What's for dinner?

flowerbug

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Sounds good!
i'm not that picky about things and yes, it turned out well. really hard to mess up tex-mex chili IMO.

i'm also used to the more purist forms of chili which see no sign of beans, tomatoes, onions or celery and would lift their noze at green or yellow pepper if it weren't a Hatch chili or some other fine ripened and dried chili. :) alas, Mom has zero tolerance for that so i have to get those at my brother's house or make them myself (and as she normally expresses it "When I'm not here!") :)
 

frustratedearthmother

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I was about to razz you about beans in your chili, lol. But, even though I'm a Texan through and through - I've eaten chili with beans and it was....ok. Somewhere around here I have one of those purist chili recipes...wonder where that is?
 

flowerbug

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the one i use is in my head, adjusted to taste and volume:

either you have fresh chilis or dried ones.

for dried ones you roast them in the oven or toast them in a pan for a bit and then blend them with some water and fresh garlic to make a slurry.

in a pan you take some decent beef (i like beef) and fry it to render some of the fat and get it browned then add a bit of flour. fry it a bit longer to get a bit of a roux.

combine the chili/garlic mix with the meat and simmer as long as you'd like (until the meat is tender).

simple and yum. :)

with fresh chilis you get to skip the blending and can use the garlic as minced or you can blend it with a little water or whatever suits your tastes. the rest is the same, fry the meat, add the chilis/garlic. simmer until done.

now i'm hungry for some of either of these... :)
 

Hinotori

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Beef short ribs.

Mom gave me a bunch to bring home with us. So I smoked some up.
 

YourRabbitGirl

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I noticed we don't have a thread to show some of the neat things we make for meals. So post them on up here.


Here's todays for me. One of the local restaurant supply had packs of beef tri-tip on sale. There were 4 of them in the pack. Nice sized fat cap, which is usually removed amywhere else if you can find them.

Fat cap is a must for what I wanted to do. Put on a nice dry rub and smoked them all up today.

I pulled 3 of them off a hour before done. It's at 350° anyway and they can do that cooking in the oven later. I'll vacuum seal and freeze them.

The last one is just about done. Super tender and the smell is killing me.

View attachment 4498
We had pork... marinated in vinegar, salt, pepper, and garlic. when the liquid was almost disolved. fried it on its own oils... yummy.
 

YourRabbitGirl

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oh man does that look good. I made a pot of red beans and rice with sausage today. sorry no pic yet but it's tasty.
we served pickled pork.. with sliced cucumber in vinegar with salt and pepper and a dash oh sugar.
 

Hinotori

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Eating through the freezer. We had some of the pulled pork I smoked last fall.
 

YourRabbitGirl

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Oh, I love red beans and rice! Especially with some sweet cornbread. And @Hinotori - that looks fabulous!

We're having beef roast that was in the Dutch oven all afternoon with onions and red pepper (both from our garden) stewed tomatoes, oregano and basil (also fresh picked) and garlic, salt and pepper, served over long cooked rice with succotash.
The weather was fabulous here today so we were outside all day building another hen house. I love my cast iron Dutch oven! Not the best pics, sorry. We need more light in our kitchen.
I've made tomato salad with parsley and onions in some light vinegarette, Deep fried pork ribs, Steamed rice, Iced milk tea and a side of french fries...
 

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