15 Minutes Prep Time...

C

chiliiiii

New member
....on Venus, maybe. I wanted to try a new chili that was a bit more
zippy than the one I use, so thought I'd try this one that I got off
FN. It clearly states "15 mins." prep time, which unless there is
another definition for "prep time" means getting all the bits and
pieces ready to put into the pot. Now, just eyeballin' the recipe, one
can see that cutting up the bacon, chopping the garlic, onions, 3
green peppers, etc. is going to take more than 15 mins. unless you are
way, way super faster than I am. And the recipe says it serves "4 to
6." That'd be 4 - 6 linebackers for the Vikings, but 8 - 10 of my
nearest and dearest. And I love, love, love the reviews (which is why
I picked this recipe, everyone seemed to go bonkers for it). Most of
them raved about the recipe, then gave you six different ways they
*changed* it. Oh, and it's a good recipe, but not a trip to the moon.

@@@@@ Now You're Cooking! Export Format

Beef And Pork Chili

meats and poultry

6 slices thick-cut applewood smoked bacon; cut into 1/2 inch pieces
4 cloves garlic; finely chopped
2 medium onions; finely chopped
1 green pepper; finely chopped
1 red bell pepper; finely chopped
1 yellow bell pepper; finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
salt and black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup dark beer
1 (15-ounce) can black beans; drained and rinsed
1 (15-ounce) can kidney beans; drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes; with juice
lime wedges; for garnish
sour cream; for garnish
shredded cheddar; for garnish
sliced green onions; for garnish

In large heavy-bottomed Dutch oven, cook the bacon over medium heat
until lightly crisp, stirring occasionally. Once the bacon is browned,
add the garlic, onions, bell peppers, chili powder, cumin, chipotle
chili powder, oregano, and smoked paprika and season with salt and
pepper, to taste. Cook until the vegetables are tender and seasonings
are aromatic. Add the beef and break it up with a wooden spoon. Once
beef is broken up and beginning to brown, add the pork. Break up with
wooden spoon like the beef, and brown, until no longer pink, roughly 4
minutes. Stir in the beer and beans. Toss together, then add the
crushed and diced tomatoes. Turn the heat down to low and simmer for 1
1/2 hours. Taste for seasoning and add salt and pepper, if necessary.
Transfer the chili to serving bowls and garnish with lime wedges, sour
cream, shredded cheese, and sliced scallions.

Notes: The Neelys (FN)

Yield: 4 to 6 servings

Preparation Time: 15 mi

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"
 
Terry Pulliam Burd wrote:


Food Processor?


Everything is "finely chopped", ground or canned. Except the bacon
which shouldn't take more than 30 seconds to cut with a sharp knife.


Some where i have a food processor cook book with lots of reputedly
quick recipes for versions of French haute cuisine, FP hollandaise and
the like.


I don't do cans so don't have an electric can opener so that's at least
5 - 10 minutes right there:)

I do use a lot of beans, rice, lentils & etc. Fresh as well as dried
and like to keep a dutch oven of kidney or pinto beans around that i
have cooked very dry and simply, with little beyond a pinch of salt.

These beans are then used in various other dishes over the next few days.

Barely cooked they retain a texture and flavor i think they lose over
the same amount of time if they are kept immersed in a cooking liquid
(or can). Hence i usually have a pot of cooked, dry, beans on hand.

I would probly take the time to blanch & then peel the fresh tomatoes
before i crushed and/or diced them by hand.
-
Mr. JL Esq.
 
In article ,
Terry Pulliam Burd wrote:


What's wrong with you, Squeaks?

:-)

The recipe directions don't say anything about chopping. You just pull
those ingredients right out of your fridge! You buy them that way, or
have your prep chef (sous chef if you want to be fancy) do that for you.
That's how they do it on the tv shows.

But yeah, if you do the math, the prep time doesn't cover the chopping.

And I suspect that "serving size" is per football team.

--
Dan Abel
Petaluma, California USA
[email protected]
 
Terry Pulliam Burd wrote:

I think it would take me all of 15 min to prep, but not much more if
any. I'm pretty quick in the kitchen. Of course I'd also be chopping the
onions and peppers while the bacon browned slowly in the pot.

As to servings-I think it would probably make about 8 large bowlfuls.
Not servings, but big bowlfuls. I eat a lot less chili than my husband
yet we both had a serving.
 
"Terry Pulliam Burd" wrote in message
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I am not that fast at cutting things up. So I think chopping all those
veggies would take me more than 15 minutes. I suppose I could do them in
the food processor and that might be quicker, but I tend not to do that for
things like this. If I were going to put the veggies in a sauce or
meatloaf, then I would use the food processor. It tends to chop things
finer. I don't even think it would be all that fast with my Slap Chop.
 
Terry Pulliam Burd wrote:

I could get that recipe going in 15 min, but it looks like it wouldn't
leave much of the 15 min to spare. I would agree that it would appear to
produce a good deal more than 4-6 servings in normal serving sizes.
 
