Make chili keto beef and broccoli slow cooker recipe
Do you mean Chili co.n Carné? If so, I can share most of my recipe and method with you. Every year about this time actually over a week tomorrow, this year we have a gathering of boat people from our stretch of water. A group of them gather by the bridge at the end leading to the harbour, and swim about a mile to one of the house boats, where there is a hot tub, beers, wines, etc. and many people bring food. I have been told I may attend ONLY IF I make a large pan of my Chili co.n Carné. Last year the swim was cancelled due to very bad weather, so I froze the chili in. We ate about four portions each at hom.e over the next few weeks, we gave several portions each to five other couples, and we still had enough in the freezer for six generous servings which we finally co.nsumed about five weeks ago. The same pan of food is usually co.nsumed within an hour, if the swim isnt cancelled. Altogether, about 36 servings, I think. But I digress… On the Wednesday, I buy 2 3 kilo of beef not the most expensive, but fairly lean with some marbling and 1 kilo of minced beef not lean. Onions, fresh garlic, kidney beans, black eye peas, tomatoes and a mixture of whatever peppers I can find, from red and green Jalapenos, red and green Spanish peppers, habanero, Scots Bonnet, Madame Jeanette, red and green Indonesian Rawit. Also on the shopping list are a couple of secret ingredients. I make sure there are Chili powder, Cumin, Paprika powder, Cloves, Cayenne pepper, Basil, Oregano, Thyme, Chives and Dragon in the kitchen. If I bought dried beans, I put them in salted water to soak overnight. Thursday Cut the beef into approx. 1″ cubes , marinade in soy sauce for a half hour, dab dry and toss in spiced flour to get a light coating. Peel and slice the onions, not too thinly, chunky is good. Depending on the amount to be prepared take a whole garlic or two, peel, separate, crush slightly and peel the cloves slice into fairly thick pieces. sounds like a lot of garlic, I know, but itll be OK and its healthy. Select the required types and amounts of peppers, cut the stalks off them and slice them down the middle. If the food is for real enthusiasts ,leave most of the seed and all of the pithy bits intact, otherwise, remove the seeds and most of the pith. Cut the peppers into small squares, or slices if preferred. If beans have been soaking overnight, change the water, boil them up for ten minutes, turn off the heat and leave them soaking. Add olive oil Pomace, not Virgin to a deep pan / wok and warm it up add the peppers to the pan. When the oil is hot, before the peppers burn, add the meat, tossing it so its thoroughly covered in oil. Cook on high heat, tossing it, until browned. Turn the heat lower if necessary add a drop more oil then add the garlic and onions. Simmer until the onions are translucent. Put the lid on the pan and leave to cook on a LOW light for a while, checking the peppers and garlic dont burn, and turning the meat over every now and then. Add the required mix of powdered spices to taste gently fry the spices for a few minutes, then add chopped tomatoes canned tomatoes are also good at this stage. Add Basil, Oregano, Thyme, etc., according to your preferences, stir well, close the pan and simmer for an hour. Leave to rt and cool. Friday Pour the water away from the beans. Add just enough water to cover the bottom of the bean pan with 1/2″ of water, add salt and other herbs and spices if desired experimentation is always educational and steam in the closed pan for 15 20 minutes. Add a can of chopped tomatoes and simmer gently for a while,adding more spice as required. Warm up the beef pan until hot. Add the minced beef, stir in and cook until the mince is browned. Taste and adjust seasoning as required. Add the beans to the pan, along with any remaining liquid. Also add tinned sweet corn, as required. Add tomato puree and stir in well. Leave to simmer gently for an hour. Cool down, allow to rt in closed pan. Sit back and have a beer. Saturday The Chili should be maturing nicely by now. Heat it up, serve a small portion for yourself and your partner. Taste, discuss flavour balances, etc. Adjust where necessary have another beer. Close the pan, allow to cool and leave until tomorrow morning. Sunday Warm up gently until hot, then cook vigorously for 15 20 minutes. Final taste check and seasoning adjustment. Take off the heat. Take the pan, insulated, to where it needs to go in my case about ten houseboats downstream, and serve with tortilla chips, sour cream, quacamolé or anything else that takes anybodys fancy. Take a seat, relax, chat with the neighbours. Oh, yeah ,and have a well ea.rned beer! PS I have carefully avoided mention of the secret ingredients nothing unlawful, I promise! which I add during the last stage. They add a certa
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