I've Lost My Chili Recipe
02-05-2016, 09:41 PM
#2
Senior Member
Join Date: Aug 2013
Location: AR/NM
Posts: 358
This is my 'Go to' chili recipe. We were at our cabin near Angel Fire, New Mexico and I wanted to make a pot of chili. Not having a recipe with me up there, I made up this one using what I had on hand, fortunately I had all I needed. The name I gave the recipe uses the name of our cabin and lot in the mountains.
Chili ala High Hopes
Cook together 2 lb ground beef
1/2 large onion, chopped
Stir occasionally while cooking.
When no longer pink, remove from heat and drain grease if needed.
Add 3 TBs chili powder
1 1/2 tsp ground cumin
Dash garlic powder
Small pinch salt and pepper
Stir and cook 2 minutes over med. heat.
Now stir in one 8 oz can tomato sauce and 1 can of water
Optional: add a can of pinto beans
Heat to a slow boil. Cover the pot and simmer about 30 minutes.
Chili ala High Hopes
Cook together 2 lb ground beef
1/2 large onion, chopped
Stir occasionally while cooking.
When no longer pink, remove from heat and drain grease if needed.
Add 3 TBs chili powder
1 1/2 tsp ground cumin
Dash garlic powder
Small pinch salt and pepper
Stir and cook 2 minutes over med. heat.
Now stir in one 8 oz can tomato sauce and 1 can of water
Optional: add a can of pinto beans
Heat to a slow boil. Cover the pot and simmer about 30 minutes.
02-06-2016, 12:40 AM
#3
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,311
This month's Family Circle magazine (pink cover with cookies on front) has a fabulous chili recipe.
I made it last weekend and we ate it for two days...........yummy!
Instead of cooking on the stove top in my dutch oven, I let it simmer in the oven for an 1 1/2 hours. I added canned pinto beans as well as an extra can of tomato sauce.
Lone Star Chili
6 ounces thick-cut bacon, diced
1 1/2 pounds beef chuck for stew
1/3 cup chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large yellow onion, diced
1 green pepper, cored and diced
2 sweet red peppers, cored and diced
3 cloves garlic, chopped
1 can (28 oz) crushed tomatoes (plus 1 14 oz. can tomato sauce)
(I added 2 14 oz. cans of pinto beans)
Sour cream
Sliced scallions
Heat a large heavy stockpot or Dutch oven over medium-high heat. Add bacon and cook, stirring frequently, 8 minutes. Remove with a slotted spoon. Increase heat to high and add beef to pot. Brown 3 minutes. Turn over and brown 2 minutes more. Reduce heat to medium and stir in chili powder, cumin, salt and pepper. Cook 1 minute. Return bacon to pot along with onion, peppers and garlic. Cook 5 minutes, stirring frequently. Add crushed tomatoes and 2 cups water. Bring to a simmer and reduce heat to medium-low. Partially cover pot and continue to cook for another 1 1/2 hours, stirring occasionally and adjusting temperature as needed so chili doesn't burn. Uncover and stir. Serve topped with sour cream and scallions.
I made it last weekend and we ate it for two days...........yummy!
Instead of cooking on the stove top in my dutch oven, I let it simmer in the oven for an 1 1/2 hours. I added canned pinto beans as well as an extra can of tomato sauce.
Lone Star Chili
6 ounces thick-cut bacon, diced
1 1/2 pounds beef chuck for stew
1/3 cup chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large yellow onion, diced
1 green pepper, cored and diced
2 sweet red peppers, cored and diced
3 cloves garlic, chopped
1 can (28 oz) crushed tomatoes (plus 1 14 oz. can tomato sauce)
(I added 2 14 oz. cans of pinto beans)
Sour cream
Sliced scallions
Heat a large heavy stockpot or Dutch oven over medium-high heat. Add bacon and cook, stirring frequently, 8 minutes. Remove with a slotted spoon. Increase heat to high and add beef to pot. Brown 3 minutes. Turn over and brown 2 minutes more. Reduce heat to medium and stir in chili powder, cumin, salt and pepper. Cook 1 minute. Return bacon to pot along with onion, peppers and garlic. Cook 5 minutes, stirring frequently. Add crushed tomatoes and 2 cups water. Bring to a simmer and reduce heat to medium-low. Partially cover pot and continue to cook for another 1 1/2 hours, stirring occasionally and adjusting temperature as needed so chili doesn't burn. Uncover and stir. Serve topped with sour cream and scallions.
