thatdarncat
Overlord of Chat
Anyone at all? Preferably a crock pot/slow cooker recipe, but I'll take anything I can get 
[OT Food] Anyone got a chili recipe to share?
- Thread starter thatdarncat
- Start date
mmmmm...Chili! yummy!
I've got an easy one!
Depednding on how much you want to make...
2-4 cans of "Red chili beans" I use S&W or Hunts
(shoot I think it''s Hunts.. ...it's in a can with an all red label...darn it I don't have one here right now...
I'm pretty sure it's Hunts, but I prefer this kind.)
1-2 cans of stewed tomatos.
(BTW canned vegetables have more vitamins than fresh from the store as they are picked when they are ripe, and store bought are not allowed to "vine ripen."
Yeah you didn't ask for nutrition tips, that's just an FYI freebee!
)
@1lb of cooked ground hamburger (preferable seasoned-I usually use a "taco" type seasoning. And of course if you don't eat beef you can always use chicken, turkey, or pork.)
I also normally use "dry" seasonings,
cummin, chili powder, onion, garlic, salt, pepper, cayenne/red pepper.
All "to taste" (if you aren't sure how much just go with a "teaspoon" per can of beans, that should have you covered. You can always add more.
And that is it!
You can let it cook in a crock pot on low for probably as long as you want.
I normally start it out on high to get it good and hot and then turn it down but if you are going to leave it all day then just start low and slow cook it.
I take it to "pot lucks" at work all the time.
Cheers!
I've got an easy one!
Depednding on how much you want to make...
2-4 cans of "Red chili beans" I use S&W or Hunts
(shoot I think it''s Hunts.. ...it's in a can with an all red label...darn it I don't have one here right now...
I'm pretty sure it's Hunts, but I prefer this kind.)1-2 cans of stewed tomatos.
(BTW canned vegetables have more vitamins than fresh from the store as they are picked when they are ripe, and store bought are not allowed to "vine ripen."
Yeah you didn't ask for nutrition tips, that's just an FYI freebee!
)@1lb of cooked ground hamburger (preferable seasoned-I usually use a "taco" type seasoning. And of course if you don't eat beef you can always use chicken, turkey, or pork.)
I also normally use "dry" seasonings,
cummin, chili powder, onion, garlic, salt, pepper, cayenne/red pepper.
All "to taste" (if you aren't sure how much just go with a "teaspoon" per can of beans, that should have you covered. You can always add more.
And that is it!
You can let it cook in a crock pot on low for probably as long as you want.
I normally start it out on high to get it good and hot and then turn it down but if you are going to leave it all day then just start low and slow cook it.
I take it to "pot lucks" at work all the time.
Cheers!
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BSF
Explorer
Heh! I assume you mean something like texas-style chili. Trust me, you do need to know what you are getting if you order Chili in New Mexico.
That being said, I usually make mine up as I go. But, it is usually pretty close to Paulewaug's. Usually, when I am simmering the meat (I tend to use ground turkey), I will add a few cloves of crushed garlic and sliced or diced onion, oh, and pepper.
Mix the whole thing together, add the meat (plus anything else you added) and cook it together for a while. If you like it thicker, a little masa flour will help. If it is too thick, a little bit of olive oil may help. Barring that, judiciously adding water is good too.
If you like it spicy, add some chopped green chile, or chopped jalapeno.
EDIT: Oh, and if you want to make it last a bit longer, boil up some rotini or seashell pasta. Chili goes good over pasta and you can probably make the meal go twice as far. (Twice as many people, twice as many helpings, twice as many days, whatever)
That being said, I usually make mine up as I go. But, it is usually pretty close to Paulewaug's. Usually, when I am simmering the meat (I tend to use ground turkey), I will add a few cloves of crushed garlic and sliced or diced onion, oh, and pepper.
Mix the whole thing together, add the meat (plus anything else you added) and cook it together for a while. If you like it thicker, a little masa flour will help. If it is too thick, a little bit of olive oil may help. Barring that, judiciously adding water is good too.
If you like it spicy, add some chopped green chile, or chopped jalapeno.
EDIT: Oh, and if you want to make it last a bit longer, boil up some rotini or seashell pasta. Chili goes good over pasta and you can probably make the meal go twice as far. (Twice as many people, twice as many helpings, twice as many days, whatever)
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Oni
First Post
Lets, see I kinda guestimate so thisn't so much a recipe as a general guideline.
Fry up some meat (I usually use ground beef or some type of smoked sausage or kielbasa) with chili seasoning, garlic, jalapenos and juice, couple dashes of Hot Sause (I use Devil's Revenge), big ol' chunks of onion and green pepper. Once the meat is properly cooked I add in kidney beans and sometimes chick peas and a couple cans of crushed tomatoes. Add a little water and let simmer on a low heat for a few hours stirring occasionally. Serve with topped with cheese and sourcream to taste.
Don't know how useful that is, but thats what I do.
