What are some good chili recipes?

Answer 1

Well, everyone likes to think their recipe is the world's best. And while my chili recipe hasn't won any awards or competed in any contests, I haven't met anyone with any complaints. I can even get people who don't like chili w/veggies and beans to rave about my chili. I use a three bean chili recipe passed down to me by my mother, which I improved upon and developed a couple of variations on. It is simple, cheap, healthy, and totally variable. You could make it slightly different almost every day and live off it! Basic Recipe (Family-size recipe, expect some leftovers): 1 med onion, chopped or grated to preference 1 med zucchini, grated (optional) A couple carrots, chopped or grated to preference Minced garlic (optional, scale amount to taste) 1 lb ground beef 1 large can (I think 28 or 30 oz) crushed tomatoes Dark red kidney beans (see variations for amount) Light red kidney beans Great Northern or cannelini beans Spices (Highly recommended, can be tweaked to personal taste): Salt, pepper, onion powder, garlic powder, cumin, chili powder Heat a small amount of vegetable oil in a large skillet/saute pan (one with enough room to brown 1 lb of ground beef comfortably). Add the carrots, zucchini, and onion and cook until onions start to get transparent. Throw in a the minced garlic if you like. Move the veggies to one side of the skillet, and add the ground beef to the other side. Brown until fully cooked, adding spices as the meat cooks (minus chili powder - it can get bitter if added at this stage). Before the meat is completely browned, drain the fat then mix the beef and veggies together, cooking for another couple of minutes. Put the ground beef mixture in a crock pot (preferred) or a stock pot/dutch oven/LARGE saucepan. With crock pot/stovetop on high, add crushed tomatoes and beans, stirring frequently as you add. This recipe is best made in a crock pot, simmered for hours while you go about your day, but if you choose to/have to make it on the stovepot, do not leave unattended for long periods of time, keep the heat low, and stir often from the bottom to prevent burning. When chili has simmered/cooked long enough (this can only be determined by personal taste... the flavors will start to blend together beautifully), add chili powder (less is better... you can always add more, but if you add too much it is hard to undo). Serve and enjoy! Variations: For children/picky eaters, grating the veggies small is a great way to "sneak in" vegetables into the diet. I've gotten sworn enemies of zuchinni to happily eat this recipe, and as a kid I never knew there were veggies in it. For those who like veggies, chopping the onions into larger pieces is always a hit, and chopping the carrots into soup-sized chunks adds a hint of crunch (in a good way). The beans can be tweaked in a number of ways. Sometimes I add equal amounts of all three beans, but you can use a larger amount of light red beans with smaller amounts of dark red and white for a more traditional chili with beans, less red beans and more white beans, or any combination of any amount of beans. Use your personal taste/your family's tastes to determind the amount/ratio of beans. TIP: don't drain all of your beans. Drain about half of them for a thicker consistency, but shake the other cans and keep the "bean juice" in for flavor. Spice blends are an excellent substitute for individual spices, but beware that when using such blends you should be absolutely sure to taste before adding more chili powder. Spice blends are often quite hot on their own. One I highly recommend is Tony Chachere's Creole Seasoning (you quite literally can use it on anything as a salt substitute for a delicious kick). For lower-fat chili, you can substitute ground turkey for ground beef and it tastes largely the same. For vegetarian chili, use a meat substitute like Morningstar Farms or Boca burgers. I believe both companies have "meat crumbles" for recipes like this. Serve with cooked elbow macaroni for "chili-mac", or serve with sour cream and shredded cheddar cheese to cool the chili down. For a completely different "southwest fusion" twist, substitute black beans and cubed chicken, omit the zuchinni, and cut back on some of the spices.

Answer 2

I have a great recipe for crockpot chili. I always get compliments on it. You can see the recipe at this link:

http://www.associatedcontent.com/article/2530443/super_bowl_party_recipe_crockpot_chili.html?cat=22

Answer 3

The best chili recipe is going to differ from person to person. You can try looking up various recipes online, watch Cooking Shows or buy a recipe book. No matter which recipe you decide to go with, you can always add or remove ingredients.

Answer 4

You can find a recipe to cook a crockpot chili from your local book stores and superstores and newsagents and stationers. Alternatively, you can buy it online at www.Amazon.com and www.allrecipes.com and www.food.com.

Answer 5

Chili is a perfect cold weather food. Countless recipes are available online at sites such as Food Network, Epicurious, All Recipes, Martha Stewart and Saveur. A big plus on many recipe sites is that they allow comments so one can see what additions, changes and suggestions other cooks have for any given recipe. Enjoy!

Answer 6

The All Recipes website offers several different recipes for chicken chili. Both traditional tomato based chilis and "white" chili recipes using chicken are offered.