29
Jan
10

Jim’s Fusion Chili

This isn’t a fixed recipe – it is a guide for making a chili to suit your taste.
I don’t always make chili the same way.


Ingredients

{ Typical quantity that I make –  there should be extra because it tastes better with time. }


3 Lb                      Ground beef 80%-90% lean, coarse grind preferred
                            Good meat is bright throughout and has a fresh odor.
2 packages            Chili seasoning (intended for 2 Lb beef)
                            The first ingredient should be ‘spices’, not ‘flour’.
                            I use McCormick or Great Value (WalMart).
As needed             Water
12oz can               Tomato paste       That’s right – NO tomato sauce!
2+ teaspoons        Red curry paste – Prik Khing or Thai Panang curry paste
                            A complex spice mixture including some spices that Americans
                            don’t often use, such as lemon grass and galangal.
                            I have used the Maesri brand 4oz can.
                            Available in Asian markets and larger supermarkets.
½ – 1 teaspoon      Cinnamon
1+ tablespoons      Honey or brown sugar or molasses
2-6 ounces            Whiskey
                            Reminder: this & several other ingredients are optional!
4-12 ounces          Sun-dried tomatoes
– – –                     Black beans
– – –                     Sour cream
– – –                     Crackers or buttered toast Does not go INTO the chili!


Assembly

  • Brown the ground beef on medium heat in a pot. Break it apart and stir it frequently with a heavy spoon. Stop when all is brown except for a few pink spots.
  • Drain the ground beef. Place a saucer over the beef and press while draining.
  • Return the beef to medium heat and add several cups of water.
  • Add Chili seasoning. I have also used Taco seasoning for 1 package.
  • Add tomato paste (start with 8oz) and water (as needed) to form a sauce.
  • Stir thoroughly, and taste.
  • Add red curry paste (start with 2 teaspoons).
  • Stir thoroughly, and taste.  Taste develops slowly, it is not fully apparent for 1 hour.
  • Add red curry paste to taste.
  • Stir thoroughly, and taste.  As before, some time is needed to realize the flavor.
                                        Curry will increase the spiciness, but notice the change in flavor.
                                        Complex flavor, such as citrus and garlic, should be noticeable.
  • Adjust the tomato paste and water as needed.


EVERYTHING in this section is optional

  • Add cinnamon, about 1/2 teaspoon. Stir thoroughly, and taste.
  • Add cinnnamon to taste. Taste should be accented slightly with no hint of cinnamon flavor.
  • Add honey or other sweetener (start with 1oz) to taste. Stir thoroughly, and taste.
  • Taste should soften a little. Brown sugar or molasses should ‘darken’ the flavor slightly.
  • Add whiskey (start with 2oz) to taste. Stir thoroughly, and taste.
                                                                 Whiskey should ‘darken’ the flavor slightly.
  • Add sun-dried tomatoes to suit your bad self. The oil with the tomatoes is fine, too. Stir thoroughly, and taste.
  • Cover the pot and simmer on low heat. Stir occasionally.
  • Ready to eat in 30 minutes.
  • Ready to refrigerate in 2 hours.
  • May be frozen in an air-tight container.


Serving

  • Buttered toast  is a great alternative to crackers.
  • Rinse and warm the black beans for a topping.
  • Sour cream is especially good if the chili is hot-spicy.

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