Author |
Message |
Julieboo
Member
02-05-2002
| Thursday, October 07, 2004 - 9:57 am
My dh is looking for some good chili recipes to make throughout the winter season. Any recipes would be appreciated. Thanks!
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Nana
Member
07-24-2004
| Sunday, October 10, 2004 - 5:41 pm
My easy chili Basic ingredients 1. Fry up Hamburger I use a pound or more depending on how big a batch I want to make 2. Add chopped onions to hamburger, Onions are optional but I think they add flavor 3. In a larger cooking pot or crock pot works too. 4. Mix your hamburger with 1 can tomato sauce 1 can pearled tomatoes or can chopped tomatoes 1 or 2 cans Chili beans I use red chili beans use what you like for beans/ I have mixed them two kinds… 1 can tomato paste it’s a small can Tomato paste is a must have in this recipe/ without it the taste is lost! 5. Season with Chili powder to taste You can add chopped up green peppers and/or if you like Mushrooms Cook and stir Chili to a simmer. Spoon in to bowls; eat with soda crackers if you like. I do not add salt while cooking allowing the individual to salt and pepper to their own taste. I make my Chili thick, if you prefer you can add water to your chili to the consistency you prefer.
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Nana
Member
07-24-2004
| Sunday, October 10, 2004 - 5:45 pm
I forgot to mention,, I let my chili simmer for half hour 45 min,,, or cook for a while in a crock pot... you'll know when its hot enough to eat..
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Nana
Member
07-24-2004
| Sunday, October 10, 2004 - 6:10 pm
I know this is not chili but if your dh likes to cook this is an real easy and tastes great! Sloppy Joe recipe Fried up Hamburger /drain the grease Chopped Onions fry in with hamburger / Optional 1 can Chicken Gumbo Soup Ketchup Add a couple globs Mustard add three or four good squirts let it simmer in the frying pan and stir it up The combo Ketchup and Mustard gives it the taste... don’t over do those two ingredients you might want to experiment to taste… Serve on hamburger bun….
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Julieboo
Member
02-05-2002
| Sunday, October 10, 2004 - 6:23 pm
Thank you Nana!!! Any more out there??? My dh loves spicy chili.... (I do not)
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Nana
Member
07-24-2004
| Monday, October 11, 2004 - 4:48 pm
Just a thought make a batch of chili the way season they way you like it/ split it in half and season the other half to husbands taste. Left over Chili... My mother taught me that you can freeze single servings of chili in freezer bags. You can mark them his and hers... then all you have to do is heat up when you are in a hurry or for a quick meal... You can freeze the Slopy Joe too...
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Smrtass
Member
07-07-2004
| Thursday, October 14, 2004 - 9:38 am
I have always made chili with ground beef, and some kind of cheater chili mix, like Two Alarm Chili, or Tabasco's bottled chili mix that you add to browned ground beef. But a few weeks ago, I tasted someone else's slow cooked, homemade chili, and was inspired to try a variation of it. It was AWESOME (if I do say so, myself.) It went something like this: 2 lbs. lean beef, about 1/4 to 1/2" cube (seasoned w/ Tony Chachere's spice mix) Italian sausage (2 links, removed from casings) 2 cups total of chopped onions, bell pepper, garlic 2 dried ancho peppers 2 dried guajillo peppers 1 1lb. can chopped tomatoes 1 bottle of beer (Shiner Bock was on hand) 2 to 3 cups of beef broth 2 T. medium hot chili powder* 1 T sweet paprika 2 tsp. ground red chipotle pepper* 1 tsp. ground cumin* 1 tsp. Mexican oregano* 1 tsp. cocoa (really good cocoa powder)* 1/4 tsp. cinnamon* Seared the beef and sausage in EVOO, tossed in and wilted the chopped veggies, added the dry ingredients, followed by the beef broth and beer. I've never used dried chiles before, so wasn't sure what the best method was. Ended up covering the peppers with water in a pot, bringing it to a boil and then removing it from the heat, allowing it to sit for a few minutes. Removed the seeds and stems and put the peppers in the blender to make a paste before adding it to the pot. (Further reading lead me to a better method, will use next time.) Simmered the chili on a low fire all afternoon, and damn! Very good stuff, I must say. Grated sharp cheddar and chopped raw onions for toppings. *Penzeys. I made my first ever order to Penzeys Spices last week, and I can't say enough about how good they are. The purchase caused a chain reaction and we had to re-organize the kitchen and pantry to go with the new spices. Hell, I think I need a new house to go with the spices. ****************************************** Next time, I'll leave out the Italian sausage. Not because it wasn't good, but because my husband isn't a huge fan of it. He is a fan of beans in his chili, but I was trying to make it low carb. Beans served on the side would've been nicer of me. The low, slow cooking is key, I think. The color was really rich, and so were the flavors.
