Rants, Raves, & Random Thoughts

Shameless self-promotion of my writing skills or lack there of.

Monday, December 29, 2008

Chili Today, Hot Tamale

Well, the dust is finally settling from the whirlwind that is our holiday weekend. I love spending so much time with family and friends. It is my favorite part, well it is a toss up between that and the food, lol. I bet I gained seven pounds during the last five days. Oh well, you only live once, right?


Of course, there is still one more major party in the works… We decided to do something different this year and host a New Year’s Eve Party. I was trying to come up with a fun menu for the party and my wife decided to take an impromptu survey among several of the attendees and the general consensus was… chili. Yes, I’m to make a giant pot of chili and then have a variety of support foods to eat with it: Fritos and the works for Chili Pie, pasta, hot dogs, etc.


Well, I haven’t made chili in eons and I have a decent recipe, but I thought this might provide an excellent opportunity for a contest. I want to hear your favorite chili recipes. If I choose yours, you will then have a choice of your own. You can either have a free e-book or you can be a character in my next book. Sound good?


Oh, and to get us started, here is my recipe:





Ingredients



• Olive oil

• 4 medium onions, chopped

• 2 medium green peppers, chopped

• 10 pounds ground beef

• 1 6 oz. can tomato paste

• 2 large cans(1 lb-13oz) cans stewed tomatoes

• 2 1lb cans tomato sauce

• 1 10oz. can Rotel

• 6 cloves garlic, minced

• 2 3oz. jars chili powder

• 1jalapeno pepper (seeded, de-veined and chopped)

• 2 tablespoons salt

• 1 tablespoon oregano

• 2 teaspoons garlic powder

• 1 tablespoon ground black pepper


Directions

Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, Rotel, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.



Let the games begin…

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11 Comments:

At 6:56 AM, Blogger Akelamalu said...

I don't think you could improve on that recipe James!

Nice to hear you had a great holiday, I think I put on 7lbs too!

I hope the New Year brings you Good Health and Happiness m'dear. x

 
At 7:38 AM, Blogger lime said...

oooh, i don't think i have much chance of winning but i can't win if i don't try right?

1 lb of ground or cubed venison depending on your preference(or beef for those who only hunt at grocery stores)
olive oil
2 large onions
2 green pepper (or red, yellow, or orange ones...whatever ya like)
4 cloves of garlic
1 jalapeno, diced etc
1 scotch bonnet or habanero (DO NOT DICE)
a pile of chili powder (i dunno how much..uuuhhh....4 tbsp maybe?)
cumin (i dunno, a half a teaspoon maybe?)
black pepper (i dunno, a bunch)
crushed red pepper to taste
cayenne to taste
1 can of black beans, drained
1 can of dark red kidney beans, drained
1 can of navy beans, drained
1 cup of frozen corn or a can of corn, drained
2 regular cans of diced tomatoes or 1 large can

saute onions, peppers (except scotch bonnet or habanero) and garlic in oil. add seasonings and brown them before adding meat to brown. drain the grease off if you use ground beef but it won't be necessary if you use venison. add in everything else and mix well. bring to simmer and gently add whole habanero or scotch bonnet. keep at a simmer for an hour or so with ground meat (or until meat is tender if cubes are used) and stir periodically being careful not to break the whole pepper when stirring. (it will infuse a nice taste into the chili without making it a five alarm pot). the folks who like their mouths on fire can fight to the death over the pepper when the chili is done.

 
At 12:51 PM, Blogger Anny Cook said...

No beans, James? Pinto beans... not kidney beans. Or Dominican red beans. And instead of stewed tomatoes, why not diced tomatoes? They're the perfect "bite" size!

And finally, a tablespoon of sugar to cut all that acidity from the tomatoes. A cup of grated carrots would do the same thing.

Have a wonderful party!

 
At 4:21 PM, Blogger ciara said...

i've put a post up about chili before. i'll enter that. cos u can use it for coneys :)

 
At 8:44 PM, Blogger Mona said...

Never made chili before...whatever it is...

But have eaten a lots of them...

Happy New Year James :)

 
At 8:45 PM, Blogger Mona said...

Mona, wouldn't sound good in a book anyway...the name sound like a vamp!

In India most of the movie vamps are named Mona :(

 
At 6:20 AM, Blogger James Goodman said...

Aww, thanks, AK. :D

That looks quite tasty, Lime. :D

Oh, excellent suggestion with the sugar, Anny. :D

Sweet, Ciara. I'm a sucker for a good coney. :D

Aww, Mona... You're missing out. You should totally try some chili one day. :D Thanks and Happy New Year to you as well.

lol, why are they always named Mona?

 
At 6:34 AM, Blogger Maddie James said...

Wow, that looks like a great recipe James! I looove chili. I'd post mine but you know, sometimes making chili is like making meatloaf--different things go in on different days! I should really try to write down sometime though what all I do put in mine. Great post. And have fun and be safe on NY's Eve!

maddie

 
At 6:56 AM, Blogger Breazy said...

Your recipe and Lime's sound really good so I am going to sit and watch instead of participate, of course it is New Year's Eve so a recipe wouldn't help you now since you will be making it in a few hours.

Have a Blessed New Year!

 
At 8:34 PM, Blogger Mona said...

I don't know, but its true :(

Happy New year to James & family!

 
At 10:37 PM, Blogger ciara said...

i think i'm a little late w this but u can find mine here:

http://ciarasramblingsandwhatnot.com/2008/09/taste-of-cincinnati.html

good for coneys, too! :)

 

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