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Sat Nov 21, 2020, 06:36 AM

Making chili today double recipe any ideas or suggestions hit me I'm always looking

2 big cans kidney beans
2 diced onions
4 diced bell peppers
3-4 tablespoons chili powder
2 pounds burger
2 pounds spicy sausage
Add cloves garlic
2 cans tomatoes paste
2 cans diced tomatoes
Tomato sauce added for liquid I used to use beer but not since I quit drinking

52 replies, 953 views

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Reply Making chili today double recipe any ideas or suggestions hit me I'm always looking (Original post)
TEB Nov 2020 OP
Sherman A1 Nov 2020 #1
TEB Nov 2020 #4
hlthe2b Nov 2020 #2
TEB Nov 2020 #3
TEB Nov 2020 #11
hlthe2b Nov 2020 #13
TEB Nov 2020 #14
hlthe2b Nov 2020 #15
TEB Nov 2020 #17
634-5789 Nov 2020 #5
TEB Nov 2020 #7
voteearlyvoteoften Nov 2020 #6
TEB Nov 2020 #8
yellowdogintexas Nov 2020 #51
Freddie Nov 2020 #9
TEB Nov 2020 #12
mitch96 Nov 2020 #19
TEB Nov 2020 #22
mitch96 Nov 2020 #24
Iliyah Nov 2020 #10
SouthernIrish Nov 2020 #16
TEB Nov 2020 #18
True Blue American Nov 2020 #26
Retrograde Nov 2020 #47
bearsfootball516 Nov 2020 #20
TEB Nov 2020 #21
samplegirl Nov 2020 #23
TEB Nov 2020 #25
Just_Vote_Dem Nov 2020 #27
luvs2sing Nov 2020 #28
TEB Nov 2020 #29
LuvLoogie Nov 2020 #30
DUgosh Nov 2020 #31
samnsara Nov 2020 #32
TEB Nov 2020 #34
Chainfire Nov 2020 #33
TEB Nov 2020 #35
The Blue Flower Nov 2020 #36
TEB Nov 2020 #37
global1 Nov 2020 #38
TEB Nov 2020 #39
leighbythesea2 Nov 2020 #48
Phoenix61 Nov 2020 #40
TEB Nov 2020 #41
spinbaby Nov 2020 #44
nebby70 Nov 2020 #42
TEB Nov 2020 #43
Wawannabe Nov 2020 #45
TEB Nov 2020 #46
Retrograde Nov 2020 #49
Staph Nov 2020 #50
yellowdogintexas Nov 2020 #52

Response to TEB (Original post)

Sat Nov 21, 2020, 06:42 AM

1. Looks great to me

What time you serving?

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Response to Sherman A1 (Reply #1)

Sat Nov 21, 2020, 06:45 AM

4. It's big pot

So it will be served all day snack as you want head on over

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:42 AM

2. you know that when you cook with beer or wine, the alcohol "cooks off"...

So, unless it is just the taste you are concerned about not wanting to trigger you, I think that you should be able to use beer as the liquid.

I just made a big six-quart pot using a lot of the same ingredients--though I made it with no-salt added beans, tomato sauce and diced tomatoes in deference to a friend's salt restrictions-- with whom I'd intended to share it.
Now, I'm no salt-addict, but damn it is bland. So, I'm in the process of trying to doctor mine up. I guess I've never thought about the difference a little salt makes, but oh, boy.

Yours will undoubtedly be much better.

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Response to hlthe2b (Reply #2)

Sat Nov 21, 2020, 06:45 AM

3. I forgot to mention salt pepper

We add little salt also as my wife we need I do agree on salt and pepper friend to taste

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Response to hlthe2b (Reply #2)

Sat Nov 21, 2020, 06:53 AM

11. Our friend Freddie said

She adds packet onion soup mix to taste spice it up

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Response to TEB (Reply #11)

Sat Nov 21, 2020, 06:54 AM

13. Not a bad idea. Thanks

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Response to hlthe2b (Reply #13)

Sat Nov 21, 2020, 06:55 AM

14. suggested it to me

Unless you’re watching salt intake I’ll be over to eat boys and I

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Response to TEB (Reply #14)

Sat Nov 21, 2020, 06:57 AM

15. Remember to watch the onions and garlic for the "boys." Both can be toxic to dogs (& cats)

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Response to hlthe2b (Reply #15)

Sat Nov 21, 2020, 07:07 AM

17. No chili for furry boys

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:46 AM

5. So, during the pandemic...

...will you be packing up a quart for my supper 'to go'...or what?

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Response to 634-5789 (Reply #5)

Sat Nov 21, 2020, 06:46 AM

7. Absolutely

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:46 AM

6. Cumin

And Corn Bread.

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Response to voteearlyvoteoften (Reply #6)

Sat Nov 21, 2020, 06:47 AM

8. Our son will use cornbread mix

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Response to voteearlyvoteoften (Reply #6)

Fri Nov 27, 2020, 07:21 PM

51. definitely cumin that is what makes it for me

We went to a chili cookoff and one of the batches had lots of cumin. That was when I discovered that was the missing item my chili needed!

