CHILI RECIPES

[Rutherford The Brave]

Ahh yes Chili, nothing beats chili in the winter........

CHILI RECIPES!
Ingredients:

4 pounds course-ground chopped sirloin or tenderloin
olive oil or butter
1-2 small cans tomato paste, with water
OR fresh tomatoes, finely chopped
OR canned tomatoes pressed through a colander
3-4 medium onions, chopped
1 bell pepper, chopped
2-10 cloves garlic, minced
1 tablespoon oregano
teaspoon sweet basil
1 tablespoon cumin seed or ground cumin
salt and pepper to taste
3 tablespoons (or more) chili power
OR some chili pods


In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on.

Now thats a GOOD chili Recipe

[BelDragos]

Oh great. Wrentia has something else to add to her list of things to do to us.

(chuckles)

[Black Adder]

Cumin seed? Are you putting us on?

And where are the pinto beans?

I would believe that recipe except the meat : tomato ratio is wayyy to heavy on meat... I use 2 cans of tomato stuff for 1 pound of beef.

At 4 pounds : 1 can you would be eating straight cow with a lite tomato glaze :)

[Thracyl]

I don't have a specific recipe, but this will make you the best chili you've ever had. My mommy taught it to me, so it's gotta be the best.

Stage 1(approx 10 hours)
In a VERY big pot place 40 peeled italian tomatoes(steam or bake slightly to loosen skin) and 10 pounds of beef ribs. Simmer until meat is tender enough to fall off of the bones, adding water to maintain cosistently. Separate the bones from the stock. Add 5 cloves of garlic, minced and 2 large spanish onions, cut into 1/8's. Simmer on very low heat(barely bubbling), covered for 6-8 hours, until the onions are nearly dissolved right into the base. This is where you can stick it in the fridge to pick up and finish tomorrow.

Stage 2(the longer you take, the better it will taste, at least 10 hours)

If you're getting it out of the fridge, bring it to a slight simmer again. Find yourself some hot stuff, I like to use about 1/3 of a habanero pepper, be careful when you're cutting it up not to let it touch bare skin, and for god's sake do not get it anywhere near your eyes(believe me I learned that one the hard way). Chop the pepper and add it to the pot and throw in 5 or 6 dried mild chili peppers for flavor. Simmer for as long as you want to let the peppers mellow and blend with the base, adding water as necessary. If the bottom of the pot is burning, you've either got it way too hot or the base is too dry. Now grab your beans, I like kidney and pinto myself, and cook them about 3/4 of the way. Chop up a couple of hearts of celery and a pound or so of fresh white mushrooms and set them aside. Up until now, you can stir as much as you want, but from now on stir as little as possible to keep from mushing everything up. Throw in your beans and some more water and cook em till they're nice and soft. About 2 hours before you're going to serve add the celery and about 30 minutes before serving add the mushrooms. Serve over rice and topped with cheddar cheese. This should feed your family, the neighbors and all of us that are too lazy to do this more than once a year.

[Kymeri mac An Iolar]

I'd say your right on that one, I don't think I have ever seen a chili recipe that's more involved than that one. So, what state do you live in and when is the one time this winter you plan on making this so I can show up on your doorstep just at the right moment.

[Thracyl]

Actually I'm a Canadian and it's like -27degrees celcius today, since I have nowhere to go and a sudden craving for chili, I might just have a go at it. If you want some, just come to Edmonton and follow your nose to all the yummy, spicy goodness. I also forgot one thing in the recipe. Serve over rice, top with cheddar cheese AND serve with an ice cold beer.

[Edited by Thracyl on 12-17-2000 at 04:51 PM]

[Rutherford The Brave]

Here is the easiest chili recipie,

2 pounds of ground Beef, browned on the stove
1 standard onion Cut into small pieces
1 large can of Kidney Beans
2 cans of sliced tomato
Massive amounts of Chili Powder
THEN! Loads of Cumin (1 or 2 tablespoons)
Your favorite Hot Sauce

then BAM! simmer at VERY low temperature for a good few hours.

After thats all done, season to your liking with Salt, and tobasco sauce !!!!

Its a very Standard and very simple recipe...
OH also Black Adder...Cumin is a Mexican Spice, fantastic for Chili!

[Slitherrr]

Now for a real man's recipe:

Ten pounds of beef, browned on stove
A clove of garlic
Half an onion
A can of kidney beans
A can and a half of tomatoes
A cup of mustard
A bottle of Tabasco(tm) sauce

After browning the beef, set aside about eight pounds to munch on while allowing the rest of the ingredients to simmer at low temperature. When the eight pounds of beef is eaten, take the chili off heat and serve. This should feed one BelDragos, but two servings may be required for a Slitherrr, and up to four are a minimum for a Cynycal.

[BelDragos]

Hey!!

I resemble that remark!

I mean, I resent that remark!