Notes from Dad:
“The first recipe is the latest. It uses pure spices instead of blends. I also grind the spices fresh in a coffee grinder.
The second recipe is much older, and uses blends like Grandma's. The problem with blends is that the manufacturer, like McCormick or Grandma's controls what the final taste will be like, and further, you have no idea how long the bottle was on the shelf. Chile powder loses flavor with age, and the only thing remaining is the heat.
Go with the first one.”
RECIPE #1: MARSHALL'S GAS-FREE CHILI (REV. Dec 15, 2001)
The main reason for stomach distress from bean recipes is that most of them retain the starches that are liberated from the beans during soaking and cooking. Some recipes even call for placing the dry beans directly into the meat and/or sauce mix at the beginning of the recipe. By fast hot soaking and rinsing, followed by cooking and rinsing the beans a second time, these offending starches are removed. Start this recipe by preparing the beans first. Fast soak 1 pound of dried Mexican red (Poquito) or pinto beans by bringing to a boil in 4 quarts of water, then let the pot sit for one hour off the stove while starting the meat sauce. In an 8 QT pot place the following and bring to a mild boil:
(1) 15 oz can diced tomatoes (preferably unsalted)
(2) 6 oz cans tomato paste
(4) cups water
(1/4 cup) masa flour in a slurry of 1 cup water
(3) packets or cubes beef bouillon (1 cup size)
(4) bay leaves
(3) tsp dry oregano leaves, preferably Mexican oregano
(2) tsp ground cumin powder
(2) oz brandy
(4) TBS New Mexico chile powder
Be sure to use pure chile powder, not a pre-packaged “chili” blend. Note spelling difference. Chile powders are best made at home using whole chile pods. Open the pods and remove the seeds, stem, and veins. Wipe outsides with a damp cloth then dry at 300 degrees F for 10 minutes. Then grind to a coarse powder in a food processor.
Dice 2 medium onions (about 2 cups) and (4) large cloves garlic. Brown in a large skillet using olive oil. Remove onions & garlic & add to pot.
Season 4 pounds of ground turkey (all dark meat or dark & white mix, but not white meat only) with 3 tsp salt, 2 tsp onion powder, 1 tsp garlic powder and 1 tsp pepper. Brown half of the meat in a skillet using olive oil. During browning, a lot of water may be liberated from the turkey. Hold the skillet at an angle to allow drainage of water and squeeze turkey with a flat spatula to force the water out. Remove the water from the skillet using a cooking spoon or ladle. Add only enough olive oil to promote browning. After well browned and broken into small pieces, add the browned turkey to the pot. Repeat the process with the other half of the meat. The reason for dividing the meat in two batches is to not overcrowd the skillet. There should be plenty of space between the meat so it can be broken into small pieces and crumbs. Add meat to the sauce pot and cook uncovered at very low heat/slow boil. Start a timer set for 45 minutes. Add enough water to keep the mix liquid enough to boil. Do not turn off the chili mix, keep it simmering.
By this time, the beans should have been soaking about 1 hour off the stove. If at least 1 hour has elapsed, pour off the water, rinse the beans, and re-fill the pot and cook until just tender, about 45 minutes. Drain the cooking water from the beans and rinse with hot water. By following this procedure the meat sauce and the beans will be about done at the same time. Add beans to chili mix and stir well. Add water as necessary to get keep a liquid level above the mix. Cook only about 10 minutes to allow melding of flavors. Excess cooking will harden the beans.
This will produce a mild chili that may taste flat. Adjust the salt level first by using more dry bouillon. Always go 1 pack at a time and taste. About (4) additional packets would be required if unsalted tomatoes were used, less if salted diced tomatoes were used or tomato sauce was substituted for tomato paste. Adjust heat level by adding more chile powder. Adjust consistency by adding masa flour slurry to thicken, or water to thin out the mix. If something seems to be missing, add cumin and/or garlic powder about ½ tsp at a time until its correct.
RECIPE #2: MARSHALL'S CHILI
In an 8 QT pot place the following and bring to a mild boil:
(1) 15 oz can diced tomatoes
(1) 6 oz can tomato paste
(1/2) cup (about 2 1/4 oz) chili powder blend (Contains cumin) (Grandma's, Gebhardts, Schilling etc)
(4) cups water
(4) packets or cubes chicken bouillon (1 cup size)
(4) bay leaves
(2) tsp dry oregano leaves
(1/8) cup brown sugar
(1/4) cup masa flour (corn flour).
(1.0) oz Louisiana style cayenne red pepper sauce (Trappys Red Devil, etc)
(2) oz brandy
Dice (3) medium onions (about 1.5 cups) and (3) large cloves garlic. Brown in a large skillet using olive oil. Remove onions & garlic & add to pot.
Brown (4) pounds of ground turkey in same skillet. Add more olive oil if needed. During browning, a lot of water will probably be liberated from the turkey. Hold the skillet at an angle to allow drainage of water and squeeze turkey with a flat spatula to force the water out. Remove the water from the skillet using a cooking spoon or ladle. Add only enough olive oil to promote browning. Add the browned turkey to the pot.
Prepare 1.5 pounds of dried pinto or poquito beans according to label instructions, cooking until just tender. Drain fluid and add beans to chili mix and stir well. Cook about 10 minutes to allow melding of flavors. The recipe above will produce a mild chili which may taste flat. Adjust the salt level by using more dry bouillon. About (4) additional packets would be required if unsalted tomatoes were used. Adjust heat level by adding more cayenne pepper sauce, about 1.5 oz additional to bring the heat to medium level, or 3 oz to approach hot level. Adjust consistency by adding masa flour to thicken, or water from the beans to thin out the mix.
