I need chili recipe.

we need cakes!
we need pies!
we need cookies!
we need a heart surgeon!

gimme gimme gimmme!

1 Large Can of Wolf Brand Chili
1 Onion sliced and diced into very small pieces
Salt & Pepper
Velvetta Shredded Cheeese

You may even try Terayaki Power but it taste just fine without it.

quote:

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Originally posted by JJH:
gimme gimme gimmme!

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So you listen to ABBA while cooking?

Ingredients

1lb Dried Pinto or Kidney Beans (opt.)
1 tbs Pinto Bean Seasoning or chili powder
Salt to taste

3 lbs chili Meat or very coarsely chopped chuck roast
1 small can Chipolte Peppers (opt.)
1-2 can Extra Hot Ro-Tel Tomatoes and Chiles (opt.)
1 can Hot Ro-Tel Tomatoes and Chiles (opt.)
2 Small white onions or 1 Large white onion coarsely chopped
2 tps finely minced garlic
3 tbs of flour
2 tbs of oil or shortening
2 tbs Cumin
1 tbs Chili powder
1 tbs Paprika
2 tps ground Oregano
2 tps Kosher or Sea Salt
1 tps Ground Black Pepper
Dash of ground Cayenne Pepper to taste.
Cilantro (opt.)

Optional

It is not strictly necessary to put beans in your chili. Many Texans will tell you that beans in Chili is a crime. Personally, I like ‘em, so I put ‘em in. Here is my recipe for sure fire chili beans. This takes time so start the night before you want your bowl of red.

Take the pound of dried beans and rinse thoroughly placing them in a large bowl. Cover with at least two inches of water. There is no need to add seasonings at this point. This is just to rehydrate the beans and reduce the cooking time. Allow the beans to soak for at least 8 hours but no more than 12. Longer than this can make the beans mealy and makes the skins split.

Drain the beans and transfer to a large pot. If you thoughly cleaned your beans before soaking you can use the water that they soaked in. If you didn’t use fresh COLD tap water. NEVER use hot water from the tap. Hot water from a hot water heater has all kinds of particles in it that can give an unpleasant taste to cooked food. Cover the beans with about an inch of water.

Bring the pot to a boil and add 1 tablespoon of pinto bean seasoning or chili powder. Reduce heat to simmer and cook covered. It should take about an hour for the beans to cook. This method allows you to cook the beans slowly and allow them to get a creamy texture. Test the beans for doneness by tasting a few. No other method is as good. Adjust the taste by adding salt to your preference.

Once the beans are done, drain the beans preserving the bean liquor for later use. (I mean it. This goes into the chili)

Chili

Place oil or shortening into large pot and raise to a medium high heat. If your pot starts smoking, it is too hot. Saute onion and Garlic until onions start to turn transparent. Add Chili meat in small amounts to pot until all meat is in pot. Now brown the Chili meat until it is of uniform color.

Add 3 tbs of flour and stir into chili until all is absorbed and meat and flour start to stick bottom of pot. Add bean liquor to pot slowly stirring until all liquor is added to pot. Stir and bring to a low boil. Time to add the heat.

A word about heat.
Depending on whether you are serving Northern friends (Yankees) or those whose guts have been eaten out by stressful ulcers you may need to adjust the level of heat you are serving. Of course, if you are serving pepperheads, let ‘er rip. Here is my quick guide to heat in chili.

A couple dashs of cayenne or pepper sauce. (About right for babies and other infants)

1 Can of regular Rotel(Your Northern friends appreciate you thinking of them)

1 Can of Extra Hot Rotel(This is about right for southerners from the deep south.)

1 Can of Extra Hot Rotel + Chopped Chipoltes(Your Average Texan will find this just about right. Not too hot and not too tame)

1 Can of regular Rotel+ 1 Can of Extra Hot Rotel(Now you’re talking. This is starting to get a little hot)

2 Cans of Extra Hot Rotel(You have no respect for your insides. This may be good, but you will pay)

2 Cans of Extra Hot Rotel+ 1 can Chipolte peppers (You should seek professional help
or maybe call the fire department.Keep the Ice Cream handy)

All of the above, + Habaneras (Let me know when the funeral is so I can send flowers. Just use a gun, it’ll hurt less)

After you have chosen your level or heat, it’s time to add a little flavor. Add the Chili Powder, Cumin, Paprika, salt, black pepper and Ground Oregeno. If you don’t have ground oregano, simply pour some dried oregano into hand and grind it into dust. Stir all these in well and reduce to a simmer. Simmer for about a half hour, stirring occasionally to prevent sticking.

A quick word about seasoning, you should adjust these to suit your taste. But, don’t reduce the cumin. It is what gives chili that special taste that movies it from spicy beef in a red sauce to chili. You can always add more, but don’t add less.

Serving Suggestions:

Serve over rice with a little grated cheddar and onions. Delicious.

Plain in bowl with saltine crackers for a classic diner dish.

Chop some onion and put on a bed of corn chips. Ladle on some chili, smother in cheese and top with a garnish of ground corn chips for a world famous chili pie.

Prepare Spanish rice, ladle on some chile, place a grilled or pan fried chicken breast on top and cover with another spoonful of chili, smother in cheese. Heat until melted and top with chopped green onion or tomato for Chicken Mexicali

Personally, I go about a Can of regular Rotel, Can of Extra Hot Rotel, Couple of Chopped up chilpolte peppers and call it good.

I have a buddy who uses my recipe and goes to the top and then cuts up a fresh jalapeno on top to add insult to injury.

None of the spices listed here are that hot, just spicy. Cumin isn't hot at all. Chili powder can be hot if it has a large amount of cayenne pepper in it, but most commericial chili powders do not.