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Chili
Apr 16, 2010 16:01:03 GMT -5
Post by Topaz on Apr 16, 2010 16:01:03 GMT -5
I would be interested in hearing about people's variants on chili -- I know there are infinite ways of doing it.
Here is mine:
1 to 1 1/2 lbs ground meat. (I use ground beef, but any kind will do)
1 large onion, chopped
3 or more garlic cloves, minced
olive oil
1 big can tomatoes -- crushed, pureed, or chopped.
1 can beans -- I use kidney beans, but almost any bean will do except chickpeas or lentils
3 tbsp (or more) chili powder
white rice, grated cheese, sour cream
1. Heat enough olive oil to cover the bottom of a large, deep cast-iron pan. Cook the onion and the garlic until they start looking transparent. Add the meat and cook through. Add the beans and then the tomatoes. Add the chili powder and continue to blend and cook until it thickens (5 -10 minutes).
Add salt if it needs it. Serve with, or over, rice, topped with grated cheese or sour cream or both. Leftovers are even better the next day.
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Chili
Apr 17, 2010 8:34:25 GMT -5
Post by Sorynn on Apr 17, 2010 8:34:25 GMT -5
I don't "have" a recipe. I just throw stuff together. But I use 1 lb ground beef, 1 lb sausage (yes pork, Wyf), finely chopped onion and green pepper, canned tomaotes (2 cans plain diced, 2 cans diced with green chiles or whatever "chili blend" or "for chili" it says on the label), kidney beans, black beans and pinto beans. Chil powder, dried red pepper flakes to taste, and a bit of sugar to remove any bitterness. I usually eat mine with a PB sammy. It is the "only" time I EVER eat a PB sammy.
(And considering my current "state" just reading this makes me slightly ill.)
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Chili
Apr 18, 2010 10:18:22 GMT -5
Post by Wyf on Apr 18, 2010 10:18:22 GMT -5
I open the can, pour the contents into the pot and heat it until it's warm...
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Chili
May 7, 2010 12:11:13 GMT -5
Post by Topaz on May 7, 2010 12:11:13 GMT -5
This is a vegetarian recipe:
1 large onion, chopped 2 or 3 cloves garlic, chopped 1 small zucchini, chopped olive oil 1 can chickpeas (15 oz) 1 can kidney beans (15 oz) 1 can black beans (15 oz) 1 can tomatoes, crushed or pureed (28 oz) 2 or 3 tbsp chili powder grated cheese sour cream rice
Heat enough olive oil to cover the bottom of a large cast-iron pot. Cook the onion and garlic in the oil, then add the zucchini and cook until it is soft. Add the chickpeas, kidney beans, and black beans, followed by the tomatoes and then the chili powder. Cook until the chili has thickened and add salt if needed.
Serve with grated cheese and sour cream, with or over rice (brown or white).
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Chili
May 9, 2010 19:40:39 GMT -5
Post by Kenj on May 9, 2010 19:40:39 GMT -5
Is very grateful for the vegetarian varient. Made this today to the general applause of friends.
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Chili
May 27, 2010 10:44:34 GMT -5
Post by Despy on May 27, 2010 10:44:34 GMT -5
Topaz, I do my chili similar to yours. I don't measure ingredients though. Basically, brown the meat with the onion (vidalia only) and garlic (I use a couple more cloves than you do). Drain excess fat. I add a 15oz can of diced tomatoes (hunt's fire roasted is a nice little extra touch if you want) and a 15oz can of either tomato sauce or a can of whole tomatoes, undrained. I shake enough chili powder onto the top of it to coat it entirely, and add about 1/4 of that amount of cumin. Simmer it for about45-60 minutes, then add a can of cooked kidney beans, drained and rinsed (yucky gel-like liquid = gross to me). Simmer for another 15 mins to heat the beans, then serve with shredded cheddar and a healthy dollop of sour cream on top. Goes well with a nice fresh batch of cornbread. nomnomnom. Basic and tasty too.
I don't add rice to my chili... interesting touch though.
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Chili
May 31, 2010 17:43:47 GMT -5
Post by Topaz on May 31, 2010 17:43:47 GMT -5
Well, the measurements are an estimate. I agree with you about the draining of beans (it should say so in the recipe). And I agree that corn bread is a good accompaniment; I'm just used to rice.
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