02-06-2016, 09:09 AM
#6
Super Member
Join Date: Sep 2012
Location: Central Ia
Posts: 1,120
Chili Soup
2 lbs. gr. beef
salt and pepper to taste
3 Tbs. minced onion
1 qt. Tomato juice
1-29.5 can Mrs. Grimes chili beans
1-16 oz. can Refried beans
1-16 oz. can Hormel No Bean Chili
1-16 oz. can tomato sauce
1-10.75 can tomato soup
3 Tbs. chili powder
In dutch oven brown gr. beef and onion. Drain grease. Add salt and pepper to taste. Add remaining ingredients.
Bring to a boil, stirring often. Simmer 15 min.
Makes almost 1 gallon.
Yes- this is a big batch, works for my household, DH thinks Chili should be a staple.
2 lbs. gr. beef
salt and pepper to taste
3 Tbs. minced onion
1 qt. Tomato juice
1-29.5 can Mrs. Grimes chili beans
1-16 oz. can Refried beans
1-16 oz. can Hormel No Bean Chili
1-16 oz. can tomato sauce
1-10.75 can tomato soup
3 Tbs. chili powder
In dutch oven brown gr. beef and onion. Drain grease. Add salt and pepper to taste. Add remaining ingredients.
Bring to a boil, stirring often. Simmer 15 min.
Makes almost 1 gallon.
Yes- this is a big batch, works for my household, DH thinks Chili should be a staple.
02-06-2016, 09:22 AM
#7
Super Member
Join Date: Sep 2012
Location: Central Ia
Posts: 1,120
Ground Beef Chili
2-3 Tbs. Oil
1.5 lbs. gr. chuck beef
3 Tbs. Chili powder
1/2 tsp. garlic salt
1/2 tsp. pepper
1-10.75 oz. can tomato soup
1-14.5 oz. can diced tomatoes with sweet onions
1-10 oz. can milder diced tomatoes undrained (Roteles)
1-16 oz, can Mild chili beans
1-15 oz. can Black beans.-drained and rinsed
Saute onions in oil. Add gr. beef, chili powder, garlic salt and pepper. Brown and drain grease. Stir in remaining ingredients, bring to boil, reduce heat to low cook 10 min. Stirring occasionally.
2-3 Tbs. Oil
1.5 lbs. gr. chuck beef
3 Tbs. Chili powder
1/2 tsp. garlic salt
1/2 tsp. pepper
1-10.75 oz. can tomato soup
1-14.5 oz. can diced tomatoes with sweet onions
1-10 oz. can milder diced tomatoes undrained (Roteles)
1-16 oz, can Mild chili beans
1-15 oz. can Black beans.-drained and rinsed
Saute onions in oil. Add gr. beef, chili powder, garlic salt and pepper. Brown and drain grease. Stir in remaining ingredients, bring to boil, reduce heat to low cook 10 min. Stirring occasionally.
02-06-2016, 09:58 AM
#8
Member
Join Date: May 2012
Posts: 51
A Can of This and That Chili
1# ground chuck, brown with diced onion and drain grease.
salt and pepper to taste
Add,Williams chili seasoning to taste (I never use the whole package)
1 can Rotell diced tomatoes/green chiles
1 large can diced or crushed tomatoes
1 large can Bush's Best (mild) Chili Beans (to stretch recipe add another small can of beans)
Simmer all together for 30 minutes or so and serve.
The interesting thing about this recipe is you can add more of any of the ingredients to stretch the recipe a little more.
