Gobble Gobble

Happy Thanksgiving 2011. I'm thankful for life, my family, my friends and of course my readers!

My day started out with a 7.8 mile run with my BF and BFW. The run was cold at first but after a mile I realized I was much to over-dressed. I told them about being creeped on at a bar, which was fun. The creeping and telling of said creeping was fun.

Bro arrived around noon and we hit the road to the Northland. We ended up being tasked with what seemed to be a wild goose chase. We eventually found the cream of mushroom soup but not without having to visit walmart. walmart on Thanksgiving day in a small town is interesting. The people were either really friendly, happy, and into the day; or really pissed off at life.

We arrived at Gow Gow's and discussed the usual things first. These include but are not limited to politics, the turkeys in the back yard, the deer in the back yard, the squirrls getting into the bird feeders, leaves covering the yard, what tree is dying, the rental houses on the farm, health issues, and other various items.

As the cooking was progressing along the big issue was when would the turkey be done. Now Gow Gow is 95. She has been cooking for a few years now, she started at age 8 when her mother died. I'm not sure how long she has been cooking turkeys but every year the discussion becomes at what temperature is the turkey done. At one point my mom, aunt, and Gow Gow are all standing around the open oven saying things like 'do you think it is done?' 'is 160 hot enough?' 'where are you supposed to stick the thermometer?' After this went on for some time I said, "I don't think it will cook very fast if we stand around the oven with the door open." This was not exactly viewed favorably but it got the job done. The oven was promptly closed and Gow Gow opened her giant cooking binder that can't even be closed, flipped to the T section and pulled out her notes on turkeys. Now, I noticed a period of time longer then my life the temperature at which a turkey is done has ranged from 160 to 190. However, all agreed upon the location where one should check the temperature, stuffing and the inner thigh. (i like to check the temperature at the inner thigh myself) After another 30 minutes in the oven I tested the turkey and informed everyone of the temperature. After discussion it was deemed done and out he came.

Bro was tasked with carving the turkey.

While Gow Gow sat, I drank wine took pictures and helped on the gravy, Aunt Ann fixed the salad, and Uncle Tom watched.

Before we ate Bro said a very good prayer. It hit all the major points Granddad used to: thanks for providing, thanks for family present and away, let us make good decisions, help the politicians make good choices. Basic yay god boo devil kind of stuff.

We always have pecan and pumpkin pie for dessert. I only eat pumpkin as I find pecan too sweet. Gow Gow makes her own whipped cream. She puts some powdered sugar and vanilla extract in and it makes it better than heaven in your mouth. Also, I don't drink coffee much but Gow Gow only drinks it from a true coffee CUP and saucer so I think I have to for the sake of tradition.

Also, Mom had her cast taken off so now she is just in a splint with her pins sticking out of her finger. Cats are dangerous.

You are all welcome to come next year if you'd like!

The Greatest Chili in the World

Welcome to my kitchen! I actually believe I really do make the best chili I've ever tasted and I thought it was about time I share with you guys.

This is cooked in a crockpot and I'm not ashamed of that. Also, I use canned beans and tomatoes and frozen corn. Yes, corn. I know some of my readers are more into freshness than I am so substitute time and hard work as you please. I'm a single guy and this is how I do it.

I have to give a shoutout to Bin (interesting spelling) at Panera for the free coffee. I went in to buy a cup for this endeavor and he said, "This one's on the house." SCORE.

Matt&Kim's Sidewalks is the musical selection while we make magic.

I use about a pound of ground meat. I say meat because usually this is venison but I'm out. Today is beef from our farm or my great uncles farm, who knows. Start browning this first. My herbivore readers, I bet it is just as delicious without the meat, but I eat meat.

Once you have that going, wash your veggies. Red bell pepper, green bell pepper, 2 jalapenos, the biggest onion you can find, and a whole garlic bulb. You don't have to wash the onion or the garlic, at least I don't. Start cutting! (don't forget the browning meat, it's probably done and you don't want to over cook it)

The meat is now draining with a little help of cast iron.

I don't bother cutting stuff up too small. I like seeing what I'm taking a bite of. It also gives a varying texture in the finished product.

