What is your favorite ground beef chili recipe? I am making a large
- Thread starter dawn_mo
- Start date
Chasen's Chili is really good. Here's my recipe, if you google, there are probably variations.
* Exported for MasterCook 4 by Living Cookbook *
Chasen's Famous Chili
Recipe By : Jane Ulbrich, Scene Food Editor, San Antonio Express-News Saturday, August 19, 1978
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Chili
Main Dish Pork
Pork Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/2 lb pinto beans
5 cups canned tomatoes
1 lb green peppers, seeded and coarsely chopped
1 1/2 Tbs salad oil
1 1/2 lbs onions, peeled and coarsely chopped
2 cloves garlic, peeled and crushed
1/2 cup finely chopped parsley
1/2 cup butter
2 1/2 lbs ground beef chuck
1 lb ground lean pork
1/2 cup chili powder
2 Tbs salt
1 1/2 tsp pepper
1 1/2 tsp cumin seed
1 1/2 tsp monosodium glutamate
1. Wash beans, place in bowl and add water until about 2 inches above beans.
Soak over night.
2. Simmer, covered, in the same water until tender. Add tomatoes and simmer
5 minutes longer.
3. Sauté green pepper slowly in salad oil for 5 minutes. Add onion and cook
until tender, stirring frequently. Add garlic and parsley.
4. In a large skillet, melt the butter and sauté the beef and pork for about
15 minutes. Add the meat to the onion mixture, stir in the chili powder and
cook for 10 minutes.
5. Add the meat mixture to the beans and season with salt, pepper, cumin
seed and monosodium glutamate.
6. Simmer, covered, for 1 hour. Remove cover and continue cooking for
30minutes. Skim fat from top.
Cooking Tip: This chili freezes beautifully. Simply cool, place in quart
containers and freeze. To serve, reheat.
Comments: The response to our new Recipe Find column is overwhelming! Thanks
to Mrs. W. H. Boyd and Mrs. John J. Norris of New Braunfels for sending the
chili recipe requested by Mrs. A. A. Adair of Seguin.
Recipe Source: Jane Ulbrich, Scene Food Editor, San Antonio Express-News
Saturday, August 19, 1978
* Exported for MasterCook 4 by Living Cookbook *
Chasen's Famous Chili
Recipe By : Jane Ulbrich, Scene Food Editor, San Antonio Express-News Saturday, August 19, 1978
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Chili
Main Dish Pork
Pork Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/2 lb pinto beans
5 cups canned tomatoes
1 lb green peppers, seeded and coarsely chopped
1 1/2 Tbs salad oil
1 1/2 lbs onions, peeled and coarsely chopped
2 cloves garlic, peeled and crushed
1/2 cup finely chopped parsley
1/2 cup butter
2 1/2 lbs ground beef chuck
1 lb ground lean pork
1/2 cup chili powder
2 Tbs salt
1 1/2 tsp pepper
1 1/2 tsp cumin seed
1 1/2 tsp monosodium glutamate
1. Wash beans, place in bowl and add water until about 2 inches above beans.
Soak over night.
2. Simmer, covered, in the same water until tender. Add tomatoes and simmer
5 minutes longer.
3. Sauté green pepper slowly in salad oil for 5 minutes. Add onion and cook
until tender, stirring frequently. Add garlic and parsley.
4. In a large skillet, melt the butter and sauté the beef and pork for about
15 minutes. Add the meat to the onion mixture, stir in the chili powder and
cook for 10 minutes.
5. Add the meat mixture to the beans and season with salt, pepper, cumin
seed and monosodium glutamate.
6. Simmer, covered, for 1 hour. Remove cover and continue cooking for
30minutes. Skim fat from top.
Cooking Tip: This chili freezes beautifully. Simply cool, place in quart
containers and freeze. To serve, reheat.
Comments: The response to our new Recipe Find column is overwhelming! Thanks
to Mrs. W. H. Boyd and Mrs. John J. Norris of New Braunfels for sending the
chili recipe requested by Mrs. A. A. Adair of Seguin.
