To stop the rambling discussion that is surely coming, let’s just say, every cook already has a favorite chili recipe, and I’m sure as hell not going to argue with a Texan, which might end in gun fire.
And to let you know, I do not have concealed carry. Not in my kitchen or a bar room. My wife on the other hand. Only kidding! At least on the concealed part.
Now that the tantrums are pushed aside, let’s talk about what I call chili, at least what I call chili today.
I am not only a careless cook, but usually a careless cook in a hurry. So, here it comes: I’m in a hurry for chili
Chili, in the Food Processer
Is it really a recipe? Mine is.
Ingredients, but always need to be adjusted according to taste.
At least of 2 Cups of your favorite meat (chopped) I used already cooked slices of beef
1 Half onion, peeled and chopped
4 Cups of water, plus 3 or four cubes of beef bouillon, or more water and bouillon if you need it
½ Cup masa harina to thicken, I usually use more because I like thick chili.
(Instead of buying masa harina, I put corn meal in my coffee
grinder. Works well.)
2/3 cup of chili powder, more or less, judging by taste
A teaspoon of mustard seeds
A can of beans (I use pinto), rinsed. This is the one thing I do NOT put in the processer
Salt and pepper as you desire.
Add a pinch or two of cayenne, depending how much fire you like in your chili.
The Easy Part
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| This only shows the meat. |
Put everything, except the beans, in the food processor. Turn it on and leave it on until it is thick.
Put the chili in a big pot and heat it carefully. Don’t let it burn! Add more water if you need it. After it’s properly cooked, cover and leave the chili in the pot for a few hours, or overnight to let the flavors meld.
And don’t forget tortillas or tortilla chips! And beer? Have mercy! And I like to wear a sombrero while my wife serves me with a, “Si, mi esposo maravilloso!” while sitting on my lap to offer another icy beer.
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