clucky
Opal
Posts: 7,815 Likes: 32,810
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Post by clucky on Sept 20, 2020 21:24:19 GMT -6
Do you have an instant pot? You could probably do this recipe without you just can’t use dry beans then. redandhoney.com/instant-pot-chili-recipe/I do this one ^^^ but I add about a tsp of cinnamon. I do half and half with the diced tomato to tomato sauce ratio. I also cook for about 90 mins in the IP. 60 or whatever it says in the recipe is not enough for the beans to be soft. I’ve tried a lot of recipes and this has been my family’s favorite. If anyone else has a similar flavor profile recipe, I will definitely try it though. Chili is a winter staple here. I used this one for the seasoning and added a bit less than 1/4t cinnamon to it, it was very nice. Added ground beef, beans, 1 can tomato sauce and some water. If I had peppers or onions, they would have gone in too. amindfullmom.com/diy-chili-seasoning/
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clucky
Opal
Posts: 7,815 Likes: 32,810
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Post by clucky on Sept 20, 2020 21:48:14 GMT -6
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Post by jessijean on Sept 20, 2020 22:06:21 GMT -6
Do you have an instant pot? You could probably do this recipe without you just can’t use dry beans then. redandhoney.com/instant-pot-chili-recipe/I do this one ^^^ but I add about a tsp of cinnamon. I do half and half with the diced tomato to tomato sauce ratio. I also cook for about 90 mins in the IP. 60 or whatever it says in the recipe is not enough for the beans to be soft. I’ve tried a lot of recipes and this has been my family’s favorite. If anyone else has a similar flavor profile recipe, I will definitely try it though. Chili is a winter staple here. Do you quick release or natural release? And so I'm understanding you increase time on IP to 90 min? I'm obsessed with my IP lately so I will be trying this.
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Post by bunnyfungo on Sept 20, 2020 22:18:40 GMT -6
Do you have an instant pot? You could probably do this recipe without you just can’t use dry beans then. redandhoney.com/instant-pot-chili-recipe/I do this one ^^^ but I add about a tsp of cinnamon. I do half and half with the diced tomato to tomato sauce ratio. I also cook for about 90 mins in the IP. 60 or whatever it says in the recipe is not enough for the beans to be soft. I’ve tried a lot of recipes and this has been my family’s favorite. If anyone else has a similar flavor profile recipe, I will definitely try it though. Chili is a winter staple here. Do you quick release or natural release? And so I'm understanding you increase time on IP to 90 min? I'm obsessed with my IP lately so I will be trying this. Yes, I increase the time on the IP to 90 minutes. I usually do a natural release of at least 10 minutes. I try to do natural release the whole time, but I’m terrible at timing out dinner so sometimes I have to quick release sooner than I’d like 😂. I’m not sure it makes a ton of difference though.
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edm
Platinum
Posts: 1,051 Likes: 11,859
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Post by edm on Sept 21, 2020 4:12:19 GMT -6
We do a chili /college football party every November. This is my go to veggie chili.
Chunky Vegetable Chili
Total Time: 55 min. Prep Time: 15 min. Cooking Time: 40 min. Yield: 6 servings
Ingredients: 2 tsp. olive oil 2 medium sweet potatoes, peeled, cubed 1 medium onion, chopped 1 medium yellow bell pepper, coarsely chopped 1 Tbsp. chile powder 1 tsp. ground cumin 1 (28-oz) can whole tomatoes, undrained 1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed 1 (15-oz) can black beans, drained, rinsed 1 (8-oz) can tomato sauce, no sugar added 1 medium zucchini, cubed 6 Tbsp. nonfat plain yogurt ( optional)
Preparation: 1. Heat oil in large saucepan over medium-high heat. 2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes. 4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender. 5. Top each serving with 1 Tbsp. yogurt.
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shadows
Sapphire
Posts: 3,371 Likes: 8,477
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Post by shadows on Sept 21, 2020 6:29:17 GMT -6
I don’t have a recipe; I always go by memory and what sounds good. But I always add either chipotle peppers or chipotle chili powder, and it’s my favorite.
