Lookin for an Easy Chili recipe.
- Thread starter Ryan
- Start date
Welcome!
By registering with us, you'll be able to discuss, share and private message with other members of our community.
Pound of stew beef
1 8oz. can of tomato paste
1 12oz. can of chopped or stewed tomatoes
2 yellow onions chopped
3 green bell peppers chopped
1/2 bulb of fresh garlic chopped
1 whole bay leaf
buy or make 3 cups of beef broth (make with beef base, not boullion) also can use beer instead of water...I have found a good dark beer works best.
2 tbs of cumin
3 tbs of good chili powder (makes all the difference in the world)
If you want beans, put 1 can of red kidney beans in it.
dash of liquid smoke
I see you are over on island. You could substitute the water used to make the broth with coconut water for a twist. Also can use hearts of bamboo for filler.
Substitutes for beef : lamb, chicken,clams, conch, crab, etc.....of course spam.
Slap it all in the crock pot and come back in 4 to 5 hours. (6 hours if using conch)
I serve it over rice or just in a bowl. The chili I make is a little more detailed, but this is the basics as requested. I also like my chili "loose" and not thicker than mortar.
Buy toilet paper.
1 8oz. can of tomato paste
1 12oz. can of chopped or stewed tomatoes
2 yellow onions chopped
3 green bell peppers chopped
1/2 bulb of fresh garlic chopped
1 whole bay leaf
buy or make 3 cups of beef broth (make with beef base, not boullion) also can use beer instead of water...I have found a good dark beer works best.
2 tbs of cumin
3 tbs of good chili powder (makes all the difference in the world)
If you want beans, put 1 can of red kidney beans in it.
dash of liquid smoke
I see you are over on island. You could substitute the water used to make the broth with coconut water for a twist. Also can use hearts of bamboo for filler.
Substitutes for beef : lamb, chicken,clams, conch, crab, etc.....of course spam.
Slap it all in the crock pot and come back in 4 to 5 hours. (6 hours if using conch)
I serve it over rice or just in a bowl. The chili I make is a little more detailed, but this is the basics as requested. I also like my chili "loose" and not thicker than mortar.
Buy toilet paper.
- Joined
- May 28, 2001
- Messages
- 16,779
I use Caroll Shelby's Texas mix..You can make it as hot as you like.. All the way up til it reticulates your nasal tissue, and removes your hemroids!!
No you don't, but you can. The theory behind browning the meat is cooking the chili in the same pan. Deglazing and what not, but that's for a different day. The "browning" flavor can be brought out in a crock pot by transferring the meat from a cooking pan, but that's an unnecessary step for what you are trying to do.
Use less fluid for a thicker chili, cook a little longer.
Also, let the chili cool completely in the fridge for a day. The fat will tighten up the chili as it cools. When you reheat it, it will remain thicker than when you cooked it. You can also get a nifty product called filet powder. It is used to thicken stews such as gumbo right before service. Sprinkle it on top and mix it in. It has similar flavors to cumin and chili powder. You can find it in the seasoning/spice isle at the local Safeway or Foodland.
- Joined
- Dec 7, 2002
- Messages
- 13,070
- Joined
- Dec 7, 2002
- Messages
- 13,070
- Joined
- Dec 7, 2002
- Messages
- 13,070
Good luck with that. I'll keep an eye out....but sooner or later I'm gonna have to die.
And you said Ty and I were doing nothing but cooking? Looks like you rated yourself out Dan.:biggrin: I will add a secret ingredient if you want to try it. Add a little cinnamon and it will bring the tomato flavor out some. It's also a sweetener so of you're using a 4 quart crock pot add no more than a table spoon full.:biggrin:
You can add a spoonful of peanutbutter or chocolate syrup to emulate a "smokey" flavor.
Cinnamon is for people who drive hot-airs.......:biggrin:
