Obama Can Cook? President Obama’s Chili recipe

[The Straight Story]

Obama Can Cook? President Obama’s Chili recipe

President Barack Obama has time to cook? Apparently so. On the colder days this week, enjoy President Obama’s very own chili recipe from Clara Silverstein’s “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” as she captures recipes from First Families, past and present.

President Barack Obama’s Chili

Serves 6-8

1 large onion

1 green bell pepper

Several cloves of garlic

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several fresh tomatoes, depending on size (or

1 15-ounce can of diced tomatoes with juice)

1 (15 ounce) can red kidney beans

Tip: I suggest starting with 4 cloves of garlic and 2 cups of chopped fresh tomatoes. You can substitute 1 teaspoon of fresh chopped oregano and 1 teaspoon of fresh chopped basil for those two dried herbs on the ingredient list. Of course you can adjust everything to taste, including the spices. It’s the people’s choice!

http://www.sdentertainer.com/dining/recipes/president-obama-chili-recipe/

[Fire1]

1. Thanks. Think I'll make that today! Damp, cold & rainy. n/t

[Odin2005]

2. That sounds very similar to my mom's chilli that always wins the local chili cook-off..

The only main difference is that my mom doesn't use vinegar and does use actual Anaheim chillies, not powder.

[Fuzz]

3. Turkey?!?!

/fail

;)

[TheKentuckian]

30. If I want to go "healthy" I do ground chicken. Sometimes I mix lean beef with the chicken

and it tricks you into thinking its all beef.

[surrealAmerican]

35. If you really want to go healthy ...

You can use textured soy protein (or frozen dried tofu) in place of meat. I've made a recipe that's very similar to this with the soy protein, and it has a good texture in chili.

[TheKentuckian]

36. "healthy" is far as I'm going but I do use the boca burger stuff when I make red for vegetarians

[trackfan]

4. I made it for our Inauguration luncheon on 1-20-09. n/t

[grasswire]

5. the servings must be smallish

that's not much in the way of ingredients for 6-8 people

[MilesColtrane]

6. Bell pepper? Basil? Tumeric? Red Wine Vinegar?

Maybe that's what they call chili in Chicago.

[Whisp]

7. that Obama, he doesn't even know how to cook

let alone lead the free world.

:)

[cherokeeprogressive]

20. +50 LOL and a ^5. n/t

[OneTenthofOnePercent]

23. Clear evidence of his kenyan-muslim upbringing & nationality !!!11!11

:grr:

[OneTenthofOnePercent]

8. In my opinion, chili needs more... actual chilis.

That recipe sounds more like a zesty sloppy-jo with beans added to the mix.

Chili needs chilis.

For people that don't like very spicy a 2-3 seeded pablanos and 6-8 seeded anaheims or cubanelles with a 4-5 seeded jalapenos are plenty. None of those peppers are very spicy once cooked, if at all. For the braver souls add a couple serranos, bhut jolokias, chiltepins, and habaneros... leaving the seeds in, of course.

Of course the meat, beans, onions, tomatoes & tomatillos go in the pot too....
But there should be at least as much weight in chili peppers as any other ingredient.

My Chile Recipe:

1/2 pound thick sliced bacon
1 pound chuck steak (or deer)
1 pound thin boneless porkchop (or chicken breast)
1/4 cup all purpose flour
3 tsp meat tenderizer.
2 pablano peppers (or green bell), seeded and chopped
4 jalapeno peppers, chopped whole
4 serrano peppers, sliced whole
6 habanero peppers (or bhut jolokia), diced/minced whole
8 anaheim peppers, seeded and chopped
2 yellow onion... one diced, one coarsely chopped
2 tomatillos, chopped
3 cloves garlic, minced
1 cup fresh chopped Cilantro
1/2 squeezed lemon
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili (or cayenne) powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans pinto or black beans, drained
1 (12 fluid ounces) can beer
3 ounces tomato paste
1 ounce chile paste
1 tablespoon of HOT sauce (Black Mamba, Mad Dog 357, Megadeath, capsicum oil, etc...)
1 cup water

Cook bacon on tray in oven @ 400degF for 20-25 minutes rotating tray once
during cooking. Lining the tray with foil will make cleanup much easier.
When crispy, remove bacon and set aside on paper towels and allow to cool.
Once cool and drained of grease, crumble or chop and set aside for later use.
Add a few tbsp of bacon grease to skillet in preparation of browning meat.

