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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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YUMM, YUMM!
1 posted on 02/22/2013 9:01:25 AM PST by US Navy Vet
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To: US Navy Vet

Zowie. Mind pinging me when the thread is done?


2 posted on 02/22/2013 9:04:30 AM PST by PapaNew
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To: US Navy Vet

Texas Style (easy method)

- 2 boxes of Wick Fowler’s 2 Alarm Chili Kit
- 4 lbs of dice beef (chuck)
- Bacon grease from 10 slabs of cooked bacon
- Serrano peppers

Cook meat with chopped serrano peppers, do not drain fat, add bacon grease, then add the rest of the ingredients and simmer for 4-5 hours until the meat is falling apart.


3 posted on 02/22/2013 9:10:15 AM PST by avacado
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To: US Navy Vet

Bump for the best thread idea in a while!

(always fun to see people bickering over the with or without beans debate as well...)


4 posted on 02/22/2013 9:11:57 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet

Chili recipes to check out!


5 posted on 02/22/2013 9:13:28 AM PST by FourtySeven (47)
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To: US Navy Vet

I know of a couple good chili recipes, but I’ll have to wait until I’m home to post them here.


6 posted on 02/22/2013 9:14:20 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: avacado

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...


7 posted on 02/22/2013 9:14:24 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet

2 lbs meat (beef or turkey), 1 chopped onion, 1 chopped pepper, 1 large can of tomatoes, 2 can of any kind of beans you like, I use pinto and kidney, 1 tbsp ketchup,
garlic powder (not garlic salt), 3tbsp red chili powder, 1 tbsp cumin, 2 tsp black pepper, 2 tsp salt, 1 tsp
cayenne pepper, 1 tsp sugar. Brown meat, drain excess fat if you like. Add onion and pepper return to heat. Mix the rest of incredients. Cook for 30 minutes. Sometimes I add corn and serve with cornbread.


8 posted on 02/22/2013 9:14:50 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
If I'm hungry and it's cold, if there's good chili - well, I'd probably pass up a New York steak and just about anything for that.

I don't have the recipe, but Harris Teeter comes close to perfection with their "Roadhouse Chili and Beans". I just mix in some corn and microwave to very hot. Then I smother the top with chopped sweet yellow onion and thick shredded sharp cheddar and cover until the cheese is melty and gooey (don't microwave with the cheese already on top or it'll probably disappear into the chili which I don't like). Then I just add some oyster crackers on top while I eat. Heaven.

9 posted on 02/22/2013 9:16:12 AM PST by PapaNew
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To: US Navy Vet

Ward’s Trailer Park Chili

Here’s what I used to make a crock pot’s worth of chili – scale it to fit:

Ingredients -
• 1 #10 can of Cattle Rush Gold chili (Costco)
• 2-3 regular cans of Stagg no-beans chili (no TVP in this brand)
• 4 big heapin’ tablespoons of the Cajun spice or chili spice mix of your choice. I like chipotle chili powder. Or not if you want to keep it mild, but you’ll lose layers of flavor.
• A large bottle of Tabasco chipotle hot sauce. Cholula chipotle sauce is also great!
• ½ small jar (18 oz) of smooth peanut butter – recommend Adam’s (no sugar)
• 6 oz unsweetened bakers chocolate, grated fine. Use Scharfenberger’s if you’ve got the bux. Grating the chocolate ensures that it is quickly absorbed into the mix
• Mexican chocolate would be an interesting alternative.
• 1 cup of sun-dried tomatoes (Costco)

Procedure -
1. Warm the chili up in the crock pot – not bubbling too much
2. Over the next couple of hours, add 1 heapin’ tablespoon of chipotle chili powder every half hour. Stir and taste.
3. After the first hour, add the peanut butter and the chocolate. Stir and taste.
4. After the first hour and a half, add the sun dried tomatoes. Stir and taste.
5. Half hour before serving, add the chipotle Tabasco or Cholula to taste. Stir and taste.

This recipe can be spun any number of different ways: doing the chili from scratch and/or with no beans, using premium or freshly ground peanuts and bitter chocolate, your choice of additional vegetables (although that’s not really chili at that point), make your own authentic mole sauce, etc. This was the quick and cheap way.

The key is to use the ingredients to build layers of flavor: the chocolate/peanut butter combo for a mole-like foundation; the Cajun spice for a gentle glow of heat; the Tabasco or Cholula for a sharper, more upfront heat. For hardened heat seekers, blend up one or more habaneros for a real kick and big flavor – a healthy shot of Dave’s Insanity Sauce also works well; the sun dried tomatoes add a little chewyness and a small burst of fruity sweetness; the cheese imparts a silky cheesy texture. The addition of the no-beans chili alters the bean-to-meat ratio in a more delicious direction, I think.

