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It will soon be Chili time!
- Thread starter KFU
- Start date
- Joined
- Mar 11, 2011
- Messages
- 25,992
Yep, cooler weather is chili time. My wife is Sicilian, so we eat lasagna and such all the time. Her recipes come from her grandmother from Sicily. Good stuff.
- Joined
- Oct 19, 2010
- Messages
- 2,515
Chris buddy, me and you both. I will take Fall & Winter over the other two any day, but it seems lately the last 10 years or so that we have transcended into just 2 full seasons with just a hint of Spring & Fall, mostly Summer & Winter . . . . . . 
Give me 35*-65* temps all year round, must have been too many summers on those hay wagons back in my younger days . . . . .
As soon as Sally T. wakes up, I'll have her put her chilli receipe on, & vice versa.
Ummm, Saturday afternoon, chilli, PB&J sandwich, Hawaiian Punch Red, college football . . . . . . . priceless
Be safe.
p.s.: (OK, dream over, it's supposed to reach temps of over 100* here, not including the heat index, today & tomorrow . . . . .
) . . .
Give me 35*-65* temps all year round, must have been too many summers on those hay wagons back in my younger days . . . . .
As soon as Sally T. wakes up, I'll have her put her chilli receipe on, & vice versa.
Ummm, Saturday afternoon, chilli, PB&J sandwich, Hawaiian Punch Red, college football . . . . . . . priceless
Be safe.
p.s.: (OK, dream over, it's supposed to reach temps of over 100* here, not including the heat index, today & tomorrow . . . . .
) . . .
- Joined
- May 12, 2010
- Messages
- 1,743
.
Gnarly's Famous 4-Ingredient SoSimpleACavemanCanDoIt! Crockpot Chili
First: brown one lb. of meat,and drain.ANY meat!* Put in large crockpot,on 'Low'.
Add:
7 cans of beans,juice & all...use navy beans,or pinto beans,or black beans or Great Southern beans....ANY beans except refried or green beans!
2 cups shredded cheese**
16 oz. jar Medium Salsa***
4 hrs. on 'Low' in crockpot.
Add NO Seasonings!.
This is the most adaptable recipe I have!
As long as you keep the proportions of ingredients the same as listed above,it will turn out AMAZING,every time.
* By any meat,what I mean to say is: we've tried most everything,including venison,elk,bear,ground beef,pork,turkey,smoked sausage,pork loin,chicken breasts,but have not tried Spam (it's best when grilled), nor have we tried chitlins.
** If you want really spicy chili,use 'Hot' Salsa,instead of 'Medium'.
*** If you use shredded Jalapeno Habanero cheese,use 'Mild' Salsa!
Gnarly's Famous 4-Ingredient SoSimpleACavemanCanDoIt! Crockpot Chili
First: brown one lb. of meat,and drain.ANY meat!* Put in large crockpot,on 'Low'.
Add:
7 cans of beans,juice & all...use navy beans,or pinto beans,or black beans or Great Southern beans....ANY beans except refried or green beans!
2 cups shredded cheese**
16 oz. jar Medium Salsa***
4 hrs. on 'Low' in crockpot.
Add NO Seasonings!.
This is the most adaptable recipe I have!
As long as you keep the proportions of ingredients the same as listed above,it will turn out AMAZING,every time.
* By any meat,what I mean to say is: we've tried most everything,including venison,elk,bear,ground beef,pork,turkey,smoked sausage,pork loin,chicken breasts,but have not tried Spam (it's best when grilled), nor have we tried chitlins.
** If you want really spicy chili,use 'Hot' Salsa,instead of 'Medium'.
*** If you use shredded Jalapeno Habanero cheese,use 'Mild' Salsa!
Here is my standard Chili recipe:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Even my former vegetarian wife loves this chili.
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Even my former vegetarian wife loves this chili
.
- Joined
- Feb 6, 2009
- Messages
- 527
I make it different every time, and I make it a lot when it's cold here in Ft. Lauderdale (chuckle to myself...). But always lots of onion, green peppers, black and kidney beans, some type of hot-garlic pepper sauce, small chopped pieces of beef and pork (cheap cuts), and cooked all day long to smell up the house good. I've never had a complaint except maybe I made it too spicy. Which I take as a compliment.
