Brent Nyitray
Fairlington Blade
Let the mutherfuker burn!
jnc4p
Kevin S. Willis
Michigoose
lmsinca
markinaustin
Arcanaut
novahockey
quarterback
ScottC
yellojktI don’t care if you get yours pre-packaged from Costco, lets hear about your best chili recipes. Stick a recipe in and I’ll worry about getting us all formatted by next Sunday (the 11th). Stick a recipe in any way–I may edit for formatting as the day goes on, but I’m busy shoveling snow. 🙂 And how timely! It went from 72 and sunny on Thursday to four inches about a foot of snow outside as I type. Definitely chili weather. . .
Michigoose’s White Bean and Chicken Chili
This is really a trip down memory lane, as I haven’t made this in several years. I think the amount of chili powder is underestimated, so go with what you think is best.
Ingredients
- 4 cups white beans
- 3 chicken breasts
- 1 medium white onion, chopped
- 6 Tbl garlic, chopped
- 1 tsp chili powder
- 2 cans chicken stock
- 1 cup white wine
- 2 cups nonfat plain yogurt
Method
Soak bean overnight, rinsing several times. Cook beans in water seasoned with salt and pepper, half of the garlic, and Emeril Lagasse’s Essence (recipe follows).
Brown onion in olive oil. Add the remaining garlic and brown.
Dice chicken and place in a ziplock bag with salt, pepper and Essence; shake to coat. Add to onions/garlic and brown.
Drain beans and add to the pot along with the remaining ingredients. Simmer 2 – 3 hours covered, then uncover and simmer another 1 – 2 hours to thicken. Serve with grated cheese.
Emeril Lagasse’s Essence
My Dad claims he’d eat this on ice cream if he ate ice cream, but I think that’s going a bit far. It is my spice blend of choice, though, and I use it on about everything and anything.
- 2 1/2 tbl paprika
- 2 tbl garlic powder
- 1 tbl black pepper
- 1 tbl onion powder
- 1 tbl cayenne pepper
- 1 tbl dried oregano
- 1 tbl dried thyme
- 2 tbl salt (optional)
I make mine without the salt so that I can salt the food separately. Yields about 1/2 cup of spice mixture.
Michigoose’s Sometimes It Doesn’t Matter How Bad You Cook Chili (You still get the guy)
Back in the day, my Mom was given Betty Crocker’s Picture Cook Book (Revised and Enlarged) at a “kitchen” wedding shower; when I graduated from college and moved out on my own I persuaded her into giving it to me (and it was a tough sell, as it was her “go to” cookbook–I think I had to get her an updated copy if I remember right). This recipe is on page 277 of that edition of the cookbook and is one of the first things I ever fixed for Brian; our tastebuds got a lot better over the years, but we still had this right around our wedding anniversary every year. I can think of several things I’d change in this recipe, but sometimes it’s fun to see a classic in all its glory!
“Zesty ‘south of the border’ specialty”!
Brown in 3 tbsp hot fat. . .
- 1 lb ground beef
- 1 1/4 cups minced onion
Add and cook 10 min. . .
- 2 1/2 cups cooked kidney beans (no. 2 can)
- 1 1/2 cups condensed tomato soup
Make into a paste and blend in. . .
- 1 1/2 to 2 tbsp chili powder
- 1 tbsp flour
- 3 tbsp water
- 1 tsp salt
Cook over low heat, stirring frequently, 45 min. Serve hot. . . with crackers or hot Fried Corn Meal Mush (p 293).
(“Zesty” it said–wow, how times have changed!)
Okie’s Vegetarian Sweet Potato-Black Bean Chili [Source: www.eatingwell.com]
Ingredients [Makes about 4 cups]
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
Preparation
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Nutrition — And remember that both sweet potatoes and black beans are considered “superfoods”
Per 2 cup serving : 374 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 67 g Carbohydrates; 14 g Protein; 15 g Fiber; 699 mg Sodium; 603 mg Potassium
Exchanges: 4 starch, 1 1/2 vegetable, 1 fat
Mark’s Chili (No Beans)
For me, there is chili or chili and beans.
This is chili:
Step 1
2 lbs – “chili grind” beef chuck (you should have the butcher trim extra fat from chuck, or substitute round)
2 tsp – cooking oil/olive oil + “pam”
1 tbsp – Wick Fowler 2 Alarm chili powder
2 tsp – chopped garlic
After browning meat in big skillet [use a little oil and pam], (skim or drain excess fat and then) put the browned meat into a three quart heavy saucepan, add the remaining ingredients and simmer [10 min.] . Simmering is done on low-medium heat on most stove tops.
Prepare Step 2 during the 10 minute simmer.
Step 2
1 – 8 oz can of tomato sauce or home prepared sauce
1 – big can of beef broth or real beef broth
1/4 cup chopped sweet yellow onion Texas A&M1015Y or [Granex (Vidalia, Maui Maui or NoonDay)]
1 tsp – chopped garlic
8 oz – bottled or distilled or filtered water
1 tbsp – WF 2 Alarm chili powder
2 – serrano peppers
1/2 tsp – salt
Combine seasonings except the serrano peppers and add to beef mixture. Float the 2 serrano peppers on top of the mixture. Bring to a boil and hold for 3 minutes, reduce heat and simmer for 1 hour. Then remove the floating serrano peppers.
Taste the mixture after an hour.
Correction to your personal taste stage!
Have handy:
a little bit of chopped onion, a little bit of chopped garlic, more 2 Alarm chili powder, red pepper, a little cumin, salt, and [optionally] a little bit of brown sugar. Also more bottled water, of course. I personally never use the sugar, but a little bit is ok for most people. Do not overdo sugar or you will make a hopeless, disgusting mess.
GUESS HOW MUCH OF EACH YOU NEED TO CORRECT THE SEASONING AND USE LESS THAN YOUR GUESS FOR EACH.
THIS will be your first correction simmer.
If necessary do a second “correction to your personal taste stage”.
Simmer for 10 minutes.
Let stand for 40 minutes
Addendum: if you are not using a low sodium broth you might skip any salt until the correction stage. Canned beef broth can be really salty.
Geanie Tilley’s Chili Verde
Hello All, from OK here. Just thought perhaps a nice Chili Verde might also come in handy with the cooler weather. I have so many recipes going back decades but I find this Chili Verde recipe, from La Bola (Mexican restaurant), Denver CO (as printed in the 1978 Colorado Cache Cookbook by the Junior League of Denver) to be the “poster child” of chili verde recipes.
Makes 3 quarts
2 ½ lbs port roast (fresh shoulder preferred)
1 lb pork soup bones
44 ounces canned tomatoes (28-ounce and 16-ounce cans)
23 ounces tomato sauce (15-ounce and 16-ounce cans)
1 tbs garlic powder
28 ounces hot water (3 ½ cups)
21 ounces diced green chili strips (Ortega brand preferred, 3 7-ounce cans)
¾ – 1 ounce diced hot peppers (Ortega brand preferred, ¼ of a 3 ½ ounce can)
1 tbs sugar
1 ½ tbs salt
Cut pork into ½ inch squares and with the port bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease.
Using a colander, strain tomatoes into an 8 qt saucepan and coarsely chop tomatoes.
Combine tomatoes, tomato sauce, garlic, hot water and cooked pork and bones in the same saucepan.
Bring to a rapid boil and continue boiling for 20 minutes.
Add spices, chopped hot peppers and chopped chili strips.
Continue boiling another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually about another 20 minutes.
Remove bones and serve.
Note: May be kept refrigerated for a week or frozen for 3 months. Use to cover burritos, chili rellenos and most other Mexican favorites.
Also can melt an equal amount of grated sharp Cheddar cheese and the chili verde for a fantastic chili con queso dip.
ENJOY!
I am from Ohio and we often serve our chili over spaghetti. Almost every divey diner has Chili-Mac on the menu, which is chili over spaghetti with cheddar cheese and chopped onion on top. There is a famous chili place in Cincinnati called Skyline Chili. This is a take on their recipe. The allspice and cinnamon give this a distinctly different flavor from traditional chili recipes.
Brent’s Cincinati Chili Recipe
- 2 lbs ground beef
- 2 chopped onions
- 1 qt water
- 1 16 oz can tomatoes
- 1.5 tsp vinegar
- 1 tsp worstershire
- 1 tbs chil powder
- 1 tbs cumin
- 2 tsp allspice
- 2 tsp salt
- 1 tsp cayenne
- 1 tsp cinnamon
- 1 tsp garlic powder
- 3 bay leaves
- 1 can kidney beans
Brown the meat, pour off the grease and then add all the ingredients and simmer for 3 hours or more. Test for heat and add chili powder as necessary.
Serve over spaghetti with chopped onion and grated cheddar cheese.
Filed under: Bites and Pieces | Tagged: Chili |
All Things in Moderation 
Hmm. It’s been years since I made chili, but I’m rethinking that. Keen bought some sweet potatoes with plans to make a hash for lunches. I think I’ll try the black bean and sweet potato chili tonight.
