moragmacpherson (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
moragmacpherson) wrote2009-01-23 11:28 am
moragmacpherson) wrote2009-01-23 11:28 am
Entry tags:
That's Enough For One Sitting
Yep, I've been awake for five hours and haven't left my bed yet. And my wrist hurts from cutting and pasting. Anyway, if anyone shows up here, I've started archiving, which is huge scads of fun. I'm making chili tomorrow, which actually is fun (recipe below the cut). So, yeah. I should go start cleaning if I'm going to have a bunch of people over. So we'll see how this little experiment works out.
Ingredients
Meat
1 lb ground beef
1 lb sirloin cut into bite sized pieces
1 lb hot italian sausage
8 to twelve inches pepperoni, cut into chunks
Fresh Vegetables
2 green bell peppers
1 medium to large sized yellow onion (somewhere between the size of a baseball and a softball)
Fresh Heat
2-3 low heat peppers (depending on your selection and their size: Anaheim and Poblano are the kind I usually pick up. If you don't see these, ask the produce guys if they can rank their peppers on the Scoville scale for you, low heat peppers are in the 500-2,500 range)
3 jalapenos (normally readily available, if not add one additional medium heat pepper)
2 Medium Heat peppers (I like Serranos, they're usually around, if not, 3 jalapenos are roughly equal to one serrano. If you can't find either, find a different market. Or, if you're desperate due to oncoming hurricane, one canned jalapeno (aka chipotle) is heat equivalent to three jalapenos or one serrano, but prefer the fresh peppers)
2-3 Habaneros/Scotch bonnets. Depending on your taste, and how much you like your skin. Don't forget to wear gloves or plastic bags over your hands while cutting them. Seriously, you like your retinas where they are, right?
Canned goods:
1 large can + 1 small can dark red kidney beans (or three small cans
2 small cans light red kidney beans
1 small can great northern beans
1 large can whole peeled tomatoes, chopped roughly by hand
Approx. 2 large cans of tomato puree (I can't remember how big your pot is. This is your last ingredient and should fill the damn thing up, especially after everything else has gone in there.)
Preparation:
Cut all the meat up, dice the peppers and onions, open all of your cans and chop up those tomatoes. Seriously. Do it before you turn the heat on the stove. Things will be much easier this way. Keep the meats segregated from each other, and the hot peppers segregated from the other veggies.
In your pot, deposit your ground beef, steak, and sausage. Sautee over medium heat until things start to look brown. No, you don't need any oil, you'll be getting plenty of fat out of your meat, (particularly if you've used 80/20 ground beef like a bright boy. Probably should have mentioned that in the ingredients. Ah well.) feeling at liberty to add a sprinkle of salt and black pepper as need may be
When the mass of flesh is only vaguely pink (don't brown it all the way, it's going to be on the heat for quite some time still), feel free to add your onions, bell peppers, and pepperoni. If you haven't yet, do throw a sprinkle of salt in, it draws the moisture out of the veggies. Stir frequently, until the onions start to look a little translucent. This is your cue to put in the hot peppers. Stir in and continue to sautee for about three minutes.
After that time (your meat mess should be pretty well browned by now and the steam from the pot should no longer be making your eyes water, but the whole thing should smell really damn good), add your chopped tomatoes and beans. Give 'em a quick stir to expose them to a little bit of dry heat, then fill up the pot with your tomato puree.
Carefully stir everything around to incorporate it into stew form, then stir occasionally while bringing it to a slow bubble. Then set the heat on low/warm (just enough to keep the bubble going), stirring about once every ten to fifteen minutes (really scrape the bottom of the pan). Taste when you stir. If somehow one of your peppers was a dud you may add chili pepper to taste, but it should only need a salt adjustment. Simmer at least 2 hours, and enjoy.
Ingredients
Meat
1 lb ground beef
1 lb sirloin cut into bite sized pieces
1 lb hot italian sausage
8 to twelve inches pepperoni, cut into chunks
Fresh Vegetables
2 green bell peppers
1 medium to large sized yellow onion (somewhere between the size of a baseball and a softball)
Fresh Heat
2-3 low heat peppers (depending on your selection and their size: Anaheim and Poblano are the kind I usually pick up. If you don't see these, ask the produce guys if they can rank their peppers on the Scoville scale for you, low heat peppers are in the 500-2,500 range)
3 jalapenos (normally readily available, if not add one additional medium heat pepper)
2 Medium Heat peppers (I like Serranos, they're usually around, if not, 3 jalapenos are roughly equal to one serrano. If you can't find either, find a different market. Or, if you're desperate due to oncoming hurricane, one canned jalapeno (aka chipotle) is heat equivalent to three jalapenos or one serrano, but prefer the fresh peppers)
2-3 Habaneros/Scotch bonnets. Depending on your taste, and how much you like your skin. Don't forget to wear gloves or plastic bags over your hands while cutting them. Seriously, you like your retinas where they are, right?
Canned goods:
1 large can + 1 small can dark red kidney beans (or three small cans
2 small cans light red kidney beans
1 small can great northern beans
1 large can whole peeled tomatoes, chopped roughly by hand
Approx. 2 large cans of tomato puree (I can't remember how big your pot is. This is your last ingredient and should fill the damn thing up, especially after everything else has gone in there.)
Preparation:
Cut all the meat up, dice the peppers and onions, open all of your cans and chop up those tomatoes. Seriously. Do it before you turn the heat on the stove. Things will be much easier this way. Keep the meats segregated from each other, and the hot peppers segregated from the other veggies.
In your pot, deposit your ground beef, steak, and sausage. Sautee over medium heat until things start to look brown. No, you don't need any oil, you'll be getting plenty of fat out of your meat, (particularly if you've used 80/20 ground beef like a bright boy. Probably should have mentioned that in the ingredients. Ah well.) feeling at liberty to add a sprinkle of salt and black pepper as need may be
When the mass of flesh is only vaguely pink (don't brown it all the way, it's going to be on the heat for quite some time still), feel free to add your onions, bell peppers, and pepperoni. If you haven't yet, do throw a sprinkle of salt in, it draws the moisture out of the veggies. Stir frequently, until the onions start to look a little translucent. This is your cue to put in the hot peppers. Stir in and continue to sautee for about three minutes.
After that time (your meat mess should be pretty well browned by now and the steam from the pot should no longer be making your eyes water, but the whole thing should smell really damn good), add your chopped tomatoes and beans. Give 'em a quick stir to expose them to a little bit of dry heat, then fill up the pot with your tomato puree.
Carefully stir everything around to incorporate it into stew form, then stir occasionally while bringing it to a slow bubble. Then set the heat on low/warm (just enough to keep the bubble going), stirring about once every ten to fifteen minutes (really scrape the bottom of the pan). Taste when you stir. If somehow one of your peppers was a dud you may add chili pepper to taste, but it should only need a salt adjustment. Simmer at least 2 hours, and enjoy.