Post by Fantome on May 4, 2009 20:51:57 GMT -6
<p>SHANGHAI JIMMY'S CHILI RICE <P>
Ingredients:
2 lbs. beef – lean chili cut (I have found that a nice lean roast ground into chili meat works best)
6 beef bullion cubes
1 bay leaf
2 tablespoons cooking oil
4 teaspoons sugar
1 teaspoon salt
½ teaspoon red pepper (this is his recipe. He means cayenne pepper. You might adjust to your taste)
1 teaspoon black pepper
1 teaspoon garlic powder (NOT garlic salt)
4 teaspoons ground cumin
4 tablespoons chili powder (again, adjust to your taste)
4 tablespoons flour
4 tablespoons corn meal
4 teaspoons lemon juice (see alternative ingredient at the end of the recipe)
Recipe:
Allow about 2½ hours to prepare.
Heat two tablespoons cooking oil in a skillet over medium heat. Add the chili meat and fry for 15 minutes. DO NOT STIR THE MEAT.
Turn the meat, without stirring, and cook for another 10 minutes.
While you are doing this put 6 cups of hot water in a 4 quart pot and dissolve the bullion cubes. When the beef is cooked break it up and add to this stock. Add the bay leaf. Add one additional cup of water. Be sure to use the grease that cooks off the meat in addition to the meat itself. Cook this for 1½ hours over low to medium heat (slow boil). You may cover the pot if you wish.
At about 1 hour and 20 minutes combine the following ingredients in a mixing bowl: Sugar, salt, red pepper, black pepper, garlic powder, cumin, chili powder.
Stir to mix well. When mixed stir it into the stock and leave at a slow boil for 10 minutes (leave the pot uncovered)
Mix the flour and the corn meal well. You do not want any lumps in this. Then add ¾ cup of water to form a watery paste. Once again stir well to eliminate any lumps. Then add this mix to the chili. This is the thickening agent.
Stir well and continue stirring for 5 minutes at a slow boil.
Cut the heat to below a simmer and add the lemon juice. In place of the lemon juice you may use 2 teaspoons of cider vinegar or 4 tablespoons of sherry if you like. Whatever you use, stir it in well.
Ingredients:
2 lbs. beef – lean chili cut (I have found that a nice lean roast ground into chili meat works best)
6 beef bullion cubes
1 bay leaf
2 tablespoons cooking oil
4 teaspoons sugar
1 teaspoon salt
½ teaspoon red pepper (this is his recipe. He means cayenne pepper. You might adjust to your taste)
1 teaspoon black pepper
1 teaspoon garlic powder (NOT garlic salt)
4 teaspoons ground cumin
4 tablespoons chili powder (again, adjust to your taste)
4 tablespoons flour
4 tablespoons corn meal
4 teaspoons lemon juice (see alternative ingredient at the end of the recipe)
Recipe:
Allow about 2½ hours to prepare.
Heat two tablespoons cooking oil in a skillet over medium heat. Add the chili meat and fry for 15 minutes. DO NOT STIR THE MEAT.
Turn the meat, without stirring, and cook for another 10 minutes.
While you are doing this put 6 cups of hot water in a 4 quart pot and dissolve the bullion cubes. When the beef is cooked break it up and add to this stock. Add the bay leaf. Add one additional cup of water. Be sure to use the grease that cooks off the meat in addition to the meat itself. Cook this for 1½ hours over low to medium heat (slow boil). You may cover the pot if you wish.
At about 1 hour and 20 minutes combine the following ingredients in a mixing bowl: Sugar, salt, red pepper, black pepper, garlic powder, cumin, chili powder.
Stir to mix well. When mixed stir it into the stock and leave at a slow boil for 10 minutes (leave the pot uncovered)
Mix the flour and the corn meal well. You do not want any lumps in this. Then add ¾ cup of water to form a watery paste. Once again stir well to eliminate any lumps. Then add this mix to the chili. This is the thickening agent.
Stir well and continue stirring for 5 minutes at a slow boil.
Cut the heat to below a simmer and add the lemon juice. In place of the lemon juice you may use 2 teaspoons of cider vinegar or 4 tablespoons of sherry if you like. Whatever you use, stir it in well.