Chili (AiXeLsyD13 Style) 🌶


Ingredients:

  • 1 lb. round steak, cut into cubes
  • 1 lb. ground beef
  • ½ package of bacon pieces
  • 1 10.75 oz. can condensed tomato soup
  • 1 14.5 oz. can petite diced tomatoes with sweet onions
  • 1 12 oz. can tomato paste
  • 1 6 oz. can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 15 5 oz. can kidney beans
  • 1 15.5 oz. can black beans
  • 1 fresh jalapeño, diced
  • 1 fresh orange bell pepper, diced
  • 1 fresh sweet banana pepper, diced
  • 1 12 oz. bottle of Straub Amber
  • 1 pack of chili spice mix
  • 2 tsp. minced garlic
  • Onion powder, garlic powder, steak seasoning, seasoned-salt, cumin, paprika, cayenne, black pepper, white pepper

I wanted to try 2 things, the Ninja Foodi pressure-cooker function & steak in the chili. The steak was successful, the pressure-cooking was not so much.

I cut up the steak and sautéed with a tiny bit of EVOO in a pan on the stove on high then medium-high, added about half of each chopped up fresh pepper, the ground beef, and about a tablespoon of minced garlic. This is where I added all of the dry spices at the end. I don’t measure. I also used some Straub to deglaze the pan. This mix was delicious.

I added the rest of the ingredients into the Foodi after draining & rinsing both cans of beans… including the unused peppers, garlic, and beer.

It got up to pressure then insisted I “ADD WTR.” I reluctantly added a cup of water and a beef bullion cube. I like chili thick enough to eat with a fork.

It got up to pressure again and insisted “ADD WTR.”

Googling solutions seemed to lean to the fact that it could be overheating, stuff could be burning on the pan, or a few other suggestions. A real life friend confirmed the burning thing via Facebook. It eventually got to a boiling point after the second pressure-up, but again demanded “ADD WTR.” No, Foodi. I like thick chili! NO ADD WTR! NO ADD WTR! I put it on the saute setting and let it boil down for a bit.

I think the stove top would have been the same amount of time. The flavors were great. Would they had been enhanced with proper pressurized cooking? Will the Foodi learn to say “STR SHT” when that’s what it really means?

Next time I will put the liquid on the bottom maybe? Also, no water/bullion cube… and I may eliminate the small can of tomato paste & sauce. The meat & pepper mix itself before other stuff was delicious. I could add the tomatoes, & soup, & beans right there and have a fine meal to be seved with rice or mashed potatoes.

Maybe I will go back to the slow-cooker. You can’t deny how awesome that is. My recipe is always changing.

One of these days I’m gonna try cocoa powder. I have seen stuff calling for brown sugar (which I love in spaghetti sauce), but no thanks in chili. I have also had cinnamon in chili, an that’s totally not my thing, but I get it if you dig it.

I had mine with some tortilla strips, shredded sharp cheddar cheese, and a dollop of sour cream. We had some pretzel breadsticks on the side too. They serves soft pretzels with chili at my elementary school, so they will always belong together for me. This would have also been great over mashed potatoes or on a baked potato, rice, or even pasta.

IG CHILI

How do you do chili (or chili con carne)? Beans? No beans? Over pasta? Over potatoes or rice? Any musts for the side like peanut butter, corn bread, sweet corn cake, rolls, cinnamon rolls, tortilla chips or strips, etc.?

Do you use cheese or sour cream? Do you like it hot? Do you cut the heat with anything?

Do you have a preferred cooking method?

Any tips on pressure-cooker (or Ninja Foodi) chili?

Teh Facebooks on Chili

Kids, Gardening, & Jalapeños. 👨‍👩‍👧‍👦🌱🌶️


The kids like to garden. They helped plant once again this year, and have been great at watering, upkeep, & harvesting. They really did most of the planting work this year, and are learning about how to keep weeds out and when to pick ripe peppers. (They’re already pretty good at tomatoes.)

Molly & Ian try a jalapeño from the garden! 🌶️

This year, by accident, I picked up a jalapeño plant when shopping at Home Depot. I meant to get 2 each of yellow bell peppers, orange bell peppers, and red bell peppers. I came home with a jalapeno and only one yellow pepper. We also planted some sweet banana peppers.

When I brought it home, Ian was determined to plant it & try some. He was true to his word! Molly & Ian did both try it! I put the video up on YouTube and IGTV.

