LordStanley
I know nothing
http://www.stiffwilli.com/store?pag...egory_id=28&flypage=flypage.tpl&product_id=75
Try the texas mix too!
Chili Recipe?
- Thread starter withrespect
- Start date
http://www.stiffwilli.com/store?pag...egory_id=28&flypage=flypage.tpl&product_id=75
Try the texas mix too!
Chasey_Lane
Salt Life
A co-worker made this last year for a chili cook off at work and hers won 1st place!
WeightWatchers.com: Weight Watchers Recipe - Hearty Turkey Chili
WeightWatchers.com: Weight Watchers Recipe - Hearty Turkey Chili
Chasey_Lane
Salt Life
I've tried using beer and just didn't like the taste of the chili.
stockgirl
Stocki
Same here. It added an almost bitter taste.
My chili recipe. I think cube steak has the best texture for chili, half ground beef, half steak. Also make sure to fry the spices for at least a few minutes with the onions for the best taste.
3 lbs cube steak
1 lb bratwurst (casing removed)
2 large yellow onions
4 tbsp chili powder
1 tsp adobo seasoning
1 tsp cumin
1 qt beef broth
2 12oz cans tomato juice
2 20oz cans tomatoes
1 can chipotle peppers
1 can pinto beans
1 can kidney beans
Brown steak and sausage in batches
Sauté onions then add seasonings
Add meat, broth, tomatoes and juice to onions and simmer for an hour on very low heat. Add beans for the last few minutes.
3 lbs cube steak
1 lb bratwurst (casing removed)
2 large yellow onions
4 tbsp chili powder
1 tsp adobo seasoning
1 tsp cumin
1 qt beef broth
2 12oz cans tomato juice
2 20oz cans tomatoes
1 can chipotle peppers
1 can pinto beans
1 can kidney beans
Brown steak and sausage in batches
Sauté onions then add seasonings
Add meat, broth, tomatoes and juice to onions and simmer for an hour on very low heat. Add beans for the last few minutes.
stockgirl
Stocki
I can smell your gas from here.
mamatutu
mama to two
My daughter was telling me yesterday about the WW Turkey Chili. She says it is awesome, and she and her roomies make it several times a month.
cookoff ?
If...if someone were to organize such an event as a cookoff.
Would you all prefer:
Weekday? Lunch time?
Weekend?
What would be your preference?
Are you talking small scale - just forum members or large scale open to public?
(I'd do a poll, but I have NO CLUE how to do that)
If...if someone were to organize such an event as a cookoff.
Would you all prefer:
Weekday? Lunch time?
Weekend?
What would be your preference?
Are you talking small scale - just forum members or large scale open to public?
(I'd do a poll, but I have NO CLUE how to do that)
kalmd
Active Member
Here ya' go.
But for the love of all that I hold dearly, be sure to use good chili powder, and not some of that cheap crap that is $1.00 a bottle. I use Penzy's spices in most of my cooking, because they taste, look, and smell vibrant and delicious. The detail to fresh ingredients is paramount to a good cook.
BadGirl Chili Recipe
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This is a hit whenever I make it. Try it....you'll like it.
3 lbs beef chuck, cut into 1/2" cubes
1 lb hot Italian sausage
1 28-oz can diced tomatoes
2 1-lb cans tomato sauce
3-4 large onions, chopped
2 large green peppers, diced
5-6 small jalapeno peppers,minced (if you want milder chili, remove seeds before dicing)
4 cloves garlic, minced
1/3 cup chili powder
2 Tbl sugar
1 1/2 Tbl salt
4 lbs canned red-skinned kidney beans, drained
Brown the diced beef chuck and Italian sausage, and drain. Put all ingredients (except kidney beans) in large pot and cook for an hour or two or three, or until the beef chuck becomes really tender. I usually cook it for three-four hours. Once done, add the drained kidney beans and heat through. Serve.
As with all chili, this is best made a day or two before it is to be served as to allow the flavors to marry well together.
Yum.
Hi. I'm always in search of a good recipe and decided to try your chili. I bought the ingredients today and plan to make tomorrow. I had a question about the amount of kidney beans. You say 4 lbs. The huge cans say 2 lbs, 8.5 oz, so do you mean almost 2 of those huges cans? That seems like a like of beans compared to the amount of tomatoes. Just want to make sure if got it right.
BadGirl
I am so very blessed
I like a lot of beans, but you add in the amount that matches up with your tastes. Start out with one small can and see how that works for you. Add more if you'd like. Easy peasey.
kalmd
Active Member
I like a lot of beans, but you add in the amount that matches up with your tastes. Start out with one small can and see how that works for you. Add more if you'd like. Easy peasey.
Thanks. I'ts on the stove simmering. I'll probably end up putting in 1 big can of beans and not the other. We'll see. I also added another regular size can of tomatoes. It didn't seem like enough tomatoes. I only used 3 jalapenos because hubby doesn't like spicy so I figured I could get away with 3. I'm not going to tell him they're in there.
kalmd
Active Member
I'll be trying this recipe in a couple weeks.
kalmd
Active Member
I like a lot of beans, but you add in the amount that matches up with your tastes. Start out with one small can and see how that works for you. Add more if you'd like. Easy peasey.
Well, I thought the chili was really good, but it was too spicy for hubby. He said his mouth was on fire and didn't eat much. He thinks it's because of the hot sausage and told me if I make it again to use mild or sweet sausage. He doesn't know it had jalapenos in it.
DEEKAYPEE8569
Well-Known Member
Don't everyone offer a recipe at once...
1. Get a flank steak. Season with garlic, black pepper, cayenne pepper, paprika, salt (optional)
2. Sear (sp?) over gas/charcoal grill on high heat til almost burnt.
3. Place in crock pot, with onions chopped like you like them. I prefer "onion mush" myself, for this.
4. Add stewed tomatoes; either sliced or whole
5. Again, salt (optional)
6. Add green peppers (optional) and red pepper flake to taste
7. Add water or beef broth; enough to allow for evaporation
8. Set crock pot on high til it starts "perkolatin'; then set on low and forget; go to work; whatever. Or, do all this before you turn in for the night; let it simmer on low all the next day.
All things in this recipe are "to taste" because I don't necessarily measure anything. So things like this that I make come out a tad different each time.
That sounds good
This recipe here:
just won the American Legion chili cookoff. Which is great, and thanks for the Bull Roast tickets
but I honestly don't understand how they judge those things. You have to make some pretty crappy chili for it to not be good, and what makes one "better" than another? Same with BBQ competitions - I don't see how they can pick a winner in those things.
kwillia
n/a
That sounds good
This recipe here:
QUOTE]OMG! Just sampled and it is smack yo momma good!
