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Old 02-07-2015, 07:53 PM
 
Location: Philaburbia
32,308 posts, read 59,567,350 times
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Quote:
Originally Posted by SATX56 View Post
Got that from your post.... Should have said chili over spaghetti?
Spaghetti, the pasta, not spaghetti sauce!

And since others have beat me to explaining about Cincinnati chili -- and my recipe was clearly labeled as such -- I'll save you from a virtual lecture on regional chilis.

You should try it sometime. You can either make it from scratch, buy flavor packets online from Amazon, or buy canned/frozen Skyline chili at some grocery stores. Definitely an acquired taste.
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Old 02-07-2015, 08:38 PM
 
Location: South Central Texas
114,159 posts, read 53,985,160 times
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Quote:
Originally Posted by Ohiogirl81 View Post
Spaghetti, the pasta, not spaghetti sauce!

And since others have beat me to explaining about Cincinnati chili -- and my recipe was clearly labeled as such -- I'll save you from a virtual lecture on regional chilis.

You should try it sometime. You can either make it from scratch, buy flavor packets online from Amazon, or buy canned/frozen Skyline chili at some grocery stores. Definitely an acquired taste.
Well you got me on calling spaghetti pasta spaghetti ... I guess. Anyhow, thanks for sparing me the lecture. You never know, I like beer and it was a rapidly acquired taste.
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Old 02-08-2015, 12:26 PM
 
Location: Islip,NY
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I made my chili today and we will have it over spaghetti tomorrow night.
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Old 02-24-2015, 01:04 PM
 
Location: Somewhere in Wisconsin
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My family loves this chili. It's a hearty kind of chili with a little bit of a bite!





Domestic Goddess Chili

2 lbs. ground beef
1 cup chopped onions
1/4 cup chili powder
2 teaspoons minced garlic
2 (15 ounce) cans tomato sauce
2 (8 ounce) jars taco sauce, mild or medium
2 (15 ounce) cans red kidney beans, drained and rinsed
shredded cheddar cheese, to garnish chili
tortilla chips, to scoop up chili

Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).

Add onions; cook and stirring until translucent (for 2 minutes).

Stir in chili powder and garlic; cook one minute.

Stir in tomato sauce and taco sauce. Bring to a boil; then reduce heat, and simmer (uncovered) for 10 minutes.

Stir in the kidney beans and heat through.

Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.

Makes 8-10 servings.

Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.




Here are 7 other chili recipes, which my family really likes!


Chili

1 lb. lean ground beef
1/2 cup chopped onion
1 (10-3/4 oz.) can condensed tomato soup
1 (10-3/4 oz.) soup can of water
1 (6 oz.) can of tomato paste
1 Tablespoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon sugar
1 (15 oz.) can of red kidney beans, rinsed and drained

In a 3-quart saucepan, brown ground beef and onion; drain off excess grease.

Add tomato soup, tomato paste, chili powder, cumin, salt and sugar; mix well. Simmer for one hour; stirring chili occasionally.

Fifteen minutes before chili is done, stir in the kidney beans.

Yields: 4 servings

Note: Hubby and I like this even better, by adding a bit of Tabasco to our soup bowls at the table.




15 Minute Chili

3/4 pound ground beef
2 tablespoons chili powder
2 (14.5 ounce) cans Delmonte Diced Tomatoes with Zesty Green Chilies
2 (8 ounce) cans tomato sauce
1 (16 ounce) can Bush's Light Red Kidney Beans, drained
Toppings For Chili: shredded sharp cheddar cheese, sour cream, and sliced green onions

In a large skillet; brown the ground beef.

Remove from heat and drain.

Add chili powder; stir meat.

Add tomatoes, tomato sauce and beans.

Cook over medium-high heat for 10 minutes; stirring occasionally.

Serve immediately.




This is an "excellent" white-bean/chicken-chili. Cooking time also includes baking the chicken, as well as, simmering the soup.


