Homemade Archives - Poor Man's Gourmet Kitchen

Amazing Chili

Poor Man’s Gourmet Kitchen amazing pot of chili.

The Best Chili Ever

I’ve been searching for a recipe that is exactly what anyone would expect amazing Chili to taste like, if that’s how it was described to you. If someone tells me “it’s the best”, by golly, it better be. I don’t want it thin and runny or light on the meat and it better not have any funky after taste. It just better be the best damn chili I’ve ever eaten or, at least, be convinced its the best in the moment I’m eating it. Well, this is it. I pulled it off and it isn’t that crazy either. There aren’t a million and one ingredients. I’ve even added a “Poor Man’s” hack to the recipe and a way to save money on bacon.

A package of Bacon, sausage and ground beef.

Carnivorous Chili

I’m going to shoot you straight and tell you right out of the gate, this recipe has meat, as it should, and a lot of it. I do have a fantastic Vegetarian Chili recipe on here, if you’re interested, but this is exactly the way I like my chili and it’s how I think it should be prepared anywhere. I’m talking about bacon, pork sausage and ground beef mixed into this recipe so, be prepared to go to work.

The cool thing is, I found a way to save 2/3 the cost on bacon by purchasing Bacon Ends and Pieces instead of a standard package. The cheapest bacon around here averages about $3.50 US for a 12 oz package and I bought 3 lbs of Bacon Ends and Pieces for $5.50 so, you do the math. The best part is is that it’s perfect chopped up into little pieces that can blend right in with the ground beef and pork sausage.

A bag of dry Pinto beans and 2 large cans of Frijoles.

Chili Beans

There are plenty of beans to choose from that you can add to your chili and you’re welcome to substitute or add your favorite to this recipe. My self, I like to stick with the classic Pinto Beans. It’s the way I had it growing up and it’s still the way I like to eat my chili today. In this recipe I use two 30 oz can’s of Frijoles, Pinto Beans, with the juice, but you can use dry beans and reconstitute them ahead of time, if you prefer. Just be sure to add about a cups worth of broth to the recipe to compensate for the missing bean juice. You also might have to add a pinch of salt for the missing sodium.

Chili pot on the stove with additional ingredients added over top.

Fine Tuning the Chili

In this recipe, I season the ground beef and pork sausage with 2 small packages of Taco Seasoning; about 2 oz. That’s the Poor Man’s hack I mentioned but once everything is combined, it’s time to fine tune the recipe with a few key ingredients and spices. I add Cumin, Coriander, Chili Powder, Cocoa and Mexican Oregano. Anything else you may think it needs is probably already in the taco seasoning. Unless you want to add Worcestershire or something, not needed btw, I would stick with the original recipe. I also add a few splashes of Brandy but that’s optional. It’s not uncommon to add beer if you prefer or your favorite bourbon.

This recipe is Chili so, it’s a little on the spicy side. I don’t think it’s too hot to eat but I don’t think it’s exactly for children either. If you’re making this recipe for kids or someone that has mild tastes, use bell peppers instead of Jalapeno’s, mild Taco Seasoning, instead of original, and use only 1 Chipotle Pepper in Adobo Sauce. You might even want to ditch the addition of Chili Powder. Feel free to tweak anything else to your specific tastes, if you like, just know that I stand behind this recipe 100% and I think it’s perfect exactly the way it is.

Amazing Homemade Chili – Ground Beef, Bacon and Pork Sausage by PoorMansGourmet

Amazing Chili Ingredients:

1.5 lbs Hamburger
12 oz Bacon, chopped
1 lbs Pork Sausage, breakfast
2 pkg Taco Seasoning, original (2 oz )

1 Onion, chopped
3 Jalapenos, chopped with seeds & membrains
3 Chipotle Peppers in Adobo Sauce, chopped
8 Cloves Garlic, chopped
2 30 oz cans Pinto Beans with Juice
2 15 oz cans Tomato Sauce
2 15 oz cans Diced Tomatoes

1 tbsp Cumin
1 tbsp Mexican Oregano
1 tsp Chili Powder
1 tsp Coriander
1/2 tsp Cocoa
1/2 cup Bourbon, optional
Salt and Pepper to taste

Follow the instructions in the video tutorial and I’ll show you exactly how easy this Amazing Chili is to make.

Spicy Philly Cheesesteak

The Best Philly Cheesesteak

One of the things that I’ve been surprised about getting from some of you is requests for sandwich recipes. I think that a sandwich isn’t that complicated and anyone can do it, basically, with out instruction. When it comes to a Philly Cheesesteak, however, I understand that everyone likes it the way they like it but don’t necessarily know how to replicate or duplicate their favorite sandwich from their local favorite sub shops. But, what I’m about to show you is a bit unconventional and unheard of. I’m going to make a Spicy Philly Cheesesteak that has the qualities of two different sandwich styles that you either love or love one more than the other.

Thinly sliced Premium Roast Beef from my local Deli.