Fry up some meat (I usually use ground beef or some type of smoked sausage or kielbasa) with chili seasoning, garlic, jalapenos and juice, couple dashes of Hot Sause (I use Devil's Revenge), big ol' chunks of onion and green pepper. Once the meat is properly cooked I add in kidney beans and sometimes chick peas and a couple cans of crushed tomatoes. Add a little water and let simmer on a low heat for a few hours stirring occasionally. Serve with topped with cheese and sourcream to taste.
Don't know how useful that is, but thats what I do.
alsih2o
First Post
1 8 link package of mild italian sausages-
slit them open and heat iin oil...
1 12-oz can light kidney beans, 1 12-oz can dark kidney beans.
add when sausage is browned..
1 big ol' can of tomato puree
add on the beans...
1 small can tomato paste
just toss it in...
1 garlic bulb
smash it with the flat part of a large knife, do not cut, mince or chop, just smash. the longer garlic cooks the less harsh it is. for firey folks i cook it really hot in some olive oil in a seperate sauce pan and just add the oil late in the process, for me i add it right after the tomatoes.
chilli powder to taste, 3 dashes soy sauce, 1 large tbsp of brown sugar.
cook for at least 4 hours. remove from heat, let cool, refrigerate for at least 1 day, reheat.
sooooo goooood
slit them open and heat iin oil...
1 12-oz can light kidney beans, 1 12-oz can dark kidney beans.
add when sausage is browned..
1 big ol' can of tomato puree
add on the beans...
1 small can tomato paste
just toss it in...
1 garlic bulb
smash it with the flat part of a large knife, do not cut, mince or chop, just smash. the longer garlic cooks the less harsh it is. for firey folks i cook it really hot in some olive oil in a seperate sauce pan and just add the oil late in the process, for me i add it right after the tomatoes.
chilli powder to taste, 3 dashes soy sauce, 1 large tbsp of brown sugar.
cook for at least 4 hours. remove from heat, let cool, refrigerate for at least 1 day, reheat.
sooooo goooood
thatdarncat
Overlord of Chat
Hey look, I've got two other recipe threads. This is starting to be a habit
ENWorld pasta sauce recipes
ENWorld Stirfries
ENWorld pasta sauce recipes
ENWorld Stirfries
drnuncheon
Explorer
New way to solve the server money problem: the ENWorld Cookbook!
Li Shenron
Legend
What does this thread have to do with D&D at all??? Ok, just to justify that I post here, I'll tell you that this Italian recipe is especially useful as a quick & hot dinner with fellow gamers in the middle of a D&D session, since it stimulates the functionality of the brain, grants good humor, improve socialization and bla bla bla...
SPAGHETTI AGLIO, OLIO & PEPERONCINO
Also known as the possibly most cost-effective dish in Italy.
Ingredients: spaghetti (100g/person), garlic (2-3pieces/person), dried red chili pepper (3-4pieces/person), parmesan cheese, extravirgin olive oil, salt
1) put a big pot full of water on the fire and let it reach boiling point
2) in the meantime, cut the garlic pieces in thin slices and warm up 2 spoonfuls of the extravirgin olive oil in a wide frying pan
3) when the oil i hot and starting to fry, put the garlic into the pan and crush the dried pepper there as well
4) stir at low temperature until the garlic has become golden, then turn off the heat and wait for the pasta
5) when the water was fiercely boiling, add a spoon of sea cooking salt and then the spaghetti: they usually need to cook 8 minutes, but after 5 you better start tasting them to check they are cooked but still hard (well, I can't teach you this point, it's "the art"
)
6) once the pasta is ready, pour it out of the pot into a tool with holes to let the water drain away, then move the spaghetti into the pan with oil, garlic and peppers and turn the heat on again (medium-low), and stir for one or two minutes to grease them up with the oil, while scraping a lot of parmesan on top
(keep on stirring so the cheese melts in a crunchy way around the spaghetti)
Obviously, the result may depend on which ingredients you can find. In any case it probably costs something like 1$ for 5 or more persons.
Ok, just to justify that I post here, I'll tell you that this Italian recipe is especially useful as a quick & hot dinner with fellow gamers in the middle of a D&D session, since it stimulates the functionality of the brain, grants good humor, improve socialization and bla bla bla...SPAGHETTI AGLIO, OLIO & PEPERONCINO
Also known as the possibly most cost-effective dish in Italy.
Ingredients: spaghetti (100g/person), garlic (2-3pieces/person), dried red chili pepper (3-4pieces/person), parmesan cheese, extravirgin olive oil, salt
1) put a big pot full of water on the fire and let it reach boiling point
2) in the meantime, cut the garlic pieces in thin slices and warm up 2 spoonfuls of the extravirgin olive oil in a wide frying pan
3) when the oil i hot and starting to fry, put the garlic into the pan and crush the dried pepper there as well
4) stir at low temperature until the garlic has become golden, then turn off the heat and wait for the pasta
5) when the water was fiercely boiling, add a spoon of sea cooking salt and then the spaghetti: they usually need to cook 8 minutes, but after 5 you better start tasting them to check they are cooked but still hard (well, I can't teach you this point, it's "the art"
)6) once the pasta is ready, pour it out of the pot into a tool with holes to let the water drain away, then move the spaghetti into the pan with oil, garlic and peppers and turn the heat on again (medium-low), and stir for one or two minutes to grease them up with the oil, while scraping a lot of parmesan on top
(keep on stirring so the cheese melts in a crunchy way around the spaghetti)
Obviously, the result may depend on which ingredients you can find. In any case it probably costs something like 1$ for 5 or more persons.
