Chili: How do you like it?

Question

I know there are a lot of variations of this delicious, healthy, low fat and fibrous dish (lol i love healthy food). Since i cant prepare chili from scratch, i usually get a small bowl of Wendy's Chili and in a saucepan with boiling water i add sauteed mushroom, some chopped onions, tomato, vinegar, Chili (masala) powder, ginger garlic paste, various spices depending on my mood (im Indian) and then add the Wendys Chili... bring it to a boil until thick and add Wendy's hot sauce. And this dish is so filling and delicious! Its even better when eaten with rice.

Ive heard of people adding oranges, peanut butter, chicken and such into their Chilis.. Anybody know good variations of this dish. Thanks!

Answer 1

Warn your digestive system before this...

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.

Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.

Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Answer 2

you can make your own chili, just use canned red kidney beans, some pasta sauce, water, stew beef, chopped meat, onions, peppers, chili powder, red pepper flakes, habarnero pepper, hot sauce, garlic and anything else you like. Get a big pot, put the beans in (4 cans) use two cans of water, some pasta sauce and spices but hold the salt til later. Brown the meat, drain it add it, dice up the veggies put them in. Bring to a boil, reduce to low cover and stir from time to time, you may have to add more water. in about 90 mins to 2 hours you will have chili for the week. Make some rice, add some salt to the chili. there you are. The chili powder really makes it chili, lol, I mean it some how thickens it and gives it a good flavor. You can add cumin too if you like. You can even add corn to it, fresh chopped tomatoes, really anything. Just keep tasting it and adjusting the flavor, Oh yeah add a spoon of sugar.

Answer 3

I like White Chicken Chili... it's made w/ white beans and chicken breast. Was a classic at the Neiman-Marcus cafes when Helen Corbitt was manager.

I like mine w/o beans. I like it w/ a dollop of sour cream and some cheddar cheese. Green onions, too, if available.

Wendy's has some good chili, even though it has beans. This recipe is pretty darn close... I usually do it in the crockpot after browning the beef.


Wendy’s Chili

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
11½ cups chopped onion (1 med.)
½ cup celery, diced
¼ cup. green pepper, diced
¼ cup chili powder
1 tsp. cumin (if you like real flavor, add more)
1½ tsp. garlic powder
1 tsp. salt
½ tsp. each: black pepper, oregano, sugar
Optional: 1/8 tsp. cayenne pepper, or to taste

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1-1½ hours, stirring every 15 minutes.

Answer 4

Add instant rice to Wendys Chili. This makes Chili Beans and Rice.

Answer 5

easy resipe.....1 1/2 lbs ground beef(cooked and drained) onions(diced) green peppers (diced) can of Rotell tomatoes with green chillies "milder" the regular is very toasty roasty!! can of beans of choice/drained a pack of chili seasoning and a big can of Tomatoe juice. add some cumin and chili seasoning as needed...but that will do in a pinch

Answer 6

i have a few hundred recipes for chili, including one for wendy's chili.... i guess you can say i'm a fan lol

i love mine garnished with grated cheddar cheese and sour cream!

i've never heard of oranges,
chicken and turkey yeah
peanut butter, i think i have one with it in there
but wouldn't make it cus i think that's just whacky lol

Answer 7

It helps with the taste since they're spicy. They enhance the foods they're cooked with and sometimes they also taste good to eat.