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11/06/2007 03:46:53 PM · #1 |
[thumb]609699[/thumb]
This is National Radiologic Technologist Week, for whoever may care about that, but we're having a chili cook-off at school tomorrow. We are out of school today so I whipped up a batch of my own Red House Chili, which is pretty darn good if yer a chili fan :) Here's my recipe:
1 lb ground chuck
1 lb spicy sausage
1 lb chopped onion
1 1/2 tbsp minced garlic
24 oz tomato juice
52 oz canned diced tomatoes
2 oz chili powder
2.5 oz ground cumin
2 tbsp salt
3/4 tbsp ground cayenne pepper
64 oz canned dark red kidney beans (drained and washed)
tomato paste
Start browning the ground chuck and sausage. When it's about half way browned, add the onions and garlic and continue to brown until the onions are clear.
Add the tomato juice, tomatoes, chili powder, cumin, salt, and cayenne pepper and mix well. Let simmer for one hour (covered).
Check the consistency of the chili after simmering for one hour and add tomato paste if you like a thicker consistency.
Add the kidney beans and let simmer for another 30 minutes.
Serve with your favorite chili garnishes such as cheese, sour cream, and/or crackers, and a cold beer...
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11/06/2007 04:00:08 PM · #2 |
| Looks good...sounds tasty. |
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11/06/2007 04:09:50 PM · #3 |
I'm thinking of entering a Mac N Cheese Contest.
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11/06/2007 04:24:01 PM · #4 |
Originally posted by pawdrix:
I'm thinking of entering a Mac N Cheese Contest.
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Do they have such a contest? I would love to enter that one! lol |
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11/06/2007 04:38:16 PM · #5 |
It's missing a couple habanaros! Sounds good thought, I may give it a try.
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11/06/2007 04:55:52 PM · #6 |
| Must be that time of year. I just made a big 'ol pot of chili yesterday. Warmed some up today when I got back in from taking some photos because it is VERY blustery and cold here today. Good thing I did 'cause your pic would have flung a craving on me! |
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11/06/2007 09:37:18 PM · #7 |
Originally posted by pawdrix:
I'm thinking of entering a Mac N Cheese Contest.
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Jeez... that looks good :) U wanna share the recipe? ;)
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11/06/2007 10:21:03 PM · #8 |
Originally posted by jmsetzler:
Jeez... that looks good :) U wanna share the recipe? ;) |
70mm
ISO 100
f8
4 sec exposure
...or did you mean the ingredients?
The trick imo to great mac n cheese is using mostly American cheese and only a little Cheddar. The Cheddar or too much of it tends to break during the cooking, leaving a greasy, grainy product. I occasionally add some Fontina to give it pop. |
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11/06/2007 10:39:06 PM · #9 |
Originally posted by pawdrix:
Originally posted by jmsetzler:
Jeez... that looks good :) U wanna share the recipe? ;) |
70mm
ISO 100
f8
4 sec exposure
...or did you mean the ingredients?
The trick imo to great mac n cheese is using mostly American cheese and only a little Cheddar. The Cheddar or too much of it tends to break during the cooking, leaving a greasy, grainy product. I occasionally add some Fontina to give it pop. |
I usually add parmesan or romano to mine for the pop...
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11/07/2007 10:23:33 AM · #10 |
Originally posted by pawdrix:
Originally posted by jmsetzler:
Jeez... that looks good :) U wanna share the recipe? ;) |
70mm
ISO 100
f8
4 sec exposure
...or did you mean the ingredients?
The trick imo to great mac n cheese is using mostly American cheese and only a little Cheddar. The Cheddar or too much of it tends to break during the cooking, leaving a greasy, grainy product. I occasionally add some Fontina to give it pop. |
When I make homeade mac and cheese, I use cottage cheese, cream cheese, american, and chedder. I also slice tomatoes and put a few on the top to back with it for looks. It turns out so good. |
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11/07/2007 11:00:55 AM · #11 |
Originally posted by pawdrix:
I'm thinking of entering a Mac N Cheese Contest.
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Looks delicious.
My mac & cheese is nicknamed "Cheese Brick"...for good reason too.
Some things I have yet to master... or even get a handle on really... |
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11/07/2007 01:10:41 PM · #12 |
Originally posted by jmsetzler:
1 lb ground chuck
1 lb spicy sausage
52 oz canned diced tomatoes
64 oz canned dark red kidney beans |
2 lbs meat vs 4 lb beans and over 3 lbs tomatoes? Not my cup of red... :-)
R.
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11/07/2007 01:36:59 PM · #13 |
Originally posted by pawdrix:
The trick imo to great mac n cheese is using mostly American cheese and only a little Cheddar. The Cheddar or too much of it tends to break during the cooking, leaving a greasy, grainy product. I occasionally add some Fontina to give it pop. |
Absolutely right. Sharp Cheddar Mac 'n Cheese tastes great but has horrible texture and mouth feel. I use American cheese, Fontina, and a little Asiago in mine. I love Mac 'n Cheese...
R.
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11/07/2007 04:48:57 PM · #14 |
I did not win the chili cook-off. I was surprised because there were 18 pots of chili at school today :) I enjoyed eating it though :)
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11/07/2007 05:53:18 PM · #15 |
| sorry to hear you didn't win. One of the bases I was stationed at had an annual chili cookoff and the fire department ALWAYS won. Personally I think their chili sucked but I'm guessing everyone assumes that firemen (firepersons?) must make great chili. There was one guy that basically had meat and tabasco sauce, not very good at all. |
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