Heya tdc. I am about to share with you my great grandfather's Texas chili recipe. Keep in mind that "Real Texans" don't like beans in their chili. Beans are beans and chili is chili. Also, I use ground meat, but one can certainly use chili meat if they prefer it (the nasty chewy stuff, blech!!) This chili is also unique in that it has no tomato in it at all (but you're welcome to add a can of Ro-Tel if you dig that) and yes, I am serious, this recipe has been in my family for nearly a century.
Paw-Paw's Chili
2 pounds of chili meat (I prefer ground beef or ground deer)
4 cloves of garlic, minced fine
2 tsp. ground cumin (I prefer fresh ground in the coffee grinder)
1 small bottle of Gebhardt chili powder (1.5 oz.)
3-4 cups of water
1 tsp. cooking oil
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. flour
OPTIONAL - One can Rotel diced tomato and peppers, drained. One quarter cup pickled Jalapenos.
Step One - Heat oil. Add meat and garlic. Cook slowly for 15 minutes.
Step Two - Add salt, chili powder, pepper, cumin seed and flour. If using optional ingredients, add them now. Stir well, ensuring all of the flour is broken up and coated in oil, this keeps it from lumping up.
Step Three - Add water and cook for 35 mintes on medium high heat with the lid off to reduce the water and let it thicken. Stir frequently.
Serve topped with grated American or Mild Cheddar cheese (if you dig that sort of thing) with crackers on the side. If you MUST ruin your chili, add one can of Ranch Style beans with the optional ingredients.
This recipe was originally given to my Mother's Dad's Dad, Dewey Daniel Faulkner in Pittsburg, TX from someone whom he helped to build their home. I've never tasted another chili like it. Enjoy!
Paw-Paw's Chili
2 pounds of chili meat (I prefer ground beef or ground deer)
4 cloves of garlic, minced fine
2 tsp. ground cumin (I prefer fresh ground in the coffee grinder)
1 small bottle of Gebhardt chili powder (1.5 oz.)
3-4 cups of water
1 tsp. cooking oil
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. flour
OPTIONAL - One can Rotel diced tomato and peppers, drained. One quarter cup pickled Jalapenos.
Step One - Heat oil. Add meat and garlic. Cook slowly for 15 minutes.
Step Two - Add salt, chili powder, pepper, cumin seed and flour. If using optional ingredients, add them now. Stir well, ensuring all of the flour is broken up and coated in oil, this keeps it from lumping up.
Step Three - Add water and cook for 35 mintes on medium high heat with the lid off to reduce the water and let it thicken. Stir frequently.
Serve topped with grated American or Mild Cheddar cheese (if you dig that sort of thing) with crackers on the side. If you MUST ruin your chili, add one can of Ranch Style beans with the optional ingredients.
This recipe was originally given to my Mother's Dad's Dad, Dewey Daniel Faulkner in Pittsburg, TX from someone whom he helped to build their home. I've never tasted another chili like it. Enjoy!
Mean Eyed Cat
Explorer
This is my own recipe:
Mean Eyed Chili
1 1/2 cups onion, chopped
1/2 cup green bell peppers, chopped
2 cloves garlic, minced
1 1/2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (increase to 1/2 for more zing)
1/2 teaspoon cocoa
1/2 can of chicken broth*
1/2 can of tomato sauce*
1/2 can of red beans, drained and rinsed*
1/2 can of corn, drained*
2 cups of ground meat (hamburger, turkeyburger), cooked
1. Use a large saucepan to cook onions, bell peppers, and garlic in oil until tender.
2. Add cumin, oregano, cayenne pepper, cocoa, and salt.
3. Cook for one minute.
4. Stir in beans, corn, broth, tomato sauce, and ground meat.
5. Bring to boil.
6. Reduce heat and simmer, uncovered for 30 minutes or until slightly thickened.
* For a thinner chili sauce increase liquids. For a thicker variation, increase the amount of beans and corn.
Mean Eyed Chili
1 1/2 cups onion, chopped
1/2 cup green bell peppers, chopped
2 cloves garlic, minced
1 1/2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (increase to 1/2 for more zing)
1/2 teaspoon cocoa
1/2 can of chicken broth*
1/2 can of tomato sauce*
1/2 can of red beans, drained and rinsed*
1/2 can of corn, drained*
2 cups of ground meat (hamburger, turkeyburger), cooked
1. Use a large saucepan to cook onions, bell peppers, and garlic in oil until tender.
2. Add cumin, oregano, cayenne pepper, cocoa, and salt.
3. Cook for one minute.
4. Stir in beans, corn, broth, tomato sauce, and ground meat.
5. Bring to boil.
6. Reduce heat and simmer, uncovered for 30 minutes or until slightly thickened.
* For a thinner chili sauce increase liquids. For a thicker variation, increase the amount of beans and corn.
