Saturday, September 2, 2017

The chili of my childhood...


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It wasn't until after I was grown that I realized not everyone ate pickles with their chili.  It was a staple at our house, and looking back, it was probably mother using what she had.  We always had sweet pickles and dill pickles with chili, no peanut butter sandwiches, no cornbread, just pickles and crackers and always in the fall apple pie.

I loved it then, and I love it now.  I make really good chili, you want to know how I do it?  Okay, here goes...

First of all, I’m a slow cooker kinda girl, it’s easy, you set it and forget it.  But if you don’t use a slow cooker, I’m a fan of putting it in a big pot, adding the lid and baking it in the oven.  You don’t have to watch it or stir it to make sure it doesn’t stick like you do if you cook it on top of the stove, I’m all about easy in my old(er) age.

2 lbs. ground chuck browned with a large chopped onion, two onions if yours aren’t really big, seasoned with salt and pepper
1 can of Brooks Chili Mix with Beans

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Thought you might like a picture, so you can see what it looks like.  If you can’t find this, just substitute a couple of cans of chili beans with sauce 

Now back to the recipe...

1 large can of crushed tomatoes
1 can of tomato sauce
1 small can of tomato paste
2 or 3 cans of light red kidney beans, drained
sometimes I use 2 cans of light red kidney beans and 1 can of chili beans with sauce, I don’t drain the chili beans with sauce
1 can of Rotel tomatoes
1-2 teaspoons of sugar to cut the acidity
1 dry packet of chili seasoning mix - I like Brooks best, it’s hard to find, but any dry mix will do 

Brown the ground beef and onions, stir into chili mixture and cook on high in your slow for 4 hours or low for 8 hours.  If you bake it in the oven, cook it at 350-375 degrees for an hour.

If you like more heat, add a dash or two of cayenne pepper to the ground beef as you are browning it.  Then taste it after it cooks to see if you need additional chili powder.

The Hoosier way of eating chili is to stir in macaroni.  I don’t do this at first but a day or so later, I cook jumbo elbow macaroni, put it in the bowls and ladle chili over it like I did in the picture above.  I never chili mac as a kid, it’s strictly an Indiana thing, but it is good.

Mother didn’t make her chili like this, she just used hamburger, onions, a quart of her home canned tomatoes and added cans of chili beans.  Hers wasn’t highly seasoned, but the pickles took it over the top.

Oh, the pickles - the best pickles EVER, EVER, EVER are these - 

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Oh my, I can’t say enough about Famous Dave’s Signature Spicy Pickle Chips.  They are absolutely wonderful, just the right combo of sweet and hot, they are YUMMY!  We buy these at Costo in big jars, I add them to so many things. tuna salad, macaroni salad and sandwiches and they are gone before our next trip back.  Amazing pickles, if you’ve never tried them, look for them in your market, they are delicious!  If you can’t find them, of course Amazon has them, Amazon has everything... 

 

 

Wednesday, August 16, 2017

Super Flaky Pie Crust

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This recipe from Stella Parks sounds too good to be true.  It’s pie crust like we’ve never made it before, but this lady knows what she’s doing and this looks like it just might be a winner.

I haven’t tried this yet, but it intrigues me.

Read about it here, it just might intrigue you, too.  ~ Jan