The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: Elderberry on October 19, 2018, 06:23:01 pm
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The Cowboy Chronicle
Archives April 2010
ONE POT CHUCK
Cooking Up Some Tasty Grub Like Cookie Did on the Trail
By Whooper Crane
https://www.sassnet.com/Downloads/10eChron/10aprchron.pdf (https://www.sassnet.com/Downloads/10eChron/10aprchron.pdf)
Today I was organizing my Cooking folder as it has been a single level catch all for way too long and I saw that this edition of The Cowboy Chronicles was in there.
I found this chili recipe in it and I thought I'll give it a try as the wife mentioned chili just the other day.
I'll probably leave out the beans though. And it needs way more chilies in it.
Really, what struck me was the Little Smokies and the cactus.
Maybe I'll just add those 2 ingredients to a more traditional chili.
I don't know about the cornbread recipe though. I'd stick with more traditional scratch cornbread recipe.
From page 32 of the magazine.
Big Nose Kate’s Arizona Chili
We made our Chili in a cast iron Combo Cooker from our good friends at Lodge Manufacturing Co. The Combo consists of a deep 10" skillet and its companion 10" lid (which just happens to be a 2" deep skillet as well). The photos show just how we accomplished the feat. But go ahead, make your cornbread in a sep- arate Dutch Oven (or in your kitchen oven) if you like.
We Won’t tell! Some of the ingredients in our recipe might not have been available to Cookie out on the Chisholm Trail, but we live here in the 21st Century and these items are right handy for us at our friendly, neighborhood Kroger or Safeway store.
Chili Ingredients
1 Lb. ground beef
1 Lb. ground sage-flavored pork sausage
20 Little Smokies sausages, quartered
1 Can diced tomatoes
1 Can pinto beans
2 Garlic cloves, ï¬nely chopped
1 Can of beer (Mexican, preferably)
1 Packet of Tex-Mex Chili seasoning mix (more if you like it hot)
1 Large onion, coarsely chopped
1 Green bell pepper, coarsely chopped
1 Cup of bottled tender cactus pieces
1 Tbs. Liquid Smoke
1/2 Cup mesquite-flavored barbecue sauce
2 Tbs. instant coffee crystals
2 Tbs. yellow mustard
1 tsp. ground cumin
1 Cup ground up Fritos (thickener, if needed)
1 Large onion, ï¬nely chopped
2 Cups shredded extra-sharp cheddar cheese
Directions
Fire up a nice pile of charcoal bri- quettes (24)
When going well put your Dutch Oven on the coals and immediately add your ground beef and ground sausage.
As the meat browns, break it up into bite-sized chunks.
Add your Little Smokies, tomatoes, beans, garlic, beer and packet of sea- soning mix and cook for 15 minutes.
Next, add your coarsely chopped onion and bell pepper and cactus pieces and cook for another 15 minutes, stirring as needed.
Next, add your liquid smoke, barbecue sauce, coffee crystals, mustard and cumin for flavor enhancement.
If you need to thicken your Chili, add some ground Fritos.
Stir everything up real well and give it another stir every 10 minutes.
Some folks like to cook their Chili for many hours. We recommend no more than 2 hours max from start to ï¬nish.
You’ll want to add some fresh coals after the ï¬rst hour.
Serve your Chili in big bowls, sprin- kling the shredded cheddar and ï¬ne- ly chopped onions on top.
Tell us if it ain’t the best you’ve ever made!
Kay’s Jiffy Cornbread
Bake this great spoonable corn- bread in a skillet or a 9"X13" pan for 45 minutes at 325 degrees.
Ingredients
1 Can cream-style corn
1 Can whole corn, drained
8 Oz. sour cream
2 Eggs
1/4 Lb. Butter or Margarine, melted
1 Box Jiffy Corn Mufï¬n mix
Directions
Mix all ingredients together.
Spoon batter into greased skillet or pan.
