Chilli Season is here
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OLDSTER
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Serving my home made Chili and garlic toast tonight. Definitely Chili season. 
Pig Hunter
Member
Doing chili tonight. We had some really good white chili at a restaurant a couple years ago. Of course they wouldn't share the recipe. Anybody have any good ones?
One pound of locally acquired and processed venison, one can each of the following: pinto beans, great Northern beans, black beans, shoe peg corn, tomato sauce and cooked tomatoes. A packet of you favorite chili seasoning, one can of beer (no sipping allowed) a little salt, pepper and sautéed onions.
Wash the beans in order to avoid and lessen the after effects. Cook, heat and eat accordingly! Add jalapeños, if you like along with shredded cheddar cheese and cornbread, unless your to worn out to make a batch.
Wife's recipe and made under her supervision while she is still on the mend from a broken right ankle and lower right leg.
Wash the beans in order to avoid and lessen the after effects. Cook, heat and eat accordingly! Add jalapeños, if you like along with shredded cheddar cheese and cornbread, unless your to worn out to make a batch.
Wife's recipe and made under her supervision while she is still on the mend from a broken right ankle and lower right leg.
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You don't really need recipe for chili. Pick a meat choice ( I prefer beef or elk) in a chili or hamburger grind (I've never seen a difference between the grind coarseness in the finished product). Some mistakenly think you need a greasy chili with lots of fat because grandma made it that way. However, the leanest of meat will work at least as well or better and it's just as flavorful.
Add the following to taste: chopped onion, chopped celery, chopped garlic, chili powder, cumin powder, cayenne pepper, black pepper, salt, canned or fresh diced tomatoes. Conservatively eyeball and adjust proportions on the ingredients until taste is right. You have to try hard to use too much of any of these ingredients except salt and that should be used sparingly anyway.
Simmer three hours or as long as you like, adding water as needed. Give the recipes a rest. They're good for some dishes but their usefulness is very limited and I've never seen a recipe that couldn't be improved upon. Look at it like developing an accurate handload that makes for tiny groups.
I like chili in all its myriad forms.
Never met one I couldn't eat.
Never met one I couldn't eat.
SupportTheSecond
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Going to make Charro Bean Chili with Habanero salsa and cornbread with honey butter.
Serving my home made Chili and garlic toast tonight. Definitely Chili season.
What time is supper?
fiasconva
US Veteran
Yep, my wife fixed a big pot last night and we'll do leftovers tonight. Love me some spicy chili!
Wife made a big pot full this afternoon. Obviously she's rusty, it was decent but lacked something to give it a little character.
Experience tells me not to make any comments.
Experience tells me not to make any comments.
coltle6920
Member
Standard recipe for me is...
3 1/2 lbs 80/20 ground beef
4 large jalapenos finely minced (with seeds)
45oz. Kuner's chili beans
15oz. can Mexican style diced tomatoes (drained)
1 cup diced white onion
chili powder and cumin to taste
Brown the ground beef then throw everything in a slow cooker for 4hrs. If I had a gas stove I'd let it simmer in a pot.
Had some the other day at 2:30 in the morning then went to bed.
3 1/2 lbs 80/20 ground beef
4 large jalapenos finely minced (with seeds)
45oz. Kuner's chili beans
15oz. can Mexican style diced tomatoes (drained)
1 cup diced white onion
chili powder and cumin to taste
Brown the ground beef then throw everything in a slow cooker for 4hrs. If I had a gas stove I'd let it simmer in a pot.
Had some the other day at 2:30 in the morning then went to bed.
DGNY
Member
In upstate New York, despite a couple warmer days, it's getting to be chili time!
My simple recipe:
* 12oz +/- 90% lean ground beef browned with handful chopped onion and a little salt and pepper (otherwise beef w/o taste to me..)
* rest of aforesaid large sweet onion, chopped
* simmer above ~5 minutes, then add
* 14 oz can undrained chili beans, any brand
* 14 oz can undrained diced or sliced canned tomatoes, any brand
* splash EVOO to complement lean beef
* splash red wine (OK to sample for quality assurance)
* powdered: cumin, chili powder, cayenne, ginger to taste
* salt/pinch sugar if needed
* bring to boil - then simmer for at least 30 minutes
* adjust seasonings as needed
Corn bread good.
My simple recipe:
* 12oz +/- 90% lean ground beef browned with handful chopped onion and a little salt and pepper (otherwise beef w/o taste to me..)
* rest of aforesaid large sweet onion, chopped
* simmer above ~5 minutes, then add
* 14 oz can undrained chili beans, any brand
* 14 oz can undrained diced or sliced canned tomatoes, any brand
* splash EVOO to complement lean beef
* splash red wine (OK to sample for quality assurance)
* powdered: cumin, chili powder, cayenne, ginger to taste
* salt/pinch sugar if needed
* bring to boil - then simmer for at least 30 minutes
* adjust seasonings as needed
Corn bread good.
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CAJUNLAWYER
Member
I'M GONNA SAY THIS ONCE AND ONLY ONCE
NO BEANS IN CHILI
NO BEANS IN CHILI
Chubbo
Member
Chili
I love chili.
There are several restaurants in our area that offer good, traditional chili. I've tried most of their chili offerings, and liked 'em all.
One of my favorites was Bob Evans chili, and they no longer sell chili.
I no longer drive, and we rely on our son, to provide us with our groceries. They are all purchased at Kroger.
What store bought brands of chili, that can be purchased at Kroger, do you folks prefer?
Suggestions appreciated.
Chubbo
I love chili.
There are several restaurants in our area that offer good, traditional chili. I've tried most of their chili offerings, and liked 'em all.
One of my favorites was Bob Evans chili, and they no longer sell chili.
I no longer drive, and we rely on our son, to provide us with our groceries. They are all purchased at Kroger.
What store bought brands of chili, that can be purchased at Kroger, do you folks prefer?
Suggestions appreciated.
Chubbo
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You're certainly right, but not everyone is an arbiter of exquisite taste like we are.