Julie Bove wrote:


All *what* vegetables???? Two onions, 3 bell peppers, two puny cloves of
garlic and 6 pieces of bacon? Hardly what I'd call a lot of chopping.

Letsee.. about 1 min to take all six slices of bacon and slice up
together at once. Another minute to peel and mince up the garlic (lay
unpeeled cloves of garlic on the cutting board and lay the large
chopping knife blade over and whack with your hand, that gets the peel
off in one fell swoop and then you can quickly mince. Adding your
recipe's salt to the garlic on the cutting board even helps it mince
better) Then take the bell peppers and cut into half to seed, then into
strips and cross cut into the desired finished size. It truly shouldn't
take more than 5 minutes.

Do you do it somehow differently that it takes an abnormal amount of
time for you? Perhaps better knives and cutting board? I once knew a
woman who complained about cooking yet when I saw her utensils she was
trying to cook with soup spoons and other totally inadequate equipment.
I have no doubt cooking was an unpleasant task at *that* rate!
 
"Goomba" wrote in message
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It takes me a while to peel onions and garlic. I have seen the technique of
smashing the garlic. That never seems to work for me. I just wind up with
a mess and I have to pick little bits out. I am careful with my onions
because I don't want bits of peel in there. And I am careful with my
peppers because I don't like the seeds in there.

At one point in time I was severely disabled and could not stand up for any
length of time. I bought a bar stool and used it to sit on. I tried to
prep my veggies for the week all at one time. Of course it seemed there
were always times I had to do something additional. But I spent a good two
hours of chopping and slicing every week. This included vegetables for
snacks and salads.
 
Julie Bove wrote:

I'd be a lot faster then for all that practice!
Peel the onion by cutting in half and pulling the outter thin layer with
skin right off.
You seem to enjoy your difficulties and are always resistant to doing
things mroe effectively.
 
projectile vomit chick wrote:


I always wash my lemons to get any wax off the peel when making
limoncello. I also wash the lemons I am going to slice for iced tea.
For just plain juicing or eating out of hand, I do not.
 
"Goomba" wrote in message
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I don't like to cut it in half. Why? Because the little bits of root tend
to stick to the moist surface and then I have to pick them off. I see many
chefs on TV doing this and it just makes me cringe. Same goes for smashing
the garlic.

I don't have any difficulties that I know of.

I'm also not out to win any awards for quickness with my cooking.
 
"Goomba" wrote in message
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You need to wash them if you are going to zest them or cut into them. If
there is something on the outside and you cut it, you are pushing it to the
inside. But you don't need to if you just peel and eat.
 
On Wed, 12 Jan 2011 21:42:36 -0500, Goomba
wrote:


Even two minutes is a very long allotment for peeling one onion...
really shouldn't require more than 20 seconds.
 
On Jan 13, 7:46?pm, Stu wrote:

I am probably borderline OCD in my handwashing. I wash my hands at
least 40 times a day. I guess it just never occured to me to wash
onions, garlic, or citrus. I don't wash melons, either. I figure I
made it to the ripe old age of 40 without ever having any
gastrointestinal distress from my uneven produce washing rules,
hrrrmph!
 
"projectile vomit chick" wrote in message
news:61199192-58d7-42b0-9c41-9319e2882e46@a10g2000vby.googlegroups.com...
On Jan 13, 7:46 pm, Stu wrote:

I am probably borderline OCD in my handwashing. I wash my hands at
least 40 times a day. I guess it just never occured to me to wash
onions, garlic, or citrus. I don't wash melons, either. I figure I
made it to the ripe old age of 40 without ever having any
gastrointestinal distress from my uneven produce washing rules,
hrrrmph!

I saw some show about melons. They said most people do not wash them. And
I didn't either before I saw that show. But they said bacteria can be on
the outside and when you cut into them, you push it to the inside. They
said melons were a big cause of food poisoning.
 
"Brooklyn1" wrote in message
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I don't know how long it takes. I've never timed myself. I just remove the
peel, cut off the top and bottom, then cut in half, then remove and discard
the outer layer. I don't always discard the outer layer, especially if it
is a small onion. But I often use large onions and the outer layer tends to
be tough.

You also have to factor in the washing of the produce. I just realized I do
not wash my garlic. Probably should.
 
On Jan 13, 10:54?pm, "Julie Bove" wrote:

I just had a major flashback to when I was a prep cook for a salad bar
many many MANY moons ago. Yes, I would dump the cases of melons and/
or oranges and/or grapefruits (or whatever!) into a huge sink and wash
them thoroughly before the skinning/slicing process. I guess I have
just been lazy at home.

The worst thing I ever saw while working at a restaurant (again many
many MANY moons ago) was the line cooks taking potatoes and dumping
them onto the floor in the utility room where the hose was kept and
spraying them, then throwing them into a box and wrapping and baking
them and serving them to an unsuspecting public. But those were the
days and I was only making pesetas and didn't really give a shit. But
I do not eat in restaurants, and I sure as hell won't eat a potato.
 
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