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Posted: 2/4/2006 7:50:36 AM EDT
I need your "Can't Miss" recipes.

Yeah, I know, how hard can it be, and there is always Google. I've always used my Mom's, but I'm not particularly fond of it.
It's for tomorrow, and it will have to feed 12-14 people.
For Meat, I have hamburger, and ground pork.
Thanks in advance.

Curt
Link Posted: 2/4/2006 8:07:05 AM EDT
I have my wife buy Six Gun Chilie Fixins at the store to add to a pot of meat and beans ect... this stuff is just mainly spices for giving it that great flavor. Watch out though, the spices are hot hot hot. It says on the package to stir the chili fast or you'll loose the spoon.
Link Posted: 2/4/2006 8:12:07 AM EDT
tag.....for later I've got a recipe


with NO BEANS
Link Posted: 2/4/2006 8:12:35 AM EDT
look on the internet for recipes that copy wendy's chili

my wife uses one that is excellent

here's one, don't know if it's the same

Wendy's Copycat Chili Recipe #87611
For fast food lovers from an online source posted in response to a recipe request.
2 lbs fresh ground beef
1 quart tomato juice
1 (29 ounce) can tomato puree
1 (15 ounce) can red beans, drained
1 1/2 cups chopped onions
1/2 cup celery, diced
1/4 cup green peppers, diced
1/4 cup chili powder
1 teaspoon cumin (more if desired)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

4-6 servings Change size or US/metric
Change to: servings US Metric

1 hour 40 minutes 10 mins prep
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In a frying pan, brown the ground beef; drain.
Put the drained beef and the remaining ingredients into a 6-quart pot.
Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Link Posted: 2/4/2006 8:24:15 AM EDT
IM sent.
Link Posted: 2/4/2006 8:26:08 AM EDT
NO BEANS
Link Posted: 2/4/2006 8:30:27 AM EDT

Originally Posted By patrol120:
NO BEANS



What are you, the Chili Nazi?
Link Posted: 2/4/2006 8:33:35 AM EDT

Originally Posted By Nimrod1193:

Originally Posted By patrol120:
NO BEANS



What are you, the Chili Nazi?




I cant blame him, chili without beans tastes so much better
Link Posted: 2/4/2006 8:34:20 AM EDT
lol....not at all. This is in reference to an earlier thread about chili.

Her, in Oklahoma, people look at you funny if you say you want chili with beans....its just not right.
Link Posted: 2/4/2006 8:34:53 AM EDT

Originally Posted By patrol120:
NO BEANS



+ .9bar
Link Posted: 2/4/2006 8:37:16 AM EDT
[Last Edit: 2/4/2006 8:37:44 AM EDT by Gloftoe]
Link Posted: 2/4/2006 9:32:10 AM EDT
Mix and match these, and creat your own

Recipes > World Chili Champions


GM
Link Posted: 2/4/2006 9:34:41 AM EDT
Chili has beans, stew does not.
Link Posted: 2/4/2006 9:42:14 AM EDT
Negative, over. Beans have beans, Chili doesnt.
Link Posted: 2/4/2006 9:54:28 AM EDT
[Last Edit: 2/4/2006 9:54:47 AM EDT by DK-Prof]

Originally Posted By patrol120:
Negative, over. Beans have beans, Chili doesnt.




My understanding is that beans were traditionally added to chili as an inexpensive meat substitute, creating a lower-budget, ersatz chili, as opposed to "real" chili, that has meat, but no beans.

While I am not an expert on chili, obviously - as a foreigner I also have no horse in this race, and my conclusion is that real chili should not have beans in it.

Link Posted: 2/4/2006 10:00:14 AM EDT
[Last Edit: 2/4/2006 10:05:37 AM EDT by sta1treeman]
Not really a recipe, but I cook at the fire station, and we have 10-12 guys on shift, so it will be close. 1)... 5lb ground chuck,......2)...5 packs of chili-o-seasoning 3).. 4 cans Bush's chili hot beans. 4)... 2 cans of kidney beans 5).....4cans diced tomatos, and maybe some stewed? 6) 2 cans rotel tomatos 7) 1or 2 onions(or more) depending on size diced 8) 1or 2 bell pepper diced( I like'm some don't)............I can't think of anything else. I like to brown the onions and bell pepper in a seperate pan, then brown ground chuck, and drain, don't rinse, add onions/bellpepper and other ingredients to pot, with plenty of water, simmer, and add extra chili powder, garlic powder, cayenne pepper, red pepper flakes, sugar, to taste. simmer for 30-45mins, if to soupy take the lid off and let it cook down......Don't forget cheese(slices,and shredded), sour cream, and fritos..... Serve with smashed cheese samiches, and let everyone add cheese, fritos, and sour cream at the table.......If the don't like it, tell them to F.O. never mess with the cook! Good luck! hope this helps (EDIT) In Alabama, chili has beans, chili dogs have no beans! also if you've never had fritos with your chili, you are missing out
Link Posted: 2/4/2006 4:53:52 PM EDT
All the talk about chili earlier, made me want some. Mrs Treeman, has a pot simmering as we speak, using the above recipe, 10 more mins, I can't wait!
Link Posted: 2/4/2006 5:02:28 PM EDT
[Last Edit: 2/4/2006 5:03:03 PM EDT by Greenhorn]
Open can, empty contents into pan, put under low heat until hot.