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Post by goldenbird on Sept 21, 2020 7:51:55 GMT -6
so i like a chunky chili instead of a soupy chili. i combined two different recipes for this one so it's this link - www.girlversusdough.com/dads-beef-red-wine-chili/but but buttttt i add in finely ground chorizo and it really makes a huge difference. this one looks amazing. And I have a lot of red wine on hand so I think I need to make it.
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apk4
Sapphire
Posts: 3,722 Likes: 19,919
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Post by apk4 on Sept 21, 2020 7:58:34 GMT -6
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Post by MelanieCarmichael on Sept 21, 2020 14:48:09 GMT -6
My go-to is one I've made up:
1.5 lbs of ground beef (no more than 20% lean) 1 can of chili hot or medium beans 2 cans of tomato sauce (sometimes, I'll do one can of tomato sauce and 1 can of tomato bisque soup) 2 cans of chili-ready tomatoes 1 yellow onion, diced 1 TBS each of chili powder and onion powder 1 TSP of cayenne pepper 1/2 TSP each of salt and pepper
#1. Brown the ground beef #2. Add the diced onion and cook until the ground beef is completely done #3. Drain the meat #4. Add the beans, sauce, and tomatoes (do not drain the beans or tomatoes). #5. Add the seasonings #6. Stir and bring to a boil #7. Once it comes to a boil, turn down on low and simmer for at least 30 minutes, although chili is the best the next day.
I may add a little more chili powder and/or cayenne after it simmers for a bit and a half-cup of red wine if I've got it handy.
I serve with the obligatory saltines, but also with some shredded or sliced swiss - so, so good and love it far more than cheddar for this.
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Post by Dramaphile on Sept 21, 2020 14:51:30 GMT -6
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gingy
Opal
Posts: 7,607 Likes: 35,220
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Post by gingy on Sept 21, 2020 15:27:32 GMT -6
My go-to is a combination of several recipes I've found. We just made some last night. This thread is definitely inspiring me to have a weekly chili night.
1 lb ground beef 1 lg can tomato sauce 8 oz salsa (we use mild if making with the kids, but this is where you can easily play with heat and flavor) 1 can corn 1 can kidney beans 1 small onion, diced 2 T brown sugar 1 t basil 1 T chili powder 2 T cumin 1 T garlic powder 1 T onion powder cayenne to taste
-Brown beef. Saute onion in leftover fat. -Combine all in crockpot on low for as long as you've got.
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Post by goldenbird on Sept 21, 2020 15:28:55 GMT -6
so i like a chunky chili instead of a soupy chili. i combined two different recipes for this one so it's this link - www.girlversusdough.com/dads-beef-red-wine-chili/but but buttttt i add in finely ground chorizo and it really makes a huge difference. Do you just cook the chorizo at the same time with the ground beef? And how much do you use?
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tinyjoys
Ruby
Posts: 16,321 Likes: 53,038
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Post by tinyjoys on Sept 21, 2020 15:53:28 GMT -6
Mine is super simple, but also a family favorite, so I guess it works? I make mine in my crockpot, but it as a stovetop option, so it's all in one.
2 lbs of ground beef 1 large onion, diced 3 green peppers 2 large cans of Brooks chili beans (I do a can of hot & a can of mild, since kids, otherwise I'd do two hots) 2 cans of fire roasted diced tomatoes 2 packets of French's chili-o seasoning to serve: cheese, cornbread, fritos, sour cream, jalapeños)
Brown meat with onion & peppers; add in all the other things & mix well and then slow cook for forever. I usually make it the night before we actually want to eat it & let it cook for like 24 hours on low
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Post by Deleted on Sept 21, 2020 16:30:24 GMT -6
so i like a chunky chili instead of a soupy chili. i combined two different recipes for this one so it's this link - www.girlversusdough.com/dads-beef-red-wine-chili/but but buttttt i add in finely ground chorizo and it really makes a huge difference. Do you just cook the chorizo at the same time with the ground beef? And how much do you use? i make 1.5lb ground beef in one pan and make it kinda chunky. with the chorizo i use one roll and chop it up super finely in a different pan. just to differentiate textures i guess!
