Chili Fans Out There
- Thread starter Anna
- Start date
I have an easy recipe ... you can add spices for more 'fire' ...Anna said:Any advice on how to make it?? I got no cook book to show me how to make chili.Lately I have been craving for it.
1. about 1 lbs or more of ground turkey (yes, chicken or beef is fine too)
2. for each pound of meat, one jar of pasta sauce (yup, going real basic here -- i get the gourmet type pasta sauce, tastes great!)
3. some onions, mushrooms, black olives (optional, but I like em)
4. couple cans of beans -- you can use the beans in tomato sauce or cans of pinto or mixed beans.
Put a big pot on the stove on minimum heat.
In a frying pan, fry the onions you cut up into little chunks in some butter
or olive oil until the onions are clear and sweet ... (remember that onions do not 'cook' in the presence of tomatos) -- transfer to pot.
Fry the mushrooms until they are a nice golden brown ... add to pot.
Chop olives and add to pot.
Add the pasta sauce to pot.
Fry meat until done ... add to pot.
Turn up the heat until the pot just starts to bubble (not boil!!!) and turn down, put on a lid, and let it go for about 20 mintues.
Now is a good time to check how spicey you want it!
Add paprika or chili pepper and/or tabasco for real hot.
Now you have two choices:
if you made lots, you can freeze it in individual containers
-- use it for pasta, rice or add to a can of beans for instant 'chili'.
or you can add all the beans and just make it chili.
To serve, (if its real spicey) you can add a dollop of sour creme and some grated cheddar cheese ... or just serve with some sour dough bread.
anyway ... that's how I do it. I have 'sauce' frozen in the freezer that I can just defrost and add beans to for instant chili, or make pasta ....
Anna said:Any advice on how to make it?? I got no cook book to show me how to make chili.
oops ... i thought this was a thread about the red hot chili peppers ... anyway big fan of the RHCP ... not so much a fan of plain ol' chili ...
H
Hardatwork
One of my fav cooking websites is http://allrecipes.com/.
They have an interesting search function that allows you to type in what ingredients you have on hand and it will pump out recipe suggestions. It also has a good comment section that allows you to read other readers feedback on recipes.
They have an interesting search function that allows you to type in what ingredients you have on hand and it will pump out recipe suggestions. It also has a good comment section that allows you to read other readers feedback on recipes.
Hi Anna,
One of the great things about chili is there are lots of different ingredients that you can use and it will taste great. You could even follow LG’s advice although listening to anything he says is a crapshoot at best (LG – almost sorry about the cheap shot )
I don’t follow many recipes when I cook; I just go with the flow and usually am pretty happy with the result. So if I was cooking chili today, here is what I would do;
Brown one pound of lean ground beef
When beef is half done, add chopped onions and chopped celery and a variety of spices including red pepper flakes to taste
When beef is cooked, transfer to large pot, set to medium heat
Add 28oz can of tomatoes; I prefer whole tomatoes and break them down with a wooden spoon although diced tomatoes will work
Add 1 – 14 oz can of pinto beans, 1 – 14oz can of red kidney beans and ½ can of black beans
Bring close to boil, reduce heat and simmer for 20 minutes or so, stirring frequently and breaking down those tomatoes
Add ½ cup of frozen corn (adds a nice color to it)
Simmer for another 10 minutes or so
Serve with fresh bread
Enjoy
RM
One of the great things about chili is there are lots of different ingredients that you can use and it will taste great. You could even follow LG’s advice although listening to anything he says is a crapshoot at best (LG – almost sorry about the cheap shot
)I don’t follow many recipes when I cook; I just go with the flow and usually am pretty happy with the result. So if I was cooking chili today, here is what I would do;
Brown one pound of lean ground beef
When beef is half done, add chopped onions and chopped celery and a variety of spices including red pepper flakes to taste
When beef is cooked, transfer to large pot, set to medium heat
Add 28oz can of tomatoes; I prefer whole tomatoes and break them down with a wooden spoon although diced tomatoes will work
Add 1 – 14 oz can of pinto beans, 1 – 14oz can of red kidney beans and ½ can of black beans
Bring close to boil, reduce heat and simmer for 20 minutes or so, stirring frequently and breaking down those tomatoes
Add ½ cup of frozen corn (adds a nice color to it)
Simmer for another 10 minutes or so
Serve with fresh bread
Enjoy
RM
It's hot but it's good!
