| Every autumn my thoughts turn to making
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| | firm. When the meat firms and starts
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| chili. The garden is about done. The
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| | changing colors on the bottom, take a
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| freezer is full of veggies. All the
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| | strong spatula (the kind used for
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| canning is done, and winter is coming.
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| | flipping hamburgers) and use the edge to
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| Just before winter hits, the price of
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| | start cutting the meat into pie shaped
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| beef drops as cattlemen sell off any
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| | pieces. Flip the pieces to the opposite
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| remaining stock that they don't want to
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| | side, cover, and continue cooking. When
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| "winter over". It is the perfect time to
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| | the other side starts to firm, using the
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| stock the freezer with homemade
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| | edge of the spatula, cut the hamburger
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| chili.There is nothing better than to
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| | into the size pieces you prefer (Again, I
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| come home at the end of a cold winter
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| | prefer mine about the size of a dime).
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| day, chilled to the bone, and sit down to
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| | Keep flipping the smaller pieces until
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| a bowl of piping hot chili and steaming
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| | they have completely turned on the
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| black coffee. It is more than food for
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| | outside and are firm. Remove the pan from
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| the body. It is truly a comfort worth
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| | the burner, and transfer the meat to the
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| remembering.By itself, chili is
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| | pot using a slotted spoon. Allow all the
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| absolutely delicious. As a side dish to
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| | grease to drain from the spoon before you
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| grilled cheese sandwiches, tuna melts, or
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| | put the meat in the pot. Pour off the
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| toasted BLTs, it is out of this world.
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| | grease in the frying pan, and repeat
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| But there is a fabulous meal I call
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| | until you have used all the ground chuck.
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| "perfect chili fit for a king" that is
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| | When you are finished, pour any remaining
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| even better. It is a masterpiece of
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| | chopped peppers and onions into the pot.
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| cookery.There are two great secrets to
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| | Again, each time you add meat to the pot,
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| making "perfect chili fit for a king".
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| | adjust the consistency with water if
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| One is in the making, and the other is in
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| | necessary.Now, everything is in the pot,
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| the serving. The first secret involves
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| | and it is the perfect consistency. Now,
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| understanding the word "perfect". More
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| | it's time to adjust the spices. If you
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| people disagree on what makes good chili
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| | haven't been doing so, you should begin
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| than any other dish. Some think that
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| | tasting the chili. If you want a stronger
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| hotter is better. Others say milder. Some
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| | chili flavor, add more chili powder 1 or
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| like it soupy. Others like it thick. And
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| | 2 TBS at a time. To make it more spicy,
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| that is the secret to this recipe. When
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| | add black pepper 1 TBS at a time. If you
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| you finish making it, you will have 3-4
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| | want it to have more bite, add crushed
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| gallons of chili that is perfect FOR
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| | red pepper 1 tsp at a time. If it needs
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| YOU...not for me. Yes, I said 3-4
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| | salt, add salt 1/2 TBS at a time. Stir
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| gallons. When frozen in quart containers,
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| | thoroughly each time you alter the
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| you will have 12-16 wonderful meals that
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| | flavor, and continue cooking for at least
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| can be served in a matter of minutes.
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| | 5-15 minutes before tasting again. ALWAYS
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| Just remove it from the container, add
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| | sir the pot thoroughly before you taste.
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| about a 1/4 to 1/2 cup of water
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| | Continue altering the flavor until it's
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| (depending on how you like it), turn on
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| | perfect for you.Remember the half of the
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| the burner, put on the coffee, and start
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| | raw onions and peppers that were added
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| the grilled cheese and garlic sandwiches.
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| | directly to the pot? They will tell you
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| Your family will be eating in about 20
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| | when the chili is done. When the raw
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| minutes.To begin with, you will need at
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| | onions in the pot start to turn clear,
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| least a 16 quart pot. I use the same 20
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| | turn the burner off. Do not overcook the
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| quart pot normally used for canning just
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| | peppers and onions as they add a
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| to be sure I have a pot that's big
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| | wonderful sweet crisp texture to the
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| enough. And you will need the following
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| | chili. If you can stand it, allow the
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| ingredients.5 lbs. of ground chuck5
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| | chili to sit covered for about an hour to
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| Family size (40 1/2 oz.) cans of dark red
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| | allow the flavors to mature and mingle.
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| kidney beans (drained)1 Institutional
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| | Stir and serve. If you prefer, reheat a
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| size can (6 lb. 9 oz.) of whole peeled
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| | portion of the chili in a smaller pot and
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| tomatoes3 large bell peppers (washed,
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| | serve bubbling hot. Allow the remaining
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| cored, and seeded) mixed colors
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| | chili to stand in the original pot until
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| preferred3 medium to large oninions
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| | it cools enough to place in containers
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| (about the size of an orange...peeled and
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| | and freeze.There you have it. Perfect
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| washed)2 to 4 TBS (tablespoons) Ground
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| | chili. Just the way YOU like it.The
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| black pepper1 1/2 tsp (teaspoons) to 1
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| | second secret that makes perfect chili
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| TBS of crushed red pepper1 to 2 TBS of
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| | fit for a king is in the serving. While
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| salt1/4 to 1/2 cup of chili powdergrated
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| | perfect chili is in a category all by
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| sharp cheddar cheesesour creamchopped
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| | itself, it can be wonderfully enhanced by
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| chives (fresh or dried)Open the tomatoes
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| | making it into a meal that rewards all
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| and carefully pour the entire contents
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| | your tastes and senses. Hot, cold, sweet,
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| into the cooking pot. Making sure you
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| | spicy, sharp, flat ... something for
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| keep your hand submerged below the liquid
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| | every aspect of your culinary pallet.With
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| line, find the whole tomatoes one by one.
