BigBrownsFan Posted February 1, 2009 Report Share Posted February 1, 2009 Ballpeen: If you wouldnt mind, I would not mind seeing your recipe for the chili you mentioned with the italian sausage in it. That is if it is ok by you....... Link to comment Share on other sites More sharing options...
ballpeen Posted February 1, 2009 Report Share Posted February 1, 2009 Sure man. 3lb ground beef 1lb part italian or hot sausage(whatever you feel like....I went Italian this go) 3 can diced tomatos...4 doesn't hurt anything 1 small can of tomatos and chilis to add some zing...Rotel or any other brand 2 large onions chopped 2 cans kidney beans if I feel like beans That is the best I can tell you as far as measured ingredients. The rest sort of depends on feel and taste.... Chili powder....say 5-6 tablespoons to start Half that amount of cumin....gives chili flavor without heat Salt..whatever tastes good to you Maybe 15 grinds of black pepper garlic powder....not salt...not a lot...a few dashes from the shaker. I guess that is it... Oh....my secret ingredient...vinegar...plain white vinegar...I have no idea how much it is, but it is added a little at a time...just keep taste testing...too much will screw it up...too little and it doesn't give it that ohhh and ahhh factor. maybe 4-5 tablespoons worth....just don't know Brown the meat, drain the grease...add all the other stuff and enough water to cover the meat and bring to boil...then simmer a few hours. I always make mine the day before, let cool, the refirgerate. It allows you to pikc off that last layer of grease that cooks out of the meat. The sausage releases a lot of grease....if you don't skim, it can be a little fatty IMO(if you knew me, you would know I am not against grease...lived in the south most of my life) Oh....if you add beans, I do it near the end of the simmer process as I don't like to get them all broken up due to stirring once in a while....but it doesn't really matter. Also...the vinegar...it is best to add it later in the simmer process...don't know why, but it seems to give you a better read. Just play with the chili powder level to get what you want...my measurements were a start. You can also use one of those chili packs...McCormack or whatever as a starting point on the chili powder Link to comment Share on other sites More sharing options...
BigBrownsFan Posted February 3, 2009 Author Report Share Posted February 3, 2009 THanks bro! Link to comment Share on other sites More sharing options...
Guest Super Fly Posted February 3, 2009 Report Share Posted February 3, 2009 made me hungry reading it. Link to comment Share on other sites More sharing options...
sperk Posted February 3, 2009 Report Share Posted February 3, 2009 Sure man. 3lb ground beef 1lb part italian or hot sausage(whatever you feel like....I went Italian this go) 3 can diced tomatos...4 doesn't hurt anything 1 small can of tomatos and chilis to add some zing...Rotel or any other brand 2 large onions chopped 2 cans kidney beans if I feel like beans That is the best I can tell you as far as measured ingredients. The rest sort of depends on feel and taste.... Chili powder....say 5-6 tablespoons to start Half that amount of cumin....gives chili flavor without heat Salt..whatever tastes good to you Maybe 15 grinds of black pepper garlic powder....not salt...not a lot...a few dashes from the shaker. I guess that is it... Oh....my secret ingredient...vinegar...plain white vinegar...I have no idea how much it is, but it is added a little at a time...just keep taste testing...too much will screw it up...too little and it doesn't give it that ohhh and ahhh factor. maybe 4-5 tablespoons worth....just don't know Brown the meat, drain the grease...add all the other stuff and enough water to cover the meat and bring to boil...then simmer a few hours. I always make mine the day before, let cool, the refirgerate. It allows you to pikc off that last layer of grease that cooks out of the meat. The sausage releases a lot of grease....if you don't skim, it can be a little fatty IMO(if you knew me, you would know I am not against grease...lived in the south most of my life) Oh....if you add beans, I do it near the end of the simmer process as I don't like to get them all broken up due to stirring once in a while....but it doesn't really matter. Also...the vinegar...it is best to add it later in the simmer process...don't know why, but it seems to give you a better read. Just play with the chili powder level to get what you want...my measurements were a start. You can also use one of those chili packs...McCormack or whatever as a starting point on the chili powder Try using Andouille sausage, not sure about that spelling but it has alot of flavor and a really good kick Link to comment Share on other sites More sharing options...
ballpeen Posted February 3, 2009 Report Share Posted February 3, 2009 I do sometimes...and the spelling is fine Link to comment Share on other sites More sharing options...
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