Chili with???

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MikeS.
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Chili with??? - Wed, 02/27/08 1:50 PM
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From my I'm at a loss thread I did make up a decent batch of chili using a Hanover brand of chili beans. So the other day when it was lunch time Ava wanted a tamale and I wanted chili beans.

I nuked her a Costco tamale, a decent but not great tamale. I heated up a big bowl of CB. She ate about half of her tamale and was done. So on a whim I decided to drop it into my CB. That was good! The masa really added something to the flavor and taste.

So what do you add to your chili or chili beans?


divefl
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RE: Chili with??? - Wed, 02/27/08 1:55 PM
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Not all together...fritos, rice, pasta, shredded cheese, onions, tomatoes, sour cream, corn bread, nachos.

Love.

leethebard
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RE: Chili with??? - Wed, 02/27/08 1:55 PM
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Beer/....good beer,for one!!! Sometimes hot peppers....gratedbcheddar or montery jack

divefl
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RE: Chili with??? - Wed, 02/27/08 1:58 PM
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oh, and sometimes hot sauce or pepper vinegar.

enginecapt
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RE: Chili with??? - Wed, 02/27/08 8:10 PM
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Crushed up saltines or tortilla chips, raw onions and a healthy dollop of this stuff.


David_NYC
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RE: Chili with??? - Wed, 02/27/08 9:05 PM
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I eat my chili by using tortilla chips as a "scoop". I use the white corn tortilla chips sold in a brown paper bag with a cellophane insert. I buy them as house brands of Weis Markets and Giant of Landover; they appear to come from the same manufacturer. Dunno who the manufacturer is.

Big_g
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RE: Chili with??? - Wed, 02/27/08 9:38 PM
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If I do thick chili...just cornbread or tortillas with some pintos, onions and peppers on the side...yum. If I do a thin chili...frito pie, tamale's smothered in chili, dogs covered in chili and onions...or Cincy style w/beans, onion and cheese on top of some anle hair pasta. And a cold long neck.

Theedge
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RE: Chili with??? - Wed, 02/27/08 10:05 PM
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I like a peanut butter sandwich on soft white cottage bread. I dunk it into the chili.


Pigiron
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RE: Chili with??? - Wed, 02/27/08 11:24 PM
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The best chili I've ever made:

Take:
2 zuccinis, rough chopped
1 large spanish onion, sliced
1 pound creminis, quartered
1 head of garlic
toss in a bit of canola and roast flat for about 25 minutes at 400

Then:
Brown 1 pound ground turkey or chicken
Add:
1 can (drained) low-salt black beans
1 can (drained) low-salt pink beans
1 28oz can diced fire-roasted tomatoes
1 28oz can crushed tomatoes
1 bottle of dark beer
throw in the roasted veggies (squeeze in the garlic)

Add the spice:
3 tablespoons of chili powder (I make my own from Alton Browns recipe, and it rocks)
1 tablespoon fresh toasted cumin, ground
1 tablespoon fresh cracked pepper
1 diced Chipotle in Adobo (more if you like HEAT)

Mix it up, put it in a covered cassarole in a 400 oven for an hour.

Let cool slightly. Stir in some fresh chopped Ciliantro.
Scoop into bowls over brown rice, top with fresh grated sharp cheddar, chopped onions and 0% Greek Yogurt.

What you got there is one fantastic bowl of smokey, densely flavored Turkey/Roasted Veggie Chili.

I make this once a month and I am astounded at how goot it is each time.

If anyone's interested, I'll do a photo spread of it next time.

jreno
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RE: Chili with??? - Wed, 02/27/08 11:31 PM
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thats not chili even in ny

WVCitySlicker
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RE: Chili with??? - Thu, 02/28/08 1:56 AM
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I like my chili thick and scoop it up with Frito's Scoops........MMM,MMM,GOOD

PapaJoe8
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RE: Chili with??? - Thu, 02/28/08 7:47 AM
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I have added tamales to a pot of chili lots of times. Austex or Hormel will do. I always add corn tortillas, 2 per lb. of meat.

I must make most chili mild for the kidos. I just add nacho sliced pickled jalapenos, with some of the juice, to my bowl. It blends in fast. La Costena is my favorite brand. It comes in a can and I use a Rubbermaid container to keep them in. I use the juice for lotsa stuff. I keep nacho sliced and whole jalapenos on hand.
Joe

doggydaddy
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RE: Chili with??? - Thu, 02/28/08 8:15 AM
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=== The masa really added something to the flavor and taste.===


I will make my chili a little soupy just so I can throw in some corn meal or masa harina into the pot and thicken it up.
Cilantro makes an appearence.

mark

enginecapt
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RE: Chili with??? - Thu, 02/28/08 8:24 AM
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The most important chili ingredient: the slick of orange grease.


