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Chili varieties with meat and beans
Does anyone else use what they have to make chili at home and make it a little different every time?
Today I used onions, tomato purée, seasoning, ground turkey, a bit of shredded carrot, homemade black beans and a solo can of chili. I put some veg in because I thought why not? My husband didn’t even notice the carrot. |
Yep. We usually add tvp if we have it on hand too. I like to add bell pepper when I have it and made it with celery last time which was quite good.
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Of course! I think of a recipe as a starting point or guideline, unless it is baked goods, which are more specific, usually.
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That last time I made chili I couldn’t decide between red kidney and white kidney beans so...I used both. My DIL likes kernel corn in her chili. I like to sneak vegetables into my spaghetti sauce as well.:)
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Originally Posted by Stitchnripper
(Post 8229257)
Of course! I think of a recipe as a starting point or guideline, unless it is baked goods, which are more specific, usually.
I am not a big chili fan, not so much for the assorted ingredients, but more so because of the flavours/spice surprises that may await. Thus, I am verrrrrrrrrry cautious on first taste, opting for seconds if I like it. One of the best chilis that I have ever had, included baker's cocoa!! Delicious indeed .... :) |
I make chili with either lean ground beef, pork chunks or beef chunks. I add fresh plum tomatoes, chili powder, red chili flakes, canned mild chilies, white onion canned pinto beans or no beans at all, canned diced tomatoes and one can of Campbell's tomato soup (tones down the acidic taste from the tomatoes).
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Our church youth group had a chili cook off contest to raise money and the winning chili (voted on by everyone in attendance) was white chili. It's made with white navy beans and chicken. Very tasty.
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Our son hates celery (or so he says) and I think it adds flavor so I would blend it then add to soup or chili. He says my chili is the best. What they don’t know doesn’t hurt them. :)
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There are bean haters in my house, so I puree the beans ( kidney and beans in tomato sauce) before adding them. It adds a lot of body to the chili. I use ground beef, saute onions, celery and bell peppers with the ground beef before draining it, a can of diced tomatoes, some tomato paste, a bit of sugar to cut the acidity in the tomatoes, then add altogether with the beans and season with chili powder, seasoning salt a bit of garlic and let simmer.
Watson |
I usually make chili a couple times during the winter time, making a large pot each time so I have extras for the freezer. I found I liked using ground pork more so than ground beef in mine........plus the price is better too. I don't have a recipe I go by but just throw in peppers, onions, sometimes carrots, black beans, dark red kidney and light red kidney beans....usually 4-5 cans and then a couple quarts of my home-made salsa for the tomato portion. Plus of course whatever spices I have in the cupboard which will include chili powder, spanish paprika, basal (sp) and cyan (sp) and red pepper flakes. I just keep adding till I get the heat I like. Salt and pepper to taste too. I split each pot in half which usually makes 1 gallon or 1.5 gallons and put half in the freezer for later use. No one else can eat it as I make it too hot for them. I'm single so don't have to worry about that though. When I go to heat it up, I add a dopple of sour cream and green onions to the top after heating. Oh so good........to me.
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