Great White North Garlic Chili
Here is the first recipe I have made up on my own...
GREAT WHITE NORTH GARLIC CHILI
Ingredients
- 1-2 lbs hamburger
- 4 cloves garlic
- 1 tsp group black pepper
- pinch red pepper flakes
- 1 tsp ground red pepper
- 1 tsp ground cumin
- 1 Tbsp chili powder
- 2 cans diced tomatoes with peppers and stuff (prefer hot!)
- 2 cans chili hot beans
- 1 can northern white beans (this is what makes the title!)
Instructions
- Cook the hamburger and chop up the garlic and add it to the hamburger whenever.
- In a crock-pot put in the cans of tomatoes and beans. You can drain the tomatoes or not, but don't drain the beans, just dump them in. Save the chili hot beans cans for later.
- When almost all the hamburger is browned, add the spices and cook for a while til the kitchen smells good.
- Put the cooked hamburger and spices into the crock-pot, grease and all. Recipes that tell you to drain the grease are foolish (not based on fact).
- If it's not soupy enough, rinse the chili hot bean cans with a bit of water and dump it in for more juice.
Thanks to Tara for accidentally buying white northern beans instead of garbanzo beans. Without your purchase this chili would have been less beanie, less tasty, and less white.
Chunky Corn Chowder
I am in the midst of making my first recipe...
Chunky Corn Chowder Recipe
- 1/2 pound bacon, diced
- 4 Tbsp butter
- 2 large yellow onions, diced
- 1 red pepper, seeded and diced
- 2 tsp thyme, ground
- 1 tsp cumin, ground
- 1/4 tsp turmeric, optional for color
- 2 pounds white potatoes, washed, skins on and cubed
- 6 cups chicken stock, homemade, chicken base with water, or 4-6 bouillon cubes with water to taste
- 6 Tbsp cornstarch
- 6 Tbsp cold water
- 2 cups heavy cream or half and half
- 4 cups corn kernels, fresh, frozen or canned and drained
- 1/2 tsp fresh black pepper, ground
Directions:
- In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
- Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
- Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
- In small glass, dissolve cornstarch in cold water.
- Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
- On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
- Add corn and black pepper, stir and remove from heat.
First off, I cut up four pounds of potatoes instead of the 2 that it tells me to. All that means is we have breakfast potatoes for tomorrow. Right now the potatoes are getting simmered until they're almost cooked through. Although it says to cook on Low, I don't think that's right, cause the chicken stock was barely going.
I'm also not sure when i'm supposed to re-add the bacon in. I'm going to just do it when I add the corn. The fact that this recipe has bacon in it is just a coincidence. I saw "chunky" before I saw that it had bacon in it.
I think that Tara and I are going to just freeze this and then have it for lunches. I should probably be monitoring it more closely. I forgot to let the milk simmer for 15 min before adding the corn. But I ended up adding more corn than specified (it is corn chowder after all) so maybe that'll make up for it. Although, the corn might get mushy.
Whatever. I'll eat it.
And.... Done
