Wanted: Favorite Chili Recipe
02-13-2011, 03:46 PM
#22
Senior Member
Join Date: Nov 2010
Location: Northeast NE
Posts: 520
I got this one from my boss and we love it.
2 lbs. hamburger
1/2 onion chopped
1 lg can tom juice
1 can chili beans
1 can red beans
1 can pork and beans
3 T. chili powder
1 T. brown sugar
1 can rotel tomatoes
1/2 cup ketchup
1 T. worcestershire
Brown hamburger and onion. Drain. Add the rest of the ingredients. Bring to a boil and simmer for 30 min.
2 lbs. hamburger
1/2 onion chopped
1 lg can tom juice
1 can chili beans
1 can red beans
1 can pork and beans
3 T. chili powder
1 T. brown sugar
1 can rotel tomatoes
1/2 cup ketchup
1 T. worcestershire
Brown hamburger and onion. Drain. Add the rest of the ingredients. Bring to a boil and simmer for 30 min.
02-13-2011, 04:02 PM
#23
Senior Member
Join Date: Nov 2010
Location: Northeast NE
Posts: 520
Here's one my hubby made the other night and it was really good.
1 ln cubed chicken breast
1 med chopped onion
2 tsp. minced garlic.
1 140z can chicken broth
1 T. veg. oil
3-5 cans great northern beans (drained and rinsed)
2 4 oz cans green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp ground mustard
1/2 tsp pepper corns
8-12 oz sour cream
1-2 cups heavy whipping cream
-saute chicken in oil with onion and garlic.
-add beans, broth, chilies and seasoning. Bring to a boil then reduce heat, simmer uncovered for 30 mins.
-Remove from heat , stir in heavy cream and sour cream.
-will be thicker and better after chilled.
1 ln cubed chicken breast
1 med chopped onion
2 tsp. minced garlic.
1 140z can chicken broth
1 T. veg. oil
3-5 cans great northern beans (drained and rinsed)
2 4 oz cans green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp ground mustard
1/2 tsp pepper corns
8-12 oz sour cream
1-2 cups heavy whipping cream
-saute chicken in oil with onion and garlic.
-add beans, broth, chilies and seasoning. Bring to a boil then reduce heat, simmer uncovered for 30 mins.
-Remove from heat , stir in heavy cream and sour cream.
-will be thicker and better after chilled.
02-15-2011, 01:16 PM
#24
Senior Member
Join Date: Jul 2010
Location: Eden, Utah; originally NY
Posts: 357
Hi, Lyneander! Here is a recipe for chili on the day you don't have time to make chili or anything else!
QUICK CHILI
1 lb. hamburger
grated or chopped onion ..... saute these two items
ADD:
1 large can stewed tomatoes
2 sm cans tomato sauce
2 or 3 T chili powder
2 sm cans kidney beans
Oregano
Cook 45 minutes; serves 4-6 people
(It doesn't last long, because it's GOOD! :thumbup: :thumbup: :thumbup: :thumbup: :thumbup: I can say that, because the recipe's not mine ..... it's from my friend, Carol Pilcher.)
QUICK CHILI
1 lb. hamburger
grated or chopped onion ..... saute these two items
ADD:
1 large can stewed tomatoes
2 sm cans tomato sauce
2 or 3 T chili powder
2 sm cans kidney beans
Oregano
Cook 45 minutes; serves 4-6 people
(It doesn't last long, because it's GOOD! :thumbup: :thumbup: :thumbup: :thumbup: :thumbup: I can say that, because the recipe's not mine ..... it's from my friend, Carol Pilcher.)
02-17-2011, 01:40 PM
#25
Senior Member
Join Date: Jan 2011
Location: Greeneville, TN
Posts: 796
I have been married and trying chili recipes for over 40 years now. Some have been awful, others have been so so, only a few have been good. We had one that we used frequently. Came across this one and threw all the others away. This one is excellent! It comes from Cooks Illustrated. It is worth the time to prepare. The notes in () are mine for reference when I make it the next time. Enjoy!
