Whats your favorite chili recipe?!
2 lbs. ground chuck
3 cans tomato soup
1 pkg. Lipton onion soup mix
2 cans kidney beans, drained
1 green pepper, chopped and sauteed
3 tbsp. (or more) hot Mexican chili powder, to taste
2 tbsp. jalapeno peppers, finely chopped plus 2 tbsp. juice
Brown ground chuck and drain well. Add remaining ingredients, adjusting chili powder and jalapenos to taste. Simmer over low heat for 20 minutes. Serve with shredded cheddar cheese and corn bread.
TEXAS RANCH-STYLE CHILI AND BEANS
RANCH-STYLE BEANS:
1/2 lb. pinto beans
2 ham hocks
1 lg. yellow onion (chopped)
1 (303) can chopped stewed tomatoes
1 1/2 tsp. smoke flavoring
2 to 4 cloves garlic
2 tbsp. Worcestershire sauce
Salt and red pepper
Cover with plenty of water, bring to boil, then simmer (covered) for an hour and a half (or until beans are soft-tender). Stir occasionally and add water as necessary during cooking. Remove ham hocks and extract bone and fat. Shred up meat, return to bean mixture and stir. (Now's the time to remove a bowl full of ham and beans from the pot and store it in freezer or refrigerator for a quick soup type meal or BBQ side dish later on in the week.)
CHILI:
1 1/2 lbs. lean ground beef (chuck, round, etc.)
1 sm. yellow onion (diced)
1 tbsp. Worcestershire sauce
1 pkg. of Texas-style chili spice mix
Garlic salt
Combine and fry in skillet, stirring until lightly browned, then add:
1/2 c. beer
1 (303) can tomato sauce
Simmer for 15 minutes, then add meat mixture to bean pot along with:
1 (303) can chopped stewed tomatoes
Check consistency and taste: if you like it thicker, add masa paste; if you like it thinner, add V-8 or tomato juice; if you like it hotter, add crushed chili pepper. After adjusting to your taste, continue to simmer chili and beans for 30 minutes and serve. (Left overs freeze well.)
THE TRIMMINGS:
While you wait for the last 30 minutes of simmering: 1. Make your favorite cornbread (or cheat and use a small box mix, but add 1 tablespoon melted butter and 1 tablespoon sugar to directions). Just before baking, top the batter with shredded smokey cheese. 2. Prepare diced raw white onion and shredded Cheddar cheese (the sharper, the better) for toppers. Provide crisp celery and carrot sticks to accompany the meal. 3. Plan to finish with individual ice cream dessert bars (or scoops of coffee ice cream topped with Kahlua or fudge sauce).
Answers: ******THICK 'N HEARTY CHILI
2 lbs. ground chuck
3 cans tomato soup
1 pkg. Lipton onion soup mix
2 cans kidney beans, drained
1 green pepper, chopped and sauteed
3 tbsp. (or more) hot Mexican chili powder, to taste
2 tbsp. jalapeno peppers, finely chopped plus 2 tbsp. juice
Brown ground chuck and drain well. Add remaining ingredients, adjusting chili powder and jalapenos to taste. Simmer over low heat for 20 minutes. Serve with shredded cheddar cheese and corn bread.
TEXAS RANCH-STYLE CHILI AND BEANS
RANCH-STYLE BEANS:
1/2 lb. pinto beans
2 ham hocks
1 lg. yellow onion (chopped)
1 (303) can chopped stewed tomatoes
1 1/2 tsp. smoke flavoring
2 to 4 cloves garlic
2 tbsp. Worcestershire sauce
Salt and red pepper
Cover with plenty of water, bring to boil, then simmer (covered) for an hour and a half (or until beans are soft-tender). Stir occasionally and add water as necessary during cooking. Remove ham hocks and extract bone and fat. Shred up meat, return to bean mixture and stir. (Now's the time to remove a bowl full of ham and beans from the pot and store it in freezer or refrigerator for a quick soup type meal or BBQ side dish later on in the week.)
CHILI:
1 1/2 lbs. lean ground beef (chuck, round, etc.)
1 sm. yellow onion (diced)
1 tbsp. Worcestershire sauce
1 pkg. of Texas-style chili spice mix
Garlic salt
Combine and fry in skillet, stirring until lightly browned, then add:
1/2 c. beer
1 (303) can tomato sauce
Simmer for 15 minutes, then add meat mixture to bean pot along with:
1 (303) can chopped stewed tomatoes
Check consistency and taste: if you like it thicker, add masa paste; if you like it thinner, add V-8 or tomato juice; if you like it hotter, add crushed chili pepper. After adjusting to your taste, continue to simmer chili and beans for 30 minutes and serve. (Left overs freeze well.)
