Discussion in 'Non-Vegas Chat' started by bnlphan, Aug 26, 2019.
I don't really have a specific recipe. Just depends on what I have on hand, what I'm in the mood for...
I do always use a mix of ground beef and ground sausage. I have started doing that with my vegetable-beef soup, too. The sausage adds so much flavor. I typically use Ro-Tel tomatoes and a combination of different types of beans. Occasionally, I'll add corn...I normally do that if it's a little on the spicy side. Also, V8 juice and beef broth instead of water!
That’s the only way we eat chili in Hawaii, over rice!
You guys are awesome! I’m gonna try some of these. We just use a pkg of this stuff...
... then add some quality ground beef, sautéed onions and green peppers, some Hunt’s canned tomatoes and sauce and then a couple cans of beans (usually red kidney) into the slow cooker and it works for us.
Your recipes appear to be the real deal!
I'm offended by the title of this thread. EVERY SEASON IS CHILI SEASON!!!!
I don't have a "recipe." Chili is art and art can't be defined or tied down to just a list of ingredients! Revolt true chili lovers!
Art still needs structure a bit of structure, unless your name is Pollack. lol
And the OTHER great chile ...
That's the thing with chili though, it's flexible. You can have it with whatever. Anybody made "Cincinnati Chili"? You eat it over spaghetti. That sounds interesting. I keep meaning to try it and I never do.
My version with seasoning help from Wick Fowlers 2 alarm Texas Chili Kit
For milder chili:
2 lbs ground chuck
1/2 tsp black pepper
1 small onion small dice
2 garlic cloves minced
1 green bell pepper small dice
1 14oz can petite diced tomatoes
1 can tomato paste
2 to 2 1/2 cups beef broth
Saute the onion, green peppers and garlic in small amount of canola oil to sweat, don’t overcook.
In a large cast iron skillet brown and chop the ground chuck and pepper and drain
Add the sautéed onion, garlic, bell pepper to ground chuck skillet and sauté for another 5 minutes
Now add the seasoning packets from wick fowlers chili kit and stir well:
red pepper (1/2 packet if you don’t like it too spicy, add more to taste)
Ground chili peppers (1/2 packet only unless you like fire in your britches)
Paprika (plus I add another 1-2 tablespoons)
Note: save the corn masa packet for thickening at the end if needed
Add tomatoes, tomato paste, beef broth
Raise heat to a gentle bubble for five minutes covered, reduce heat to low and simmer covered for 2-3 hours, stir from time to time. If too thin, stir in masa flour and simmer for another 10 minutes.
If you like beans, rinse well and drain 1 can dark kidney or pinto beans and add to chili about 30 minutes before end of cooking time so they don’t get too soft/mushy.
Serve with rice or cornbread, if desired.
Optional: Top with grated sharp cheddar cheese, sour cream, diced onions
Never tried that, but I make "chili mac" or "cheesy chili mac" with leftover chili all the time.
My favorite meal is my wife's "white lightning" chicken chili:
2 lb ground chicken
2 yellow or orange bell peppers
6 cloves garlic
24 oz green salsa, I prefer Herdez
2 small (or 1 large) can pozole
2 4.5 oz cans green chiles
1 medium yellow onion
1 pkt taco seasoning
1 cup chicken stock
Sour cream (optional)
Chop vegetables and saute in large stock pot over medium heat. Once vegetables are softened, add chicken and chiles, cook thoroughly. Add remaining ingredients, reduce heat to medium, simmer at least 20 minutes. Serve with tortilla chips and sour cream, if desired.
I've had it in Cincinnati. Didn't love it with spaghetti, but it sure was good on hot dogs.
Chili is the ultimate "self expression" food to me. You can have white chili. Red chili. Green chili. Steak chili. Ground beef chili. Vegan chili. (yuck on the last.)
On the bean debate, maybe beans are a newish spin in chili. But in my book, if skunk in chili was an acceptable option, I'm 1,000,000 OK with beans instead (per link below).
Bean-free or brimming with beans, I love it all! I just hate sweet chili!
Hubs also hates sweet chili, but he is also adamant that chili must be served in a sourdough bread bowl. He might be confusing chowder with chili, but now when I make chili, bread bowl is always included for him, who am I to rain on his chili parade?
Ken, I think we have finally defined Pollack's inspiration... pots of various chili! Tell me this isn't Breeze's...
Or this yours...
Chili IS art unstructured
In a past life when I actually was paid to show up to something called work, it was decided to have a chili cook. Too fun as they were all simmering in the break room. What a wonderful warm aroma throughout the building. There were red, green, white, with/ without beans, mild, spicy... You name it. Loads of dishes of condiments to add if you like of onions, sour cream, cheese, crackers and so on. So excited to taste such diversity. Then the unthinkable happened. The woman who felt she had to be in control of everything and did not think this one up decided to bring in 3 huge nesco roasters (she worked at a caterer part-time.) We were all too busy actually working to notice. OMG, OMG she dumped almost all together but a couple that would not fit!!!!!!!!! I still hate her. She thought would be easier to serve out of 3 pots then 16 or so. As we are all freaking out, she says "I thought that was the plan all along, to see how they would all taste together. I did try put the same-ish colors together" ha Such an absolute dope- being polite.
If you want to try it, mix them in YOUR personal bowl, not the entire stock.
With a sin like that, SHE should have been put into the chili! (She already ruined it anyways.)
What a fucking selfish idiot!!!
I think she works where I work now.
LOL Isn't there one in every work environment haha
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