What kind of Beef to use

First thing is simple and everyone can get from their local deli with out paying a grip for it and it’s just Premium Roast Beef. It’s roughly around $6 dollars per lbs. and I’ve purchased it, on sale, for $3.98 before. Most Cheesesteaks are made with Ribeye steak so, you can’t go wrong with this lunch meat, thinly sliced. The other major player and component to great sub is the roll. I buy Walmart’s 8″ sub rolls because they’re cheap, soft and tasty. Contrary to popular belief, they have an excellent bakery so don’t be afraid to pick up a six pack bag of sub rolls from Walmart.

If you’re ordering your Cheesesteak sandwich “With”, that means with sauteed onions, I recommend adding some diced Jalapeno peppers as well. This will take the sub to a whole new level and give the meat more spice.

What about the Cheese

Cheese! Usually a steak and cheese sandwich is made with one of three cheeses; American, Provolone or Cheez Whiz cheese. The two famous rivals in Philadelphia, Pat’s and Geno’s, battle this one out between their customers constantly so, it’s more about preference really. Personally, I’m a fan of all three but for this recipe I’m going to recommend Swiss cheese and Nacho Cheese instead.

Swiss cheese, in my opinion, adds more depth to the flavor of the cheesesteak and gives it a little more bite. I’m a big fan of the mushroom and Swiss burgers, not to mention I love French Onion Soup, which is made with Swiss Gruyere cheese, so it only makes sense to use Swiss cheese. The Nacho cheese makes sense to me too because it’s processed cheese with a kick. I did label this sandwich “Spicy” and the Nacho cheese helps achieve that title. I’m only recommending, however, that you use El Mexicano’s brand for canned Nacho Cheese. It’s the best.

On a side note, there are two other steak sandwich’s that I have filmed and posted before, if you care to look at those as another option. Though I really enjoy those other recipes, this is my favorite among the three. Here’s my Steak and Cheese Sandwich and my original Philly Cheesesteak recipes.

Spicy Philly Cheesesteak video tutorial by PoorMansGourmet.

Spicy Philly Cheesesteak Ingredients:

1 lbs Premium Roast Beef, thinly sliced deli meat, 1/2 lb per sub
1 bag 8″ Sub Rolls
1 Onion, chopped 1/2 per sub sandwich
1 can Jalapeno, diced
1 can Nacho Cheese, 2 tbsp per sandwich
1 pkg Swiss Cheese, 2 slices per sub
2 tbsp Olive Oil, for frying
Salt and Pepper to taste

Follow the instructions in the Spicy Philly Cheesesteak video tutorial and I’ll show you exactly how easy this is to make.

Barbacoa Pork

The Best Barbacoa Pork

Usually, when I hit a grand slam, I’m either running the bases or shoveling food in my face at Denny’s. Which one of those two moments do you think this is? If you guessed Denny’s, you’re half right. Only, this time, I’m stuffing my face with this amazing Barbacoa Pork recipe because it’s a winner.

Marinated Pork Picnic Roast for Barbacoa Pork.

Barbacoa Pork Marinade

In case you don’t know, Barbacoa is a recipe that was developed years ago in the Caribbean and it’s where the word barbecue derives. It’s usually prepared with beef meat, from the head. Sometimes goat or lamb is substituted for more gaminess and flavor(I think that’s a made up word, “Gaminess?” idk).

In this recipe, I use a Pork Picnic Roast(shoulder), and I used the Barbacoa Beef recipe that I filmed and posted a couple of years ago and transposed it for pork by adding Cilantro and Orange juice to the ingredients. That might sound crazy but it works, good I might add. And, Carnitas has Orange juice in it so, don’t even sweat it. Anyway, I only compare the two because of the mad similarities; they’re both pork recipes, with similar ingredients, cooked for long hours at a time and they both make excellent tacos.

My favorite taco condiments, onion, cilantro and lime.

Barbacoa Pork Tacos

In my opinion, the best tacos are fried tacos and this Barbacoa Pork recipe is no exception. I do occasionally double stack corn tortilla’s and eat my tacos soft but, nothing beats a little hot oil and some salt, to crisp up and flavor a boring tortilla. Then, I just keep it real with some simple condiments; onion, cilantro and lime. No need for salsa because the fresh flavor and spice is already in each bite. If you want to check out my Pico De Gallo recipe, however, I’m not going to stop you.

Barbacoa Pork Ingredients:

10 lbs Pork Picnic Roast
Kosher Salt and Pepper 1/2 tsp per lb

Marinade
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chili’s in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1/2 cup Orange juice
1/2 bunch Cilantro
1 cup Red Enchilada Sauce, PMGK Recipe Only

Red Enchilada Sauce Ingredients: (Watch the Video)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Follow the instructions in the Barbacoa Pork video tutorial and Bake the marinated Picnic Roast at 200° Fahrenheit for 12 hours. For Tacos, I recommend Corn tortilla’s, raw or fried topped with Barbacoa Pork and Garnished with chopped Onion, Cilantro and Fresh Lime.