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:48 AM

9. Sounds yummy!

Crock pot or stove top?
Never thought to use sausage as well as ground beef, will try sometime. I always throw in a packet of onion soup mix, adds flavor IMO, but not if you’re watching salt.

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Response to Freddie (Reply #9)

Sat Nov 21, 2020, 06:54 AM

12. It's green peppers onion sausage

That I get local butcher Freddie

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Response to TEB (Reply #12)

Sat Nov 21, 2020, 07:11 AM

19. When I used sausage in chili, I would brown the sausage in the pot I'would cook the chili in...

I 'd then remove the sausage but leave the fat that came out and sauté the onions. If you need more fat/oil I'd add a bit of EVOO or butter. Then I'd put in the green pepper and celery and saute a bit more. The trinity at the begining always aimed to please... Other that that it sounds delish..
m

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Response to mitch96 (Reply #19)

Sat Nov 21, 2020, 07:17 AM

22. Awesome idea thanks

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Response to TEB (Reply #22)

Sat Nov 21, 2020, 07:22 AM

24. It also kinda sorta keeps the sausage in chunks instead of disintagrating in the chili.

more chunky-ness if that's a word... To me it's about the flavor and texture. You could even cut up and saute some mushrooms. More mouth feel/texture....
m

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:52 AM

10. I wrote that down . .

Thanks - yummy

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Response to TEB (Original post)

Sat Nov 21, 2020, 06:57 AM

16. I add 1 Tb of brown sugar to all tomato based sauces

It takes the acid level down. It won't make it sweet. Enjoy the chili, TEB.

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Response to SouthernIrish (Reply #16)

Sat Nov 21, 2020, 07:09 AM

18. I'll do it thank you southern Irish

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Response to SouthernIrish (Reply #16)

Sat Nov 21, 2020, 07:28 AM

26. Always!

Brown sugar to any tomato based product. Acidity.

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Response to SouthernIrish (Reply #16)

Sat Nov 21, 2020, 02:05 PM

47. I add vinegar to tomato-based sauces

either sherry or balsamic - since I find them too sweet and the vinegar takes the edge off!

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Response to TEB (Original post)

Sat Nov 21, 2020, 07:12 AM

20. I usually add a squirt of siracha to mine.

Adds just a touch of heat and flavor.

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Response to bearsfootball516 (Reply #20)

Sat Nov 21, 2020, 07:16 AM

21. Thank you

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Response to TEB (Original post)

Sat Nov 21, 2020, 07:21 AM

23. I think I make good

chili..... I add a can of green chili’s and a can of rotelle.
I use ground round.

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Response to samplegirl (Reply #23)

Sat Nov 21, 2020, 07:22 AM

25. Absolutely agree

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Response to TEB (Original post)

Sat Nov 21, 2020, 07:34 AM

27. Sounds great!

Enjoy

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Response to TEB (Original post)

Sat Nov 21, 2020, 07:35 AM

28. I use fire-roasted diced tomatoes.

Gives the chili a little extra zing. I also do half kidney beans, half pinto beans, and a can of chili beans.

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Response to luvs2sing (Reply #28)

Sat Nov 21, 2020, 07:36 AM

29. Thank you

I never thought of multiple beans

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Response to TEB (Original post)

Sat Nov 21, 2020, 07:56 AM

30. Cumin

A lot of chilli powder blends have cumin, but some don't. I like to add it either way.

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Response to TEB (Original post)

Sat Nov 21, 2020, 08:00 AM

31. I use

A fresh diced jalapeño - deveined with seeds removed and 1/4 package of hidden valley dry salad dressing mix.

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Response to TEB (Original post)

Sat Nov 21, 2020, 08:07 AM

32. molasses....

..a million years ago i got a free Cowboy Chuck wagon cookbook by Marlboro ( i never smoked)..They had a chili recipe that used molasses. A tablespoon I think. They served it with Red Chili Powder biscuits.

Its a chili kind of day here too...

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Response to samnsara (Reply #32)

Sat Nov 21, 2020, 08:25 AM

34. I agree it's cold

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Response to TEB (Original post)

Sat Nov 21, 2020, 08:17 AM

33. That is close to mine.

Instead of ground beef, I cut up a roast or a steak and sear it before adding it to the pot; it cuts way down on the fat in the mix.

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Response to Chainfire (Reply #33)

Sat Nov 21, 2020, 08:26 AM

35. Agreed I've done it that way

Thank you

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Response to TEB (Original post)

Sat Nov 21, 2020, 08:42 AM

36. Quarter to half cup coffee

Adds depth to the flavor

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Response to The Blue Flower (Reply #36)

Sat Nov 21, 2020, 08:53 AM

37. Never thought of coffee thank you

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Response to TEB (Original post)

Sat Nov 21, 2020, 08:56 AM

38. We Have Leftover Rotisserie Chicken So I'm Making.....

White Chicken Chili today in my pressure cooker. Anyone have any flavor enhancement suggestions?

