I’m a fan of one pot meals, from stews to soups to chilli, I’ve made them all. I tend to overdo them at times, size wise anyways. I always set out to make a normal sized chilli, but then I end up with enough to feed an army. While this isn’t always (if ever) a bad thing, as long as you have room in your fridge or friends to feed it. The nice thing about chilli is that they are pretty much fool proof. You can add or remove whatever you want.
Here’s the recipe for the most recent chilli I made. This recipe will turn out a vat of it, so if you’re looking for not-so-much chilli, definitely cut down the recipe.
Mandy’s Three Meat Chilli
3 hot Italian sausages (casings removed)
1 lb of ground pork
1 kg of cubed beef
2 yellow onions diced
5 celery stalks
2 green peppers
1 light green Hungarian pepper
4 jalapenos (Seeds removed but reserved in a small bowl)
12 large mushrooms
4 cans of tomatoes
1 can of tomato paste
2 cans of kidney beans (or the same amount in dried beans that have been soaked and cooked)
1½ tbsp ground coriander
1½ tbsp cumin + 1 tsp
1 tbsp dried cilantro flakes
2 tbsp oregano + 1 tsp
2 tsp pure chipotle powder
4 tbsp brown sugar
½ tbsp. salt + 1 tsp
1 tbsp chili powder
3 tbsp cocoa + 1 tbsp
1 – Start by browning the meat, I used three different pans and did them in small batches to make sure get some nice searing on the meats. (I broke the sausage meat into “balls” so you could differentiate between the meats. I wasn’t sure if it would hold up during the simmering, but it did quite well.)
2 – While the meat is browning, dice all the vegetables into smallish pieces. (I sauteed the mushrooms, but I assume you don’t have to do this.)
3 – Seed and mince the jalapenos. I use gloves for this, to prevent burning. Reserve the seeds in a small bowl.
4 – Sautee the vegetables in the bottom of your chilli pot in a few tablespoons of olive oil and cook until the vegetables are soft.
5 – Add the first round of seasonings and cook for a few minutes. (You’ll notice the ingredient list for the seasoning is split into two for a few of the ingredients, I like to add more seasoning after the chilli has been on for awhile. The “+ whatever measurement” is what I added after the chilli had been on for a few hours.)
6 – Add the meat to the mixture.
6 – Add all other ingredients except for extra spices (kidney beans, tomatoes and paste) and allow to simmer uncovered for a few hours. Stir frequently.
7 – Add the second round of seasonings, including some of the reserved jalapeno seeds. (I figure I used about a half teaspoon of them.)
8 – Simmer for another hour or so, until desired consistency is reached.
9 – Spoon into bowl and top with some cheese of some sort and enjoy.
This chilli turned out excellent, the beef cubes were fall apart tender, resulting in mostly just shredded beef floating amongst the myriad of other ingredients. Between the cocoa and the chipotle powder, there was an amazing depth of flavour. I did add a little heat to it, by adding some of the reserved seeds to the mix, but I think it turned out just right. This chilli froze extremely well and tasted just as good, if not better, reheated.
I’ll definitely be making this recipe (or some variation of it) again.
Chef-In-Training Mandy 😀
This is my second attempt at making bread, and surprisingly, they’ve both turned out quite well. Now, I have an issue with bread… I am a breadophile. If there’s bread in the house, it’s not safe from my snacking. I have found a way around this, and that’s keeping it in the freezer. Only cause then I have to think of bread in advance and it can’t be a last minute snack idea. I’m not one for buying bread from the store, but I really enjoy making it. My first attempt at bread was a simple white bread, I halved the recipe and gave one of the small-ish loaves to my best friend. *(Along with a jar of the Guinness jelly.)
I did well on the white bread, and I had a ton of extra Thai chillies and cheese, so I opted to make this recipe.
Thai Chilli and Old Cheddar Bread
- 2-2/3 cups all-purpose flour
- 1 cup shredded Cheddar cheese
- 10 minced (and seeded) thai green chilies
- 2 tbsp and 1 tbsp white sugar
- 1/2 teaspoon salt
- 2/3 cup warm water (not too hot, or you’ll kill the yeasties)
- 2 tsps yeast
- 1 tablespoon and 1 teaspoon vegetable oil
1 – In a very large bowl, combine flour, cheese, jalapenos, 2 tbsp sugar and the salt; mix well.
2 – In a separate bowl (I used a measuring cup), combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
3 – Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. (I had to add more water to bring it all together, but it didn’t affect the bread at all.)
4 – Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
5 – Place in a large greased bowl and invert dough so top is greased; cover with a dry towel.
6 – Let stand in a warm place (90 – 100F) until doubled in size, about 1 hour. Punch down dough. (I gave it a few more kneads here.)
7 – Form dough into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into a loaf. Place in a greased 8 1/2 x 4 1/2 inch loaf pan. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. (I waited 45 minutes)
8 – I sliced the top of the bread (not sure if it’s needed or not) and I added an egg wash (1 egg beat with a little water) to the top of the bread and sprinkled more grated cheese on top. (The egg wash isn’t in the photo, I decided to add it afterwards. I brushed off all the cheese, egg washed it and reapplied the cheese.)
9 – Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes.
10 – Let cool about 1 hour before slicing.
It turned out pretty good. It’s a tolerable heat, so if you’re looking for a severe burn or something of the sort, I’d up the chillies considerably. I’d also consider adding more cheese to the dough itself, as most of the cheddar seemed to disappear with the kneading. I will definitely be making this bread again. 😀