vetteboy
NAXJA Forum User
- Location
- morganville, nj
Re: THe NAC Lots-O-Post Thread
Beans.
Why did you have to go and ruin it with beans.
All bets are off now...I have no idea what any of the proportions, spices, etc will do with a can of beans in the mix.
And yes, brown the beef and whatever before it goes in. Any fat tends to congeal on the surface when you're slow cooking.
The fridge also scares me, I've never done that. I'd rather leave it on low for 12 hours.
edit: I also use *much* more ground pepper, cumin, and Montreal. Mess with those til you find the right 'pop' mixture.
Here's what is in my 1st round of chili:
1.5lbs 93% lean ground beef
1/2 lb smoked sausage sliced thin
1/2 lb steak coarsely diced (would that be chopped?)
1 chopped onion (~1 cup)
1 chopped red pepper
2 garlic cloves (pressed, because I can)
3 chili peppers minced (~4 oz)
3 Tbsp Jalapeno peppers (minced) (turned out to be one whole pepper, but I have another in case I feel it needs more)
1 can (8oz) tomato sauce
1 can (14.5 oz) unsalted diced tomatoes
1 can (14.5 oz) baked beans (Campbell's Pork & Beans)
1 tsp salt
~1/2 tsp cumin (a little shy of 1/2 for now. Will add more as I see fit during cooking.)
1 tsp Montreal Steak Seasoning
~2.5 Tbsp Chili powder (leaning on the heavier side of 2.5)
1/3 tsp ground black pepper
half of a Left Hand Fade to Black
Note: Start ground beef browning before doing anything else. It saves time. Kinda like preheating the oven before you make the cake.
It's covered with saran wrap and in the fridge overnight. Going to cook on low all day.
Beans.
Why did you have to go and ruin it with beans.
All bets are off now...I have no idea what any of the proportions, spices, etc will do with a can of beans in the mix.
And yes, brown the beef and whatever before it goes in. Any fat tends to congeal on the surface when you're slow cooking.
The fridge also scares me, I've never done that. I'd rather leave it on low for 12 hours.
edit: I also use *much* more ground pepper, cumin, and Montreal. Mess with those til you find the right 'pop' mixture.
Last edited: