6
   

Post your favorite Chili recipie

 
 
Fedral
 
Reply Thu 21 Oct, 2004 02:03 pm
I love cooking, but moreso, I love chili. My old roomates and I used to make a huge pot of chili every sunday and invite our friends over for a sunday feast. Unfortunately, in recent years due to my ulcer, I have to avoid tomatos and tomato products. But no matter, I present to you a recipie for a tomatoless chili. (Though I still yearn for a good hot texas chili Crying or Very sad )

White Chicken Chili
Ingredients:
· 2 lbs. Great Northern White Beans, rinsed
· 4 lbs. Boneless chicken
· 2 tbs. olive oil
· 4 ea. medium size onions, chopped
· 8 ea. garlic cloves, minced
· 16 oz. chopped green chili
· 4 tsp. ground cumin
· 3 tsp. oregano
· 1/2 tsp. clove
· 1/2 tsp. cayenne pepper
· 12 cups chicken broth
· 1/2 cup roux (mixed flour and butter)
· 72 oz. grated Monterey Jack cheese
· sour cream

Directions:
1. Soak beans overnight in a large pot covered with 3" of water.
2. Place chicken in a large pan covered with water.
3. Simmer until tender (about 15 minutes).
4. Save broth for stock
5. Drain chicken, let cool, and cut in cubes.
6. Drain beans.
7. Add chicken broth and stock to pot and bring it to a boil.
8. Heat oil in large pan.
9. Add onions and saute.
10. Stir in garlic, chili and spices.
11. Saute for 2 minutes.
12. Pour ingredients into pot with beans.
13. Reduce heat and simmer until beans are tender. Stirring occasionally.
14. Cook approximately 2 hours.
15. Add roux to thicken chili (Start with a small amount of roux, add stock to thicken it and breakup lumps prior to putting it into the chili. Repeat roux steps if necessary to obtain desirable consistency).
16. Add chicken and 2 cup of cheese to the pot and stir until cheese melts.

Serve with the remaining cheese. Garnish with sour cream if desired.
Serves 10-12

Post your favorite recipie. The great part about chili is that no matter what you do, it just gets better and better. Very Happy
  • Topic Stats
  • Top Replies
  • Link to this Topic
Type: Discussion • Score: 6 • Views: 6,372 • Replies: 40
No top replies

 
panzade
 
  1  
Reply Thu 21 Oct, 2004 02:04 pm
Oh Boy!! Fedral...smak...I love you.

Nothing like a good chili on a winter's day...in Fla.
0 Replies
 
jespah
 
  1  
Reply Thu 21 Oct, 2004 03:15 pm
Oh, Fedral, that looks great! I've had a lot of success with starting a pot of chili or soup with olive oil in the pot and then cooking the chicken and vegetables, then adding stock (these days, I keep a lot of it on hand as the weather's getting chillier), then the beans, etc. The aroma of the beginning of cooking is just, man, it's indescribable.

Thanks for posting this!
0 Replies
 
panzade
 
  1  
Reply Thu 21 Oct, 2004 03:24 pm
Agreed jes...a good olive oil and stock are MY secrets too.
0 Replies
 
cavfancier
 
  1  
Reply Thu 21 Oct, 2004 03:54 pm
I was looking for the chili thread that farmerman started, but couldn't find it. However, I did find my chili thread, inspired by farmerman here: http://www.able2know.com/forums/viewtopic.php?t=23954
0 Replies
 
Don1
 
  1  
Reply Mon 25 Oct, 2004 04:06 am
I've searched and searched for a real good chili recipe, but they are all to serve 6/8 people and there is only me, and I've found that dividing the ingredients by 6 just doesn't work Sad
0 Replies
 
willow tl
 
  1  
Reply Mon 25 Oct, 2004 04:57 am
Don1 wrote:
I've searched and searched for a real good chili recipe, but they are all to serve 6/8 people and there is only me, and I've found that dividing the ingredients by 6 just doesn't work Sad


make a big pot and freeze what you don't use...it keeps in freezer well if protected correctly..
0 Replies
 
