I like chilli

[polo1665]

I've tried lots of recipes for chili over the years, but finally settled on the easy way. I use Wick Fowler's 2 Alarm Chili Kit, double the amount of tomato sauce it calls for and add a can of Ranch Style beans. And as others have mentioned, got to have cornbread with it, and I prefer adding shredded Velveeta cheese to the bowl when it's served.

I've tried every brand of canned chili I can find, and unfortunately haven't found one yet that was worth carrying home.

I like the 2 Alarm Chili as well. For the past couple of years I have used Carol Shelby's Chili Kit. I season the meat liberally with Mexene seasoning before browning. Tomato puree, diced tomatoes, pinto beans, kidney beans, green pepper, can or two of sweet corn, and a dash of honey.

I've heard that Texas chili is to have no beans. I like the beans, so I add them.

 

[2LaneCruzer]

I like this:

Green Chili

2 pounds course ground chili meat
1 large onion - chopped
1 cup chopped celery
1 15 oz can diced tomatoes (not stewed)
2 cans Rotel tomatoes/green chilis (your choice of original or hot) Optional: You can substitute another can of diced tomatoes.
1 Package of Williams Chili Seasoning
(I like to add a couple small cans of mild, diced green chilis also)
One 15 oz can of red kidney beans; drained
One small can of tomato sauce

Add onions and celery and a dash of olive oil to a stew pot. Heat on high heat until onions begin to clarify; stirring often. Crumble and brown chili meat. Drain, if desired. Add the rest of the ingredients and seasoning. Cover and simmer 2 hours; stirring occasionally.

 

[2LaneCruzer]

This isn't exactly chili, but it is soooooo gooooood that I just had to share. It's my brother's recipe; he was a fireman in Albuquerque who did most of the cooking at the station. I love it!


Green Chile Stew (Pork)


One small (2 lb) pork roast, cut into 1/2 inch cubes

One can of diced tomatoes (not stewed)

One medium yellow onion, chopped

Potatoes, 2 or 3 medium, cubed

Green Chile, (to taste, depending on how hot they are).

One clove of garlic, chopped.

Salt and pepper to taste

Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with salt,

pepper, garlic and salt.

When meat is done to a golden brown, put all ingredients into the same pot with the potatoes; simmer

until the potatoes are done.

 

[RedNeckGeek]

I used to travel to Albuquerque quite often, and before 911 would swing by a grocery store and snag a couple tubs of frozen green chili to bring home for green chili stew. Used chicken instead of pork, and chopped up a tomato for color, but same basic recipe. Mmmmmm! Wish I could find frozen green chili around here!

For regular chili, I like to chop up a couple pound pot roast into 1" cubes, then dredge it in flour and brown them. Chop up a medium size sweet yellow onion and sautee that, too. Drain the oil, then dump 2 16 oz. cans of chopped tomatoes and one 16 oz. can of tomato puree into a crock pot. Add 4-6 cloves of finely chopped fresh garlic, a couple teaspoons of salt, 1-2 tbs. ground cumin, and 3-5 chopped chipotle chilis, the kind that come in the little can of adobo sauce. Add the meat and onions back in, and bring the whole pot to a boil. Reduce heat to a slow simmer and cook covered 4-6 hours, overnight if you have time. Sometimes I add a couple 8 oz. cans of kidney beans, but it's fine without, too. Just before serving, slowly stir 2 tbs. flour into 4 oz. of water and beat with a fork until smooth. Stir into chili to thicken. Serve as is or over cooked pasta (I like rotini 'cause it holds the sauce better). A couple tablespoons of grated parmesan on top don't hurt anything, either. Leftovers go into quart freezer bags, 10 oz. to a bag makes a generous single serving. Then into the freezer for dinner as fast as you can boil the noodles.

 

[Bird]

I never forgot my Mother talking about a trip she and Dad took to California when I maybe 12 years old. On the way back, they stopped for the night in Albuquerque one night. Now my Mother always liked chili, but had never heard of "green" chili, but she said she wasn't feeling quite up to snuff that night and noticed "green chili" on the restaurant menu. On the assumption (without asking) that "green chili" would be milder, that's what she ordered. She said it was the hottest chili she had ever eaten.:laughing:

 

[rekees4300]

I like this:

View attachment 493993

 

[2LaneCruzer]

I used to travel to Albuquerque quite often, and before 911 would swing by a grocery store and snag a couple tubs of frozen green chili to bring home for green chili stew. Used chicken instead of pork, and chopped up a tomato for color, but same basic recipe. Mmmmmm! Wish I could find frozen green chili around here!

For regular chili, I like to chop up a couple pound pot roast into 1" cubes, then dredge it in flour and brown them. Chop up a medium size sweet yellow onion and sautee that, too. Drain the oil, then dump 2 16 oz. cans of chopped tomatoes and one 16 oz. can of tomato puree into a crock pot. Add 4-6 cloves of finely chopped fresh garlic, a couple teaspoons of salt, 1-2 tbs. ground cumin, and 3-5 chopped chipotle chilis, the kind that come in the little can of adobo sauce. Add the meat and onions back in, and bring the whole pot to a boil. Reduce heat to a slow simmer and cook covered 4-6 hours, overnight if you have time. Sometimes I add a couple 8 oz. cans of kidney beans, but it's fine without, too. Just before serving, slowly stir 2 tbs. flour into 4 oz. of water and beat with a fork until smooth. Stir into chili to thicken. Serve as is or over cooked pasta (I like rotini 'cause it holds the sauce better). A couple tablespoons of grated parmesan on top don't hurt anything, either. Leftovers go into quart freezer bags, 10 oz. to a bag makes a generous single serving. Then into the freezer for dinner as fast as you can boil the noodles.

The fresh green Hatch peppers are available here in the grocery stores in August. I always buy about 10 or 15 pounds, do a quick roast on the Weber and then freeze them. We peel them when we thaw and use them. I usually wrap in bunches of about 3 or 4 in some wax paper, put them in gallon freezer bags for freezing. It works great, and we always have all the green chilis we want!

 

[Gunny]

I like this: View attachment 493993

I ran across Cincinnati Chili many years ago and I love it, even though it's not a substitute for regular chili. When I married my wife (who spent some childhood time in Northern Kentucky and liked it, but never made it at home), she went bonkers over it. The kids grew up eating that stuff about once a week, leftovers never lasted beyond one day. Now the grandchildren clamor for it whenever they're coming over. When we go to her family reunion every August, we make up a pot with 4 pounds of ground beef and it's all gone by midnight.

 

[Gunny]

We like our chili spiced up pretty hot, but I absolutely love that stuff with shredded cheese on top and a big dollop of sour cream right in the middle, eaten along with grilled cheese sandwiches.

 

[PJSprog]

2 lbs ground beef, seasoned with Lowery's season salt, cayenne pepper, and garlic powder, browned and drained
1 large can Brooks Chili Hot Beans
1 small can Hunts tomato paste
1/2 bottle beer (usually Labatt Blue or Budweiser)
1 medium white onion, chopped into thumbnail-size pieces
1 medium green pepper, chopped into thumbnail-size pieces
1/2 jar medium (or hot) pickled jalapeno slices, cut in half
2 tsp ground horse radish

Dump all in crock pot and cook for 4 hours.

Serve with fresh chopped onion (white or green), shredded cheddar cheese, and sour cream. (Even more delicious with a peanut butter sandwich.)