THE TRIMMINGS:
While you wait for the last 30 minutes of simmering: 1. Make your favorite cornbread (or cheat and use a small box mix, but add 1 tablespoon melted butter and 1 tablespoon sugar to directions). Just before baking, top the batter with shredded smokey cheese. 2. Prepare diced raw white onion and shredded Cheddar cheese (the sharper, the better) for toppers. Provide crisp celery and carrot sticks to accompany the meal. 3. Plan to finish with individual ice cream dessert bars (or scoops of coffee ice cream topped with Kahlua or fudge sauce).
Dean’s Chili
2 T olive oil
3 medium onions, chopped
3 medium green peppers, seeded and chopped
Salt and Pepper to taste
3 T minced Garlic
2# Ground Sirloin (or Round, or Chuck)
1 Large can Brook’s Chili Hot beans
1 Large can Dark Red Kidney Beans, drained and rinsed
2 28 ounce can diced or stewed tomatoes
1 16 ounce jar medium or hot salsa
1 6 ounce can tomato paste
In an 8 quart, heavy bottom pot, heat olive oil, the add onions and peppers, sprinkle liberally with sale and freshly ground pepper. As the vegetables become soft and translucent, add the garlic and the ground sirloin. Break up the beef and brown until completely browned.
Add the beans, tomatoes, salsa, and cook over very low heat for several hours, stirring repeatedly to keep bottom from burning. As the thickness develops, add tomato paste as needed to make it a thick as you want it. A little sugar can be added if you like it a tiny bit sweeter.
I'd have to say, Chilli concarne.
slit and deseed green chillies. and dip them in the mixture of whipped curd and salt. reserve for 2 days. dry in sun until fully dry. deep fry and enjoy!!
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
DIRECTIONS:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
"Wild Bird Gizzard" Chili
2 lb.. lean meat (your choice)
1 cup purified water
1 - 16 oz can tomato puree
1 cup fresh chopped onion
1 can green chili's, chopped
* Cook with meat until done
Add
1 teaspoon pepper sauce
1 Tablespoon pure chili powder
1/4 cup V's spice mix
1 teaspoon oregano
2 teaspoon salt
2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon cilantro
1 can beer
Cook for at least one hour,
over medium heat, stir occasionally.
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BBQ Lady's Chili
1 lb.. lean meat (your choice), browned
Add
1 can green chili's, coarse chopped
1 can water
1 beef bullion cube
1 chicken bullion cube
1 can 10 oz "Cantina Thick & Zesty" tomato paste
2 Tablespoon Cookies BBQ sauce
1 teaspoon garlic juice
1 teaspoon onion juice
1/2 teaspoon cilantro
2 Tablespoon PLUS 1 teaspoon V's spice mix
1 Tablespoon paprika
1 Tablespoon PLUS 1 teaspoon dark brown sugar
Cook for at least one hour,
over medium heat, stir occasionally.
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V's Secret Spice Chili Mix
6 Tablespoons PURE Chili powder (not blended chili powder)
(there are 164 kinds)
2 Tablespoons ground cumin
1 Tablespoon paprika
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon marjoram
1/4 teaspoon celery salt
Grind all ingredients together well to combine, store in airtight container. Be sure to use fresh spices and keep them stored in airtight containers away from extreme heat and moisture.
Wendy's chili. the fast food place.
White Chicken Chili
2 lbs chicken breast, sauteed with onion and garlic to taste and
1 can diced tomatoes
1 can Rotel original - mild tomatoes
1 (4 oz) can green chilies diced
3 cans drained navy beans
McCormick White chicken chili seasoning
2 cans cream of chicken soup
1 can mushrooms
chili powder to taste
I like this done all day in a slow cooker - may need to add a couple cans of water or chicken broth as this is very thick.
My mom's chili has ground beef, diced onions, minced garlic, red kidney beans, Campbell's tomato soup, salt, and ground black pepper. She serves it on top of rice or macaroni. I love her chili so much.
Mine. Ground beef chuck, chopped med. onion, clove garlic, salt to taste, black pepper, chili powder, chipotle chili powder, cumin, canned whole tomatoes, tomato paste and water, and throw in some pinto beans or "Ranch Style" brand beans, if you like. Brown beef first, drain off fat, if any, saute onions and garlic with cooked beef, then put in everything else. Combine and simmer for 2-3 hours. Serve with rice and cornbread, if desired.