How frickin' hard is that?


Link Posted: 2/4/2006 5:05:21 PM EDT

For my friends in/from Texas who know how true this is. They actually
have a Chili Cook-off about the time the Rodeo comes to town. It takes up
a major portion of the parking lot at the Astrodome. The notes are from an
inexperienced Chili taster named Frank, who was visiting Texas from the
East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions
to the Budweiser truck, when the call came in. I was assured by the other
two judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, So I
accepted".

Here are the scorecards from the event:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 1 Mike's Maniac Mobster Monster Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild

Judge # 3 -- (Frank) Holy shit, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 2 Arthur's Afterburner Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm
supposed to taste besides pain. I had to wave off two people who wanted
to give me the Heimlich maneuver. They had to rush in more beer when they
saw the look on my face.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 3 Fred's Famous Burn Down the Barn Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A beanless chili, a bit salty, good use of peppers.


Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get me
more beer before I ignite. Barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting shit-faced from all of the beer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 4 Bubba's Black Magic
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to
taste it. Is it possible to burn out tastebuds? Sally, the barmaid, was
standing behind me with fresh refills. That 300-lb. bitch is starting to
look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 5 Linda's Legal Lip Remover
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit
the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her chili
had given me brain damage. Sally saved my tongue from bleeding by pouring
beer directly on it from the pitcher. I wonder if I'm burning my lips
off. It really pisses me off that the other judges asked me to stop screaming.
Screw those rednecks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 6 Vera's Very Vegetarian Variety
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic.
Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I shit myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
slut Sally. She must be kinkier than I thought. Can't feel my lips
anymore. I need to wipe my ass with a snow cone.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 7 Susan's Screaming Sensation Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. I should take note that I am worried about
Judge # 3. He appears to be in a bit of distress as he is cursing
uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds

like it is made of rushing water. My shirt is covered with chili which
slid unnoticed out of my mouth. My pants are full of lava like shit to match
my shirt. At least during the autopsy, they'll know what killed me. I've
decided to stop breathing, its too painful. Screw it, I'm not getting any
oxygen anyway. If I need air, I'll just suck it in through the 4-inch
hole in my stomach.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chili # 8 Tommy's Toe-Nail Curling Chili
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold
but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balance chili. Neither mild nor
hot. Sorry to see that most of it was lost when Judge # 3 passed out,
fell over and pulled the chili pot down on top of himself. Not sure if he's
going to make it. Poor dude, wonder how he'd have reacted to really hot
chili.

Link Posted: 2/4/2006 5:06:05 PM EDT
Make sure you include beans, or else you can't call it chili.
Link Posted: 2/4/2006 5:07:04 PM EDT
Chili without beans is just sauce


Link Posted: 2/4/2006 5:07:48 PM EDT
Some of the best chili I have eaten subsituted large slices / chunks of spicy sausages in place of ground beef.

Just a thought for those that wish to try a really simple 'new twist' on an old recipe.
Link Posted: 2/4/2006 5:10:24 PM EDT

Originally Posted By adair_usmc:
Make sure you include beans, or else you can't call it chili.



+0.00001x10^5!
Link Posted: 2/4/2006 5:20:22 PM EDT
I have a zip file of like 1200 recipies
Link Posted: 2/4/2006 5:25:06 PM EDT
I'm raising the flag on the above story. Texans KNOW that once you add beans, it ceases to be chili.

My recipe that's cooking as we speak:

1/2 onion
8 jalapenos
4 habaneros
ground cumin
chili powder
fresh garlic
HOT rotel
cayenne pepper
red pepper flakes
salt
cracked black pepper
sugar
tomato sauce
2 shiner bocks

Deer meat: 1 pound chili cooked in the pan, 1.5 lbs deer ham cooked on the grill with a brown sugar/cumin/garlic salt/cayenne pepper dry rub
Link Posted: 2/4/2006 5:47:04 PM EDT
[Last Edit: 2/4/2006 5:54:50 PM EDT by Desperado]
SHOTGUN WILLIE'S Texas Chili seasoning, add 2lbs.meat, add 1 8oz. can tomato sauce. Simmer.
edited to add: (x2) for 12 servings.
www.thesweatshop.com/productdetails.aspx?pid=4586
Link Posted: 2/4/2006 7:50:08 PM EDT
If it doesn't have beans, it's Chili. If it has beans it's Chili with Beans.

Good God. Don't be such a tight-ass about it.
Link Posted: 2/4/2006 7:54:57 PM EDT
Open can. Heat. Enjoy.
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