RJ
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Post by RJ on Nov 21, 2014 19:44:08 GMT -8
Chili (beans and meat).... an American staple. Let's hear some recipes.
Here's mine:
1 lb lean burger (browned well) 1 lb regular Jimmy Dean sausage (browned well) 1 red onion, diced 1 red and 1 green pepper, diced 1 16 oz can beef broth 1 16 oz can tomato sauce 1 and 1/2 packet McCormick chili seasoning 5 16 oz cans red kidney beans (drained) 1/2 cup diced celery 1 cap mesquite Liquid Smoke 1 tbs Winchester Sauce 1 tsp A1 1/4 tsp of cumin 1/4 tsp of Alpine Touch (Montana's special seasoning)
Throw it all in a crock pot "early" in the morning and serve with cornbread anytime after noon Enjoy! RJ
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Post by vikx on Nov 21, 2014 21:02:27 GMT -8
Mmmmm... Sounds great!
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kirkadie
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Post by kirkadie on Nov 21, 2014 21:31:31 GMT -8
Cubed chuck roast cubed lamb roast floured and browned and quenched in a bottle of shiner bock beer in the cast stew pot with some cumin, ancho chili powder, chopped jalapeno pepper, diced onion, tomato paste, salt and pepper, and time, meaning patience. Plenty of time for a nap. UMMM.
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SusieQ
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Post by SusieQ on Nov 22, 2014 5:47:30 GMT -8
Does that come with ammo? Just kidding. Great thread. Today would be a good chili day! But my son would say "real chili" does not have beans. Any more opinions on beans or no beans? I didn't like them in my chili when I was kid, but I do now!
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lovnvintage
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Post by lovnvintage on Nov 22, 2014 15:52:58 GMT -8
Kirkadie that sounds like Texas chili!!! Gotta have the shiner. I only live about an hour from Shiner. No beans SusieQ, cook em separate and poor chili on top if you like beans is the way we always do it. No beans for my chili, beer and peppers are a must though.
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Post by bigbill on Nov 22, 2014 17:30:35 GMT -8
2lb ground turkey browned 3 or 4 potatoes cubed 2 or 3 packs chili mix 1 large can tomato juice 2 cans diced tomatoes 1 can beans (your choice) 1 cup dice celery 1 med to lg onion diced 1 large can V8 juice A handful of spaghetti broke in small pieces Throw the whole mess in a large pot bring to a boil reduce heat to a simmer the longer it cooks the better it will be. If at home we cook all day, eat some the reheat and eat for the next few days. It just gets better.
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RJ
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Post by RJ on Nov 22, 2014 17:39:13 GMT -8
Interesting recipes. I had no idea chili was anything except meat and beans. Shows you what I know.
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Post by vikx on Nov 22, 2014 22:19:02 GMT -8
I like beans...
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HOTRODPRIMER
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Post by HOTRODPRIMER on Nov 27, 2014 19:06:06 GMT -8
Does that come with ammo? Just kidding. Great thread. Today would be a good chili day! But my son would say "real chili" does not have beans. Any more opinions on beans or no beans? I didn't like them in my chili when I was kid, but I do now! I consider chili with out beans something you put on a hot dog. HRP
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HOTRODPRIMER
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Post by HOTRODPRIMER on Nov 27, 2014 19:06:39 GMT -8
Does that come with ammo? Just kidding. Great thread. Today would be a good chili day! But my son would say "real chili" does not have beans. Any more opinions on beans or no beans? I didn't like them in my chili when I was kid, but I do now!
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Post by universalexports on Nov 27, 2014 20:32:59 GMT -8
I made a big batch of Mexican soup for the long weekend, it's basically chili with taco seasoning instead of chili seasoning. its a simple recipe but really good. it's basically Paula Deans Mexican Soup recipe except we just use rotel rather than make that stuff myself.
2 pounds ground beef 1 can whole corn 1 can light red kidney beans 2 cans pinto beans 3 cans rotel 1 onion 1 pack taco seasoning 1 pack ranch dressing mix
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gary350
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Post by gary350 on Dec 31, 2015 20:05:48 GMT -8
I won 1st place at the Nashville TN chili cook off about 20 years ago. I also won 1st place at the local beer and wine making club chili cook off about 10 years ago.
1 lb. 98% Lean ground beef browned in a large cast iron skillet. After meat is cooked add 1 tablespoon cumin seeds to the hot oil in the skillet wait 30 seconds or when you smell the cumin then add, 2 tablespoons of mild chili power, 1/2 teaspoon crushed Red Pepper with seeds, 1/2 teaspoon black pepper. If there is not enough oil to soak up the spices add a small spoon of Crisco or olive oil.
Next add, 1 large yellow onion diced. 10 large garlic cloves diced. 1 quart plus 1 cup of home grown garden whole ripe red tomatoes (beefsteak variety) including skins and seeds juiced at high speed in the kitchen blender until seeds and skins turned to liquid about 3 minutes. If you don't have home grown garden tomatoes use grocery store tomato juice in the large can. 2 cans of Dark Red Kidney beans. Bring to a boil then simmer on low heat until onions are cooked, stir every 5 minutes then add,
2 tablespoons Winchester Sauce. 1 tablespoon soy sauce. 2 tablespoon Dark brown sugar. 1 tablespoon bright red paprika. 1 teaspoon salt. Fresh grocery store herbs or home grown herbs. 8 sprigs fresh herb marjoram. 4 sprigs fresh herb oregano. 4 sprigs fresh herb thyme. Sprigs are plant stems with leaves about 8" long. If you use dry herbs you will be sorry.
Continue to cook 30 minutes on low heat with a tight lid on the skillet. Stir every 5 minutes to bring out the flavor of the herbs.
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Hamlet
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Post by Hamlet on Jan 1, 2016 15:02:48 GMT -8
No beans, but otherwise similar to gary350's. No Winchester (is this worstershire sauce?) sauce. I use smoked paprika, cubed beef, finely diced fresh chiles (type depends on the amount of heat you want), I sear the meat, onions and garlic, using any bones that may be leftover from cutting the meat. Then deglaze it all with either a bit of beer, whiskey or water. Add the rest of Gary's ingredients and let it simmer very slowly for several hours so all the flavor scan mix. Add water as needed. I serve it over black beans, brown and wild rice, or with tortillas or cornbread.
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mel
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Post by mel on Jan 1, 2016 15:09:05 GMT -8
mmmm, I love me some chili
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kirkadie
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Post by kirkadie on Jan 1, 2016 17:36:53 GMT -8
Texas time chili; "The principal ingredient of chili is meat, usually beef, although pork, venison and other red meats are sometime used. Pardon me, but any dish made with poultry and chili seasonings is not chili. Maybe it's chili flavored turkey stew or something, but chili it's not. My preference for chili meat is chuck from the arm of the bovine. Top round and rump roast make equally good chili. Remove anything white from the meat. The meat can be ground to chili size, which is as coarse as the grinder will cut. But I prefer hand-cut cubes of the meat, about one-half inch square. Another pardon me: Hamburger does not make chili; it makes chili sauce. The predominant seasoning is the chile. There are hundreds of varieties of chile peppers. The original and still favorite type for chili is the ancho. It makes wonderful chili. Cumin is the spice that gives chili its heavily distinctive aroma. Red pepper or cayenne is what puts the bite in your chili. Cayenne has what is called a back bite. That is, it takes a few seconds before it grabs your taste buds. Most folk can't abide too much red pepper. Go easy on it to start." Pepper; black generic ground pepper hits you in the back of your mouth. White pepper gets you right at the tip of your tongue. More of the former lets you taste the meat and other spices. A touch of white pepper lets you know what's coming. Sometimes chili peppers effect salt receptors on the tongue, so if it seems like the 'stew' needs more salt, a splash of lime juice instead prevents the dreaded 'over salting'. For the last half hour or so float a jalapeno pepper, cut in half, insides scraped and deseeded, on top but pulled out before dishing up. A really good chili from my perspective of south of the Red River is meat that doesn't taste complicated, but enhanced, by waking up taste buds that aren't happening with pot roast or T-bone. It's something 'Cookie' had to conjure up over the camp fire with what he had in the chuck wagon. That said, a bowl of chili really appreciates some shredded white cheddar cheese sprinkled over it and topped with finely chopped room temp white onions on top of that. And saltines. OK, in the time it took to write all this up, the chili is ready, Christine gave up and went to bed, and I guess it's up to me to take a test drive into this. Hope anyone interested has downloaded hackaday.com/2014/02/27/taste-o-vision-is-now-a-thing/Now to open the Shiner Bock that didn't make it into tonight's chili.
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