Just made it this week, as the weather turned down a bit. 2 lbs of chili meat (a coarser grind than ground beef) You can use beef, venison, elk, moose, or other lean red meats for this. One pound of ground pork breakfast sausage -- mild, sage, bold, or hot as your taste dictates 2 envelopes of generic chili seasoning 1 28 oz can of crushed tomatoes 1 14 oz can of tomato sauce 1 md onion, peeled and minced in the food processor 1 palm (around 1 TB) of chili powder 1 palm of ground cumin Optional: 1 lb of fresh sliced mushrooms
Sauté the onion. Put in the tomatoes, sauce, and spices. Stir. Put in the meat, then add one 28 oz can of water. Boil for about ten minutes, then reduce heat to simmer. Stir frequently to break up the meat into smaller pieces. If using mushrooms add about an hour in. Simmer on low for 2-6 hours, adding water if it gets too dry. Former roommates have included Habanero pepper rind to make the chili much hotter -- this is not recommended for those living north of the Red River unless they've got lots of capsicum experience. This chili is great over rice, tortilla chips, saltines, or with cornbread. If you prefer chili stew, open a can of Ranch Style Beans and pour as many as you desire into each serving at the table -- do not cook the beans into the chili, and they will impart inauthentic flavors. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Mike and jean Sent: Thursday, November 01, 2012 2:37 PM To: [email protected] Subject: Re: [CnD] Our Chili Please send the recipe. mike -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Nicole Massey Sent: Thursday, November 01, 2012 2:22 PM To: [email protected] Subject: Re: [CnD] Our Chili Likewise, most folks wouldn't like my chili recipe because it's a recipe for chili, not chili stew, so it has no beans. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Thursday, November 01, 2012 1:18 PM To: [email protected] Subject: Re: [CnD] Our Chili My chili recipe is in my hollow head, too, although I did put it onto my PC in case I forget it. Most people would not like it because it is very, very hot. Come to think of it, I should send it to Dale Campbell to see if it would be hot enough for his taste buds. We both like really hot stuff. I don't remember if I sent it to this list or not, but I can, if people want to give it a try. -- If you live in the United States, are you better off than you were 4 years ago? If not, you can help change that. Election time is rapidly approaching. Do research, and think before you vote. Our future depends on our wisdom or lack thereof. ----- Original Message ----- From: "Jeri Milton" <[email protected]> To: <[email protected]> Sent: Thursday, November 01, 2012 1:03 PM Subject: Re: [CnD] Our Chili > Ok, point well taken! Smile. I guess when I think of a recipe, it is > written on paper and not just in my head. Hmm, makes me kind of proud > of myself then Thank you. Smile. > > Jeri > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Charles > Rivard > Sent: Wednesday, October 31, 2012 2:03 PM > To: [email protected] > Subject: Re: [CnD] Our Chili > > Not sure if I'm understanding what you say, but here goes: You say > that you don't have a recipe? Heh heh heh. You just gave one, right? > Recipes don't have to be written on paper. (grin) > > -- > If you live in the United States, are you better off than you were 4 > years ago? If not, you can help change that. Election time is > rapidly approaching. Do research, and think before you vote. Our > future depends on our wisdom or lack thereof. > ----- Original Message ----- > From: "Jeri Milton" <[email protected]> > To: <[email protected]> > Sent: Wednesday, October 31, 2012 1:40 PM > Subject: [CnD] Our Chili > > >> Hi. I don't have an actual Chili recipe, but I can tell you how we >> make ours. We made a large pot of it yesterday and this time we used >> cut up sirloin steaks. >> >> >> >> 1 to 2 pounds of either ground beef or cubed up steaks >> >> 4 cans of kidney beans >> >> 2 can of tomato sauce >> >> 1 medium can of stewed tomatoes, we use the Italian style stewed >> tomatoes >> >> one packet of Chili seasoning >> >> 1 red bell pepper >> >> 1 medium onion chopped >> >> >> >> Brown the meat in a large pot or Dutch oven until cooked through. Add >> diced bell peppers and onions to soften with the meat. Add packet of >> chili seasoning. Add tomato sauce and stewed tomatoes. Drain only 2 >> cans of the kidney beans then add the beans to the pot. Add remaining >> cans of beans undrained. Stir well to mix all together. Cook on high >> for about fifteen to twenty minutes and then turn down to simmer. Let >> simmer for about two hours, stirring occasionally. >> >> >> >> Like I said, I don't have an actual recipe, so I hope this makes sense. >> Smile. >> >> >> >> Jeri >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
