Let's talk about Chili

Im thinking of experimenting this week with a chicken breast chill or maybe even a veggie chill
I'm thinking.....
lots of spices
white kidney beans
black beans
peppers
onions
chick peas maybe
pulled/shredded chicken breast maybe
corn maybe

Hardly even chili - I guess I'm not much of a purist. I'll let you know if it turns out...

Cubed beef .... Roast or round steak
Onions, peppers... Red and green
Salt and pepper and cumin, chili powder
Large can tomato sauce
Large can whole tomatoes with chilis
Bottle of beer of your choice
Can of kidney beans, drained
Can of black beans, drained


Brown meat with onions, peppers, salt pepper, cumin , chili powder
Add all other ingredients, simmer low, till meat is tender.

Have additional toppings like shredded cheese, onions,cooked pasta Fritos corn chips when done ... Your choice


House smells heavenly!

One of my favorites : Turkey & Poblano Chili

http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-and-poblano-chili-recipe-00000000022636/

Simple Chili

This is without meat so we can stay on the kosher side and serve it with either dairy or meat meals. Also good for any wraps.

2 servings
303 calories and 13 g of protein

1 can black beans
1 tbsp(s), Oil - Vegetable, canola
1/4 cup(s), Bell Pepper
1/4 onion, White Onion (Med. 148g.)
1/2 tsp(s), Ground Cumin
pinch Salt, table
pinch Pepper, black
1/4 tsp(s), Hickory Liquid Smoke to replace bacon or sausage
1/2 cup(s), Corn kernels
to taste: diced hot peppers or hot sauce

Saute the peppers and onions, combine the rest and simmer to reduce the black bean liquid.

I love chili! This sounds like a delicious recipe but I wonder how many calories, fat, carbs, etc are???? Do you have an idea?

i don't really have a recipe for my chilli... I use the value sized hambuger meat ... brown it n add 2 large onions, 2 or 3 green peppers, onion powder, garlic powder, chilli powder and 6 to 8 big cans of crushed tomatoes, 2 big cans of kidney beans (dark) ... you can do like 2 cans diced tomatoes n the rest crushed ... shimmer n add more chilli powder n chopped garlic ... n if you want any kind of "hot" peppers ... add those in too n shimmer for a bit longer n then done.

I make a veggie chili & it's delicious, but I never write down the recipe! I tend to just throw whatever I have in the crockpot. Staples: beans (usually red kidney & black), tomatos (canned or fresh), peppers, onion, a little garlic, taco seasoning....

And the best addition ever: pumpkin or sweet potato! Amazing! Gives it a nice light sweetness to balance out the heat. YUM.

I use ground turkey with my Chili. This makes a thick and hearty chili. I also serve it with a tex mex cornbread to go with.

1 lb Ground Turkey
4 cans of Chili beans or kidney beans
1 can of Diced tomatos
1/2 tsp chili powder
1 whole onion diced
1 green pepper diced
Dash of hot sauce for hotness and taste

Just made some on Sunday

Lean ground beef, browned and drained
Carrot, celery and onion
whole plum tomatoes (plus a can of water to rinse the tin)
Kidney beans
mushrooms
Chilli powder, ancho and chipolte chilli powders
Cumin, garlic powder, onion powder, black pepper
Bay leaves, tumeric
hhhmmmm think that was it....let it simmer

Depending on how spicy I want it - I will sometimes add Tabasco or cayenne

I was thinking about making a white chicken chili soon.. but I may have to try some of these

Wifey's mostly vegetarian, but I still love how easy and tasty this recipe is:

1 can black beans
1 can kidney beans
1 can diced tomatoes
Diced celery, carrot, onion and garlic
Generous splash of red wine
Spices you like (bay leaf, cumin, chili powder, garlic powder, onion powder, ground CHIPOTLE, white pepper, cayenne pepper, salt)

Serve with cornbread from mix (add cheddar cheese and jalapeno slices prior to baking), sour cream and BEER!

When I make soup or chili I usually try and estimate how far up it comes on my pot. It's usually halfway so I can figure out how many one cup servings there are in my head.
I am making chili this weekend, I will try and enter everything into MFP and come up with a number and post back.

I enter chili contests...I have 2 wins, a few seconds, thirds, and honorable mentions to my name.

The secret to winning is the chili must be appealing to look at as well as testy. 3 beans and contrasting colors always helps. You can cut back on the ground beef or add another pound - but you will have to adjust the water/tomato sauce to get the desired consistency.

Another trick is to season the hamburger (to suit) while browning (I use salt, pepper, and garlic powder). This trick is not in the recipe below.

I call this recipe Three-Bean Award Winning Chili when entering contests (being a bit arrogant helps too lol)
(or unofficially "no leftover chili")
======================================
2 lbs ground beef
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 1/2 tablespoons jalapenos, finely chopped
1 (14 ounce) can Rotel diced tomatoes
1 (15 ounce) can diced fire-roasted tomatoes
3 (15 ounce) cans tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup water

Add: crackers, shredded cheddar cheese, green onion, sour cream to suit

I also cook competitively - chili, ribs, wings, bbq in general. Best success has been with chili. I tweak my recipe based on the crowd that's expected (chili die hards get hotter and the color has to be more accurate - whereas a "charity event" will garnish less spice and more meat...etc.)

This is the recipe that has gotten the best results - I am undefeated with this particular recipe; 4-0. I'm not saying it is healthy, or fat free, or anything... it's just excellent chili. I’d classify it as a medium-hot spiciness. You can cut down on the spice by leaving out the habanero flakes, or cutting down on the peppers used.

I plugged it all into MFP and this is what I get per serving (makes 8 servings):

604 calories / 37g protein / 55g carbs / 26g fat

-1.25lb ground sirloin 90/10
-0.75lb chorizo sausage – loose, not in the casing
-1 medium sweet onion - diced
-4 cloves minced garlic
2-packets McCormick chili seasoning
1.5 teaspoon dehydrated habanero flakes
2 tablespoons chili powder
2 tablespoons ground cumin
1- 46oz can Red Gold tomato juice
2- 10oz cans of diced tomatoes (Rotels with chiles)
1-15oz can of dark red kidney beans – washed and drained before adding
1-15oz can of chili hot beans - added as is, with juice
1-15oz can of black beans – washed and drained before adding
1 Anaheim pepper – de-seeded - diced
1 Serrano pepper – de-seeded - diced
1 Poblano pepper – de-seeded - diced
8oz Porter beer – I use Founder’s Porter
Salt
Pepper

The spices I listed were to taste, not exact - so take those measurements as guidelines not rules. Also, for competitions I will buy whole cumin seeds – toast them lightly in a skillet, then grind them fresh in a coffee grinder for a lot more aroma – but the ground cumin you can buy works just fine.

Instructions:

Brown ground beef and chorizo in a large pot. After browned, drain the majority of the fat in the bottom of the pot. Put all spices, diced onion and minced garlic back in and stir so that spices are mixed well. Continue to brown meat until the onions are opaque. Add the tomato juice, diced tomatoes, and diced peppers. Bring to a boil and add the beer. Simmer until the peppers are cooked through (~25 minutes). Lastly, add the beans and cook another approximate 15 minutes until the beans are tender. Adjust flavor with more pepper flakes, salt, pepper, cumin and chili powder as necessary. My one tip is that you will use a LOT more chili powder than you expect. Don’t worry, add liberally.

Will not give up my recipe but will say that habanero peppers and brown sugar is what makes it.