Chili 9000 – Very Very Exciting

Chili 9000 – Very Very Exciting

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I was making a simple dinner with Jacques Pépin when I realized that this may be the most exciting chili that I have eaten. This is very good. This recipe requires Chili 9000 chili powder from Penzeys. In the future, I plan on using traditional chili powder. I want to believe that the proportions for the spices in this recipe will work with any chili powder. If the results are as exciting when I use Chili 9000, I will have created a great recipe! Jacques Pépin created the original recipe that I used to make this recipe.

Exciting Chili

Ingredients

  • 1 pound ground turkey
  • 6 (15 ounce) cans kidney beans
  • 2 cups yellow onions, medium dice
  • 2 tablespoons garlic paste (from a garlic press)
  • 3/4 cup scallions, chopped
  • 2 jalapeño chili peppers, small dice
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) diced tomatoes in sauce
  • 2 tablespoons chili powder (Penzeys Chili 9000)
  • 1 tablespoon + 3/4 teaspoon unsweetened cocoa powder
  • 1 3/4 teaspoons ground cumin
  • 2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon black pepper
  • 4 teaspoons Diamond kosher salt
  • 2 bay leaves
  • 2 tablespoons corn oil
  • 1 quart (4 cups) water

Variations

  • Thicken and add flavor with 1-2 tablespoons corn meal or maseca

Instructions

  • Prepare the vegetables
  • Prepare the spices or seasonings
  • In a pot, brown the ground turkey
  • Sweat the vegetables with the turkey for about 10 minutes
  • Add the spices while sweating the vegetables after about 7 minutes
  • Add the beans
  • Add the water
  • Boil
  • Simmer for 30 minutes
  • Put in serving bowls
  • Serve after permitting the chili to cool for about 10 minutes

Download The Recipe:

Exciting Chili

1. Episode 217: Game Day Pressure,” KQED, accessed August 5, 2017, http://www.kqed.org/w/morefastfoodmyway/episode217.html.
2. Chili Con Carne Of Jacques Pépin,” Snap’s Blog, accessed August 5, 2017, https://timothysnapmassey.wordpress.com/2017/03/29/chili-con-carne-of-jacques-pepin/.

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Chili Con Carne Of Jacques Pépin

Chili Con Carne Of Jacques Pépin

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Note: 1) the chili is more flavorful after being refrigerated overnight

This chili Con Carne is great. The recipe is interesting because it uses scallions and a lot of garlic. Simmering scallions in things similar to gumbo is popular in Louisiana. Chili is supposedly Texan cuisine because chili con carne supposedly originated in Texas. There must be some Cajun or Creole people in Texas where this recipe was created, because I thought it was the French version. Jacques Pépin says that this recipe is from San Quentin, a prison in California.

The chili is light. The flavor of the chili is mild. When the garnishes are added the flavor of the chili came to life. The contrast between the chili and red onions, cilantro, and Monterey Jack cheese is very exciting. The proportions that Jacques Pépin gives for the garnishes puts a salad on the top of the chili. If someone adds the salad, the chili is very exciting. I browned the meat and added the liquid from deglazing the pan to the water used in the recipe.

Download The Recipe:

Chili Con Carne Of Jacques Pépin

Working With Gelatin 6 – Mousse, Bean Salad, And Bouillon


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Vanilla Mousse

This is amazing. The mousse is soft, fluffy, and sweet. Mousse made with gelatin is the finest. Use different extracts. Add chocolate by melting chocolate in milk or butter. Replace the water with milk.  Consider adding coffee or rum.

Idea For Recipe:

  • Gel (2:1 ratio water to gelatin, 2:3 ratio gel to tablespoons granulated sugar)
    • 2 cups of water
    • 1 envelope of gelatin
    • 3 tablespoons granulated sugar
  • Whipped Cream (1 cup whipping cream:2 tablespoon baker’s/caster sugar:2 tablespoons granulated sugar: 1 teaspoon pure vanilla extract)
    • 1 1/2 cups whipping cream
    • 3 tablespoons baker’s/caster sugar*
    • 3 tablespoons granulated sugar
    • 1 1/2 teaspoons pure vanilla extract

* From tests in my kitchen, baker’s/caster sugar immediately seems to give someone the maximum amount of sweetness possible using cane sugar for each bite. Granulated sugar seems to melt in the mouth while giving someone the experience of tasting sugar for several seconds or longer. The baker’s/caster sugar seems to only instantaneously give someone the experience of tasting sugar. Baker’s/Caster sugar can be used with gelatin to create a “melt in the mouth” experience. I used both to shock people.

Download The Recipe:

Vanilla Mousse

Kidney Bean Salad

People should believe that vinegar must be as important as wine. Using several types of beans with different sizes may create more spaces that the gelatin can fill to create molds with a different appearance.

Download The Recipe:

Kidney Bean Salad

Gelatin Made With Bouillon

The lighter gel uses 1/2 cube of Knorr bouillon. The darker gel uses 1 cube of Knorr bouillon. Using 1/2 of the recommended amount of any type of bouillon may give similar results. Using the results of this experiment, I recommend straining the broth using a coffee filter or paper towel. Someone may be able to pour the broth from a container while keeping the sediment from entering the mold. The gelatin made with 1 cube of Knorr bouillon may be too flavorful. Adding vinegar, sugar, or salt in moderation can add exciting flavors to broth.