Decide for yourself if you think they liked it:

I haven’t ever grown hot peppers despite all my years growing tomato, pepper, & a slew of other stuff.

I asked on various social media platforms on how to tell if your jalapeno is ripe and I got a handful of differentiating opinions. I got…

  • When they turn red. (Was told they turn black before they are red.)
  • When they start to get little brown lines/wrinkles.
  • At around 3″ long.
  • At around 6″ to 8″ long.
  • Look at the photo on the plant tag.
  • bury match heads to make them hotter.

So, how do you tell when they’re ripe?


Share your hot pepper ripeness tips & any other tricks below on the comments.

Have an recipes to share too?  I would like to hear your thoughts on gardening, jalapeno peppers, or the video below!

This has been a fun gardening journey.  It is exciting to see them learn about composting, growing food, and then trying it & even cooking with it.  We have had plenty of beautiful snap beans, sweet banana peppers, & a few varieties of cherry tomatoes so far.

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Much #latergram. #GardeningForKids

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#Jalapeño!🌶

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#SweetBananaPeppers!

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How yinz make your chili? 🌶 [Chili à la AiXeLsyD “Recipes”] 🌶


Yinz like chili?  I do.  I haven’t made any for a long time.  I may need to change that.  I stole this (& modified it) from my never-used Cookpendium blog.  My writing has hopefully improved since then.  Maybe not.  I like a tamer chili that would appeal to a wide variety of people to add heat as they like.  I like it thick enough to make a spoon stand.  I can take or leave the beans, and I reject your debatable elitist visions of chili or what it ought to be.

I ought to try and make a new batch using only stuff I buy at Aldi.

How do you make yours?


[Originally from a post at (the now defunct) PittsburghBeat.com, here’s a few consolidated chili recipe/methods…]

Recipe 1:

I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.


Recipe 2:

Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.

[Edit:  It was good.]


Recipe 3:

I must have pinned this at some point, too.  Someone re-pinned it here…

I think it was a joke about Pepto because this chili killed my guts, even served over mashed potatoes.


Share your chili recipes with me in the comment section below.  Don’t be a jag and sit on your secret ingredient(s).  Is it cocoa powder?  Chocolate bars?  Corn?  Zucchini?  Cinnamon?  Potatoes?  Steak?  Instant potato flakes?  Cornmeal?  Chupacabra?

How do you serve it?  In a bowl?  Over baked or mashed potatoes, rice,or spaghetti?  With soft pretzels or cornbread?  With tortilla chips or crackers?

How do you cook it?  Crock pot?  Dutch oven?  Stove top?  Over a campfire?

Do you like the Hormel canned stuff or the stuff from Wendy’s?  Who makes your favorite?

Spill it!

Those Other Stuffed Peppers


So, tonight for dinner I made a new (to me) one.  The wife has made it several times and it’s always a hit with the kids.  I think her original recipe was entitled Santa Fe Stuffed Peppers.  This takes out a bit of the spice and she’s not a huge fan of black beans (which I would have included).  Everything here came from Aldi, except the slices of white American cheese.  We just had that on hand, and no shredded cheese.  It worked well.

Our 3 year old daughter wolfed down about a pepper and a half worth of filling, skipping the outer pepper for some reason.  (She would possibly eat it all, or just the reverse tomorrow.)  She said that we should have it every night for dinner.  I noted that she really likes these, and her mom’s homemade Manwich-like sloppy joes, and that we should start a food truck that specializes in ground meat and call it “Ground Around Town.”  She said we have to paint it pink.  I asked if she wanted to cook or wash dishes.  She chose cooking.

Out of all the stuff you think kids might be picky about, they gobble this up.  (3 yo & 18mo).  I like these better than the more traditional meatball w/ rice stuffed in a green pepper & covered in spaghetti sauce or tomato soup.  For some reason, I can dig the rice & ground meat mixed… but I do not like rice in meatballs.  The red, yellow, & orange peppers are very sweet too.  I like them more than the green ones.  Also, if you mention that you like your peppers stuffed with sausage, you can just close this tab and move on.

These were really easy to make…

All I did was…

Cook the rice & set it aside.  I used the liquid from the can of tomatoes & a beef bullion cube in the water.

Cut the tops off of the peppers, pull out seeds & weird white stuff off of the inside.  (Bethany parboils them first, I didn’t.  I liked them a bit crunchier.)

Brown the ground beef, season to taste.  I added onion powder, garlic powder, & seasoned-salt.  (We have also used ground turkey for this.  It’s delicious.)

