Okay Chili Experts?!
Answers: With the Superbowl close at hand, I am planning a menu for a few friends who are coming over to watch the game (and hopefully explain what's going on to me). I need suggestions for good, nay, GREAT game day foods. Obviously Chili is a must........please share your BEST "fanny-kickin' " chili recipe with me. Also, even though I am from the south, I have trouble perfecting the art of making fried chicken. The outside is always done while the inside isn't.....by the time the inside is cooked, the outside is overdone. I am, of course referring to "bone in" chicken.....I have no trouble with boneless. I really want to know how to make really tasty crispy fried chicken. I have tried and tried and can't seem to master it. Please help me.
Chickern first: Make sure your chicken pieces aren't too big, like the breast. Soak the chicken several hours in a mixture of buttermilk and spicy rub(I use Emeril's). mix together flour, more spicy rub mixture. In another bowl beat a few eggs together with some milk(3 eggs, I cup milk).Take chicken out of buttermilk and dip into flour mixture, then into egg-milk mixture, then back into flour mixture. Heat canola oil to 350 degrees. Make sure it's that temp by using a frying themomenter. Cook just a few pieces at a time, 15 to 20 minutes or until you get a nice color. there you go. You can add as much of the spicy rub as you want and some salt too if you want.
Chilli:Turkey chilli or you can use beef.
cook ground turkey in a skillet that has 2 T oil in pan. Add 2T chilli powder,1/2t cumin, 2t salt,and 1/4t cayenne(or more). Cook until meat is browned and not pink.Add 1 cup chopped onions,1/2 cup chopped bell peppers,1/2 cup chopped celery.cook 4 minutes more.add 1/2 cup chopped tomatoes(canned is fine),2T cilantro,2t jalapenos(or more), and 2t chopped garlic. Add 4 cups chicken or beef stock. If you want beans in it, then add these now. Cook at a simmer for 45 minutes. Serve with chopped green onions and shredded chedar cheese.Enjoy & don't forget the cornbread too.
Cincinnati Chili
An unusual chili, with cinnamon, cloves, and even chocolate!
INGREDIENTS
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
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--Fried Chicken
Ingredients:
2 quarts vegetable shortening
3 whole frying chicken (2 1/2 lbs ea)
2 cups flour
2 tablespoons white cornmeal
2 tablespoons salt
2 teaspoons fresh ground white pepper
Directions:
In a large, well-seasoned cast-iron skillet, heat shortening to 375F. Wash chickens and dry well. Cut each into 8 serving pieces.
In a large mixing bowl, combine flour with cornmeal, salt, and pepper; dredge chicken and set on paper towels. Fry chicken in hot oil, turning to brown evenly on all sides. (This will take from 10-12 minutes; white meat will cook faster than dark meat.)
As each pieces becomes golden brown and tender, transfer to paper towels to drain. Keep chicken hot until serving in a preheated 350 oven; set well drained pieces on an ovenproof serving platter on middle shelf of oven with the door slight ajar. For cold fried chicken allow to cool, then wrap tightly and refrigerate overnight.
chili
1 lb of ground beef or turkey or chicken
1 green pepper diced
1 red pepper diced
1 jalepeno
1 habanero
or you can use a can of diced green chilis....remmeber when cutting to use gloves...it will sting where ever you touch
1 can black beans
1 can kidney beans
1 package of chili spice
1 can chopped tomatoe in jalepenos
1 can of chicken broth
1 med chopped onion
brown meat mix w/ other ingredients ...bring to a boil then simmer for an hour or so....it is awesome
you can also put a can of corn in there if you choose...and i always serve w/ crackers or cornbread...and always a hit at my party's...
have fun
be safe
Instead of using bowls make your own bread bowls for Chili. I usually make mine from scratch but you can do it this way for large groups and use frozen bread dough. You can also play around and add cheese to the dough or a bit of spices to make it your own. (For Chili I usually add a bit of cheddar cheese to the bread dough)
Bread Bowls for Chili
INGREDIENTS
1 pound frozen bread dough, thawed
DIRECTIONS
1. Thaw bread dough.
2. Preheat oven to 375 degrees F
3. Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
4. Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
5. Bake at 375 degrees F for 18 to 20 minutes.
Chili I know how to make it and it is the best. 1# hamburger meat and 1# deer. Brown this with as much onion as you like. Add 2 cans chili beans a can of rot ell what ever flavor that you like and tomato juice or what ever juice you like, like spicy v-8, or I use clamoto. The key is simmering it all together to combine the flavors. If you don't have deer use sausage. Some salt, pepper and chili powder or chili seasoning. You have to adjust for whatever hot you like.
