Best tasting Chili Recipe

  1. 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.


  2. Guess you haven't tried mine yet.

    Protein Packed Chili.

  3. Thanks Tinytoad. I'm going to try this one out.
    •   
       


  4. 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.

  5. 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

  6. 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.

  7. missin they cayenne pepper!!!!

    i sub balsamic vinegar for apple cider... tastes amazing,

  8. 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

  9. Looking a good chili recipe!! Thanks

  10. I love it.......
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