rhondalee65
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posted on October 7, 2001 06:07:48 PM new
In celebration of the cool weather (I love fall/winter!), I cooked up my first batch of chili today. I'm not a great cook, but I can fix a mean crock pot full of chili.
I add a few different ingredients, including a few peppercini and some juice from the jar. I doesn't sound like much but it makes it taste WONDERFUL! Anyone else love chili and have some secret ingredients or new ideas to share?
Excuse me while I go get a glass of milk.....
Rhonda
---To err is human, but it feels divine.  Mae West
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Meya
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posted on October 7, 2001 06:11:38 PM new
The recipe I use is out of an older Better Homes cookbook. It was a wedding gift in 1977. The recipe uses bulk sausage and ground beef, and I use Brooks chili hot beans instead of the less expensive kidney beans. The Brooks beans hold up to the long cooking very well and you still have beans and not just mush when you dish it up.
My family likes rice with their chili, and my kids put shredded cheese on top. I like Corn Bread, or Johnny Cake along with mine. My mom used to stretch her chili by adding diced potatoes to the pot.
I usually make about 1 1/2 recipe, and sometimes freeze some for later.
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gravid
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posted on October 7, 2001 06:46:38 PM new
Chopped meat instead of ground.
Fry the onions in butter first.
Beans? Beans are a side dish.
Just got a big bag of ORANGE HABANEROS free
from people at a garage sale Saterday.
That will make a nice garnish!
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tegan
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posted on October 7, 2001 06:48:57 PM new
I use Carol Shelbys chili seasoning mix. It comes in a little brown bag aned you can make it as hot or mild as you like.
Great for gringo chili. I like it on top of crushed saltines.
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deliteful
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posted on October 7, 2001 06:52:17 PM new
Now I am craving a Chili Dog!!!!
Jess
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godzillatemple
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posted on October 7, 2001 07:09:33 PM new
I'm not a big chili eater, but I have always wondered.... What, exactly, is in "rattlesnake" chili? I mean, I know that rattlesnake meat is actually edible and it tastes like chicken, but the term is just a euphemism for extra hot chili, right? I mean, I've eaten ostrich and alligator before, so it wouldn't be a total stretch to eat rattlesnake, but rattlesnake chili doesn't really have rattlesnake in it, does it???
Barry
---
The opinions expressed above are for comparison purposes only. Your mileage may vary....
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outoftheblue
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posted on October 7, 2001 07:14:52 PM new
You people are making me hungry. Unfortunatly I can't go to the grocery store for a day or so.
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MrsSantaClaus
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posted on October 7, 2001 07:50:06 PM new
I made a big pot of spaghetti today ... but with bow ties instead of the usual pasta.
It was hilarious to watch my Italian sister-in-law and I work on this project together.
She makes the sauce from scratch ... I buy the jars.
She likes the pasta on the dish covered with the sauce ... I mix it all in one big pot.
All in all, a true bonding experience
BECKY
Gravid, I am intrigued about the chili with the chopped meat. Care to post your recipe? I am gettin' a hankerin' to try that. No beans?
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sadie999
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posted on October 7, 2001 08:15:15 PM new
Not so secret ingredients: red wine and cinnamon.
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rhondalee65
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posted on October 7, 2001 08:16:10 PM new
gravid - Chili without beans; THE HORROR! LOL
Rhonda
---To err is human, but it feels divine. Mae West
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snowyegret
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posted on October 7, 2001 08:19:13 PM new
Black beans and a dash of cinnamon.
You have the right to an informed opinion
-Harlan Ellison
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gravid
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posted on October 7, 2001 08:36:10 PM new
OK
About 3 pounds of lean beef chopped up with a knife. I usuall freeze it a little to make it cut easier that soft. I don't really cube it neatly but it is all small pieces about 1/4 inch thick in at least one direction. Brown in a nonstick skillet with a few dashes of soy sauce and a teaspoon of instant decaf coffee until it is browned nice.
Fry a few cloves of garlic and one huge or two big sweet onions chopped fine in half a stick of butter.
Combine meat and onions and add a can of chicken broth - must be about a cup and a half in the size can I buy.
