Chili

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Ingredients: One can of Hormel No Beans Chili

Instructions:
1) Open can
2) Empty can into bowl
3) Microwave 2 to 3 minutes until hot, stirring once
4) Stir before serving
5) Serve!

Quote:

Original post by BradDaBug Ingredients: One can of Hormel No Beans Chili Instructions: 1) Open can 2) Empty can into bowl 3) Microwave 2 to 3 minutes until hot, stirring once 4) Stir before serving 5) Serve!

Hey man, that's not cool stealing my recipe.

This is how we make it - probably highly offensive to Texans (as we use mince and herbs and what-not), but what the hell, you did ask (and we eat this probably a couple of times a week, it's so good).

Chop up an onion, a couple of cloves of garlic and dice a green pepper. Fry it for a bit (I believe the technical term is 'sweat'). Add a pound of beef mince, and brown it. Now put a colander over the sink and chuck the whole lot in. Once it's drained, fry it a bit longer, stirring only occasionally (this gets rid of all the water they use to bulk out mince, plus gets rid of the fat). Because there's no liquid in it, and you're letting it stick, you get loads of crunchy bits on the meat. Mmmmm. Then add your spices - we use cumin, coriander, oregano, marjoram, chilli powder and cayenne. Throw in a couple (or more...) chillis at this point as well. Then add a tin of tomatos, a squirt of tomate puree and half a tin of water. Simmer for about a half-hour. Add a tin of kidney beans and a shed-load of chopped coriander (or cilantro, if you're North American). Simmer for a last five minutes, and you're done.

Salsa : chopped avocado, red onion, tomato, lime peel, lime juice and a little more coriander (cilantro).

Stuff some fajitas with some cheese, jalapenos, salsa, chilli, sour cream, guacomole (whatever floats your boat). Insert fajita A into mouth B. Spill bits everywhere. Just go wild.

Hope it's close to what you're looking for,
Jim.

Quote:

This is how we make it - probably highly offensive to Texans

and what texans make is highly offensive to those of us from New Mexico and Arizona; where "Tex-Mex" is seen as an insult [smile]. *shudders* there are way too many "Tex-Mex restaurant of the year" certificates in the eateries around/in Dallas. it's not that bad - it's just kinda creepy.

Heat leftover spaghetti sauce in a medium size pot.

Add additional fried ground beef (if needed), red kidney beans (rinsed and drained), and spices.

That's more or less how I do it...

Quote:

Original post by stormrunner Quote: This is how we make it - probably highly offensive to Texans and what texans make is highly offensive to those of us from New Mexico and Arizona; where "Tex-Mex" is seen as an insult [smile]. *shudders* there are way too many "Tex-Mex restaurant of the year" certificates in the eateries around/in Dallas. it's not that bad - it's just kinda creepy.

[lol] So true. Anyways here is what I use (college budget recipe [wink]):

2 cans of Ranch style Beans (those cans with the black labels and white text)1 can of Spicy RotelChili PowderRed PepperLousiana HotSauce

Basically put everything in and stir until well heated! [smile]

I'm not sure if this is the same stuff my mom makes, but it looks close. it's very good.

White Chili Serve with sour cream and shreded Monterey Jack cheese [grin]

Quote:

Original post by JimPrice This is how we make it - probably highly offensive to Texans (as we use mince and herbs and what-not), but what the hell, you did ask (and we eat this probably a couple of times a week, it's so good). Chop up an onion, a couple of cloves of garlic and dice a green pepper. Fry it for a bit (I believe the technical term is 'sweat'). Add a pound of beef mince, and brown it. Now put a colander over the sink and chuck the whole lot in. Once it's drained, fry it a bit longer, stirring only occasionally (this gets rid of all the water they use to bulk out mince, plus gets rid of the fat). Because there's no liquid in it, and you're letting it stick, you get loads of crunchy bits on the meat. Mmmmm. Then add your spices - we use cumin, coriander, oregano, marjoram, chilli powder and cayenne. Throw in a couple (or more...) chillis at this point as well. Then add a tin of tomatos, a squirt of tomate puree and half a tin of water. Simmer for about a half-hour. Add a tin of kidney beans and a shed-load of chopped coriander (or cilantro, if you're North American). Simmer for a last five minutes, and you're done. Salsa : chopped avocado, red onion, tomato, lime peel, lime juice and a little more coriander (cilantro). Stuff some fajitas with some cheese, jalapenos, salsa, chilli, sour cream, guacomole (whatever floats your boat). Insert fajita A into mouth B. Spill bits everywhere. Just go wild. Hope it's close to what you're looking for, Jim.

We call that chilli con carne. When you say chilli I assumed you meant chilli sauce?

I found a good one with google a couple of months ago but I can't find it again. I know I have the printout somewhere.

Yeah, in the UK that recipe would be Chilli Con Carne, could someone actually spell out what chilli is?

flukus' recipe is pretty much how I do it, although I only ladel out the fat after browning the meat, maybe I'll try fully draining it, it would be nicer a little crunchy.

On a side note has anyone here tried home cooked haggis? I've only had it once at a friend's house in Edinburgh and it was really nice. It's also a meal which you can drink whisky with. His mum gave us some home blended whisky with by far the bigest kick I've experienced out of any drink ever. The Scots really know how to live...... unhealthily.

At the time of writing this, Epicurious has 996 results on "Chili". The good thing about chili is that you can put anything in it and it will still taste wonderous.

if you need a quick fix, the new campbell's chunky chili is really good considering you can microwave it in about a minute.