“What is the difference between Red and Green Chili?”
Yes. I have actually been asked that by “northerners” who have neither seen or tasted it.
This easy recipe has been on hand for more than 20 years. Tried and true and easy to make hotter or leave mild. And by “hotter”- I mean it’s easy if you live somewhere (not here!) where you can just go the market and grab some Hatch or Serranos or heck.. even just plain old Japs….
~I only know how to make one size… but I imagine this would reduce well.~
This makes a dozen high quality tupperware containers (cool-whip and sour-cream!)
2-3 lbs (diced small) pork (butts, chops, whatever) (Dillon- that’s like 1 baby pork loin or 8 chops) Olive Oil +/- 7 cloves Garlic-minced / 1 huge onion-diced / some Japs-diced / 1-2 quarts chicken broth or stock / about 26 oz (lg can) diced green chilis / +/- 3 scoops (or cans) diced tomatoes (scoop= sm s.cream container size) / 2tsp Oregano / 3/4-1 cup (dry) cilantro / salt to taste
~ Brown pork in olive oil- put in large pot… Like a stock pot. Sautee O’s & Garlic. Add to pot. Add chix stock. Add chili’s and toms. Add spices. Stir from bottom to help heat evenly. ~Thicken with cornstarch & water or with roux if you want too.
…….Great over Mexi-burgers, with taquitos…..
**Handy dandy tips for my Boyz**
Mom sez– Onions– Yellow= middle of the road- except WallaWallas & Vidalias are sweet onions (like on brgs) White= sharp/hot Red = sweet.
Chix stock– A Quart is the same as the large canning jars you guys take from me! You can use fresh stock, cubes (that’s like 8-10 per 2 Q’s) or Swansons.
Spices– look for DRY spices. Most grocery stores have a bulk/organic section.. Or… you could use a cup of like Salsa dry mix if you had too.
Peppers– For just ‘some’ heat- dice a few (not a bunch) Japs and add. If you want to be on fire.. add ONLY 1-2 Serrano or hatch chilis.
Thickening– Did you pay attention when mom used cornstarch??? put a couple spoonfulls (like a cereal spoon) cornstarch in a small dish and add a smidge of water to dissolve. Add to chili and stir in.(takes a few minutes) . It should thicken to a gravy consistency. If it doesn’t… add more. Roux essentially butter/flour… does the same thing. A little more involved…
Pork- No pork? or not enough? In a pinch, you could use cubed chicken breasts.
My sons… You drive me crazy when you call at 4pm to ask how to fix a roast for dinner at 6pm!
Tonight we had red beans and rice for dinner. A dish the Boyz enjoy. A 100% non-traditional version. Simple. Fast. Filling. Cheap. All things great for folks on a budget! Bare with me- most the recipes I post here are also for the kiddo-s benefit and read like a children’s book. (They both live on their own and call… How do ya??? )
*Double everything if you’re feeding the roommates too!*
1 link sausage 2 teaspoons oil (whatever’s on hand – yes- butter is an oil) 1 can red beans (drained and rinsed)**AKA Kidney Beans** 1 medium onion (diced) 1 can diced tomatoes (or a few fresh diced) some diced green pepper (about a 1/2 a one) 1 or 2 cloves garlic -minced 2+ cups water 1+ cup rice 2 chicken bullion cubes (if you have them or stock- fine- if you don’t, that’s fine too. *seasoning- a tablespoon or so of Tony Chachere’s Creole Seasoning – but use whatever you have… Chili seasoning, taco spice.. whatever. If you want it spicy.. lay it on!
Slice sausage into bite size pieces and fry in oil. Toss in onions, garlic and peppers and sauté. Pour in water and add bullion cubes or a little chix stock if you have it. Add tomatoes, beans and seasoning and bring to a boil. Add rice. Turn down and simmer about 10 minutes or so (assuming you’re using minute rice) … serve with sour cream and fresh diced tomatoes if you like.
Viola! Poor mans Red Beans and Rice….
Some notes : *you can mince garlic without a garlic press! simply use the side of your knife to flatten the clove and then dice really small. *red beans (kidneys) are in the canned veggie isle right next to the Great Northerns. *onion is relative- red, yellow, white-I just use whichever one I have on hand. -white= hot, yellow=medium, red=mild (usually) *we usually add whatever we want.. like mushrooms or some (sautéed) celery if we have some on hand.
