ass

 

Texas-Louisiana Ham Fat Chili

 

Texas-Louisiana Ham Fat Chili

• Ham Fat: 6 oz, cut into 1/2-inch pieces
• Ground Beef: 1 lb (85/15)
• Onion: 1 medium, diced
• Ortega Mild Green Chiles: 2 tbsp (from 4-oz can, rinsed if needed)
• Garlic: 2 cloves, minced (or 1/2 tsp garlic powder)
• Tomato Paste: 1-2 tbsp (frozen)
• Canned Fire-Roasted Tomatoes: 15 oz (or 28 oz, use 1.5 cups broth)
• Canned Kidney Beans: 15 oz, rinsed and drained
• Canned Pinto Beans in Chili Sauce: 15 oz, undrained
• Beef Broth: 2 cups (or water with 1 tsp bouillon; 1.5 cups for 28 oz tomatoes)
• Coffee: 2 tbsp (leftover brew)
• Worcestershire Sauce: 1 tsp
• Apple Cider Vinegar: 1 tsp
• Molasses: 1 tsp
• MSG: 1/4 tsp (optional, for umami)
• Spices:
• Cumin: 2 tsp
• Coriander: 1 tsp
• Oregano: 1 tsp (Mexican if available)
• Smoked Paprika: 1/2 tsp
• Black Pepper: 1/8 tsp
• Cinnamon: 1/8 tsp (optional)
• Thyme: 1/4 tsp (optional, dried)
• Bay Leaf: 1

Instructions

1. Render Ham Fat (10-15 minutes):
• In a heavy-bottomed pot over low to medium-low heat, add 6 oz ham fat pieces.
• Stir occasionally until fat melts into 1/4-1/3 cup liquid and solids are golden, 10-15 minutes.
2. Sauté Aromatics (5-7 minutes):
• Increase heat to medium. Add diced onion and 2 tbsp Ortega chiles.
• Sauté until onions are soft and golden, 5-7 minutes.
• Add minced garlic (or 1/2 tsp garlic powder) and cook 30 seconds.
3. Brown Ground Beef (8-10 minutes):
• Add 1 lb ground beef, breaking into chunks.
• Cook until browned, 8-10 minutes. Do not drain unless fat is excessive.
• Deglaze with 2 tbsp broth, scraping up browned bits.
4. Bloom Spices and Tomato Paste (1-2 minutes):
• Add half the spices: 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp smoked paprika, 1/2 tsp oregano, 1/8 tsp black pepper, 1/8 tsp cinnamon (if using), 1/8 tsp thyme (if using).
• Add 1-2 tbsp tomato paste. Stir and cook 1-2 minutes until fragrant and paste darkens.
5. Start Simmer with Base Ingredients (30 minutes):
• Stir in remaining spices: 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp smoked paprika, 1/2 tsp oregano, 1/8 tsp thyme (if using).
• Add 15 oz fire-roasted tomatoes, 2 tbsp coffee, 1 tsp Worcestershire, 1 tsp molasses, 1 bay leaf, and 2 cups beef broth (1.5 cups for 28 oz tomatoes).
• Bring to a boil, then reduce to low, partially cover, and simmer 30 minutes, stirring occasionally.
6. Add Beans and Long Simmer (1-1.5 hours):
• Add 15 oz kidney beans and 15 oz pinto beans with chili sauce.
• Simmer on low, partially covered, for 1-1.5 hours more (total 1.5-2 hours), stirring gently every 20-30 minutes to prevent sticking.
• Check at 1.5 hours; stop if beans soften too much or flavors peak. Chili should be thick but not pasty. Skim excess fat if needed.
7. Finish with MSG and Vinegar (Last 5-10 minutes):
• Stir in 1/4 tsp MSG and 1 tsp apple cider vinegar.
• Taste and adjust salt (ham fat and broth may suffice), spices, or thickness (mash a few beans if too thin; add 1/4 cup broth if too thick).

Famous Photo

 

Lazy Thomist’s Chicken Quesadillas

 

Lazy Thomist’s Chicken Quesadillas

Ingredients (Serves 1-2, adjust as needed):

• 2-4 medium flour tortillas (8-inch work great)
• 1 cup cooked chicken, shredded or chopped
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup salsa verde (for filling or dipping)
• Optional Veggies (pick what you’ve got):
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup bell pepper (any color), diced
  • 1 jalapeño, seeded and diced (if you like heat)
• Spices (optional, for sautéing):
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Pinch of chili powder
• Olive oil (via your atomizer)
• Optional: Sour cream, extra salsa verde, or fresh cilantro for serving

Equipment:

• Emeril toaster oven-air fryer convection oven
• Small skillet (for sautéing veggies)
• Spatula

Steps:

1. Sauté Veggies (Optional, ~5 min):
   • Heat a small skillet over medium heat. Spray a light mist of olive oil from your atomizer.
   • Toss in onion, bell pepper, and/or jalapeño. Sprinkle with cumin, smoked paprika, and chili powder (if using). Sauté 3-4 minutes until soft but not mushy. Set aside.
   • Why sauté? Adds depth and keeps veggies from being too watery in the quesadilla. Skip if you’re feeling extra lazy—raw veggies work too.
2. Prep Fillings:
   • In a bowl, mix shredded chicken with 1-2 tbsp salsa verde for flavor (optional). Keep cheese and sautéed (or raw) veggies ready.
3. Assemble Quesadillas:
   • Lay one tortilla flat. Sprinkle a thin layer of cheese (about 2 tbsp) on half or the whole tortilla.
   • Add a layer of chicken (about 1/4 cup per quesadilla), then veggies (if using). Top with another 2 tbsp cheese to “glue” it together.
   • Fold the tortilla in half (if using half-fill method) or place another tortilla on top (if full). Press gently.
4. Cook in Emeril Oven (~8-10 min):
   • Preheat your Emeril toaster oven to 375°F (190°C) on the air fry or bake setting.
   • Lightly spray both sides of the quesadilla with your olive oil atomizer for crispiness. (Pro tip: This keeps cleanup minimal and ensures a golden finish.)
   • Place quesadilla on the oven’s tray or basket. Cook for 4-5 minutes, flip with a spatula, and cook another 3-4 minutes until golden and cheese is melty.
   • Check halfway to avoid overcooking—your oven’s convection might cook faster.
5. Serve:
   • Slice into wedges with a knife or pizza cutter. Serve with salsa verde, sour cream, or a sprinkle of cilantro if you’re feeling fancy.
   • Retro me Satanas flourish: Plate it with a defiant grin, as if you’ve just outwitted culinary mediocrity. 😈

Tips:

• Atomizer Use: A quick spritz on each side of the tortilla is enough—don’t soak it. This mimics frying without the mess.
• Lazy Hack: Skip sautéing and just toss raw veggies in. They’ll cook slightly in the oven.
• Cleanup: Use parchment paper or the oven’s tray to keep your Emeril pristine.
• Timing: Total prep and cook time is ~15-20 minutes, less if you skip veggies.

cole STUFFA Kai

 

 

 

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