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How do you make chili?
- Thread starter lovemachine
- Start date
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Harleyrider_50
Shooter
2 o' these....
5 o' these....
1 o' these....
3 lb o' this.....
put all'at......in 1 these....
add the meat in'a last hr or so.....venison makes fer some damn good chili...
fergot.....
Oh....
on'a meat......brown/drain it 1st......
LAST'ly......d'pend'n on how brave ya are......a TOUCH.....o' 1 o these....
an' I mean.......lightly.....on'at las' 1.........
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My wife does all the cooking in the house, and she makes great chili. I know it involves ground beef (browned separately in a skillet), home canned tomatoes and tomato juice, beef broth, red kidney beans, or sometimes canned chili beans (which are in a sauce), chopped onion, chopped green bell peppers and sometimes chopped roasted poblano peppers (we chop and roast the ones we grow for that purpose and they're very good), chili powder, sometimes some ketchup.
I asked her for amounts, but she just makes it up as she goes. She varies it depending on how many she's fixing for and for who.
There was that one time when she used some hot peppers that were reportedly grown in a Guatemalan insane asylum (but my memories of that day are still fuzzy).
I asked her for amounts, but she just makes it up as she goes. She varies it depending on how many she's fixing for and for who.
There was that one time when she used some hot peppers that were reportedly grown in a Guatemalan insane asylum (but my memories of that day are still fuzzy).
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2lbs ground beef
4 cans brocks chili beans (mild)
2 cans Heinz sauce
One saute yellow onion cooked in lots of butter and garlic salt
2 packs chili seasoning, two teaspoons of chili powder +pepper.
Cook up the meat and onion and add all ingredients to crockpot, let sit in fridge for a few days and put on low when you leave for the day, when you come home turn the crockpot off and stir, prep and top with shredded cheese, sour cream, and hot sauce. Don't forget the crackers!
4 cans brocks chili beans (mild)
2 cans Heinz sauce
One saute yellow onion cooked in lots of butter and garlic salt
2 packs chili seasoning, two teaspoons of chili powder +pepper.
Cook up the meat and onion and add all ingredients to crockpot, let sit in fridge for a few days and put on low when you leave for the day, when you come home turn the crockpot off and stir, prep and top with shredded cheese, sour cream, and hot sauce. Don't forget the crackers!
Making chili is really difficult to mess up unless you add way too much of a hot pepper substance. Even then you can usually cut it down by adding more other ingredients. Every time I make it it is different and never by a recipe. Start with meat and chili beans. Beyond that, if it sounds like something that would taste good in chili,go ahead and add it in small increments to taste.
No real recipes posted thus far... Looks like a bunch of hamburger helper cooks around here.
Ground beef
Ground bison
White onion
Garlic
Tomatoes
Beer
Cumin
Cayenne
Chile powder (ground up dried and toasted chilies preferably from your own garden)
Olive oil
Salt
Pepper
Smoked paprika
Chez's classic Hell Powder
Vinegar
Some other stuff...
Combine in proper amounts and in proper order, then never make anything from a box mix again... Ever.
Ground beef
Ground bison
White onion
Garlic
Tomatoes
Beer
Cumin
Cayenne
Chile powder (ground up dried and toasted chilies preferably from your own garden)
Olive oil
Salt
Pepper
Smoked paprika
Chez's classic Hell Powder
Vinegar
Some other stuff...
Combine in proper amounts and in proper order, then never make anything from a box mix again... Ever.
To be honest, I like to use very few beans. I also like to use fresh jalepenio, habenero, and bhut jolokia peppers (I usually have to get the bhut jolokia dehydrated, though), dice them up, then add a lot of cheese. Cheese contains dairy, which neutralizes some of the capsacian from the peppers, cooling it down somewhat and letting the flavor of the peppers come through a little more.
But in all honesty, I do like my chili hot enough to clear up a bacterial infection.
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No real recipes posted thus far... Looks like a bunch of hamburger helper cooks around here.
Ground beef
Ground bison
White onion
Garlic
Tomatoes
Beer
Cumin
Cayenne
Chile powder (ground up dried and toasted chilies preferably from your own garden)
Olive oil
Salt
Pepper
Smoked paprika
Chez's classic Hell Powder
Vinegar
Some other stuff...
Combine in proper amounts and in proper order, then never make anything from a box mix again... Ever.
That's not a recipe either...just a partial grocery list.
In addition to Chez's list I have also added:No real recipes posted thus far... Looks like a bunch of hamburger helper cooks around here.
Ground beef
Ground bison
White onion
Garlic
Tomatoes
Beer
Cumin
Cayenne
Chile powder (ground up dried and toasted chilies preferably from your own garden)
Olive oil
Salt
Pepper
Smoked paprika
Chez's classic Hell Powder
Vinegar
Some other stuff...
Combine in proper amounts and in proper order, then never make anything from a box mix again... Ever.
cheese
bacon (cook crispy before adding)
chopped fresh peppers from the garden
sauteed mushrooms, peppers and onions
peanut butter (not a huge fan)
pulled pork
Chopped cooked chicken
Chopped browned venison
Really, there isn't much limitation to the ingredient list.
I personally don't do noodles.
I love chili. My dad made the best. When my wife and I were just dating, she invited me over to her parents house to have chili soup. "Chili soup", I thought--that soup part must be a Hoosier suffix term they add on for some reason. Imagine my surprise when I sat down and it was......chili SOUP. Ugh...with noodles and everything (except beans--her brother hates beans). I couldn't put enough crackers into that stuff to even make it look like chili.
That's what I did when I started making chili. I found a couple basic recipes and used what I liked from both and it came out pretty good. I usually let mine simmer in a pot on the stove for 3 - 4 hours. I feel it makes a better broth. My recipe is below, but if you like yours spicy, feel free to add more chili powder, more cayenne pepper, fresh peppers, hot sauce or whatever you like to bring the heat. I serve mine with a little cheddar cheese on top, a few crushed saltines and eat it with a peanut butter and honey sandwich
My recipe:
1 lb. Hamburger
1 can Bush's Chili beans in med sauce 16 oz
2 cans Red Gold tomato sauce 15 oz
1 can Red Gold Chili ready diced tomatoes 14.5 oz
1/2 tsp minced onion
1/2 tsp onion powder
1/2 tsp garlic powder
ground black pepper
1 Tbsp chili powder or more
1 Tbsp apple cider vinegar
1/4 tsp cumin
1/4 tsp or so of ground cayenne red pepper
1/2 tsp smoked paprika
Directions:
Brown the hamburger and drain the grease. Add the tomato sauce and undrained cans of beans and diced tomatoes, then all of the spices. Mix well. Cook on medium heat and let the chili come to a boil, stirring occasionally to keep everything from sticking. After 15 - 30 minutes, reduce heat to med-low and let simmer, again stirring on occasion so nothing sticks. After another 30 minutes or so, reduce to low and continue to simmer, stirring as needed. I let it cook for about 4 hours, which reduces the diced tomatoes almost completely into the sauce and produces a really rich tasting broth.