Cut beef & pork into 1" or smaller pieces and evenly coat with flour and
tenderizer. Add to skillet and toss over medium high heat. When evenly braised
and no longer pink add meat to pot and stir in the pablano peppers, onions,
jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, Lemon,
Cilantro, red pepper flakes, chili powder, bouillon powder, crushed tomatoes,
tomatillos, whole tomatoes, beer, tomato paste, chile paste and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally.
Add beans and bacon and continue simmering for another 30 minutes. Ideally,
you'll want to wait at least 30 minutes into cooking before adding very hot
sauces or capsicum extracts. This allows the heat in the peppers to come out
before determining if more spiciness is required. When cooking with fresh chilis
a dish will generlly increase to it's maximum heat level over time as the flavors
mature. It's very easy to underestimate a food's final spiciness during preparation.

Serve with sour cream and shredded cheese.

Things to consider:
* if cooking in a crock pot, cook bacon and braise meat separately. Grease crock
* pot and add all ingredients except bacon and beans to crock pot and cook on
* low heat setting for 7 hours. Add bacon and beans. Cook on low for 1 more hour.

** Prep time may be reduced by using vegtable oil/shortening to brown meat
** and simultaneously preparing bacon while chili is simmering.

*** Instead of braised chunks of meat, ground meat works very well too and
*** makes preparation/cooking quicker & easier. When using ground meat tenderizer
*** and flour are not needed.

[meow mix]

14. +rec now thats a chili

:headbang:

[Aerows]

21. Oh god, that sounds AWESOME

I'd use Tabasco peppers or Scotch Bonnets, depending on what I could get.

[spin]

22. I would add a few drops of hot sauce to your recipe ...

This would be a good choice...



Some like it hot!

[OneTenthofOnePercent]

25. The best hot sauce (for chile) I've tried is Cajohn's Black Mamba...

Black Mamba clocks in around 2 million sccoville units.
It's simple, dark earthy flavor adds to chile without overpwering it.
Expensive but worth it. Makes Dave's stuff taste like ketchup. :evilgrin:

Black Mamba: http://cajohns.com/Hot-Sauces/Black-Mamba-Hot-Sauce.html
Ingredients: Chocolate Habaneros, Vinegar and Capsaicin.

IMO, Cajohn's sauces are my favorite - all natural and amazing flavor.
Their best are Killer Cayenne, Killer Jalapeno, Jolokia 10, Lethal Injestion, & Black Mamba

Another good hot sauce for chili is Blair's Megadeath or Ultradeath... Blair's has good complex flavor without the chemical taste that crappy super-hot sauces do but it's only about 500k-750k scoville. And you're right, Dave's Ghost Pepper sauce is a great one too.

[spin]

26. I've also found that I like Matouk's West Indian Hot Sauces ...

Which I use like ketchup. These sauces are not real hot but have an excellent taste. I had a doctor from Trinidad who gave me a bottle of one of these sauces as he knew I liked hot sauce. The next time I visited his office I told him that I loved the taste but the sauce wasn't as hot as the normal sauces I use.

He looked at me in surprise and ask "What exactly are you using." When I told him I liked hot sauce with concentrated capsicum, he laughed and said that Matouk's hot sauce was probably one of the hottest sauces that just used natural ingredients. His advice was to avoid anything hotter than Matouk's which I have ignored.

To me Matouk's has a little heat because my forehead gets sweaty when I use it, but I often add a few drops of the concentrated stuff to light my fire. Matouck's simply has a great taste. It is sometimes hard to find but Amazon.com currently has some.


http://www.amazon.com/Matouks-West-Indian-Sauces-10oz/dp/B003XRAI5O/ref=sr_1_1?ie=UTF8&qid=1305491415&sr=8-1

Thanks for the link. I'll try your Black Mamba sauce the next time I order. I also saved your recipe for chili. It looks great!

[jmowreader]

34. There's already a tablespoon of hot sauce in it

This is what real men use in their chili...



Contains 5.3 million Scoville units per burst...enough to solve myriad problems like assailants, teabaggers who want to shut down the government, and wimpy chili.