Enjoy!


10 posted on 02/22/2013 9:16:12 AM PST by Noumenon (One individual with courage, determination and a rifle can change the course of history.)
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To: US Navy Vet

1 lb ground beef
1 lb of pork Sausage ( if you like hot chili us hot)
1 med onion diced
1 table spoon of minced garlic
black pepper, white pepper and red pepper to taste
2 table spoons of chili powder
1 tea spoon of cumin
brown the meat with the onions and garlic add the rest of ingredients add 2 cups of water cook down add another 2 cups of water and cook down to consistency you like and eat


11 posted on 02/22/2013 9:16:24 AM PST by jrd (All federal acts,laws,orders,rules regulations regarding firearms, infringe the 2 amendment)
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To: Abathar

I have no problem with chili containing beans, as long as they’re not kidney beans.


12 posted on 02/22/2013 9:17:20 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
Craig Claiborne's Real Texas Chili

3 pounds boneless chuck, 1-inch cubes
2 tablespoons vegetable oil
4 to 6 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (13 1/2 ounce) can beef broth
1 broth can of water
1/2 teaspoon pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 cup sour cream
1 lime, cut into 8 wedges

Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.

Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.

Add beans; heat through. Garnish with sour cream and lime.

13 posted on 02/22/2013 9:18:04 AM PST by fatnotlazy
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To: carlo3b

Recipe Ping.


14 posted on 02/22/2013 9:19:49 AM PST by beaversmom
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To: Abathar

There’s a debate? Gotta have beans.


15 posted on 02/22/2013 9:21:24 AM PST by beaversmom
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To: ZirconEncrustedTweezers

Those are my favorite, far better than pinto beans.


16 posted on 02/22/2013 9:21:32 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet

We made Max Memorial Chili this week.

Our precious Golden Retriever has been on a “bland” diet (mostly hamburger and rice) since October, in an attempt to counter his vomiting and protracted weight loss. To lessen the length of time fixing his meals twice a day, we would cook up the ingredients for several meals at a time. When the dreaded verdict came down from the vet — put him down — and it was determined that he was suffering from pancreatic cancer, we had the ingredients for several meals already prepared. Rather than throw it all away, we cooked it into the best chili we have ever eaten.

MAX MEMORIAL CHiLI

2 lbs hamburger fried and drained without any spices
several cans of beans — red, black, pinto and all the juice
1/2 pint home made salsa canned from my garden 2010
1 cup left over cooked rice

Mix all in 4 qt. pot and simmer until heated through
Season to taste (won’t need much because of salsa)

I’ve made chili for years, but this is the best batch we’ve ever eaten. It doesn’t help with missing our dog though.

May Max R.I.P. across that Rainbow Bridge. I’m so sorry that we could not forestall the dreaded big C, Buddy.


17 posted on 02/22/2013 9:21:58 AM PST by afraidfortherepublic
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To: US Navy Vet

CINCINNATI CHILI - serve over pasta with chopped green onions, cheese and sour cream (original) or use plain or in taco salad! Serves 18.

2 lbs. grd. beef
2 lbs. grd. pork
8 med. onions, chp.
12 clove garlics, crushed

Brown the above meat mixture and add:

1/4 c. white vinegar
1/4 c. cocoa powder
4 T. chili powder
1 t. cayenne pepper
4 T. Worcestershire sauce
8 t. cinnamon
6 t. oregano
4 t. grd. cumin
4 t. grd. allspice
4 t. Tabasco
6 bay leaves
2 t. brown sugar
salt/ pepper to taste

Cook a few minutes and add:

4 - 15oz. cans kidney beans
2 - 28 oz. crushed tomatoes
1 - small can tomato paste

Simmer 1 1/2 hours.


18 posted on 02/22/2013 9:22:08 AM PST by Madam Theophilus
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To: beaversmom

I agree, but them’s fighting words around here to some who claim to be purists.


19 posted on 02/22/2013 9:23:54 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet

Here are the recipes from Terlingua’s contest winners - http://www.chili.org/recipes.html


20 posted on 02/22/2013 9:25:26 AM PST by bgill
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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

bttt


27 posted on 02/22/2013 9:39:10 AM PST by deweyfrank
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Bookmark!


