Please share your favorite chilli recipe with me...
10-28-2009, 11:02 AM
#2
Member
Join Date: May 2009
Location: Corn Country -- Illinois
Posts: 71
Julie,
I have just made for the first time White Chilli. I was sooo suprised on how good it was!! Still 'sort' of a regular chilli taste, but alot different too.(Made with chicken and white northern beans).
Let me know if you are intrested in the recipe sinces its different.
Melinda
I have just made for the first time White Chilli. I was sooo suprised on how good it was!! Still 'sort' of a regular chilli taste, but alot different too.(Made with chicken and white northern beans).
Let me know if you are intrested in the recipe sinces its different.
Melinda
10-29-2009, 09:11 AM
#3
Senior Member
Join Date: Apr 2008
Posts: 353
I don't really have a recipe, it's just the way I've been putting my chili together for years.
1 lb. ground beef, browned and drained
1 large chopped onion
1 16 oz. can stewed tomatoes
1 8 oz can tomato sauce
1 16 oz. can Bush's chili beans, mild sauce
Garlic powder to taste
Chili powder to taste
Cumin powder to taste
Tomato juice if needed
Brown the meat and onion together, drain. Add the canned ingredients, crush the tomatoes. Sprinkle spices over the top, stir in. Bring to a boil, reduce heat and let simmer, uncovered for an hour, it will cook down. If it gets too thick, add a little tomato juice. Serves 4 approx. It's easily doubled And all ingredients are usually on hand.
Been making it like this since I was married, 46 years now. Even taken it to people in need of a meal when being ill or going through bereavment. They all loved it. Was the way my mother taught me to make it. Funny thing though, last week when I made it, I accidently grabbed the ground cloves instead of the cumin. I thought I had ruined it, but didn't put too much in when I caught what I'd done. Still put the cumin in too. It tasted great.
1 lb. ground beef, browned and drained
1 large chopped onion
1 16 oz. can stewed tomatoes
1 8 oz can tomato sauce
1 16 oz. can Bush's chili beans, mild sauce
Garlic powder to taste
Chili powder to taste
Cumin powder to taste
Tomato juice if needed
Brown the meat and onion together, drain. Add the canned ingredients, crush the tomatoes. Sprinkle spices over the top, stir in. Bring to a boil, reduce heat and let simmer, uncovered for an hour, it will cook down. If it gets too thick, add a little tomato juice. Serves 4 approx. It's easily doubled And all ingredients are usually on hand.
Been making it like this since I was married, 46 years now. Even taken it to people in need of a meal when being ill or going through bereavment. They all loved it. Was the way my mother taught me to make it. Funny thing though, last week when I made it, I accidently grabbed the ground cloves instead of the cumin. I thought I had ruined it, but didn't put too much in when I caught what I'd done. Still put the cumin in too. It tasted great.
10-29-2009, 01:00 PM
#6
Super Member
Join Date: Oct 2007
Location: San Antonio, Texas
Posts: 2,842
3 cups chopped yellow onion
1 1/4 lbs lean ground turkey or turkey sausage or lean ground meat
3 cups diced tomatoess or 1 can 28oz roasted, undrained
1 1/2 cups pinto beans (1 can)
1 1/2 cup pinto beans ( 1 can)rinsed and drained
1 cup fat free low sodium chicken broth
2 Tbs. chopped garlic
2 Tbs. chili powder
1 Tbs. fresh oregano or 1 tsp. dried
1 tsp. ground cumin
1 tsp. mustard powder
*****Black olives, scallions and cilatro for topping after Chili is served
Cook in a large Dutch oven with a few sprays of Olive oil or 1 tbs.
Add onions until brown and soft, then the turkey (brak up the meat) cook for 6 minutes or so until it is not pink. Add tomatoes, 2 cans of rinsed and drained benas ,broth, garlic, chili powder, oregano, cumin and mustard.
Bring to a boil over high heat then reduce to low. Cover and simmer for 20 minutes.
Garnish w/ olives, cilantro, scallions. i sometimes add cheese and eat with tortilla chips.
yummy!!!!!! :thumbup: :P :thumbup: :thumbup:
This is low calorie and very tasty :lol: :lol: :lol:
11-04-2009, 02:44 PM
#9
Super Member
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 1,882
Easy Chili
1 pound ground chuck broken up and cooked and drained
1 can Brooks Hot Chili beans with gravy
1 can tomato soup
1 soup can water
chili powder
Mix all together in large pan or Dutch oven and sprinkle chili powder over top of mixture or to taste. Stir well cover and cook on medium for 45 minutes.