Don't laugh: right after I moved to Fayettenam, NC, someone who really needed to be in jail was using the "pepper spray isn't safe for humans" defense. To fight it, the sheriff issued a can of pepper spray to one of his deputies on a Friday and directed him to cook with it over the weekend. On Monday the deputy testified that pepper spray is both safe and tasty.

[Odin2005]

24. Bhut jolokia? You're nuts!

:wow:

[oneshooter]

9. Beans don't belong in real chili. n/t

[OneTenthofOnePercent]

10. Debatable... I think they can add good favor if used sparsely.

When I use beans, if I use them at all, I usually use black beans. However, in no fashion is it acceptable for the weight of "beans" to exceed the weight of either "meat" "vegetables" or "peppers". So, by design, beans can never comprise more than 1/4 of a chile's "heavy ingredients".

I plan on publishing an equation representing the Unified Theory on Chili Composition at some point in the future.

[Retrograde]

18. I wasn't going to comment, because I generally don't comment on religious issues

such as Mac vs PC or what goes into a proper chili. Although it should have roasted guajillos or anchos. I'm pretty liberal when it comes to chili, except that under no circumstances should it be served on spaghetti (yeah, I'm looking at you, Cincinnati).

Even though I prefer black, then pinto, beans I'm using red beans in today's batch because 1) I have them in the house and 2) I don't have much meat so I need to eke it out with something. My chili tends to vary a lot based on what's on hand.

[Hangingon]

12. +10 nt

[Melissa G]

27. A Texan agreeing with you. Beans do not belong in real chili.

Chili is damn near a sacrament in Texas.
That said...
There is a place in Austin, Dog Almighty, that does a veggie chili with adzuki beans that faked me out on my first bite because it so tasted like a "Real bowl of Red" and I was so trying to be a vegetarian at the time. I freaked out at the 'accident' of being given the non veggie version and had to ask at the counter. They laughed and said yes, it was veggie chili and that folks had that shocked reaction a lot.

For the record, my personal veggie chili has eggplant and zucchini in it, but no beans.

[TheKentuckian]

31. Screw that! I'm talking lots of beans-red beans, light and dark kidneys, and black.

[JI7]

33. how about vegetarians ?

[readmoreoften]

11. Does it include the blood of the kids bombed during the floods in Pakistan?

Just wanted to spice up your Obama chili thread.

[Enrique]

13. that looks just like Bill Ayers's chili recipe

:tinfoilhat:

[kestrel91316]

15. Proper chili has PINTO beans, not kidney beans. Sheesh.

[WinkyDink]

16. "Serves 6-8"?! Yeah, right!

[Ready4Change]

19. I agree.

That sounds like 1-3, unless it's accompanied by a lot of sides.

[RC]

17. Obama can't cook --

Not if he used kidney beans in his chili. Come on man, what do you think thy made chili beans of for?
Using kidney beans in chili is like using shorting instead of real butter in your oatmeal cookies.

[madokie]

28. I'll be making some of this chili

[TheKentuckian]

29. Actually sounds good. Not mine but solid fare.

[Igel]

32. Turmeric? Red wine vinegar?

He left out the sumac and arugula.

So, let's see. The serving size is 2 oz of meat, a bit under 2 oz of beans. It's a cup of chili.

It's chili for the people who have been hard at work all day wrangling the choice of font to use on the latest report drawn up by an assistant who got his last raise not because of his business acumen but because he finally got the cinnamon right on the mocha latte. The kind of people who, when they see it on the menu, first comment to their dining companions that it's properly spelled "Chile," then, when told it's the food and not the country, promptly pronounce it to rhyme with "high lie". When corrected and they realize their mistake, they find it an affront that the world didn't immediately correct itself to reflect their superior pronunciation.

It's the $200k/year, "I've been to grad school and am better than you" version of working class food. Cashew butter on panetta instead of a peanut butter sandwich. Roasted chevre or brie on rosemary artesan bread is "grilled cheese." The hot dog is made with lamb and sage, served in a whole-wheat wrap with Dijon mustard and caramelized onion, with a microbrew on their side, in their sky boxes, by a properly manicured wait staff as they congratulate themselves on their extreme solidarity with the common worker.