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Response to global1 (Reply #38)

Sat Nov 21, 2020, 09:00 AM

39. Freddie

Mentioned onion soup mix in early response to add flavor. Your chili sounds delicious with chicken.

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Response to global1 (Reply #38)

Sat Nov 21, 2020, 02:10 PM

48. Hours late here

But love white chili almost better than regular? A chef gave me her recipe 30 years ago. Diced Celery, scallion, onion, garlic, the usual spices i remember. Quarter or half cup diced fresh jalapeno. Just remember thinking all diced stuff might overpower but it was great.
You are inspiring me to make some

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Response to TEB (Original post)

Sat Nov 21, 2020, 09:00 AM

40. A tablespoon or two of cocoa powder.

Takes the edge off the acid of the tomatoes and gives it a nice color. I put cooked quinoa in my chili. It’s a great substitute for rice but doesn’t get soggy and disintegrate like rice.

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Response to Phoenix61 (Reply #40)

Sat Nov 21, 2020, 09:10 AM

41. Great idea

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Response to Phoenix61 (Reply #40)

Sat Nov 21, 2020, 09:17 AM

44. Or dark chocolate

Cocoa and chocolate go well with chili.

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Response to TEB (Original post)

Sat Nov 21, 2020, 09:10 AM

42. might wanna try using a mix of pinto and kidney beans ...

... use dark kidney beans if you can find them - they hold up better in long cooking ...
... if you can find it - try a tiny bit of black salt; it's got a weird/great smoky taste ...
... no laughing, but a bit of chocolate makes a difference (as in cocoa pwd); again making a more complex taste ...
... I add in a bit of Peanut Powder: once again, it rounds the flavors but not so much you actually taste the peanut ...

... absolutely - cornbread -- not sure chili is edible without cornbread ....

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Response to nebby70 (Reply #42)

Sat Nov 21, 2020, 09:12 AM

43. I never thought of multiple beans thank you

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Response to TEB (Original post)

Sat Nov 21, 2020, 09:54 AM

45. You can use beef broth in place of the beer

I like my chili with broth. Not super thick.

Also, masa flour (or finely crushed tortilla chips) added near the end of the cooking process gives chili a unique flavor and thickens a tiny bit.

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Response to Wawannabe (Reply #45)

Sat Nov 21, 2020, 09:59 AM

46. Thanks

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Response to TEB (Original post)

Sat Nov 21, 2020, 02:20 PM

49. Ditch the commercial chili powder and make your own

The last commercial chili powder I bought listed silicon dioxide as an ingredient - that's essentially sand. Make your own how you like it, starting with ground chiles and adding your favorite spices: cumin, oregano, garlic powder, etc. You can make up a big batch and it will keep about as well as the commercial variety. I sometimes go all-out and start with whole dried chiles (New Mexican, ancho, etc) roasted then soaked to reconstitute, but that's a long process. You don't need to be limited to bell peppers: try some other green ones such as Anaheims (Hatch chiles without the PR department) or poblanos, which will give you some more heat.

Consider replacing the kidney beans with pinto beans: I think they're more flavorful, but I don't know how easy it is to find them canned. Chili in my house is a 3 day affair that starts with soaking the beans overnight, then on day 2 cooking them and prepping the dried chiles, then on day 3 bringing all the ingredients together and letting them simmer for a few hours.

I once did a chili dinner for a lot of people. Made a pot of spicy all-meat chili, a pot of mild meat chili, and a pot of vegan black bean chili and let people mix and match - with grated cheese and chopped onion on the side.

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Response to TEB (Original post)

Sat Nov 21, 2020, 03:45 PM

50. The only suggestion that I can add (everyone else got all the good ones!)

is to add the chili powder and other spices to the pan when you brown the onions, bell peppers, and garlic. As the TV chefs say, it blooms the spices and really opens up and improves the flavor.


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Response to TEB (Original post)

Fri Nov 27, 2020, 07:36 PM

52. mine is a combination of bits and pieces of everybody else's

I use a very low fat ground beef and brown it with the onions and garlic.
Then I add the dry spices. I have 3 stores near me that have bulk spices, so I can get much fresher ones in the amounts I need to have around. Saves a ton of money too.

I have a New Mexico blend chili powder right now, lots of cumin, salt & pepper and some paprika (finally I can get Hungarian Sweet Paprika from the bulk aisle at Central Market and don't have to buy that huge can anymore)

I add water, let it cook down then do that again. It makes the meat 'hold' the flavor.

then I add minced jalapeno, serrano and poblano peppers and canned diced tomatoes and about 1/2 cup of red wine, (the red wine accomplishes the same thing as the bit of sugar, plus I get a glass of wint out of the bargain) replenish the liquid and let it simmer. (side note: I put red wine in my spaghetti sauce too)
Since I am not a native Texan, I put the beans in my chili, dammit. I use rinsed and drained black beans.

Sometimes it is hotter than others which is because those peppers can vary in the amount of heat they carry. I like the poblano, which are very mild for their flavor; that is the pepper used for chili rellenos

I love putting it on rice or spaghetti (5 way, anyone?)

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