Tuesday, February 19, 2008

Basic Chili

Basic Chili

Getting Started:
I buy or have someone buy the soy meat from 96 in Belize City on the Western Highway. I use about 1/3 of a pack or 2 cups. This probably equals about 1 to 1 1/2 pounds of ground beef.
I have a large stock pot with a lid- probably holds about a gallon of stuff

Comal- the flat metal disk to make tortillas on

* all of the ingredients that have the * means that you use it if you like it

This should make enough for 8 to 10 people at least

2 cups of soy meat
2-3 ounces (almost) a full small container of Chili Powder or about a 4th of the big one (9 oz)
2 or 3 cans of the salsa casara
*1 can of jalapenos diced ( don’t add as much chili powder if you use these)

1 large or 2 small cans of the beans of your choice, I like to use black beans

*1 onion diced, I like the yellow ones that are fairly large
*1 can of corn
*1 can of tomatoes or 2 fresh ones diced (add a little salt to the fresh ones- 1/2 teaspoon or less is fine)
*3-4 tablespoons of flour

Water as needed
sour cream, and cheddar cheese if you can find and want it

if working with fresh meat: brown and drain before adding ingredients
if working with the soy meat it is going to take a bit longer, but I like it this way so this is how I will describe how I make it.

§ Start the morning or day before you want to eat it for the best flavor and texture

§ Dump the soy meat into your pot.

§ Add about ½ of your chili powder and stir it in with the meat

§ Dump the cans of salsa casera, * jalapenos, and the beans with the juices in the pot and mix it until the meat is wet

§ Rinse the cans and add the water to the pot about ½ to 1 cup total

§ * Dice the tomatoes. Add a little salt if they are fresh.

§ * Chop/Dice the onion If you like onion a bit mushy it is a good idea to sauté it before adding it to the pot.

§ Add the tomatoes and onion then stir them in.

§ Add enough water to cover all of the ingredients plus ½ to 1 cup. This is to help the meat plump up even more.

§ Let the mixture sit for a few hours to allow the soy to plump. Heating will speed the process some.

§ I usually move the pot on top of my comal before turning the heat on low. This prevents some of the ingredients from sticking.

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