Recipe Source: Jane Ulbrich, Scene Food Editor, San Antonio Express-News
Saturday, August 19, 1978
Pork, Beef and Black Bean Chile. I've not made but looks good & lots of good reviews.
http://www.epicurious.com/recipes/food/views/Pork-Beef-and-Black-Bean-Chili-107280
http://www.epicurious.com/recipes/food/views/Pork-Beef-and-Black-Bean-Chili-107280
I'm going to post this again but I know you'll skip over it because of it's
simplicity but it is fantastic! I just found out that it is the only recipe my EMT/Firefighter neighbors next door firehouse use. I can't recommend it enough.
Ground Beef Chili
MAKES 8 SERVINGS
Ingredients:
1 onion (rinsed)
1 1/2 lb ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-ounce) can condensed tomato soup
1 (14.5-ounce) can diced tomatoes/sweet onions (undrained)
1 (10-ounce) can milder diced tomatoes/green chiles (undrained)
1 (16-ounce) can chili beans in mild sauce (undrained)(Orchid's note: This is Bush's Best Chili Beans-Pinto Beans in Chili Sauce-Medium Sauce)
1 (15-ounce) can black beans (drained)
Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors.
Serve
CALORIES (per 1/8 recipe) 310kcal; FAT 11g; CHOL 50mg;
SODIUM 1160mg; CARB 29g; FIBER 7g; PROTEIN 22g;
VIT A 25%; VIT C 20%; CALC 8%; IRON 20%
simplicity but it is fantastic! I just found out that it is the only recipe my EMT/Firefighter neighbors next door firehouse use. I can't recommend it enough.
Ground Beef Chili
MAKES 8 SERVINGS
Ingredients:
1 onion (rinsed)
1 1/2 lb ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-ounce) can condensed tomato soup
1 (14.5-ounce) can diced tomatoes/sweet onions (undrained)
1 (10-ounce) can milder diced tomatoes/green chiles (undrained)
1 (16-ounce) can chili beans in mild sauce (undrained)(Orchid's note: This is Bush's Best Chili Beans-Pinto Beans in Chili Sauce-Medium Sauce)
1 (15-ounce) can black beans (drained)
Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors.
Serve
CALORIES (per 1/8 recipe) 310kcal; FAT 11g; CHOL 50mg;
SODIUM 1160mg; CARB 29g; FIBER 7g; PROTEIN 22g;
VIT A 25%; VIT C 20%; CALC 8%; IRON 20%
melissa-dallas
Well-known member
Pecos Valley Bowl of Red
Sorry folks, you can CALL it chili, but REAL chili does not have tomatoes, green peppers, celery, beans or any of that junk!
You can use all mild chili (ground ancho).
PECOS VALLEY BOWL OF RED (CHILI)
Printed from COOKS.COM
1 tablespoon bacon drippings
1 large onion, coarsely chopped
3 pounds beef, coarsely ground
1 1/2 teaspoons garlic, minced
1/4 cup ground chili peppers, red hot
1/4 cup ground chili peppers, red mild
1 tablespoon ground cumin
3 cups water
2 teaspoons salt
Melt bacon drippings in heavy Dutch oven; add onion and cook about 5 minutes until tender. Mix meat with garlic, chiles and cumin. Add to the onion and cook, stirring often, about 15 minutes until the meat loses its pink color. Stir in the remaining ingredients. Simmer uncovered 3 to 4 hours or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust seasonings to taste. Makes 8 servings.
Serving Size: 8
Sorry folks, you can CALL it chili, but REAL chili does not have tomatoes, green peppers, celery, beans or any of that junk!
You can use all mild chili (ground ancho).
