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CHILI RECIPE


Holly

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I just made this for dinner, it is simmering now! I added some salsa because it needed a little somethin, somethin! I have a hard time finding a really GOOD chili recipe.... anyone have an awesome one? Needs to be kid-friendly, no jalapenos!

3 Bean Java Chili

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 8

INGREDIENTS:

1 pound lean ground beef

1 cup chopped onions

2 teaspoons minced garlic

1 cup brewed Folgers® Classic Roast Coffee

2 (14.5 oz) cans diced tomatoes with mild green chiles

2-3 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/8 teaspoon ground cloves

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

1 (15 oz.) can pinto beans, rinsed and drained

Garnish with shredded cheddar cheese, sliced green onions and tortilla chips, if desired

DIRECTIONS:

COOK beef, onion and garlic in 6-quart saucepan over medium heat, stirring occasionally, until meat is browned; drain.

STIR in coffee, tomatoes, chili powder, cumin, salt, cloves and beans. Bring mixture to boiling; reduce to a simmer. Cover and cook 30 minutes to blend flavors.

SERVE hot in bowls garnished with shredded cheddar cheese, sliced green onion and tortilla chips, if desired.

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This is the one I use. It's good chili and not to spicy or hot and most people should like it. You can add to it if you like it hotter, which my husband does, but the basic recipe is a good one.

Ingredients:

2 pounds ground beef

1 29-ounce can of tomato sauce

1 29-ounce can of kidney beans (drained) or 1/2 pound dry kidney beans

1 29-ounce can of pinto beans (drained) or 1/2 pound dry pinto beans

1 diced green pepper

1 diced medium onion

1/2 cup diced mild green chiles

1 to 6 diced jalapeno peppers (if heat desired)

1 29-ounce can diced tomatoes or 3 chopped medium tomatoes

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoon black pepper

2 teaspoons salt

Preparation:

1. To use dried beans rather than canned: Bring a large saucepan of water to boil. Add the beans and simmer for 30 minutes. Turn off heat, cover and soak for 90 minutes. Drain and add to crockpot.

2. Brown the beef in skillet or microwave and drain off the fat.

3. Combine all of the ingredients in a crockpot.

4. Cook on low for 3-10 hours. If using dried beans, cook on low for 10 hours or until the beans are soft.

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hey! that's cheating!

yeah, whatever==as long as I get what I want, isnt it called 'winning'?.....:chef::cowboy:

seriously, a few years back I downloaded this book that had TONS of famous maker recipes....just all kinds of things, like 500 different things........................and then, my box-o-rocks wont run anymo---:depressed::cry:

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If I was asking what is your favorite chili, yes, but not when I am asking you for your "recipe"! lol! Hey, if I had only me or my husband and me, I would never cook! I will not have that luxury for quite a few years yet! (my youngest is 7). Soooooo, do you have a chili recipe you "cook" or prepare yourself?

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They all sound good, even the Wendy's chili. Here's my take on chili.

1 lb more or less ground chuck or ground turkey

1 large onion - chopped

1 green pepper - chopped

garlic powder to taste

salt & pepper to taste

2 cans red kidney beans 1 can of beans i chop up

1 46 oz can of V-8 juice I use about 3/4 of the juice

chili powder or 1 pkg of chili seasoning

2 oz of sharp cheddar cheese

If the chili need thickening i use instant mashed potato flakes

brown meat with onions and peppers, drain. Add all other ingredients

I serve my chili with Jalapeno cornbread - Yum!

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If I was asking what is your favorite chili, yes, but not when I am asking you for your "recipe"! lol! Hey, if I had only me or my husband and me, I would never cook! I will not have that luxury for quite a few years yet! (my youngest is 7). Soooooo, do you have a chili recipe you "cook" or prepare yourself?

lol..

naw, I was a field mechanic and weldor, and bachelor, for far too many years....I have come to appreciate the culinary delicacies found in the 'Number 5, large, please'.....hahahaha....

My dear young bride, on the other hand, has some splendid recipes....I will check with her...

I have always been pressed for time--the 20 or 30 min to prep, the 30-45 min to cook, the 20-30 minutes to clean up, just dont add up to me when it only takes me about 5 minutes to eat......I will be glad when 'time' is no longer a factor...

Thanks for starting this thread...I am gonna grab some pointers from here and Leslies thread and maybe, someday, learn how to cook for anyone besides myself---:drool::sick::cowboy::crying:

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Found this online:

Wendy's Chili

Author: CopyKat Recipes

Recipe Type: Wendy's, soup, chili recipe, copy cat recipe

Prep time: 15 min

Cook time: 1 hr 30 min

Total time: 1 hr 45 min

Ingredients

2 pounds freshly ground beef

4 cups (1 quart) tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can pinto beans, drained ** note new addition

1 medium onion, chopped (about 1½ cups)

1/2 cup celery, diced

1/4 cup green bell pepper, diced

1/4 cup chili powder (you may want to use less)

1 teaspoon cumin (if you like real flavor, add more)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

Instructions

In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes. You an also put this in the crock pot on low for 3 to 4 hours while the chili simmers.

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Not a lot of people know this, but a true chili has NO BEANS in it. And a sidenote, Nachos was NOT invented by mexicans, nor is it a mexican dish.

I found this out when I moved to Texas. Really surprised me cause I thought beans was in chili, but in Texas they take their chili very seriously, and there is no beans in it.

