The Quack Shack
- Thread starter Trimurtisan
- Start date
Good morning / evening folks 
My chili is a bit more complicated
My chili is a bit more complicated
https://www.delish.com/cooking/recipe-ideas/a25427692/sweet-potato-chili-recipe/
This isn't a traditional chili recipe because I'm not a fan of chili. I like this one, though.
Are you going to tell us what this new addition is?Morning all! I am about to leave on a road trip to pick up my newest addition
Okay can we know?Good morning / evening folks
My chili is a bit more complicated
That is one adorable puppy
Good morning folks
Here goes Patti,
A table spoon or two of olive oil
1 large yellow onion finely diced
half the quantity of onion, celery finely diced
2 Jalapeno peppers, finely diced with seeds
2 adobo peppers with sauce finely diced
3 cloves of garlic
3 TBS Chili powder
3 TBS Cumin
1 TBS Mexican Oregano
2 tsp Chipotle Chili Powder
1 Lbs ground beef (I like it better with a mix of beef/port/bison)
2 TBS tomato paste
8 oz tomato sauce
16 oz diced tomatoes
16 oz black beans
16 oz red kidney or pinto beans
Beef stock as needed
Put the first five ingredients in a cold pan. Turn on the fire to a medium heat. Sprinkle a pinch of kosher salt across all the veg and stir well. Sauté until the onions are translucent, add the garlic and stir until fragrant 1-3 minutes. Add the spices, stir and push the veg to the side of the pan. Add the meat in the center and break it up as it's browning. Once broken up, mix in the veg. Once the meat is completely browned, add in the paste and stir for 2-5 minutes. Add in the remaining ingredients. If it's too thick, thin it a bit more than you like with beef stock. Turn to simmer and let simmer for two hours. I make my sweet cornbread while it's simmering.
Serve with diced onion and Mexican cheese blend or Cheddar on top.
Here goes Patti,
A table spoon or two of olive oil
1 large yellow onion finely diced
half the quantity of onion, celery finely diced
2 Jalapeno peppers, finely diced with seeds
2 adobo peppers with sauce finely diced
3 cloves of garlic
3 TBS Chili powder
3 TBS Cumin
1 TBS Mexican Oregano
2 tsp Chipotle Chili Powder
1 Lbs ground beef (I like it better with a mix of beef/port/bison)
2 TBS tomato paste
8 oz tomato sauce
16 oz diced tomatoes
16 oz black beans
16 oz red kidney or pinto beans
Beef stock as needed
Put the first five ingredients in a cold pan. Turn on the fire to a medium heat. Sprinkle a pinch of kosher salt across all the veg and stir well. Sauté until the onions are translucent, add the garlic and stir until fragrant 1-3 minutes. Add the spices, stir and push the veg to the side of the pan. Add the meat in the center and break it up as it's browning. Once broken up, mix in the veg. Once the meat is completely browned, add in the paste and stir for 2-5 minutes. Add in the remaining ingredients. If it's too thick, thin it a bit more than you like with beef stock. Turn to simmer and let simmer for two hours. I make my sweet cornbread while it's simmering.
Serve with diced onion and Mexican cheese blend or Cheddar on top.
That's a good recipe!!
That sounds good enough to eat Bob
Good morning / evening folks
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