How do you like your chili?

[jpollman]

We haven't had a chili thread yet this year that I've seen so I thought I'd start one. It's definitely that time of year and I just made me second pot of the season last night.

I don't care for spicy foods much and neither does the wife or son so I keep it on the mild side. I know that many chili fans absolutely don't like beans. But there are a million variations of chili and I've found a very simple and quick way to make up a good pot of chili. Here's what I do...

2 lbs. ground beef
1 medium onion
2 16 oz. cans diced tomatoes
2 16 oz. cans dark red kidney beans
Water
Chili powder to taste

Start with a large pot and get it hot then throw in just a touch of butter. Then throw in two pounds of ground beef. While that starts to brown I dice up the onion and throw it in while the meat browns. When brown, I drain it and return it to the pot. Then just throw in both cans of tomatoes (with juice!) and both cans of beans (drained). Then I add enough water to make it the consistency that I like. (I like it a little thinner usually) Then I add the chili powder. Sorry but I don't measure this part. I just know about how much I like and dump it in and adjust after stirring and simmering a bit.
Once that's done I get out my 10" cast iron skillet and make up a big batch of homemade cornbread. (No boxed stuff here ;))

This is more like a "chili soup" but it takes about 45 minutes or less and you're ready to eat.

I know that there are chili experts out there that will say this is not chili. But we just love it here because I can make it with just the right amount of bite without getting too hot. And it goes GREAT with a nice hunk of home made cornbread! :)

Give it a try. I think you'll like it.

John

[MSUICEMAN]

i like to have different textures in my chili....

i don't have a set recipe, as it depends on what i have at the time, fat content of the burger, water content of the tomatoes, and how long i have to cook it.

funny actually that this thread was posted today as I made a big ole pot of chili today.

anyways, an outline of what i use normally:

2lbs burger
much more onion than you posted, but i would equate it to about 1.5-2 medium onions
2 small cans mushrooms (or morels if you have them)
1 can light red kidneys (half drained)
1 can dark red kidneys (half drained)
1 can medium chili beans (sometimes two if i feel like having a beanier chili)
1 large can diced tomatoes
1 can stewed/crushed tomatoes
NO water
a LOT of chili powder, be sure to put some on the burger when browning. I also use a spicy cajun seasoning on the burger when browning also.
quite a bit paprika
chalula hot sauce to taste.

sometimes i feel like adding a bit of green pepper too, but oftentimes i don't. For something way different, some people put a little maple syrup or honey with a lot more heat, sometimes I will add just a touch, but not much as I find the maple syrup overpowering if you put much at all in.

I put it in a big pot on medium,cover, bring it to a little boil, uncover and back off the heat to simmer..... done is in the eye of the beholder, but i'd estimate about 2 hours on average, depending on water content. i want to evaporate off a lot of the water to concentrate the flavor.

[jpollman]

Steve,
I agree with a LOT of chili powder. :)

When I buy chili powder I get the big 18 oz. bottle. It's MUCH cheaper that way. I don't measure but I can tell by eye about how much is enough as I'm dumping it in.

I used to make my chili with the "chili hot beans" but quit doing that a couple years ago and just started buying regular dark red kidney beans and adding the chili powder myself. I too would like a bit more tomato in mine but the wife isn't a big fan of tomatoes so I cut back a little bit. Sometimes though I'll go nuts with it and just tell her to pick them out. ;)

John

[ESOX]

I don't buy "Chili powder" I make my own with cumin, cayanne, onion powder, garlic, celery seed, saly, black pepper, etc. No ground meat, I will cut a roast or round into 3/4-1" cubes and brown them, then simmer the chili for a long time before adding masa flour as a thickener. Fresh or canned crushed tomatoes, canned tomato paste, fresh onions.
No beans allowed. :)

[jpollman]

I just knew you'd weigh on on the "no beans" issue Paul! :lol::lol:

[MSUICEMAN]

for whatever reason, i don't do chunks in my chili.... i guess it is just how your mom makes it so you get used to it.

chunks and for whatever reason my psyche just thinks...... beef stew.

i don't use any thickener as the starch from the beans does a pretty good job of that when simmered for a good long time.

i too have made my own chili powder in the past and i find myself liking it with little to no cumin but more onion powder, cayenne, and added paprika.

[MSUICEMAN]

I just knew you'd weigh on on the "no beans" issue Paul! :lol::lol:

as far as the "no beans".... i'm going to be in an airtight vehicle tomorrow for about 4 hours with a couple other folks.... i'll bring some dust masks and vicks vaporub for those poor bastards...

my wife is on her own tonight though, LOL :lol:

[wally-eye]

I like chili hot with shredded cheese and diced onions on top.

The best chili I have had was from an old truck stop in Ft. Smith, Arkansas. Real good chili, not overly hot but it had about a cup of shredded extra sharp cheddar cheese and about a half cup of diced onions on top......man o man talk about tasting that chili for a week AND the smell for even longer......:yikes:

[malainse]

Sorry Paul..... :lol:
http://inspiredpens.com/images/yum%20002.jpg

[MSUICEMAN]

malainse...

that looks pretty darn good.... i have some ready to be reheated for lunch today, yum yum! looks a lot like mine when i decide to put green pepper in. i've also been known to put some hot hungarian peppers in if i have them, but i don't grow them every year.

[jigworm]

No beans here.
1 lb Ground beef or venison
1 lb chirizo sausage skinned
3 strips bacon diced
2 med onion
1 small can chipotle peppers in adobo sauce
1 large can crushed tomatoes
1 beer
salt, pepper and chilly powder to taste

Brown bacon bits. Add onions and suate. Add chirizo and ground meat till brown. Add remaining ingredients and simmer LOW for 2 hours. If you want a milder chilly only use 2 chipotles out of the can, but use ALL the adobo sauce.

[bobcolenso]

No bean here either!!!


Pound ground round
Pound ground buffalo (or gound pork)
Mid-size beef roast
3-4 cans whole tomatoes
2 large yellow onions
1-2 of several types of mild to medium peppers
1-2 hot peppers (optional)
2 bay leafs
chili powder
cumin


Start in the morning so this can simmer. Brown the ground stuff, cube the roast, cut up peppers and onions. Combine all in large soup pot. Heat to boil, then turn down and simmer all day. Sometime before bed time, turn off and let cool, refrigerate over night. Heat a few hours before serving.

WARNING--be sure to empty your bladder before handling peppers. :yikes:

[MSUICEMAN]

WARNING--be sure to empty your bladder before handling peppers. :yikes:

been there, done that.... almost had to resort to pouring milk on the crown jewels.

[chamookman]

I also add some celery, bacon. A friend gives Me some homemade Habenaro (sp?) chili powder every year - yeah, it'll bring some sweat to Your brow :yikes:! Like to top Mine with some grated SHARP Chedder and a dollop of sour cream - MMMMMMMMMMMMMMMM:corkysm55. C-man