I like chilli

[Mace Canute]

I can't cook but I've learned to fake a couple of things...chili and beef stew.

Chili recipe.

Ingredients:
1 1/3 lb or there abouts of lean hamburger, thoroughly browned.
1 14 fl oz can of brown beans.
1 19 fl oz can of dark red kidney beans.
1 10 fl oz can of mushrooms. (Optional. I like whole ones "just because".)
1 410 ml jar of President's Choice Chili starter sauce.
1 sweet onion, diced.
1 green pepper, diced.
1 red pepper, diced.
1 35 g packet of Club House brand Chili seasoning mix, hot or regular depending on which one you prefer.

1/4 cup or there abouts of regular barbecue sauce.
1/4 cup or there abouts of ketchup.

Once mixed altogether I simmer it for a half hour or so and then put it in the fridge for at least a day which seems to help the flavour.

 

[Bird]

Once mixed altogether I simmer it for a half hour or so and then put it in the fridge for at least a day which seems to help the flavour.

Yep, I learned many years ago that chili is even better the day AFTER it was made than the day it was made.

 

[Gary Fowler]

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.

THat is one of the reasons I like the Wick Fowler's chili mix. It has everything that you need (maybe add more onion and garlic) to make a good bowl of chili fast. It is ready to eat in 30 minutes or less if you are really hungry but I like to let it simmer for about an hour or so while I eat my first bowl so all the ingredients get to know each other well.

 

[2LaneCruzer]

I can appreciate minimum time expended in preparing a pot of Chili; however, I don't mind putting a bit of time into making a pot because I sorta enjoy it. Chili became a Halloween tradition at our house over 40 years ago. We (at least at that time) live in a semi-rural area and on Halloween Sharn Jean would take the girls in the car to the local neighborhoods because everything was too far to walk; I would stay home and give out the treats to the little goblins; and in the meantime, I would put together a pot of Chili...so when Sharon and the girls got home, we had something hot and ready to eat. We still have Chili at my daughter's house on Halloween...and we haven't had a trick-or-treater in several years.

 

[PJSprog]

Yep, I learned many years ago that chili is even better the day AFTER it was made than the day it was made.

Absolutely!

 

[bigtiller]

THat is one of the reasons I like the Wick Fowler's chili mix. It has everything that you need (maybe add more onion and garlic) to make a good bowl of chili fast. It is ready to eat in 30 minutes or less if you are really hungry but I like to let it simmer for about an hour or so while I eat my first bowl so all the ingredients get to know each other well.

It's on fridays grocery list. We tried some of Farway's store brand beanless chili. It was okay but Mrs.tiller had trouble digesting it.

EDIT; changing meatless to beanless. BIG difference.

 

[Bird]

Meatless chili; sounds like most canned chili. I'm a meat eater; always start my chili with either 2 or 2.25 pounds of ground beef; just don't think I'd want any meatless chili.

 

[bigtiller]

Meatless chili; sounds like most canned chili. I'm a meat eater; always start my chili with either 2 or 2.25 pounds of ground beef; just don't think I'd want any meatless chili.

Thanks for the heads-up Bird. I had to edit what my fingers typed, they didn't get the message from the command center before the deadline.

 

[Bird]

Thanks for the heads-up Bird. I had to edit what my fingers typed, they didn't get the message from the command center before the deadline.

I'd never heard of meatless chili, but I just assumed that such did exist.:laughing: I didn't know it was a typo; thought you were serious.:laughing:

 

[tcreeley]

We do chili once or twice a year. I'm trying to avoid meat so this year we put in 2 quarts of canned spaghetti sauce, 2 quarts canned onions, corn, tomatoes, 3 cans of kidney beans, turmeric, cilantro, basil, hungarian paprika, cayenne pepper, and chili.
We cooked it in a slow cooker over night and began eating it the next morning.
I like slow cookers because there is always a hot meal anytime you want it. We ate chili for the next few days!
The onions, corn, and tomatoes were all out of the garden.