Beef Chili with Chipotle Chiles and Cilantro
2 pounds lean ground beef
2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon chopped canned chipotle chiles in adobo sauce*
2 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
Grated Cheddar cheese
Sour cream
Additional chopped onion
Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.
Add cumin, chili powder, garlic powder and chipotle chiles; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4.
*Canned chipotle chiles are available at Latin American markets, specialty foods stores and some supermarkets.
Caution - once you've tried this one you will be like this:
Beef Chili with Chipotle Chiles and Cilantro
2 pounds lean ground beef
2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon chopped canned chipotle chiles in adobo sauce*
2 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
Grated Cheddar cheese
Sour cream
Additional chopped onion
Sauté beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.
Add cumin, chili powder, garlic powder and chipotle chiles; sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4.
*Canned chipotle chiles are available at Latin American markets, specialty foods stores and some supermarkets.
Caution - once you've tried this one you will be like this:
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I have two, both are done in a slow cooker.
Football Sunday Chili
2 lbs lean ground beef
2 large onions, chopped
2 hot red peppers, seeded and finely chopped
2 TBsp chili powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 can (28oz) diced tomatoes, with juice
1 can (10oz) condensed tomato soup
2 cans (19oz) kidney beans, drained and rinsed
1/2 cup cider vinegar
1/4 cup of brown sugar (packed)
2 green bell peppers, finely chopped
1. In a large nonstick skillet over medium-high heat, cook ground beef, onions and hot peppers until the ground beef is fully cooked and no longer pink. Add chili powder, ginger, cinnamon, allspice and nutmeg; cook 1 minute longer. With a slotted spoon, transfer seasoned meat to a slow cooker.
2. Add tomatoes (with juice), tomato soupl, kidney beans, vinegar and brown sugar; stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until hot and bubbling. Add green pepper, stirring to combine. Cover and cook another 20 to 25 minutes.
and for something a little different:
Chunky Beef Chili
1 TBsp vegetable oil
2 lbs stewing beef cut into 1/2 inch cubes
2 TBsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp salt
2 medium onions, chopped
2 stalks celery, chopped
2 carrots, chopped
1 can (19oz) diced tomatoes, with juice
1 can (19oz) chickpeas, drained and rinsed
1 cup beef stock
Half can (5.5 oz) tomato paste
1 red bell pepper, chopped
1. In a large nonstick skillet, heat oil over medium heat. Add beef cubes and cook for 7 to 8 minutes or until browned on all sides. Add chili powder, cumin, oregano and salt; cook for one minute longer. With a slotted spoon, transfer meat to slow cooker.
2. Add onions, carrots, celery, tomatoes (with juice), chickpeas, stock and tomato paste; stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Add red pepper; stir to combine. Cover and cook on HIGH for another 20 to 25 minutes.
Both recipes can be prepared the night before (except for adding the red and green bell peppers)
Football Sunday Chili
2 lbs lean ground beef
2 large onions, chopped
2 hot red peppers, seeded and finely chopped
2 TBsp chili powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 can (28oz) diced tomatoes, with juice
1 can (10oz) condensed tomato soup
2 cans (19oz) kidney beans, drained and rinsed
1/2 cup cider vinegar
1/4 cup of brown sugar (packed)
2 green bell peppers, finely chopped
1. In a large nonstick skillet over medium-high heat, cook ground beef, onions and hot peppers until the ground beef is fully cooked and no longer pink. Add chili powder, ginger, cinnamon, allspice and nutmeg; cook 1 minute longer. With a slotted spoon, transfer seasoned meat to a slow cooker.
