Sidenote before I get to the recipes: I've decided not to go through my collection book-by-book. Instead, I'll decide what I'm in the mood to eat and then look through my cookbooks to pick out a recipe to try.
Also, please keep in mind that I am not a cook or chef by profession. There are a million things, if not more, about cooking that I do not know yet. I am doing this project for my own learning experience and enjoyment.
On Sunday I decided that my first recipe to try out would be a chili recipe to go along with the incredibly chilly weather we're having in Colorado. I found a very simple recipe out of a cookbook that is specifically crock pot cooking. I love the convenience of a crock pot. Put all the ingredients into the pot in the morning, come home in the evening and dinner's ready. Doesn't get much easier than that. However, I don't use the crock pot often because I enjoy spending more time with the food that I'm cooking. I feel more accomplished when I don't use the crock pot. But I feel like chili should simmer in a crock pot for a long time, so that's what I did.
Here's the first one:
Chili 1
1 lb. extra-lean ground beef
2 cloves garlic, chopped fine
2 T chili powder
1 t ground cumin
28 oz. can crushed tomatoes
15 oz. can red kidney beans, rinsed and drained
1 onion, chopped
4 oz. can diced chilies, drained
2 T tomato paste
In a large non-stick skillet, brown beef and garlic over medium heat. Stir to break up meat. Add chili powder and cumin. Stir to combine.
Mix together tomatoes, beans, onion, chilies and tomato paste in slow cooker. Add beef mixture and mix thoroughly.
Cook on high 4-5 hours, or until flavors are well blended.
Classic Beef Chili from Fix-It and Forget-It Lightly. Serves: 6 (Ideal slow-cooker size: 4 quart)
This recipe wasn't bad, but after a few bites, I realized I absolutely DO NOT LIKE GREEN CHILIES! They seemed to give the chili a sweetness that I don't like for ground beef to have. Needless to say, it was not the flavor I was looking for, and I will not be making it again. Luckily, I cut the recipe in half, so I didn't have to eat 6 servings of it!
The next recipe I tried was similar to the first one with just some minor changes in measurements and a change from crushed tomotoes to tomato juice, but I stuck with what I had.
Chili 2
1/2 lb. extra-lean ground beef
3/4 C kidney beans, rinsed and drained
2 T onion, chopped
1 t chili powder
1/4 t ground cumin
1/4 t minced garlic
2-3 drops of hot sauce
1 1/2 C crushed tomatoes
I cooked this one the same way as Chili 1, but I threw some of the chopped onion into the pan with the garlic and ground beef.
Adapted from Chili Con Carne from www.TasteOfHome.com. Serves 2-3
Chili 2 had more of the flavor I was looking for, and it is a very good recipe but I like my chili to be a bit more liquid-y. Therefore, I will continue to experiment with chili recipes until I find one that I consider to be the perfect chili recipe.
Feel free to post your own chili recipes. I'll be glad to try them...as long as they don't contain green chilies!