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Kristylovesbb
Member
09-14-2000
| Tuesday, October 26, 2004 - 8:28 pm
My 13 year old grandson wants to learn to cook and he picked me to teach him. His mother does not cook at all. I picked him up Saturday and we prepared the following recipe for Wendy's chilli. We also made mexican cornbread and individual cheesecakes. Yummmmm!!!!! The chilli was FABULOUS. One of the best recipes I have ever tried, even better than the copycat recipes website. http://www.topsecretrecipes.com/recipes/wenchili.htm Top Secret Recipes version of Wendy's® Chili Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant. 2 pounds ground beef One 29-ounce can tomato sauce One 29-ounce can kidney beans (with liquid) One 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1/2 cup diced green chili (2 chilies) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (http://www.topsecretrecipes.com) Makes about 12 servings. Tidbits For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months.
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Whoami
Member
08-03-2001
| Saturday, November 20, 2004 - 5:29 am
I have a rather easy chili recipe that's cooking up in the crock pot as we speak. 1 30 oz can Chili Beans 1 30 oz can Hot Chili Beans 2 15 oz cans Black Beans 1 28 oz can diced tomatoes 1 pound hamburger 1 medium onion 1 pkg Chili Mix seasoning (mine is Senor Gordon's from Wheat Ridge, CO) Brown hamburger, chop up onion. Open up all the cans of beans and tomatoes. Dump the whole shebang into the crock pot, mix thoroughly, set on low, cook overnight or whatever floats your boat. When I get up in the morning, I'll be tasting it to see if it needs more seasoning (doubtful though). If the fluids start running dry, I'll add a can of broth. Usually the fluids that come with the beans and the tomatoes provide plenty of moisture for the chili. Leftover chili will be put into Glad storage bowls and frozen. But not before I make some Frito Chili Pie: layer bowl with Fritos. Pour heated chili on top. Garnish a bit with more Fritos, chopped red onion, and cheddar cheese. Yum!
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Jagger
Member
08-07-2002
| Wednesday, December 22, 2004 - 10:43 am
My chili is different each time I make it. It's pretty simple 1 1/2 pounds of ground beef browned and drained. ( you can also add some spicy chopped sausage browned and drained) I prefer not to have the sausage in it but my roommate likes the spicy sausage in it. 2 cups chopped onions About 6 or 8 tomatoes blended so you don't have the skin on them. 2 cans tomato paste. 1 can Red Kidney beans 1 can Chili Beans in sause 1 can Black Beans I usally use the packets of chilli seasoning, usally 2 or 3 packs. I usally get the generic brands because they seem to taste better than the name brand ones. 1 cup of sugar, it seems to cut the acidity of the tomatoes. 1 or 2 green or red peppers chopped Hallipio pepper or 2 if you like it hot I season it to how ever hot I want it with chilli powder. I usally cook it for about 3 or 4 hours to allow all the flavors to mix well.
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Resortgirl
Member
09-23-2000
| Wednesday, December 22, 2004 - 3:03 pm
I make chili alot during our cold cold winters, but don't have a recipe per se. This is the basic recipe though: Two large cans of whole tomatoes (I put them in the blender for a sec because my family doesn't like chunks) 1 can of Dark Red Kidney beans (drain and rinse) 1 can of Black Beans (drain and rinse) 1 can of Hot Chili beans 1 can of Pinto beans (drain and rinse) 1/2 Vidalia Onion chopped 2 tbsp minced garlic Chili powder to taste 1-2 cups v-8 or Clamato Juice 1 1/2 pound hamburger browned (I through the onions and garlic in with this) Salt and Pepper to taste after browning burger I put it all in the crock pot for 6-8 hours and it's done!
