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dinner - Ambar — LiveJournal
July 27th, 2001
07:07 pm


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Yesterday and today, I didn't have anything cleverly pre-prepared for lunch, as Thursday is grocery day, and I was Out Of Food.

But hanging out in front of the keyboard (look, a new LJ addict. Throw your spare change in the hat, folks) was more interesting than listening to the first hints that my body would like to be fed, and so yesterday I wound up in full headache-and-slightly-nauseous mode, while cooking a perfectly nice porterhouse to medium rare.

Today I got slightly more of a clue, and I now have the tofu thing in the oven. (1 pkg firm tofu, cubed; 8oz of extra sharp Cabot cheddar, grated. Mix with 1/2C heavy cream and 3 beaten eggs; add dried minced onion, garlic salt, and chili powder to taste. Bake in a 350F oven for 30 minutes in a buttered pan.) But I had damn well better break down and make the chili and get it into the fridge, because this is not a smart thing to do to myself.

Current Mood: hungryhungry

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Date:July 27th, 2001 08:24 pm (UTC)

Chili recipe

I personally guarantee this recipe is worth the trouble. And lo!, it'll fit right in your diet. I may have to go get some Prather Ranch beef this weekend and make a batch.

1/2C rendered beef fat or olive oil
2 large yellow onions, peeled and coarsely chopped (about 4C)
8 medium garlic cloves, peeled & minced
4 lbs well-marbled beef chuck, trimmed of most external fat and cut into 1/2-inch cubes
1.5t salt
1-2T olive oil
1/3C mild, unseasoned chili powder (ground chilies, not a "chili mix")
2t ground cumin, from toasted seeds (toss dry seeds in a hot pan until fragrant; grind)
2t dried oregano, preferably mexican
1.5t cayenne pepper, or to taste
5C beef stock, prepared w/o salt, or 4C canned beef broth diluted w/ 1C water
2-3T yellow cornmeal (optional) as thickener

1. In a large skillet over medium heat, warm the beef fat. Add the onions & garlic, lower the heat slightly, and cook, stirring once or twice, until very tender, about 20 minutes.
2. Meanwhile, set a 4.5-5 qt. heavy flameproof casserole or dutch oven over medium heat. Add the beef, season with salt and cook, uncovered, stirring often, until the meat has lost all pink color, about 20 minutes. (If the beef is very lean it may stick slightly. Add the olive oil.)
3. Scrape the onions and garlic into the casserole with the beef. Stir in the chili powder, cumin, oregano, cayenne petter and cook, stirring, for 5 minutes. Stir in the beef stock and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 1.5 hours.
4. Taste, correct the seasonnig, and add water if the chili is thickening too rapidly. Continue to simmer, stirring often, for another 30 minutes or until the meat is tender ans the chili is reduced to your liking.
5. To further thicken the chili, or to bind any surface fats, stir in the optional cornmeal and simmer the chili for another 5 minutes.
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