I’m from Texas, and I question the timing and intent of this post.
You might as well open a large restaurant sized can of Hormel chili and be done with it!
It all has to be mild? Geesh, open a can of chili and dump it in a crockpot, those people don't deserve real homemade chili and they probably won't be able to tell the difference anyway.
Humph-—Hey you’re from the southwest - bring some chili - but make it our way. Sounds like they don’t want real chili.
Mild chili? Sacrilege.
get yourself some of this...might even find it locally. http://www.foodlocker.com/twoalchilmix.html Cook it up and put in cockpot to keep hot.
Considering that this is a reunion and there will be (I assume) many dishes to choose from, it seems unreasonable for anyone to expect you to make a mild chili. If someone can’t handle what chili’s supposed to taste like, they should fill up on other dishes.
Pinging our chefs.
When I make chili at home I have the larger common pot, and a smaller concentrated sub pot that’s been scooped out and is simmering with the extra, hotter peppers (and sometimes beans.)
Once the milder chili has been served up, the little pot’s contents rejoin the big pot for the more robust serving.
If you don’t want to use the crockpot, just transfer it into the cp afterwards.
Since they don’t seem so likely to appreciate traditional chili, you may as well northern it up - line the bowls with rice, top with shredded cheddar and a dolup of sour cream. Pseudo-chili for the timid.
Just make your own chili and put it in the crockpot. It’ll be fine. Might have to add a bit of water, but it will be fine.
Well, I gotta go to work.
Now that I have offended everyone from the Southwest, I look forward to reading my obituary tonight...
Thanks everyone for any input, and now, play nicely amongst yourselves... *evil grin*
Wick Fowlers 3 alarm.
I like redbeans and venison in mine.
Aunt Jane’s Chili
Brown and drain:
1 ½ lb. hamburger
¼ - ½ lb. bulk sausage
½ lb. chopped stew meat
One chopped small onion
One chopped small green pepper
One 2½ oz. jar of chopped mushrooms
Add:
One can plain pinto beans
One can pinto beans with jalapenos
One 1-oz packet Williams Chili Seasoning
One can stewed tomatoes.
Dump all in crockpot and let simmer, the longer, the better.
Of course, for really poeslief chili, you will want to leave out those jalapenos. My father-in-law would leave out the Williams, onions, green peppers, & probably mushrooms also, lest he "talk funny for a week" afterwards.
here’s a recipe i use that’s mild enough for my kids,
maybe it will help.
1lb browned and drained ground beef
1lb browned and drained hot sausage
2 large cans whole tomatos (don’t drain)
2 med cans kidney beans, drained
add all the above to the crockpot and cook on low 8-10hrs
about 30 mins before serving, add a small can of tomato
paste to thicken it up.
perhaps gabz and hungariangypsy have other ideas for you.
Just cook it right (hot). If anybody complains just tell them it’s mild to you.
The recipe only calls for 2 jalapeños for 1.5 gallons of chili.
I've been taking it to the church for years and the little old ladies love it.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
There is a difference between ethical and moral decisions. In regards to barbeque, it’s a matter of ethics. In regards to chili, it’s a matter of morals.
I morally can’t give you a recipe for “mild” chili, and I can’t morally call anything chili that has chunks of anything other than meat in it.
Sorry.
If they don’t really want authentic TX Chili - you could go for something completely different (cue monty python music)...
I make an AWESOME.. Chicken and White Bean Chili.
If interested, I’ll post recipe.