The boss has been bringing in chili that he's been making with the ground beef from his 1/3 a cow that we both went in on. It's been quite good!
So I've been trying to find a good time to make Meathead's All Purpose Chili recipe and share some with him. The only thing I did differently was add 3-4 tablespoons of rendered pork fat. I've had this stuff in the fridge for a couple of months and been struggling to use it in some cooks. This cook seemed like a good candidate (and yeah, I was happy with the results).
The kitchen vent is taken out, awaiting our new over-the-range-microwave and the slow cooker wasn't an option (wife complains that it stinks up the whole house. Me, I don't mind waking up to the smell of simmering chili!), so I planned on doing this outside on the weber. And I could add a little smoke.
With the weekend being taken up with other activities, I said, what the heck, I'll just cook in the dark on the patio.
I upped the recipe to 2 pounds meat, but what I hadn't counted on was with 6 cups of water, 2 pounds of beef, and all the fixin's I wasn't able to get all the wet ingredients into the pan I was using. I probably only got in 3 - 31/2 cups worth. Until I get a bigger pan, or can use the stovetop, I guess I'll stick with one pound at a time.
When I was ready to add the wet ingredients, I had my hands full, and wasn't able to flip on the patio light. So I stumbled off the last step in the dark, dumped the bowl all over the pavers and ended up laying down on the deck box next to the steps. Wife thought that was funny, and laughed while I hosed off the patio and got my shoes all wet.
The outside temp was probably in the low 60's by this point.
Hurried up and remixed everything, added it into the chili on the grill (light on BEFORE carrying it out!), and went to find dry socks and shoes. Checked on it 10 minutes later, and the grill was losing temp fast. With the outside temp continuing to drop, rather than reheat the grill, ultimately I just brought it inside and finished it on the stove. Yeah, the house smells, but better than busting my shins in the dark.
Browned the beef and added the pork fat on the weber:
Used a separate pan to soften up the red peppers and onions and toast up the garlic and aromatics:
After the grill heat died, we went inside with the heavy pot. Also spilled some juice on the family room carpet. Got yelled at:
I like my chili kinda thick, so I let it cook down for awhile:
It was delish! And the boss liked it as well. Different than the recipe I have from my mom, which I really like as well, but still, I'll make this again and again!
Sorry, no pic of me falling over or the wet patio...
Edit: I added red beans (couldn't find pinto's like the recipe mentioned), but only half as much.
So I've been trying to find a good time to make Meathead's All Purpose Chili recipe and share some with him. The only thing I did differently was add 3-4 tablespoons of rendered pork fat. I've had this stuff in the fridge for a couple of months and been struggling to use it in some cooks. This cook seemed like a good candidate (and yeah, I was happy with the results).
The kitchen vent is taken out, awaiting our new over-the-range-microwave and the slow cooker wasn't an option (wife complains that it stinks up the whole house. Me, I don't mind waking up to the smell of simmering chili!), so I planned on doing this outside on the weber. And I could add a little smoke.
With the weekend being taken up with other activities, I said, what the heck, I'll just cook in the dark on the patio.
I upped the recipe to 2 pounds meat, but what I hadn't counted on was with 6 cups of water, 2 pounds of beef, and all the fixin's I wasn't able to get all the wet ingredients into the pan I was using. I probably only got in 3 - 31/2 cups worth. Until I get a bigger pan, or can use the stovetop, I guess I'll stick with one pound at a time.
When I was ready to add the wet ingredients, I had my hands full, and wasn't able to flip on the patio light. So I stumbled off the last step in the dark, dumped the bowl all over the pavers and ended up laying down on the deck box next to the steps. Wife thought that was funny, and laughed while I hosed off the patio and got my shoes all wet.
The outside temp was probably in the low 60's by this point.
Hurried up and remixed everything, added it into the chili on the grill (light on BEFORE carrying it out!), and went to find dry socks and shoes. Checked on it 10 minutes later, and the grill was losing temp fast. With the outside temp continuing to drop, rather than reheat the grill, ultimately I just brought it inside and finished it on the stove. Yeah, the house smells, but better than busting my shins in the dark.
Browned the beef and added the pork fat on the weber:
Used a separate pan to soften up the red peppers and onions and toast up the garlic and aromatics:
After the grill heat died, we went inside with the heavy pot. Also spilled some juice on the family room carpet. Got yelled at:
I like my chili kinda thick, so I let it cook down for awhile:
It was delish! And the boss liked it as well. Different than the recipe I have from my mom, which I really like as well, but still, I'll make this again and again!
Sorry, no pic of me falling over or the wet patio...
Edit: I added red beans (couldn't find pinto's like the recipe mentioned), but only half as much.
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