Mmmm.... Chili
Apr. 30th, 2005 11:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dagibbsJust put the crockpot of Chili on to cook for today. Mmmm Chili. Should be food anytime 4 hours or more from now, in time for afternoon snack and/or dinner while we're gaming.
3 normal sized cooking onions, chopped, fried in generous splash of olive oil until translucent
4 cloves of garlic, added to frying onions about 1/2 way through
2 cans diced tomatoes
1 can tomato paste
1 can each red kidney, white kidney, romano, beans
approximately two tomato paste cans of water
some chopped carrots
some frozen corn
2 heaping tablespoons chili powder
heaping 1/2 tbsp crushed chilis
heaping 1/2 tsp black pepper
heaping 1/4 tsp nutmeg
heaping 1/4 tsp allspice
1 tbsp garlic powder (cause my garlic cloves were a bit old, with fresher garlic, I'd have used less powder)
1 heaping tbsp cummin
1 bay leaf
a generous slosh of olive oil.
Cook for several hours.
Apparently I don't like carefully measured tsp/tbsp, but prefer to kind heap them for approximation. I'll taste it in a couple hours, see if it needs anything.
I find that for a vegetarian chili, being moderately generous with the olive oil will give the flavour a richness that is often lacking in veggie chilis. Meat chilis don't normally need it, because the meat generally brings enough fat to give that richness itself. And, I'm not overly worried about making it high-fat, it's still going to be lower fat than a meat chili, or many other meals for that matter, and has lots of good fibre and other healthy stuff, too.
Next time, I think I'll try a more "Italian" type chili, using oregano, basil, and stuff like that to complement the chili rather than the cumin/nutmeg/allspice slightly more "curryish" style. Unless, of course, I'm feeding someone who can't eat basil. (Which is what inspired this style of chili in the first place.)
3 normal sized cooking onions, chopped, fried in generous splash of olive oil until translucent
4 cloves of garlic, added to frying onions about 1/2 way through
2 cans diced tomatoes
1 can tomato paste
1 can each red kidney, white kidney, romano, beans
approximately two tomato paste cans of water
some chopped carrots
some frozen corn
2 heaping tablespoons chili powder
heaping 1/2 tbsp crushed chilis
heaping 1/2 tsp black pepper
heaping 1/4 tsp nutmeg
heaping 1/4 tsp allspice
1 tbsp garlic powder (cause my garlic cloves were a bit old, with fresher garlic, I'd have used less powder)
1 heaping tbsp cummin
1 bay leaf
a generous slosh of olive oil.
Cook for several hours.
Apparently I don't like carefully measured tsp/tbsp, but prefer to kind heap them for approximation. I'll taste it in a couple hours, see if it needs anything.
I find that for a vegetarian chili, being moderately generous with the olive oil will give the flavour a richness that is often lacking in veggie chilis. Meat chilis don't normally need it, because the meat generally brings enough fat to give that richness itself. And, I'm not overly worried about making it high-fat, it's still going to be lower fat than a meat chili, or many other meals for that matter, and has lots of good fibre and other healthy stuff, too.
Next time, I think I'll try a more "Italian" type chili, using oregano, basil, and stuff like that to complement the chili rather than the cumin/nutmeg/allspice slightly more "curryish" style. Unless, of course, I'm feeding someone who can't eat basil. (Which is what inspired this style of chili in the first place.)
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no subject
Date: 2005-04-30 09:03 pm (UTC)david, you rock.
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Date: 2005-04-30 09:13 pm (UTC)