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Earlier in the week I was in the mood for chili and remembered Bart's recipe receiving much acclaim. So, after a quick innanet search and a stop at the local tienda, I whupped some up (I did add a diced up over-ripe jalapeno and a few garlic cloves).
And verily, it was good.
This morning however, it seems to have reached new heights!
I tossed a couple corn tortillas in a greazy skillet, covered them with Bart's chili and cracked a couple eggs over it all. Cooked until eggs set, but the yolk is still runny, then a lil shredded chedda.
Freakin' outstanding!
Thanks Bart!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Kahuna
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Campfire Kahuna
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If you're really hungry, it's ok.
The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward
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Campfire Regular
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Do you have a link to the recipe?
A government, to afford the needful protection and exercise proper care for the welfare of a people, must have homogeneity in its constituents.
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
Posts: 52,680 |
Bart�s Chili!
Here we go...This is simple....
1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).
Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...
Liberalism is a mental disorder that leads to social disease.
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Campfire Kahuna
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Campfire Kahuna
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Don't let the Sazon freak you out when you first pour it in the pot.
The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward
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Campfire Regular
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Campfire Regular
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Thanks, looks darn good. I have the ingredients, I'll give it a try.
A government, to afford the needful protection and exercise proper care for the welfare of a people, must have homogeneity in its constituents.
-Jefferson Davis
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What will it do? They have it in the Mexican section at Krogers, I'm planning to pick some up later today.
A government, to afford the needful protection and exercise proper care for the welfare of a people, must have homogeneity in its constituents.
-Jefferson Davis
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Campfire Ranger
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The sazon has saffron in it, hence the crazy color. Its tasty stuff though!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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Off topic- years ago, my very first job was cracking eggs for a local pasta maker. While mopping up one afternoon I knocked a whole , open, large tin of some very high quality saffron onto the very wet floor.
The color was super cool! The price tag on the saffron was not. it took a while to work that off at $3.35 an hour!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Outfitter
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I made barts chili this week and it was outstanding. However I need to kick up the spice next time with some habs! If you ain't sweatin, you ain't eatin!
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This morning however, it seems to have reached new heights!
Seems like soups and chili made at home are always better the next day. It's gotten to the point to whenever it is possible I prepare it the day before I plan on actually eating it.
What about guns?When do we get guns?
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Absolutely! It generally don't hit the fridge until the third day. I like to leave it on the counter for a day or two so it can meld, and I have easy access with the spoon  It is a great chili recipe.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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I made barts chili this week and it was outstanding. However I need to kick up the spice next time with some habs! If you ain't sweatin, you ain't eatin! I have some homemade applewood smoked habanero powder that I make every year that is fantastic sprinkled in a bowl of chili.
A government, to afford the needful protection and exercise proper care for the welfare of a people, must have homogeneity in its constituents.
-Jefferson Davis
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It is indeed quite delicious. Dipping crackers into it with sour cream and cheddar is amazing.
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Campfire Ranger
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I go through boxes of sazon goya...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
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Campfire Ranger
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Very good chili recipe. I like to make it and let it get together for a day or so before getting serious and putting it away. When we get in the notion for chili around here, that is the batch we make.
"The number one problem with America is, a whole lot of people need shot, and nobody is shooting them."
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Campfire 'Bwana
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Campfire 'Bwana
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Don't let the Sazon freak you out when you first pour it in the pot. sounds like plain old chili. thinking I may need to make a pot manana.
Proudly representing oil companies, defense contractors, and firearms manufacturers since 1980. Because merchants of death need lawyers, too.
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Campfire Ranger
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Damn good chili! Anyone heard from Bart since he turned hermit?
"I have sworn upon the altar of God, eternal hostility against every form of tyranny over the mind of man."
Thomas Jefferson
GeoW, The "Unwoke" ...Let's go Brandon!
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Campfire Kahuna
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Campfire Kahuna
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Don't let the Sazon freak you out when you first pour it in the pot. sounds like plain old chili. thinking I may need to make a pot manana. -------------- Wasn't lost on me, Esteban.
The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.
William Arthur Ward
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Campfire Outfitter
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Bart�s Chili!
Here we go...This is simple....
1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).
Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...
You forgot the beans.
Well we're Green and we're Gold, and we play better when it's cold. All us Cheese heads have our favorite superstar. We love Brett Favre.
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