Wyoming Chili (home, best, company)

[CptnRn]

Growing up in Wyoming I thought all chili had beans in it. I like making mine with red beans. Down here in Texas some people think it is a sacrilege to put beans in your chili.

Still my wife and I like mine just fine with beans. Occasionally I will make it with out, but I just made a new batch with beans and it tastes great.

Here is my recipe. I added the * spices after reading the winning chili recipe from the "2008 Terlingua International Chili Championship Winner for Best Tasting Chili", and I liked the additional flavor it provided. But you can leave them out if you want to stay with a basic recipe.

This recipe is usually enough to serve my wife and I for 3-4 meals. I sometimes freeze part of it to thaw out later.

3 can tomato sauce
3 can red kidney beans
3 lb hamburger or chili meat
3 med onion diced
6 Tbsp chili powder
1 cube beef bullion*
1 cube chicken bullion*
1 tbsp paprika*
1Tbsp granulated garlic*
1 Tbsp cumin*
Salt and Cayenne pepper to taste
Brown meat and diced onion together, DRAIN
Add 1 Cup water with bullion & steam for 10 minutes in large pot.
Add tomato sauce, beans and spices. Simmer one hour or longer.

[jody_wy]

A good friend from New Mexico would have a problem with the Chili powder.....

[ElkHunter]

I use 3-4 different kind of beans in my chili. I'm not satisfied with just one kind of bean. Dark kidney, pinto, navy, and light kidneyl, as a bare minimum. I use elk chunks for the meat. Stewed tomatos, tomato paste, tomato sauce dryed red chili's - pulverized, green chilies, jalapena's, and here is a little trick my grandmother taught me. If tomatos cause you heart burn, throw in a tablespoon of brown sugar. It will take the acid taste, right out. I don't have problems with tomatos, but I still use brown sugar in it. My kids insist that Wendy's stole my recipe.

[jody_wy]

hint add cumin right close to the end of the cooking time , it will make a difference

[ScottStielow]

Always have liked chili. Like see how everyone else makes it with different home made recipe's. Thanks for the topic
Scott

[branDcalf]

If I'm making it for myself, my family, or people I know well, I put beans in the chili. Several kinds if I have them.

If I'm having company that I don't know very well, I cook beans separately and people can make up their own minds.

I agree with the cumin suggestion, too.

[Brian_M]

While I've never had chili withOUT beans. Then again, my family (blood) is all northern oriented... MN and WY. My wife is from GA, and They use beans too...

Oh, wait.. I take that back, I've never had green chili with beans.

*shrug* it's like the soda/pop/coke thing, and it seems like the same is true for hot cereals ~ you either like oatmeal or grits, but not both.

[CptnRn]

Originally Posted by ScottStielow

Always have liked chili. Like see how everyone else makes it with different home made recipe's. Thanks for the topic
Scott

Yes, the varieties is interesting. I enjoy going to chili contests just to see and taste the amazing variety.

[CptnRn]

Originally Posted by ElkHunter

I use 3-4 different kind of beans in my chili. I'm not satisfied with just one kind of bean. Dark kidney, pinto, navy, and light kidneyl, as a bare minimum. I use elk chunks for the meat. Stewed tomatos, tomato paste, tomato sauce dryed red chili's - pulverized, green chilies, jalapena's, and here is a little trick my grandmother taught me. If tomatos cause you heart burn, throw in a tablespoon of brown sugar. It will take the acid taste, right out. I don't have problems with tomatos, but I still use brown sugar in it. My kids insist that Wendy's stole my recipe.

I wonder if our local Wendy's has Elk Chili? I'd like to try that!

[ElkHunter]

Originally Posted by CptnRn

I wonder if our local Wendy's has Elk Chili? I'd like to try that!

Well, my freezer is completely full of elk, antelope, and deer. No beef. So each time i change up on the meat. My favorite is antelope. I cut up a lot of chislic, so us that in my chili.