Skip to comments.Calling All Cooks for Crock Pot Chilli
Posted on 06/27/2007 12:44:47 PM PDT by Lost Dutchman
Sorry for the vanity but I need Freeper Help!!!
Since I just arrived from Phoenix AZ to Maine last year my family wants me to bring a crockpot chili to the reunion on Sat Jun 30th. They also added the stipulation that is should be in a crockpot (to keep it warm) and mild (so everyone can eat it)
I have made chili before, (long time ago) but it has never been either crockpot nor mild, and I don't think they will be willing to try anything else.
Any help would be appreciated...
Lost Dutchman aka Sean O.
I’m from Texas, and I question the timing and intent of this post.
You might as well open a large restaurant sized can of Hormel chili and be done with it!
It all has to be mild? Geesh, open a can of chili and dump it in a crockpot, those people don't deserve real homemade chili and they probably won't be able to tell the difference anyway.
Humph-—Hey you’re from the southwest - bring some chili - but make it our way. Sounds like they don’t want real chili.
Not sure what you mean, but I am just trying to get a good mild chili for a crockpot in a short time.
Mild chili? Sacrilege.
get yourself some of this...might even find it locally. http://www.foodlocker.com/twoalchilmix.html Cook it up and put in cockpot to keep hot.
LOL! I was typing while you were posting. Great minds think alike!
Boy did I open a can of worms here...
Guess I should have just gone to cook.com
I just want to feed my relatives, not kill them. :)
Not only a sacrilege but an oxymoron.
Considering that this is a reunion and there will be (I assume) many dishes to choose from, it seems unreasonable for anyone to expect you to make a mild chili. If someone can’t handle what chili’s supposed to taste like, they should fill up on other dishes.
Sorry, but I just wanted to put a little TLC in it then that...
Pinging our chefs.
I am sure that noone here in Maine could survive eating a chili made with your Texas secrets. ;)
When I make chili at home I have the larger common pot, and a smaller concentrated sub pot that’s been scooped out and is simmering with the extra, hotter peppers (and sometimes beans.)
Once the milder chili has been served up, the little pot’s contents rejoin the big pot for the more robust serving.
If you don’t want to use the crockpot, just transfer it into the cp afterwards.
Since they don’t seem so likely to appreciate traditional chili, you may as well northern it up - line the bowls with rice, top with shredded cheddar and a dolup of sour cream. Pseudo-chili for the timid.
Just make your own chili and put it in the crockpot. It’ll be fine. Might have to add a bit of water, but it will be fine.
Well, I gotta go to work.
Now that I have offended everyone from the Southwest, I look forward to reading my obituary tonight...
Thanks everyone for any input, and now, play nicely amongst yourselves... *evil grin*
Agreed. Make some real chili, nice and spicy, and just put it in the crockpot to keep it warm. If they complain, tell them “It IS mild . . . wimps.”
Wick Fowlers 3 alarm.
I like redbeans and venison in mine.
Here’s an easy recipe.
Brown some ground meat. Venison, pork, or beef. Making it turkey would be stretching it, even for crockpot chili. If you are using the large crockpot 2lbs. makes a thick end product. Add some chopped onion, bell peppers, maybe some garlic, brown up some more.
Dump in a large can of crushed tomatoes. A small can of tomato sauce. A pinch of brown sugar and a cube of beef stock. Add some chili powder. Add a little at a time until you can taste a mild burn. Stir, add a couple cans of pinto or kidney beans. Bring to a simmer, put into crock pot. Cook it at low for 6-8 hours.
This is not real chili, it’s got beans in it, for one thing, but sounds as if this is what your folks may be thinking of.
Have a good time at your reunion!
Aunt Janes Chili
Brown and drain:
1 ½ lb. hamburger
¼ - ½ lb. bulk sausage
½ lb. chopped stew meat
One chopped small onion
One chopped small green pepper
One 2½ oz. jar of chopped mushrooms
One can plain pinto beans
One can pinto beans with jalapenos
One 1-oz packet Williams Chili Seasoning
One can stewed tomatoes.
Dump all in crockpot and let simmer, the longer, the better.
Of course, for really poeslief chili, you will want to leave out those jalapenos. My father-in-law would leave out the Williams, onions, green peppers, & probably mushrooms also, lest he "talk funny for a week" afterwards.
here’s a recipe i use that’s mild enough for my kids,
maybe it will help.
1lb browned and drained ground beef
1lb browned and drained hot sausage
2 large cans whole tomatos (don’t drain)
2 med cans kidney beans, drained
add all the above to the crockpot and cook on low 8-10hrs
about 30 mins before serving, add a small can of tomato
paste to thicken it up.
perhaps gabz and hungariangypsy have other ideas for you.
Just cook it right (hot). If anybody complains just tell them it’s mild to you.
Hehehe - add “chili” to the list of things (religion & politics) that should only be discussed in public when you are *absolutely* sure you are surrounded by like-minded folk... :-)
Having said that...
