Chili - how do you make chili?!
what ingredients / what preparation method ? crock pot / stove top; ??
Answers: how do you make chili ?
what ingredients / what preparation method ? crock pot / stove top; ??
Mildred if you want to make awsome chilli may I suggest the following link http://www.cooksrecipes.com/soups/chili_... they have many easy to follow recipes
you asked about the peanut butter cups with banana from reese, (while answering the pickle and pb or pb and banana question) well I found you a link to the company you may find useful and you may able to still get them.. ... thought you might enjoy this link as well http://www.hersheys.com/products/details...
This is the best chili
Chili
2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
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******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.
******MY FAVORITE TEXAS CROCK POT CHILI
2 (16 oz.) cans red kidney beans, drained
2 (16 oz.) cans chili beans, drained
2 (14 1/2 oz.) cans tomatoes, cut up
2 lbs. coarsely ground chuck, browned & drained
2 med. onions, chopped
1 green pepper, chopped
2 garlic cloves, crushed
3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Put all of the ingredients into a 5 quart crock pot in the order listed above. Stir until all is mixed well. Cover. Cook on low for 10 to 12 hours (or high for 5 to 6 hours).
*******CROCK POT CHILI
Brown 3 pounds ground beef; drain. In large crock pot, put: 2 (1 lb.) cans Ranch style beans 2 cloves garlic, crushed 1 1/2 tbsp. chili powder 2 tbsp. coarse black pepper 1 1/2 tsp. crushed red pepper 2 tsp. salt 1 tsp. paprika 1/2 tsp. oregano 1 tsp. ground cumin 1/4 tsp. cayenne pepper 1 bell pepper, chopped 2 onions, chopped
Add meat; cook overnight on low. Makes about 3 quarts and freezes well.
Too many ways to list here, look on a recipe web site. Like using fresh or canned chilis vs dried etc...
Brown 1 pound very lean ground beef and 1 pound lean ground pork in cast iron skillet. Drain.
Add 1 carton Hatch Red Chile puree, flavor of your choice, 1 carton water.
Stir in salt to taste, about 2 teaspoons oregano, crushed minced garlic clove if you like, and 2 teaspoons cilantro.
Simmer for 2 or 3 hours covered tightly.
Can be simmered on stove top in cast iron, wok, or in crockpot.
Serve with rice and frijoles if desired or just plain with crackers.
This is typical Southern New Mexico recipe!! We don't mess up our chili with putting beans and stuff in it. We serve it on top of the frijoles.
Chili with Beans
From Good Housekeeping
***triple-tested at the Good Housekeeping Research Institute***
INGREDIENTS
1 teaspoon(s) vegetable oil
1 1/2 pound(s) boneless beef chuck steak, trimmed and cut into 3/4-inch chunks
5 clove(s) garlic, chopped
1 large onion, chopped
3 tablespoon(s) chili powder
2 teaspoon(s) ground cumin
3 tablespoon(s) tomato paste
2 tablespoon(s) brown sugar
1/2 teaspoon(s) salt
1 large red pepper, chopped
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
1 can(s) (14 1/2 ounces) diced tomatoes
INGREDIENTS conv. chart U.S. Metric
1 container(s) (8 ounces) reduced-fat sour cream
1 plum tomato, seeded and chopped
1/4 cup(s) fresh cilantro leaves, chopped
1 tablespoon(s) fresh lime juice
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
DIRECTIONS
1. Prepare chili: In 4- to 6-quart pressure cooker, heat oil over medium-high heat until hot but not smoking. Add beef, garlic, and onion, in 3 batches, and cook 4 to 5 minutes or until meat is well browned on all sides, stirring occasionally. (Crowding pan will prevent browning.) With slotted spoon, transfer beef mixture to medium bowl as meat browns.
2. Add chili powder and cumin to drippings in pressure cooker and cook 30 seconds, stirring constantly. Add 1 cup water and heat to boiling, stirring until browned bits are loosened from bottom; boil 1 minute. Stir in tomato paste, sugar, salt, red pepper, beans, tomatoes, and beef mixture with any juices.
3. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 15 minutes. Release pressure quickly as manufacturer directs.
4. Meanwhile, prepare topping: In small bowl, combine sour cream, tomato, cilantro, lime juice, cumin, and salt. Makes about 1 cup.
5. To serve, skim and discard fat from chili, if any. Spoon chili into bowls. Pass Cilantro-Tomato Topping to spoon on top.
6. Each serving chili: About 440 calories, 38 g protein, 44 g carbohydrate, 12 g total fat (4 g saturated), 15 g fiber, 74 mg cholesterol, 945 mg sodium.
