Post 390: Link to; art gallery AND music tonight – link to recall of cusinart blade: link to complimentary medicine clinic Rehavia- link to Archeology tour during Chanukah; company that takes all electronic equipment

  1. Link to the benefits of chili:

    There are many links in this blog and each one has a relevant time span!

    1-This week many events are planned at in Nachlaot.

    2-You may have heard there is a recall of a blade from selected cusinart models: check out the site:

    3-I will be visiting a complimentary treatment clinic at Address: 3 Azza St., Jerusalem
    Tel: 0779181428
    Website: The clinic is staffed by volunteers and the treatment cost is minimum. The clients are in cancer recovery.

    Don’t wait to try chili!

    For a taste treat forget cholent and do Chili!

    This first recipe is the one that I found to be easiest simply because it requires only a few ingredients. The later recipes request various kinds of chilies.

    Not for Sissies Red Hot Chili – Crock Pot Chili or just leave the pot on a diffuser.

    Texas classic Chili doesn’t include beans or tomatoes, only beef, homemade chili paste, and a few flavorings. It’s what Texans call a “Bowl o’ Red” and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they’re as fresh as possible by buying from a store with good turnover. Dried chiles should be pliable (but not damp) and without signs of mold.

    INGREDIENTS-You can use cooked or canned beans to stretch the servings.

      • 1 1/2 teaspoons ground cumin seed

      • 1/2 teaspoon freshly ground black pepper

      • Kosher salt-I used a pepper salt that I found in the shuk

      • 5 tablespoons vegetable oil, 

      • 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming). I used what is called goulash meat.

      • 1/3 cup to 1 cup finely chopped onion depending on your preference.

      • 3 large cloves garlic, minced

      • 2 cups beef stock , or canned low-sodium beef broth, plus more as needed + 2 cups vegetable stock

      • 2 1/4 cups water, plus more as needed – not necessary if you use stock

      • 1 tablespoon firmly packed dark brown sugar, plus more as needed or omit.

      • 1 1/2 tablespoons distilled white vinegar, plus more as needed or omit.

      • Lime wedges



    Adapted From Lobel’s Meat Bible: All You Need to Know About Meat and Poultry from America’s Master Butchers by Stanley, Evan, Mark, and David Lobel, with Mary Goodbody and David Whiteman. Text copyright © 2009 by Morris Lobel & Sons, Inc.; photographs © 2009 by Lucy Schaeffer. Published by Chronicle Books LLC.

    This is another Texas Chili: Outstanding! It uses lots of pasilla dried peppers. I will be checking around the shuk on Wednesday for these dried peppers.

    You can stop here because the following recipes require special chiles that probably are hard to find in Israel.

    From experience those babies are hot, but no idea what kind they are. Anyways, the recipe looks great. It includes a  1/2 tsp of dried cloves and a couple of tbsp of dark chocolate.  Not a typical chili in that it takes quite a while to make looks worth it.

    Very good recipe; it can be made SUBSTANTIALLY easier by a few short-cuts that do not negatively impact it in any meaningful way.

    [1] Chiles: use a pair of scissors and cut the heads of dry chiles, then the rest, seeds and all, into a deep mixing bowl, into “rings”. Then, with hands, sift out the rings. The seeds will fall to the bottom. Place chiles in a “tornado” type coffee/spice grinder, and blend until pulverized.

    [2] “Temper” the cumin by toasting seeds first. Dry skillet, just like the article. No need to toast the chiles. Add to the spice-grinder and pulverize.

    [3] Add SALT to the spice grinder, per recipe. It helps pulverize the spice mixture.

    [4] Consider adding a good teaspoon of leaf oregano to the mixture. It is a welcome overtone, and by the end of cooking will have nearly (but not quite) boiled off. Its subtle. Lovely.

    [5] If you like, without altering the basic proportions, consider cutting your own”flap meat”, cutting slices as thin as a pencil. Its a bit of work, but sharpen your knife, then cross-cut into strips, then the strips into little cubes. This [6] NEW MEXICO chiles are excellent, and have a bit of heat. PASILLA is wonderful, and gives a decidedly ”sun dried tomato / raisin” flavor. Chile California has no heat at all, and Guajillos … are quite a mixed bag. Sometimes rip-roaring hot, sometimes as tame as a 17 year old tabby cat. LASTLY … from a very old Texas True Cowboy who was an actual card-carrying camp cook … that the real secret flavor is 1/2 tsp of ground cloves, entered in to the cooking at the very beginning. The cloves are really subtle … and yet “Make it”. But first, try the recipe as is. Chile isn’t about instant magic. Its about trial and success.

    The following are some varieties that I’ll be researching at the shuk.

    The goal is to make a mix of pasilla 5 lg, Ancho 3 lg, cascabel 2 md and 2 japones. I’d probably sub 1 ea Ancho and pasilla for cascabel and another japones.

    This is one of the best recipes that I’ve come across.



    INGREDIENTS for a crowd

    1. Brown Onions and beef and drain,

    1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don’t let them burn or they’ll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

    1. I wanted the meat to be very tender so I marinated the cubes in red vinegar, wine and mashed roasted garlic.  Prepare beans by soaking overnight and cooking until soft in a pressure cooker.

    2. Prepare the chiles: put on gloves, remove seeds, slice into smallest pieces and soak in boiling water to cover. Add the cumin and salt to the mixture.

    3. Place skillet on medium-high heat and melt 2 tablespoons of the oil.  When it begins to approach smoking, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of  oil and the remaining beef. Reserve.

    4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of oil in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually add in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface). Without a crockpot you will need a diffuser. Cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

    5. Stir in the brown sugar and vinegar if you are using them or some tomato paste thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce.

    6. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. At this point I saw that the meat cubes were not breaking down. I removed them from the pot and separated them into shreds. If the mixture seems a bit loose and wet, allow it to simmer a bit more (you may partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like. 

    7. Reheat gently and serve in individual bowls with a lime wedge on the side.

  2. 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)

    2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don’t wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.

  3. Add beef, beans, crushed tomatoes,tomatos paste, onions, chili powder, cayenne pepper, and beef broth in the pot

  4. Puree jalapeno, garlic and tomatoes in food processor, then add to crockpot.

  5. Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.

  6. Enjoy;

    Following is a link to events during Chanukah

מתי? שבת 31.12  סיורים מומחזים יתקיימו בשעות 10:00, 12:14:00

כמה? ללא תשלום נוסף על דמי הכניסה לאתר, חינם למנויים. דמי כניסה 29 ₪ למבוגר, 15 ₪ לילד ולאזרח ותיק.

לפרטים: בטלפון *3639 ובאתר רשות הטבע והגנים

סיור מדליק עם בני האור 

סיור חווייתי בין עתיקות היישוב העתיק מימי בית שני ששכן בצל מצוק ההעתקים המרשים הכולל בסרט על האתר והסביבה וסיור במוזיאון המציג את הממצאים הארכיאולוגים ונשמע על כת ‘היחד’, מגילות ואוצרות גנוזים במערות.

מתי? ראשון עד חמישי  25-29.12 בשעות 12:00 – 13:30

כמה? ללא תשלום נוסף על דמי הכניסה לאתר, חינם למנויים. דמי כניסה 29 ₪ למבוגר, 15 ₪ לילד ולאזרח ותיק.

לפרטים: בטלפון *3639 ובאתר רשות הטבע והגנים

To all recyclers:
This is the website of the company that accepts all electronic equip and small, for recycling.
The site is detailed. It is in Hebrew but there is a shorter English-language section too.
מ.א.י – תאגיד למיחזור אלקטרוניקה לישראל – פסולת אלקטרונית


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