Saturday, November 4, 2017

Really Good Chili

For today's Annual United Methodist Church Charge Conference and Pot Luck Dinner, I made a new chili recipe that came out really well!

About little bit about the conference: it is always a nice event when we get together with the other local United Methodist Churches and give an accountability report of what has and will transpire for the year.  Out little Saint Andrew United Methodist Church, and sister churches in the area are doing great things to show people the love of Christ.

The Chili I made from scratch, and not really following a recipe, so therefore I have to jot down how I did it so it can be done again.  It's like any good scientist would do in documenting an experiment with procedural notes, so as it can be repeated by someone else.

Really Really Good Three Day Chili

Hardware
I used a 5 quart Lodge Cast Iron Dutch Oven, and a 10 inch cast iron skillet.

Software
Dry Red Kidney Beans, 1 pound.
10 cups of water
1 large white onion, peeled and cut in half
2 chopped cloves of garlic
5 Bay Leaves
1/2 teaspoon Chile Pepper
1/2 teaspoon Cumin
2 teaspoons of Salt
1 pound cubed steak, finely chopped when partially frozen
2, 10 ounce cans of Original Ro-Tel Tomatoes with green chilies
Additional Salt and Pepper to taste.

Method
Thursday night, I cooked the Kidney Beans exactly according to Pati Jinich's recipe Beans: Frijoles de Olla or Beans from the Pot, then I put them in the fridge until the next evening after the dutch oven cooled a bit.

Friday night, the next day, I put the pot back on the stove on medium heat.

At the same time in a skillet I browned the chopped beef and added 1/2 of the onion and the garlic all chopped fine.  The beef was so lean, that I had to add 2 tablespoons of vegetable oil.  When it was all nice and brown and the onions translucent, I deglazed the skillet with a little (1/2 cup) water and added it all to the bean pot.

Next into the bean pot I added the spices and Ro-Tel.  Then I let it simmer about 4 hours. It was time for bed again, so I let it cool and put it back in the fridge until the next day. This rest time for the chili lets all the flavors marry and deepen in flavor.

Saturday morning simmered it for 4 more hours prior to serving. I removed all the Bay Leaves, so the consumers of my chili wouldn't die with a Bay Leaf in their throat. The crowd seemed to enjoy it and I would absolutely make it again.

The total cost of the dish was about $13 and served about 15 people.
Beef - $6.00
Beans - $2.00
Ro-Tel - $2.00
Spices and Vegetables $3.00

I hope this recipe works out for you!  

- gus

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