2. Add tomatoes (with juice), tomato soupl, kidney beans, vinegar and brown sugar; stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until hot and bubbling. Add green pepper, stirring to combine. Cover and cook another 20 to 25 minutes.
and for something a little different:
Chunky Beef Chili
1 TBsp vegetable oil
2 lbs stewing beef cut into 1/2 inch cubes
2 TBsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp salt
2 medium onions, chopped
2 stalks celery, chopped
2 carrots, chopped
1 can (19oz) diced tomatoes, with juice
1 can (19oz) chickpeas, drained and rinsed
1 cup beef stock
Half can (5.5 oz) tomato paste
1 red bell pepper, chopped
1. In a large nonstick skillet, heat oil over medium heat. Add beef cubes and cook for 7 to 8 minutes or until browned on all sides. Add chili powder, cumin, oregano and salt; cook for one minute longer. With a slotted spoon, transfer meat to slow cooker.
2. Add onions, carrots, celery, tomatoes (with juice), chickpeas, stock and tomato paste; stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Add red pepper; stir to combine. Cover and cook on HIGH for another 20 to 25 minutes.
Both recipes can be prepared the night before (except for adding the red and green bell peppers)
RW's post is the only one that mentions garlic in the recipe!
But come on, garlic powder??!! No way, use the real thing.
Shame on you people, food without garlic is just criminal except
when planning on visiting your fav SP of course.
Also one other interesting point, isn't it funny that this thread was right above the one about FARTS !!!!
..........QM'r
But come on, garlic powder??!! No way, use the real thing.
Shame on you people, food without garlic is just criminal except
when planning on visiting your fav SP of course.
Also one other interesting point, isn't it funny that this thread was right above the one about FARTS !!!!
..........QM'r
About time some one notice that!! hahaha.. Thats why I asked on how to make chili?? It does give you gas though.. heeheeQuarter Mile'r said:RW's post is the only one that mentions garlic in the recipe!
But come on, garlic powder??!! No way, use the real thing.
Shame on you people, food without garlic is just criminal except
when planning on visiting your fav SP of course.
Also one other interesting point, isn't it funny that this thread was right above the one about FARTS !!!!
..........QM'r
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Quarter Mile'r said:RW's post is the only one that mentions garlic in the recipe!
But come on, garlic powder??!! No way, use the real thing.
Shame on you people, food without garlic is just criminal except
when planning on visiting your fav SP of course.
Also one other interesting point, isn't it funny that this thread was right above the one about FARTS !!!!
..........QM'r
QMR - I like garlic in just about anything I make. Its ok to use real garlic instead of powder (I'm just too lazy to chop it up). Now you can see why I fart more than 14 times a day.
I saw a chili competition on the Food Network where one of the contestants said no serious chili has ground beef in it, and none of the contestants on the show used ground beef either. With that in mind, here's a recipe I saw from Maxim. It claims to be the "best chili you can pour down your ungrateful throat." It looks good, but I can't say I've tried it though.
MAXIM CHILI
From: Maxim, November/December 1997
Serves: 6
Ingredients:
2 pounds (900 g) beef, sirloin or chuck, cut into cubes
¼ cup (60 mL) flour
2 tablespoons (30 mL) vegetable oil
2 medium onions, chopped
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
3 cloves garlic, minced
1 16-ounce (398 mL) can tomatoes, chopped
1 teaspoon (5 mL) ground cloves
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) ground oregano
¼ cup (60 mL) fresh cilantro, chopped
1 14-ounce (284 mL) can beef stock
1 tablespoon (15 mL) dried chipotle or 3 tablespoons (45 mL) dried, ground New Mexico chilies
2 4-ounce (120 mL) cans green New Mexico chilies, diced
1 teaspoon (5 mL) ground cayenne; more for added heat
1 tablespoon (15 mL) chili powder
Salt and pepper
Directions:
Season flour with salt and pepper. Toss beef cubes into flour to coat all sides. Brown beef in oil. Add onions, celery, carrots, and garlic and sauté until soft, about 3 minutes. Add remaining ingredients. Simmer 2-3 hours, until meat is tender.
