Tis the season to cook chili

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serenity blaze
Member Empyrean

since 2000-02-02

Posts 27738

0 posted 2002-11-01 02:18 PM

that's right...RECIPES...

YOU GOT 'EM--AND I WANT 'EM!

fess up folks...what izzat stuff in yer chili?

vlraynes
Member Rara Avis

since 2000-07-25

Posts 8229
Somewhere... out there...

1 posted 2002-11-01 03:43 PM

Well, being the 'not a cook' that I am,
I am the wrong person to ask, but I'll do my best.

Vicky's Chili Recipe

Ingredients:
    1 can Stagg Chili Laredo
    Cheddar Cheese

Carefully open can of chili.
Pour into favorite bowl with handle,
being careful not to spill a drop.
Place in microwave and heat for 1 minute.
While chili is heating, grate cheddar cheese.
Remove from microwave, and stir in a generous
amout of cheddar cheese.
Sprinkle more cheese on the top...and a pinch more.
Place in microwave and heat for an additional 30 seconds
or until cheese on top is sufficiently melted.
Remove from microwave, and stir slightly to assist
in the cooling process.
Grab a spoon and enjoy, being careful not to burn your tongue!
[This message has been edited by vlraynes (11-01-2002 03:45 PM).]

serenity blaze
Member Empyrean

since 2000-02-02

Posts 27738

2 posted 2002-11-01 05:15 PM

try not to work too hard...

vlraynes
Member Rara Avis

since 2000-07-25

Posts 8229
Somewhere... out there...

3 posted 2002-11-01 05:52 PM

Oh, believe me...when it comes to cooking,
I DO try to work as little as possible.
You should see what I can do to a box of
Kraft Mac & Cheese, though! LOL [This message has been edited by vlraynes (11-01-2002 05:54 PM).]

Janet Marie
Member Laureate

since 2000-01-22

Posts 18554

4 posted 2002-11-01 06:17 PM

Mardi-Gras Heat

what else baby...what else????

Alicia
Member

since 2002-03-22

Posts 279

5 posted 2002-11-01 09:16 PM

~I don't/can't cook so no recipe here, but I suggest meatless chili with Fritos either on top, in, or eaten with (if they're the big scoop ones). Yum. (Fritos outside of chili are just plain ick, and smelly too).

Mysteria

Member Laureate

since 2001-03-07

Posts 18328
British Columbia, Canada

6 posted 2002-11-02 12:48 PM

I just had this as dinner tonight so your timing on this request is great!  Here you go - you can use hamburger but to me "real" chili is done this way, but that is just my opinion.

4 Alarm Texas Chili
(increase chili powder for 5 Alarm)

20 small dried hot chili peppers or 2 tablespoons crushed red pepper
2 tablespoons chili powder
3/4 pound beef round steak and boneless pork, cut into little 1/2 inch cubes
2 tablespoons good cooking oil
1-2 large chopped onions (depends on your taste)
1 big green pepper
3 cloves minced garlic
1 tablespoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon  ground black pepper
1 14 1/2-ounce can beef broth or home made stock
1 12-ounce can  beer
3 cups hot cooked pinto beans and/or hot cooked rice
Sliced jalapeno peppers are optional on the side, as is mustard

Stir crushed red peppers and chili powder,  together and set aside.
In a large saucepan or Dutch oven cook half of the meat in hot oil untilits brown. Remove the meat from the pan and set aside. Add remaining meat, onion, garlic, cumin,
paprika, ground black pepper, and your ground chili pepper mixture and cook until the meat is brown.

Return all meat to saucepan. Stir in the beef broth and beer. Bring to a boil.
Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30
minutes more or until meat is tender and sauce is desired consistency,
stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish
with sliced jalapeno peppers, if desired.

This freezes well and keeps up to four months in your freezer.

A smile costs nothing but makes someone rich.

serenity blaze
Member Empyrean

since 2000-02-02

Posts 27738

7 posted 2002-11-02 02:55 PM

thank you Sharon! This thread was inspired by a pot of chili of course---after speaking to a couple of my favorite poets here, and they shared some of their secret ingredients with me (shaking my head STILL at the peanut butter "you-know-who"--but Ed? the cinnamon WORKED...gotta tell ya, every bit WENT at the party!)

thanks all...and? any more? I love to cook and I'm always looking for new ideas.

Wind

Member Elite

since 2002-10-12

Posts 2981

8 posted 2002-11-02 03:16 PM

It's a secret and I can't tell you!