Grind in fresh Cumin. I keep it in a pepper grinder. Add about a half teaspoon of red curry paste that is mashed in a little warm water to make sure it dissolves. Add a small size can of tomato paste. Add a tea spoon full of brown sugar. a dash of salt a dash of course ground black pepper. As much of your favorite brand of chili powder as is comfortable for you. Simmmer - if you have time make it the day before and reheat it. Add water as needed if too dry.
Serve with shredded white Vermont Chedder and
diced sweet onions left out to dry for a few hours before serving. Crackers if ya like 'em. Flour tortillas. Diced hot peppers for the show offs.
Serve with Negro Modela or O'Douls so cold your lips freeze to the bottle. Or a Sauvignon Blanc dead cold.
[ edited by gravid on Oct 7, 2001 08:42 PM ]
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sadie999
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posted on October 7, 2001 08:48:14 PM new
Sadie's Simple Stoner chili.
1 pound lean ground beef. (But I've used left over chicken or pork and that's fine).
1 can red kidney beans
1 can black beans (Progresso preferred, but on a budget, any will do)
1 can tomato sauce
red wine to taste
cinnamon to taste
chili powder
Crystal hot sauce to taste
Brown the first ingredient. Add the rest. Let simmer until you want to eat it.
Serve w/red wine.
Make sure the Crystal is at the table (or on the nightstand if you like to eat supper in bed watching the tube).
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jamesoblivion
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posted on October 7, 2001 08:54:09 PM new
"Sadie's Simple Stoner chili."
Wow, now that sounds great!
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gravid
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posted on October 8, 2001 04:17:04 AM new
Now I have to try some cinnamon because I can't quite imaigine it on my tongue.
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barbkeith
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posted on October 8, 2001 07:13:40 AM new
Speaking of cooking has anyone ever tried cilantro in a dish. Since I quit my "real job" in August I've been doing more cooking. Well, I decided to try this new recipe I found. It included cilantro (I had no idea). This is just about the nastiest smelling and tasting crap I have ever tasted. I'm going to assume it's an acquired taste and one that I'm never going to acquire. DH never said a word just kind of pushed it to the side. I threw the whole thing in the trash including the cilantro I hadn't used because I knew I would never use it again. 
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bunnicula
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posted on October 8, 2001 07:16:47 AM new
Love cilantro--especially in carne asada tacos.
And it is big favorite with my lizards, too 
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rhondalee65
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posted on October 8, 2001 07:20:15 AM new
gravid & sadie- your recipes sound absolutely wonderful! I've always thought about adding cinnamon to my chili, think I'll give a try next time. Actually, I'll add it today when I warm it up for lunch - It's always better the second time anyway!
gravid - I also use cumin in my chili, but have never been able to find any fresh around here. Just use the ol' McCormick Cumin.
Meya - Brooks hot chili beans in every pot, of course!
Rhonda
---To err is human, but it feels divine. Mae West
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bh010296
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posted on October 8, 2001 11:26:25 AM new
I don't have a recipe that I follow for chili. I just know what I like and keep adding until it tastes "right".
A MUST in every pot of chili, though, is 1 - 12 ounce bottle of beer.
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pwolf
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posted on October 8, 2001 02:29:19 PM new
Ditto on the beer. And a cup of strong hot coffee and a teaspoon or two of cocoa powder. I like to serve it over spaghetti, Cincinnati style.
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mark090
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posted on October 8, 2001 04:13:09 PM new
Puree some cashews(1/2 cup) in liquid and add. Use shredded chicken instead of beef. Stir some chopped or whole cashews before serving.
Haven't tried it with peanuts yet.
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MrsSantaClaus
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posted on October 8, 2001 09:04:10 PM new
I am gonna have to try that chili recipe ... sounds delicious ...
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sadie999
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posted on October 9, 2001 01:34:47 AM new
This thread was very influential in my grocery shopping today. Bought stuff to make enough chili to last a week. We're both busy this week, so neither of us is going to want to do more than "heat" once the initial pot of the stuff is made.
It's going to be very "musical" around here this week.
I put cinnamon in almost everything I make that uses tomato sauce. Learned it from my gran'ma.
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