PapaSop Not long ago I made a chili using a ‘bean sized’ diced zucchini for diet reasons. It turned out surprisingly well. The texture of the zucchini was very close to That of the real thing.
Chili Recipes
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Lots of people here in Texas claim pride to their chili recipes. Wondering if anyone would share their recipe. Looking for the best chili recipe on Meatgistics. As recipes come in, we could as a community make them and have a virtual chili cookoff. Any Takers?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
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Only if they include beans…
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Tex_77 Not sure how you got a .GIF on here, but I like it. I like chili, so please share.
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lkrfletcher Ummmm I am interested in that as well? Did you just upload it like a photo? He must have. Don’t tell me, I am going to try something.
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Well, it DDD#&#M&&N sure is about that time!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Can’t believe not one recipe from this group. To be honest, I have tried many recipes, many variations, but I can’t get that one recipe that is to die for. I will continue trying. At least until I find the one recipe or die, whatever is first…
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Try Kent Rollin’s cowboy chili. I’ve cooked it a few times and my wife loves it.
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Chef
I think the problem with chili recipes is that it’s to wide open and varied. Everyone has so many likes and dislikes. Other than a few basic items I usually just wing it. Things I like in there my boy’s and families tend not to so I’ll change things up depending on who’s going to be eating.As for a recipe to die for…
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User last edited by
Kind of like goulash and Curry!
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Chef my chili is a mix of quality store bought seasoning or use your own if you have one and 2 lb. ground , 2 cans dark red kidney beans 2 cans 1/2 cup diced onion and 1/2 chopped green pepper statue till ground is done and pepper and onion is translucent then add tomato sauce and beans and seasoning at this point i will add chopped green chili’s to taste for heat then simmer to bring the flavors togethers imo i like my chili a little bit thin so i can add some soda crackers for my taste
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in my opinion you need to keep the flavor as chili and the heat minimal to suit a crowd there are many ways to make it but simplicity is best
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craigrice No Canned Beans, only dried. You can really tell the difference.
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craigrice Heat is good, but flavor is better. Not to say that it should be mild or cold, but the focus should not be the heat, but the flavor. Now having said that, I will admit that in my younger days I swear I must have been trying to set the pot on fire at times.
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calldoctoday the amount of chopped green chili,s is a 4 oz can for a 2lb. meat batch just enough to give a slight heat but not to much
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Well i made some chili last night, I failed to get a picture taken. I used chili base that i had canned up this summer from garden and added in some diced tomatoes and chilies, a can of ranch beans and 2 pounds of ground beef. It was quick and easy on a busy night.
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Well, the weather is just about getting right for some of Dave’s Damned Good Chili!
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