Wednesday, February 1, 2012

Chili Seasoning and Vegetarian Chili - Introducing Harrison Wand

     Harrison was kind enough to bake Emily's birthday cake for our family celebration when it suddenly dawned on me that my son liked to cook.  By inviting him to write on our blog, I thought this was a great way to encourage him to write and teach him to cook new things.  A deal was made:  I will count every hour he spends typing on our blog as a Language Arts assignment.  Although Harrison would much rather enjoy a meat laden chili, he agreed to prepare and eat a vegetarian version so his parents could have less calories.  He will also be helping the girls and I prepare the menu for Emily's birthday party this Saturday.

My sister and me


Chili Seasoning Recipe

Some Ingredients

Ingredients:
1 1/2 cups chili powder
1/4  cup red pepper flakes
1/2  cup ground cumin
1/2  cup salt
8 tsp. sugar

Optional: 
Cayenne pepper (We added one Tablespoon.)
3 cups instant minced onion
6 Tablespoons instant minced garlic (we use fresh garlic and onion in our chili, so we didn't add these to our seasoning mix.)


1 1/2 cups Chili powder


1/2 cup ground cumin

1/2 cup salt


1/4 cup crushed red pepper flakes


8 tsp. sugar
                    
Mix

In a separate bowl, measure 4 1/2 cups of flour
Combine both bowls.

Put into a labeled quart-sized canning jar.
And  there you have your own chili seasoning.

A packet of store bought seasoning costs about $1!


Vegetarian Chili


Ingredients:
1/4 cup of your homemade chili seasoning or four packets of store bought
2 cups pureed zucchini or yellow squash
3 cups finely chopped onion (unless it is in your seasoning)
one green pepper
3 grated or pureed carrots
6 teaspoons minced garlic (unless it is in your seasoning)
2 large cans of beans (or four cups)
2 14.5 oz. cans diced tomatoes with or without chilies
a large can of crushed tomatoes
a large can of tomato sauce
*have some extra cans of sauce in case you need it)
optional:  jalapenos (We used a few dehydrated ones from our summer garden.)
                 3 tablespoons of beef bouillon (to give it a meaty flavor)

a bag of squash in the food killer

more squash :(

3 cups minced onion
3 carrots

6 teaspoons minced garlic

Saute squash, carrots, onions, green peppers, and garlic.  

Now for the chili!


Add your sauces and seasoning to the sauteed vegetables.  We also added two cups of water.

Get every drop!

Simmer on low heat until the seasonings kick in.  Taste and add more if you think it needs it.
Pour into beans.  We add our heated sauce to the beans so that the beans don't scorch on the bottom of the pot.  Heavier ingredients tend to do that.
Heat through in a slow cooker until ready to serve. (We added our jalapenos and our beef bouillon at this time.)


Then she gave the king one hundred and twenty talents of gold, spices in great quantity, and precious stones. There never again came such abundance of spices as the queen of Sheba gave to king Solomon.
- I Kings 10:10

~Harrison



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