Posted: 12/22/2008 3:04:43 PM EDT
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Now before we even start, I know chili is a contentious subject for some folks. But I am not going to argue today. I just want to share a quick and simple and, most importantly, good chili recipe with those that might be interested. I am not claiming it is the best in the world, or the only way to do it, or anything like that. Those that want to argue about chili, start your own thread. 
It's cold down here in Texas tonight, so I'm making some chili for the family. I start out with a package of ingredients called 2-Alarm Chili. It has some good stuff, ready to use. I will slightly change the instructions on the package. 
I start out with some 80/20 ground meat, two pounds. 
I add a little water, a little salt, and some Tony's Seasoning. 
Cook it until it is browned. 
Then I pour off the excess grease. 
Then I add two 15 ounce cans of Tomato Sauce, and (optionally) two can of beans. 
Let's get this one behind us……Beans are optional. If you like beans, add them. If you don't like beans, don't add them. Simple as that. Do as you please. No arguing about beans. 
Add a can of water. Then you add the ingredients from the 2-Alarm package. It has chili pepper, cumin, oregano, onion, garlic, paprika, and salt, all in the proper amounts. Just cut open the packets and add to the pot. There is a small packet of red pepper with instructions to add varying amounts, to get it as hot as you like it. Be careful, as if you add all of it, it is very hot stuff. Now you just let it simmer for about 30 minutes to an hour. 
There is also a packet of masa, and instructions to wait till the last 20 minutes of cooking and mix it into a small amount of water and add to the pot to thicken the chili. 
Then you add the masa mix to the pot, and I then like to add a small amount of sugar to the pot. Let it simmer for another 20-30 minutes and you are done. Here it is, ready to eat. (Customary dinner pic.) 
One of John Browning's finest, and my favorite knife, handmade for me by my old buddy, Tman. Try it and you will thank me. Cold days call for chili. 
Merry Christmas to all my friends on Arfcom! 
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Perfect. Almost my wife's exact method of cooking chili including the same brand of chili and same brand of beans. I normally top with a little cheese.
I need to do an easy dinner for you guys. Last night I made a chicken pot pie. Very easy. Good meal for cold weather also. Oh yeah. 10 for the BHP too. |
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Looks great! Where would a guy get that 2 Alarm Chili kit? I buy it at the local food store. Just Googled it and found lots of it on line. http://www.google.com/products?hl=en&q=2+alarm+chili+kit&um=1&ie=UTF-8&sa=X&oi=product_result_group&resnum=1&ct=title Good luck.
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A knife for chili???
I tried the Wick Fowler mix and didn't really care for it. The Bolner brand chili mix tured out pretty good. Brown the beef add chili mix powder add 16 ounces water cook fof 45 minutes. Suprisingly good. http://www.fiestaspices.com/ "Clifton J. Bolner gained his experience in the food business by working in the family grocery store that his grandfather started in 1906. Clifton founded Bolner's Fiesta Products in 1955 and today is joined by family members who manage the Sales, Marketing and Production teams of Fiesta. Soon after its beginning the company began purchasing spices from around the world. Today the company is importing spices from more than 60 countries and offers over 600 different product items. The innovative melding of flavors has lead to many popular specialty blends such as Fajita Seasoning, Brisket Rub and Texas Style Steak Seasoning just to name a few. Recognizing the Hispanic culture's influence on Southwest cooking, Fiesta offers a full product line to create authentic Mexican dishes. This includes whole and ground chili peppers, Enchilada Seasoning, Carne Guisada Seasoning and the ever popular Tamale Kit." |
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Looks perfect to me! My wife will always ask me if I want beans or not, and I run about 50/50. Chili with or without is terrific IMO.
Aren't those BHP's just gorgeous? They've got to be in the top 5 most beautiful handguns ever. TMan sure has some talents other than photography! Great post for a *chili* night in SE TEXAS! HH |
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Quoted:
Now before we even start, I know chili is a contentious subject for some folks. But I am not going to argue today. I just want to share a quick and simple and, most importantly, good chili recipe with those that might be interested. I am not claiming it is the best in the world, or the only way to do it, or anything like that. Those that want to argue about chili, start your own thread.
It's cold down here in Texas tonight, so I'm making some chili for the family. I start out with a package of ingredients called 2-Alarm Chili. It has some good stuff, ready to use. I will slightly change the instructions on the package. http://media.ar15.com/media/viewFile.html?i=6475 I start out with some 80/20 ground meat, two pounds. http://media.ar15.com/media/viewFile.html?i=6474 I add a little water, a little salt, and some Tony's Seasoning. http://media.ar15.com/media/viewFile.html?i=6477 Cook it until it is browned. http://media.ar15.com/media/viewFile.html?i=6478 Then I pour off the excess grease. http://media.ar15.com/media/viewFile.html?i=6479 Then I add two 15 ounce cans of Tomato Sauce, and (optionally) two can of beans. http://media.ar15.com/media/viewFile.html?i=6476 Let's get this one behind us……Beans are optional. If you like beans, add them. If you don't like beans, don't add them. Simple as that. Do as you please. No arguing about beans.
Add a can of water. Then you add the ingredients from the 2-Alarm package. It has chili pepper, cumin, oregano, onion, garlic, paprika, and salt, all in the proper amounts. Just cut open the packets and add to the pot. There is a small packet of red pepper with instructions to add varying amounts, to get it as hot as you like it. Be careful, as if you add all of it, it is very hot stuff. Now you just let it simmer for about 30 minutes to an hour. http://media.ar15.com/media/viewFile.html?i=6480 There is also a packet of masa, and instructions to wait till the last 20 minutes of cooking and mix it into a small amount of water and add to the pot to thicken the chili. http://media.ar15.com/media/viewFile.html?i=6481 Then you add the masa mix to the pot, and I then like to add a small amount of sugar to the pot. Let it simmer for another 20-30 minutes and you are done. Here it is, ready to eat. (Customary dinner pic.) http://media.ar15.com/media/viewFile.html?i=6482 One of John Browning's finest, and my favorite knife, handmade for me by my old buddy, Tman. Try it and you will thank me. Cold days call for chili.
Merry Christmas to all my friends on Arfcom!
9. -1 for no beer. 5 extra points for the HiPower. |
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Oh, yeah. I've been bugging the Mrs for a week to make me some chili. Ate a can of Hormel tonight. That about made me bust out crying. Want me to call her? It's funny you were on my mind today. I wish I had seen this thread before I went to the store today. I would have bought the stuff to make chili. |
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This Yankee approves. O_P, have you considered putting it over...spaghetti?  That looks good enough to try, and it would appear that with beans being optional, it should more or less satisfy both camps. I'm not sure where to get the 2 Alarm stuff, though. Is it a Texas thing? What's in it, exactly? |