Now, We put the Combo Cooker’s 2" deep skillet (lid) on top of our Chili pot, put a 10" flanged Dutch Oven lid with 12 hot coals on top, and bake for the last 45 minutes the Chili is cook- ing. If you prefer, just pop it into a 325 degree oven for 45 minutes. Spoon it onto a side plate and top with butter. Oooooh Dogggies!
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This weather is definitely making me hungry for a pot of chili. I cook my pintos from scratch instead of canned, though. My mom used to make basic chili with fritos and grated cheese and I think she sliced up green onions too (memory fades). Those were the days....
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Just made a pot of chili last night. I've taken to using bacon instead of ground pork. I brown it first in the pot until it's *very* crispy and then poor off all the grease into my bacon grease container.
Of course Cookie wouldn't have added beans to his chili.
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Just made a pot of chili last night. I've taken to using bacon instead of ground pork. I brown it first in the pot until it's *very* crispy and then poor off all the grease into my bacon grease container.
Of course Cookie wouldn't have added beans to his chili.
Maybe not add them.... but they're still good on the side. happy77
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Just made a pot of chili last night. I've taken to using bacon instead of ground pork. I brown it first in the pot until it's *very* crispy and then poor off all the grease into my bacon grease container.
Of course Cookie wouldn't have added beans to his chili.
Bacon sure is tasty, but its kinda expensive when I still have piggy in the deep freeze I shot over in @austingirl territory.
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We're having chili made with ground beef tonight. I add beans, though, for the nutritional value, and this batch has pintos and kidney beans. Also seasoned this batch with a couple of canned chipotle peppers, which add a nice smokiness in addition to the kick.
The cornbread is baked and I'm ready to go.
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To be eaten while not wearing a bustle?
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To be eaten while not wearing a bustle?
So, when do you wear a bustle?
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So, when do you wear a bustle?
Sorry. Just making an obscure Big Nose Kate reference to a mediocre movie with several really quotable lines.
! No longer available (http://www.youtube.com/watch?v=vSxP45omwLw#)
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Sorry. Just making an obscure Big Nose Kate reference to a mediocre movie with several really quotable lines.
(http://www.youtube.com/watch?v=vSxP45omwLw#)
I know, but it made me wonder how far you took it.
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I know, but it made me wonder how far you took it.
Thats a private matter.
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My grandmother had a chili recipe. It is far from Texan, so I modified it. I use poblano peppers in instead of green peppers, and pinto beans instead of kidney beans. I add one cup of strong coffee and two tablespoons of cocoa. Her basic recipe is pretty standard with ground beef, onion, tomatoes,.
Made a pot when it got so cold last weekend. It's almost gone, so I'll have to make another. I add tortilla chips and shredded cheese on top. Yummy.
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@Elderberry
So you were out this way? I haven't seen a feral hog in a while, but I know they're out there.
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I'm making a batch tomorrow using ground beef and chorizo.
I'm a purist, though. To me, chili is a pepper. The soup made with meat and chilies is chili con carne. If you add beans, it's chili con carne y frijoles. No beans in this batch, chile con carne it is.
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Bookmark. I gotta make this over the weekend. I do love chili.
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I'm making a batch tomorrow using ground beef and chorizo.
I'm a purist, though. To me, chili is a pepper. The soup made with meat and chilies is chili con carne. If you add beans, it's chili con carne y frijoles. No beans in this batch, chile con carne it is.
:thumbsup:
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@Elderberry
So you were out this way? I haven't seen a feral hog in a while, but I know they're out there.
Well, I didn't say how long piggy has been in my freezer. It has been a while.
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I'm making a batch tomorrow using ground beef and chorizo.
I'm a purist, though. To me, chili is a pepper. The soup made with meat and chilies is chili con carne. If you add beans, it's chili con carne y frijoles. No beans in this batch, chile con carne it is.
