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Ok how about we have a Chili Recipe thread(good after-the-snowstorm stuff)...
22 Feb 2013 | US Navy Vet

Posted on 02/22/2013 9:01:08 AM PST by US Navy Vet

Please post 'em here!

TOPICS: Food; Health/Medicine; Society
KEYWORDS: chili; recipes; yumm
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To: Abathar

Wow! You learn something new each day. Can’t imagine chili without beans.

I always do chili over rice. Grew up with it that way.

21 posted on 02/22/2013 9:26:18 AM PST by beaversmom
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To: US Navy Vet

I’ve always added my own seasoning when I made chili for years, but I have to tell you if you want a great mix right out of the box I go straight for Carol Shelby’s Chili Seasoning now.

Good stuff!

22 posted on 02/22/2013 9:27:59 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet

Bildner’s Five-Alarm Chili from the New England cookbook. Just made it for the 100th time last Thursday. Always delish..

1 table spoon veg oil
2 lbs lean ground beef
2 onions chopped
6 garlic cloves chopped
1 teaspoon salt
4 tablespoons chili powder
1/2 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoons cayenne pepper
2 tablespoons harina or cornmeal
2 cups beef broth
1 28 oz plum tomatoes w/ juice
2 3 oz can green chiles chopped
1 bay leaf
3 cups kidney beans
1 tablespoon sugar
1 slice green bell pepper

heat oil, brown meat onions and garlic
sprinkle with salt and pepper 10 min

add chili powder cumin, oregano, cayenne, corn meal stirring cook 2 min

add 1 cup water, broth, tomatoes, chiles, bay leaf break up tomtoes with side of spoon bring to boil, simmer covered 30 min

add beans and sugar, bell pepper simmer uncovered 20 min

discard bay leaf, refresh seasonings

23 posted on 02/22/2013 9:32:02 AM PST by y6162
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To: US Navy Vet

Caroll Shelby’s Chile Mix is the BEST!!!!!

24 posted on 02/22/2013 9:35:35 AM PST by Ann Archy (ABORTION........the HUMAN sacrifice to the god of CONVENIENCE.)
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To: gattaca; US Navy Vet

Excellent thread!! And gattaca, your recipe looks very good and similar to my mother’s recipe. She made the best darn chili in the world IMO, but when she passed away, so did her exact recipe. Please tell me how spicy (hot!) your chili is.

25 posted on 02/22/2013 9:38:54 AM PST by mlizzy (If people spent an hour a week in Eucharistic adoration, abortion would be ended. --Mother Teresa)
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To: beaversmom

I just like my chili in a bowl. And make it hot; I have a fairly high tolerance for heat but if my bowl of red exceeds that I can always throw in a dollop of sour cream. Otherwise, grated cheddar cheese makes a nice accompaniment.

Some cornbread on the side is nice, although saltine crackers or Fritos will work too.

26 posted on 02/22/2013 9:38:54 AM PST by ZirconEncrustedTweezers (I'll stop being a cynic when the world stops giving me reasons to be cynical.)
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To: US Navy Vet


27 posted on 02/22/2013 9:39:10 AM PST by deweyfrank
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28 posted on 02/22/2013 9:40:38 AM PST by Jack of all Trades (Hold your face to the light, even though for the moment you do not see.)
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To: US Navy Vet
I won TWO chili cook-offs at work with this, and I can whip up a batch in less than 20 minutes.

Ground Turkey -n- Beer fast chili

large can of whole tomatoes (redpack is my favorite)
3 tablespoons McCormick chili powder (or more)
beer (Sam Adams is great)
3 tablespoons sugar (or more)
large green pepper
large sweet onion
bay leaf
ground turkey
olive oil
more beer
Great Northern (white) beans or Black beans, or both
(you can make this in less than a half hour if you try)

In a large frying pan brown 1 or 2 pounds of ground turkey in olive oil (it has to be cooked fully and drained once or twice while cooking - browning it adds flavor- add more olive oil after draining) I leave it in good sized chunks, not fully crumbled.

While it is browning, put Tomatoes, beer, sugar, chili powder, bay leaf into a large stew pot, on low heat.

Also while it is browning, chop up the green pepper and onion in whatever size pieces you like

When turkey is cooked, add it to the pot

Fry onions and green peppers in the same fry pan as the turkey was cooked, with as much olive oil as you need. stir-fry fast until slightly translucent. When cooked add to the pot.

Add more beer and sugar to taste. simmer to a boil then add beans and turn off the heat.

Eat immediately or let cool and reheat the next day for added flavor (the meat absorbs the flavor overnight)

OPTIONAL: Cube up some Zucchini or Eggplant and stir-fry real fast and add it when adding the beans or before serving

29 posted on 02/22/2013 9:43:12 AM PST by Mr. K (There are lies, damned lies, statistics, and democrat talking points.)
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To: US Navy Vet

I’ll post my famous Venison Chili Recipe when I get home!

30 posted on 02/22/2013 9:43:21 AM PST by Toadman (To anger a Conservative, tell a lie. To anger a liberal, tell the truth.)
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To: mlizzy

Thanks! To me is not very spicy, but you can add the spices bit by bit to your taste. This is just a guide, you can tweak it to your taste, different color peppers, etc. You can add a can of water if you like it thinner too.

