simmer. Let simmer for about an hour, checking on it and stirring every 15 minutes. (Adjust liquid as needed.) Taste and adjust salt, then serve with a handful of celery to garnish each bowl and saltines if you want them.
INGREDIENTS:
olive oil, salt
2 small-to-medium yellow onions (or one large and one small), diced
2 red bell peppers, diced
2-6 cloves of garlic depending on your taste, minced/pressed
1 lb ground beef (more won't hurt if you have one of those meat counter packages that's like "1.29 pounds" or w/e) (also beyond/impossible meat would work great here)
tomato paste--a couple TBSP from the tube, or maybe half a small can? i haven't used canned tomato paste in ages so idk
1 1/2 TBSP chili powder (aka the spice blend kind, not pure chilis)
1 tsp actual chili powder (ancho, chipotle, etc.)
1/2 tsp cayenne
2 tsp cumin
1 15 oz can diced tomatoes
8-12 oz frozen corn kernels
2 small carrots (or one big one), peeled and sliced into coins (if you use a big one cut it in half lengthwise first)
2 15 oz cans black beans (or whatever bean you like best in chili)
3 cups beef broth (chicken broth would probably work fine too, or vegetable broth)
For garnish: several stalks of celery, diced but not too small
0. You should be salting a little bit at every stage here--the onions and peppers, then the meat, then the veggies, then taste when it's done and add more if needed.
1. Saute the onions and peppers in olive oil until they're fairly soft but not a total mush. Add the garlic and saute for a minute or two until it starts smelling nice.
2. Either remove enough of the onions/peppers to a bowl to make room first, or if you have a really big pot, go ahead and add the beef and brown it.
3. For this you need some open space on the bottom of the pan so again remove what you need to. Then add a little more olive oil and heat it, then put in the tomato paste and toast it a little. Clear some more space and add the spices and ~*~bloom~*~ them (aka toast them a little in hot oil). Stir to combine, then add back everything you've removed and mix it all together until everything is evenly distributed.
3. Add the tomatoes, vegetables, beans, and broth. Stir well again and turn heat up to high until it's boiling, then reduce to a simmer. Let simmer for about an hour, checking on it and stirring every 15 minutes. (Adjust liquid as needed.) Taste and adjust salt, then serve with a handful of celery to garnish each bowl and saltines if you want them.
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