Chili
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Thread: Chili

  1. #1
    Member Darlene's Avatar
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    Smile Chili

    So many ways to make and enjoy Chil~.Beans, no beans, hot & spicy or not, over pasta or not with toppings like onions and cheese... the combos never end.

    Me, I like mine mild with beans, on pasta with cheddar cheese sprinkled on top. Some may not call it chili after that but it's ok.

    How do you like your Chili and do you by chance have a recipe you'd like to share? Bet we have some fans of putting it over fritoes corn chips.

    Here's some sites to visit to get some new ideas~

    http://www.lookd.com/recipies/chili/

    http://www.cooksrecipes.com/soups/chili_recipes.html

    http://www.tpoint.net/~wallen/chili.html

    http://www.recipezaar.com/r/13/94/210




  2. #2

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    I like it thick and full of veggies - preferably no beans - served up with cheese and sour cream. I used to prefer it mild, but I'm up to about "medium" now.

    1 lb ground beef (or turkey, chicken, etc)
    1 small onion, chopped
    1 or 2 cloves garlic, minced
    chopped jalapenos to taste
    1 bell pepper, chopped
    1 can mushroom pieces and stems, or 8 oz chopped raw mushrooms
    1 lg can tomatoes, whole or diced
    1/2 - 1 can tomato paste, to preferred thickness and taste (you can cook it down thicker, too.)
    Spices: chili powder, cumin, pepper, oregano and cocoa powder. No joke!

    My trick: don't brown the meat. Just mix it all together and let it simmer. Tastes best the next day!

    Oh wow. Now I want chili for breakfast. I have some in the freezer.

  3. #3
    Registered User FreesiaE's Avatar
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    Although I don't get it often; I like Cincinnati style chili! I especially love cheese coneys (no onions please) and 3 ways, which are speghetti, chili, and cheese. Of course, no Cincy chili meal is complete without oyster crackers;

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    White Chili

    An "excellant" white bean/chicken chili.
    Cooking time, also includes baking the chicken,
    as well as simmering the soup.

    Cooking Time: 2 hours
    Prep Time: 30 minutes
    About 10 servings

    1 1/2 lbs. boneless, skinless, chicken breasts
    garlic powder
    onion powder
    ground black pepper
    2-( 14 1/2 ounce ) cans chicken broth
    2-( 15 ounce ) cans white great northern beans, undrained
    1-(15 ounce) can cannellini white kidney beans, undrained
    1-( 4 ounce ) can Ortega Diced Green Chilies
    1 cup finely chopped onions
    2 tablespoons minced garlic
    2 teaspoons chili powder
    2 teaspoons ground cumin
    2 teaspoons dried oregano
    1 teaspoon ground cayenne red pepper
    3-5 dashes Tabasco Sauce ( or ) hot pepper sauce

    Preheat oven to 350 degrees.
    Season both sides of the chicken breasts, with some
    of the garlic powder, onion powder, and black pepper.
    Arrange in a greased 13x9x2-inch baking pan.
    Bake for 30 minutes in the 350 degree oven;
    remove from pan and set aside to cool for just abit.
    When cooled some-what, slice and cut into small pieces.

    In a Dutch oven, ( or large soup kettle ) add the cut-up chicken,
    chicken broth, northern beans, cannellini beans, diced green chiles,
    chopped onions, minced garlic, chili powder, cumin,
    oregano, cayenne red pepper and tabasco.
    Bring to a boil, then reduce heat & simmer, ( covered ) for 1 hour.

    Note: This recipe originally calls for 3-( 15 oz. ) cans
    white great norhtern beans, but I just add two.

    It also says to add 2 ( heaping teaspoons ) of cumin and oregano;
    for those who like their chili a bit more spicy



    Domestic Goddess Chili

    I've been preparing this chili for 16 years.
    It's my "favorite" chili.

    2 lbs. ground beef
    1 cup choppped onions
    1/4 cup chili powder
    2 teaspoons minced garlic
    2-( 15 ounce ) cans tomato sauce
    2-( 8 ounce) jars taco sauce, mild or medium
    2-( 15 ounce ) cans red kidney beans, drained and rinsed
    shredded cheddar cheese
    tortilla chips

    Cook ground beef in Dutch oven over high heat,
    stirring to break up meat; until no longer pink ( for 3 minutes ).
    Add onions; cook and stirring until translucent ( for 2 minutes ).
    Stir in chili powder and garlic; cook one minute.
    Stir in tomato sauce and taco sauce.
    Bring to a boil; reduce heat, and simmer ( uncovered ) for 10 minutes.
    Stir in kidney beans and heat through.
    Top each bowl with shredded cheddar cheese,
    and scoop up chili with tortilla chips.
    Makes 8-10 servings.

    Note: This recipe calls for 2-( 15 oz. )cans of kidney beans, but I only add one.



