Share your chili recipe !!
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Category: Outside World
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URL: http://www.middletownusa.com/forum/forum_posts.asp?TID=3510
Printed Date: Jan 26 2026 at 9:29am
Topic: Share your chili recipe !!
Posted By: Hermes
Subject: Share your chili recipe !!
Date Posted: Dec 04 2010 at 1:15pm
Well folks the snow is starting to fly and that means cold, and nothing better in the winter time than a good hot bowl of "chili".
How about sharing your chili recipe with MUSA ? 
List all your ingredients & secrets, we won't tell anybody.  ------------- No more democrats no more republicans,vote Constitution Party !! |
Replies:
Posted By: PattiGal
Date Posted: Dec 04 2010 at 2:12pm
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Hermes...what a great idea!! I can't wait to read what others share... ------------- "Because nice matters..." |
Posted By: Lebanonian
Date Posted: Dec 22 2010 at 2:00pm
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Traditional, non-Texas, middle of the road chili: 1 can kidney beans (15 oz.) 1 medium onion 1 can tomato paste (5 oz) 1 can diced tomatoes (15 oz) 1 bottle lager beer 1 cube beef bouillon 1 lb. ground beef Chili powder to taste (2-5 tablespoons recommended) Saute ground beef and diced onion at medium heat in a large pot, breaking up the chunks of ground beef with the spatula that you are stirring with. The longer you saute the more color the beef will get and the more flavor. Add tomato paste, diced tomatoes, beer, bouillon cube, chili powder. Turn heat to high and heat until bubbling. Turn down to very low simmer, cover with periodic stirring, and allow to simmer for 1-2 hours. Add the beans about 1/2 hour before serving. The chili as described will be very thick. Add water or tomato juice to thin to taste. Adding the beans near the end keeps them firm. The beer is optional. Use a stout or IPA at your own risk - I find them too bitter for this application. If you don't want to use beer, substitute an equal amount of water or tomato juice. The amount of chili powder you add can vary widely. I usually add 5 tablespoons. I think 2 tb. would be the minimum, unless you want to supplement it with your own blend of individual spices like cumin, cayenne, diced chilis, and other stuff. |
Posted By: Vivian Moon
Date Posted: Dec 22 2010 at 2:40pm
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Cincinnati Chile This recipe was given to me by Chef Carl Terry about 35 years ago Vivian Moon 727-1942 In a large heavy pot add the following: 1 tablespoon oil 2 lbs of ground beef 2 large onions finely chopped ¼ cup chile powder 1 tablespoon paprika 1 teaspoon ground cinnamon 1 teaspoon garlic pawder 1 teaspoon ground cumin ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground mace ¼ teaspoon cayenne pepper ¼ teaspoon ground coriander Cook slowly until meat is not pink but not browned breaking up the meat to a fine mixture. You can use a potato masher if needed. About 10 to 15 minutes. Add: 1 15 oz tomato sauce 1 1/2 to 2 cups of good beef broth 1 tablespoon apple cider vinegar 1 oz square unsweetened chocolate 2 bay leaves 2 cans pinto chile beans from Dillman’s 1 tablespoon molasses or 1 tablespoon dark brown sugar Salt and pepper to taste Simmer for about two hours then remove bay leaves. Serve over spaghetti with grated cheddar cheese, onions and oyster crackers or over hot dogs |