It is spring here at =K.
(~For those of you who don’t ‘read’ brands.. that is “bar bar K”)
We are calving now and will begin springs work soon. Dragging out tractors and disks and harrows and checking them over. In fact, this afternoon we are bringing one home from the other farm today.
The gardening catalogs are strung out and I am dreaming of my wants while weighing them against my needs. Hubby likes to say “If you can’t eat it… don’t get it” Lucky for me you can technically eat nearly anything! (not that I would… but it qualifies!!)
Chickens are laying like crazy…. and the daily egg hunt is on! We have a handful that refuse to lay in the hen house. Clothes on the line… Me and the dog on the quad.. just peaceful days until Springs Work really gets going.
And the sunrises are spectacular each morning and the ‘gloaming’ each evening on last years cut fields is like looking at fields of gold.
Each morning the geese and ducks take off from the pond… and if you could only hear the noise they make!
Come on over anytime and enjoy rocking on our front porch. Coffee and adult beverages are always ready.
Had ya’ll at ‘Glitter Duck’ didn’t I???
We were at an auction last night, and they were selling some duck decoys. So I related the story of my duck decoy buying experience.
Many years ago, a whole boodle of beautiful duck decoys came up for bid. I mis-understood and when the gavel fell and the man hollered “How Many??” I, of course hollered right back “Well- ALL of them!!, DUhhhhh”
Hubby immediately jumps up with a “OH, HELL NO” of his own. In the end I got One duck. Sighhhhhhh.
Hubby: What the heck-o do you want them all for anyway??? Me: I’m going make Glitter Ducks for our duck pond!
Why??? Because I could, and I thought my 1 goose and 1 duck and assorted chickens would enjoy seeing them float around.
Which brings us to the FlaminCows. Have you ever seen one in the wild??? They look suspiciously like their cousins the Flamingo. But cooler.
Around the same time as the Glitter Duck incident, we lived on small acreage. I wanted a cow. Hubby said N-O.
Then I drove by a flower shop and spied a huge plastic yard ‘Mingo. It immediately got a paint job and some smaller ones to go with it.
Viola!!~ I had my very own HERD.
In an interesting twist, people driving by would pull in and ask where I got such cool critters…. I ended up painting selling a bunch that summer! ~ Still keep a small herd to watch over the garden.
Focaccia Bread (Italian pronunciation is Fo-Katt-Ah) is a simple to make, hearty staple. You can top it with nearly anything. Focaccia is considered a flat-bread even though it has yeast.
Originally cooked on an open flame hearth or on heated disks, Focaccia is native to the Northern Mediterranean area of Italy. My maternal side of the family is from Filiatterra, Italy. (N of Tuscany)
Mine is a super simple recipe I’ve used for years.
3 C flour / 1 envelope quick rise yeast (I just use a Tablespoon of loose) 3/4 Tsp salt / 3 +/- Tbs Olive Oil / 1 C water.
*** Seasonings and toppings of choice***
We generally mix some (like a couple tsp each of Garlic, Rosemary, Basil, Thyme… or a couple TBS of our favorite Italian seasoning…. or whatever else is on hand at the time) right into the flour before putting it all together. ~ Good with spinach or beet leaves too!~
Directions: In a large bowl, mix together 1 Cup of the flour, seasonings of choice, salt and yeast. Add in 1 C xtra warm (nearly HOT tap water) water and 2 TBS Olive Oil. Stir well. Add in remaining flour. Stir/mix . Turn out onto counter dusted with flour. Knead about 5 min or so until smooth and elastic-y. Cover and let ‘rest’ 10 minutes.
Roll out to about cookie sheet size and put in a greased (Note: Do NOT use Bakers Joy!! It will scorch the bottom!) Or you can roll it out round… whatever makes you happy.
Use your fingers to make dimples. Cover let rise about 20 minutes.
Top with whatever you want. Today we happened to have a leftover tomato, some onion and a little Mozzarella & Parmesan cheeses. So that’s what we topped with.
Bake at 400 degrees. Check at 15 Min. I will be golden brown… you may need a few more minutes depending on your oven.
Sigh….. where we live there’s no such thing as fancy Olive oils. We have to wait for a trip to Fargo or Denver to get them! So today we made do Bertrolli’s. Sometimes we flavor our own oils here on the farm.
June is the author of Purple Pizza and Other Flavors and founder of Urban Survival Kitchen.