Good day for Chili?

[bassbrad]

Not the country the other Chili*, with the temperature just over 50 and an expected low of 25 tonite. Start with a base of Tomato, onion, garlic, peppers and spices simmered all day. Add to that coarse ground chuck that has been seasoned & browned; more coarse chopped onions, garlic and peppers browned. I like to add mushrooms as a nod to my vegan daze. For the Vegans perhaps mushrooms & tofu instead of the beef is pretty tasty or any other meat will do almost as well but not traditional, I've had a fish chili that was pretty tasty. Served with beans, tortillas, corn bread, rice, pasta or even over a baked potato with cheese or sour cream>>> hungry yet?
*The other national food of Texas is Chili, some may only know it as Chili Con Carne from Latin America or out of a can on a hot dog but they are missing the wonder that a good bowl of chili does on a cold day. While Chili is not just a Texas thing, but just like Bar-B-Que & TexMex it's a different thing we hold dear.

[stratovani]

Good day for chili? It's ALWAYS a good day for chili!

[Ziltoid]

I ate chili this morning for breakfast, it was good. Homemade by my mom

[root fifth]

Cooking some now!slow cooked indiana chili takes 3 hours!

[bassteban]

Yes, it's pretty much always a good day for chili- the next day though, is not always so good...

[bassbrad]

Originally Posted by bassteban

Yes, it's pretty much always a good day for chili- the next day though, is not always so good...

You just have to be careful with the heat and not eat too much.

[Hoover]

We just had our kitchen renovated, and I keep telling myself the first thing I'm gonna cook in the new kitchen is chili! The problem is, my wife loves the new kitchen so much I never get a chance to cook, she's always playing in there now.

My secret ingrediants for chili: baker's chocolate, cactus (nopalitos), and beer.

[hover]

Originally Posted by Hoover

My secret ingrediants for chili: baker's chocolate, , and beer.

substitute the cactus for sticks of cinnamon, and...yup. delish.

[bassbrad]

I had a chicken chili once that had dark chocolate, tasty, and U used it in a veggie chili to bring some depth.
Beer is always a good base especially for cooking beans, lets the gas out.
Nopalitos, no I don't think so, too much like okra for me, I like both but not in chili.
Shhhh, cinnamon is one of my secret spices for all sorts of things.

[jp58]

We had venison chili today. MMM MMM Gewd.

[anyonefortennis]

Recipes welcome folks - I'm "new to the country" (been here for 12 years). Chili is a big American thing and my wife doesn't like it so no family recipe coming from her side.

Trying to cook some for myself but most chili seems to be a family recipe thing and restaurant stuff usually does't measure up to home made chili.

[jp58]

Originally Posted by anyonefortennis

Recipes welcome folks - I'm "new to the country" (been here for 12 years). Chili is a big American thing and my wife doesn't like it so no family recipe coming from her side.

Trying to cook some for myself but most chili seems to be a family recipe thing and restaurant stuff usually does't measure up to home made chili.

I make it from memory and feel. I'll try and write down and measure what I do next time.

[Nappa]

I prefer "white" chili. You know, without beef or tomatoes. Regular chili usually makes my acid reflux go crazy due to the tomatoes.

[bassbrad]

Originally Posted by Nappa

I prefer "white" chili. You know, without beef or tomatoes. Regular chili usually makes my acid reflux go crazy due to the tomatoes.

I hear you, these days I have to pre-medicate,
ain't that why they make Zantac for?
Take away the beef and tomatoes, what's the point?

[Nappa]

Originally Posted by bassbrad

I hear you, these days I have to pre-medicate,
ain't that why they make Zantac for?
Take away the beef and tomatoes, what's the point?

I also prefer the taste of the white chillies I have made/eaten over the "regular" ones. Dunno, I make mine spicy as hell without the painful acid reactions.

EDIT:

Originally Posted by anyonefortennis

Recipes welcome folks - I'm "new to the country" (been here for 12 years). Chili is a big American thing and my wife doesn't like it so no family recipe coming from her side.

Trying to cook some for myself but most chili seems to be a family recipe thing and restaurant stuff usually does't measure up to home made chili.

WHITE CHILI RECIPE

Ingredients:
1 tablespoon and 1-1/2 teaspoons vegetable
oil
1-1/2 onion, chopped
4-1/2 cloves garlic, crushed
1-1/2 (4 ounce) cans diced jalapeno peppers - can be substituted for 2 fresh Jalapeno pepper - diced
1-1/2 (4 ounce) cans chopped green chile - can be substituted for 1 fresh Anaheim pepper - diced
peppers
1 tablespoon ground cumin
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cayenne pepper
3 (14.5 ounce) cans chicken broth
4-1/2 cups chopped cooked chicken breast
1 (15 ounce) cans white beans (cannellini )
1 (15 ounce) cans kidney beans
1 (15 ounce) cans Black Beans
1 (15 ounce) cans Pinto Beans
1-1/2 cups shredded Monterey Jack cheese
1-1/2 teaspoons paprika

Directions:

1.
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Mix in the chicken broth, chicken and beans.