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

http://www.peanutbutterboy.com/super-peanut-butter-chili-bowl/


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

Snowstorm?
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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To: bgill

Goodness, I love Texas chili. If it’s got beans, it ain’t chili. That’s my motto.


41 posted on 02/22/2013 10:22:17 AM PST by Freedom_Is_Not_Free (Free goodies for all -- Freedom for none.)
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To: RummyChick

if you like peanut butter chocolate chili...you might like the cake

Peanut Butter Glazed Chocolate-Chili Cake

http://bakarlivetsotare.blogspot.com/2012/11/peanut-butter-glazed-chocolate-chili.html


42 posted on 02/22/2013 10:25:17 AM PST by RummyChick
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To: JimRed

save


43 posted on 02/22/2013 10:28:58 AM PST by varina davis (A real American patriot -- Gov. Rick Perry)
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To: gattaca

Mmm, love turkey chili..especially with fresh cilantro on top.


44 posted on 02/22/2013 10:40:34 AM PST by hope (Whom the Son sets free is free indeed!)
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To: JimRed

Yeah, their spokesman, a younger skinny guy dropped dead just last week IIRC.


45 posted on 02/22/2013 10:44:27 AM PST by Abathar (Proudly posting without reading the article carefully since 2004)
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To: US Navy Vet
Here's a healthy and very tasty chili recipe:

3 lbs ground turkey
4 onions
3 bell peppers
2 poblano peppers
lots of garlic
4 tbs chili powder
5-6 tbs ground cumin
1 tbs coriander
½ tsp allspice
5 tbs soy sauce
cayenne powder, tabasco, or red naga sauce (per your taste)
2 28-oz cans tomatoes
1 15-oz can black beans
1 15-oz can dark red kidney beans
1 15-oz can pinto beans

Brown ground turkey in large pot. Add garlic, diced onions & peppers, garlic, chili powder, coriander, allspice, soy sauce, cayenne, half the cumin powder, and the juice from one of the tomato cans.

Cook over moderate heat until the vegetables are soft. Stir in the tomatoes and cook for 15 minutes.

Add the beans and the remainder of the cumin powder. Bring to a boil, then allow to simmer for 30 minutes, stirring occasionally.
Just before turning off heat, thicken with a couple of tbs of corn starch or arrowroot.

Just to warn you, I don't ever add salt to anything I cook (which causes my wife to complain). So if you want more salt flavor, add it at the beginning when the meat browns.
Serve plain, over noodles, or use it as a hot dip for tortilla chips.

46 posted on 02/22/2013 10:44:44 AM PST by Hoodat ("As for God, His way is perfect" - Psalm 18:30)
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To: Madam Theophilus

I’ve been to Skyline,Camp Washington, Empress, Dixie, Gold Star and Price Hill chili and never had sour cream, green onions (White yes), or crushed tomatoes.

Dixie is close with the Garlic,Onion,Bean,Cheese,& Pasta 5-way, but you have go to Newport to get it served correctly. I toss in a Rolaid to make it a 6-way.

On this side of the Ohio, Skyline is the standard. Damn I’m hungry.


47 posted on 02/22/2013 10:44:56 AM PST by bleach (If I agreed with you, we would both be wrong.)
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To: US Navy Vet

Here’s mine from memory:

1 or 1 1/2 lbs ground beef
1 chopped onion
1/2 chopped green bell pepper
1 can small red beans (rinsed)
1 can diced tomatoes
1 or 2 cans tomato sauce
2-3 tablespoons chili powder
1 teaspoon of each: garlic powder or salt, basil, oregano
1/4 teaspoon cinnamon

Brown the ground beef. Remove, and saute onion and bell pepper in the pot. Add the beef back in and add the other ingredients. Simmer for 30-45 minutes.


48 posted on 02/22/2013 10:47:20 AM PST by Abigail Adams
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To: US Navy Vet

Mine is simple-8 ingredients:

1 lb. lean pork sausage (use hot sausage if you like spicy chili)
1 medium onion-chopped
1/4 cup green pepper-chopped
1 can chili beans
1 can diced tomatoes
1 small can (8 oz.) tomato sauce
1 cup strong black coffee
1 tablespoon packed brown sugar

Brown sausage with onion and green pepper in 3 quart saucepan. Add the rest of the ingredients, then simmer for about an hour.

It may not be authentic, but we like it.


49 posted on 02/22/2013 10:47:25 AM PST by chronicles
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To: quintr

http://www.food.gov.uk/news-updates/news/2013/feb/aldi-horse-meat


50 posted on 02/22/2013 10:50:51 AM PST by Abigail Adams
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