I've Lost My Chili Recipe
It's definitely chili weather now. Care to share yours? THX!
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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. |
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. |
My fav recipe is the one my mom used. It gets raves at every gathering. It is simple. Chili Man Chili packet! One recipe fits perfectly in the sall crockpot, btw. Perfect for 2-3 people.
sandy |
Sorry, I cannot help -- I have not used a recipe for Chili since I was 13, unless, I decide to try new recipe for Cincinnati Chili.
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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. |
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. |
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. |
Originally Posted by Chasing Hawk
(Post 7457403)
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. |
!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. |
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