Sunday, September 13, 2009
Lee Ann's adapted Killer Chili
1 cup onions, diced
a couple of sprays of Pam
1 15 oz can of tomato sauce - I use organic with 3 grm less of sugar
1 15 oz. can of crushed tomatoes (I used a package of home grown large cherry tomatoes on the vine first, I run them through my food processor lightly, then throw in the pot)
1 15 oz. can diced tomatoes w/ liquid
1 medium zucchini, quarter vertically and then cut horizontally into 1/4 inch pieces
1 yellow squash, cut it the same as the zucchini
1/4 small head cauliflower-cut, broken what ever you want to make them roughly marble sized.
- you can use more or less of this or any veggie you like. I personally don't like too much cauliflower.
1 big package of sliced fresh mushrooms - I LOVE MUSHROOMS
2 stems of 1 stalk celery, diced
1 cup carrots, sliced.
1 cup Accu-Weight approved veggie broth
chili powder, to taste, about 1 small container.
Crushed red Chilli pepper
cumin powder, to taste, about 2 tablespoons.
salt, to taste
ground black pepper, to taste
2 - envelopes of sweet - n- low
Spray your pot with Pam and cook onions until clear and softened. If your pot get too dry, toss in a splash of veggie broth.
Add all 3 cans of tomato products. (or food processored fresh tomatoes) Add some salt, chili pepper (about 1/3 of the small container) and some fresh ground black pepper and let it simmer. Here's where I modified the
recipe - use the spices very very slowly - simmer and taste as you go. You will flavor it better to your taste.
Take carrot circles, diced celery and cauliflower bits, put in microwave safe bowl, add a splash or 2 of veggie broth and cover with plastic. Steam them in the microwave just long enough to soften slightly (about 5 minutes).
Add all raw and steamed veggies to the tomato mixture. Add more chili. (you can add the sweetner of your choice OR not any at all - I follow more a Cinncinati style and theirs is sweet with a little raw chocolate added).
Let it simmer about 45 minutes, stirring occasionally throughout, and taste. Now it’s time to slowly add more salt, black pepper and chili pepper all to taste. Very slowly add spices to your taste until perfect!
REMEMBER TO LET IT SIMMER BETWEEN EACH SEASONING. This means very low light for all you who are cooking challenged. - Do not cover the pot - low light, simmer, stir. Mixture should never boil rapidly.
The zucchini and yellow squash will break down and dissolve into the sauce – thereby thickening the stew. The longer it cooks, the thicker and more flavorful it becomes. Be careful, it’s easy to over season. Let it simmer at least 2 - 3 hours. 2 Hours was perfect for my adaptation. Depending on type of veggies you use It may need more.
You can use a crock pot if that is a better way for you to simmer. Some cooks do not understand the simmer. It is crucial in stewing and the making of tomato sauce. If you have stomach problems after eating tomato sauces - that means it has not been cooked enough. Adding wine to sauce helps…but not until it's legal.