Clint
TVWBB Olympian
Howdy Folks! I've been neglecting my posts for the last few weeks, I've been busy with work & traveling.........well I just finished up a batch of chili!
Here's the veggies, beans, beers, peppers, tomatoes.....and no, the fruits did not go in.
Chop it up:
Here's the veggies simmering in a 12" Lodge Cast Iron pan (one of my favorites). I poured in a can of SNPA to keep them from burning etc.
I wanted a lot of smokey flavor so I threw on a couple big handfulls of wood chips - one each of Hickory & Mesquite.
I like BIG chunks of meat in my spaghetti sauce & chilis......etc....... ..........if I get a piece I want to know it. Most people I watch cook in person would reduce the meat into tiny granules, and to me......., I just don't understand.
Here's about 3# of Italian sausage finishing up, nearly 50% sweet, 50% spicy
This is 4 cans of stewed tomatoes, a small can of tomato paste, 3 cans dark red kidney beans, and all the peppers & onions you saw earlier....just before the meat went in:
Here's the sausage finished.......& broken down quite a bit. I broke it down by hand as it went into the 8 quart stock pot:
My recipe calls for 1.5 hours of simmering, but I was starving and I caved after 30 minutes. There are some finishing touches like balsamic vinegar, tabasco, s&p, but this stuff, it really didn't need it! The 90 minutes just finished but I'm too full to eat another bowl for at least another 20 minutes
My cheater bowl....already had a half-bowl for quality control:
This is the recipe - it's from The New England Soup Factory Cookbook. I've had this one since ~2007 - I've given a couple copies away & have it on Kindle (read it on PCs & my phone--don't have a kindle). I've made it as-is MANY times, but I usually improvise....like today I only had a little basil & no oregano so I used an Italian seasoning mix from dr chile pepper instead.
Here's the veggies, beans, beers, peppers, tomatoes.....and no, the fruits did not go in.
Chop it up:
Here's the veggies simmering in a 12" Lodge Cast Iron pan (one of my favorites). I poured in a can of SNPA to keep them from burning etc.
I wanted a lot of smokey flavor so I threw on a couple big handfulls of wood chips - one each of Hickory & Mesquite.
I like BIG chunks of meat in my spaghetti sauce & chilis......etc....... ..........if I get a piece I want to know it. Most people I watch cook in person would reduce the meat into tiny granules, and to me......., I just don't understand.
Here's about 3# of Italian sausage finishing up, nearly 50% sweet, 50% spicy
This is 4 cans of stewed tomatoes, a small can of tomato paste, 3 cans dark red kidney beans, and all the peppers & onions you saw earlier....just before the meat went in:
Here's the sausage finished.......& broken down quite a bit. I broke it down by hand as it went into the 8 quart stock pot:
My recipe calls for 1.5 hours of simmering, but I was starving and I caved after 30 minutes. There are some finishing touches like balsamic vinegar, tabasco, s&p, but this stuff, it really didn't need it! The 90 minutes just finished but I'm too full to eat another bowl for at least another 20 minutes
My cheater bowl....already had a half-bowl for quality control:
This is the recipe - it's from The New England Soup Factory Cookbook. I've had this one since ~2007 - I've given a couple copies away & have it on Kindle (read it on PCs & my phone--don't have a kindle). I've made it as-is MANY times, but I usually improvise....like today I only had a little basil & no oregano so I used an Italian seasoning mix from dr chile pepper instead.
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