Best tasting Chili Recipe
- 11-12-2005, 08:53 AM
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.
- 11-12-2005, 08:58 AM
11-12-2005, 09:02 AM
11-14-2005, 07:51 PM
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!
Originally Posted by natedogg
10-16-2011, 06:30 PM
10-30-2011, 09:59 PM
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.
10-31-2011, 08:20 AM
10-31-2011, 09:03 PM
"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.
12-06-2013, 03:22 PM
01-28-2014, 05:51 AM
01-28-2014, 08:27 PM
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