SeattleLegacy
01-05-2008, 12:08 PM
Post up your chili recipes:
Here's mine (non-Texas style):
~1.5lbs of ground hamburger (go for something that no more than 15% fat)
1 large yellow onion diced
1 large bell pepper diced
2 jalapeños diced (remove the ends and dice the remaining, seeds and all) EDIT: it could be the Serrano chile (Whatever it is, its about 2-3 inches in length and firm)
4 cloves of garlic, minced
4 cans of beans (the 14oz size). I’ve used 2 cans of pintos and 2 cans of kidneys or black beans. Be sure to rinse them before adding them to the chili.
3 cans of tomato sauce (15oz)
3 cans of diced stewed tomatoes
Spices:
Chili powder (about 1/3 of a large 4.5oz container)
Cumin (about 2-3 teaspoons)
Tabasco (8-10 dashes, don't add too much otherwise the chili will taste like Tabasco)
Ground cayenne pepper (about 1 teaspoon)
Salt and pepper to taste.
Quick notes:
-Add or remove cans of tomato sauce and stewed tomatoes depending on how soupy you like your chili (if you add too much, just cook it down)
-The spices are really based on taste. Some people like a really strong chili flavor, others, like me, like a little less and like to taste all the ingredients in the chili.
-I've done this in both a slow cooker and on the stove. The stove works great and cooks up everything much more quickly, and you also have the ability to cook the chili down if it’s too soupy. Slow cooker works great if you want to keep it warm over an extended period of time, for like a super bowl party.
Stove-top:
Brown the meat in a 6qt Dutch oven and when it’s almost completely brown add the onions and cook them through until they are translucent. Add the rest of the non-spice ingredients, plus the salt and pepper. Stir, cover, and bring it up to a simmer.
Slow cooker: (i've done this in 6qt slow cookers, but it may fit in a 4 or 5, but i don't know)
Brown the meat in a fry pan. You can add the onions here as well, but I've just put them in the slow cooker with the rest of the ingredients. Once browned, add it the slow cooker along with the rest of the non-spice ingredients. Stir, cover and cook it on the "HI" setting until it starts to simmer and everything is heated all the way through, about 1-1.5 hrs.
Once everything starts to simmer:
Give the chili a taste to get an idea of the "heat" level. Add the spices. Stir, let it simmer for about another hour and check the spices again. Add spices to taste.
Let it simmer for another 2-3 hours, stirring occasionally.
Serve in a bowl with some cheese and tortilla chips. Also try it with some sour cream and corn bread with honey butter.
ENJOY!
Here's mine (non-Texas style):
~1.5lbs of ground hamburger (go for something that no more than 15% fat)
1 large yellow onion diced
1 large bell pepper diced
2 jalapeños diced (remove the ends and dice the remaining, seeds and all) EDIT: it could be the Serrano chile (Whatever it is, its about 2-3 inches in length and firm)
4 cloves of garlic, minced
4 cans of beans (the 14oz size). I’ve used 2 cans of pintos and 2 cans of kidneys or black beans. Be sure to rinse them before adding them to the chili.
3 cans of tomato sauce (15oz)
3 cans of diced stewed tomatoes
Spices:
Chili powder (about 1/3 of a large 4.5oz container)
Cumin (about 2-3 teaspoons)
Tabasco (8-10 dashes, don't add too much otherwise the chili will taste like Tabasco)
Ground cayenne pepper (about 1 teaspoon)
Salt and pepper to taste.
Quick notes:
-Add or remove cans of tomato sauce and stewed tomatoes depending on how soupy you like your chili (if you add too much, just cook it down)
-The spices are really based on taste. Some people like a really strong chili flavor, others, like me, like a little less and like to taste all the ingredients in the chili.
-I've done this in both a slow cooker and on the stove. The stove works great and cooks up everything much more quickly, and you also have the ability to cook the chili down if it’s too soupy. Slow cooker works great if you want to keep it warm over an extended period of time, for like a super bowl party.
Stove-top:
Brown the meat in a 6qt Dutch oven and when it’s almost completely brown add the onions and cook them through until they are translucent. Add the rest of the non-spice ingredients, plus the salt and pepper. Stir, cover, and bring it up to a simmer.
Slow cooker: (i've done this in 6qt slow cookers, but it may fit in a 4 or 5, but i don't know)
Brown the meat in a fry pan. You can add the onions here as well, but I've just put them in the slow cooker with the rest of the ingredients. Once browned, add it the slow cooker along with the rest of the non-spice ingredients. Stir, cover and cook it on the "HI" setting until it starts to simmer and everything is heated all the way through, about 1-1.5 hrs.
Once everything starts to simmer:
Give the chili a taste to get an idea of the "heat" level. Add the spices. Stir, let it simmer for about another hour and check the spices again. Add spices to taste.
Let it simmer for another 2-3 hours, stirring occasionally.
Serve in a bowl with some cheese and tortilla chips. Also try it with some sour cream and corn bread with honey butter.
ENJOY!