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Post by nitronole on Aug 27, 2015 18:14:52 GMT -5
Ingredients:
2 pounds fresh ground beef...
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
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Post by snap infraction on Nov 6, 2015 8:02:28 GMT -5
try substituting in a jar of drained banana peppers, gives the chili a tangier flavor.
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Post by Walter on Nov 6, 2015 17:07:57 GMT -5
Ingredients: 2 pounds fresh ground beef... 1 quart tomato juice 1 (29-ounce) can tomato purée 1 (15-ounce) can red kidney beans, drained 1 (15-ounce) can pinto beans, drained 1 medium-large onion, chopped (about 1 1/2 cups) 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup chili powder (use less for milder chili) 1 teaspoon ground cumin (use more for real flavor) 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours. I do a similar recipe, but with far less tomato, fresh garlic instead of garlic powder, and more cayenne....I also add in about a 1.5 lbs of 4 or 5 different kinds of diced fresh pepper; Serranos, Jalapenos, Padillas, Anaheims, Bananas...oh...and Fred taught me this, I think....a bottle of beer....and let those simmer to create the sauce for the meat and beans. I'll even throw in some tomatillos, though I think their taste gets lost in all the spice sometimes. |
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Post by lz2112 on Nov 6, 2015 17:21:41 GMT -5
A couple ounces of chocolate added to chili really gives it a great boost.
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Post by Deleted on Nov 6, 2015 17:33:19 GMT -5
That chili sounds good. Fred's chili is very impressive, but not the price tag. There's a lot to be said for cost effective chili. I'm going to make this recipe in the very near future and report back.  |
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Post by Deleted on Nov 6, 2015 17:34:57 GMT -5
Ingredients: 2 pounds fresh ground beef... 1 quart tomato juice 1 (29-ounce) can tomato purée 1 (15-ounce) can red kidney beans, drained 1 (15-ounce) can pinto beans, drained 1 medium-large onion, chopped (about 1 1/2 cups) 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup chili powder (use less for milder chili) 1 teaspoon ground cumin (use more for real flavor) 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours. I do a similar recipe, but with far less tomato, fresh garlic instead of garlic powder, and more cayenne....I also add in about a 1.5 lbs of 4 or 5 different kinds of diced fresh pepper; Serranos, Jalapenos, Padillas, Anaheims, Bananas...oh...and Fred taught me this, I think....a bottle of beer....and let those simmer to create the sauce for the meat and beans. I'll even throw in some tomatillos, though I think their taste gets lost in all the spice sometimes. I showed this to Fred and he smiled. He really likes you ya know... |
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Post by Walter on Nov 6, 2015 17:41:36 GMT -5
A couple ounces of chocolate added to chili really gives it a great boost. Are you serious? If so, do you mean cooking chocolate or eating chocolate? |
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Post by lz2112 on Nov 6, 2015 18:15:27 GMT -5
A couple ounces of chocolate added to chili really gives it a great boost. Are you serious? If so, do you mean cooking chocolate or eating chocolate? Unsweetened is preferable, but even a bit of a Hershey bar can make an amazing difference. Sounds odd, but it melds really well with the spices. |
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Post by Walter on Nov 6, 2015 18:55:18 GMT -5
Are you serious? If so, do you mean cooking chocolate or eating chocolate? Unsweetened is preferable, but even a bit of a Hershey bar can make an amazing difference. Sounds odd, but it melds really well with the spices. Now that I think about it, Mole has chocolate in it, so perhaps not so weird after all. |
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Post by Deleted on Nov 6, 2015 18:57:46 GMT -5
Unsweetened is preferable, but even a bit of a Hershey bar can make an amazing difference. Sounds odd, but it melds really well with the spices. Now that I think about it, Mole has chocolate in it, so perhaps not so weird after all. There you go thinking again. |
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Post by Walter on Nov 6, 2015 19:12:09 GMT -5
Now that I think about it, Mole has chocolate in it, so perhaps not so weird after all. There you go thinking again. Yep....and I'm thinking Mexican chocolate rather than Euro-style. |
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Post by Deleted on Nov 6, 2015 19:20:51 GMT -5
There you go thinking again. Yep....and I'm thinking Mexican chocolate rather than Euro-style. Well, being new has a certain level of excitement. |
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Post by oldgraylady on Nov 6, 2015 19:45:40 GMT -5
Add just a dash of cinnamon along with the chocolate ( 60 to 70 per cent cacao).
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Post by daleko on Nov 11, 2015 17:54:33 GMT -5
Are you serious? If so, do you mean cooking chocolate or eating chocolate? Unsweetened is preferable, but even a bit of a Hershey bar can make an amazing difference. Sounds odd, but it melds really well with the spices. |
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Post by lz2112 on Nov 11, 2015 17:56:29 GMT -5
Unsweetened is preferable, but even a bit of a Hershey bar can make an amazing difference. Sounds odd, but it melds really well with the spices. Two ounces or so is enough. |
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