I wonder about making the white bean chili, but doing it with leftover Thanksgiving turkey. I watched a similiar recipe being made by the Cooks Illustrated folks on America’s test kitchen. I’ll double check that recipe to see if there’s any ideas in there.
I loathe kidney beans, so a chili made with them doesn’t work for me. I don’t like the texture of the skins and am not that fond of the insides either.
BB
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BB, this is from my 11-1-11 POST for Okie, but I think you have seen it before. For me, there is chili or chili and beans.
This is chili:
Step 1
2 lbs – “chili grind” beef chuck
2 tsp – cooking oil/olive oil + “pam”
1 tbsp – Wick Fowler 2 Alarm chili powder
2 tsp – chopped garlic
After browning meat in big skillet [use a little oil and pam], put the browned meat into a three quart heavy saucepan, add the remaining ingredients and simmer [10 min.] . Simmering is done on low-medium heat on most stovetops.
Prepare Step 2 during the 10 minute simmer.
Step 2
1 – 8 oz can of tomato sauce or home prepared sauce
1 – big can of beef broth or real beef broth
1/4 cup chopped sweet yellow onion Texas A&M1015Y or [Granex (Vidalia, Maui Maui or NoonDay)]
1 tsp – chopped garlic
8 oz – bottled or distilled or filtered water
1 tbsp – WF 2 Alarm chili powder
2 – serrano peppers
1/2 tsp – salt
Combine seasonings except the serrano peppers and add to beef mixture. Float the 2 serrano peppers on top of the mixture. Bring to a boil and hold for 3 minutes, reduce heat and simmer for 1 hour. Then remove the floating serrano peppers.
Taste the mixture after an hour.
Correction to your personal taste stage!
Have handy:
a little bit of chopped onion, a little bit of chopped garlic, more 2 Alarm chili powder, red pepper, a little cumin, salt, and [optionally] a little bit of brown sugar. Also more bottled water, of course. I personally never use the sugar, but a little bit is ok for most people. Do not overdo sugar or you will make a hopeless, disgusting mess.
GUESS HOW MUCH OF EACH YOU NEED TO CORRECT THE SEASONING AND USE LESS THAN YOUR GUESS FOR EACH.
THIS will be your first correction simmer.
If necessary do a second “correction to your personal taste stage”.
Simmer for 10 minutes.
Let stand for 40 minutes
Addendum: if you are not using a low sodium broth you might skip any salt until the correction stage. Canned beef broth can be really salty.
EDIT: Recipe copied into main post by Michigoose
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Paul:
I started doing a version of the white bean chili a couple of years ago with turkey and tomatillo salsa and love it as a leftover idea.
I do like kidney beans but they have to be cooked right (several changes of water while they’re soaking and no salt in the cooking water until the very end). And canned ones are anathema now.
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Mark:
Can I move your recipe to the main post?
From MiA: Absolutely.
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BTW: still snowing here. Ah, winter. . .
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Hello All, from OK here. Just thought perhaps a nice Chili Verde might also come in handy with the cooler weather. I have so many recipes going back decades but I find this Chili Verde recipe, from La Bola (Mexican restaurant), Denver CO (as printed in the 1978 Colorado Cache Cookbook by the Junior League of Denver) to be the “poster child” of chili verde recipes.
Makes 3 quarts
2 ½ lbs port roast (fresh shoulder preferred)
1 lb pork soup bones
44 ounces canned tomatoes (28-ounce and 16-ounce cans)
23 ounces tomato sauce (15-ounce and 16-ounce cans)
1 tbs garlic powder
28 ounces hot water (3 ½ cups)
21 ounces diced green chili strips (Ortega brand preferred, 3 7-ounce cans)
¾ – 1 ounce diced hot peppers (Ortega brand preferred, ¼ of a 3 ½ ounce can)
1 tbs sugar
1 ½ tbs salt
Cut pork into ½ inch squares and with the port bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease.
Using a colander, strain tomatoes into an 8 qt saucepan and coarsely chop tomatoes.
Combine tomatoes, tomato sauce, garlic, hot water and cooked pork and bones in the same saucepan.
Bring to a rapid boil and continue boiling for 20 minutes.
Add spices, chopped hot peppers and chopped chili strips.
Continue boiling another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually about another 20 minutes.
Remove bones and serve.
Note: May be kept refrigerated for a week or frozen for 3 months. Use to cover burritos, chili rellenos and most other Mexican favorites.
Also can melt an equal amount of grated sharp Cheddar cheese and the chili verde for a fantastic chili con queso dip.
ENJOY!
EDIT: Recipe added to main post by Michigoose.
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Geanie–
Welcome! Can I move your recipe into the main post?
