Political & Elections

Artemis · Senior Member

RE: Your best Chili recipe.....

berurah · Senior Member

Artemis wrote:

I totally agree, beruah, I don't care for watery chili. Well, I won't go that far, because I really love all types of chili. I do prefer a very rich thick tomato base though. The beauty of chili is that it's so easy to change to one's taste. Our church has a chili cook-off every year, and I love sampling all the different types.

I agree, Artemis!! Chili is great in a huge number of incarnations. I even have a white chicken chili that is super healthy and really, really good! :)

I love chili cook offs too! They are great places to get some new ideas!

Artemis · Senior Member

I totally agree, beruah, I don't care for watery chili. Well, I won't go that far, because I really love all types of chili. I do prefer a very rich thick tomato base though. The beauty of chili is that it's so easy to change to one's taste. Our church has a chili cook-off every year, and I love sampling all the different types.

berurah · Senior Member

Agree about the salt, Artemis! There is a huge difference between drained and undrained beans, but I'll sacrifice for that one dish because I think that it makes such a difference in the chili. :) I just really like my chili thicker and not so watery.

Artemis · Senior Member

Thanks, berurah! We used to not drain the beans. My mom didn't either, but we started trying to make it as healthy as possible, so that's why we started draining the beans and adding V8 (salt free) for the extra vitamin kick. I've even added grated carrots when I have extra to use up. I'll be sure and add your celery tip next time. You never know what's going to end up in our chili..lol

We had chili over rice at a restaurant in Las Vegas. It was very good! I didn't know it was a Texas thing.

-- Edited by Artemis on Friday 28th of January 2011 05:12:42 PM

berurah · Senior Member

Artemis~

Your chili looks great! If you were to not drain the beans (except any green beans) when you put them in, you'd probably not have to add any V8. That's what my mom's recipe called for...drained beans. After I made the Wendy's chili, I found out why many recipes called for UNdrained beans...it really thickens it. I may have to try yours soon!

Do you ever eat chili with rice? That's a southern/Texas thing, and I've always done that! :)

-- Edited by berurah on Friday 28th of January 2011 05:02:34 PM

Artemis · Senior Member

SamuraiLandshark wrote:

I have to confess that I have never made chili from soaking beans. I have always used the canned kind - but never added green beans, before!

For a quick dinner, I have used those chili seasoning packets (I know people who would shake their heads, sadly, at hearing of this), browned some ground beef, added in some diced tomatoes and canned beans and popped in a tray of cornbread.

Over the years, I've added onto my mom's chili recipe which only included the dark and light red kidney beans. My husband and I love beans, and began adding different types, and these are our favorites. My boys don't usually like green beans, but they don't mind them in chili, so I add them just so they'll eat them. My mom always added chopped green peppers but nobody in my family likes them cooked, so I dropped them from our recipe. The thing I love about chili is that it's so easy to make it your own. For instance, I never heard of celery in chili like berurah mentioned. If you get your tomato base at the right flavor and consistency, you can be as creative as you want to be.

My h and I had chili on Fridays in elementary school, and they always served peanut butter sandwiches with it. We still love a pb sandwich with our chili. Our boys never have adopted that little habit.

We also use the very lean ground beef, but generally we have ground deer. I've also used ground turkey, and recently we had some friends over who are Indian and don't eat meat, so I used Morning Star Farms Veggie Crumbles. If you use the crumbles, only add them at the end, and just simmer them long enough to be fully cooked because they tend to disintegrate if cooked too long.

berurah · Senior Member

I am a native Texan, and I know good chili when I taste it *lol*. I used to make a homemade recipe from my mother's family, but when I had one of my children, a woman brought me this chili, and I've been making it ever since...it is the easiest thing in the world to make, but the taste is deceptively genuine chili-esque.

This recipe is actually the Top Secret recipe for Wendy's chili. I use a leaner type of ground beef (usually 96/4), but everything else is pretty much the same. I use the food processor to chop up the onions, tomatoes, and celery (I add an extra piece of celery usually) because my kids don't like it too "chunky." Be sure not to drain the beans when you pour them in...the stock thickens up the chili, and it comes out great!

I usually make this late morning and leave it simmering for the day. It is fabulous leftover and also freezes very well. It is also pretty low calorie/fat naturally, and if we're watching it around here, I cut down a bit on the meat.

http://www.topsecretrecipes.com/Wendys-Chili-Recipe.html

SamuraiLandshark · Guru

I have to confess that I have never made chili from soaking beans. I have always used the canned kind - but never added green beans, before!

For a quick dinner, I have used those chili seasoning packets (I know people who would shake their heads, sadly, at hearing of this), browned some ground beef, added in some diced tomatoes and canned beans and popped in a tray of cornbread.

Artemis · Senior Member

5 Bean Chili

1 1/2 pounds ground beef
1 med chopped onion
2 tablespoons chili powder, check flavor after simmering and add more if needed
1 clove garlic, minced
2 bay leaves
1/2 teaspoon ground cumin
1 can tomato sauce (29 oz)
1 can pureed tomatoes (29 oz)
1 can diced tomatoes (14.5 oz)

All beans - Drain and Size is around 15 oz
1 can dark red kidney beans
1 can light red kidney beans
1 can Italian white kidney beans, cannellini beans
1 can black beans
optional 1 can green beans

I sometimes add one or two small cans of V8 to get the right consistancy
Salt and Pepper to taste

Brown beef and drain off fat. Add ingredients. Bring to boil, then reduce heat to low. Cover and let simmer 1 hour.

This freezes very well.

SamuraiLandshark · Guru

Chili does sound good.

I need a good recipe that won't cause my taste buds to die an agonizing death. My boys loved chili, but not my daughter so much. I haven't made it in a long time and can't wait to hear of a good recipe!

justamomof4 · Veteran Member

Okay folks - I am looking for your best Chili recipe. Spicier does not equal better! Not looking for a 4 alarmer. I have all day to make it so time is not an issue - I don't want to be dumping 4 cans in a pot and mixing it up, if you know what I mean...

Anyone use dried beans? What kind - pinto's or kidneys??
I had a great recipe but can't find it and since we got buried in snow, I have a hankering to make a big pot.