MikeS.
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RE: Chili with??? - Fri, 02/29/08 1:31 AM
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I don't care for grated cheese added to a bowl of CB. But I do like to drain the juice from them, put them into a flour tortilla then add a bunch of cheese and roll into a burrito.

I also make my CB mild but always had a few shakes of Cholula to my bowl.

I put in a lot of onions so I don't add chopped onion.

I will also add some cornbread to the bowl at times.

UncleVic
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RE: Chili with??? - Fri, 02/29/08 1:38 AM
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quote:
Originally posted by doggydaddy


=== The masa really added something to the flavor and taste.===


I saw that on Alton Brown's show last night. 1st show was making chili powder, 2nd show was making the chili. I add beans to my chili, and the first half I put in are normally for thickening purposes (let them seriously cook down). Never thought of the masa part. (The other option if you didn't have masa is to crush up tortilla chips into the pot). I'll have to try this on my next batch.

SFS Fan
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RE: Chili with??? - Sat, 03/1/08 6:03 PM
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Crushed Sun Chips

PapaJoe8
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RE: Chili with??? - Sun, 03/2/08 7:23 PM
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I have never tried tortilla chips but I guess they would work. The regular corn tortillas melt fast and work good though.
Joe

Russ Jackson
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RE: Chili with??? - Sun, 03/2/08 7:32 PM
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quote:
Originally posted by Pigiron

The best chili I've ever made:

Take:
2 zuccinis, rough chopped
1 large spanish onion, sliced
1 pound creminis, quartered
1 head of garlic
toss in a bit of canola and roast flat for about 25 minutes at 400

Then:
Brown 1 pound ground turkey or chicken
Add:
1 can (drained) low-salt black beans
1 can (drained) low-salt pink beans
1 28oz can diced fire-roasted tomatoes
1 28oz can crushed tomatoes
1 bottle of dark beer
throw in the roasted veggies (squeeze in the garlic)

Add the spice:
3 tablespoons of chili powder (I make my own from Alton Browns recipe, and it rocks)
1 tablespoon fresh toasted cumin, ground
1 tablespoon fresh cracked pepper
1 diced Chipotle in Adobo (more if you like HEAT)

Mix it up, put it in a covered cassarole in a 400 oven for an hour.

Let cool slightly. Stir in some fresh chopped Ciliantro.
Scoop into bowls over brown rice, top with fresh grated sharp cheddar, chopped onions and 0% Greek Yogurt.

What you got there is one fantastic bowl of smokey, densely flavored Turkey/Roasted Veggie Chili.

I make this once a month and I am astounded at how goot it is each time.

If anyone's interested, I'll do a photo spread of it next time.


It might be good but it is not chili. Every rule of chili making has been broken. Old cowboys are rolling in there graves...Russ

PapaJoe8
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RE: Chili with??? - Sun, 03/2/08 8:10 PM
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I only have one rule of chili making... there are no rules. Rules are no fun... and making chili is fun!
Joe

plb
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RE: Chili with??? - Sun, 03/2/08 9:10 PM
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Over macaroni

sizz
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RE: Chili with??? - Sun, 03/2/08 9:54 PM
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quote:
Originally posted by PapaJoe8

I only have one rule of chili making... there are no rules. Rules are no fun... and making chili is fun!
Joe
your right on Papa-J no rules and chili fun .................. but hold on there partner I have to draw the line.....ground turkey or chicken????????? come on Piggy........ let's get serious. I know, I know....... don't knock it if you aint tried it ........ I also haven't tryed jumping out of a perfectly good airplane....... as old man Bush would say... "aint gona do it" I say turkey in for Thanksgiving and chicken is for when there just aint nuten left to eat. ............

justtable
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RE: Chili with??? - Sun, 03/2/08 10:10 PM
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Made a big pot of chili today....right now eating Tostido scoops...with chili w/beans over...shreded melted cheddar cheese and a large dallop of sour cream....nachos...excelente

Pigiron
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RE: Chili with??? - Sun, 03/2/08 11:15 PM
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quote:
Originally posted by Russ Jackson
It might be good but it is not chili. Every rule of chili making has been broken. Old cowboys are rolling in there graves...Russ


I don't remember agreeing to any rules, so I think I'll continue to call it chili.



