Food for Thought: Kim's Chili

Tuesday, January 22, 2008

Kim's Chili

Here's a recipe I actually made up all by myself (shocking, I know). Try it and see for yourself, just don't forget to rate it at the bottom of the post!

Kim's Chili
1 lb ground beef
1/4 cup onions if desired
1-14.5 oz can diced tomatoes (I puree it in the blender)
1 can kidney beans (drained just a bit)
1 can pinto beans (drained just a bit)
1-8 oz can tomato sauce
1/2-6 oz can tomato paste
2 tsp chili powder
2 1/2 tsp kosher salt
3/4 tsp black pepper
3/4 tsp garlic powder
3 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
pinch of sugar
OK, I'm going off of memory here but I think that's right. Brown onions and then add meat. Add sauces and beans and rest of ingredients. Allow to simmer for as long as you want. We love to add rice, cheese and Frito's to make Frito Pie.

1 comment :

Anonymous said...: Good job on adding the comments. :) I'm done adding recipes for now. Ive got my whole cookbook in there. It took some time, but now I can get to any of them online. YAY!; January 23, 2008 at 2:00 PM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Tuesday, January 22, 2008

Kim's Chili

1 comment :

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