here is a kickin alternative to conventional chili... i make this a couple times a year at the track when we race motocross.. i usually double batch it and usually run out within an hour.. everyone loves it.. i spent a couple of years getting it the way we like it.. try it cause it will be a hit guaranteed
Ingredients:
1 whole chicken
6 cups water
4 cans navy beans, drained and rinsed
1 can Great Northern Beans, not drained
1 can black beans, drained and rinsed
4 cans green chilies, not drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, diced
1 large Vidalia onion, diced
75 leaves fresh cilantro, chopped
1 lime, juiced
8 oz shredded Colby jack cheese
8 oz shredded taco seasoned cheese
1 tsp garlic powder
1 tsp cumin seeds
1 tsp cumin powder
5 tsp chili powder
1 tsp basil
1/2 tsp oregano
3 tsp crushed red pepper
3 tsp sea salt
2 tsp ground black pepper
3 tbsp brown sugar
5 tbsp corn starch
5 chicken flavored bouillon cubes
Method
Combine 1/2 tsp cumin powder, 1 tsp sea salt, 1 tsp black pepper and rub moist chicken. Let rest in fridge 4 hours. Remove and put into stock pot with 6 cups water and bouillon cubes. Boil for 2 hours, until meat falls off bones. While chicken is boiling, take onions and ladle out some chicken stock into a stir-fry skillet. Cook onion until translucent, and then add green, yellow and red peppers. Add cilantro and cook for 2 to 3 minutes stirring constantly. Add fresh chopped garlic, cumin seed, powdered cumin, garlic powder, 2 tsp chili powder, basil, oregano, 1 tsp crushed red pepper, remaining sea salt, black pepper and 4 cans of chilies, adding chicken stock as needed to maintain paste like consistency. Cook on medium heat for 4 to 5 minutes stirring constantly. After chicken is falling off bone, remove from pot, deskin and debone, shredding meat as you go. Strain remaining broth and put back in stew pot. Add chicken, and pepper seasoning mixture. Bring to hard boil, stirring constantly, and then reduce heat to just above simmer. Add beans, and any remaining seasonings. Squeeze in lime and simmer for around 2 hours. After simmering, ladle out about 2 cups broth and add ice cubes to broth to cool down. Add 5 tbsp cornstarch and whisk rapidly with a fork. When completely dissolved, add mixture with 3 tbsp brown sugar, stir in thoroughly, then increase heat to medium high, stirring constantly until it thickens. Add cheeses and reduce heat, stirring until cheese is fully combined and remove from heat.
Notes: you can sub fresh cilantro for powdered
Number of servings: 24
2 large onions chopped
1 whole head of garlic, crushed and chopped
2 tins chopped tomatoes
2 lbs steak mince
3 tins red kidney beans
1 fresh red chilli and 1 fresh green chilli (to taste)
Hot chilli powder
Cayenne pepper
Cumin
Salt & freshly ground black pepper
1. Fry the onions and garlic in olive oil until soft and transluscent
2. Add the tomatoes and cook for a couple of minutes while you brown the steak mince in another pan.
3. Add 2 tsps chilli powder, 2 tsps cayenne pepper and 1 tsp cumin to the pot with some salt and pepper and the chopped fresh chillis
4. Add the browned steak mince and mix thoroughly.
5. Drain and rinse the kidney beans and add them to the mixture mixing everything together thoroughly.
6. Check the seasoning (it will taste rough at this point as the spices haven't cooked in yet)
7. Cover and simmer for 2 hours and then eat with rice or garlic pitta breads.
Sorry, can't help with the fried chicken, I just brown them in a little olive oil and then cover and leave them to cook until the juices run clear - turning them occasionally so they don't burn.
I'm sure that a nice Southern lady (or gentleman) will help you out there.
Have fun on match day