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Kaili
Member
08-31-2000
| Wednesday, December 22, 2004 - 7:36 pm
My chili is a lot like Whoami's, except vegetarian and with a few other ingredients...in the crockpot: A couple cans of beans- kidney, northern, pinto, whatever (last time it was a huge can of white northern beans) A can of corn Some chopped green pepper and chopped onion A box of Boca veggie burger crumbles A big can (28 oz) of diced tomatoes Half a packet of chili seasoning Some chipolte salsa (Frontera brand) It's always different because I don't measure anything. I just take little nibbles and add more stuff.
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Donut
Member
07-31-2001
| Wednesday, December 22, 2004 - 7:54 pm
Kaili, nice to see another veggie! you have some good quotes and a really really cute puppy too! what kind is it? Have you tried Morningstar Farm Grillers Crumbles? we like Grillers burgers and crumbles a lot better than Boca... They make the best hotdogs and sausages too... Do you eat mostly vegetable veggie stuff or a lot of veggie style regular meat-eater comfort food meals like us?Like we do fake chicken pot pies, american chop suey, stews, cheesy mac crumble, etc. We just cant find good beef stew style chunks, but use Veets chicken bites instead. Or fake corn beef, although a garden burger makes a decent Reuben sandwich..
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Kaili
Member
08-31-2000
| Wednesday, December 22, 2004 - 8:07 pm
I used to always get Morningstar and I do for the sausages and the prime patties, and their parmesan ranch chicken patties. I like the Boca crumbles better, and I like their spicy chicken patties and brats. I never tried the rueben one...haven't had garden burger for a long time because I microwave and their burgers get dough-y. I do a mix- mostly all veggies and pastas and grains, but I make mushroom stroganoff with fake meat, eat Boca brats sometimes (I got kind of sick of them though...), the chili, stuffed peppers with the fake meat, etc. I get a lot of the Creative Grains things (couscous, etc), Thai rice with the coconut flavoring- lots of meals like that and add broccoli and chunks of baked, flavored tofu or whatever else. Carry on, all! Back to chili 
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Azriel
Member
08-01-2000
| Wednesday, December 22, 2004 - 8:47 pm
Julie, this is not exactly chili, but it is delicious and spicy (without being unbearably hot). It's also quick and easy to make. Taco Soup 1 lb ground beef 1 onion, chopped 2 cans Rotel Tomatoes 3 cans pinto beans 1 can corn 1 pkg. Hidden Valley ranch dressing mix 1 pkg. taco seasoning mix 1 cup water Brown ground beef. Add onion and saute until clear. Add all other ingredients and heat through. Serve in individual bowls topped with crushed tortilla chips, cheddar cheese and sour cream. It's yummy!
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Yankee_in_ca
Member
08-01-2000
| Wednesday, December 22, 2004 - 10:05 pm
Funny that this thread got rejuvenated today, because we made chili for dinner. We use a spice mix from the Hard Times Cafe -- a Washington DC area chain of chili restaurants. We serve the chili over spaghetti. Yummy!
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Tntitanfan
Member
08-03-2001
| Sunday, December 26, 2004 - 7:26 pm
Chili over spaghetti and tamales is 3-way chili here in Nashville!
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Texannie
Member
07-16-2001
| Sunday, December 26, 2004 - 8:18 pm
Spaghetti? that is just wrong! LOL with tamales, yep! chili and tamales are our Christmas eve dinner.
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Hippyt
Member
06-15-2001
| Sunday, December 26, 2004 - 8:19 pm
Chili over spaghetti?
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Yankee_in_ca
Member
08-01-2000
| Sunday, December 26, 2004 - 8:54 pm
Yes, it is lovely. Chili over spaghetti with beans and cheese and some jalapenos. And corn bread on the side. Yup. Yummerific.
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Pamy
Member
01-02-2002
| Sunday, December 26, 2004 - 8:54 pm
I love chili over spaghetti!! with some melted cheese on top!!
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Texannie
Member
07-16-2001
| Monday, December 27, 2004 - 6:34 am
over spaghetti? noodles? pasta? that kind of spaghetti?????? just wrong.
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Hippyt
Member
06-15-2001
| Monday, December 27, 2004 - 9:50 am
That is the weirdest thing I have ever heard.
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Texannie
Member
07-16-2001
| Monday, December 27, 2004 - 10:29 am
Isn't though??!!
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Pamy
Member
01-02-2002
| Monday, December 27, 2004 - 6:39 pm
try it!! It is called Chilimac, or at least that's what we called it...I like to make it with the spicy no beans chili..damn now I really want some
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