{"id":410,"date":"2011-08-28T12:02:37","date_gmt":"2011-08-28T12:02:37","guid":{"rendered":"http:\/\/www.cutcookeat.com\/foodblog\/?p=410"},"modified":"2011-08-28T12:19:20","modified_gmt":"2011-08-28T12:19:20","slug":"it-was-a-dark-and-stormy-night","status":"publish","type":"post","link":"http:\/\/www.cutcookeat.com\/foodblog\/?p=410","title":{"rendered":"It was a Dark and Stormy Night&#8230;"},"content":{"rendered":"<p>I wonder if Snoopy liked chili?<br \/>\n<img src=\"..\/..\/Images\/20110827\/_snoopy.jpg\" alt=\"Snoopy\"\/><\/p>\n<p>Today was a dark and stormy &#8220;Summer&#8221; day in the UK and so I thought it was time to crank out Drew&#8217;s Soon To Be Famous Chili recipe.   This chili requires at least 3 hours to cook, so a Saturday or Sunday afternoon is best for working people.  You need a big pot with a lid for this recipe so dig out the biggest one you have.<\/p>\n<p>The dry ingredients are:<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_dry.jpg\" alt=\"Dry\"\/><\/p>\n<p>2-3 onions roughly chopped<br \/>\n1 large clove garlic crushed and chopped<br \/>\n1 large bay leaf<br \/>\n1 beef stock cube<\/p>\n<p>The spices are:<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_spice.jpg\" alt=\"Spice\"\/><\/p>\n<p>3 tsp Smoked Paprika<br \/>\n1 tsp ground cumin<br \/>\n1 tsp dried oregano<br \/>\n\u00bd tsp ground coriander<br \/>\n\u00bd tsp chili powder<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_salt.jpg\" alt=\"Smoked Sea Salt\"\/><\/p>\n<p>2 tsp smoked sea salt<\/p>\n<p>The wet ingredients are:<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_wet.jpg\" alt=\"Wet\"\/><\/p>\n<p>1 tsp Mushroom Ketchup<br \/>\n\u00bd can beer (I wonder what to do with the other half?)<br \/>\n3 tbs  honey<br \/>\n400g can of peeled plumb tomatoes<br \/>\n1 jar mild salsa<\/p>\n<p>The meat is:<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_meat.jpg\" alt=\"Meat\"\/><\/p>\n<p>300g pork<br \/>\n300g beef<br \/>\nBoth cut into bite size chunks.<\/p>\n<p>And finally the legumes are:<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_beans.jpg\" alt=\"Beans\"\/><\/p>\n<p>Put the beans in a strainer and let them drain.<\/p>\n<p>Glug some oil into the pot and brown the onions and meat.  Add everything to the pan except the legumes.   Bring it up to a boil then put the lid on and turn it all the way down and simmer for at least 1 hour.  At this point you can let it cool and freeze it for another day or a week day dinner.  I usually simmer it for a couple of hours and then just turn it off until \u00bd hour before I am ready to eat.  Just letting it sit for a couple of hours makes all the flavours meld together.<\/p>\n<p>About half an hour before you are ready to eat add the beans.  Bring it up to the boil again and then turn it down to simmer and reduce.<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_reduced.jpg\" alt=\"Chili\"\/><\/p>\n<p>OK this chili is great but we are now going to take it up a level with&#8230;.<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_addons.jpg\" alt=\"Condiments\"\/><\/p>\n<p>Condiments!!!!! Sour cream, grated mature cheddar cheese and Doritos. <\/p>\n<p>Here it is plated up and ready to trough with ice cold beverage of choice.<\/p>\n<p><img src=\"..\/..\/Images\/20110827\/_plated.jpg\" alt=\"Chili\"\/><\/p>\n<p>Picture a Dorito covered with chili and melted cheese with a dab of sour cream, you picture it I am eatin it and it made me go yuuuummmm!<\/p>\n<div class=\"entry-utility\">\nThis blog is hosted by Brinkster, great service and support so <a href=\"http:\/\/www.brinkster.com\/redirect.aspx?ad=9999&#038;rf=drewtho&#038;redirect=\/hosting\/hosting.aspx\" target=\"_blank\">check it out&#8230;<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I wonder if Snoopy liked chili? Today was a dark and stormy &#8220;Summer&#8221; day in the UK and so I thought it was time to crank out Drew&#8217;s Soon To Be Famous Chili recipe. This chili requires at least 3 &hellip; <a href=\"http:\/\/www.cutcookeat.com\/foodblog\/?p=410\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/410"}],"collection":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=410"}],"version-history":[{"count":7,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions"}],"predecessor-version":[{"id":414,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions\/414"}],"wp:attachment":[{"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=410"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cutcookeat.com\/foodblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}