1066vik
Gold Member
- Joined
- Nov 28, 2009
- Messages
- 21,321
"german" goulash
1 pound ground or diced meat
1 onion chopped/diced
1 pound pasta (not long noodles)
1 package chili seasoning
1 large can vegetable juice cocktail ("V8")
brown meat in 4 or 5 qt pot with onion & chili seasonings
add "V8" juice and pasta.
simmer over medium heat, stirring occasionally
when the pasta is done it will have soaked up all the juice.
this is really good with a dollop of sour cream or some shredded cheese on top.
1 pound ground or diced meat
1 onion chopped/diced
1 pound pasta (not long noodles)
1 package chili seasoning
1 large can vegetable juice cocktail ("V8")
brown meat in 4 or 5 qt pot with onion & chili seasonings
add "V8" juice and pasta.
simmer over medium heat, stirring occasionally
when the pasta is done it will have soaked up all the juice.
this is really good with a dollop of sour cream or some shredded cheese on top.
- Joined
- Jan 12, 2011
- Messages
- 608
Alan's Chicken chili...winner
3 large (20 oz) cans cannellini beans
2 pounds
2 boneless chicken breast
2 Tablespoons olive oil
2 medium onions
4 garlic cloves minced
2 (4 oz) cans of chopped green chilies (mild)
2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
7 cups chicken broth ...buy the cans or the carton
garnishes...these are the best part to put on top...
3 cups monterey jack cheese (one cup gets put in the soup, the rest goes on top)
sour cream
salsa (optional)
chopped cilantro
jalapeno pepper chopped small (optional)
Serve with...1 or 2 loaves of crusty french bread (depending on full or 1/2 recipe)
and beer with limes)
Put chicken in a big pot and cover with water. Bring to a boil and the lower heat to simmer 15 minutes. Drain , cool, and cut up chicken.
Heat oil on Med temp in the same big pot. Add your chopped up onions and saute 3 or 4 minutes till they are clear. Add chopped garlic, chilies, cumin, oregano, cloves and cayenne pepper. Saute 15 mins. Add 1/2 or your beans and cook 5 minutes. Add all the broth and bring to a boil...then reduce to simmer and cook another 15 mins.
Add remaining beans, chicken, and one of your cups of the cheese.
Season with salt and pepper to taste.
Read all the way through your recipe and double check your cart before you leave the store...this recipe has lots of separate ingredients and it never fails that i miss something.
3 large (20 oz) cans cannellini beans
2 pounds
2 boneless chicken breast
2 Tablespoons olive oil
2 medium onions
4 garlic cloves minced
2 (4 oz) cans of chopped green chilies (mild)
2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
7 cups chicken broth ...buy the cans or the carton
garnishes...these are the best part to put on top...
3 cups monterey jack cheese (one cup gets put in the soup, the rest goes on top)
sour cream
salsa (optional)
chopped cilantro
jalapeno pepper chopped small (optional)
Serve with...1 or 2 loaves of crusty french bread (depending on full or 1/2 recipe)
and beer with limes
)Put chicken in a big pot and cover with water. Bring to a boil and the lower heat to simmer 15 minutes. Drain , cool, and cut up chicken.
Heat oil on Med temp in the same big pot. Add your chopped up onions and saute 3 or 4 minutes till they are clear. Add chopped garlic, chilies, cumin, oregano, cloves and cayenne pepper. Saute 15 mins. Add 1/2 or your beans and cook 5 minutes. Add all the broth and bring to a boil...then reduce to simmer and cook another 15 mins.
Add remaining beans, chicken, and one of your cups of the cheese.
Season with salt and pepper to taste.
Read all the way through your recipe and double check your cart before you leave the store...this recipe has lots of separate ingredients and it never fails that i miss something.
- Joined
- Jan 9, 2011
- Messages
- 16,368
I'm making a batch right now, pretty standard Texas style chile with some chipotle added for extra flavor.
- Joined
- Jun 29, 1999
- Messages
- 9,818
Sorry -- I just have to submit this:
CHILI TASTER
Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast:
“Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judges table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting. So I accepted.”
Here are the score cards from the event:
# 1 MIKE’S MANIAC MOBSTER MONSTER CHILI
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.
# 2 ARTHUR’S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of the reach of children I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
# 3 FRED’S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A bean less chili, a bit salty, good use of peppers.
FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me More beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting shit-faced from all the beer.
