Chili
 

Can't believe there wasn't a chili recipe up here so I'll throw in mine.

2 lbs. meat - ground or cut into small pieces ( I like small chunks of deer)
1 large can tomato juice (I believe it is about 32oz.)
2 cans chili beans
1 can kidney beans
1 can rotel
2 packs chili seasoning
1 small onion
1small bell pepper


Brown meat in pan. Don't throw away meat grease. Drain meat and put browned meat, tomato juice, drained kidney beans, chili beans (1 can drained), rotel (drained or not), and chili seasoning into pot. Chop up onion and bell pepper and saute in meat grease. If using lean meat, a little butter will help. After onion and pepper is done with saute, add to pot, boil a bit and enjoy.

I often use one pkg. chili seasoning and 1/2 teaspoon crushed cayanne (sp.) pepper in place of the other. Using the juice from the rotel or both cans of chili beans will make the chili a lil' more spicy, but a lil' thinner. I tend not to use it. I like thick chili and the cayanne pepper has a better flavor if I want to spice it up. Enjoy, 'cause I will be tomorrow:D

RE: Chili
 

I thought you were making chili?[8D]

PK

RE: Chili
 

HUH????

RE: Chili
 

Sorry, poor attempt at humor.
Beans in chili is seen by some
here (TX) as an abomination.
Your recipe sounds good otherwise.
(See, I just can't help myself).

PK

RE: Chili
 

We dont need no beans in Chili. LOL

RE: Chili
 

I was raised to believe that two sure ways to hell were votin' for a Republican and puttin' beans in chili.

One out of two ain't bad.

RE: Chili
 

Sorry, I left out thedisclaimer:

THIS IS NOT A TEXAS STYLE CHILI RECIPE. THIS IS FOR THE 93% (Vast Majority)OF THE US POPULATION THAT LIVES OUTSIDE THE TEXAS BORDER (Yes Texas, you only make up 7%), WHERE IT IS NOT A VIOLATION OF STATE OR LOCAL LAWS TO PUT BEANS IN CHILI.

RE: Chili
 

Putting beans in chilie [&o]is just an attempt to stretch one's budget. especially 3 cans, how can you taste the meat?

RE: Chili
 

Or maybe it could be that.....people like beans??? Don't like the way it sounds, don't try it. Two pounds of meat is plenty to taste.

RE: Chili
 

How about beans and rice on the side.?:)

RE: Chili
 

not only Texas ; some other states believe it is a sin to put beans in chili.one of the worst sins.[:@] [:@]more punishable than cheating on you wife.[&:] [&:] ;) :D

RE: Chili
 

Taste the meat hell. Taste the habenero brother

RE: Chili
 

I'll eat every one of those beans. Pile them on. I would like to taste some authintic texan chili though.

RE: Chili
 

I put beans in my chile too. I was brought up in Maryland. We use kidney beans as well. Good stuff.
That's the neat thing about this site. Lot's of diversity.;)

RE: Chili
 

PS And by the way...I can eat all foods especially those with venison in it.
We tried a new chili recipe last night. We don't use our venison to experiment with though. We use ground beef. If it's good we will then use our venison. The recipe stunk. We pretty much make chile like Chris Womack.
Chuck7

RE: Chili
 

My recipe is similar to yours but has half the beans(chili hot beans only) , twice the chile powder(Bloemer's only , it's a locally made brand) , and I use the Rotel with green chiles in it .

For the Texans: My wife insists on some sort of pasta in her chili , I'll bet those beans aren't sounding so bad now , huh ? [:'(]

RE: Chili
 

Pasta in chili? Oh my! I usually put pinto beans in mine, but also like it without the beans. Your taste for chili, and a lot of foods, kind of depends on where/how you grew up with it. I like itonly mildly hot, and withnot a lot of tomato taste to it. I tried a new recipe a few days agothat was pretty good.Saw an advertisement on TV totry Owens Hot Sausage. Used 1 lb sausage, 1lb of ground beef, and it was good. Also, used the Williams Chili packet seasoning mix.

RE: Chili
 

I like beans in mine too. Does anybody else put is some beer. Lots of green chilies. I use the rotel also.
Ham and beans with some jalapeno cornbread, that sounds good too.

RE: Chili
 

Texas chili is overrated. New Mexico chili is the real deal. Here is a real simple "competition red"

1/4 cup red powder (Molida or puro is the best)
1/4 cup carribe or pequin
1/4 cup flower
4 cloves of garlic
1 lb of cubed pork or beef
1 tsp cumin
1 tsp salt

Brown everything over low heat. Cover with water, bring to boil, turn down and let it simmer for a few hours.


That is it. No beans, no tomatoes, but this stuff is good.

RE: Chili
 

Tomato Juice????

Fresh ingrediants are the key to any cooking.

RE: Chili
 

Once while in far N. OK (just a punt, pass and kick from KS)
my hosts served some very good all meat chili poured
over spagetti noodles. I must say, it was pretty good.
I sometimes like it over white rice too. But let's be
clear, these are side items, not cooked with the chili.
All you really need w/ good chili issome chopped onion,
a little grated cheese and some saltines or Fritoes. As for
recipies, you can find them anywhere, most are good assuming
basics are met. Since I was critical of the original, I feel
obligated to contribute. Off the top of my head:

Meat- (about 2 lbs.)about anykind, cut in small pieces.
Onion- (1 large) chopped fine
garlic (2 gloves)- minced
jalapeno pepper (1 regular) de-seed (important!)and dice/mince.
Chili powder- (3 tblsp or so) More if you like it. Most do.
cumin- (a bigtsp, more if you like)For some reason
this getsleft out sometimes, DON'T FORGET IT!
Tomato sauce-(3 16 oz cans)yes, fresh is better but
get real.
Masa- (at least 2 tblsp)add to your desired thickness.
salt- (about 1/2 tblsp) or less,to your taste
black pepper (as much as you like) fresh grd. is better.
Dont have a pepper mill? What are youdoing
in the cooking forum?
The cooking is wheresome people seperate, but
again it ain't hard.
In large pot, start heating the tomato sauce.
You'll need plenty of room cause the rest is going
in there too.
Get a skillet heating up for the meat. I know, 2 pots
to wash is a pain, but this just works best for me.
If the meat is very lean, ie venison, it's a good idea
to add some, ah, some moisture. Fat is good. Someone
suggested pork sausage and that works great. 1/2 lb or so.
Cook the sausage, pull out the meat leaving the drippings.
Add the onion and garlic & jap. pepper, do what they call sautee or what
we call cook til near clear. Now add the meat. Stir as needed
to cook evenly. Add pepper. Stir a little more.
Add the meat to alreadyheated sauce. Stir a bit. Add chili
powder, cumin and salt to taste. Stir. Let cook on low heat
til it's near time to eat, stirring/scrapping bottom and sides
of pot only when you can't stand not to anymore.
With 15-20 min. to go, add masa and stir.
Cook some more, allowing to thicken to your desire.
Serve as mentioned above.

For some meats, marinating pieces in justa little white
vinegar can tenderize if needed. Don't gag, it tastes
pretty good after cooked.
Again, this is basic, but there ain't nothing wrong with that.

God bless and happy cooking
PK

RE: Chili
 

PKnTX, I am still experimenting with chili recipes (who stops experimenting with any recipe?) and yours sounds good, however I use spaghetti sauce in mine instead of tomato sauce. I only mentioned that because your idea of putting the chili over pasta is something I never thought of and sounds pretty good. Ron TheKansan