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Not a lot of people know this, but a true chili has NO BEANS in it. And a sidenote, Nachos was NOT invented by mexicans, nor is it a mexican dish.

I found this out when I moved to Texas. Really surprised me cause I thought beans was in chili, but in Texas they take their chili very seriously, and there is no beans in it.

You could say "no beans about it."

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Not a lot of people know this, but a true chili has NO BEANS in it. And a sidenote, Nachos was NOT invented by mexicans, nor is it a mexican dish.

I did not know "real" chili has not beans.... I like it better with the beans! lol! I never did think nachos was mexican, most of the american/mexican foods we eat are not authentic mexican.

Here is my NACHOS recipe:

1 1/2 - 2 lbs. of ground beef,

taco seasoning, 11/2 - 2 pouches

1 can refried beans

1 can black beans (rinsed)

salsa

tortilla chips

(8-12 oz) cheddar or monterey jack or mexican cheese, shredded (I like 12 oz)

toppings of your choice

preheat oven to 375

brown meat, drain, add taco seasoning 1/2 C - 1 C water, 1 can refried beans,1 black beans, cook til flavors blend, over med. - high heat (abou 10 minutes). when meat and beans are blended together, add 1/2 C - 1C of salsa, cook another 2 minutes.

meanwhile, spread 1/2 bag of tortilla chips on baking sheet, leaving a well in the middle, sprinkle 1/2 bag of cheese, layer with rest of tortilla chips, and rest of cheese, mound meat in well of baking sheet. Pop in the oven til cheese is melted on chips, about 5 minutes.

I serve it on the baking sheet, right in the middle of the table. I have sour cream, quacomole and additional salsa as accompaniments. Everyone grabs a plate and a fork and digs in! Yummy!

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  • 1 month later...

Here's Mine!

3- lbs. ground chuck or hamburger (browned & drained)

3- cups tomato juice (or water)

2 15-oz can chili beans (Bush’s)

1 15-oz can kidney beans

1 15-oz can pinto beans

1 15-oz can black beans

1 15-oz can peeled diced tomatoes

1 12-oz can tomato sauce

2- onions, chopped

2- tbs. chili powder

1- green pepper

2- celery stalk

1 tbs. diced fresh jalapeno pepper

½ - tsp. crushed red pepper

1- tbs. hot pepper spice

1 tbs. garlic

1 tsp cumin

1 packet Chili Mix

1 pkg. Onion Soup

1- tbs. salt

1- tsp. pepper

2- tbs. Masa flour (optional)

Mix ingredients and simmer for 30 min.

Add meat, simmer for additional 30 min. (1 hour total)

Spaghetti (for chili –mac)

Cheese (optional)

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For Vegitarians: Meatless Chili

Water 4 cups

Beef Broth 4 cubes/tsps.

Kidney Beans 2 cans (all beans drained)

Pinto Beans 2 cans

Black Beans 2 cans

Stewed Tomatoes 2 cans

Onions 2 diced

Green Pepper 1 diced

Garlic 1 clove

Cumin

Chili powder

Pepper (to taste)

Salt (to taste)

Onion Soup 1 pkg.

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Here's your favorite Tim! Wendy’s Chili

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

5 jalapeno chili peppers (optional)

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours

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  • 2 weeks later...
  • 3 weeks later...

Hi Rachee i grow a little black chilli and some others

make a harrissa paste from my supply love chilli once i went to a party and made chilli chocolate

you melt the choc then add really small pieces of chilli to the choc.

then spoon onto some foil let it set in the fridge and then for the party i dipped a long hot chilli into

the choc it was meant to be a garnish. and i didn't say it was from me i looked at peoples faces

then they found out it was I it was the best night all loved the choc. promise.

to make harrisa you need lots of chilies olive oil cumin spice. corriander. mint . a little salt

corriander seeds. then whiz it up in a blender should be like a spreed consistency

put it with you fav lunch meats or salads. cheese. my hubby loves it. Gabe :chef:

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  • 4 weeks later...

This is the one that I like:

Category:

 

Serves:

8-10

Prep Time:

30 Min

Cook Time:

3 Hr

Ingredients

3 lb

80/20 ground chuck

3 Tbsp

vegetable oil

3 c

beef broth

2 can(s)

pinto beans (15 oz) rinsed and drained

2 can(s)

diced tomatoes (14.5 oz) with juice

1 can(s)

tomato paste (6 oz)

1 sm

can of ro-tel tomato sauce (new)

1 Tbsp

sugar

1 Tbsp

cider vinegar

1 lg

onion chopped and diced

1 lg

jalapeno seeded and chopped

1 md

green bell pepper seeded and chopped

1 sm

can chopped green chilis

4 tsp

minced garlic

4 Tbsp

chili powder

2 Tbsp

chipotle chili powder

3 Tbsp

ground cumin

1 tsp

thyme

1 tsp

oregano

1 tsp

black pepper

2 tsp

hot cayenne pepper

TOPPINGS

 

2 c

extra sharp cracker barrel cheddar (grated)

1 c

sliced pickled jalapeno

1 lg

fresh jalapeno seeded and diced

1 pt

real sour cream

2 Tbsp

yellow or white cornmeal (mixed with warm water to for

1In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat.

Add onions, pepper to the beef(green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme,

cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.

 

2Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours.

10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili.

Top with Cheddar & Jalapeno ENJOY!!!

 

3Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness

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