White Chili

Cooking Time: 2 hours
Prep Time: 30 minutes
About: 10 servings

1-1/2 lbs. boneless, skinless, chicken breasts
garlic powder
onion powder
ground black pepper
2 (14-1/2 ounce) cans chicken broth
2 (15 ounce) cans white great northern beans, undrained
1 (15 ounce) can cannellini white kidney beans, undrained
1 (4 ounce) can Ortega Diced Green Chilies
1 cup finely chopped onions
2 tablespoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cayenne red pepper
3-5 dashes Tabasco Sauce (or) hot pepper sauce


Preheat oven to 350 degrees.

Season both sides of the chicken breasts, with some of the garlic powder, onion powder, and black pepper.

Arrange in a greased 13x9x2-inch baking pan.

Bake for 30 minutes in the 350 degree oven; remove from pan, and set aside to cool for just a bit.

When cooled some-what, slice and cut into small pieces.

In a Dutch oven (or large soup kettle), add the cut-up chicken, chicken broth, northern beans, cannellini beans, diced green chilies, chopped onions, minced garlic, chili powder, cumin, oregano, cayenne red pepper and tabasco.

Bring to a boil, then reduce the heat, and simmer (covered) for 1 hour.

Note: This recipe originally calls for 3-(15 oz.) cans white great northern beans, but I just add two.
It also says to add 2 (heaping teaspoons) of cumin and oregano; for those who like their chili a bit
more spicy.




Chili Con Carne with Tomatoes

1 lb. ground beef
2 medium onions, chopped (about 1 cup)
1 cup chopped green peppers
1 (28 ounce) can tomatoes, cut-up
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne red pepper
1/8 teaspoon paprika
1 (15-1/2 ounce) can kidney beans, drained

Cook and stir ground beef, onion, and green pepper, in a large skillet, until the meat is brown, and the onion is tender; drain off fat.

Stir in the remaining ingredients; except the kidney beans.

Heat to boiling, then reduce the heat; cover, and simmer for 2 hours; stirring occasionally (or cook uncovered about 45 minutes).

Stir in the beans, and heat through.

Serves: 4 or 5 (about 1 cup each).




I really enjoy the following chili. It's not too spicy, yet it has a touch of sweet seasoning added.


Cincinnati Chili

1 lb. lean ground beef
1 small onion, finely chopped
1 teaspoon minced garlic
1 cup water
2 (15 ounce) cans tomato sauce
1 tablespoon unsweetened cocoa powder
1 tablespoon Worcestershire Sauce
1 teaspoon beef bouillon granules
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (16 ounce) box uncooked long spaghetti
1 (8 ounce) package shredded sharp cheddar cheese
1 red onion, chopped

In a Dutch Oven over medium-high heat, cook the ground beef; stirring occasionally until browned (4 to 5 minutes), then drain off the fat.

Add the onion and garlic; cooking until browned (2 to 3 minutes).

Stir in the next 11 ingredients.

Continue cooking until mixture comes to a boil (about 4 to 5 minutes).

Reduce heat to low, cover, and cook 60 minutes; stirring occasionally.

Meanwhile, cook the spaghetti according to package directions; then drain.

To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti, and top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.

About: 7 servings.




Pork Sausage Bean Chili

1 lb. "seasoned" ground pork sausage (*See note)
1/2 cup finely chopped onion
1/2 cup diced green bell peppers
1/2 cup chopped celery
1/2 teaspoon brown sugar (I added dark brown sugar)
2 tablespoons chili powder
1 tablespoon ground cumin
2 (14.5 oz.) cans stewed tomatoes, cut-up the tomatoes
1 (8 oz.) can tomato sauce
1 ( 5.5 oz.) can chili style beans, undrained
1 (15.25 oz.) can black beans, rinsed and drained

In a large soup kettle or Dutch Oven, add the ground pork sausage, chopped onions, bell peppers, and celery.

Cook till the sausage is brown, and the vegetables are a bit tender; drain off excess grease.

Add the brown sugar, chili powder, and cumin; stir well.

Add the stewed tomatoes, the tomato sauce, and the canned beans.

