Chili

Anybody who ventures into cooking should make a chili. I'm not talking about the spaghetti alternative that is known as Cincinnati Chili, I'm talking about real chili. Meaty chili. Succulent, spicy gravy boasting chili. The kind of chili that people create and then enter into big competitions for cash prizes.

Most people make chili in the same basic way, but the varieties of spice, meat, and other ingredients produce very different results.

I start mine in a big pot.

Four cloves of garlic go into some oil.

For this chili I used a chuck roast, 3 or 4 pounds. My roast was still a little frozen when I started the chili, so I used the sweating garlic to brown/thaw the roast enough for cutting.

While the roast was browning, I chopped up a red onion and a white onion. I set these aside until I put the chopped meat back into the pot.

Said chopped meat. Not that I didn't trim this roast. The fat is the flavor.

Into the pot goes the meat. I stir my chili religiously every few minutes to make sure that the meat gets browned. 

At a certain point, the oil will all get absorbed into the meat, so I add about a cup of water to help the meat steam and not get all hard and gross. Again, continue stirring to get all the meat cooked.

These are all the spices I use in my chili. From left to right: Cumin (about 2 tsp), Basil (about 1 tsp), Paprika (eh, about 1/2 tsp), Chili Powder (2 tbsp), Garlic Powder (1 tsp), Oregano (1 tsp), Salt & Pepper to taste.

Pre-spice, meat is browned and bubbling away happily. It is after the meat browns that I add the onions and the spices.

After the onions and spices are added, I poured another 1/2 cup of water to assist in the steaming process.

This is the end result of about an hour of cooking. Note that the meat is brown, shiny, and appears delicious. I cut the biggest piece I could find to make sure the beef was done.

Once the meat was completely done, and the spices and onions have blended together to form the perfect chili gravy (it's kinda brown and smells awesome), I added a big can of tomatoes and three cans of chili beans. Some may say I cheated by not using raw pinto beans, but I say I saved time.

After another hour of cooking, this chili is done. I fed at least ten people and had leftover chili (arguably better the next day) for our family of four.

I like mine with cheddar cheese and sour cream.

Demon Fingers

Wings weren't really considered an edible part of chickens until someone decided to offer them at a tavern to help sell beer. At least, that's how the legend goes. I think that's rediculous, because there's plenty of recipies that use the wing. Besides, throwing away food is wasteful.

However, when I cooked these wings, I did cut and toss the tip. I'm not sure I know anyone that actually eats the little thing, it really just holds some skin and some bone. For that matter, I'm not sure why the butcher leaves it on. Maybe for show? Anyway, I started with almost four pounds of wings. With the tips cut off, I guess this is just over three pounds?

The perfect day to make these is a day where you feel the need to break people's fingers. I haven't broken anyone's finger, but I imagine that separating chicken wings is exactly how it feels and sounds. I'll spare you the details, but suffice it to say: save up your rage, it will be worth it.

My sauce. It isn't really a secret, but see if you can identify the parts based on this picture. (I'll make a list of ingredients in the comments)

Whipped up, it is just sticky enough to stay on the fork, but not so sticky that it won't wipe off, got me? We're looking for a light glaze, with something that might permeate into the meat and skin, not something that will kludge all over and stick and burn in the oven.

Cover the wings with the sauce.

Stir it up so that everything has at least a slight coating, and toss in the fridge for an hour. Yes, an hour. That's long enough to make sure the rest of your dishes are clean, or to consider side dishes, or to make a quick beer run.

Post fridge, after a stir, you may notice that the appearance of the wings has taken on a darker, sinister look. I've heard these called "Marble Wings" or "Mahogany Wings". I think I should call mine "Demon Fingers". Preheat oven to 450.

Line a pan with foil, lightly spray with whatever spray you're into. Single-layer. My pan was JUST big enough to hold all of the wings.

I was hoping this shot would showcase the evil looking skin of the chicken, but it kinda just looks gross.

Throw in oven at 450 for 30 minutes, or until the scent of sinful awesomeness covers you with shivers.

----- POST COOKING

I pulled mine at just over 30 minutes, right at the point where the sugars in the sauce ceased to carmelize and started going towards full-on burn. Turn every wing.

Yes, every wing. At this point, the chicken may be "done" enough for some of you, but I like my animals dead.

Oh. Hello. There.

So, I poured the rest of the flavor, I mean sauce over the wings, popped them back into the oven, cranked it down to 350, and let it ride. The sauce may thicken, or it may just disappear completely, it's all up to exactly what you put in. Mine had a significant amount of soy sauce, so it mostly evaporated.

After another ten minutes or so, cut the biggest, juiciest wing you can find right in the center of the meat. If the juice is clear, or if the meat is dry, it's done. If there's any sign of blood, like, red blood, keep cooking.


PS: I'm apparently the god of cooking rice, and I don't use any fancy-pants rice cooker. I use a pan of boiling water. I do it all by hand, no timer, I just know when it's done.

Anyway, my secret is the mini-mountain technique. In a pan of probably two cups or more of boiling water, I pour in the long-grain rice until I can see a little mountain of rice sticking out of the top.

This picture may not be very clear, but if you look carefully in the center of the pan you can see some definition of rice grains. When you see that, stop pouring, stir the mix a few times, then put a tight lid on the pan, drop the heat to low, and let it just simmer.

Don't look at it.

Don't touch the lid.

Just... Don't touch it.

Really, it's about 20 minutes or so, but eventually you should be able to smell the rice. Pull the lid just enough to look inside. If you see any water at all, it's not done. Don't touch it. Let it continue to steam itself to perfection.

Cooked rice should appear to have little holes in the surface when it's done. Almost like little geysers waiting to explode hot water to the surface. Then, and only then, should you remove the pan from heat and stir. I don't use a fork unless I'm trying to make the rice fluffy. For this meal, I just scooped the sticky rice straight to the plate.

I didn't get any pics of a final plating because we were all so hungry and we just demolished everything... But, I plated some rice next to the wings, and added a few canned pineapple rings to help cleanse the palate after those sinful wings.