* Exported from MasterCook *
Our Favorite Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Table salt
1/2 pound dried pinto beans -- (About 1 cup) rinsed and picked over (Next time use 1 1/2 cups)
6 dried ancho chiles -- (about 1 3/4 ounces), stems and seeds removed, tear into 1 inch pieces
1/2 teaspoon cayenne pepper -- next time use 1/4 teaspoon (original recipe called for 2 to 4 dried arbol chiles or replace with cayenne)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin -- omitted due to allergy
2 teaspoons cocoa powder
2 1/2 cups low-sodium chicken broth -- used 4 chicken bullion cubes with water
2 medium onions -- cut into 3/4 inch pieces (about 2 cups)
3 small jalapenos -- stems and seeds removed, cut into 1/2 inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves -- pressed through a garlic press (about 4 teaspoons)
1 can diced tomatoes -- 14.5 oz can
2 teaspoons light molasses -- due to misreading I put in 2 Tablespoons of sorghum molasses (it was what I had on hand) and it was good
3 1/2 pounds blade steak -- or chuck-eye roast, 3/4 inch thick and cut into 3/4 inch pieces (I used 2 pounds of chuck tender roast and it was plenty)
12 ounces beer -- Budweiser or other mild lager
Combine 3 Tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12 inch skillet set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
Add cayenne, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add 1/2 cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in empty processor bowl and pulse until roughly chopped, about four 1 secons pulses. Add jalapenos and pulse until consistency of chunky salsa, about 4 more pulses, scraping down bowl as necessary.
Heat 1 tablespoon oil in large Dutch oven over med-high heat. Add onion mixture and cook, stirring occasionally, until moisture evaporates and vegetables are soft, 7-9 min. Add garlic and cook until fragrant, about 1 min. Add chili paste, tomatoes, and molasses, stir until chili paste is combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
Heat 1 tablespoon oil in 12 inch skillet over med-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 min. Transfer to Dutch oven. Add 1/2 of beer to skillet, scraping bottom of pan to loosen any bits, and bring to a simmer. Transfer lager to Dutch oven. Repeat with remaining oil, steak, and lager. Stir into Dutch oven and return mixture to simmer.
Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1 1/2 to 2 hours, (I had to cook it for 4 hours as the beans were not fully cooked - old beans). Let stand, uncovered, 10 minutes before serving.
Source:
"Cook's Illustrated Jan Feb 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 208 Calories; 7g Fat (27.5% calories from fat); 11g Protein; 29g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : Good condiments include chopped red onion, cilantro leaves, lime wedges, sour cream, and shredded monterey jack or cheddar cheese. Can be made up to 3 days in advance.
MY NOTES : Made Jan 9, 2011. Reduce the cayenne in next batch this one was a little spicy
* Exported from MasterCook *
Our Favorite Chili
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Table salt
1/2 pound dried pinto beans -- (About 1 cup) rinsed and picked over (Next time use 1 1/2 cups)
6 dried ancho chiles -- (about 1 3/4 ounces), stems and seeds removed, tear into 1 inch pieces
1/2 teaspoon cayenne pepper -- next time use 1/4 teaspoon (original recipe called for 2 to 4 dried arbol chiles or replace with cayenne)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin -- omitted due to allergy
2 teaspoons cocoa powder
2 1/2 cups low-sodium chicken broth -- used 4 chicken bullion cubes with water
2 medium onions -- cut into 3/4 inch pieces (about 2 cups)
3 small jalapenos -- stems and seeds removed, cut into 1/2 inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves -- pressed through a garlic press (about 4 teaspoons)
1 can diced tomatoes -- 14.5 oz can
2 teaspoons light molasses -- due to misreading I put in 2 Tablespoons of sorghum molasses (it was what I had on hand) and it was good
3 1/2 pounds blade steak -- or chuck-eye roast, 3/4 inch thick and cut into 3/4 inch pieces (I used 2 pounds of chuck tender roast and it was plenty)
12 ounces beer -- Budweiser or other mild lager
Combine 3 Tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12 inch skillet set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
Add cayenne, cornmeal, oregano, cumin, cocoa, and 1/2 teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add 1/2 cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in empty processor bowl and pulse until roughly chopped, about four 1 secons pulses. Add jalapenos and pulse until consistency of chunky salsa, about 4 more pulses, scraping down bowl as necessary.