1# ground chuck, brown with diced onion and drain grease.
salt and pepper to taste
Add,Williams chili seasoning to taste (I never use the whole package)
1 can Rotell diced tomatoes/green chiles
1 large can diced or crushed tomatoes
1 large can Bush's Best (mild) Chili Beans (to stretch recipe add another small can of beans)
Simmer all together for 30 minutes or so and serve.
The interesting thing about this recipe is you can add more of any of the ingredients to stretch the recipe a little more.
02-06-2016, 10:25 AM
#9
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,311
This month's Family Circle magazine (pink cover with cookies on front) has a fabulous chili recipe.
I made it last weekend and we ate it for two days...........yummy!
Instead of cooking on the stove top in my dutch oven, I let it simmer in the oven for an 1 1/2 hours. I added canned pinto beans as well as an extra can of tomato sauce.
Lone Star Chili
6 ounces thick-cut bacon, diced
1 1/2 pounds beef chuck for stew
1/3 cup chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large yellow onion, diced
1 green pepper, cored and diced
2 sweet red peppers, cored and diced
3 cloves garlic, chopped
1 can (28 oz) crushed tomatoes (plus 1 14 oz. can tomato sauce)
(I added 2 14 oz. cans of pinto beans)
Sour cream
Sliced scallions
Heat a large heavy stockpot or Dutch oven over medium-high heat. Add bacon and cook, stirring frequently, 8 minutes. Remove with a slotted spoon. Increase heat to high and add beef to pot. Brown 3 minutes. Turn over and brown 2 minutes more. Reduce heat to medium and stir in chili powder, cumin, salt and pepper. Cook 1 minute. Return bacon to pot along with onion, peppers and garlic. Cook 5 minutes, stirring frequently. Add crushed tomatoes and 2 cups water. Bring to a simmer and reduce heat to medium-low. Partially cover pot and continue to cook for another 1 1/2 hours, stirring occasionally and adjusting temperature as needed so chili doesn't burn. Uncover and stir. Serve topped with sour cream and scallions.
I made it last weekend and we ate it for two days...........yummy!
Instead of cooking on the stove top in my dutch oven, I let it simmer in the oven for an 1 1/2 hours. I added canned pinto beans as well as an extra can of tomato sauce.
Lone Star Chili
6 ounces thick-cut bacon, diced
1 1/2 pounds beef chuck for stew
1/3 cup chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large yellow onion, diced
1 green pepper, cored and diced
2 sweet red peppers, cored and diced
3 cloves garlic, chopped
1 can (28 oz) crushed tomatoes (plus 1 14 oz. can tomato sauce)
(I added 2 14 oz. cans of pinto beans)
Sour cream
Sliced scallions
Heat a large heavy stockpot or Dutch oven over medium-high heat. Add bacon and cook, stirring frequently, 8 minutes. Remove with a slotted spoon. Increase heat to high and add beef to pot. Brown 3 minutes. Turn over and brown 2 minutes more. Reduce heat to medium and stir in chili powder, cumin, salt and pepper. Cook 1 minute. Return bacon to pot along with onion, peppers and garlic. Cook 5 minutes, stirring frequently. Add crushed tomatoes and 2 cups water. Bring to a simmer and reduce heat to medium-low. Partially cover pot and continue to cook for another 1 1/2 hours, stirring occasionally and adjusting temperature as needed so chili doesn't burn. Uncover and stir. Serve topped with sour cream and scallions.
02-07-2016, 02:21 PM
#10
Member
Join Date: Jun 2010
Location: Beaverton OR
Posts: 80
!0 minute chicken chili
28 Oz can green enchilada sauce
can each white and red beans (I add a third can)
4 oz can diced mild green chilis
1 teas garlic powder
1 teas ground cumin
2 cups shredded cooked chicken
garnish with shredded cheese and chopped onion
heat and enjoy.
28 Oz can green enchilada sauce
can each white and red beans (I add a third can)
4 oz can diced mild green chilis
1 teas garlic powder
1 teas ground cumin
2 cups shredded cooked chicken
garnish with shredded cheese and chopped onion
heat and enjoy.
Thread
Thread Starter
Forum
Replies
Last Post
