Wednesday, April 30, 2008

Chillilishiousness


Mmmmm....chili.
Whenever I feel the need for comfort food I toss all the ingredients in the slowcooker and let it slowly fill the house with chili goodness. I put a big pot on low last night and this morning the house already smelled delicious. Tonnes of veggies, a bit of meat, spices galore and viola. By the time I get home it should be nice...just add the beans and thicken it up a bit and I've got comfort food for days. Chili pizza, chili and rice, baked chili fajitas...so many things to do with all that chili.
I know some people say chicken soup is good when you're sick, but for me...give me chili any time. With a bit of brown rice....oh yum.
I can't wait to get home to the chillilishiousness.
It'll make me better...I'm sure of it.

7 comments:

Anonymous said...

WOW!

What time should I be over for dinner?

the Bag Lady said...

Damn, that looks good. I seem to have lost your address....

grapecat said...

ahh chili -

in a slow cooker? How does that work exactly? Do you brown the meat beforehand? Or just throw it all in? Do you really cook it for a night and a day?
c'mon - spill the beans (heh heh) :)

Anonymous said...

If you so wish, I would gladly share my recipe (well, not MINE, but the one I use) for Guiness pub chili.

As the overly-cheery cookess on the Food Network would say...Yummo!

Geosomin said...

grapecat -Usually I start it in the morning, and have it go all day but starting late at night (due to laziness and chili cravings) to go all night on low is also yummy. Shorter time is for crisper veggies...longer time more gooey stewey. So good. Just chip up any veggies, add the canned tomatoes and such, spices, beer, molasses yada yada and then meat and stir it all up, put on the lid and turn it on low and walk away... I brown any ground meat before hand, but there is some marinating steak in this too - that I just dice up and put in uncooked - a great way to make crappy cuts of beef cook up tenderly in stews. I've thrown in spicy italian sausage too, but that I brown up first. I just stir it once or twice and add the beans before i eat it - unless you're adding brown baked beans any other bean goes all mushy if you put it in at the start. And if you thicken it up before the end it can burn on the bottom...little things I"ve learned in my quest for lazy tasty chili.
Rimshot - I'd love that recipe. To me anything with Guinness in it has to be good. I never thought to toss some in this...damn.

Anonymous said...

Ingredients:
1 cup salted butter
5 pounds ground sirloin
1 pound filet mignon, 1/4 - inch dice
2 cups onion, 1/4 - inch dice
1 chile pepper, seeds and veins removed, 1/8 - inch dice
1 cup Guinness Stout
1/4 cup flour
2 cups crushed tomatoes
1/4 cup tomato paste
3 1/2 cups beef stock
1 cup cooked black beans
1 cup cooked kidney beans
1/2 cup Chile powder
2 tablespoons dark brown sugar
1 tablespoon Kosher salt
2 teaspoons ground white pepper
1 teaspoon ground cumin
2 cups shredded cheddar cheese
Turn this recipe into a puzzle! [click]

Directions:

This recipe is from Midtown Manhattan's steak house "Gallagher's",

Heat up 1/2 cup of the butter in a large sauce pot over medium high heat until very hot. Add diced filet and cook until seared and browned around the edges. Add ground beef and cook until all of the beef is browned thoroughly Remove the meat and set aside, draining off 3/4 of the fat (leave the rest of the fat in the pot). Add the diced onions and Chile pepper to the pot and cook until soft, about 3 minutes. Add the meat back to the pot Add the Guinness and let boil for 1 minute Add the flour and stir constantly for 1 minute. Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly Reduce the heat to a low simmer and add both of the beans, the Chile powder, cumin, salt, white pepper and brown sugar. Let the Chile simmer for 30 minutes, uncovered, stirring occasionally. Finish by stirring in 1/2 cup more of the butter and the shredded cheddar cheese. Garnish or Serve with Sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

Anonymous said...

Theres another recipe floating about the internet that uses EIGHT pints (or something like that) of Guiness, but I've never tried it.

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