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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

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To: US Navy Vet
The secret to great chili is the addition of two ingredients to whatever chili recipe you prefer:

1. Chunky peanut butter.

2. Plain cocoa powder.

51 posted on 02/22/2013 10:53:34 AM PST by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: ZirconEncrustedTweezers

I like mine in a bowl with cheddar on top and instead of a spoon, I like to use Tostito’s dipping chips that are the size of a tablespoon cup.


52 posted on 02/22/2013 10:58:39 AM PST by woodbutcher1963
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To: trisham

Add #3. A can or bottle beer. Really. It will foam up when heated, though, so be careful.

Yes, I am from Wisconsin. Beer chili must be topped with grated cheddar! Heck, everything here must be topped with grated cheddar. :)


53 posted on 02/22/2013 11:11:29 AM PST by freemama
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To: US Navy Vet

Cut 1 Lb beef steak or Venison or Elk into cubes
Brown 1 lb turkey burger in frying pan.
Add both to crock pot on low.
Add 1 can kidney beans
Add 1 large can stewed peeled tomatoes
add 1 8 oz can tomato sauce
add 1 large diced red onion
add 1-2 diced green peppers
add 5-10 cloves garlic diced
add 2 tablespoon worsteshire sauce
add 1 teaspoon tabasco(about 6 squirts)
add 3 tablespoon chili powder
add 1 teaspoon cinnamin
simmer on low in crock pot 6-7 hours.
turn off put crock pot outside in porch overnight
reheat next day on low for 3-4 hours(it is always better the next day)

Serve in bowl with cheddar/taco cheese melted on top and eat with Tostito’s Dipping chips and Dosexi’s Amber. No spoon required. Don’t forget the Beano if you want to keep the little lady happy.


54 posted on 02/22/2013 11:13:18 AM PST by woodbutcher1963
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To: US Navy Vet

Cut 1 Lb beef steak or Venison or Elk into cubes
Brown 1 lb turkey burger in frying pan.
Add both to crock pot on low.
Add 1 can kidney beans
Add 1 large can stewed peeled tomatoes
add 1 8 oz can tomato sauce
add 1 large diced red onion
add 1-2 diced green peppers
add 5-10 cloves garlic diced
add 2 tablespoon worsteshire sauce
add 1 teaspoon tabasco(about 6 squirts)
add 3 tablespoon chili powder
add 1 teaspoon cinnamin
simmer on low in crock pot 6-7 hours.
turn off put crock pot outside in porch overnight
reheat next day on low for 3-4 hours(it is always better the next day)

Serve in bowl with cheddar/taco cheese melted on top and eat with Tostito’s Dipping chips and Dosexi’s Amber. No spoon required. Don’t forget the Beano if you want to keep the little lady happy.


55 posted on 02/22/2013 11:16:34 AM PST by woodbutcher1963
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To: US Navy Vet

Iforgot the teaspoon of Cumin and the two bay leaves.


56 posted on 02/22/2013 11:23:05 AM PST by woodbutcher1963
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To: 3clean

I was told that Wendy’s uses leftover cooked hamburger patties in their chili. That kind of weirded me out and I don’t order it any more.


57 posted on 02/22/2013 11:39:45 AM PST by randita
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To: US Navy Vet

The Cabela’s restaurant has delicious White Chicken Chili. Wish I had the recipe for that. Delicious served in a bread bowl.


58 posted on 02/22/2013 11:43:53 AM PST by randita
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To: woodbutcher1963

Oh, I forgot the 1 tsp of cumin in my recipe too!


59 posted on 02/22/2013 1:03:07 PM PST by Abigail Adams
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To: randita

I worked there many moons ago, and that’s how it was done. The burgers were just on the grill a little longer than is ideal, then they were wrapped and put in the fridge. Nothing too weird about it. And their chili sure did taste good!


60 posted on 02/22/2013 1:06:18 PM PST by Abigail Adams
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To: Abigail Adams; randita

As another former Wendy’s employee, I can also confirm this.

