Posted on 06/27/2007 12:44:47 PM PDT by Lost Dutchman
Sorry for the vanity but I need Freeper Help!!!
Since I just arrived from Phoenix AZ to Maine last year my family wants me to bring a crockpot chili to the reunion on Sat Jun 30th. They also added the stipulation that is should be in a crockpot (to keep it warm) and mild (so everyone can eat it)
I have made chili before, (long time ago) but it has never been either crockpot nor mild, and I don't think they will be willing to try anything else.
Any help would be appreciated...
Thanks...
Lost Dutchman aka Sean O.
folks from Texas and Oklahoma areas will recognize this:
Neighbor, How long has it been since you had a big, thick, steaming bowl
of Wolf Brand Chili?...
Well, that’s too long!”
http://www.wolfbrandchili.com/
Whatever recipe you come up with, it can’t hurt to have a few cans
of Wolf Brand as a simple backup plan.
Oh, it might be wise to tentatively schedule an artery-clearing
and stent-installation procedure for the day following the chili-fest.
Wolf Brand is that thick and rich!
Don’t listen to these knucklehead chili snobs! I’ll help ya! :)
In a heavy-bottomed pot, fry up a pound of bacon. Drain the fat, crumble the bacon when cooled and set aside.
In the same pot fry up a pound of ground beef (or ground venison or ground wild turkey) and a chopped up yellow onion. Drain the fat.
Add the bacon back to the beef, then use a packet of a mild chili blend dry mix you can find at any grocery store. Follow the directions on the package and add as many cans of beans and chopped tomatoes as the packet of seasonings calls for. Where it calls for water, use some of the tomato juice from the drained tomatoes and a can of cheap beer. (The alcohol cooks out, the flavor stays.)
Heat it through, then throw it in your crockpot. (Of course, you can double this recipe if you need more.)
Make sure you have a ladle with your crockpot, and some serving bowls of some sort (styrofoam works best for chili) and sturdy spoons. Have three other bowls near your crockpot filled with shredded sharp cheddar cheese, chopped onion and sliced jalapeno peppers (from a jar.) Also, a bottle of Hot Sauce (Tobasco Brand is fine, buy the Green Sauce if you want to be “fancy.”)
People can then add more onion, hot sauce and peppers to the chili if they want to. Everyone will most likely add the cheese on top. :)
This is how I serve it when we have Green Bay Packer football parties over here. There’s never a drop left and it’s mild enough for the kids to eat, and the adults can “hot it up” as they see fit.
P.S. The reserved fat goes on the hunting dogs kibble; waste not, want not. :)
Darlin' I've lived all my life on the right coast as well...........we just don't make chili right :)
Thank you and congratualtions!!!!!
Silly story. A few years ago we entered a chili contest at our local watering hole/restaurant. Another buddy of ours called me in a panic the morning of it because he had fallen asleep the night before and burned his all to hades. he knew we made our chili in a 20 quart stock pot. So I told him to bring me a crock pot and a few cans of whatever beans he had put in his and I would fix him up.
Don't ya know, his chili came in 2nd and mine came in 3rd and the only difference in the 2 crockpots was his had beans and mine didn't.
Okay here’s two ingredients I use, a half cup of KC Masterpiece BBQ sauce and one can of corn.
What are recipes?
All joking aside, it actually took me 3 days to put to paper my pepper jelly recipe when someone asked me for it. I've been making it so long that I don't even think about it.
The jelly and jam recipes I have been able to actually write down, I just laugh when someone asks me for a recipe for things like my spaghetti sauce, or chili, or even tamales.
Carlo, I’m so upset with you. Canned beans AND ground beef in CHILI? What are you thinking man, what are you thinking?
I’ll have to figure out a way of getting a sampling of my next batch of zoo chili to you. It might take a while, because at the moment between the field and the jelly/jam/preserve pot, I’m kinda busy :)
I’m not even going to comment on that travesty that you are calling chili.....
Maybe the judges had spent just a lot of time at the watering-hole bar and needed the beans to soak up the 'squeezins'!
Your recipe sounds excellent, as do your serving suggestions.
At a big chili cook-off at the office a long time ago, the winner was a gal who had never made chili before and had gone to the grocery, bought a little packet of McCormick’s chili seasoning, and followed the recipe on it. Ha!
Well ... I don’t have a recipe for crock pot chili though I suppose the one I make on the stove could work — ground beef, onion, drained kidney beans, tomato juice, chili powder, and salt and pepper.
Thanks for all the input everyone!!!
I will let you know how it went!
smackin’ ya with a wet noodle... btw, my italian aunt
serves chilli over spaghetti noodles and tops it with
cheddar cheese...yum! :)
Too funny!
For the sake of our FRiendship, I guess you’d better not, LOL! :)
chuckle :)
This recipe is from Martha Stewart. You’ll need to cook it in a stew pot and transfer it to a crockpot, but it holds well. The proportions are for 4 but it multiplies easily:
Serves 4
Prep time: 25 minutes
Total time: 45 minutes
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
2 slices bacon, cut crosswise into 1/4-inch pieces
2 pounds ground beef chuck
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
Salt
3 cups water
2 tablespoons masa harina (fine cornmeal)
1 1/2 tablespoons cider or other vinegar
Toppings: chopped onion, grated cheddar cheese, chopped jalapeno chiles, sour cream, and lime wedges
1. In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add ground beef, onion, garlic, paprika, cumin, oregano, cayenne, and 1 1/4 teaspoons salt. Cook, stirring occasionally and breaking up the meat with the side of the spoon, until the beef is browned throughout, about 10 minutes.
2. Stir in the water, masa harina, and vinegar, and bring to a boil. Reduce the heat; simmer, stirring occasionally, until liquid thickens, about 20 minutes. If the chili is dry, add a bit of water to make it soupy again. Serve with bowls of toppings, as desired.
The above recipe isn’t REAL chili, but it works in a pinch. You might add a couple of teaspoons of cocoa powder (UNSWEETENED) while you are browning the meat. It helps the flavor a lot.
Yikes.. I didn't think the poster wanted anything close to real, considering they didn't want any heat, peppers, or spicy.. I figgered it was Wolf Brand or a faux chili.. I'm going to hold you to that sample of Zoo Chili.. :)
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