Guest guest Posted December 17, 2005 Report Share Posted December 17, 2005 My chili is more of a process than a recipe, but here is my stab at it for you- I would never use a can or mix because the freshness isn't there, and the chemicals and preservatives are. In addition to the gluten, I don't feel well when I eat too much processing. My chili recipe from scratch: 2 large onions, chopped fine 1 head garlic, pressed (that's many gloves! you read it right.) Note: onion and garlic powders are not substitutes, as they are needed not just for flavor, but for texture. 1 Pound Ground Beef (I use 90-93% lean based on availibility, but any grade, based on preference is fine) Note- I've tried it with turkey, and it doesn't taske the same. Stick with the beef, just use very lean beef. 1 28 ounce plain crushed tomatoes- tomato sauce could be substituted, so long as the only ingredient is tomatoes and salt. No stewed tomatoes or seasoned tomatoes. 1 large can red kidney beans ( I use progresso, but the key is to use the large can, otherwise, use 2 regular cans) 1 can chopped jalepenos Olive Oil for Sauting To Taste: Salt Cumin Oregano Chipoltle Chili Powder ( Note: regular chili powder is not a substitute, as it it a blend; this is merely ground chilis. Chipoltles are smoked jalepenos) Sweet Paprika (adds great color, accents the chilis) Cinnamon Cocoa Powder (unsweetened) (to taste) Corn Flour to Thicken Using a large soup pot, Saute onion and garlic until almost golden. Add beef and saute until brown, and all extra liquid in pad is evaporated. Add tomato, jalepeno and beans-inclding the bean water, as the water will evaporate and will leave some thinkening power. Add 1 tablespoon of all the seasonings except the chili powder (this comes later). Omit the cinnimon or cocoa if you are not sure if you will like them, but they are common in savory mexican dishes, and add a " hmm " quality to it. They add great layers of flavor, with no negative impact. Note: the cocoa power has the cocoa butter removed, and so sugar added, so it should not be a problem for fat and sugar resticted diets. I have heard there are new studies recoomending adding cinnamon to diets because it helps the metabolism. In any event, I don't see how either of these ingredients can be harmful, absent a specific allergy. If so, of it you just don't want them, omit them. Taste, and adjust seasonings to your preference- you can always add more, you can't take away. Chili heat preference is intensely personal. This makes a mild chili. If you like spicy, add 1/2 teaspoon increments of the chipoltle (as I do). taste after each one to get your heat preference. You should add at least one, as the variety of chilis adds a great layer of flavor. I typical add about a tsp and a half when my kids are eating it, more when its only for adults. I also tend to add more oregano and cumin; salt also varies, which I add to taste. Add 2-3 tbsps of the corn flour for thickening- more if you like a gravier chili, less you live a style where the solids are the star. Simmer at low heat until thickened, about an hour and a half. If you use a pot with all metal, you can simmer, uncovered, in the oven at 250 degrees for 3-4 hours, so you can let it simmer all day without watching. It must be stirred on the cooktop, but not sa much on the over. Please note, I don't add bell pepper, because my son is allergic, but I think it would be a good addition for those of you seeking to add more veggies. Good luck, and keep me posted. > >Reply-To: SillyYaks >To: SillyYaks >Subject: Re: Chili HELP??? >Date: Sat, 17 Dec 2005 01:45:12 -0000 > >I make my chili from scratch, in my crockpot, and it's pretty easy. >I use ground beef (already cooked), a couple of cans of tomato soup, >and a couple of cans of kidney beans and some water, depending on >how thick you like it. Then I just add from there whatever we like >to it, like onions and celery, stewed tomatoes, mushrooms or >whatever. Then I just use spices like oregano, basil, some chili >powder, pepper, or whatever you like. It's really really good. >Everyone I have ever had eat it says it's the best chili ever. >Enjoy!! > > > > > > > > We are having a difficult time finding seasonings, and or beans to > > make chili in Southeast Missouiri. Looking for help with brand >names > > or do I have to soak the beans and start from scratch with the > > seasonings? > > > > > > Quote Link to comment Share on other sites More sharing options...
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