Posted: 2/4/2006 7:50:36 AM EDT
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I need your "Can't Miss" recipes. Yeah, I know, how hard can it be, and there is always Google. I've always used my Mom's, but I'm not particularly fond of it. It's for tomorrow, and it will have to feed 12-14 people. For Meat, I have hamburger, and ground pork. Thanks in advance. Curt |
I have my wife buy Six Gun Chilie Fixins at the store to add to a pot of meat and beans ect... this stuff is just mainly spices for giving it that great flavor. Watch out though, the spices are hot hot hot. It says on the package to stir the chili fast or you'll loose the spoon.
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look on the internet for recipes that copy wendy's chili my wife uses one that is excellent here's one, don't know if it's the same Wendy's Copycat Chili Recipe #87611 For fast food lovers from an online source posted in response to a recipe request. 2 lbs fresh ground beef 1 quart tomato juice 1 (29 ounce) can tomato puree 1 (15 ounce) can red beans, drained 1 1/2 cups chopped onions 1/2 cup celery, diced 1/4 cup green peppers, diced 1/4 cup chili powder 1 teaspoon cumin (more if desired) 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper 4-6 servings Change size or US/metric Change to: servings US Metric 1 hour 40 minutes 10 mins prep ADVERTISEMENT - Remove ads with Recipezaar Premium In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes. |
Yep. Cook a pot of chili, and cook a pot of beans. What you do with it once it's out of my pot is YOUR business. If you want to go to that horrible place where your mix your chili and beans in the same bowl, just don't tell me about it. |
Mix and match these, and creat your own  Recipes > World Chili Champions GM |
My understanding is that beans were traditionally added to chili as an inexpensive meat substitute, creating a lower-budget, ersatz chili, as opposed to "real" chili, that has meat, but no beans. While I am not an expert on chili, obviously - as a foreigner I also have no horse in this race, and my conclusion is that real chili should not have beans in it. |
| Not really a recipe, but I cook at the fire station, and we have 10-12 guys on shift, so it will be close. 1)... 5lb ground chuck,......2)...5 packs of chili-o-seasoning 3).. 4 cans Bush's chili hot beans. 4)... 2 cans of kidney beans 5).....4cans diced tomatos, and maybe some stewed? 6) 2 cans rotel tomatos 7) 1or 2 onions(or more) depending on size diced 8) 1or 2 bell pepper diced( I like'm some don't)............I can't think of anything else. I like to brown the onions and bell pepper in a seperate pan, then brown ground chuck, and drain, don't rinse, add onions/bellpepper and other ingredients to pot, with plenty of water, simmer, and add extra chili powder, garlic powder, cayenne pepper, red pepper flakes, sugar, to taste. simmer for 30-45mins, if to soupy take the lid off and let it cook down......Don't forget cheese(slices,and shredded), sour cream, and fritos..... Serve with smashed cheese samiches, and let everyone add cheese, fritos, and sour cream at the table.......If the don't like it, tell them to F.O. never mess with the cook! Good luck! hope this helps (EDIT) In Alabama, chili has beans, chili dogs have no beans! also if you've never had fritos with your chili, you are missing out |
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I'm raising the  flag on the above story. Texans KNOW that once you add beans, it ceases to be chili.My recipe that's cooking as we speak: 1/2 onion 8 jalapenos 4 habaneros ground cumin chili powder fresh garlic HOT rotel cayenne pepper red pepper flakes salt cracked black pepper sugar tomato sauce 2 shiner bocks Deer meat: 1 pound chili cooked in the pan, 1.5 lbs deer ham cooked on the grill with a brown sugar/cumin/garlic salt/cayenne pepper dry rub |
SHOTGUN WILLIE'S Texas Chili seasoning, add 2lbs.meat, add 1 8oz. can tomato sauce. Simmer.  edited to add: (x2) for 12 servings. www.thesweatshop.com/productdetails.aspx?pid=4586 |
