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Chili
6 Answers
I do make quite a good chili...but the usual way. Meat, onions, chillies, garlic, tin toms, kidney beans, peppers. Cooked for about 2 hours until nice and thick and fairly hot. However, for this bonfire weekend i'm looking for a bit of a twist to it. Anyone care to pass on their more adventurous chili recipees?
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Glad to find someone who likes chili as I do. I have a few other items I add to mine, which seems to bring out the flavour quite nicely. I use nutmeg..generally a couple of hard shakes from my small jar. And I add about 2ozs of soy sauce when I'm browning the beef. Finally, ...and there's a difference of opinion in the house, my son likes for me to add approximately 1 cup of sweetcorn. My daughter doesn't care for this. Rather than chillies, I occasionally use tobasco sauce...it's quite nice and adds a bit of 'bite' to the recipe.
Finally, when we serve it up, in large bowls. I have prepared a bowl of chopped onions, a bowl of diced cheddar cheese, and a bowl of soured cream. And I always have a plate of ritz crackers. The children have various concoctions of how they prepare their bowls - my son leaning towards the onions and cheddar, my daughter and I leaning towards the soured cream...and all of us end up breaking a few ritz into our bowls.
Happy eating!
Fr Bill
Finally, when we serve it up, in large bowls. I have prepared a bowl of chopped onions, a bowl of diced cheddar cheese, and a bowl of soured cream. And I always have a plate of ritz crackers. The children have various concoctions of how they prepare their bowls - my son leaning towards the onions and cheddar, my daughter and I leaning towards the soured cream...and all of us end up breaking a few ritz into our bowls.
Happy eating!
Fr Bill
i make chilli with meat, onion, chilli powder, peppers, mixed beans in a chilli sauce and baked beans. Great with baked potatoes and soured cream.
Or if wanting to eat them at a bonfire party how about baking some small potatoes, scopping out some of the flesh and filling with chilli, top with cheese and grill. Handy finger food.
Or if wanting to eat them at a bonfire party how about baking some small potatoes, scopping out some of the flesh and filling with chilli, top with cheese and grill. Handy finger food.
White Chili
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast/ turkey breast/ ground pork
3 (15 ounce) cans white beans
1 cup shredded mild white cheddar cheese
Metric:
15 ml olive oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
4 g ground cumin
2 g dried oregano
2 g ground cayenne pepper
2 (14.5 ounce) cans chicken broth
375 g chopped cooked chicken breast/ turkey breast/ ground pork
3 (15 ounce) cans white beans
115 g shredded mild white cheddar cheese
Heat the oil in a large sauce pan. Slowly saut� the onion until tender. Add garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook until tender, about 3 minutes. Add the chicken broth, meat and white beans. Simmer 15 minutes, stirring occasionally.
Remove from heat.
Slowly stir in the cheese until melted.
Serve warm.
Note: If you want a less spicy chili, add less jalapeno peppers, green chile peppers and cayenne pepper.
Note: For a thicker chili only use 1 can of chicken broth.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast/ turkey breast/ ground pork
3 (15 ounce) cans white beans
1 cup shredded mild white cheddar cheese
Metric:
15 ml olive oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
4 g ground cumin
2 g dried oregano
2 g ground cayenne pepper
2 (14.5 ounce) cans chicken broth
375 g chopped cooked chicken breast/ turkey breast/ ground pork
3 (15 ounce) cans white beans
115 g shredded mild white cheddar cheese
Heat the oil in a large sauce pan. Slowly saut� the onion until tender. Add garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook until tender, about 3 minutes. Add the chicken broth, meat and white beans. Simmer 15 minutes, stirring occasionally.
Remove from heat.
Slowly stir in the cheese until melted.
Serve warm.
Note: If you want a less spicy chili, add less jalapeno peppers, green chile peppers and cayenne pepper.
Note: For a thicker chili only use 1 can of chicken broth.
Dr - here in the South, we sometimes make regular chili like yours using ground venison instead of the ground beef.
Venison is a very lean meat and we have lots of deer hunters in ths part of the country - who will often share with those of us who don't hunt.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Venison is a very lean meat and we have lots of deer hunters in ths part of the country - who will often share with those of us who don't hunt.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
I saw a show about these on a travel show this morning and they looked GREAT - I haven't tried them yet - but you might want to change this recipe around to suit your personal tastes:
Currywurst
Currywurst is a popular fast food in Berlin, Germany.
3 (15 ounce) cans tomato sauce
1 pound kielbasa or sausages
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
Curry powder to taste
Metric:
3 (15 ounce) cans tomato sauce
455 g kielbasa or sausages
30 ml chili sauce
3 ml onion salt
10 g white sugar
2 g ground black pepper
1 g paprika
Curry powder to taste
Preheat oven to Broil/Grill.
Pour tomato sauce into a large saucepan, stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
Broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
Catsup or your own sauce can be substituted for the sauce.
On the show, they used regular sized sausages and didn't cut them into pieces - just picked them up with their fingers with the sauce all over them and ate them that way.
Currywurst
Currywurst is a popular fast food in Berlin, Germany.
3 (15 ounce) cans tomato sauce
1 pound kielbasa or sausages
2 tablespoons chili sauce
1/2 teaspoon onion salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 pinch paprika
Curry powder to taste
Metric:
3 (15 ounce) cans tomato sauce
455 g kielbasa or sausages
30 ml chili sauce
3 ml onion salt
10 g white sugar
2 g ground black pepper
1 g paprika
Curry powder to taste
Preheat oven to Broil/Grill.
Pour tomato sauce into a large saucepan, stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
Broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
Catsup or your own sauce can be substituted for the sauce.
On the show, they used regular sized sausages and didn't cut them into pieces - just picked them up with their fingers with the sauce all over them and ate them that way.
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