StonedPony
Well-Known Member
With so many writeing about there food and some great pics lets see some CHILI recipes....I love chili................Hell my girlfriend thinks chili is WOLF BRAND IN A CAN lol lol
Damn.......just one serving size is all you make? LOL sounds damn good.............I make large batches: so 2-3 lbs of regular ground beef sometimes I will throw in a half pound of ground pork.....Browned with a shit tonne of chopped garlic fresh cracked pepper and some fresh chilli powder and cracked or chopped hot peppars of your choosing added near the end so they do not burn,,,,Drain the fat off of it..... put it Into a big pot......Frozen fresh tomatoes work best...We freeze ours with the skin off....I never measure anything so bear with me I use a large Ziplock freezer bag of frozen fresh tomatoes in with the browned meat......usually a large can or several small cans of the garlic flavored tomato paste....Add the kidney beans...My wife likes more than i do so its a personnel choice how many you put in.....Next I saute a large portion of onions and mushrooms(usually several variates)with more garlic and pepper and toss it in the pot Get all that simmering very slowly in a crock pot of large pot on the stove.....once it is hot its time to flavor....here is where the fun begins....use only chilli powders or even fresh peppers to season from here on in to your taste...i like it hot my wife doesn't so I compromise and it is usually just medium. Last thing to add is some sugar to counter the acidity of the tomatoes.....For large batches it is usually about 1/4 cup maybe or less...again I do this to taste you can def taste when the acidity goes down. My preference is about 6 hours if very slow simmering and you got some kick ass chilli right there Canadian Style
I grate some Canadian cheddar up just to put on top of your bowl of chilli with some bakery fresh bread toasted to perfection this is food sex ladies and gentlemen enjoy
thats sounds pretty good, making this soonIt's my white chicken chili, very spicy, but delicious
Directions
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can diced jalapeno peppers
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
- Brown the garlic with oil in a sauce pan and throw in the chicken chopped in slices or pieces. Cook until done and set aside.
- Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
- Slowly stir in the cheese until melted. Serve warm.