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| | that in mind, let's plan the meal. To
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| Poke a hole in them with your thumb, then
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| | begin with dispense with the ordinary
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| squeeze the tomato until the pieces
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| | salad and add something with more zest
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| squish out between your fingers. WARNING.
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| | and contrast. To accomplish this, there
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| If you do not poke a hole in the tomato
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| | is nothing finer than an ice-cold fruit
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| before you squish it, I promise you that
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| | plate served with bubbling hot chili. For
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| both you and your kitchen will be wearing
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| | the fruit plate, you will need the
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| tomato juice. The same is true if you
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| | following ingredients.1 20 oz. can of
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| squish them with your hands above the
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| | pineapple chunks.1 29 oz. can of peach
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| liquid. Continue squishing the pieces of
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| | halves (heavy syrup preferred)1 29 oz.
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| tomato until they are the size you
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| | can of pear halves (heavy syrup
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| prefer.Chop all the bell peppers into
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| | preferred)1 6 oz. jar of red maraschino
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| dime-sized chunks and divide into two
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| | cherries1 6 oz. jar of green maraschino
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| equal portions. Put one half into a bowl
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| | cherries1 samll jar of spiced crabapple
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| and the other in the pot with the
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| | ringscrisp cold lettucejalapeno
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| tomatoes. Do the same with the onions,
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| | pepper-jack cheesePut all of the
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| placing half in the pot and the other
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| | ingredients in the bottom of the
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| half in the same bowl as the bell
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| | refrigerator for at least 24 hours (48
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| peppers.Add the drained kidney beans to
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| | hours would be better).Just before
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| the pot.Add 2 TBS (tablespoons) of Ground
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| | serving time, remove the ingredients from
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| black pepper.Add 1 1/2 tsp (teaspoons) of
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| | the refrigerator and drain all the fruit.
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| crushed red pepper.Add 1 TBS of salt.Add
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| | Divide the pear and peach halves equally
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| 1/4 cup of chili powder.Take a strong
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| | on six salad plates covered with a bed of
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| spoon and mix all the ingredients
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| | cold crisp lettuce. Fill in around the
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| thoroughly. Put the pot on the stove, and
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| | fruit halves with pineapple chunks and
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| set the burner on the LOWEST possible
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| | crabapple slices. Spread the cold red and
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| setting that will boil water. At this
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| | green maraschino cherries equally over
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| point, you may feel that the chili is too
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| | all the fruit plates, and line the outer
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| thick. If you are not sure, the best way
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| | edge of each plate with bite-size nuggets
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| to tell is if the chili is too hard to
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| | of jalapeno pepper-jack cheese.Fill the
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| stir. If it is, add water to the pot
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| | bowls of chili straight from the bubbling
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| until it is the consistency you prefer.
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| | pot. Top with grated sharp cheddar cheese
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| Stir again. Cover the pot. (Note: if you
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| | and a dollop of sour cream. Finish with a
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| are adding more than two glasses of
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| | light dusting of chives. Serve the fruit
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| water, you may want to substitute tomato
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| | plate and chili with hunks of hot
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| juice for part of it.)From now own, two
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| | buttered garlic bread and sweet iced tea.
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| things are very important. Always keep
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| | For dessert, follow up with pecan pie,
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| the chili at the consistency you want by
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| | lemon meringue pie, or hot blueberry
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| adding water when necessary. So that when
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| | cobbler topped with vanilla ice cream ...
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| the chili is done, the consistency will
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| | served with steaming cups of strong black
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| be perfect for you. It is equally
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| | coffee. Oh! My!Perfect chili can be more
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| important to stir the pot every 5-10
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| | than just stick-to-your ribs "down home"
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| minutes. When you are cooking this much
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| | cooking. It can be a culinary masterpiece
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| chili at one time, it is possible to burn
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| | that produces such delicious
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| it on the bottom while the chili on the
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| | complementing and contrasting flavors and
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| top is still cold. Stirring keeps the
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| | sensations that it is quite literally
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| chili evenly heated from top to
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| | "Fit for a King".Bon appetit!Copyright
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| bottom.Take a large frying pan and press
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| | 2004 by John Foutz All Rights
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| enough ground chuck into the pan to cover
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| | ReservedJohn Foutz has been marketing
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| the bottom with a layer about 1 to 1 1/2
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| | quality internet products since 1999. His
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| inches thick. Salt and pepper the meat
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| | latest offering "Cat Head Biscuits and
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| and then top with a handful of the
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| | Garlic Fried Chicken" represents Southern
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| chopped onions and peppers from the bowl.
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| | cooking at it's finest. 180
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| Cover and cook with the burner set about
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| | mouth-watering dishes that are family
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| one notch higher than the pot is set on.
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| | tried and tested. Authentic heirloom
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| Your goal is to partially cook the gound
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| | recipes from the heart of the Blue Ridge
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| chuck, onions and peppers. Check the meat
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| | Mountains.
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| about every 5 minutes until it starts to
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|