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Hi Ya’ll again. Speaking of recipes, I just happen to have a recipe book from 1951-52, Kitchen Kapers, published by The Council of Rogers County (OK) Home Demonstration Clubs. While there are some fantastic recipes in it, I actually love to just thumb through it and read the little “quips” that evidently the Council felt were “necessary” in that day and time. Here are a few of these little “extra” tips for the “housewife” back then:
The right kind of bread
baked by a new bride,
Can make hubby’s head
swell with pride.
If you got a man
with a big strong arm,
Make home-made ice cream
like they do on the farm.
If you want to treat him
after a hard days grind,
Try these desserts
they work wonders you’ll find.
Yellow tomatoes
make dandy preserves,
Maybe it’s exactly
what your husband deserves.
Here’s a taste
that most men admire,
Good thick pork chops
hot off the fire.
And my 2 most favs, drum roll please………
Three little fishies
in a brook,
You go catch ’em
with a hook.
Then I’ll fry ’em
in a pan,
That’s a good way
of gettin’ a man.
Roast tom turkey
with all the trimmin’
Satisfies men
makes cooks out of women.
Let me know which you like, or dislike, the most LOL
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Hi Michigoose, yes, and thank you for wanting to move it there.
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Geanie–
Stick around; we have another okie and I suspect the two of you are going to strike it up. I have a dear old friend from Alabama and she had a similar set of phrases that she used to make me crack up with at the most inopportune times.
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I haven’t made chili in many, many years but I am a believer in no beans. I just don’t like the texture and taste. The more meat the better.
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yello:
I don’t actually really like beans in my chili, either, but it seems to be the way it’s done in the Midwest, so it’s how I grew up eating it. Or it may be all Betty Crocker’s fault! 🙂
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Chili and beans is a perfectly appropriate meal in and of itself and can be made using any chili recipe, plus beans, take your pick of varieties. But suppose you want a chili cheese burger. Then you would use some of your chili on your cheeseburger, not some of your chili and beans. See? They are different bowls.
Which reminds me that it is always a good thing to serve grated sharp cheddar as a condiment for a bowl of real beefy chili.
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OK. I’ve got a pot of the veggie chili on the stove right noe. I had a large yellow onion and a pretty big sweet potato, so I decided to just double the batch. I just put in two cans of Goya black beans. I only had 28 oz. cans of whole tomatoes, so I ran one through the food mill. I’m using Penzey’s chili powder. Since it’s a double batch , I will extend the cooking time. I’ll report back in an hour or so. It looks promising.
Bb
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yummmmmmmmmmm!
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Hello, all. Brief break for me from dragging a lot of tree limbs out to the curb to be hauled off tomorrow. Rain this morning did not help. (Michi, I do have to say I’m glad we got rain instead of snow.)
A white chili almost always wins our college chili cook-off, and I can’t wait to try your recipe, michi. I’ll have to dig around and see if I have any white beans on hand. If so, I’ll probably make it this weekend.
Welcome, Geanie. Are you in Rogers County or close by? I’m in OKC but mostly grew up in Tulsa. Those are some great “quips.” I’m glad times have changed, but that’s pretty much how it was way back when I got married. You cannot imagine my surprise when my new spouse asked why I did not iron his underwear like his mom did. He had no clue why I laughed so hard.
Edit: And, oops, FB — hope you like the recipe. Let me know your suggestions. I suppose I should have mentioned that I go a little lighter on the chili powder than it calls for. Too late now!
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That is some great chili, Okie. It has the basic flavor and satiation of a good meat and bean chili, but without the meat. I made a couple of minor modifications
Admittedly, the generous dollop of sour cream on top didn’t hurt. I had a bowl. Then a second. Then ate the bowl that I prepared for Secondo. He announced he didn’t like it, had one small bite, and repeated this assertion. He’s hoovering some spinach/cheese ravioli at the moment. I also polished off the remainder of the bowl I made for Primo, who I think mostly ate the sour cream on top. I might have some more later. I often fast throughout the day and eat a big dinner. Sometimes, I’m rewarded for my patience.
BB
P.S. Welcome, Geanie!
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Okie – It was a good chance to use the chili powder we’d had around for awhile. I like heat, so used the full amount. I just realized that I forgot the lime juice, so am making up for it with a margarita. 😉
BB
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Thanks, FB, From you I’m seriously taking that as a compliment, and glad you enjoyed. Sorry the boys didn’t so much, but if I recall correctly that’s a regular occurrence in your household.
