Shawn's Batch 'o Scratch Chili

[Guest guest]

I made some chili last week. I am really enjoying it. I made this from

scratch with no recipe on-hand. I hope this is all of it.

 

1 1/2 white onion, chopped

4 jalapenos, chopped

4 mammoth sized garlic cloves (6-8 regular size), minced

2 green bell peppers, chopped

1 1/2 sticks carrot, chopped into small cubes

 

1 28 oz. can whole peeled tomatoes, crushed

1 14.5 oz. can diced tomatoes and chiles

1/4 of a small can of chipotle peppers in adobo sauce

 

(All seasonings are really dependent upon recipe volume and taste

preference)

4 TBL. chili powder

3 tsp. oregano

3 tsp. thyme

lots 'o pepper

salt to taste

lots 'o shakes of chipotle Tabasco

 

1 15.5 oz. can of red beans, (undrained - no mystery ingredients)

1 15.5 oz. can of kidney beans, (drained and rinsed)

 

3 green onions, chopped

1 1/2 green zuchini, quartered and sliced (Before chopping, I zested lines

into it from one end to the other for decoration, 4 times)

half a bunch of fresh cilantro, chopped or chiffonade

 

water, as needed

 

 

Saute first 5 ingredients in olive oil until they sweat (a bit tender) over

medium heat (5-10 min.). Add the cans of tomatoes, tomatoes/chiles and

chipotle pepper in adobo sauce (chipotles are fairly hot...so add to taste).

Add seasonings and Tabasco. Let this concoction simmer for at least 20-30

minutes, covered (add water as needed, stir periodically throughout and test

often for seasoning . Add the 2 cans of beans and simmer further for 15

minutes. Add the green onions, zuchini and cilantro. Simmer for the last

10 minutes.

 

Shawn's notes:

 

I will always put zuchini in my chili from now on. I've never heard of it,

but I had some on hand and decided to experiment. The crunch texture of the

zuchini is fabulous and contrasts the soft beans. Remember to put it in

last so it doesn't get mushy.

 

Serve this chili over a bed of corn chips and top it with green onion,

cheese of choice and a dollup of sour cream (sc is a nice way of blanding

chili if it is too hot for your taste). Goes well with a cold glass of

milk.

 

Next time I'll add more heat...most likely more chipotle peppers. These

peppers along with the tabasco give it a great smoky flavor.

 

Remember all terms of service, cooking times and measurments are subject to

change at any given time. d:o)>

 

Cheers,

Shawn

 

 

 

 

 

 

Once, during Prohibition, I was forced to live on nothing but food and

water.

- W.C. Fields

 

 

 

 

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[Guest guest]

Wow, this sounds so good, and very hot!

I can't fathom that you'd want to add more

chipotle to what you typed, but then you are

in Texas, right? *lol*

I love your addition of the zucchini, too. Wonderful

idea that I am going to have to try next time.

How many people would you say this recipe could

serve?

 

~ PT ~

 

Stand in the ways and see,

and ask for the old paths,

where the good way is, and walk in it;

and find rest for yourselves.

~ The Bible, Jeremiah 6:16

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~>

, " _- matrixenos -_ " <

matrixenos@h...> wrote:

> I made some chili last week. I am really enjoying it. I made this

from

> scratch with no recipe on-hand. I hope this is all of it.

 

> Remember all terms of service, cooking times and measurments are

subject to

> change at any given time. d:o)>

>

> Cheers,

> Shawn

[Guest guest]

Hello ~ P_T ~ , how's everything goin?

 

I was rather surprised it wasn't as hot as I expected. It might have been

some weak jalps or my more immune taste sensors. Either way, next time it

will be more of those good chipotles.

 

Gosh, as far as servings...I'd say 8-6 decent-to-pretty good size servings,

this batch anyways. It's so hard to estimate though, depending on whether

ya like it thick or thin. I made a batch of plain cornbread to go with it.

Sooo good.

 

As far as the gardening groups (told you I would let you know how they

were), I've joined a few but most have not been active. The 2 that are

fairly active are a TX garden group, here...

 

texasgrdnr/

 

and of course newveggiegardeners-

 

I did however find a nice site that belonged to a if you want to

check it out. It's pretty organized and clean...

 

http://www.thevegetablepatch.com/

 

S.

 

 

 

Once, during Prohibition, I was forced to live on nothing but food and

water.

- W.C. Fields

 

 

 

 

 

----Original Message Follows----

" ~ P_T ~ " <patchouli_troll

 

 

Re: Shawn's Batch 'o Scratch Chili

Tue, 08 Apr 2003 17:00:58 -0000

 

Wow, this sounds so good, and very hot!

I can't fathom that you'd want to add more

chipotle to what you typed, but then you are

in Texas, right? *lol*

I love your addition of the zucchini, too. Wonderful

idea that I am going to have to try next time.

How many people would you say this recipe could

serve?

 

~ PT ~

 

Stand in the ways and see,

and ask for the old paths,

where the good way is, and walk in it;

and find rest for yourselves.

~ The Bible, Jeremiah 6:16

~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~>

, " _- matrixenos -_ " <

matrixenos@h...> wrote:

> I made some chili last week. I am really enjoying it. I made this

from

> scratch with no recipe on-hand. I hope this is all of it.

 

> Remember all terms of service, cooking times and measurments are

subject to

> change at any given time. d:o)>

>

> Cheers,

> Shawn

 

 

 

 

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