Bring to a boil, then reduce the heat, and simmer (uncovered) for about 30 minutes; stirring occasionally.

Yields: 6 - 8 servings

Note: "Seasoned" ground pork sausage, is ground pork that has garlic, onion, ground sage, salt,
and black pepper added to it.




Here's a different kind of chili I make, using Hershey's Milk Chocolate "Snack-Size" Candy Bars, but sometimes I will use 10 Hershey Milk Chocolate Kisses in place of the snack size chocolate bars. I love how this chili smells while it's simmering. You can actually smell the chocolate.


Chili with Chocolate

1 lb. ground beef
1/2 cup diced onion
1 clove of garlic, minced
1 tablespoon chili powder
2 teaspoons chili powder
3 (8-ounce) cans tomato sauce
4 Hershey's Milk Chocolate "Snack-Size" Candy Bars
1 (16-ounce) can Bush's Kidney Beans, drained and rinsed

In a 3-quart saucepan, spray the bottom of pan with a no-stick olive oil cooking spray.

Add the ground beef, onion, and garlic, and cook until the beef is brown, and onion is soft.

Drain the meat, to remove any excess grease, then add the meat back to the pan.

Add all of the chili powder to the pan, along with the tomato sauce, and the snack-size chocolate candy bars. Cook over a low simmer for 5 minutes; stirring frequently.

Add the kidney beans, and stir frequently while simmering for 5 minutes, or until the chili is heated through.

Ladle the chili into bowls, and serve immediately.

Yields: 4 servings

Last edited by 1DomesticGoddess; 02-24-2015 at 01:15 PM..
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Old 02-24-2015, 02:25 PM
 
6,044 posts, read 2,786,796 times
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If your “Chili” recipe contains meat other than beef or pork, ground meat of any kind, beans, corn, or any kind of packaged “Chili” mix, it’s not Chili. It may be hotdog sauce, bean soup, or some sort of Yankee abomination, but it ISN’T Chili.


However, that doesn't mean that it isn't good food. . .
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Old 02-24-2015, 02:56 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by TaxPhd View Post
If your “Chili” recipe contains meat other than beef or pork, ground meat of any kind, beans, corn, or any kind of packaged “Chili” mix, it’s not Chili...
My chili recipe contains ground turkey and beans, and yes - it's chili.
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Old 02-24-2015, 03:31 PM
 
6,044 posts, read 2,786,796 times
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Quote:
Originally Posted by Dirt Grinder View Post
My chili recipe contains ground turkey and beans, and yes - it's chili.
If it makes you feel good. . .
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Old 02-24-2015, 03:35 PM
 
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Not mine, but an excellent Chili recipe:

Quote:
VacaDuck’s Powder Keg Chili (original recipe)

Ingredients
• 4 pounds of London Broil, diced into 3/8" cubes
• 6 medium white onions, diced up nice and fine
• 2 bulb of garlic, similarly diced
• 50 dried Arbol chilies, turned to powder in the food processor
• 10 dried New Mexico chilies, diced up nice and fine
• 8 large Jalapeños, diced
• 8 Habaneros, diced
• Cumin, and chili powder - no real measurement, just what looks and tastes right.
• 2 Tablespoons smoked paprika
• 2 Large bell peppers, diced up like the Jalapeños
• 2 large can of stewed tomatoes,
• 1 large can of Beef Broth
• ¼ cup of molasses
• 2 bottles of your preferred beer (1 for the chili, 1 for the cook)
• Optional – substitute 1 pound of pork for 1 pound of beef.

Directions
• Sweat all the veggies in a large pot.
• Brown the beef with a touch of salt and pepper.
• Add all ingredients to the pot with the veggies and let simmer for 3 hours.


This is the original recipe. I now use tri-tip instead of London broil, have added a pound of chorizo into the mix and no longer use tomato.