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Post by goldenbird on Sept 21, 2020 17:45:59 GMT -6
Do you just cook the chorizo at the same time with the ground beef? And how much do you use? i make 1.5lb ground beef in one pan and make it kinda chunky. with the chorizo i use one roll and chop it up super finely in a different pan. just to differentiate textures i guess! ok, thanks!
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Post by Deleted on Sept 21, 2020 19:25:18 GMT -6
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Post by northernlghts on Sept 21, 2020 19:37:21 GMT -6
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Post by coolbeans on Sept 22, 2020 7:08:41 GMT -6
No word of a lie - saw this link you posted yesterday, grabbed the ingredients and made it for dinner last night. SO SO GOOD! Can’t wait for lunch leftovers today!
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Kida
Emerald
Posts: 11,645 Likes: 40,582
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Post by Kida on Sept 22, 2020 7:25:12 GMT -6
Oh yes, I make this, so so very good.
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tj
Moderator
Posts: 9,912 Likes: 24,842
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Post by tj on Sept 22, 2020 8:38:33 GMT -6
Well we had chili last night thanks to this thread. Thanks!
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daisy
Gold
Posts: 503 Likes: 589
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Post by daisy on Sept 22, 2020 9:48:09 GMT -6
apk4 , oh my gosh, we use the same one! The Boilermaker Tailgate Chili! We've made it for parties. HOWEVER, for everyday, I use an old recipe I got from my grandma. It's endlessly customizable and is very easy-a great base recipe. I usually use a couple pounds of meat and multiply the other ingredients. 1 pound ground beef (or turkey, chicken; whatever) 1 med onion, chopped (about 1.25 c) 1 small green pepper, chopped (or not; plus add other spicy peppers if you want, like jalapeños) Brown this and then drain. If you want to use real garlic, add a couple minced cloves and saute for just a little bit with the mix before draining REturn to pot with --a can of beans, drained & rinsed (kidney, black, whatever) --1 regular can condensed tomato soup --1 can petite diced tomatoes (with or without chiles) --can of chile peppers if you want Mix in a small bowl or cup: --3T chili powder --1T flour --3T water --1t salt --2?t cumin (or whatever seems right) --some garlic powder if you didn't use garlic cloves--1/2 t??) Scrape that sludge into the chili and let simmer. You are supposed to simmer for like 45 minutes but frankly we're usually in too big of a hurry and sometimes we only give it 10 to 15 minutes. We always make macaroni noodles on the side and serve it over the noodles, with shredded cheese, sour cream, and other toppings as desired. It's a great basic, family chili. I can make it mild for the kids or spicier for grown-ups. You can vary your meat, beans, etc and add different spices to taste.
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FlightView
Sapphire
Resident Alaskan
Posts: 4,436 Likes: 18,102
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Post by FlightView on Sept 22, 2020 10:11:44 GMT -6
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Post by goldenbird on Sept 22, 2020 11:11:58 GMT -6
Oh yes, I make this, so so very good. I'm going to have to make this one too. That looks delicious!
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Post by CestLaVie on Sept 22, 2020 11:37:44 GMT -6
MMM I am doing the red wine chili tonight but that cream cheese one is definitely going on my plan too. yum.
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sweetp
Sapphire
Posts: 2,755 Likes: 16,297
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Post by sweetp on Sept 22, 2020 14:29:28 GMT -6
This is my #1 go to. My kids (who refuse to eat 90% of things that aren't chicken fingers or pizza) request it weekly. I always pass it to friends who need recipes for chili cook-offs. It's won a lot of awards over the years!
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melohdy
Platinum
Posts: 2,363 Likes: 13,129
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Post by melohdy on Sept 22, 2020 14:38:23 GMT -6
I've used this one for a few years now. I don't miss the beans at all!
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sweetp
Sapphire
Posts: 2,755 Likes: 16,297
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Post by sweetp on Sept 22, 2020 14:38:42 GMT -6
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Post by bunnyfungo on Sept 22, 2020 15:47:38 GMT -6
Ooh. This is my kind of chili. I’m definitely trying this next!
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Ls2012
Amethyst
Posts: 7,364 Likes: 32,621
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Post by Ls2012 on Sept 22, 2020 16:30:05 GMT -6
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Post by beckyj2013 on Sept 23, 2020 10:02:33 GMT -6
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