This was a winning recipe at our college cook-off last year (but I’m going to enter Mark’s recipe this year). This does taste more like, and satisfy as much as, a meat chili than somebody who hasn’t tried it or similar would believe. It’s great if you’re one of the people like me trying to incorporate a couple of meatless days every week. Somehow I can’t imagine it as a frito-chili-pie though.
I just realized I did not give proper attribution for that recipe (eatingwell.com) and I’m editing the post to reflect that.
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And have a margarita for me, please!
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In addition to cheddar cheese, I like a nice scoop of sour cream to mix in with chili. It cuts some of the spiciness. One of the funniest signs I’ve seen was in a Tex-Mex restaurant which said:
Texas-style chili: $6.95
Ruined with beans: No extra charge
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My Monday night men’s group met at a member’s home. Donny is a former tax lawyer now successful small buinessperson. He and his wife, Rite, made dinner.
A hearty, but mild turkey chili, rice, and cheese chile rellenos, with red wine or water. I ate my bowl of chili separate from my plate of chile rellenos and rice. Only Donny ate the rice under the chili in the bowl. Whatever fills your tank, I guess.
I may offer a good chile relleno recipe soon.
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looking forward to trying some of these!
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Can I just say that sometimes being the “good friend” can be a pain in the ass??!!! I just got done giving a dog back to its owners that ate (1) a camera case, (2) an orchid, and (3) the cap to a bottle of Liquid Plumer (thereby spilling it all over the bathroom and scaring the crap out of me until I realized she hadn’t gotten any inside her).
Argghhhhhhhh!!!!!!!!!!!
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Good story – instructive. Got to have a place for dog sitting. A back yard dog run. Something like that. Otherwise, never sit a dog you don’t know. I learned this when I did have a back yard dog run, so it was a cheap lesson. Only lost some drapes I didn’t like, anyway, before my charge entered the “guest quarters”.
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I took her against my better instincts–last time she was here she ate five pairs of shoes in one afternoon. Never again. . .
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Hi All, Sorry didn’t reply yesterday, it was FOOTBALL SUNDAY lol. I am an Okie through and through, born and raised in the Tulsa area. Currently living in Broken Arrow and have 3 kids (2 boys, 1 girl) and 3 grandkids (1 boy, 2 girls). I have been watching ATIM for a few months now, put my first comment in a couple weeks ago or so I think. And I am a no-beaner when it comes to chili, but my hubby is a beaner. Probably cause he’s from Texas, not the Great State of OK.
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I’m usually a beaner when it comes to chili, for no better reason than I really like beans. But do agree with Mark that if you’re making chili to top or complement something else (like a yum-yum chili cheeseburger), then better without beans.
Geanie, I hope you will keep checking back. You must have noticed that while we’re primarily focused on politics (more specifically, I think, policy), we do hit a wide-ranging variety of topics. Ha, I’ll be in Broken Arrow all next week for Thanksgiving at my niece’s house. Thanksgiving holiday is huge in my family. We’re spread all over the country, and that is the one time we all get together. Everybody, plus a few “strays,” comes in for the entire week and we have waaaaay too much fun and eat waaaaay too much.
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Thank you all for such nice welcomes. Okiegirl, I have noticed and have been keeping up with ATIM for about 3 months now. While you will be heading my way for Thanksgiving, my hubby and I will be heading to the Dallas area to spend it with his Mom since otherwise she would be alone this year. Most of my family have all passed on so we have a small family these days and the kids have other places they can go. And I will be cooking ahead of time and taking with to his mom. So come Thanksgiving day all I have to do is relax and eat. The rest will help me prepare for my winter shopping run as not only do we have Christmas next month, I also have 5 birthdays to tend to in Dec as well: daughter 9th, granddaughter 10th, hubby 17th, granddaughter 26th, grandson 27th. I finally threatened with having knees sewn together to avoid any other Dec babies 🙂 but it does make for a very celebratory month!
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After a couple years I got around to making a batch of Mark’s Chili (no beans). It turned out well, though there are a couple things I should’ve done differently. I suspect the Fowler chili powder is more potent than what I used. And I didn’t follow the advice to ask the butcher to trim the fat before grinding the chuck. Even then, I could’ve done a better job of separating the meat from the grease when transferring from the browning skillet to the boiling pot. I erroneously decided to keep some extra grease for lube while simmering the meat with the spices.
Having said that, its an easy recipe to follow. I went a little heavier on the garlic, onions & cumin than called for & skipped the sugar. I’m happy with the results & will make this again.
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I should add the advice to trim the fat on chuck to the recipe, rather than in an email to you. Also, I should add the note that round is an acceptable alternative. And I should add a step for skimming fat. These are all things I do but never added into the recipe.
But, also, I’m glad you liked it!
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