Same goes for the jalapenos, I don't think it is nice to surprise a person's tongue that doesn't like spice. This stuff will get spicy enough without sneak attacks.

All this stuff is going straight into the crockpot. On a side note let's make a deal; I'll be happy to cut onions for you but don't expect it to be pretty. Lets just say some pieces are bigger than others.

Now, peel and crush and mince that whole garlic bulb. Not just a clove, the whole dang thing. I find it easier to peel the cloves if i kind of crush them a bit first.

I don't have a bunch of little dishes like the cooking shows so you'll have to be satisfied with a shot or two of me measuring the spices, but I won't leave out any secrets.

Here is all the delicious spices.

4 teaspoons chili powder, 1 teaspoon dried basil, 2 teaspoons cumin, 1 teaspoon fresh ground black pepper, 2 teaspoons oregano, 2 teaspoons cilantro. Now I'm not what you would call exact in these measurements. In actuality there is probably more in there than what I listed.

At this point I usually start the crockpot crocking.

Bean time!

30 ounces of chili beans, 15 ounces black beans, and 15 ounces dark red kidney beans. I drain these and kind of rinse them. You don't want to rinse out too much of the deliciousness of the chili beans. I use the different types of beans to make it look more interesting. I found most chilies to look boring. Varying the bean types and the different color peppers helps this.

Musical sidebar: I listened to Sidewalks twice, it's a really good album. Also, listened to some Peggy Sue thanks to @naurnie. I find myself liking it the more I listen.

Now, dump all those tomatoes in there!

30 ounces diced tomatoes, 24ish ounces tomato sauce. That picture really doesn't make it look very good, does it?

Ok, stuff is about to get real. It is time for Da Bomb. Seriously for realzz this stuff is da bomb Da Bomb. It is crazy hot but full of so much *flavor* it is insane! Dip a toothpick in this stuff and touch, just touch the tip of the toothpick don't lick it, to your tongue and it will light you up! A quarter to a half teaspoon of this stuff for 5 quarts of chili. This is powerful stuff that you don't joke around with. Today, I'm splitting the difference because I'll probably be the only one eating this but might take some to the cabin this weekend for deer season. Not sure if everyone there will be down for a runny nose and a steaming tongue. For me, this amount of spice is just enough to make me breathe heavy but at the same time doesn't slow me down eating.

Don't forget to put the meat in there.

And you can't forget the 3ish cups of corn! I use frozen corn for this. Most of the time I wait to put it in. Let it crock for a few hours and then put in the corn just long enough for it to heat up. Given my current time constraints for this batch it is going in now. This is another item added for interest. It brightens the bowl and also adds some pop as you chew.

Last item and it is crazy to most people. Brown sugar, just like a young girl should. (thanks, Mick and Keith) I usually let the amount mirror the amount of Da Bomb but in terms of cups not teaspoons.

Now, get in there and stir it up!

Yep, it is supposed to seem that dry. Don't add any extra liquid. Your juices will start to come out of the veggies as it crocks. It will be thick when it is finished, but who wants to drink chili? You should be able to EAT it.

It will take a minimum of 4 hours on high to crock. Normally, I start it right as I leave for work and let it crock on low all day, 9 hours or so. It's done once the veggies are cooked. I like it better when I make it over the weekend so I can turn it off while the veggies are still a bit firm. However, it is so hard to smell it all day and not get into it.

Enjoy!

To recap:

12 ounces ground beef/venison

1 big honkin' onion

1 green pepper

1 red pepper

2 jalapenos

1 whole bulb of garlic

30 ounces chili beans

15 ounces black beans

15 ounces dark red kidney beans

30 ounces diced tomatoes

24 ounces tomato sauce

4 teaspoons chili powder

1 teaspoon dried basil

2 teaspoons cumin

1 teaspoon fresh ground black pepper

2 teaspoons oregano

2 teaspoons cilantro

1/4 - 1/2 teaspoons Da Bomb Beyond Insanity

3 cups corn

1/4 - 1/2 cup brown sugar

5 quart crockpot or you are probably looking at an overflow. Don't say I didn't warn you.