| Kat's Bluegrass Cookbook |
| camp vittles and pick-nic fare |
Kat's New England Chili
I don't care how they make it in Texas! New England Bluegrass pickers
require red beans and tomatoes in their chili!
2 lbs of extra lean ground beef
1 lg onion chopped
2-3 cloves garlic smash, pull of paper and mince
1 green pepper diced
1-2 fresh jalpenos diced (or 1/2 tiny can of minced)
2-8 oz cans stewed tomatoes
1 big can tomato puree
4-5 cans of light red kidney beans or 1 bag, cooked tender
3 tsp chili powder
1-2 tsp cumin
Chopped cilantro (optional garnish)
Salt, Pepper, small bay leaf, pinch of rosemary
Start browning meat in a big skillet. While meat is cooking cut up veggies
and garlic
Add onion and 1 cloves garlic. Sauté until onion wilts then add green
pepper
Open all cans. Put tomatoes and puree in a big sauce pot
Drain liquid off of beans and rinse (this greatly reduces gas producing
starches)
Throw beans in with tomatoes. Add small bay leaf and rosemary. (a little
Bell’s or poultry seasoning will also work, a very little! You don’t
want it to smell like Thanksgiving!)
When meat is browned drain any excess fat and add to tomato/bean
mixture
Bring to low simmer, cover and cook 10 mins
Taste and adjust seasoning, especially chilis and jalapenos
Simmer on low or off to side of campfire for at least an hour
Note: If you don't have jalapenos, add a jar of salsa in instead of one of the
cans of tomatoes.
I prefer the canned light red kidneys because the dark red never seem to
get tender enough.
Caveat emptor: If you plan on cooking your own dry beans, pintos seem to
cook up faster than kidneys. Do not put beans in chili unless they are
absolutely cooked tender. Also, pre-heat to a boil turn off and soak for one
hour, Then drain this water! It will remove the indigestible starches. Refill
with fresh water and either soak more or start cooking. Bean water makes
good plant water if you're the frugal type.
I don't care how they make it in Texas! New England Bluegrass pickers
require red beans and tomatoes in their chili!
2 lbs of extra lean ground beef
1 lg onion chopped
2-3 cloves garlic smash, pull of paper and mince
1 green pepper diced
1-2 fresh jalpenos diced (or 1/2 tiny can of minced)
2-8 oz cans stewed tomatoes
1 big can tomato puree
4-5 cans of light red kidney beans or 1 bag, cooked tender
3 tsp chili powder
1-2 tsp cumin
Chopped cilantro (optional garnish)
Salt, Pepper, small bay leaf, pinch of rosemary
Start browning meat in a big skillet. While meat is cooking cut up veggies
and garlic
Add onion and 1 cloves garlic. Sauté until onion wilts then add green
pepper
Open all cans. Put tomatoes and puree in a big sauce pot
Drain liquid off of beans and rinse (this greatly reduces gas producing
starches)
Throw beans in with tomatoes. Add small bay leaf and rosemary. (a little
Bell’s or poultry seasoning will also work, a very little! You don’t
want it to smell like Thanksgiving!)
When meat is browned drain any excess fat and add to tomato/bean
mixture
Bring to low simmer, cover and cook 10 mins
Taste and adjust seasoning, especially chilis and jalapenos
Simmer on low or off to side of campfire for at least an hour
Note: If you don't have jalapenos, add a jar of salsa in instead of one of the
cans of tomatoes.
I prefer the canned light red kidneys because the dark red never seem to
get tender enough.
Caveat emptor: If you plan on cooking your own dry beans, pintos seem to
cook up faster than kidneys. Do not put beans in chili unless they are
absolutely cooked tender. Also, pre-heat to a boil turn off and soak for one
hour, Then drain this water! It will remove the indigestible starches. Refill
with fresh water and either soak more or start cooking. Bean water makes
good plant water if you're the frugal type.
More Vittles to Come!
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Faves
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Faves
