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Country Discussion Topics
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Need a good Chili Recipe
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Bob(WI)    Posted 02-22-2002 at 22:25:13       [Reply]  [Send Email]
If anyone has a chili recipe that they would like to share I'd really appreciate it, looking for one that's mild to mildly hot, I need it for 6 to 8 people at work, nothing fancy just a easy good tasting recipe will do.
Also looking for a good chicken chowder recipe and any other recipes you wanna share.


June    Posted 09-05-2002 at 09:30:24       [Reply]  [Send Email]
I guess I live on the wrong side of the Big Muddy, huh.
This old lady wouldn't know how to spam any one if her life depended on it. You asked for chicken chowder recipes and I sent one. Too bad. Your loss.


Jerry S    Posted 02-25-2002 at 15:33:23       [Reply]  [No Email]
Probably too late to add this but I make mine simple and it is made for kids who don't care for hot foods. Has plenty of flavor but doesn't have that heartburn kind of spice load.
-Brown 1 lb ground beef drain excess fat off
-shred 1/2 or a whole onion (depending on how strong it is) I use a cheese shredder. (kids didn't like big pieces of onion so this masks their presence)
-add a squirt of hickory smoke liquid
-put in two smaller cans of bushes chili beans (don't use brooks very different taste)
-add a quart of canned tomatoes whole or diced
-add maybe a couple tablespoons of cumin
-salt& pepper or seasoned salt to taste
-some mexican oregano if desired
-a little of the Franks red hot sauce if desired
-some chili powder if you need more zing
let her simmer for quite a while 3 or 4 hours anyhow. It is best if you cook it one day, then refrigerate it and reheat it the next day. Spice flavor comes through more the second time. DOn't keep in a refrigerator more than 3 or 4 days without freezing it. Sample it after the spice is in to see how balanced it is. If it is balanced, just add a little salt if it is too bland. Salt will bring out spices as much as anything.
No heartburn yet good tasting chili.


8NTX    Posted 02-23-2002 at 09:30:14       [Reply]  [No Email]
TEXAS CHILI

-3 lbs. of chili-grind beef or stew meat cut into 1/2" cubes, brown and drain off fat; then add:
- 1 can tomato paste
- 1 sm. can tomato sauce
- 1 can stewed chopped tomatoes (undrained)
- 3 tbsp. chili powder
- 1 med. to large onion, chopped
- 1 tsp. garlic powder
- 1 tsp. oregeno
- 1/2 tsp. salt
- 1 tbsp. ground cumin
- 5 cups of water or broth
Stir and bring all to boil in large pot, then cover and simmer for 1 to 1.5 hrs. or until meat is tender - add water if necessary to keep it from drying out. To thicken - about 15 min. before it's done, take 1 tbsp. of masa and add enough water to it in a cup and stir with a fork to form a runny paste, then stir into pot. Then add 1 tsp. cayenne pepper or more to taste. Cook a little longer, then enjoy with cornbread or saltine crackers. NO BEANS!! I like it topped with onions and grated cheddar. Pour over corn chips in a bowl for chili pie. Guaranteed to warm you up on a cold night!


Ole Cuss    Posted 02-23-2002 at 03:26:19       [Reply]  [No Email]

This is my best chili recipe called Brewski Stewski (Mule Farm Chili #1--there are 9 others):
1-1/2 lb browned venison or beef, ground or shredded
1/2 lb. browned bulk pork sausage
1-12 oz can beer
1 beef buillion cube
1/2 large onion, chopped
2 Tablespoons horseradish
2 Tablespoons A-1 steak sauce
1/4 tsp hot sauce (vary to your taste)
2 Tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1-12 oz can tomato paste
1-15 oz can chili beans or red kidney beans
Combine all ingredients and mix well. Cook in crockpot on low for 8-12 hours.


PCC-AL    Posted 02-23-2002 at 01:04:45       [Reply]  [No Email]
Hi Bob,
I like to make chili but never use a recipe. I usually just keep adding until I get it the way I like it. However, since you are preparing it for folks at work, you probably want something easy, but good. Try this.
About two pounds of hamburger or chuck or whatever, browned and grease drained.
Two large onions, one or two bell pepper.
Large can or more diced tomatoes. Also small can of Rotel will add spice, but I prefer tabasco by taste.
Couple of cans of red kidney beans, drained and rinsed.
Can of corn, white or yellow or both.
chili powder or packages of chili mix-try about 3 or 4 tablespoons, but add as needed.
Brown meat in separate pan, drain grease. Chop onions and bell pepper. Throw everything into the pot. Use a crock pot if you can as it will be more convenient to carry.
Cook the chili the night before and you can keep adding until you get it to your taste.
And don't forget the "killer-dogs", hot dogs cooked in beer and kraut with onions and chili spooned on top- yum yum, get the tums. Good luck.


OW - good fast - be danged!    Posted 02-24-2002 at 12:15:02       [Reply]  [No Email]
Thought i was the only one whole liked to see yellow corn kernels scattered around in there! Basically the same recipe too - sear the ground beef and onions, don't drain it. Then start dumping cans on top(kidney bens, diced tomatoes & corn) I use about 20 drops of Mazzetta habanero sauce to heat the whole kettle up and we eat in about 20 minutes. :)


Sounds good to me-PCC-AL    Posted 02-25-2002 at 03:24:46       [Reply]  [No Email]
.


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