I agree. And chili powder don't cut it. I just love chorizo. I have tried several times to make my own, but I was always missing on the flavor. I just couldn't get the spice mix down to suit me. But I'll have to admit the store bought spices I got from the Savory Spice Co. was very close to my goal. Their Chimayo Chorizo Sausage Spice.
https://www.savoryspiceshop.com/chorizo-sausage-spice (https://www.savoryspiceshop.com/chorizo-sausage-spice)
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1 Cup of bottled tender cactus pieces
I have never seen that at the store. Where do I find it?
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1 Cup of bottled tender cactus pieces
I have never seen that at the store. Where do I find it?
It's in the Mexican food section here. And, fresh nopales in the produce section.
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Thank you!
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I'm making a batch tomorrow using ground beef and chorizo.
I'm a purist, though. To me, chili is a pepper. The soup made with meat and chilies is chili con carne. If you add beans, it's chili con carne y frijoles. No beans in this batch, chile con carne it is.
If I cook it, I put in what I want and call it what I want.
If you cook it for me, you put in what you want and call it what you want, and I can either shut up and eat or shut up and not eat.
Unless you try and include pineapple and call it pizza. Or even call it food. Heck, I won't even put pineapple in my compost pile.
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Three more recipes (at link) back from a National Chili month Article:
https://www.houstonchronicle.com/life/food/article/Three-great-Texas-chili-recipes-to-make-for-13308502.php (https://www.houstonchronicle.com/life/food/article/Three-great-Texas-chili-recipes-to-make-for-13308502.php)
Here's one of the three:
Texas Chile Con Carne from Dotty Griffith(Adapted from Dotty Griffith’s “Wild About Chili†(out of print))
3 dried ancho chiles
3 dried guajillo chiles
4 dried New Mexican chiles
2 dried pasilla negro chiles
3 jalapeños, stemmed and seeded
2 teaspoons ground cumin
4 cloves garlic, peeled
1 28-ounce can whole tomatoes with juice
1 onion, quartered
1 teaspoon dried oregano
1 teaspoon black pepper
2 teaspoons salt
3-4 pounds coarsely-ground sirloin (93/7 ground beef)
¼ cup masa harina
Instructions:
Stem and seed the dried chiles. Place in a pan with just enough water to cover them. Cook on medium heat for 15 minutes. Set aside to cool. Transfer chiles to a blender, reserving the chile water.
In the blender add jalapeño, cumin, garlic, tomatoes, onion, oregano, pepper and salt. Process until smooth.
Heat a large, heavy pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with wooden spoon. When meat has cooked down, add the chile purée. Rinse the blender with 2 cups of water and add to the pot. Reduce heat to medium and simmer, covered, for 1½ hours. Check chili and stir, adding more water if necessary. Skim off extra fat if necessary.
Make a paste using masa harina and some of the reserved chile water. Slowly add to the pot, stirring. Reduce heat to low and cook for another half hour. Taste chile and add more salt if needed.
Serve with shredded cheese and diced onion.
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I like diced meat instead of ground meat. It gives a much better texture. I just buy a cheap roast and cut it into 1 to 1/2 inch cubes and then use it the same way.
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1 Cup of bottled tender cactus pieces
I have never seen that at the store. Where do I find it?
Do they also bottle the chewy cactus pieces?
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I like diced meat instead of ground meat. It gives a much better texture. I just buy a cheap roast and cut it into 1 to 1/2 inch cubes and then use it the same way.
I'm with you on using diced meat vs ground. And its cheaper too.
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Do they also bottle the chewy cactus pieces?
For that you have to harvest it yourself.
And you better not whack any pads off my Ellisiana(thornless prickly pear) plant.
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For that you have to harvest it yourself.
And you better not whack any pads off my Ellisiana(thornless prickly pear) plant.
We have prickly pear native to Florida, just not thornless.
(https://www.fnps.org/assets/images/plants/Opuntia_humifusa2.jpg)
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I like diced meat instead of ground meat. It gives a much better texture. I just buy a cheap roast and cut it into 1 to 1/2 inch cubes and then use it the same way.
