These questions are totally unrelated, but I figured, why clog the forum when these questions shouldn't take much to answer. I think I know the answer to both, but need to be sure.
I have some Crusty Country Bread dough in the fridge....very cold part of fridge left from Monday. Is it safe, or do I make another batch?
Here is Sonja's recipe for her Chili. I don't have the chili kit she mentions, but what you use is the chili seasoning from the kit. Since the seasonings for chili are basically the seasonings she lists after the kit, couldn't I just double up the spices and use half to season the meat and half to season the chili after the tomatoes are added? Or would you just leave that part off?
* Exported from MasterCook *
Held’s Mohunken 6 Pack of Beer Chili
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat
1 1/2 pounds beef roast -- shoulder or other cut in large cubes
1/2 pound pork sausage -- with sage or veal
1/2 pound Italian sausage
1 beer -- dark, Guiness, or stout
Seasonings
1 Carroll Shelby’s Chili Kits
1 tablespoon Oregano
1 tablespoon Paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon brown sugar
1/2 tablespoon balsamic vinegar
2 tablespoons chili powder
Salt and pepper to taste
Vegetables
1 large Vidalia onions -- diced
3 cloves garlic -- minced
1/2 red bell pepper -- diced
1/2 green bell pepper -- diced
28 fluid ounces crushed tomatoes -- 2- 28 ounce cans
42 ounces diced tomatoes -- 3-28 ounce cans
4 fluid ounces tomato sauce
2 ounces chipotle chile canned in adobo -- diced
2 ounces green chiles -- diced
1/2 jalapeno pepper -- smoked, seeded and diced
23 1/4 ounces kidney beans, canned -- dark 3- 15 1/2 ounce cans
15 1/2 fluid ounces chili beans in zesty sauce -- 2- 15 1/2 ounce cans
Extras: Masa to thicken
White Sugar for sweetening
Vinegar for acidity
Salt and pepper to taste
Drink a beer and read the directions.
In a large skillet brown the beef with ½ package of chili seasoning. Drain the fat, but don't go overboard cause there's lots of flavor in there.
In a large tall stock pot add the browned beef and two dark beers, remaining ½ package of the chili seasoning, Oregano, Cumin, Coriander, Paprika and bring to a boil. Reduce heat-Simmer for an hour. Remember to constantly stir the chili.
Either, smoke jalapeno pepper over burner or roast in the oven at 400 for 30 minutes. Place in paper bag and remove skin
Have a beer to reward yourself for all that hard work.
While beef is simmering brown the rest of the meat in the skillet; and after the one hour of the beef simmering, add the rest of the meat to the beef mixture.
Use the same skillet and caramelize the onions (a little salt needs to be added here-a few finger flings). During the last couple of minutes, add the garlic and saute.
Add onion and garlic to the chili along with chipotles, jalapeno, green chilies, all the bell peppers, tomatoes, tomato sauce, chili power, brown sugar, and 1 more pack of chili seasoning. (Everything but the beans)
Bring Chili up to a simmer and simmer 1 hour
Good time for another beer after all the hard work
Add Beans
Simmer at least 3 hours.
You deserved another beer here
Taste chili and add white sugar, vinegar, salt and pepper to taste.
To thicken chili, whisk together equal parts of Masa and cold water ( 1/3 cup each). Bring to a boil and stir until it thickens. Use to thicken chili to taste (We didn't use the Masa this time-it was thick enough for us)
Open another beer and enjoy the fruits of your labor.
I have some Crusty Country Bread dough in the fridge....very cold part of fridge left from Monday. Is it safe, or do I make another batch?
Here is Sonja's recipe for her Chili. I don't have the chili kit she mentions, but what you use is the chili seasoning from the kit. Since the seasonings for chili are basically the seasonings she lists after the kit, couldn't I just double up the spices and use half to season the meat and half to season the chili after the tomatoes are added? Or would you just leave that part off?
* Exported from MasterCook *
Held’s Mohunken 6 Pack of Beer Chili
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat
1 1/2 pounds beef roast -- shoulder or other cut in large cubes
1/2 pound pork sausage -- with sage or veal
1/2 pound Italian sausage
1 beer -- dark, Guiness, or stout
Seasonings
1 Carroll Shelby’s Chili Kits
1 tablespoon Oregano
1 tablespoon Paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon brown sugar
1/2 tablespoon balsamic vinegar
2 tablespoons chili powder
Salt and pepper to taste
Vegetables
1 large Vidalia onions -- diced
3 cloves garlic -- minced
1/2 red bell pepper -- diced
1/2 green bell pepper -- diced
28 fluid ounces crushed tomatoes -- 2- 28 ounce cans
42 ounces diced tomatoes -- 3-28 ounce cans
4 fluid ounces tomato sauce
2 ounces chipotle chile canned in adobo -- diced
2 ounces green chiles -- diced
1/2 jalapeno pepper -- smoked, seeded and diced
23 1/4 ounces kidney beans, canned -- dark 3- 15 1/2 ounce cans
15 1/2 fluid ounces chili beans in zesty sauce -- 2- 15 1/2 ounce cans
Extras: Masa to thicken
White Sugar for sweetening
Vinegar for acidity
Salt and pepper to taste
Drink a beer and read the directions.
In a large skillet brown the beef with ½ package of chili seasoning. Drain the fat, but don't go overboard cause there's lots of flavor in there.
In a large tall stock pot add the browned beef and two dark beers, remaining ½ package of the chili seasoning, Oregano, Cumin, Coriander, Paprika and bring to a boil. Reduce heat-Simmer for an hour. Remember to constantly stir the chili.
Either, smoke jalapeno pepper over burner or roast in the oven at 400 for 30 minutes. Place in paper bag and remove skin
Have a beer to reward yourself for all that hard work.
While beef is simmering brown the rest of the meat in the skillet; and after the one hour of the beef simmering, add the rest of the meat to the beef mixture.
Use the same skillet and caramelize the onions (a little salt needs to be added here-a few finger flings). During the last couple of minutes, add the garlic and saute.
Add onion and garlic to the chili along with chipotles, jalapeno, green chilies, all the bell peppers, tomatoes, tomato sauce, chili power, brown sugar, and 1 more pack of chili seasoning. (Everything but the beans)
Bring Chili up to a simmer and simmer 1 hour
Good time for another beer after all the hard work
Add Beans
Simmer at least 3 hours.
You deserved another beer here
Taste chili and add white sugar, vinegar, salt and pepper to taste.
To thicken chili, whisk together equal parts of Masa and cold water ( 1/3 cup each). Bring to a boil and stir until it thickens. Use to thicken chili to taste (We didn't use the Masa this time-it was thick enough for us)
Open another beer and enjoy the fruits of your labor.
Daphne
Keep your mind wide open.
Keep your mind wide open.