They do make a pretty good chili, and I’ll eat it in spite of the fact that it contains kidney beans. :)


61 posted on 02/22/2013 1:37:46 PM PST by ZirconEncrustedTweezers (I'll stop being a cynic when the world stops giving me reasons to be cynical.)
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To: JimRed

The bacon grease makes the chili extremely savory. I never said it was healthy chili, just dang good chili. ;-)


62 posted on 02/22/2013 3:39:27 PM PST by avacado
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To: avacado

Real Chili is New Mexico Green


63 posted on 02/22/2013 5:06:11 PM PST by RW_Whacko
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To: randita

You are right, thats how the do it. They have the patties cooking and when they dont get used and end up over cooked they take them off the grill and refridgerate them. When chilli cooking time comes they take the saved cooked 100% beef patties and add them to their chili base.

Food and people getting weireded out happens, weirding out is really a personal thing and you are still ok to be weirded out by anything.


64 posted on 02/22/2013 7:12:51 PM PST by 3clean
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To: randita
White Chicken Chili

That is really good (haven't had Cabela's though)! I've made it a couple of times. I just use canned chicken to save time.

65 posted on 02/23/2013 12:19:48 AM PST by beaversmom
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To: RW_Whacko

Chili was born in Texas, all others are posers.


66 posted on 02/23/2013 6:50:30 AM PST by avacado
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To: US Navy Vet
I left out some of the specific quantities like lbs, tbl, etc., because you have to experiment to get it perfect. So here goes...

Mike’s chili recipe: If you use this receipt, then you owe me a six pack of Heineken.

In a 5qt crock pot.
1 part ground beef
1 part hot sausage
1 part venison
2 large onions
2 cans red kidney beans, 2 cans light kidney beans
2 green bell peppers, 2 red bell peppers
2 cans diced tomatoes
1 can tomato paste
1 can tomato sauce
4/5 clove of garlic
6 jalapeno, 3 habanero peppers
Cumin, Cayenne pepper, black pepper, Cinnamon, paprika, sea salt, chili powder, bay leave, and 2 ounces Jack Daniels

Enjoy with: Tortilla chips, spring onions, sharp cheddar cheese.

Bon appetit.

5.56mm

67 posted on 02/23/2013 7:16:54 AM PST by M Kehoe
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To: JRandomFreeper
Ping a ling.

5.56mm

68 posted on 02/23/2013 7:23:04 AM PST by M Kehoe
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To: M Kehoe
I avoided this thread because I expected holy wars about beans/no beans etc... Chili is a very personal thing. ;)

I don't have a fixed recipe for chili con carne, except that it contain chilis and meat. I make a lot of my own chili powder, and tend toward the 300 year old methods of northern Mexico (which Texas and NM used to be).

I do have and have posted my recipe for BBQ'ed wooly mammoth, including amounts for BBQ beans, slaw, and potato salad. Serves about 1500. I posted that on a thread about the Japanese bringing back the wooly mammoth. ;)

/johnny

69 posted on 02/23/2013 7:47:47 AM PST by JRandomFreeper (Gone Galt)
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To: trisham

Ping for later.


70 posted on 02/23/2013 8:00:42 AM PST by KevinB (A country that would elect Barack Obama president twice is no longer worth fighting for.)
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To: JRandomFreeper
BBQ'ed wooly mammoth

Let me know when it's ready, and I'll come over.

Did you see my recipe? It goes in hot, and comes out hot.

8^)

5.56mm

71 posted on 02/23/2013 8:04:14 AM PST by M Kehoe
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To: M Kehoe
I did read your recipe, and had a sudden craving for ice cream when I hit the 3 habs. I like spicy, and I'm good with the japs, but the habs are a bit much for me.

/johnny

72 posted on 02/23/2013 8:09:26 AM PST by JRandomFreeper (Gone Galt)
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To: US Navy Vet

Beans, meat, tomatoes, sauce, spices. I never use a recipe. I just start adding things until I like the taste. Never made chili I didn’t like. Never got any complaints from my wife. (well maybe she eats more sometimes than others)


73 posted on 02/23/2013 8:22:45 AM PST by Starstruck (I need a 30 round magazine because liberal whine gives me a buzz.)
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