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Forums
The Water Cooler
General Discussion
So I can't eat Tomato, but BADLY want some chili..
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<blockquote data-quote="ExSniper" data-source="post: 1340377" data-attributes="member: 1387"><p>***Pork Chili Verde***</p><p></p><p>3 3/4 pounds lean diced pork </p><p>3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce </p><p>1/3 bunch fresh cilantro, leaves chopped </p><p>1/3 large onion, chopped </p><p>1/3 bunch green onions, chopped </p><p>1 fresh jalapeno, seeded and chopped </p><p>1 1/2 ounces canned green diced chiles </p><p>Garlic powder, to taste </p><p>Freshly ground black pepper </p><p></p><p>Simmer diced pork in large pot of water until tender. Drain pork and return to pot. </p><p>Add remaining ingredients and simmer until heated thoroughly.</p><p></p><p>***Tommy's Tomato-less Chili***</p><p></p><p>1 pound ground beef </p><p>1 1/2 cups all-purpose flour, divided </p><p>1 1/3 cups beef broth </p><p>1 quart water </p><p>3 tablespoons chili powder </p><p>2 tablespoons finely grated carrot </p><p>1 tablespoon white vinegar </p><p>2 teaspoons dried minced onion </p><p>2 teaspoons salt </p><p>1 teaspoon granulated sugar </p><p>1 teaspoon paprika </p><p>1/4 teaspoon garlic powder </p><p></p><p>DIRECTIONS</p><p>Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet. </p><p>Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat. </p><p>Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.</p></blockquote><p></p>
[QUOTE="ExSniper, post: 1340377, member: 1387"] ***Pork Chili Verde*** 3 3/4 pounds lean diced pork 3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce 1/3 bunch fresh cilantro, leaves chopped 1/3 large onion, chopped 1/3 bunch green onions, chopped 1 fresh jalapeno, seeded and chopped 1 1/2 ounces canned green diced chiles Garlic powder, to taste Freshly ground black pepper Simmer diced pork in large pot of water until tender. Drain pork and return to pot. Add remaining ingredients and simmer until heated thoroughly. ***Tommy's Tomato-less Chili*** 1 pound ground beef 1 1/2 cups all-purpose flour, divided 1 1/3 cups beef broth 1 quart water 3 tablespoons chili powder 2 tablespoons finely grated carrot 1 tablespoon white vinegar 2 teaspoons dried minced onion 2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon paprika 1/4 teaspoon garlic powder DIRECTIONS Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet. Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat. Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits. [/QUOTE]
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So I can't eat Tomato, but BADLY want some chili..
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