Mix the fire-roasted diced tomatoes into the ground meat after draining the fat off.

Mix the rice & beef/tomatoes together.

Put the peppers in a glass baking dish.  Pack the peppers with the tasty rice & beef goodness.  Two didn’t stand up well on their own, so I made little foil stands.

I cooked them in a preheated oven at 375° for 20 minutes, then added the slices of cheese for 5 minutes.

Like I said, Bethany parboils the peppers so they’re a bit softer, so she cooks it at 325° for 20-25 minutes.

Next time, if I make this, I may cook the rice in tomato paste or other tomato flavoring, and add the black beans.  Not sure what the kids would think.  Maybe a little bit of heat would be nice too?  This reminds me of Spanish rice in a pepper.

 

 

Do you make anything similar?  Do you do stuffed peppers a different way?  Do you stuff acorn squash like this?  Do you do different seasonings?  Make ’em meatless?  (Toasted garbanzo beans & black beans might be really good in this!)  Let me know in the comments!

BBQ Pork & Slaw Sandwiches


Thought I’d share…

Made these with the wife today, and they were delicious.

Pulled Pork:

  • Pork Roast
  • Bottle of Beer
  • an apple
  • an onion

Dump the roast and beer into the crock pot over top of the sliced apple and onion. Set it on low for 8 hours. Pull out to rest for a bit, then shred with a fork.

ColeSlaw dressing adapted from Primanti Bros. copycat recipe:

  • bag of shredded cabbage & carrots
  • ¼ cup apple cider vinegar
  • ¼ cup distilled white vinegar
  • 5 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable or canola oil
  • salt and pepper, & Season All to taste.

Mix dressing together, pour over shredded rabbit food, cover & let chill for a bit in the ‘fridge.

The sandwich:

  • bakery buns (ours were from the big bird)
  • Sliced Meunster (or another white cheese like Brick, Swiss, or Provolone)
  • your favorite BBQ Sauce
  • ⬆that shredded pork
  • ⬆that cole slaw mixture

Build a damn sandwich. Do I really need to explain how to do that?

Trust me, this is delicious.

image

New BBQ Joints?


Pittsbugh BBQ Co. - Brisket Sandwich

Good BBQ helps to grow healthy sideburns.

Well, you probably know I like barbecue.  I’m a big fan, and I’m always willing to try out new places.  Well, new places that don’t have shrimp or other deathfish on the menu.  I’ve scoped out the web sites three places I haven’t tried… perhaps they’re rather new?  Can anyone tell me if they’ve been to any of these places & what they think?  (Or if they have any stuff on site that’s not listed on the online menu?)

Perhaps, like movie nights, I can organize a Pittsburgh (& surrounding area) BBQ tour?  Would anyone be interested?

I’d like to check out the following BBQ restaurants…

Of course we’d have to hit my favorites… Brentwood Express Rowdy BBQ, Pittsburgh Barbecue Co., & Clem’s Cafe!

Were else are the deathfish-free BBQ joints in in & around the ‘Burgh?

A wing tour has been suggested, but 95% of the places that fry wings also fry deathfish, so I’ll stick with Gooski’s.

Nine Can Vegetable Soup


This is an incredibly easy & delicious dinner or lunch.

Well, the name’s misleading.  Sometimes it’s not exactly nine cans.  I’ll give you the recipe as it was given to me…

Nine Can Vegetable Soup

  • 2 cans Hormel chili, any variety
  • 1 can vegetable soup
  • 1 can green beans
  • 1 can sliced new potatoes
  • 1 can mixed vegetables
  • 1 can corn
  • 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).

Optional: 1lb ground meat*

Dump the entire contents of every can into the crockpot – liquid and

all.

*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.

Well, sometimes I do it like this…

  1. Hormel Chili with Beans
  2. Hormel Chili with No Beans
  3. Campbell’s Beef With Barley & Vegetables Soup
  4. Campbell’s Vegetable Beef Soup
  5. Cut Green & Wax Beans
  6. Diced New Potatoes
  7. Succotash (Corn & Lima Beans)
  8. Mixed Vegetables with Potatoes
  9. Diced Tomatoes with Basil, Garlic, & Oregano
  10. Petit Diced Tomatoes

Nine Can Vegetable Soup

I didn’t take this picture, or make this soup. This is pretty much what it looks like though. (athomewithkim.com)

Sometimes I add other stuff.  I think I’ve put in Garbanzo Beans, Mexicorn, or

the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans.  Sometimes I dump some of the liquid of the cans out.  I like thick soup.

