With my FreshDirect, I'm trying to order meat on occasion when I think I'll have a night to attempt to cook it and am brave enough to try (I mess up veggies or baked goods, whatever; I mess up meat or fish, yikes). A while ago (December, to be honest), I ordered some kind of meat and did a wild attempt at my dad's (grandmother's) chili. It turned out in no way like chili because of how much I changed from the original recipe, but it was meaty and warm and edible (sales pitch!). Anyway, it worked for me, especially with some cheese on top, and I had enough for several meals, to which I added polenta several times. I love chili because it ages so well and you can freeze it and the flavors get better. It's a great way to branch into meat cooking because it doesn't threaten me with risky self-assessment of done-ness and is delicious.
Here's my dad's recipe, which I can attest to being delicious. The recipe as he passed to me is in spreadsheet format with stages separated into numbered sections. Welcome to why I'm an excel nut.
Ingredients for A (Stage 1)
3.0 Red chilies or Jalapeno [fresh] chopped
3.0 Green Anaheim or Ordinary
3.0 tbsp. Cumin seed
6.0 Cloves of Garlic-chopped
3.0 Onions-chopped
4.0 lbs. Beef [chili cut]
2.0 lbs. pork sausage
2.0 tbsp. cooking oil
Ingredients for B (Stage 2)
3.0 oz Jar of chilipowder [Gerhard]
1.0 tsp. Oregano
2.0 tbsp. Paprika
2.0 tbsp. Vinegar
0.5 cup boiling water
2.0 can beef stock
1.0 can jalapeno chopped
2.0 14oz can tomatoes
1.0 pc chopped celery
1.0 tbsp. Worchester
0.5 cup beer
6.0 cloves
Ingredients for C (Stage 3)
0.5 cup beef broth
2.0 tbsp. Mesa corn meal
Salt and Pepper
Pinto or Kidney beans
Instructions
A Lightly brown meet cook for 30 min
B Cook for 45 minutes
C Cook for 30 minimum 30 minutes
D Beans on side or mix some
Now what that all means, obviously, is that you put all of the ingredients in A together in the pot and lightly brown the meat and then cook for 30 minutes. Once that's happened, add in all the B ingredients and cook for 45 minutes. Then add in C ingredients and cook for at least 30 minutes. You are then free, in step D, to do what you wish with the beans.
Here's my dad's recipe, which I can attest to being delicious. The recipe as he passed to me is in spreadsheet format with stages separated into numbered sections. Welcome to why I'm an excel nut.
Ingredients for A (Stage 1)
3.0 Red chilies or Jalapeno [fresh] chopped
3.0 Green Anaheim or Ordinary
3.0 tbsp. Cumin seed
6.0 Cloves of Garlic-chopped
3.0 Onions-chopped
4.0 lbs. Beef [chili cut]
2.0 lbs. pork sausage
2.0 tbsp. cooking oil
Ingredients for B (Stage 2)
3.0 oz Jar of chilipowder [Gerhard]
1.0 tsp. Oregano
2.0 tbsp. Paprika
2.0 tbsp. Vinegar
0.5 cup boiling water
2.0 can beef stock
1.0 can jalapeno chopped
2.0 14oz can tomatoes
1.0 pc chopped celery
1.0 tbsp. Worchester
0.5 cup beer
6.0 cloves
Ingredients for C (Stage 3)
0.5 cup beef broth
2.0 tbsp. Mesa corn meal
Salt and Pepper
Pinto or Kidney beans
Instructions
A Lightly brown meet cook for 30 min
B Cook for 45 minutes
C Cook for 30 minimum 30 minutes
D Beans on side or mix some
Now what that all means, obviously, is that you put all of the ingredients in A together in the pot and lightly brown the meat and then cook for 30 minutes. Once that's happened, add in all the B ingredients and cook for 45 minutes. Then add in C ingredients and cook for at least 30 minutes. You are then free, in step D, to do what you wish with the beans.
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