Don1
 
  1  
Reply Mon 25 Oct, 2004 05:11 am
I wouldn't have thought kidney beans would freeze successfully Willow?
0 Replies
 
cavfancier
 
  1  
Reply Mon 25 Oct, 2004 05:14 am
They freeze just fine when cooked in a chili Don.
0 Replies
 
Don1
 
  1  
Reply Mon 25 Oct, 2004 07:26 am
cavfancier wrote:
They freeze just fine when cooked in a chili Don.


I'll get cracking then, thanks Cav.
0 Replies
 
cavfancier
 
  1  
Reply Mon 25 Oct, 2004 07:35 am
Good on ya, Don. If you also like bean soup of any kind, it freezes well too.
0 Replies
 
au1929
 
  1  
Reply Mon 25 Oct, 2004 08:36 am
Chili con carne

3 table spoons of olive oil
1/2 cup of chopped green peppers
1/2 cup of chopped onions
pound of lean ground beef
2 cups of crushed tomatoes
1 10 1/2 can of tomato soup
1/2 teaspoon of paprika
1 bay leaf
1 table spoon of chili powder
1/8 teaspoon of cayenne pepper.
1 clove of garlic mashed
1 16 0z can red kidney beans with liquid

Heat oil in ten inch skillet, brown ground beef, onion and green peppers in oil. Add all ingredients with exception of garlic salt and kidney beans. Cover and simmer on low heat for an hour. Stirring occasionally
than add garlic, salt and kidney beans with liquid and heat thoroughly

If you like it hotter use 1 1/2 table spoons of chili powder.
Fedral
 
  1  
Reply Fri 29 Oct, 2004 02:51 pm
This can be counted as one of those STRANGE Chili recipies that everyone initially goes... ewwwwwwww when they hear it, but turns out pretty good when you give it a try.

So for the strong of constitution, I give you...

Chicken Pumpkin Chili

· 2 tablespoons olive oil
· 2 cups onion chopped
· 2 cups red bell pepper chopped
· 3 tablespoons jalapeno minced
· 1 clove garlic minced
· 1 cup beer
· 1 cup chicken broth
· 1/4 cup ripe olives sliced
· 3 tablespoons chili powder
· 1 teaspoon ground coriander
· 1/2 teaspoon salt
· 29 ounces canned tomatoes with their juice chopped
· 1 pound boneless, skinless chicken breasts cubed
· 2 cups cooked pumpkin or butternut squash peeled, cubed
· 2 tablespoons cilantro chopped
· 1 tablespoon cocoa powder
· 16 ounces canned pinto beans drained
· 6 tablespoons scallions sliced
· 1 1/2 ounces cheddar cheese shredded
· 6 tablespoons sour cream
preparation:
Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned about 8 minutes.

Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and= simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and scallions.

Serves 6.
0 Replies
 
au1929
 
  1  
Reply Fri 29 Oct, 2004 02:56 pm
Federal
That looks like a recipe for heartburn.
0 Replies
 
cjhsa
 
  1  
Reply Fri 29 Oct, 2004 02:59 pm
A couple of things that I do when making chili. Always use lean meats, pork, beef, venison, doesn't matter, but it must be lean. I avoid chili powder and instead use whole dried ancho chiles reconstituted in hot water and pureed in a blender. You can use these exclusively, replacing all tomatoes, if you want. Small red beans are also preferable to large red kidney beans.
0 Replies
 
Portal Star
 
  1  
Reply Fri 29 Oct, 2004 03:56 pm
My favorite chili is the kind that comes in a can from steak and shake (fast food chain.) Heat it up in a pan, pour it over spaghetti and top with fresh chopped onions and grated cheese and it is awesome.
0 Replies
 
cjhsa
 
  1  
Reply Fri 29 Oct, 2004 04:00 pm
Ooh, do we have a Bengals fan in the house?
0 Replies
 
panzade
 
  1  
Reply Fri 29 Oct, 2004 04:01 pm
my favorite is Cinci chily from Skyline. Though now they're selling it with spaghetti...frozen...yuck
0 Replies
 
cjhsa
 
  1  
Reply Fri 29 Oct, 2004 04:06 pm
There's a great recipe for "Texas Red" in Paul Prudhomme's "Seasoned America" cookbook. No beans. I gotta try that one again.
0 Replies
 
au1929
 
  2  
Reply Fri 29 Oct, 2004 04:16 pm
I like my chili over rice. Preferably brown rice.
0 Replies
 
 

Related Topics

Swedish Meatballs - Question by shewolfnm
Delicious slow/er-cooked food .... - Discussion by msolga
What to cook or bake with coconut oil? - Question by dagmaraka
Time to make crackers, or go crackers - Discussion by ossobuco
Weird recipe direction - Question by boomerang
Crumpets - Discussion by ossobuco
 
  1. Forums
  2. » Post your favorite Chili recipie
Copyright © 2019 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.03 seconds on 05/24/2019 at 05:00:44