Cook regular spaghetti when chili is almost done I use about a fist full of it broken in half add to chili when ready to serve.
Serve with shredded Cheddar.
1 pound ground chuck broken up and cooked and drained
1 can Brooks Hot Chili beans with gravy
1 can tomato soup
1 soup can water
chili powder
Mix all together in large pan or Dutch oven and sprinkle chili powder over top of mixture or to taste. Stir well cover and cook on medium for 45 minutes.
Cook regular spaghetti when chili is almost done I use about a fist full of it broken in half add to chili when ready to serve.
Serve with shredded Cheddar.
11-07-2009, 08:31 AM
#10
Super Member
Join Date: Jun 2009
Location: East Coast
Posts: 2,221
I have two variations, but they're essentially the same. One uses beef & red or pink beans; the other uses turkey and white beans (but is still a red chili).
Both are low-fat except for the added cheese, which can be omitted, and the optional toppings.
By the way, I leave out the chili powder and cayenne these days, as I can't handle hot spices. It still tastes quite flavorful to me.
1 1/2 pounds lean ground sirloin OR 1 1/2 lbs. lean ground turkey
1 large onion, chopped
1 1/2 cups chicken broth (I use Swanson canned broth)
1 small can tomato paste
1 small can tomato sauce
2 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. ground cinnamon
1 tsp. chili powder
1/8 tsp. ground cayenne pepper
3 cloves garlic, finely chopped or 3/4 tsp. minced garlic
1 cup chopped green or red bell pepper
1 can red or pink kidney beans OR 1 can small white beans, drained and rinsed (I use Goya or Wegman's)
salt to taste
2 - 4 sprigs fresh cilantro, chopped
1 - 2 large tomatoes, chopped
1/2 cup cheddar cheese
Toppings to offer on the side: shredded cheddar cheese, chopped cilantro, sour cream or plain yogurt, hot sauce
1. In a 3 qt. saucepan over medium heat, cook the meat, onions and 3/4 cup of the broth for 5 minutes, stirring occasionally, until meat is brown (or turkey is white) and onions are tender.
2. Stir in the remaining broth, cumin, oregano, cinnamon, chile powder, cayenne, garlic, tomato paste and tomato sauce. Cover, reduce heat and simmer for 15 minutes.
3. Stir in bell pepper, beans, cilantro and tomatoes. Taste, and add salt as desired. Cook, uncovered, over low heat for 20 - 30 minutes, or until most of the liquid has evaporated. Mix in the 1/2 cup of cheese.
4. Serve, with optional toppings in separate bowls.
Serves 4 - 6.
I like making cornbread to go with it.
Both are low-fat except for the added cheese, which can be omitted, and the optional toppings.
By the way, I leave out the chili powder and cayenne these days, as I can't handle hot spices. It still tastes quite flavorful to me.
1 1/2 pounds lean ground sirloin OR 1 1/2 lbs. lean ground turkey
1 large onion, chopped
1 1/2 cups chicken broth (I use Swanson canned broth)
1 small can tomato paste
1 small can tomato sauce
2 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. ground cinnamon
1 tsp. chili powder
1/8 tsp. ground cayenne pepper
3 cloves garlic, finely chopped or 3/4 tsp. minced garlic
1 cup chopped green or red bell pepper
1 can red or pink kidney beans OR 1 can small white beans, drained and rinsed (I use Goya or Wegman's)
salt to taste
2 - 4 sprigs fresh cilantro, chopped
1 - 2 large tomatoes, chopped
1/2 cup cheddar cheese
Toppings to offer on the side: shredded cheddar cheese, chopped cilantro, sour cream or plain yogurt, hot sauce
1. In a 3 qt. saucepan over medium heat, cook the meat, onions and 3/4 cup of the broth for 5 minutes, stirring occasionally, until meat is brown (or turkey is white) and onions are tender.
2. Stir in the remaining broth, cumin, oregano, cinnamon, chile powder, cayenne, garlic, tomato paste and tomato sauce. Cover, reduce heat and simmer for 15 minutes.
3. Stir in bell pepper, beans, cilantro and tomatoes. Taste, and add salt as desired. Cook, uncovered, over low heat for 20 - 30 minutes, or until most of the liquid has evaporated. Mix in the 1/2 cup of cheese.
4. Serve, with optional toppings in separate bowls.
Serves 4 - 6.
I like making cornbread to go with it.
Thread
Thread Starter
Forum
Replies
Last Post
gale
Main
28
08-15-2014 03:21 PM
craftybear
Main
107
09-19-2011 06:32 AM
