mmmm....Chili.....
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Elder User
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From: Oklahoma
mmmm....Chili.....
Ok, what I am about to as is seen as taboo in many people's hearts, but as we are all one big family here at FTE, I thought I'd ask anyway.
Since fall is upon us, there is nothing better than a nice big pot of GOOD chili on a cool evening.
Does anybody out there want to share a receipe for a good batch of chili? I can't find one I really like and all of the chili I do like, my friends won't divulge there secrets!
I promise I won't tell anyone!
I just want a good bowl of chili!!! 
Thanks!
Tim
Since fall is upon us, there is nothing better than a nice big pot of GOOD chili on a cool evening.
Does anybody out there want to share a receipe for a good batch of chili? I can't find one I really like and all of the chili I do like, my friends won't divulge there secrets!
I promise I won't tell anyone!
I just want a good bowl of chili!!! Thanks!
Tim
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Joined: May 2003
Posts: 1,011
Likes: 0
From: South Dakota
Ground beef about 1-1 1/2 lb
1/2 lb pork sausage
Molassas
Brown sugar
Crushed red pepper or red pepper flakes
Melinda's XXX Hot Sauce
Diced onion, half of an onion
Stewed tomatoes Mexican Style one can about 16 oz. Ro Tell(sp) if you can handle it
One can tomato soup
Chili beans (never Bush's) 1-2 16 oz cans
One large bottle of chili powder
pakge of chili seasoning
Brown up the beef and sausage with the chili seasoning and onions.
Add tomatoes, beans and tomato soup, the brown sugar and molassases is to sweet it up a little, about 1 cup of molassases and just a little brown sugar. Fools the taste buds till the heat kicks ya.
About half a container of chili powder start with a little and add to taste, about 1 table spoon red pepper, dash in some Melinda's.
This is called Dump chili because after the main ingredants of beef, beans and tomatoes you dump a little of this and that till you like the taste and heat.
Fools people cause they think it's sweet then the heat gets 'em.
1/2 lb pork sausage
Molassas
Brown sugar
Crushed red pepper or red pepper flakes
Melinda's XXX Hot Sauce
Diced onion, half of an onion
Stewed tomatoes Mexican Style one can about 16 oz. Ro Tell(sp) if you can handle it
One can tomato soup
Chili beans (never Bush's) 1-2 16 oz cans
One large bottle of chili powder
pakge of chili seasoning
Brown up the beef and sausage with the chili seasoning and onions.
Add tomatoes, beans and tomato soup, the brown sugar and molassases is to sweet it up a little, about 1 cup of molassases and just a little brown sugar. Fools the taste buds till the heat kicks ya.
About half a container of chili powder start with a little and add to taste, about 1 table spoon red pepper, dash in some Melinda's.
This is called Dump chili because after the main ingredants of beef, beans and tomatoes you dump a little of this and that till you like the taste and heat.
Fools people cause they think it's sweet then the heat gets 'em.
Last edited by 68torino; Sep 24, 2004 at 10:25 AM.
Elder User
Joined: Feb 2003
Posts: 755
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From: Meriden Ct
The best chili recipe I have come across is
Chili for A Crowd
Silver Palate Cookbook
1/2 c best olive oil
1 3/4 lbs yellow onion chopped coarse
2 lbs sweet sausage meat
8 lbs ground beef chuck
1 1/2 Tbs fresh ground black pepper
2 cans 12 oz ea tomato paste
3 Tbs fresh garlic minced
3 oz ground cuminseed
4 oz plain chili powder
1/2 c Dijon mustard
4 Tbs salt
4 Tbs dried basil
4 Tbs dried oregano
6 lbs canned Italian plum tomatoes (about 5 cans)
1/2 c Burgundy wine
1/4 c lemon juice
1/2 c fresh dill chopped
1/2 c fresh Italian parsley chopped
3 cans (16 oz each) dark red kidney beans
4 cans black pitted olives
1. heat olive oil in a very large soup kettle, add onions and cook over low heat, covered, until tender. (about 10 mins)
2. Add meats to pot, cook over med heat until meat is browned. Drain excess fat.
3. Add spices first and stir well. Add everything exept olives. simmer for about 15 mins, uncovered, stirring well.
4. Taste and correct seasoning. Add olives, simmer for another 5 mins
5. Serve with sour cream, chopped white onion, and grated chedder cheese
Please note I am from Connecticut, so those of you from Texas may have to spice it up a bit
I make this a couple times a years for at least 15 years now. I have changed this and changed that, but always come back to this recipe.
GOOD EATIN
Chili for A Crowd
Silver Palate Cookbook
1/2 c best olive oil
1 3/4 lbs yellow onion chopped coarse
2 lbs sweet sausage meat
8 lbs ground beef chuck
1 1/2 Tbs fresh ground black pepper
2 cans 12 oz ea tomato paste
3 Tbs fresh garlic minced
3 oz ground cuminseed
4 oz plain chili powder
1/2 c Dijon mustard
4 Tbs salt
4 Tbs dried basil
4 Tbs dried oregano
6 lbs canned Italian plum tomatoes (about 5 cans)
1/2 c Burgundy wine
1/4 c lemon juice
1/2 c fresh dill chopped
1/2 c fresh Italian parsley chopped
3 cans (16 oz each) dark red kidney beans
4 cans black pitted olives
1. heat olive oil in a very large soup kettle, add onions and cook over low heat, covered, until tender. (about 10 mins)
2. Add meats to pot, cook over med heat until meat is browned. Drain excess fat.
3. Add spices first and stir well. Add everything exept olives. simmer for about 15 mins, uncovered, stirring well.
4. Taste and correct seasoning. Add olives, simmer for another 5 mins
5. Serve with sour cream, chopped white onion, and grated chedder cheese
Please note I am from Connecticut, so those of you from Texas may have to spice it up a bit
I make this a couple times a years for at least 15 years now. I have changed this and changed that, but always come back to this recipe.
GOOD EATIN
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