Sorry to hear about your mother’s passing.

31 posted on 02/22/2013 9:45:32 AM PST by gattaca ("Great things can be accomplished if you don't care who gets the credit." Ronald Reagan)
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To: US Navy Vet

Lower fat, easy chili -

1/2# ground chuck
1/2 large onion diced
several garlic cloves diced
1 can tomato sauce
2 cans bush’s best chili beans - medium
1/2 - 1 package of chili powder

brown chuck in a skillet. Add onion and garlic until desired onion consistency is reached. Drain beef mixture through sieve and squeeze out all grease. Add beef mixture to other ingredients and simmer covered for 15 minutes or more.

Serve with grated cheese, chopped fresh onion, and fat-free sour cream.

32 posted on 02/22/2013 9:46:21 AM PST by Girlene
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To: US Navy Vet
1. Smoke a bone-in pork butt. Pull the pork. (This can be done a day ahead or start early in the morning the day you make the chili.)
2. Roast 5lbs Roma Tomatoes, 3lbs Poblano peppers, 2lbs Vadallia onions, 1 head of garlic over an open fire (grill)
3. Remove skin and stems from tomatoes. Remove skin, stems and seeds from peppers. Cut the top off the garlic head and squeeze the garlic out. Chop the peppers and onions.
4. In a cast iron pan, roast 1lb of corn until golden brown.
5. Make the chilli base: In a large pot, add the tomatoes by squeezing with your fist. Add the peppers, onions and garlic. Bring to a simmer.
6. If the tomatoes are not especially juicy, add some chicken stock.
7. Season the base to taste with cumin, dark chilli powder, black pepper and cayenne. (Omit salt at this point)
8. Add pulled pork so their are equal parts base and pork. Simmer for an hour.
9. Correct seasoning, including salt. At this point you can adds some heat ... White pepper, sliced Serranos, jalapeños or a habanero.
10. If you want beans, add beans at this point. I sometimes add black beans. Return a simmer until beans are hot. (This assumes you are using canned beans. If using dried beans, follow the directions on the package before getting to this point.)
11. 5 minutes prior to serving add the roasted corn (you want some crunchiness)

33 posted on 02/22/2013 9:57:39 AM PST by ConservativeInPA (Molon Labe - Shall not be questioned)
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To: US Navy Vet

2 pounds of pork stew meat coated in flour, cumin, sage, salt, pepper and browned.
into crock pot, pork, 2 cans potatos, jar of tomatillo sauce, 2 chopped onion, can of diced tomatos w/ habeneros, can of corn, can of chicken boullion, couple of diced jalepenos, smoked garlic pieces
cook on high for 4-6 hours.

serve with tortillas or chips, sliced avocado, sour cream and cilantro on top.

34 posted on 02/22/2013 10:02:17 AM PST by bravo whiskey (“People should not be afraid of their governments. Governments should be afraid of their people.”)
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To: Noumenon

I was so weirded out at the idea of chocolate and peanut butter in chili...Reese’s Peanut Butter Chili cups- that I had to look up to see how widespread this taste is on the internet.

Found one that adds hominy and pumpkin puree that has good reviews

35 posted on 02/22/2013 10:03:40 AM PST by RummyChick
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To: US Navy Vet
I won a cook off the outfit entered me into. I had no time, I went to Wendy's bought a few of the large sizes....Strained out the solid matter, put the chili liquid in to a squirt bottle. I plated by putting the solids in a 2.5 inch ring and artfully drizzled on the chili liquid....Wahala!

Winner Winner!!! I told the other tired and poor chefs what I did after and they all still hate me!

36 posted on 02/22/2013 10:08:10 AM PST by 3clean
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To: US Navy Vet

What snowstorm?
82 here,
going down to 64 tonight. Brrrrr.

37 posted on 02/22/2013 10:11:04 AM PST by Joe Boucher ((fubo))
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To: US Navy Vet

No peanut butter in chili. But I am curious about one thing — I read that Aldi’s beef has 100% horse meat. Has anyone else heard about this? And if you get your “beef” from Aldi, will that make a difference? I’ve been reading labels at both Save-A-Lot and Aldi and notice that the labels say “100% meat” — no claim that a meat product is “100% beef” —

38 posted on 02/22/2013 10:12:02 AM PST by quintr
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To: avacado
Bacon grease from 10 slabs of cooked bacon

That would give my cardiologist a heart attack! I have to use olive oil for that kind of thing.

39 posted on 02/22/2013 10:16:43 AM PST by JimRed (Excise the cancer before it kills us; feed &water the Tree of Liberty! TERM LIMITS, NOW & FOREVER!)
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To: Abathar
Send that recipe to the guys at The Heart Attack Grill, it’ll make a great side dish for one of their monster bacon cheese artery cloggers...

Didn't the owner, chef or someone else associated with that place just drop dead of a massive coronary?

40 posted on 02/22/2013 10:19:10 AM PST by JimRed (Excise the cancer before it kills us; feed &water the Tree of Liberty! TERM LIMITS, NOW & FOREVER!)
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