7. Each tablespoon topping: About 20 calories, 1 g protein, 1 g carbohydrate, 2 g total fat (1 g saturated), 0 g fiber, 5 mg cholesterol, 45 mg sodium.
For nutritional information:
http://www.goodhousekeeping.com/recipefi...
For Chili with a twist try: Quick Cincinnati Chili
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
12 ounce(s) (3/4 of a 16-ounce package, per recipe) spaghetti
2 1/4 teaspoon(s) salt
2 teaspoon(s) olive or vegetable oil
1 medium onion, chopped
1 tablespoon(s) chili powder
1/4 teaspoon(s) ground cinnamon
1 can(s) (15 to 16 ounces) pink beans, rinsed and drained
1 can(s) (14 1/2 ounces) diced tomatoes
1/2 cup(s) beef broth
1 tablespoon(s) tomato paste
1/2 teaspoon(s) sugar
Optional Toppings: 1/4 cup shredded reduced-fat Cheddar cheese, 2 tablespoons nonfat sour cream, 3 green onions, chopped.
DIRECTIONS
1. Prepare spaghetti as label directs, using 2 teaspoons salt in water; drain and keep warm.
2. Meanwhile, in nonstick 10-inch skillet over medium heat, heat olive or vegetable oil. Add onion and 3 tablespoons water; cook until onion is tender and golden, about 10 minutes. Add chili powder and cinnamon; cook, stirring, 1 minute.
3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes.
4. To serve, divide spaghetti evenly among 4 warm dinner plates. Spoon chili over spaghetti; serve with toppings.
For Nutritional Information:
http://www.goodhousekeeping.com/recipefi...
For other chili recipe ideas, check out this site:
http://www.goodhousekeeping.com/search/f... cipes/?search_term=chili&search_type=rel...
I add and delete from this recipe depending upon my tastes - it is the first chili I ever made and have been making it for years. I usually brown the meat with the vegetables and seasonings on top of the stove and then toss everything together in the crockpot as I think it tastes better the longer it simmers - cook on a low heat for at least 3-4 hours or all day if you want it when you come home from work.
Chili
Prep: 15 minutes
Cook: 20 minutes
Ingredients
1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
2 15-ounce cans red kidney beans, undrained
2 15-ounce cans chili beans, undrained
2 14.5-ounce cans diced tomatoes, undrained - I like to use the Mexican seasoned ones
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)
Directions
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
3. Chili for Two: Prepare as above, except divide all ingredients in half.
4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
This is our chili recipe. It is pretty mild so if you like spicey, put a bottle of hot sauce on the table.
Brown 2 - 3 lbs ground chuck with a medium yellow onion, chopped up (to your preference, I like the pieces really small). Lightly salt the meat. When onion is done and all pink is gone from meat, drain the grease.
Add 1 medium size can of Brooks Chili beans in mild sauce (again you can use the beans in hot sauce if that's to your taste) to the meat and onion, let it simmer about 15 minutes. Add one large can of tomato juice. Bring to a boil, then lower and simmer until you're ready to eat.
In a separate pan, cook spaghetti (some people like elbow macaroni)- about 1/2 lb.
Toss the spaghetti into the chili and eat.
Optional toppings include grated cheese or chopped onion or green pepper, or fritos.
yum.
My crock pot steak chili
1 boneless chuck steak cut into cubes
3 cans of chili beans
3 cans of tomato paste
2 cups water
3 tbsp chili powder
1 tsp pepper
1tsp salt
1 tsp oregano
3 cloves garlic chopped
1 onion chopped
2 tbsp steak sauce
Just plainly stick all the above ingredients in the crock pot, stir and set on high for 1 hour and let r rip for 8 hours on low.
"Chili Recipe"
Ingredients-
Olive oil
1 large onion, diced
1 pound Italian sausage links
6 garlic cloves, minced
2 pounds beef chuck roast, cut into 1-inch cubes
2 pounds pork shoulder country-style ribs, cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
2 Tablespoons masa corn flour (may substitute flour)
12 ounces dark beer
1 (28-ounce) can petite-diced tomatoes
1 (8-ounce) can tomato sauce
2 (14-ounce) cans beef broth (about 3-1/2 cups)
1/2 teaspoon ground cumin
1 Tablespoon Hungarian sweet paprika
1 (7-ounce) can chipotle chile peppers in adobo sauce, pureed
1 teaspoon oregano, crushed
1 Tablespoon unsweetened cocoa powder
1 teaspoon chili powder
Garnish: Shredded cheese, cilantro, beans, tortilla chips, corn muffins
Preparation-
Coat the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden