mstad

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Since I submitted the idea for this forum, I thought I'd start it off with a post about one of my favorite things to cook. Chili.

Here's a recipie I found that I like to mess around with and add stuff too.

INGREDIENTS

A. Meats

1. 1lb. ground beef

2. 1/2 lb. ground Italian sausage

3. 1/2 lb. ground veal

4. 1/2 lb. ground chicken

B. Seasonings

1. 1 tsp. black pepper

2. 1 tsp. salt

3. 1 tsp. cayenne pepper

4. 2 tsp. chili powder

5. 1 tsp. paprika

6. 1 tsp. garlic powder

C. Veggies

1. 2 15-oz. cans of whole tomatoes

2. 1 large yellow onion (diced)

3. 2 stalks of celery (diced)

4. 1 green pepper (diced)

5. 1 15-oz. can of light kidney beans

6. 1 15-oz. can of dark kidney beans

D. Toppings

1. 2 cups shredded cheese of choice (I use pepper jack)

2. 1 large can of fried onions

Now to cook it all

1. Mix meat and seasoning in a bowl.
2. Brown meat and seasoning in a cast iron frying pan and drain grease.
3. Put 2 cans of whole tomatoes into pot and squash them with hands.
4. Add remaning veggies, beans, and meat to the pot.
5. Mix all ingredients in pot and cook. Slow cooker on high for 6 hours. Other pots on low heat for 4 hours. Stir occasionally.

Serve in bowls with toppings.
Makes about 8 servings.

joerockhead

You have some good stuff in there, but I would recommend you try these minor changes -

Use Venison and or Elk meat in place of the Beef. Cleaner taste.
Use real Garlic vice Garlic powder and lots of it
Try some Jalopenoes and Green chilies.

and double the recipe.
I usually make mine in a crock-pot
1-2 Lbs of said meat
3 cans of kidney/pinto's
3 cans diced tomato's
whole onion
5 or 6 good chuncks of Garlic chopped
two cans diced Jalop's and one can green chilies

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mstad

This is the recipe as I found it, I don't make it like that. I'ts just a good base.
I ALWAYS double the recipe, use frech garlic in place of the powder, add more peppers, at least 1 habanero, and I cook it on low all day, at least 10 hours. It's a good recipe to mess around with.

Oh, and I like to add bacon to it, and brown all the meat in the bacon grease.

adrenaline

Do you just double everything you said.. or are their certain ingredients not to double?

mstad

It's up to you. But I say double it all.

mightyplatapus

I wanted to thank you for sparking the idea of this forum. This is something that I can really take advantage of.

sunny

Chili is one of those foods where the "Recipe" is sort of irrelevant. Everyone has a starting point but from there it changes everytime you make it. For myself if I want chili for supper on Sunday I start making it on Saturday, the longer the simmer the deeper the taste. All the recipes listed look pretty good but I guarantee that anyone here would tweak them to taste.

Jimi

The longer the simmer, the more married the taste only to a point.

adrenaline

Mstad we tried your chili recipie last night.. Holy cow yum! Thanks!

mstad

The next time I do this chili, I think I'm gonna BBQ some pork ribs(or beef ribs too) and use that meat in it. I do it different every time.

Jimi

Or even some slow-cooked hand-pulled pork!

smackwheat

Those recipes sound great, next time you guys make a big pot of chili, try adding some pre-cooked potatoes...(chop them up bite size,cook them separately til almost done, drain, then add about 10 minutes before serving).. I did not think they would go together,,, but it is some good stuff... enjoy.

koЯnut

Habaneros is a must in my chili. And I agree with JRH...Venison and or Elk meat in place of the Beef.

jgh1204

tx chili has neither tomatoes or beans.