# 4 BUBBA’S BLACK MAGIC
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burnout taste buds? Sally, the barmaid was standing behind me with fresh refills; that 300 lb. Bitch is starting to
Look HOT, just like this nuclear waste I’m eating. Is chili an aphrodisiac?
# 5 LINDA’S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage, Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
# 6 VERA’S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shit myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my ass with a snow cone!\
# 7 SUSAN’S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like shit to match my damn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing; it’s too painful. Screw it. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.
# 8 LESTER’S LAST OF THE RED-HOT LOVER’S CHILI
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a really hot chili?
CHILI TASTER
Notes From An Inexperienced Chili Tester Named FRANK, who was visiting Texas from the East Coast:
“Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judges table asking directions to the beer wagon, when the call came. I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting. So I accepted.”
Here are the score cards from the event:
# 1 MIKE’S MANIAC MOBSTER MONSTER CHILI
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.
# 2 ARTHUR’S AFTERBURNER CHILI
JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of the reach of children I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
# 3 FRED’S FAMOUS BURN DOWN THE BARN CHILI
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A bean less chili, a bit salty, good use of peppers.
FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me More beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting shit-faced from all the beer.
# 4 BUBBA’S BLACK MAGIC
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burnout taste buds? Sally, the barmaid was standing behind me with fresh refills; that 300 lb. Bitch is starting to
Look HOT, just like this nuclear waste I’m eating. Is chili an aphrodisiac?
# 5 LINDA’S LEGAL LIP REMOVER
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage, Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!
# 6 VERA’S VERY VEGETARIAN VARIETY
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shit myself when I farted and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can’t feel my lips anymore. I need to wipe my ass with a snow cone!\
# 7 SUSAN’S SCREAMING SENSATION CHILI
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a damn thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like shit to match my damn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing; it’s too painful. Screw it. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.
# 8 LESTER’S LAST OF THE RED-HOT LOVER’S CHILI
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor Yank, wonder how he’d have reacted to a really hot chili?
- Joined
- May 24, 2011
- Messages
- 3,790
Did someone say chili??
- Joined
- May 24, 2011
- Messages
- 3,790
4lbs of ground beef, or ground venison, or venison sausage, or whatever you feel like
5 or 6 cans of whatever beans you like to use. I go with kidney and chili drain the beans
1 large can of tomato sauce
2 large cans of diced tomatoes
a couple quarts of water you can use less if you want it a bit thicker
one large onion I like big chunks so I slice it in half and then cut the half into like for sections and break the layers apart and trow it in
a good squeeze of ketchup
couple shakes of tobasco
couple shakes of Worcestershire sauce
tablespoon of celery salt
2 tablespoons of sugar
2 tablespoons of cayenne pepper
a lot of chili powder I use almost half of a 4.5oz bottle
black pepper I just use my pepper grinder and put however much I feel like in it
salt to taste I don't use much
cayenne peppers minced I use 3 or 4 and add the whole thing seeds and all jalapenos would be ok to add too, but I don't really like their taste too much a habanero pepper really adds a kick
Brown the meat and put it in whatever you intend to cook the chili in. Mix everything together and bring it to a boil. Once it boils, reduce the heat and let it simmer for a few hours.
5 or 6 cans of whatever beans you like to use. I go with kidney and chili drain the beans
1 large can of tomato sauce
2 large cans of diced tomatoes
a couple quarts of water you can use less if you want it a bit thicker
one large onion I like big chunks so I slice it in half and then cut the half into like for sections and break the layers apart and trow it in
a good squeeze of ketchup
couple shakes of tobasco
couple shakes of Worcestershire sauce
tablespoon of celery salt
2 tablespoons of sugar
2 tablespoons of cayenne pepper
a lot of chili powder I use almost half of a 4.5oz bottle
black pepper I just use my pepper grinder and put however much I feel like in it
salt to taste I don't use much
cayenne peppers minced I use 3 or 4 and add the whole thing seeds and all jalapenos would be ok to add too, but I don't really like their taste too much a habanero pepper really adds a kick
Brown the meat and put it in whatever you intend to cook the chili in. Mix everything together and bring it to a boil. Once it boils, reduce the heat and let it simmer for a few hours.