Finally cold enough

Been having a hankering for chili again. Decided I needed an excuse and invited Pastor T for lunch after worship tomorrow – Chili, Beer, Berry Pie, & Coffee.

Pie is in the oven, Beer is in the fridge, chili is in the crock pot.

Can’t wait to see how this batch turns out. As usual, I started with my base ingredients (beans, beef, tomatoes) and then improvised. It’s on the 4-hour “hot” cook now, and then I’ll shift it to “low” for the next 10-14 hours.

Chili needs at least 16 hours to cook right. One hour chili cookoff? Hell, that’s barely enough time for the flavors to get moving, let alone blend proper.

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
This entry was posted in Uncategorized. Bookmark the permalink.

5 Responses to Finally cold enough

  1. evilgoddess says:

    I’m making chili this week as well. :o)

  2. chasman says:

    16 hours? what recipe are you using?

  3. chasman says:

    oh and what church are you going? Triangle Church West?

  4. alchemist says:

    1 lb stew beef
    1 lb ground beef
    1 bag frozen pepper stir fry veggies
    1 can black beans
    1 can light kidney beans
    1 can dark kidney beans
    2 cans organic diced tomatoes
    2 cans diced tomatoes w/chili peppers
    flour
    pepper
    kosher salt
    2 large jalapeño peppers
    chili powder
    Charlston (SC) Market Cajun Spice blend

    toss bag o’ veggies into a fry pan. heat until onions *JUST* begin to clear.

    While that’s heating,mix about 1 cup flour, 1 tbls salt & 1 tbls pepper in a large bowl. dice stew beef and coat with flour mixture. Set aside.

    when onions are about right, remove & drain veggies. chop ’em up and put them in the crock pot

    brown the diced stew beef in the pan you used for the veggies. You may need to use a little oil to prevent sticking.

    while stew beef is browning, drain beans and rinse. Drain tomatoes and add to crock pot.

    Dice jalapeños, removing seeds & centers if needed. Add to pot.

    When stew beef is brown, add it to the crock pot. brown ground beef in same pan, breaking it into small pieces. add browned ground beef to pot.

    stir it all together.

    Now for the fun part. Add in :
    2 bay leaves
    2-3 tbls chili powder
    1-3 tbls cajun spice blend

    Spice to taste after that.

    Put the lid on the pot.

    set crock pot on High for four hours. stir every hour or so. Now, set it on low for at least 10 hours. Stir every so often.

    Serve over corn chips, with guacamole, sour cream and cheese.

  5. alchemist says:

    gracepoint here in Pittsboro

    http://www.gracepointcommunity.com/

Comments are closed.