Best tasting Chili Recipe

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    Best tasting Chili Recipe


    This is the best tasting Chili recipe that I've found. It makes about seven 7.5-oz servings, and takes about 45 minutes to make.

    1 lb lean ground beef (or substitute with ground ostrich or buffalo)
    1 clove garlic, minced.
    1 large onion, finely chopped (about 1 cup)
    1 medium green or red bell pepper, finely chopped (about 2/3 cup)
    4 tbsp chili power
    1 tbsp cider vinegar
    ¼ tsp allspice
    ¼ tsp coriander
    1 tsp cumin
    ½ tsp salt or to taste
    ½ cup water
    2 cups canned crushed tomatoes (Progresso)
    1 16-oz can of red kidney beans with liquid.

    Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

    Minor variations: To make the chili hotter, add cayenne pepper or Tabasco sauce. If that’s not hot enough, add a couple of chopped habanero peppers. For thicker sauce and fuller flavor, let the chili simmer longer, chili often tastes even better the second day, after its ingredients have had a chance to blend overnight.

    Beanless chili: Follow the basic recipe. Omit the beans, use 2 lb of lean ground beef, and ¾ tsp salt.

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    Guess you haven't tried mine yet.

    Protein Packed Chili.
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    Thanks Tinytoad. I'm going to try this one out.
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    Natedogg,

    I guess you haven't tried mine either .

    Here's my personal variation, and what I'm having tonight for dinner... Double the meat, double the garlic, add a chopped habanero, and omit the water. I'm making mine with 2 lbs of ground buffalo tonight -- good stuff!

    -Tinytoad

    Quote Originally Posted by natedogg
    Guess you haven't tried mine yet.

    Protein Packed Chili.
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    Quote Originally Posted by TINYTOAD View Post
    This is the best tasting Chili recipe that I've found. It makes about seven 7.5-oz servings, and takes about 45 minutes to make.

    1 lb lean ground beef (or substitute with ground ostrich or buffalo)
    1 clove garlic, minced.
    1 large onion, finely chopped (about 1 cup)
    1 medium green or red bell pepper, finely chopped (about 2/3 cup)
    4 tbsp chili power
    1 tbsp cider vinegar
    ¼ tsp allspice
    ¼ tsp coriander
    1 tsp cumin
    ½ tsp salt or to taste
    ½ cup water
    2 cups canned crushed tomatoes (Progresso)
    1 16-oz can of red kidney beans with liquid.

    Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

    Minor variations: To make the chili hotter, add cayenne pepper or Tabasco sauce. If that’s not hot enough, add a couple of chopped habanero peppers. For thicker sauce and fuller flavor, let the chili simmer longer, chili often tastes even better the second day, after its ingredients have had a chance to blend overnight.

    Beanless chili: Follow the basic recipe. Omit the beans, use 2 lb of lean ground beef, and ¾ tsp salt.
    It's still my favorite chili recipe. I found some organic crushed tomatoes at Sprout's that I like better than the Progresso's stuff.

    -TT
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    If you want to try something, add a packet or two of french onion soup mix, I just tried that with chili the other week and it was incredible. I just made stuffed peppers with a packet of french onion soup mix added. Just add's an awesome taste.
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    missin they cayenne pepper!!!!

    i sub balsamic vinegar for apple cider... tastes amazing,
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    Quote Originally Posted by ssbackwards View Post
    missin they cayenne pepper!!!!

    i sub balsamic vinegar for apple cider... tastes amazing,
    The caynne is there...

    "Minor variations: To make the chili hotter, add cayenne pepper or Tabasco sauce. If that’s not hot enough, add a couple of chopped habanero peppers. For thicker sauce and fuller flavor, let the chili simmer longer, chili often tastes even better the second day, after its ingredients have had a chance to blend overnight."

    I'm a Habanero kind of guy myself. I had a bumper crop this year of Carribean Reds.

    -TT
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    Looking a good chili recipe!! Thanks
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    I love it.......
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