Wedding Etiquette Forum
Options

Chili Recipe

I'm supposed to take chili to work tomorrow for a chili cookoff.  Now, it would be nice to win, but I'm really just looking to take something that's tasty but not your average every day boring chili.  So. . . please post your favorite exciting chili recipe. 
DIY & Planning | Married 

Married: 2010
Mom to J: 2011
Mom to H: 2014

Image and video hosting by TinyPic



Dresses may be easier to take in than let out, but guest lists are not. -- kate51485

Re: Chili Recipe

  • Options
    I just clicked "Watch This Thread."  This is why I'm fat.
  • Options
    Check the recipes tab on my blog--lentil chili made with salsa.  It's awesome and different.
    image
    two years!
    after two losses, now happily expecting baby #1 09.16.12
    Pregnancy Ticker
    Brie Fit Blog | BFP Chart
  • Options
    mmmm...i made chili last week and took leftovers today for lunch.  My secret ingredient is beer! 1.5 tbsp salt, 1/2 can light beer, 2 onions, 1 tbsp minced garlic, 1 tbsp cumin, 4 tsp chili powder, 1 green pepper, one 28 oz can of diced tomatoes (get 2 14oz cans - i get one regular and then another rotel if you like spicey), one 6 oz can of tomato paste, 13 oz of tomato sauced, 1/2 jar of salsa, 15 oz can of kidney beans, 1 pound of ground beef, 1/2 tsp of dried oregano. cook onion, garlic, green pepper and ground beef - drain and then put in a big pot and add everything else and let simmer for at least an hour. I add saltines, diced onions, and shredded mexican cheese on top when serving.
    image
  • Options
    0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-hansi-font-family:Cambria;} CHILI   Ingredients:   ·       2 tsp oil ·       2 lbs lean ground beef ·       1 ½ cup onion, chopped ·       ½ green bell pepper, diced ·       ½ red bell pepper, diced ·       handful jalapeño and red cherry peppers, optional ·       4 cloves garlic, minced ·       2 large cans tomatoes (28oz, diced) ·       1 can RoTel tomatoes and chiles, with liquid (10oz) ·       1 can tomato sauce or puree (12oz?) ·       1 can tomato paste (4oz) ·       2 cans dark red kidney beans, with liquid ·       1 can great northern beans ·       1 can pinto beans ·       hot sauce, optional ·       cumin ·       chili powder ·       paprika ·       beef bouillon ·       salt ·       pepper     Preparation:   1.      Grill peppers in a grill basket until they soften.  Remove skins, if desired.  Small dice.  (OR small dice peppers, then sauté.) 2.      Add all tomato products, peppers and beans to large crock-pot.  Turn on low. 3.      In a large saucepan brown ground beef with onions, salt and pepper in hot oil, 1lb at a time.  Add garlic the last few minutes.  Drain off excess fat.  Add to crock-pot. 4.      Add cumin, chili powder, paprika, beef bouillon and hot sauce to taste.  (Approx. 1 TBSP cumin, 2-3 TBSP chili powder, 1-2 tsp paprika, 1 beef bouillon cube.) 5.      Cover and simmer 2 -3 hours on low.  This will fill a whole 6-quart crock pot.  If you want a smaller batch, just cut it in half.
  • Options
    Sorry about the lame formatting.  I already had it saved in Word that way.
  • Options
    I won a chili cook-off at work with this one. Chili 5 lbs chuck steak, cut into small pieces 8 oz breakfast sausage (Boulder brand) – cooked and drained 1-2 tbsp olive oil 6 chipotle cubes (Knorr brand) 2 beef bouillon cubes 2 tsp chicken bouillon powder 4 cups water 16 oz bloody mary mix (medium spicy) 1 tsp garlic salt 2 tbsp onion flakes 1 tsp cayenne powder (more to taste) 4 tbsp chili powder second seasoning: 2 tbsp chili powder 1 tbsp cumin 6 garlic cubes (Knorr brand) or minced garlic 2 tbsp oregano 1 tsp chicken bouillon powder 1 tbsp brown sugar 2 14 oz can diced tomatoes (flavored – garlic & onion, etc.) 2 6 oz can tomato paste   Cook chuck steak in olive oil until no longer pink.  Add water and bouillon; simmer to reduce liquid.  Add chipotle cubes, bloody mary mix, garlic salt, onion, cayenne & chili powder.  Stir well and simmer 1 hour.  Add cooked sausage and second seasoning ingredients.  Simmer 2-4 hours, stirring occasionally.  Adjust spices to taste.  Adjust thickness with additional bouillon, if necessary.   Makes 6 quarts (enough to fill a large crock pot)       
    imageFollow Me on Pinterest
  • Options
    White chicken chili is always a crowd pleaser and a nice change from traditional chili
  • Options
    [link] http://tinyurl.com/ymfdfz[/link]Best chili ever. It's vegetarian, but you could substitute ground turkey or beef for the veggie crumbles.I modify this recipe by:-adding 2 zucchini, 4 stalks celery, 1 package fresh sliced shrooms-using fire-roasted diced tomatoes-rinsing and draining the beans-adding 1 can pinto beans and 1 extra can garbanzo beans-adding liquid smoke-doubling the cumin-using an extra 6 cloves of garlic-using chipotle chili powder instead of regular chili (but use a LOT less, like 1/4-1/2 tsp)I just made it for a crowd of 10, and it got rave reviews.
  • Options
    Oh, I should also mention that it makes a HUGE pot, like 12 servings. But we always eat it all :)
  • Options
    INGREDIENTS 1 pound dried Great Northern or other white beans (about 2 1/2 cups), picked over, rinsed 1 1/2 pounds skinless, boneless chicken breast halves 3 1 quart chicken stock or canned low-sodium broth 1 tablespoon pure olive oil 2 medium onions, finely chopped Two 4-ounce cans chopped green chiles 4 garlic cloves, minced 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1 1/4 pounds Monterey Jack cheese, shredded (7 cups) 3 to 4 jalapenos, halved, seeded and coarsely chopped Sour cream, for serving DIRECTIONS In a large saucepan, cover the beans with 2 inches of water and let soak overnight. Drain the beans, return them to the saucepan and add enough water to cover by 2 inches. Bring to a boil over moderate heat and simmer until tender, about 1 hour. Drain the beans. Meanwhile, put the chicken breasts in a saucepan and add the chicken stock; if necessary, add a little water to cover the chicken. Bring to a simmer and cook over low heat until the chicken is just opaque throughout, about 15 minutes. Transfer the breasts to a plate to cool, then shred. Boil the stock over high heat until reduced to 2 1/2 cups, about 4 minutes. Heat the oil in a large saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes. Add the canned chiles, garlic, cumin and cayenne and cook, stirring, for 3 minutes. Add the beans, chicken, reduced stock and 4 cups of the cheese and simmer for 10 minutes. Season with salt. Ladle the chili into large bowls and top each serving with 1/4 cup of cheese and a generous sprinkling of the chopped jalapenos. Serve the sour cream and the remaining cheese and chiles on the side.
  • Options
    Yummy!  Now I have to print & go see what's in the pantry/fridge.  Yay! 
    DIY & Planning | Married 