But I can tell you my recipe for the best apple cidar in the world.....

Ron

Administrator

Member Rara Avis

since 1999-05-19

Posts 8669
Michigan, US

9 posted 2002-11-02 04:09 PM

Chili is easy. Find anything in the 'fridge that doesn't actually have mold growing on it (or at least not much), throw in lots of chili powder, and cook it for a few days. Voila.

The real secret to good chili (and Louisiana navy bean soup, too) is the corn bread. Not Johnny cake, which has more sugar, but real corn bread. Hot. Lots of butter. Not only does it taste good, but it helps absorb the tears from the chili.

Poet deVine

Administrator

Member Seraphic

since 1999-05-26

Posts 22612
Hurricane Alley

10 posted 2002-11-02 04:46 PM

Ok..I tried Sharon's recipe and lo and behold! I found a way to remove old paint from my kitchen cabinets!!! It just runs right off the cabinets and can be easily wiped off - just by coming in contact with the steam from Sharon's chili!

And Ron? I agree - the restaurant 'Sweet Tomatoes' has really good cornbread. It has real corn in it too!

I like to eat my chili with tortilla chips..never use a spoon.

serenity blaze
Member Empyrean

since 2000-02-02

Posts 27738

11 posted 2002-11-02 09:02 PM

laughing at Ron...you just reminded me of Local Reb and our argument over gumbo...grin...

I still think he should rename HIS version "bumgo..."

[This message has been edited by serenity blaze (11-02-2002 09:13 PM).]

Alicat
Member Elite

since 1999-05-23

Posts 4094
Coastal Texas

12 posted 2002-11-02 10:42 PM

Well, I love making chili, but I cheat a bit. I've tried making it from 'scratch' and it never came out right. I've tried kits, and only one has ever worked like I wanted it to without tasting like that gawdawful Hormel stuff.

Wick Fowler's 2-Alarm Chili Kit
2 pounds of meat of personal choice
1 8 oz can tomato sauce
Mess of beans to make chili last more than 1 hour.

Works great if you get some pork tenderloin or stew beef and let simmer on low in a crockpot with all the spices for about 8 hours. And for this household, with a 12-year old bottomless pit and a very active 20-year old, I find I usually have to use 3 kits and about 10 pounds of meat. There's usually enough left over for chili spaghetti (about a quart) after those eating machines finally get full. And that's after adding it to beans, served on rice, with cornbread on the side.

Never underestimate the eating power of teens.

serenity blaze
Member Empyrean

since 2000-02-02

Posts 27738

13 posted 2002-11-02 11:26 PM

Ali...m'bro!!!! snoopy hugs!

and had to grin at this:

"Never underestimate the eating power of teens"

Never underestimate their digestive powers either!

My son is not quite thirteen, and yet we have nicknamed him "Jethro"--as in "Bodine"--as in Max Bayer, Beverly Hillbillies.

I once watched this child eat EIGHTEEN slices of pizza at a pizza buffet. And that doesn't count the desert pizza which he topped with vanilla ice cream and chocolate chips. I watched this with fascination--then a bit of nausea as I watched him yet again top it all off with approximately 1-2 pounds of lime jello...

Thanks for the chili tips...tho suddenly? I'm not as hungry as I was...hmmm.

It's good to see you...even if you do sneak on little cat feet!

Mysteria

Member Laureate

since 2001-03-07

Posts 18328
British Columbia, Canada

14 posted 2002-11-03 04:14 AM

He, he, maybe we could turn recipes into poems and start a whole new category called "Passions In Food For Thought?

I love cornbread with my chili too, and here is the recipe, and it is guaranteed to leave the paint on the cupboards but it might put an inch or two on the hips

Old-Fashioned Corn Bread

2 eggs
2 c. freshly ground corn
2 cups milk, about (to form a batter)
3/4 c. ground wheat berries
2 level Tbs. sugar
4 level tsp. baking powder
Grind corn kernels according to directions. Beat the eggs well, add the milk and sugar, mix well the flour and baking powder with corn meal to form a soft batter.
You may need to add additional cornmeal from the recipe to get the right mixture.

Bake in shallow, well-greased pan in a moderate oven (approximately 350 F. degrees) about half an hour.

or here's the easier version the kids make:

Easy Corn Bread

3/4 c corn meal
1 c  whole wheat flour
4 t  baking powder
3/4 t salt
1/4 c honey (or I like using molasses!)
2 T  applesauce (buy a jar of baby food it works!)
3/4 c soy milk, milk or water
1    egg (or 1/4 cup egg substitute) beaten
1/2 c  water

Sift together corn meal, flour, baking powder and salt. Add remaining ingredients; mix well with a spoon. Pour into a 9" no-stick dish (or spray a 9" dish with "oil & flour" non-stick spray). Bake at 350 degrees for 25 minutes, or until golden brown.

