Matt, next time substitute the cinnamon for ground clove. Put it in about 1/2 hour before serving, and go easy with it-to taste. It adds a really nice coupling of the flavors.
Did you stove cook or slow cook it?
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Matt, next time substitute the cinnamon for ground clove. Put it in about 1/2 hour before serving, and go easy with it-to taste. It adds a really nice coupling of the flavors.
Did you stove cook or slow cook it?
- May 23, 2015
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I stove cook it in the ceramic pot to brown the meat and sauté the onions, bell pepper and garlic. Then I add (minimal) liquids, diced tomato, tomato paste and the spice mix. Give it a good mix and then put it in the slow cooker for 3-4 hours. I add the beans to it in the last 10mins or so or else they’ll turn to mush.
I’ll experiment with the cloves next time. The mix I use has 1/4 tsp cinnamon in it so I’ll try half that with ground cloves.
I prep mine pretty much the same, except I slow cook for 6 hours. I use dark red kidney beans in mine instead of black beans. They don’t turn mushy like other beans.
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I had black beans in the pantry and didn't want to go to the store for kidney beans. Pinto beans work really well too as they have a different flavor (more nutty/earthy).
Here's the spice mix I like to use (enough for 3 lbs of meat) -
- 3 tablespoons chili powder
- 1 tablespoon ground roasted cumin (or regular ground cumin)
- 1 teaspoon smoked paprika (don't use hot paprika...too spicy)
- 1 teaspoon unsweetened cocoa powder (good old Hersey's cocoa powder)
- 1/2 teaspoon garlic powder (I'll leave this out if I use fresh garlic)
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
Like I said, I'll try substituting the cloves for the cinnamon but I may do it on a smaller batch of chili in case the troops complain. I usually mix these spices up in batches and then use my vacuum sealer to make sealed spice packets. It's a nice way to prep the chili seasoning for a quick meal instead of mixing it up every time.
And, in case you're wondering, the salt and pepper are intentionally left out. I use salt and pepper while browning the meat and sautéing the veggies so there's no need to add it to the spice mix as well. I'll go a little light on the salt and then let the individual season to taste.
Katodude
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Steak night tonight. Straight out of the sous vide. Pan seared. And then cut up. Forgot to heat the pan super hot before so they cooked a little longer than I like. But they were still amazing.
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Actually look perfect. I sous vide tri tip last weekend however I forgot to take pics of the final plate
I may experiment some more on Sunday
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I was just going to ask if he has a cat
Matt’s just jealous cause he has to sleep with one eye open with that psycho.....er...um... “cat” of his!!!
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That’s one eye open AND my 7” White Deer Exclusive Damascus Steel Bowie Knife With Rose Wood & Burl Olive Wood under my pillow ...
That’s one eye open AND my 7” White Deer Exclusive Damascus Steel Bowie Knife With Rose Wood & Burl Olive Wood under my pillow ...
I’d still put my money on the cat! There’s something not quite right with that cat.
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That would be yes. we have 2 cats and one is just a kitten still however he looks like a mountain lion...I was just going to ask if he has a cat
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Funky buddha white sangria ale. The girls like it
Definitely a giiirly wine cooler .... might as well break out the Zima while you’re at it ?
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