Heat 1 tablespoon oil in large Dutch oven over med-high heat. Add onion mixture and cook, stirring occasionally, until moisture evaporates and vegetables are soft, 7-9 min. Add garlic and cook until fragrant, about 1 min. Add chili paste, tomatoes, and molasses, stir until chili paste is combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
Heat 1 tablespoon oil in 12 inch skillet over med-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 min. Transfer to Dutch oven. Add 1/2 of beer to skillet, scraping bottom of pan to loosen any bits, and bring to a simmer. Transfer lager to Dutch oven. Repeat with remaining oil, steak, and lager. Stir into Dutch oven and return mixture to simmer.
Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1 1/2 to 2 hours, (I had to cook it for 4 hours as the beans were not fully cooked - old beans). Let stand, uncovered, 10 minutes before serving.
Source:
"Cook's Illustrated Jan Feb 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 208 Calories; 7g Fat (27.5% calories from fat); 11g Protein; 29g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : Good condiments include chopped red onion, cilantro leaves, lime wedges, sour cream, and shredded monterey jack or cheddar cheese. Can be made up to 3 days in advance.
MY NOTES : Made Jan 9, 2011. Reduce the cayenne in next batch this one was a little spicy
02-17-2011, 10:50 PM
#26
Super Member
Join Date: Jan 2010
Location: Yakima, WA
Posts: 2,439
Mine's pretty basic.
1 lb. ground beef
1 green bell pepper, diced
1 large onion, chopped
2 Tbsp. chili powder
1 28 oz. can chili beans
1 14 oz. can kidney beans, drained and rinsed
1 - 28 oz. can diced, or chopped, tomatoes
Spray the bottom of a 4-1/2qt. soup pan, add hamburger and 1 Tbsp. chili powder. Brown the ground beef. I use a pastry blender to break down the hamburger into really fine pieces. Add onions and green pepper and continue to cook until onions are translucent. Add everything else, bring to a boil, simmer 20 minutes.
1 lb. ground beef
1 green bell pepper, diced
1 large onion, chopped
2 Tbsp. chili powder
1 28 oz. can chili beans
1 14 oz. can kidney beans, drained and rinsed
1 - 28 oz. can diced, or chopped, tomatoes
Spray the bottom of a 4-1/2qt. soup pan, add hamburger and 1 Tbsp. chili powder. Brown the ground beef. I use a pastry blender to break down the hamburger into really fine pieces. Add onions and green pepper and continue to cook until onions are translucent. Add everything else, bring to a boil, simmer 20 minutes.
02-18-2011, 05:39 PM
#28
Senior Member
Join Date: Sep 2010
Location: slaton, texas
Posts: 752
CROCKPOT CHILI
1 lb. browned hamburger
1 onion chopped
1 bell pepper, chopped
2 pound cans Ranch Style beans
1 small jar pace pecante sauce
1 12 oz can V8
1 small can chopped green chilis
dash louisiana hot sauce
couple of shakes of chili powder
cook in crock pot till all flavors mix.
1 lb. browned hamburger
1 onion chopped
1 bell pepper, chopped
2 pound cans Ranch Style beans
1 small jar pace pecante sauce
1 12 oz can V8
1 small can chopped green chilis
dash louisiana hot sauce
couple of shakes of chili powder
cook in crock pot till all flavors mix.
02-24-2011, 07:28 AM
#29
Super Member
Join Date: Sep 2009
Location: NW Minnesota
Posts: 1,245
Here's the fav in our house.
1 to 1 1/2 pound ground white turkey
one large onion, chopped
1 stalk celery, chopped
one carrot, chopped
2 - 3 garlic cloves, chopped
1 can each of kidney beans, baked beans, stewed tomatoes, and tomato soup
2 to 3 tbsp chili powder, or to taste
1-2 tsp honey
Brown and crumble meat, add veggies and saute a minute or two. Add chili powder before adding any liquid ingredients as it enhances the chili flavour. Add remaining ingredients and simmer about an hour.
Serve with grated cheddar cheese, sour cream, and corn chips.
1 to 1 1/2 pound ground white turkey
one large onion, chopped
1 stalk celery, chopped
one carrot, chopped
2 - 3 garlic cloves, chopped
1 can each of kidney beans, baked beans, stewed tomatoes, and tomato soup
2 to 3 tbsp chili powder, or to taste
1-2 tsp honey
Brown and crumble meat, add veggies and saute a minute or two. Add chili powder before adding any liquid ingredients as it enhances the chili flavour. Add remaining ingredients and simmer about an hour.
Serve with grated cheddar cheese, sour cream, and corn chips.
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