Our crockpot “chili” usually consists of some combination of the following:
This can be made just about as mild as you want, or you can add peppers, Tabassco, etc., and heat it up to just about wherever you want it.
The recipe only calls for 2 jalapeños for 1.5 gallons of chili.
I've been taking it to the church for years and the little old ladies love it.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
There is a difference between ethical and moral decisions. In regards to barbeque, it’s a matter of ethics. In regards to chili, it’s a matter of morals.
I morally can’t give you a recipe for “mild” chili, and I can’t morally call anything chili that has chunks of anything other than meat in it.
Chili and BBQ - 2 foods people take verrrrrrry seriously. ;O)
If they don’t really want authentic TX Chili - you could go for something completely different (cue monty python music)...
I make an AWESOME.. Chicken and White Bean Chili.
If interested, I’ll post recipe.
Okay I’m feeling guilty for dogging you. Here is a recipe for you.
1 Tbsp oil
1 lb lean stew meat (cut in small chunks the size of the first joint of your pinkie finger)
1 lb ground beef
1 onion chopped
1 clove garlic minced (or a tsp garlic powder)
1 can diced tomatoes
1 can tomato sauce
1 tsp salt
1 tsp black pepper
1 TBsp mild chili powder
1 tsp ground cumin
1 tsp paprika
1/2 cup water
Brown the stew meat and ground beef in the oil. Add the chopped onion and simmer until the onion is clear. Add the minced garlic. Drain off any excess grease. Dump the meat and all the rest of the ingredients in the crockpot and cook it on high for about 30 minutes and then turn it down to low and cook it for a long time until the meat is tender. If you want the chili to be thicker after the meat is tender you can mix a tablespoon of flour with enough water to make a runny paste and put that in and cook the chili for about 20 minutes more.
Black bean or not, it's my family's favorite chilli.
1 lb ground chuck
1 medium onion, chopped
1 clove garlic, minced
2 T. olive oil
2 stalks celery, chopped
In a large Dutch oven, saute vegetables in oil until tender, add crumbled beef and saute until done.
2 cans black beans, drained
1 can petite diced tomatoes
1 can Rotelle, mild, or hot.
1 package chilli mix, mild, hot or medium, whatever you prefer.
Now, open all this up and dump it in the pot with the veggies and meat. Heat it through. At this point, you can start eating, or put it in your crock pot when cool enough and refrigerate it for a day until you are ready to heat it back up and transport it. I serve this with cheddar cheese and sour cream, and a few tortilla chips.
I know it's not classic, and I know it has lots of no-no's in it with the canned stuff, but honestly, I have entertained all my husband's hunting buddies and there are no leftovers, and the next time they come they ask my husband to have me cook this.
DO NOT ADD BEANS! No Texan adds beans to the chili!
"North, South, East & West...cooks took no prisoners at the World's Championship Chili Cookoff. Wick Fowler, walked away with 1st place, the coveted bronze chili pot. His 2 Alarm Chili will go down in history as the best bowl of chili for 1970!"
Re my post #36. You can also add a can of pinto beans and a can of mexicorn or plain corn to it if you want something different.
sorry, Leda.......no “ground” meat goes into any chili I make. Cubed or diced, but never ground.
When I make chili to take somewhere I always make it at least a day, if not 2, before in a stockpot on the stove and then put it in the crockpot the morning of the event to be reheated.
Oh, and beans are a side to be added to a bowl of chili, not something cooked in the chili :)
having lived on the right coast for my entire life,
cubed meat is for stews and beans are for chilli :)
**Freeper Kitchen Ping**
Making chili for Mainers is like making Barbeque for Hoosiers.....they just don’t get it.
...cubed meat is for stews and beans are for chilli :)
Right Gabz - Under International Chili Society rules, beans are verboten in the cookin'. Served on the side at contests (I've won two major Cook-Off's).
It's easy to adapt your fav Chili reciepe to the crock-pot, Lost.
Just sautee the garlic, onion, bell pepper, etc, and quick brown the meat. Toss it in the crock-pot with your other seasonings.
Add broth, beer, or whatever to barely cover, put the lid on it and - voila! 6- 8 hours (YMMV) later it's Chili!!
I fancy it doesn't have the same flavor as that cooked in my cast-iron pot, and there's no opportunity to adjust the seasonings while it cooks, but if you're at the office it sure saves time!
Bon Apitite' (or somethin' like that)...
If you can't find False Alarm the other package gives instructions to make it taste bland, you know, like for old ladies.
Sorry, I didn’t see your post.... gotta love Wick Fowlers!
Agree - I grind the meat for mine after cooking it so even the meat is in small pieces
When done cooking, add a handfull of dried chiltepins and stir in gently as to not break them open.
Love the sign in the Texas joint that served real Texas chili:
“We don’t hold with tomatoes.”
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