What's your best chili recipe?
 There was white chili, turkey chili, black bean chili, yada yada...I'm really really hoping to uncover some fun and tasty chili recipes! Can anyone help?  |
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| Yum - we love chili too. I'm more adventurous, Todd more traditional. He wants his chili red only...lol I have a fun little chili cookbook at home (I'm at work now). I'll post the info later.... But even better to get some from the rest of the group  |
| Oh yeah and you haven't even gotten into the various "chile" that go into chili. I have to admit, I'm not super keen on "chili" the traditional red with meat or beans or both. Now put a bowl of green chile stew....made with elk...and I could get messy. Here's a recipe that's not chili but similar for your guy. Fairly straight forward, nothing really outrageous here, except the green olives: Mexican Meatballs with Beans....makes a bunch, like for 8 1/2 cup milk 1 slice bread 1 egg 1.5 lbs ground meat, your choice. If you can put in some pork, even a bit of hot breakfast sausage for extra flavor, great 2 cloves garlic crushed 4 ounces green chile (can you get those cans there?) 1 tsp. salt 18-20 pimetnto stuffed olives...small size 2 Tbs. oil 1/2 cup chopped onions 1 can condensed beef broth 1 can -10 oz-red enchilada sauce 1 bay leaf 3 cans (15 oz or so) beans...your choice I like pinto and kidney 2 cups grated Cheddar or Cheddar Jack cheese Make meatballs by soaking break in milk, 5 minutes, then beat with fork. Add in egg until well blended. Add meats, garlic, 2Tbs of the green chile and salt. Mix gently to blend. Shape into 1.5 inch balls around an olive. Refrigerate 30 minutes to congeal. In large skillet heat the oil, saute meatballs until brown. Remove when brown and add onion, saute a few minutes. Add beef broth, enchilada sauce, bay leaf and remaining 2 Tbs. green chile (you can also be more creative and add a bit of adobo chile...about a Tbs or so) Return meatballs to sauce and simmer 20 minutes, stirring once in awhile. Drain beans, add to meatballs, mix gently, cover. Simmer 20 minutes. Just before serving, stir in the cheese. |
| I definitely will try that sheepieboss!!! sounds so good! I like my chili simple and not too many beans. This is my favorite that I postedbefore viewtopic.php?f=30&t=27091&p=372411&hilit=chili#p372411 My husband always talks about my chicken chili whenever this topic comes up! viewtopic.php?f=30&t=23504&p=324736&hilit=chili#p324736 |
| Also, if you come across some extra flavorful meat: venison, elk for example, try this. It also works with beef, buffalo and ostrich.....but call me over if you are using elk. 2 lbs. lean ground meat 2 Tbs corn oil 2 cloves garlic minced, crushed or whatever 1 large onion, chopped. 2 heaping Tbs. chili powder 3 Tbs. flour, 2 tsp. salt 1/2 tsp. pepper 1 tsp. oregano 1 1/2 tsp. cumin seed 2 cups hot water (or beer..warmed or cold, not hot, it boils over easily) Juice of one juicy lime Brown meat in oil. Add garlic and onion. Bix together chili poder, flour, salt, peper, oregano and cumin seed. Add to meat. Add liquid and lime juice. Cover simmer 2 hours. If you want beans, serve them on the side. |
| I agree with the meats! I always use a fun meat if possible, and we always get rave reviews. If I use my regular recipe, but substitute lamb, venison or bear, I always get more compliments than if it were beef. And we only use GOOD beef - either from the meat market or our own. Something about chili - it's better with the stronger meats. |
I will point Kim towards this thread and await the results!  |
| Maybe you should suprise Kim and make some for her!!!!!!!!!! |
| I usually make mine from what I have available, instead of a recipe. However, besides using different meats, I also use my tomato base that I can each year. I use tomatoes, onions, peppers, herbs - all from my garden. Then I add in salt/pepper, garlic, vinegar, some sugar and whatever strikes me as interesting! It all gets simmered and then canned. It's my base for all things tomato - spaghetti, chili, lasagna, soups, etc.  |
| Just snatched this off Allrecipes.com Friday is no meat day, so this looks like dinner here. Grandma's Slow Cooker Vegetarian Chili By: sellitman "This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve." 10 MinCook Time: 2 Hrs Ready In: 2 Hrs 10 Min Original Recipe Yield 8 servings Ingredients 1 (19 ounce) can black bean soup 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (16 ounce) can vegetarian baked beans 1 (14.5 ounce) can chopped tomatoes in puree 1 (15 ounce) can whole kernel corn, drained 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 tablespoon chili powder, or to taste 1 tablespoon dried parsley 1 tablespoon dried oregano 1 tablespoon dried basil Directions 1.In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High. |
got sheep wrote: I agree with the meats! I always use a fun meat if possible, and we always get rave reviews. If I use my regular recipe, but substitute lamb, venison or bear, I always get more compliments than if it were beef. And we only use GOOD beef - either from the meat market or our own. Something about chili - it's better with the stronger meats. Did you say BEAR???? What does bear meat taste like. |
| Had it only once, I loved it, DH wasn't wild about it. (I think he has a super soft spot for bears) Bolder flavor. Not as gamey as venison, more like..........well, cross a duck with something red meat?? |
Abuckie wrote: got sheep wrote: I agree with the meats! I always use a fun meat if possible, and we always get rave reviews. If I use my regular recipe, but substitute lamb, venison or bear, I always get more compliments than if it were beef. And we only use GOOD beef - either from the meat market or our own. Something about chili - it's better with the stronger meats. Did you say BEAR???? What does bear meat taste like. It tasted good! We even used it plain, as grilled burgers and it still was good. I was very surprised, as I thought it would be more "gamey" tasting. This was from northern MN. It is a very lean meat - the burgers were kind of crumbly d/t that. It's a deep red raw, and dark brown when cooked. |
| I don't think I've ever heard wild game referred to as "fun meat." |
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