2. Simmer until chicken is cooked, stirring occasionally.

3.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Warning: It is very spicy. If you do not like spicy foods then reduce the cayenne pepper to 1/8 teaspoon, cumin to 2 teaspoons and take out the Jalapenos.

Just a basic one. I plan on making some soon. I am hoping to see what can be improved.

[bassbrad]

Hey Nappa, Thanx for the recipe, I see what you mean now, interesting, may have to try it some day. I share my recipe as well.

BassBrad’s Hutton Lane Chili

From Scratch in a crock pot I start a base with a can of 6 oz. can of Tomato Paste, 15 oz can of crushed tomatoes, 15 oz can of diced tomatoes and a can of water. Add to that finely chopped ½ onion, several cloves of garlic and a jalapeno pepper (removing the seeds and ribs reduces the heat, be sure to wash your hands after this step) (sometimes I use a food processor or chopper). Dry Mix: 3 table spoons of Gebhardt Chili powder plus ½-1 teaspoon of ground coriander, cumin, cinnamon and cayenne pepper and a table spoon of salt. Reserve a third of the dry mix to season meat and add to your base. That simmers in the crock pot for several hours and smells up the house.
The next important step is using the right meat and prep. I prefer a coarse ground chuck or lean stew meat 1/1/2 to 2 pounds or a mixture of the 2. [Hamburger or regular ground beef is too fine and fatty makes a greasy chili and falls apart, it may be okay with a starter and less cooking time.] Other meats work well, pork, venison, turkey, chicken, mutton but you may need to adjust spice and cooking time. Season the meat with the rest of the dry mix and brown in a skillet, add a dash of Soy Sauce and Worcestershire Sauce, simmer until no pink shows usually 8-10 minutes, using a slotted spoon add meat to base, reserve the liquid*. Coarse chop a whole onion, garlic, jalapeno pepper (removing the seeds and ribs reduces the heat, be sure to wash your hands after this step), other peppers to taste like Hatch, Anaheim or bell. In the skillet with olive oil add garlic and onion and sauté until just about brown and add peppers once the peppers are softened add to base. I like Mushrooms and add 6-8 large white mushrooms halved and sliced which I simmer with the liquid from the meat for 6-10 minutes until liquid is reduced to half. *This reserved liquid can also be used to season rice or beans if you prefer.
Allow to simmer on low for another 2 hours or so.
Some people add beans to their chili but I prefer beans cooked separately and often use canned black, pinto or kidney beans.
Serving suggestions: rice, beans, shredded cheese, sour cream, flour or corn tortillas. Tortilla or corn chips and salsa, fresh cornbread.
>>There are some prefab Chili mixes & starters: Wick Fowlers 2 Alarm has a lot of the dry ingredients, Bush Chili Magic is a nice quick start or Cookwell & Company is a better starter.

[Nappa]

Originally Posted by bassbrad

BassBrad’s Hutton Lane Chili

Does this look correct?

Base:
6 oz. can of Tomato Paste
15 oz can of crushed tomatoes
15 oz can of diced tomatoes
can of water
½ onion - finely chopped
4-5 cloves of garlic – finely chopped – add more if desired
1 jalapeno pepper – finely chopped with seeds & ribs removed
Dry mix:
3 TBSP Gebhardt Chili powder
½ to 1 tsp ground coriander
½ to 1 tsp cumin
½ to 1 tsp cinnamon
½ to 1 tsp cayenne pepper
1 TBSP salt
Meat:
1 ½ to 2 lbs course ground chuck or lean stew meat or mixture of two to make 1 ½ to 2 lbs
Dash of soy sauce
Dash of Worcestershire Sauce
Sautéed ingredients:
1 onion - coarsely chopped
2 cloves garlic -coarsely chopped
Other peppers to taste
6-8 large white mushrooms – halved and sliced


Directions
1. Pour the liquid base ingredients into a crock pot. Be ready to add the vegetables as soon as your crock pot is filled with the liquid base ingredients. Wash hands.
2. Mix together the dry ingredients in a bowel and put 2/3 of them into the base.
3. Simmer for several hours.
4. Season meat with the 1/3 reserved dry mix and brown in a pan. Add the dashes of soy sauce and worchester sauce. Simmer for about 8-10 minutes or until no pink is shown. Using a slotted spoon add the meat to the base. Add mushrooms to pan cook 6-10 minutes or until liquid is reduced to half.
5. In the skillet add onion and garlic of the coarse ingredients. Sauté until they are about brown. Then add the peppers. Sauté until the peppers. Add to base.
6. Simmer for about 2 hours on a low setting.

[bassbrad]

Originally Posted by Nappa

Does this look correct?

I usually do the mushrooms as a separate step simmered with the liquid from the cooked meat, maybe that should be step 6.

[WyrmDL]

Funny. Today I had a massive craving for chili, and since I'm pulling an all nighter anyways, I decided to make chili.

Chicken chili. Mhmmm.

[DwaynieAD]

Originally Posted by stratovani

Good day for chili? It's ALWAYS a good day for chili!

this

McCormick Chili Starter packet of seasonings is a very good alternative to someone in a rush or new to the world of chili or in a hurry, good flavor and takes like half an hour