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You lost me completely. If you're adding carrots and celery, you're not making chili. It's more like Bolognese with chili spices. Honestly. I've never heard of carrots and celery going in chili.
My usual chili is ground turkey or beef (if I use meat at all), browned with onions, drained, and seasoned with cumin, garlic, chili powder, whatever seasonings I feel will best impart the flavor I'm going for...some times a premixed Adobo seasoning (I used Penzeys if I use premixed), their various varieties of chili seasoning, sometimes their fajita seasoning. I'm not a fan of a lot of premixed seasoning packet, but Penzeys are an exception to the rule, for me.
Then I add to the seasoned meat mixture as many cans of beans as I need to get the right ratio of beans to meat. I don't like dark red kidney beans (too chalky/meal-y for me), but usually use some combo of light red kidney beans, pinto beans, and/or black beans. I usually drain/rinse the beans. Then I add a couple of cans of Rotel or other canned diced tomatoes with chilis already added in, without draining. Then I check the consistency. If it's too soup-y, I add more beans. If it's too much the texture of meat sauce, I add a little tomato juice or water to thin slightly. I don't like it to be either broth-y or the consistency of sloppy joes, somewhere in between the two is what I'm going for. I add more of the seasoning that I used to season the browned meat, and let it simmer and allow the flavors to meld, then I taste and adjust seasonings as necessary.
It's a good basic ground meat chili, and can be added to and tweaked from there. I've done it with half ground beef or turkey, half ground sausage. I've diced up and browned a package of bacon, and added that to the meat. I've eschewed meat altogether, and done just beans. I don't typically add other veggies (no carrots, celery, no corn, etc.) but you certainly could. If my husband's not eating, I'll add Marie Sharp's hot sauce during the cooking process.
If you want it to be like Wendy's chile, make the copycat recipe. There are several versions out there floating around, but all are basically the same.
You lost me completely. If you're adding carrots and celery, you're not making chili. It's more like Bolognese with chili spices. Honestly. I've never heard of carrots and celery going in chili.
What I was saying is OP is making more of a tortilla soup, to which I would add a few vegetables for flavor. I would not add them to chili either.
Tried this chili recipe last night,except I left out the 4 cans of stewed tomatoes, the carrot, and only used one onion My Simple Chili Recipe - Allrecipes.com
I want my chili to come out how wendy's makes theirs..kinda like a soup. This recipe was good,but seem like it needed a little something extra. How could I have made this chili more like a soup? what would you add/change about this recipe?
Add the liquid left out from the tomatoes and I never use stewed tomatoes in chili, I only use V8 and add more Chili powder.
A lot of chili recipes vary, but most have some tomato in them.
There is a hot red chili recipe that I occasionally use.
20 dried chilis
4lbs chili meat
1 tsp oil
1 med onion chopped
4-5 garlic cloves- minced
1 tsp oregano
1 tsp camino
salt and pepper to taste
1 10oz can of tomato sauce
3/4 cup water
2-3 TBSP masa flour (leave out if you want 'soupy' )
You can always add more water to make it soupy, but the tomatoes help to make the base. Basically soften the dried chilis in water (stems and seeds removed). Puree in blender. Brown meat, garlic and onions in oil, add spices, then chili puree, tomato sauce and water and boil. Reduce heat and simmer 3-4 hours.
That is a basic no nonsense chili recipe. No beans, no veggies other than aromatics.
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I use a 28oz. can of crushed tomatoes in my chili. The juice from the beans makes it soupier...I like beans in my chili.
Many years ago my Mom made a chili with no beans for a New Years Day party. I wish I had that recipe. It cooked all day and was transferred to a crock pot to keep warm and serve from. Man, that was good.
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