This recipe uses diced sirloin, ground beef, and chorizo. I like that the three meats have different textures. In 2000 it won a contest in Parade magazine with 14,000 entries. https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573 (https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573)
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This recipe uses diced sirloin, ground beef, and chorizo. I like that the three meats have different textures. In 2000 it won a contest in Parade magazine with 14,000 entries. https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573 (https://www.foodnetwork.com/recipes/el-cid-chili-recipe-1938573)
Looks good! Thanks,
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Why are these recipes calling for corn meal or corn flour? To thicken the chili?
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Why are these recipes calling for corn meal or corn flour? To thicken the chili?
Yes.
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Hmmm... I've never added flour to thicken and my chili is pretty darn thick.
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Hmmm... I've never added flour to thicken and my chili is pretty darn thick.
I probably wouldn't miss it if I left it out.
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Hmmm... I've never added flour to thicken and my chili is pretty darn thick.
I would think it would depend on the fat content of the meat..I hate a layer of fat dancing on the surface, and cornmeal is great for sopping that icky stuff up.
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Why are these recipes calling for corn meal or corn flour? To thicken the chili?
You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.
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You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.
That last recipe, posted in reply #28, calls for 1 Tbsp of corn meal.
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They don't know any better.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. "
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You shouldn't use corn meal. It should call for masa, for both thickening and for the flavor it imparts.
I put some masa in a batch of cornmeal muffins, and it added a nice flavor.
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I got curious about "masa." Isn't it just corn? No, found this in Wiki:
(https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flowchart_of_Nixtamalization_process.svg/405px-Flowchart_of_Nixtamalization_process.svg.png)
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I got curious about "masa." Isn't it just corn? No, found this in Wiki:
(https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Flowchart_of_Nixtamalization_process.svg/405px-Flowchart_of_Nixtamalization_process.svg.png)
So it's closely related to grits.
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So it's closely related to grits.
But less gritty.
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But less gritty.
And, you make tortillas with it.
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https://www.seleneriverpress.com/corn-cornmeal-primer-nixtamalization-must-read/ (https://www.seleneriverpress.com/corn-cornmeal-primer-nixtamalization-must-read/)
First, a little history: “When Christopher Columbus brought corn back from the New World, it became a staple food in rural communities throughout Europe over the next couple of centuries. Unfortunately, he did not bring back the technique of nixtamalization. Therefore, many people dependent on corn in those rural European communities developed symptoms including peeling, scaly skin that was painful when exposed to sunlight (according to one theory, this gave rise to the legend of sun-averse vampires), hair loss, and dementia. The mysterious disease was given the name pellagra, from the Italian for ‘sour skin,’ but it wasn’t until the 20th century that science figured out that the disease wasn’t caused by a poison in corn but rather a deficiency in diet.
“Corn is naturally abundant in niacin (aka vitamin B3), which is an essential part of the human diet. However, the niacin in corn is chemically bound to other molecules, so we humans cannot properly absorb it. If you try to subsist on a diet based around nothing but corn prepared without alkaline treatment, you will develop niacin deficiency—which, it turns out, is pellagra.â€
—Excerpt from “Transforming Corn: The Story of Nixtamalization†by Paul Adams, CooksScience.com
There are many otherwise unavailable nutrients locked in corn. Alkali cooking frees these nutrients up so they can offer the following benefits:
Imparts deeper flavor
Takes the hull off the corn
Softens the corn kernels so they’re more easily ground
Increases nutritional value
Allows dough formation
Enhances quality of corn protein by altering protein content in a way that makes it more complete
Makes the niacin in corn more absorbable
Enriches corn with vital minerals such as calcium, zinc, iron, and magnesium
Significantly reduces molds that commonly infect corn
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So it's closely related to grits.
As long as you are referring to the usual type of grits also called Hominy Grits.
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Homemade Masa Made Easy
https://keviniscooking.com/homemade-masa-made-easy/ (https://keviniscooking.com/homemade-masa-made-easy/)
Homemade masa is easier than you think to make and in my kitchen hack it all starts with hominy. In a food processor pulse the hominy and enough water to make a slightly sticky dough and you’re good to go.