Posted on 02/13/2014 4:00:26 PM PST by nickcarraway
The only think I want my chili over is a dog.
But really, a bowl of the stuff is just fine.
Back in 1985, we went to Silverton Colorado. At a tourist cafe, my 10 year old daughter ordered a bowl of chili but could not eat it. I looked at it, and it was ALL BEANS! No meat at all. It was horrible.
Beans were put in chili by tight wad yankees as a filler instead of MEAT!
Sank should be stank.
That is a really annoying reality, I even run into it with Pinto beans.
My sentiments exactly......and I AM a Texan! Kidney beans for the win!
Begin with a “cheater” can of “Bush’s” Chili starter...it has beans.
add meat from some animal, don’t matter which one.
add lots of chili powder
add some cumin
various whatever....garlic powder, pepper, etc.
add can or two of tomatoes
add can or two of some beans, kidney, navy, pinto, etc.
add can of frijoles for thickness and texture
add more chili powder
cook for about 10 minutes or until you’re too hungry to let it go any longer....practice makes consistency in results.
do not put rice or pasta in it or on it....cheese, onions are ok.....put a ladle full on top of a bed of Fritos and you got something to talk about.
Enjoy....that is my East Texas Red recipe....
I use the 2 alarm chili kit as a start. I also add extra red chili powder, a jar of Pace picante sauce, 3-4 diced jalapeno peppers, and some diced rotel tomatoes.That along with 2 lbs of meat and 2 cans of kidney beans, in my personal experience, is THE best recipe for homemade chili. It is too hot for my wife to eat, so I always freeze the leftovers and get to enjoy it 4 to 5 more times before I need to make a new batch.
add a can or two of frijoles and it will mellow it enough for tamer buds.
CHILI
2-lbs hamburger
2-bell peppers (large diced)
2-onions (large diced)
2-29oz can tomato sauce
1-29oz can Rotel tomato
1-29 oz can diced tomato
1-can tomato paste
1-lb mushrooms
5-10 garlic cloves
3-4 oz chili powder
4-5 tsp cumin
Tabasco
Cinnamon (dash)
I make this in an 8 quart pot
Saute garlic in a little oil. Add onion and cook a few minutes. Remove from pot. Brown meat ½ way. Add peppers. Finish browning meat. Add onion/garlic. Mix. Add tomatoes. Mix well. Add chili powder and cumin. Mix well. Simmer on low for ½ hour. Add mushrooms. Simmer on low for an hour.
Here is where you add chili powder, cumin, salt, pepper, Tabasco, cinnamon (just a dash) to taste.
This is not hot chili. Add cayenne or whatever for heat.
I'm sure it's delicious...
....but it isn't chili.
;)
The late, great Chasen’s Restaurant near Beverly Hills was famed for its chili. When Elizabeth Taylor was filming Cleopatra in Rome she paid $100 (then a considerable sum) just to have their chili shipped to her. For years the recipe remained a closely guarded secret, until Chasen’s closed. Here it is:
• 1/2 pound dried pinto beans
• Water
• 1 (28-ounce) can diced tomatoes in juice
• 1 large green bell pepper, chopped
• 2 tablespoons vegetable oil
• 3 cups onions, coarsely chopped
• 2 cloves garlic, crushed
• 1/2 cup parsley, chopped
• 1/2 cup butter
• 2 pounds beef chuck, coarsely chopped
• 1 pound pork shoulder, coarsely chopped
• 1/3 cup Gebhardt’s brand chili powder
• 1 tablespoon salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons ground cumin
• Honey or sugar to taste after prep
Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil 2 minutes. Remove from heat. Cover and let stand one hour. Drain liquid. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.
Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.
Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn’t be too thick—it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.
I’ve prepared and served this recipe at three dinner parties. My only problem has been how to fairly divide the leftovers among my departing guests, so as to prevent squabbles at the end of the day.
Why would I want to share?
“Skim off excess fat”
What are you, a Yankee?
Smiley face emoticon goes here.
Awesome!
I don’t like hot foods.
I’m putting this one in my list for my next days off.
Thanks, FRiend!
I made my first batch of chili ever today and it was great. I did substitute ground turkey for the beef.
http://www.food.com/recipe/simple-chili-190598
My daughter in law makes incredible turkey chili.
Yum!
.
“Why would I want to share?”
Smiley face emoticon goes here as well.
SCHWEEEET! Saved to my recipe folder.
Thank you.
I think I’ll try to avoid chili from the Wendy Davis state.
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