Suggested Toppings: Chopped tomatoes, chopped onions, sliced fresh jalapeno, sour cream, shredded cheddar cheese, lime juice, sauteed tortilla strips
It looks good, but I can't say I've tried it though.MAXIM CHILI
From: Maxim, November/December 1997
Serves: 6
Ingredients:
2 pounds (900 g) beef, sirloin or chuck, cut into cubes
¼ cup (60 mL) flour
2 tablespoons (30 mL) vegetable oil
2 medium onions, chopped
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
3 cloves garlic, minced
1 16-ounce (398 mL) can tomatoes, chopped
1 teaspoon (5 mL) ground cloves
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) ground oregano
¼ cup (60 mL) fresh cilantro, chopped
1 14-ounce (284 mL) can beef stock
1 tablespoon (15 mL) dried chipotle or 3 tablespoons (45 mL) dried, ground New Mexico chilies
2 4-ounce (120 mL) cans green New Mexico chilies, diced
1 teaspoon (5 mL) ground cayenne; more for added heat
1 tablespoon (15 mL) chili powder
Salt and pepper
Directions:
Season flour with salt and pepper. Toss beef cubes into flour to coat all sides. Brown beef in oil. Add onions, celery, carrots, and garlic and sauté until soft, about 3 minutes. Add remaining ingredients. Simmer 2-3 hours, until meat is tender.
Suggested Toppings: Chopped tomatoes, chopped onions, sliced fresh jalapeno, sour cream, shredded cheddar cheese, lime juice, sauteed tortilla strips
For some reason after reading your reply I thought of that movie,Randy Whorewald said:QMR - I like garlic in just about anything I make. Its ok to use real garlic instead of powder (I'm just too lazy to chop it up). Now you can see why I fart more than 14 times a day.
"Blazing Saddles"
You gotta stop being lazy, there is nothing more satisfying in cooking than
the actual preparation of your latest creation. Well.....most times we just
don't have all the time in the world though.
I just love when I mince the garlic when its fresh and then taste the fresh
oil from it..........so goooooood !! Makes cooking a joy.
Hey Anna, glad you got a chuckle outta me noticing the thread about
farts and that thread made you think about chili. I got a chuckle out of it
too sweety !
..........QM'r
threepeat said:I saw a chili competition on the Food Network where one of the contestants said no serious chili has ground beef in it, and none of the contestants on the show used ground beef either. With that in mind, here's a recipe I saw from Maxim. It claims to be the "best chili you can pour down your ungrateful throat."
MAXIM CHILI
From: Maxim, November/December 1997
Serves: 6
Ingredients:
2 pounds (900 g) beef, sirloin or chuck, cut into cubes
¼ cup (60 mL) flour
2 tablespoons (30 mL) vegetable oil
2 medium onions, chopped
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
3 cloves garlic, minced
1 16-ounce (398 mL) can tomatoes, chopped
1 teaspoon (5 mL) ground cloves
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) ground oregano
¼ cup (60 mL) fresh cilantro, chopped
1 14-ounce (284 mL) can beef stock
1 tablespoon (15 mL) dried chipotle or 3 tablespoons (45 mL) dried, ground New Mexico chilies
2 4-ounce (120 mL) cans green New Mexico chilies, diced
1 teaspoon (5 mL) ground cayenne; more for added heat
1 tablespoon (15 mL) chili powder
Salt and pepper
Directions:
Season flour with salt and pepper. Toss beef cubes into flour to coat all sides. Brown beef in oil. Add onions, celery, carrots, and garlic and sauté until soft, about 3 minutes. Add remaining ingredients. Simmer 2-3 hours, until meat is tender.
Suggested Toppings: Chopped tomatoes, chopped onions, sliced fresh jalapeno, sour cream, shredded cheddar cheese, lime juice, sauteed tortilla strips
Now this is Texas Chilli,no beans!!Texans hate beans in thier chilli.NOw it just needs some beer or Jack Daniels-to give it, as emirel would say-Bam!
