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I've tried it, but I'm not a fan. My youngest daughter loves it so I decided to try it.Abraham wrote:More fine chili recipes tendered.
Thanks all, mucho appreciated.
P.S. I too love Horchata, but I doubt many here have tried it.
This but no sour cream of ketchup.Oldgringo wrote:Wolf's No Bean Brand Chili doctored to suit with shredded cheese, chopped onions, sour cream and ketchup over fritos mixed with a tamale or two. Quick and easy followed with an Imodium......
Acronym Esq wrote:This recipe might better be described as chili stew. Primary ingredients: ground beef; onions; green pepper; tomatoes; and beans.Abraham wrote:So your favorite chili recipe will much appreciated.
Beef and Bean Chili; Makes 4 servings (good idea to double it)
4 teaspoons olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 cup green bell pepper, chopped
3-4 garlic cloves, minced
1 jalapeno, minced
3/4 lb lean ground beef
1 tablespoon chili powder
2 teaspoons cumin, ground
1 teaspoon dried oregano
1/2 teaspoon coriander, ground
14.5 ounce can diced tomatoes
16 ounce can pinto/red kidney beans, rinsed and drained
1/2 teaspoon salt
pinch of pepper
Crushed red pepper as needed to punch up heat
Topping
1/4 cilantro, chopped
1/4 cup sour cream
1/4 cup red onion, chopped
1. In a large nonstick saucepan, heat oil. Saute onions, carrot, celery, bell pepper, garlic, and jalepeno until onions are translucent (~15 min.). Add beef and cook until no longer pink (~5-7 min.).
2. Stir in chili powder, cumin, oregano, coriander. Cook another minute or so.
3. Add tomatoes, beans, salt, and pepper. Bring to boil. Reduce heat and simmer, partially covered, stirring ocasionally, until flavors blend (~20 min.).
4. Serve topped with sour cream, red onion, and cilantro.
I serve it with the Jiffy Corn Bread mix as instructed on box adding 1/4 cup of sugar and a diced jalapeño.
Acronym 2/5/2017 11:56 AM
I use a base recipe and embellish from that resulting in pots of chili that rarely taste like the others. Rather than give you my base, here's where I go for references to good chili recipes, the International Chili Society's website:Abraham wrote:My wife will now after many, many years of not making chili has agreed to make it.
She's not a fan and the only thing I can do well in the cooking department is bbq and steak.
So your favorite chili recipe will much appreciated.
Thanks!
Chili is about "flavor" not "fire". Many think "spicy" means loaded with cayenne or other hot peppers, but spicy really is about flavor. The last few years I've used less high Scoville pepper powders and more variety of flavorful pepper powders.Abraham wrote:The Wall,
I'm sure you're right that: "It's best to discover your own recipe tailored to your taste."
However, this may be the one and only time she makes it, so discovering my own recipe tailored to my taste may not be the evolution I'd like it to be...
Plus, I give folks more credit with sharing their recipes, though for reasons I've never understood, some hold recipes dear.
P.S. I forgot to mention, she makes great cornbread, sadly sans jalapenos cuz she doesn't like them either. Though she's from New Orleans, she doesn't like spicy anything. Me, I can't get enough spicy stuff, be it Mexican, Indian, (mmmmmhhh curry) Thai, Chinese with the fiery little red peppers, and well, you get my drift. Oh yeah, all that I listed I have to go to restaurants to eat, cuz it ain't available at home.
