Greetings to all!
I had some ribs left over from last weekend. I thought it would make a great chili. I took the meat off the bones and vac packed it.
I couldn't wait to make the chili, so here it is. The ingredients are the same as my usual chili except I'm substituting the rib meat for the sausage normally added.
Recipe:
1 lb stew beef
meat from one full rack of baby backs
1 large (really large) onion
7 Roma tomatoes
1 can (14 oz)low sodium beef broth
2 cans (16 oz total) no salt added tomato sauce
3 Tbsp chili powder
2 cloves minced garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
1/2 tsp crushed black pepper
Dice and/or chop the onion. If you can see, I have some really small pieces and some larger ones. I started out dicing, then my sore back got more sore, so I chopped instead to hurry things along. Same with the tomatoes.
Combine the dry ingredients in a small bowl.
I brown the beef first, then add the onion to get them started cooking. While that is going on, mix the liquids and dry ingredients in a crock pot. This one is my Mom's decades old one. It still works great and is the perfect size for smaller meals.
I spread out the pork to loosen it up from being vac packed and added that to the crock pot. After the beef was browned and the onion starting to get done, I added that to the crock pot. Simmered on low for about six hours. Normally, I make it the day before I plan to eat it, but it didn't work out that way, this time. Just barely in the nick of time, halfway through my second bowl, I realized I hadn't taken the final shot. Sorry for the mess on that one.
The first shot is of my growing cast iron collection. I have two CI griddles, also, but they didn't make it into the photo.
The ingredients. Not sure where the onion ran off to in this one...
The onion makes its debut here. Also, the tomatoes and dry ingredients.
Browned the beef in CI skillet.
Added the onion.
Spread out and loosened up the rib meat.
Liquids and pork in the crockpot.
Beef and onions added. I started on high to get it boiling, then reduce to low for around six hours.
Halfway through the second bowl, I remember 'proper documentation is required.' Here, chili with shredded Tillamook sharp cheddar and a beer.
Thanx for checking out my leftovers.
I had some ribs left over from last weekend. I thought it would make a great chili. I took the meat off the bones and vac packed it.
I couldn't wait to make the chili, so here it is. The ingredients are the same as my usual chili except I'm substituting the rib meat for the sausage normally added.
Recipe:
1 lb stew beef
meat from one full rack of baby backs
1 large (really large) onion
7 Roma tomatoes
1 can (14 oz)low sodium beef broth
2 cans (16 oz total) no salt added tomato sauce
3 Tbsp chili powder
2 cloves minced garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
1/2 tsp crushed black pepper
Dice and/or chop the onion. If you can see, I have some really small pieces and some larger ones. I started out dicing, then my sore back got more sore, so I chopped instead to hurry things along. Same with the tomatoes.
Combine the dry ingredients in a small bowl.
I brown the beef first, then add the onion to get them started cooking. While that is going on, mix the liquids and dry ingredients in a crock pot. This one is my Mom's decades old one. It still works great and is the perfect size for smaller meals.
I spread out the pork to loosen it up from being vac packed and added that to the crock pot. After the beef was browned and the onion starting to get done, I added that to the crock pot. Simmered on low for about six hours. Normally, I make it the day before I plan to eat it, but it didn't work out that way, this time. Just barely in the nick of time, halfway through my second bowl, I realized I hadn't taken the final shot. Sorry for the mess on that one.
The first shot is of my growing cast iron collection. I have two CI griddles, also, but they didn't make it into the photo.
The ingredients. Not sure where the onion ran off to in this one...
The onion makes its debut here. Also, the tomatoes and dry ingredients.
Browned the beef in CI skillet.
Added the onion.
Spread out and loosened up the rib meat.
Liquids and pork in the crockpot.
Beef and onions added. I started on high to get it boiling, then reduce to low for around six hours.
Halfway through the second bowl, I remember 'proper documentation is required.' Here, chili with shredded Tillamook sharp cheddar and a beer.
Thanx for checking out my leftovers.
Comment