chili - how do you make chili?

Question

how do you make chili ?
what ingredients / what preparation method ? crock pot / stove top; ??

Answer 1

Mildred if you want to make awsome chilli may I suggest the following link http://www.cooksrecipes.com/soups/chili_recipes.html they have many easy to follow recipes

you asked about the peanut butter cups with banana from reese, (while answering the pickle and pb or pb and banana question) well I found you a link to the company you may find useful and you may able to still get them.. ... thought you might enjoy this link as well http://www.hersheys.com/products/details/reesespeanutbuttercups.asp

Answer 2

This is our chili recipe. It is pretty mild so if you like spicey, put a bottle of hot sauce on the table.

Brown 2 - 3 lbs ground chuck with a medium yellow onion, chopped up (to your preference, I like the pieces really small). Lightly salt the meat. When onion is done and all pink is gone from meat, drain the grease.

Add 1 medium size can of Brooks Chili beans in mild sauce (again you can use the beans in hot sauce if that's to your taste) to the meat and onion, let it simmer about 15 minutes. Add one large can of tomato juice. Bring to a boil, then lower and simmer until you're ready to eat.

In a separate pan, cook spaghetti (some people like elbow macaroni)- about 1/2 lb.
Toss the spaghetti into the chili and eat.
Optional toppings include grated cheese or chopped onion or green pepper, or fritos.
yum.

Answer 3

My crock pot steak chili

1 boneless chuck steak cut into cubes
3 cans of chili beans
3 cans of tomato paste
2 cups water
3 tbsp chili powder
1 tsp pepper
1tsp salt
1 tsp oregano
3 cloves garlic chopped
1 onion chopped
2 tbsp steak sauce

Just plainly stick all the above ingredients in the crock pot, stir and set on high for 1 hour and let r rip for 8 hours on low.

Answer 4

This is the best chili

Chili

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

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Answer 5

I add and delete from this recipe depending upon my tastes - it is the first chili I ever made and have been making it for years. I usually brown the meat with the vegetables and seasonings on top of the stove and then toss everything together in the crockpot as I think it tastes better the longer it simmers - cook on a low heat for at least 3-4 hours or all day if you want it when you come home from work.

Chili
Prep: 15 minutes
Cook: 20 minutes

Ingredients
1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
2 15-ounce cans red kidney beans, undrained
2 15-ounce cans chili beans, undrained
2 14.5-ounce cans diced tomatoes, undrained - I like to use the Mexican seasoned ones
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

3. Chili for Two: Prepare as above, except divide all ingredients in half.

4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Answer 6

"Chili Recipe"

Ingredients-
Olive oil
1 large onion, diced
1 pound Italian sausage links
6 garlic cloves, minced
2 pounds beef chuck roast, cut into 1-inch cubes
2 pounds pork shoulder country-style ribs, cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
2 Tablespoons masa corn flour (may substitute flour)
12 ounces dark beer
1 (28-ounce) can petite-diced tomatoes
1 (8-ounce) can tomato sauce
2 (14-ounce) cans beef broth (about 3-1/2 cups)
1/2 teaspoon ground cumin
1 Tablespoon Hungarian sweet paprika
1 (7-ounce) can chipotle chile peppers in adobo sauce, pureed
1 teaspoon oregano, crushed
1 Tablespoon unsweetened cocoa powder
1 teaspoon chili powder
Garnish: Shredded cheese, cilantro, beans, tortilla chips, corn muffins

Preparation-
Coat the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden

Answer 7

******THICK 'N HEARTY CHILI
2 lbs. ground chuck
3 cans tomato soup
1 pkg. Lipton onion soup mix
2 cans kidney beans, drained
1 green pepper, chopped and sauteed
3 tbsp. (or more) hot Mexican chili powder, to taste
2 tbsp. jalapeno peppers, finely chopped plus 2 tbsp. juice
Brown ground chuck and drain well. Add remaining ingredients, adjusting chili powder and jalapenos to taste. Simmer over low heat for 20 minutes. Serve with shredded cheddar cheese and corn bread.

******MY FAVORITE TEXAS CROCK POT CHILI
2 (16 oz.) cans red kidney beans, drained
2 (16 oz.) cans chili beans, drained
2 (14 1/2 oz.) cans tomatoes, cut up
2 lbs. coarsely ground chuck, browned & drained
2 med. onions, chopped
1 green pepper, chopped
2 garlic cloves, crushed
3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Put all of the ingredients into a 5 quart crock pot in the order listed above. Stir until all is mixed well. Cover. Cook on low for 10 to 12 hours (or high for 5 to 6 hours).

*******CROCK POT CHILI
Brown 3 pounds ground beef; drain. In large crock pot, put: 2 (1 lb.) cans Ranch style beans 2 cloves garlic, crushed 1 1/2 tbsp. chili powder 2 tbsp. coarse black pepper 1 1/2 tsp. crushed red pepper 2 tsp. salt 1 tsp. paprika 1/2 tsp. oregano 1 tsp. ground cumin 1/4 tsp. cayenne pepper 1 bell pepper, chopped 2 onions, chopped
Add meat; cook overnight on low. Makes about 3 quarts and freezes well.

Answer 8

Brown 1 pound very lean ground beef and 1 pound lean ground pork in cast iron skillet. Drain.

Add 1 carton Hatch Red Chile puree, flavor of your choice, 1 carton water.

Stir in salt to taste, about 2 teaspoons oregano, crushed minced garlic clove if you like, and 2 teaspoons cilantro.

Simmer for 2 or 3 hours covered tightly.

Can be simmered on stove top in cast iron, wok, or in crockpot.

Serve with rice and frijoles if desired or just plain with crackers.

This is typical Southern New Mexico recipe!! We don't mess up our chili with putting beans and stuff in it. We serve it on top of the frijoles.

Answer 9

Too many ways to list here, look on a recipe web site. Like using fresh or canned chilis vs dried etc...

Answer 10

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.