8 Habaneros is A LOT. You might want to reduce (perhaps significantly) the number of these.
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Old 02-24-2015, 03:38 PM
 
Location: Self explanatory
11,453 posts, read 4,839,311 times
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Old Towns 3 Meat Chipotle Chili w/ Maseca & Finished w/ Crema and Shredded Cheese

Rich, hearty, a little smokey, loaded with meat, it will warm you up and make you feel good inside. The masecca is corn flour, it helps tighten things up at the end and gives a very mild corn flavor. For finishing, you can add Cilantro, Green Onion, Chopped Jalapenos, whatever makes you happy.

I left the beans out of this batch, as my ladyfriend doesn't prefer them. You can add beans in the last 30 min of cooking, I would recommend kidney beans, as they are meaty and hold up well.


WHAT YOU'LL NEED!



The Veg:
1 large Onion, diced
1 Large Red Bell Pepper, diced
8 Gloves Garlic, minced

The Meat:
1.5lbs of Sirloin, Diced into fork sized chunks. Dry Rubbed and ready to be blackened/bronzed.
1.5lbs of 80/20 Ground Beef
HALF Lb of Smoked Sausage, your call, whatever you prefer

The Wet Goods:
1 Box Low Sodium Beef Stock
2 Cans, Diced Tomatoes
1 LG Jar of Prepared Salsa, I like the Chipotle Salsa from Safeway because I get my groceries delivered, and that's what I ordered on a whim. It was good.

The DRY Goods:
Smoked Paprika
Granulated Garlic
Paprika
Dark Chili Powder
Light Chili powder
Cumin
Salt
Pepper


OFF WE GO!

I Try to prepare the steak in advance, and give it a few hours to marinate in a dry rub of all of the above dry mix spices. Above, you can see how it should look, it is next to the ground beef.

Get 2 pans going, one saute for the steak, and later the veg, and one Stockpot/Soup pot for the ground beef, and the rest of the goods.

Heat the saute pan over high heat, wait for it to smoke, and go in with your steak. You are looking for a nice bronzed color, you want flavor, not burnt and bitter.



In the OTHER pan, you get the ground beef browning, and the sausage going. Let that stuff come down, and you are going to drain about 90% of the liquid/fat it renders.



Once the Steak is to a color of your liking, remember more color = more flavor, add it into the DRAINED ground beef and sausage. That is all the meats in the pot.



Continue to let all of this cook down, and develop some color.



While this is going on, in the SAME PAN you did the steak in, add in the diced onion, and diced peppers. You want to sweat these down a bit, and they will start to pick up some color from the left over fond from the steak you cooked earlier. Let them mingle with all that, and get nice and happy. ONCE the veg is nicely colored, deglaze the rest of the fond with about half of the beef stock.



Let this cook down until the liquid is down about half. At this point, Add it to the meat pot. Also, add in the diced tomatoes, juice and all, the salsa, and about 3/4 of the remaining beef stock. Mix well and add in your dry spices.





Once everyone is in the pot, go ahead and bring to a boil, then, a simmer. Let 'er rip for about an hour until the steak parts are just fork tender, but still have some bite to them. The liquid should reduce a bit if you leave the lid off a bit.

In a separate bowl, you want to mix the remaining beef stock with the Maseca (corn flour), and leave it as a paste. If it gets too thick, just add some water. take the chili OFF the heat and slowly whisk this into the Chili. It will start to tighten up quickly, so keep an eye on it. It is also going to CONTINUE to thicken as it gets back On the heat, so keep it a little under the consistency of the FINISHED product. Let simmer for another 15-20 min. If it happens to get too thick, hit it with some water, no biggie.

The leftover maseca. . .



The Finished pot of Chili




Service:

Your call. . . I kept it simple here, because sometimes less is more. You can add cilantro, green onion, jalapenos, crushed crackers/doritos, whatever you want. For ours, just did crema and cheese with a side of Flaky Biscuits.






If you like Chili, I can assure you this will NOT disappoint.
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Old 02-24-2015, 04:43 PM
 
Location: South Central Texas
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I've posted this before...

The history of Chili.

Very little tomato if any in original chili recipes...

Chili con carne - Wikipedia, the free encyclopedia
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