I’ve used ground beef & ground turkey… both work really well.  I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)

I just put it into the crock pot on low all day.  Dinner’s ready when you get home!

I like to have it with homemade bread, or over biscuits like a pot pie.  If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.

I also like the tiny saltine crackers.

A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches.  It freezes & re-heats easily.

Do you make something like this?

What are some good soup recipes or easy crock-pot recipes?

Turkey Noodle Soup


So, I made some really easy turkey noodle soup yesterday.  It turned out to be pretty delicious, and I lucked out because a lot of the ingredients were on sale.

Turkey Noodle Soup!

My cell phone takes absolutely terrible photos, but trust me... this was delicious.

In the morning, I popped 2 turkey breast cutlets into the crock pot, piled on top of chopped baby-cut carrots & celery.  I added some a cup of water with a chicken bullion cube… and piled on some spices; Poultry Seasoning, Season All, black pepper, garlic, sage, and parsley.  I should have probably added an onion, but I forgot.

8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth.  When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.

Result?  Rather effortless yet delicious soup.

I found myself wondering if the broth & noodles would have cooked well in the crock pot.  Will noodles cook well without the boiling & just the saturation?  Would they eventually fall apart if over-cooked?

I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.

How do you make chicken or turkey noodle soup?

How do you make your other favorite kinds of soup?

Have any secret ingredients? 

I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately.  Sometimes I add beer to soups… just because I can.  I dunno if it’d go well in chicken or turkey noodle though?

How to Drink Buttermilk


I’ve been quiet with blogging lately.  I’m not all that busy, and I’m certainly not out of things to ramble on about.  I guess I’ve just been doing other stuff.  I hope everyone enjoyed their holiday & any time with friends, family, or time off of work.  Today. I was inspired to make a post about buttermilk, and thought I’d get it down before I forgot about it.

Charlie’s Old Fashioned Buttermilk

Charlie’s Old Fashioned Buttermilk

I like buttermilk.  Occasionally, when at the grocery store… something hits me that says I want buttermilk.  Much to my wife’s dismay, I listen.  Buttermilk is an acquired taste to say the least.  Most people any more seem to see it as a cooking ingredient.  It makes great pancakes, ranch dressing, and mashed potatoes.  It’s a good dredge for breading.  It’s good in many recipes.  But, it’s also a delicious drink.

Generally I prefer Charlie’s Old Time Buttermilk (by Turner’s) or Country Charm Cultured Buttermilk (by Dean’s).  Uncle Charlie’s has the tiny added butter flecks.  If you like things like sour cream, cottage cheese, or stinky cheeses… you may also like buttermilk.  (Maybe if you like yogurt too… but I personally hate yogurt.)  You may like it only after your first couple of tries, like beer or coffee.

No, it’s not higher in fat than regular milk like you’d expect.  It’s good for you.

I don’t remember not liking buttermilk, but there aren’t many of “us” out there.  My parents always drank it, my grandparents drank it.  I was used to it forever I guess.  It’s delicious, and now something I crave like a special treat.  I’ve had people make horrible faces after trying it.  I’ve had people swear at me, and even hit me after letting them try it.  This is how you man up (no offense to ladies, the dairy-allergic, or the lactose intolerant) & drink buttermilk the right way:

  1. Get a nice tall glass.  (I like a nice beer mug or even a really tall weizen or pilsner glass.)
  2. Pour in just enough buttermilk to cover the bottom.
  3. Add salt & pepper to cover a good portion of the top of the buttermilk.  (Paprika like on old-school diner cottage cheese if you’re fancy.)
  4. Pour buttermilk to the top of glass.  Top off with more salt & pepper if desired.
  5. Make the first gulp obnoxiously large.
  6. Make a refreshing “ahhh” sigh.
  7. Enjoy the rest at a relaxed pace.

…or just drink straight from the tiny jug or carton if you’re a barbarian.

Tall glass of buttermilk

Tall glass of buttermilk

Get Stuffed.


I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling.  A week from tonight, I should be in the process of creating this awesomeness.

I’ll show you my stuffing recipe if you show me yours.

How do you do it?

Maybe this year, I’ll try to make some Potato Filling too.  There are a bunch of recipes for it out there.  Maybe stuffing balls would be good…  Now I’m hungry.

STUFFING!

STUFFING!

Yuengling Lager

Beer