    Married: 2010
    Mom to J: 2011
    Mom to H: 2014

    Image and video hosting by TinyPic



    Dresses may be easier to take in than let out, but guest lists are not. -- kate51485
  • Options
    I gave this one to my BIL and he won a chili cookoff with it at work.  (I got it online, it's not mine)    * 2 tablespoons vegetable oil    * 2 onions, chopped    * 3 cloves garlic, minced    * 1 pound ground beef    * 3/4 pound beef sirloin, cubed    * 1 (14.5 ounce) can peeled and diced tomatoes with juice    * 1 (12 fluid ounce) can or bottle dark beer    * 1 cup strong brewed coffee    * 2 (6 ounce) cans tomato paste    * 1 (14 ounce) can beef broth    * 1/2 cup packed brown sugar    * 3 1/2 tablespoons chili powder    * 1 tablespoon cumin seeds    * 1 tablespoon unsweetened cocoa powder    * 1 teaspoon dried oregano    * 1 teaspoon ground cayenne pepper    * 1 teaspoon ground coriander    * 1 teaspoon salt    * 4 (15 ounce) cans kidney beans    * 4 fresh hot chile peppers, seeded and choppedDIRECTIONS1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.   2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.   3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
  • Options
    I have a chocolate-chipotle chili recipe I will post when I get home. It is GOOD. And definitely different.
    my read shelf:
    Meredith's book recommendations, liked quotes, book clubs, book trivia, book lists (read shelf)
    40/112

    Photobucket
  • Options
    I made (am making) Anna's.  As I had all the ingredients.  (Well, I had canned beans, which meant I didn't have to soak overnight.)  But I will now be making chili on weekends & trying out new recipes.  Thanks all!
    DIY & Planning | Married 

    Married: 2010
    Mom to J: 2011
    Mom to H: 2014

    Image and video hosting by TinyPic



    Dresses may be easier to take in than let out, but guest lists are not. -- kate51485
  • Options
    You might want to try other receipes contributed by Knotties - there's a bunch of recipes posted here: http://www.grouprecipes.com/group/398 (If there's a break in that URL that looks like this you'll have to remove that to make the URL work.)
  • Options
    I figured you would have made one, but I'll post this for future reference for anyone who wants it. It's a different twist on chili.3 tablespoons olive oil1 large onion, diced4 cloves garlic, minced1 cup bell pepper, diced1-2 chipotle chilis (or 1-2 teaspoons chipotle powder)2 teaspoons cumin1 6 ounce can tomato paste2 15-ounce cans of beans (your choice)1/2 cup morningstar burger crumbles (vegetarian option - can use cooked and drained lean ground beef in place)1 28 ounce can tomato puree1 cup frozen corn1 1/2 tablespoons maple syrup1/2 teaspoon salt1/2 cup dark chocolate buttons or chipsveggie broth or water as neededPuree the chipoitles in with the tomato paste and tomato puree.You can sautee the onion and garlic in olive oil, add everything else except the chocolate, bring to a boil, then simmer for about half an hour. Melt in the chocolate at the end. Or throw it all in the crockpot and let it cook on low for about 8 hours, adding the chocolate in the last hour or so.
    my read shelf:
    Meredith's book recommendations, liked quotes, book clubs, book trivia, book lists (read shelf)
    40/112

    Photobucket
This discussion has been closed.
Choose Another Board
Search Boards