    Chili Con Carne with Tomatoes

    1 lb. ground beef
    2 medium onions, chopped ( about 1 cup )
    1 cup chopped green peppers
    1-( 28 ounce ) can tomatoes, cut-up
    1-( 8 ounce ) can tomato sauce
    2 teaspoons chili powder
    1 teaspoon salt
    1/8 teaspoon cayenne red pepper
    1/8 teaspoon paprika
    1-( 15 1/2 ounce ) can kidney beans, drained

    Cook and stir ground beef, onion and green pepper in a large skillet,
    until meat is brown and onion is tender.
    Drain off fat.
    Stir in remaining ingredients except kidney beans.
    Heat to boiling.
    Reduce heat; cover and simmer 2 hours, stirring occasionally
    ( or cook uncovered about 45 minutes ).
    Stir in beans; heat through.
    Serves 4 or 5 ( about 1 cup each ).



    Cincinnati Chili

    I really enjoy this chili.
    Not too spicy, yet a touch of sweet seasoning added.

    1 lb. lean ground beef
    1 small onion, finely chopped
    1 teaspoon minced garlic
    1 cup water
    2-( 15 ounce ) cans tomato sauce
    1 tablespoon unsweetened cocoa powder
    1 tablespoon Worcestershire Sauce
    1 teaspoon beef bouillon granules
    1 teaspoon ground cinnamon
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/8 teaspoon ground allspice
    1/8 teaspoon ground cloves
    1-( 16 ounce ) box uncooked long spaghetti
    1-( 8 ounce ) package shredded sharp cheddar cheese
    1 red onion, chopped

    In a Dutch Oven over medium-high heat, cook ground beef;
    stirring occasionally, until browned (4 to 5 minutes).
    Drain off fat.
    Add onion and garlic; cooking until browned ( 2 to 3 minutes ).
    Stir in the next 11 ingredients.
    Continue cooking until mixture comes to a boil ( about 4 to 5 minutes ).
    Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
    Meanwhile, cook spaghetti according to pkg. directions; drain.
    To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
    Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.
    About 7 servings.



    Excellant Vegetarian Chili

    My youngest daughter is a vegetarian, this is her
    "favorite" chili.

    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped green bell peppers
    1 clove garlic, minced
    1 1/2 cups chopped zucchini
    1-( 16 ounce ) can stewed tomatoes
    1-( 16 ounce ) can whole tomatoes, cut-up
    1-( 16 ounce ) can tomato sauce
    1-( 1 1/4 ounce ) package McCormick Mild Chili Seasoning
    2-( 16 ounce ) cans chili beans, undrained

    Cover bottom of Dutch oven with 3 - 4 tablespoons of water.
    Add onions, celery, green peppers and garlic.
    Saute' until wilted ( 3 to 4 minutes ).
    Add zucchini and cook until tender; ( 5 - 10 minutes ) stirring occasionally.
    Add remaining ingredients; simmer one hour.
    Serves 6.



    Chili with Chocolate

    2 lbs. ground beef
    2 medium onions, chopped
    2 cloves of garlic, minced
    2 tablespoons olive oil
    2 tablespoons chili powder
    6-( 8-ounce ) cans tomato sauce
    2 to 4 Hershey's Milk Chocolate Kisses ( *See note below )
    2-( 15-ounce ) cans of kidney beans, undrained
    shredded cheddar cheese, for garnishing

    In a Dutch Oven, ( over medium heat ) cook ground beef,
    onions and minced garlic in olive oil; drain off fat.
    Return meat mixture to Dutch oven, and stir in the chili powder,
    tomato sauce, and milk chocolate kisses.
    Cook over low heat for 15 minutes.
    Add ( undrained ) kidney beans, and cook until throughly heated.
    Garnish with shredded cheddar cheese.
    Yield: About 11 cups.

    Note: I add 4 milk chocolate kisses to my chili, but you may add more,
    since Hershey's has reduced the size of the kisses over the years.



    15 Minute Chili

    3/4 pound ground beef
    2 tablespoons chili powder
    2-( 14.5 ounce ) cans Delmonte Diced Tomatoes with Zesty Green Chilies
    2-( 8 ounce ) cans tomato sauce
    1-( 16 ounce ) can Bush's Light Red Kidney Beans, drained
    Toppings For Chili - * See note below *

    In a large skillet; brown the ground beef.
    Remove from heat and drain.
    Add chili powder; stir meat.
    Add tomatoes, tomato sauce and beans.
    Cook over medium-high heat for 10 minutes; stirring occasionally.
    Serve immediately.

    Note: I topped my chili off with shredded sharp cheddar cheese,
    sour cream and sliced green onions.

  6. #5
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    Thanks for these recipes and links.

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    Great links and recipes, thank you

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