Posted: 11/1/2009 3:49:00 AM EDT
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Alrighty,
So my wife (who is like 12 months pregnant) wants chili tonight. In her state, if she wants chili, I make chili. Anyway, I'd ordinarily make it with all meat and spicy. However, it has been requested that it have beans and not be spicy (it has to be toddler friendly too). So if you're going to say "you're looking for a bean soup recipe", spare me because I'd normally agree but these are kind of extenuating circumstances. Any recipes? |
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This is the one my wife uses and it goes over very well at gatherings. If you want it mild just skip or limit the hot peppers in the toppings.
CHILI 1 pound ground beef 1 large onion – chopped 1 green pepper- chopped 1 cans dark kidney beans (drained) 2 can light kidney beans (drained) 2 cups tomatoes (can of crushed) 8 oz seasoned tomato sauce 1 to 1 ½ teaspoon chili powder 1½ tsp salt Pepper – to taste 1 bay leaf Dash paprika TOPPINGS Jalapeños Sour cream Shredded cheese Brown meat, onion and green pepper. Add beans, tomatoes, tomato sauce, bay leaf & seasonings. Bring to a boil & simmer –after hot put in a crock pot (slow cooker) on low for hours. Serves 2-4 people Doubled served 5-10 people Tripled served 10-14 people Edit to make easier to read. |
A good Texas mild chili. ( Chili with beans ain't Chili at all!  )
Prep Time: 20 Minutes Cook Time: 2 Hours Ready In: 2 Hours 20 Minutes Servings: 8 Cut cubes of chuck roast or steak, cook in beef broth seasoned with garlic, cumin, chili powder and oregano. Ingredients: 3 pounds boneless beef chuck roast or steak - cut into cubes 2 tablespoons olive oil 3 cloves garlic, minced 3 tablespoons chili powder 2 teaspoons ground cumin 3 tablespoons all-purpose flour 1 tablespoon dried oregano 2 (14 ounce) cans beef broth, divided 1 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic. 2. In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth. 3. Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend for about an hour. Heat and serve and enjoy real chili with no fillers or junk. Best With unsweetened Texas Corn Bread. |
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I made a black bean chili tonite, pretty good:
1 C Spanish onion, diced fine 2 Tbls garlic, minced 2 oz grapeseed oil 4 Tbls mild chili powder 3 Tbls ground cumin 1 Tbls ground coriander 1 Tbls epazote 1 28 oz Pomi tomato box 8 oz chicken stock 2 cans black beans 2 Tbls tomato vinager 1/2 bunch chopped cilantro 1 Tbls Chipotle Tobasco Kosher salt and fresh ground black pepper to taste Method: Sweat the onion and garlic in the grapeseed oil until translucent, add all of the remaining ingredients, bring to a boil, lower heat immediately to a simmer and cover the pot, cook for one hour, remove lid and reduce over low flame for 1 hour. Top with grated Cotija and creme fraiche, maybe some pickled jalapenos for you (but not the preg-O wife). Enjoy! |