I have a white chili recipe that is a little more complicated but freezes beautifully and makes enough to feed an army. I usually make one big pot right before hunting season and then we freeze it in the freezer and eat through the season, as the freezer fills with meat the chili disappears! Works well especially if the meat stays taking up more room then the chili.:grin: If anybody is interested I will post it but only if you are interested because it is a little long! Plus I have changed up a couple of things in it also!
I love the concept. We do a bit of offshore fishing in Mexico and I believe this would be perfect. What doesn't get eatin becomes chum!. If no one else is interested then a PM would be the best. :thumb:
The Chili Appreciation Society International website, previously mentioned several times in this thread, offers some pretty good recipes. I've tried several of them and settled on one from a guy in Shreveport who won the championship some years back. It's pretty good. I have a couple of friends from Ohio. They eat chili over macaroni. Get a rope. :insane: If you ever have the opportunity to judge a CASI event, do it. A friend got me in as a judge several years ago and it really is a lot of fun. We were given instructions and scoring forms. I think there were about 8 judges at the table. They have buckets of plastic spoons on the table and you use a new spoon every time you want another taste, welcome to eat all you wanted. They pass you about 10 or so styrofoam containers of chili and you sample them one by one. In between some nice young ladies served the judges table providing cold beer and plates of cheese and crackers to cleanse the palate. A damned good time.:thumb:
The only thing about chili and beans with me is sorta the same situation wiht red beans and rice. I love them,but I gotta take a Gasx afterwards, otherwise its "save the women and children first"!!! :rolleye33:
Here is a good one, a bit more than basic, but still simple: From the Santa Fe School of Cooking 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tablespoon minced garlic 6 cups chicken or beef broth 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes 2 to 3 teaspoons salt, to taste 3 cups roasted, peeled, chopped green chile or to taste 3 tablespoons diced red bell pepper 2 tablespoons chopped cilantro, to taste Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, un- til the potatoes are tender. Add the green chile and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
If you need beans on the side: 1 pound dry pinto beans 1 (29 ounce) can reduced sodium chicken broth 1 large onion, chopped 1 fresh jalapeño pepper, chopped 2 cloves garlic, minced 1/2 cup green salsa 1 teaspoon cumin 1/2 teaspoon ground black pepper water, if needed Soak beans overnight. Rinse and drain. Place the pinto beans in a large crock pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Cook on low about 8 hours, until beans are tender. Add water as needed to keep the beans moist.
