I like chilli

[gsganzer]

We love venison chili. We especially like the recipe found in this book Wild Game Cooking

We modify it a little by adding some jalapenos and some chipotle peppers in Adobo sauce.

I met the author years ago at a Dallas Safari Club show. He was cooking an antelope dish and it smelled terrific, so I bought his cookbook. I've made a number of dishes from it and they're all great.

 

[RobertN]

I have heard said chili does not have beans. Thoughts?

I have had chili with and without that I liked. But I do prefer bean-less chili.

 

[gsganzer]

I have heard said chili does not have beans. Thoughts?

I have had chili with and without that I liked. But I do prefer bean-less chili.

Yankee's put beans in their chili, Southerners don't. At least that seems to be the trend.

I'm a transplanted yankee, so I like beans in mine. Actually, I like the added texture of the beans.

 

[downsizingnow48]

From a historical point of view -- the earliest chili recipes from the 1880s just had meat, chiles, cumin, oregano, onion and garlic. "Chile con carne" = chiles with meat. Beans, tomatoes and other things were added later on.

 

[Bird]

It's snowing; very small flakes, but snow, and 21 degrees. I had to go to Walmart so I bought another can of that 50 cent hot dog chili and noticed the Wolf Brand is 85 cents. And I bought Ball Park beef franks and a package of hot dog buns. We already have plenty of mustard, pickle relish, and sauerkraut on hand, as well as potato chips and corn chips, so we should be alright if we just stay in.:laughing:

I tried the 85 cent Wolf Brand hot dog chili. It's thicker, darker in color, and not bad. I can understand some people preferring it to the "Great Value" store brand for 50 cents, but I'll stay with the Great Value in the future. The Wolf Brand didn't suit me quite as well as the store brand.

 

[Gary Fowler]

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 too use Wick Fowler's (no relation) chili mix and find it to be very good (so do the folks that have sampled it at my house). I do add one whole extra onion and garlic and sometimes a few jalapenos if I am feeling frisky. The kit comes with dried onion/garlic mix, chili powder, oregano, cumin and salt to flavor 1#of ground beef which I find a convenient size for me and wife and a couple of friends.
I never put beans in my chili which I think spoils the chili. I would make some pintos for side dishes if someone wants to add but most times the addition is a big pot of rice (is that a Louisiana thing?)
I would also never put celery or bell pepper in my chili.

 

[Bird]

I always use 2# of ground beef instead of one. I used to like jalapenos, but I quit messing with those things a few years ago. I do chop up another onion; sometimes put it in the chili while it's cookin', sometimes just add it to my bowl when served.

 

[2LaneCruzer]

I can take my chili with or without beans. I do prefer to go easy on the beans though, and leave out the masa and other thickeners. One thing I DON"T want on my chili is cheese of any kind or in any amount. When I was in highschool, they served chili and soup almost every Friday...so we got plenty. They always had condiments available, one of which was hamburger sliced dill pickles. I found they cut the greasiness of chili, and now dill pickles on the side are a necessity. Prefer plain old buttered crackers to corn bread, but will take either. Also, I'm not too fond of pepper hot chili. Prefer mine on the milder side.

One thing; chili freezes up really great, so you can freeze bowl sized quantities and have a bowl at a few minutes notice.

 

[bigtiller]

Yankee's put beans in their chili, Southerners don't. At least that seems to be the trend.

I'm a transplanted yankee, so I like beans in mine. Actually, I like the added texture of the beans.

i've been watching this thread, looking for an interesting and easy to do, beanless texas chili recipe. A lot of them appear to take more time than i'm willing to give.

 

[Bird]

One thing; chili freezes up really great, so you can freeze bowl sized quantities and have a bowl at a few minutes notice.

My favorite kitchenware is our Anchor Hocking "casserole" dishes. Search results for: 'Anchor casserole' | Kitchen Collection

We have one of the 2 quart models, six of the 20 oz. models, and 3 of the 12 oz. models. Handiest things in the kitchen, glass with "ears" or handles on either side, glass lids, can be taken directly from the refrigerator to microwave oven. When we make chili, or soup, as well as many other dishes, we simply fill these bowls and have enough for at least a day or two.

In fact, I'm surprised that Walmart, Sears, and everyone else doesn't have them. The only place I've found to buy them is the Kitchen Collection. Kitchen Collection - Small Appliances, Bakeware & Kitchen Gadgets | Kitchen Collection