Since it's cold again, I'm jonesing for some chili but I seem to be lacking a recipe for it. If you have one you can share I would be most appreciative. I would prefer something made from scratch. Also, I'll eat anything so the more stuff it has in it the better.
Crock Pot Version: INGREDIENTS: 1 lb. ground beef, browned and drained of fat 1 lb. beef stew chunks, cut small (bite-size) 1 can red kidney beans 1 can pinto beans 1 large can stewed or cooked tomatoes 1 can condensed tomato soup 1/4 cup water 1 small onion, diced 1 large green pepper, diced 1 teaspoon garlic powder 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes (hot) 1/4 teaspoon black pepper PREPARATION: Combine all ingredients in crockpot; mix well. Cover and cook chili on low about 8 hours, or until the beef chunks are very tender and fall apart easily. Add more water if you like your chili thinner. ...and then get down! :thumb:
This is very close to how I do mine. I brown the meat, onion, green pepper in a skillet and let them simmer about 15 minutes first. I try to use ground venison if available instead of ground beef also. Jalapeños and mushrooms are also good additions. To regulate consistency have a can of beef broth (or water) and a can of tomato past. If too thin add the past. If too thick add the broth. Make sure you keep the crock pot on low.
Pretty much the same here, I like red kidney beans in mine, some folks like pintos better. hard to mess up, but the one thing I learned from my Mom, was like anything with tomato sauces the longer you cook them the better they get. :tigereye::tigereye::tigereye::tigereye::tigereye:
Ever hear the saying: If you know beans about chili, you know that chili has no beans..... OK, now that I got that out of the way, my mom puts beans in a dish she calls chili and I love it. ( I would never tell her different, my Dad raised me right.) For a collection of chili recipes, here is a pretty strong list (past Terlingua International Chili Champions): http://www.chili.org/recipes.html
OK...not that I wanna start a "Chili" war here but, why is it that when you go into a grocery store ya see cans of "chili" with beans and without then???? Hmmmm, Mr smarty pants...or is that just a typo on the can?? :lol::lol::lol::lol:
I prefer True Texas Chili. NO BEANS, NO TOMATO. Just diced beef (not hamburger), chili, cumin, onions, garlic, and perhaps a bit of mesa flour to thicken it. Cook it down for three hours at least. Here is a camp recipe: 6 lb diced beef 1/2 lb lard 1 cup chili powder 1/8 cup paprika 1/8 cup cayenne 1/4 cup cumin 1/4 cup garlic powder or diced garlic 1 large diced onion 1/8 cup crushed red chili 1/8 cup salt 1 and 1/2 quarts beef broth (Bouillion cubes in water is fine) mesa corn flour Brown meat in hot lard lower temp and add seasonings cook for a half hour, stirring frequently Add broth Cook 3 hours more stir in a tablespoon or more of mesa flour if it needs thickening Stir occasionally I serve my chili over hash brown potatoes. Sometimes instead of adding diced onion to the chili, I sprinkle a bit of fresh diced onion over the chili on the plate.
You can also go to www.chili.org and get some of the world championship of chili cookoff recipes. I've made a few of them and they are pretty good.
