Tuesday, January 19, 2010

2 pots of Chili & Rosemary Bread

Weekend cooking included:
2 pots of chili:
Vegetarian Chili (top) Stew Meat & Leftover Steak Chili (bottom)
2 Chili's. 2 methods. The vegetarian chili was cooked slow & low on the stove while the carnivore's chili was cooked slow and low on the crock pot.
Chili Basics:
2 Cans each: Black Beans, Kidney Beans, Pinto Beans
multiple cans of tomato: peeled, diced, whole (any variety)
3-4 fresh tomatoes diced
1 can chipotle in adobo
yellow onions
2 green bell peppers
various other peppers (your choice depending on how hot you like it)
3-6 cloves of garlic finely minced
black pepper
chili powder
dried peppers
chili oil
multiple pieces very dark chocolate
cocoa-chili powder blend.
1/4-1/2 cup dark delicious beer.
For Vegetarian Chili: 1 cup frozen corn
For Meat Chili: Meats you like. I prefer a ground beef, stew meat, sausage mixture (For the chili pictured I used stew meat and leftover steak)
Mix well. Cook on low for a LONG time, stirring often.

I have not posted portions/measurements because a good chili takes much mastery, and the portions of the various ingredients are really up to the cook. I won't divulge my exact chili recipe because it is constantly changing and my lil secret :-).
The lady and I now have multiple jars of both vegetarian and meatastic chili frozen for the near future!

Rosemary Bread:
The lady and I recently acquired a slightly used Bread Maker from the ladies parents. I've been working on mastering the machine and making my own bread. The Rosemary Bread is easily my most successful attempt to date:
1 cup milk
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast.
Place ingredients in bread maker as recommended by manufacturer. Set to White Bread.
The bread came out fluffy, delicious and flavorful. I used a homemade herb infused olive oil.

I would be remiss if I did not point out my hilarious kitchen (mis)adventure:
Before I set out to make the rosemary bread I was attempting to make a beer bread when I inadvertently substituted confectioners sugar for flour. Luckily I noticed this before the machine was turned on. It ended with a positive though: Rosemary Bread!

1 comment:

Ryan said...

Bread making machines are the best! I remember having one when I lived in Canada. To just toss in the ingredients, switch on and return later to the smell of a freshly baked loaf never failed to get me salivating.

The Italian Herb is my fave. Probably what you are enjoying there. Cheers