quote:
originally posted by sizz
your right on Papa-J no rules and chili fun .................. but hold on there partner I have to draw the line.....ground turkey or chicken????????? come on Piggy........ let's get serious. I know, I know....... don't knock it if you aint tried it ........ I also haven't tryed jumping out of a perfectly good airplane....... as old man Bush would say... "aint gona do it" I say turkey in for Thanksgiving and chicken is for when there just aint nuten left to eat


Sizz,

This is a healthy recipe by design, and I used turkey or chicken originally to cut down on the saturated fat. Now, I make it this way because it's so damn good, the beef is hardly missed. There is so much flavor from the spices, the chipotles and the Worcestire Sauce (which I think I left out of the recipe: a few tablespoons), that you'll never know there's no beef. The ground poultry has a very similar texture to ground beef. I make this chili pretty often, and everyone I've ever served it to has flipped over it. Try it out, let me know what you think.

PapaJoe8
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RE: Chili with??? - Sun, 03/2/08 11:39 PM
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Sizz, Pig is right. I made my first pot of turkey chili while my sweety was trying to loose some weight. I used ground turkey and it was real good we thought. Wolf Brand even makes a turkey chili. It's the zuccini that sounds wierd to me but hey????
Joe

sizz
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RE: Chili with??? - Sun, 03/2/08 11:50 PM
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quote:
Originally posted by Pigiron
[br I make this chili pretty often, and everyone I've ever served it to has flipped over it. Try it out, let me know what you think.


Pigiron

Ort. Carlton.
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RE: Chili with??? - Mon, 03/3/08 1:49 AM
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quote:
Originally posted by Pigiron
quote:
Originally posted by Russ Jackson
I don't remember agreeing to any rules, so I think I'll continue to call it chili.


Dearfolk,
Unless you're in New Mexico, where it is called CHILE -- by state law, I think it is.
Or Southern Illinois, where it is known as CHILLI. (But wait: CHILLIcothe is in CHILLInois, but the bigger one is in five-way-ful Ohio!)
Of course, if you really want to be original, make up a batch, serve it cold, and call it CHILLY. Brrr!
I'd make mine with garbanzo beans if I felt like it, or maybe even green beans (YES!), and I'd have the audacity to call it CHILLEY. Hey, somebody's gotta do it, and it might as well be me....
Quite Temperately, Ort. Carlton in Warming Up Athens, Georgia.

enginecapt
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RE: Chili with??? - Mon, 03/3/08 4:41 AM
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quote:
Originally posted by Pigiron

The best chili I've ever made:

Take:
2 zuccinis, rough chopped
1 large spanish onion, sliced
1 pound creminis, quartered
1 head of garlic
toss in a bit of canola and roast flat for about 25 minutes at 400

Then:
Brown 1 pound ground turkey or chicken
Add:
1 can (drained) low-salt black beans
1 can (drained) low-salt pink beans
1 28oz can diced fire-roasted tomatoes
1 28oz can crushed tomatoes
1 bottle of dark beer
throw in the roasted veggies (squeeze in the garlic)

Add the spice:
3 tablespoons of chili powder (I make my own from Alton Browns recipe, and it rocks)
1 tablespoon fresh toasted cumin, ground
1 tablespoon fresh cracked pepper
1 diced Chipotle in Adobo (more if you like HEAT)

Mix it up, put it in a covered cassarole in a 400 oven for an hour.

Let cool slightly. Stir in some fresh chopped Ciliantro.
Scoop into bowls over brown rice, top with fresh grated sharp cheddar, chopped onions and 0% Greek Yogurt.


Rules schmules Pigiron, that stuff looks delicious.

PapaJoe8
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RE: Chili with??? - Mon, 03/3/08 10:10 AM
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Well said capt!

WV, one of my grandzillas eats his chili just the way you do. No spoon needed.

Justt, yep, those scoops go good w/ chili to.

Ort, green beans??? Oh well, no rules! I have actually put them in what I call chili stew.

Try mixing chili of your choice w/ a can of Yellow Hominy, half of each. I do it w/ Wolf Brand for a quick and tasty snack. It's kinda like that pazole stuff.

For Sizz... If you wanted to try and easy Gobbler Chili here is my recipe. One lb. ground gobbler, one pack of chili seasoning, one can of Rotel. Put the meat and seasonings ( chopped onion, pickled jalapeno, bell pepper optional ) in just enough water to boil it, no browning. When it comes to a good boil add the rotel and simmer till it looks done. You might need to add a bit more water. Thats it! If you don't like it you didn't work to hard or waste much stuff. But... I bet you can't stop at just one spoonfull.
Joe