[This message has been edited by Mysteria (11-03-2002 04:20 AM).]

Alicat
Member Elite

since 1999-05-23

Posts 4094
Coastal Texas

15 posted 2003-12-29 06:37 PM

Well, made up a gallon or so of liquid fire, skimmed off 2 quarts for later, and the rest didn't last more than 2 hours. And those 8 pounds of 1" cubed, trimmed brisket only made it better. Now I have some ideas for chili dishes, like Blazing Jackets (twice baked potatoes mixed with chunky chili and topped with a mix of pepper jack and medium cheddar), Sulphur Spuds (jacketted potatoes topped with chili and slivers of sharp cheddar), Devil Dogs (Hebrew Nation franks slathered in chili, topped with diced onions and medium cheddar), Chili Roll (like Devil Dogs, minus the frank...just chili in a bun), Frito Pie (see recipe in Haven), Mexican Casserole (our version, which is akin to lasagne, only with chunky beef chili for the sauce and meat), and Sordid Shepherd's Pie (with, you guessed it, chunky chili topped with mashed potatos and cheddar and baked).

As for cornbread, when a normal can of creamed corn is used, it comes out a bit softer (not as crumbly) and a little bit sweet. Is good stuff!

Now I gots a cravin...I gotta learn not to discuss chili on a bare tummy...think I might be able to thaw out a bit to tide me over.

iliana
Member Patricius

since 2003-12-05

Posts 13434
USA

16 posted 2004-01-06 01:41 AM

No Title Chili From Texas

2 lbs. Angus ground beef
2 lbs. ground pork
1 green bell pepper
1 medium onion
1 stick butter (not oleo)
1 large can chopped tomatos
2 cans pinto beans
2 cans light kidney beans
2 Tbsps. Hershey's chocolate powder
2 Tbsps. Cinnamon
3 bay leaves
1/2 tsp. white pepper
1 tsp. salt
1/2 tsp. ground cumin

In a large pan, use about half the butter and fry the cinnamon, chocolate, cumin, bay leaf and white peper, then add the meat and brown it all together --

Simultaneously, in a food processor, blend the bell pepper, onion and chopped tomatos (you may have to do the pepper and onion at one time and the tomatos separately depending on the size of your food processor. When finely blended, pour into a very large stew pan. Add the beans. Then, add the meat mixture (draining excess grease). You may need to add a little water (optional). Final touch, add the rest of the butter and cook for at least an hour over stirring when necessary.

Hope you like it.

KristieSue

Senior Member

since 2003-01-31

Posts 1460
PA, US

17 posted 2004-01-06 12:07 PM

I don't know if anyone mentioned this in a previous post...don't know if it is an original idea or not...

but how about a cook book recipes from Passion's members? If everyone wanted to mail me a recipe I would type them up and print them out and mail them out. I could do everything for free (for the next 4 mos) except for postage. Maybe it's a stupid idea, but I'd be up for it...

Failure isn't failure if a lesson from it is learned ~ KS

TwistedKnickers
Junior Member

since 2004-01-02

Posts 35
Saskatchewan, Canada

18 posted 2004-01-06 03:13 PM

Hi all...
I love Mysteria's idea. We could call it Rhymin' Recipes!! Although...Chicken a l'Orange could be a wee bit of a problem. But just imagine what one could do with chili! Pffft.

iliana
Member Patricius

since 2003-12-05

Posts 13434
USA

19 posted 2004-01-08 02:44 AM

Oooooopppps --- I forgot something in the above chili recipe -- really, the secret ingredient! Add 1/2 cup chopped parsley to the mixture when all is combined. Something about that parsley!

Christopher

Moderator

Member Rara Avis

since 1999-08-02

Posts 8296
Purgatorial Incarceration

20 posted 2004-01-08 10:20 AM

this whole "cooking" thing still stumps me...

what's the point if you can't microwave it???

Susan Caldwell
Member Rara Avis

since 2002-12-27

Posts 8348
Florida

21 posted 2004-01-08 03:10 PM

high five Christopher!

Only one burner on my stove works...and I don't even use that...

The nuke machine is my friend!!!

"if you won't let me fall for you
then you won't see the best that I would love to do for you"
~Dido~

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