PECOS VALLEY BOWL OF RED (CHILI)
Printed from COOKS.COM
1 tablespoon bacon drippings
1 large onion, coarsely chopped
3 pounds beef, coarsely ground
1 1/2 teaspoons garlic, minced
1/4 cup ground chili peppers, red hot
1/4 cup ground chili peppers, red mild
1 tablespoon ground cumin
3 cups water
2 teaspoons salt
Melt bacon drippings in heavy Dutch oven; add onion and cook about 5 minutes until tender. Mix meat with garlic, chiles and cumin. Add to the onion and cook, stirring often, about 15 minutes until the meat loses its pink color. Stir in the remaining ingredients. Simmer uncovered 3 to 4 hours or until the meat is very tender and flavors are well blended, adding more water as needed. Adjust seasonings to taste. Makes 8 servings.
Serving Size: 8
We love silver Palates Chili for a Crowd. It includes beef and sausage. You can really
stretch this recipe by adding corn, more beans, etc. The flavors are wonderful!
http://www.parade.com/articles/editions/2006/edition_01_29_2006/Simply_Delicious
stretch this recipe by adding corn, more beans, etc. The flavors are wonderful!
http://www.parade.com/articles/editions/2006/edition_01_29_2006/Simply_Delicious
melissa-dallas
Well-known member
Ugh! Beef, chile, cumin, salt, pepper, onion, garlic and water or beer-period!
A hint of Mexican oregano is acceptable as well, but just a hint.
A hint of Mexican oregano is acceptable as well, but just a hint.
dawn_mo
Well-known member
The chili dinner was cancelled due to snow. I was actually going to try
the one that barb posted because I don't think I have ever made something out of the Silver Palate cookbooks that I didn't love. Thanks for posting all of the others. They are now in my to try pile.
the one that barb posted because I don't think I have ever made something out of the Silver Palate cookbooks that I didn't love. Thanks for posting all of the others. They are now in my to try pile.
We do not add olives; sounds funny to me also, we also do not add dill;
Ironically enough, dh the "hunk" (hungarian) had his fill with dill as a kid, and has an extreme dislike for it....SO, as a result, I just ignore dill in a recipe....
I think Chili is one of those dishes that you have preferences. Similiar to Guacomole...(With Tomato, w/o Tomato, with lemon, w/scallion, etc....) You get it...
This is a fun, different chile recipe with sausage, great flavors and can certainly be stretched for your school.
What a nice thing you are doing for your teachers...
Ironically enough, dh the "hunk" (hungarian) had his fill with dill as a kid, and has an extreme dislike for it....SO, as a result, I just ignore dill in a recipe....
I think Chili is one of those dishes that you have preferences. Similiar to Guacomole...(With Tomato, w/o Tomato, with lemon, w/scallion, etc....) You get it...
This is a fun, different chile recipe with sausage, great flavors and can certainly be stretched for your school.
What a nice thing you are doing for your teachers...
michael-in-phoenix
Well-known member
Amen.
barbara-in-va
Well-known member
Dawn, here my favorite. It is so tweakable too. I have done all sorts of
stuff to it over the years. I have made it all veggies, all turkey, with beans, without beans, etc. I just love the combo of herbs, spices and cocoa in it and usually add a can of tomatoes too.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32848
stuff to it over the years. I have made it all veggies, all turkey, with beans, without beans, etc. I just love the combo of herbs, spices and cocoa in it and usually add a can of tomatoes too.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=32848
earnie
Well-known member
Quick N Easy
My chili is so simple, no real recipe.
I brown a pound of lean ground beef with a chopped onion and the add one package of McCormick’s original and one package of McCormick’s Hot Chili seasoning mix. Next I add in two cans of red kidney beans and two cans of fire roasted tomatoes. Allow the chili to simmer and the flavors to mix and adjust the seasonings (salt, pepper, etc.) as needed.
My chili is so simple, no real recipe.
I brown a pound of lean ground beef with a chopped onion and the add one package of McCormick’s original and one package of McCormick’s Hot Chili seasoning mix. Next I add in two cans of red kidney beans and two cans of fire roasted tomatoes. Allow the chili to simmer and the flavors to mix and adjust the seasonings (salt, pepper, etc.) as needed.
steve2-in-la
Well-known member
Right there with you, Michael. Gringos. What're you gonna do with 'em?