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Old 07-17-2013, 10:32 AM
michelebrumit michelebrumit is offline
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Question Marks question about chili

Last night I made chili for my church VBS. Everybody went gaga over my chili. My question is this(because the chili to me was nothing was just a very basic, toned down chili for all the kids) how do YOU make chili?
I once won a chili cook off at church and that, too was nothing special. How much different can a basic ground meat chili be???
So, what are your chili recipes?
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Old 07-17-2013, 10:58 AM
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I have 2 basic recipes I use. I have one that is a vegetarian chili with lots of beans and veggies with great spices.

Then there is my mom's chili that has a lot of juice to it (it's more soupy than chunky chili).

I think it just makes a difference how you season your meat (before or after you add the liquid), and quite frankly, how much seasoning you use. I also think draining the browned meat and beans before adding them in helps too.

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Old 07-17-2013, 11:12 AM
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We love our Cincinnati Chili! Gold Star, Skyline, or make your own!

Cincinnati Chili Recipe : Food Network Kitchens : Recipes : Food Network

Cinnamon and chocolate are often two of the spices.

Serve over spaghetti, top with onions, beans and cheese.....yummmmmmmmmm!
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Old 07-17-2013, 11:13 AM
michelebrumit michelebrumit is offline
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Quote:
Originally Posted by ceebee View Post
We love our Cincinnati Chili! Gold Star, Skyline, or make your own!

Cincinnati Chili Recipe : Food Network Kitchens : Recipes : Food Network

Cinnamon and chocolate are often two of the spices.

Serve over spaghetti, top with onions, beans and cheese.....yummmmmmmmmm!
That just doesn't sound appealing at all to me.
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Old 07-17-2013, 11:17 AM
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Quote:
Originally Posted by michelebrumit View Post
That just doesn't sound appealing at all to me.
It's truly a love/hate dish!
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Old 07-17-2013, 11:31 AM
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i dont have a chili recipie.... i was actually thinking of making some tonite.. i use 1lb of ground beef, 2 cans of light red kidney beans drained, then i add either sloppy joe sauce, ketchup, pasta sauce, or tomato paste, just depends what i have around the house. i also add a can or two of the chopped tomatoes and green chilies if i have those around but still a can or diced tomatoes, a couple slices of valveta cheese, sugar, and chili powder... oh and some onion.. but i never make it the same way. my husband is as confused as i am when it never tastes the same. even if i try to do it the same way.. i am not a very good cook yet,
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Old 07-17-2013, 12:21 PM
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If you guys are interested in my vegetarian chili recipe let me know and I can post it. You could even add in a lb of ground beef and some extra tomato juice to make it stretch even further.

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Old 07-17-2013, 12:34 PM
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My "recipe" comes from the back of a chili seasoning packet. I just add some Tony Cachere's, onion powder, and garlic powder to my meat when I'm cooking it.

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Old 07-17-2013, 02:05 PM
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I go a very simple and different route. I use 2 pounds pork sausage (usually no beef at all), 2 cans of chili-flavored tomatoes and a little water. Believe it or not, those tomatoes add so much flavor and to me, nothing else is needed. I do not like ground beef, hence the sausage. I have made it with a mix of both, but all sausage is my preference.
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Old 07-17-2013, 02:12 PM
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my usual chili is more of a taco soup. i like different kinds of beans and lots of tomato and ground beef with taco seasoning.

if I make crockpot chili, i usually slow cook it for a few days add beer and cocoa powder. it is very thick and dark by the time I get done with it.

also I find hot sauce fixes most things if I don't like the way they turn out.


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