{"id":12225,"date":"2011-03-03T11:30:33","date_gmt":"2011-03-03T16:30:33","guid":{"rendered":"http:\/\/www.yurasko.net\/wfy\/?p=12225"},"modified":"2011-03-03T11:30:33","modified_gmt":"2011-03-03T16:30:33","slug":"cooking-with-william-erica-chili-con-carne","status":"publish","type":"post","link":"https:\/\/yurasko.net\/wfy\/2011\/03\/cooking-with-william-erica-chili-con-carne\/","title":{"rendered":"Cooking with William & Erica: Chili con carne"},"content":{"rendered":"

\"Some<\/a>
\nALEXANDRIA, Va. \u2014 <\/strong> This winter, I decided I would finally make chili for the first time. Erica beat me to it earlier in the season with a pretty good first effort on her own part. Still, I wanted to try it for myself and when it was my turn, skip the beans.<\/p>\n

# 1½ lbs of 93% lean ground beef
\n# 1½ lbs of “fajita” beef
\n# 1½ large onion
\n# 1 box of Shotgun Willie’s chili seasoning (seasoning and corn four)
\n# ½ line
\n# Approximately 1 tbsp cumin
\n# 3 spalshes of Tabasco sauce
\n# 8 onces of Heinz chili sauce
\n# 2 cups of water
\n# 8 onces of Yuengling Lager<\/p>\n

I had about 1½ lbs of ground beef at home, but knew I needed more. I forgot to pick up some more at one grocery store, so at the next one, I decided to get some fajita beef since it was the same price. Also, I had been planning on doing it from scratch, but when I saw the box of “Shotgun Willie’s” I figured I’d try it.
\n\"browning<\/a><\/p>\n

I had half a lime leftover from the day it was 75° and I had a gin and tonic. I squeezed that out into the frying pan before adding the ground beef. I’ve been using lime with tacos for years, though in greater quantities. I also threw some onion, not a lot, in the pan for flavor.<\/p>\n

\"browning<\/a><\/p>\n

After browning the ground beef, I moved on to browning the fajita beef. Out of laziness, I cooked most of it before cutting it up which probably saves zero time. I chopped it up after browning, probably a little too much, and added it to the crock pot with the beef. Then, I combined the Shotgun Willie’s seasoning powder, the diced onions and about 8 oz. of Heinz chili sauce with the meat. I stirred it up and added to cups of water. In retrospect, I should have skipped the water and gone with beer right away. <\/p>\n

\"in<\/a><\/p>\n

At the 3 hour mark, I opened the lid for the first time. I found that the onion was overwhelming all other flavors. My solution was to add about a tablespoon of cumin. I also tried removing some of the moisture (wiping off the lid, pooling a little in a spoon, etc.). I did this about every half-hour for several hours.<\/p>\n

After 5 hours had elapsed, I was comfortable that enough water had been removed that I added some beer, probably about 4 oz. initially. I put just a bit more cumin in too.<\/p>\n

As we approached serving time, about 7 hours into the preparation, I followed the instructions for adding the corn flower from the Shotgun Willie’s box, except I substituted beer for water. That helped thicken the chili up and gave it a little more flavor.<\/p>\n

The cayenne pepper seasoning was skipped on account acid reflux concerns or in Texas speak “east coast sissies” :p<\/p>\n

\"finished<\/a><\/p>\n

When it came time to serve, I had my bowl with saltines and Yuengling. It was pretty tasty, the extra cumin made a big difference, though I wouldn’t have minded a little of that cayenne in it. Other lessons learned — no more adding water, just beer. I’d also add less chili sauce because I don’t need a lot of tomato in my chili. Additionally, I’ll not cook the beef stripes as much.<\/p>\n

As with most slow cooked food, the second time around, it tasted better. <\/p>\n","protected":false},"excerpt":{"rendered":"

ALEXANDRIA, Va. \u2014 This winter, I decided I would finally make chili for the first time. Erica beat me to it earlier in the season with a pretty good first effort on her own part. Still, I wanted to try it for myself and when it was my turn, skip the beans. # 1½ lbs […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,11,23,29],"tags":[165,480,494,676,1289,1886],"class_list":["post-12225","post","type-post","status-publish","format-standard","hentry","category-alexandria","category-beltwayland","category-datelines","category-food-and-drink","tag-alexandria","tag-cooking-with-william-and-erica","tag-crock-pot-cooking","tag-food","tag-northern-virginia","tag-virginia"],"yoast_head":"\nCooking with William & Erica: Chili con carne - William F. 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