T Nation

Chili Thoughts

What is everyones thought on chili. I never really hear about it on here but it contains ingredients which seem to be quite acceptable. I eat this plain meaning no rice or crackers.

Ingredients:
Lean ground beef
Kidney and black beans
Canned crushed tomatoes
Tomato paste
Bell pepper
Onion
Garlic
Olive oil
A butt load of spices
Salt

I’ve made this one a few times and it’s good:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=438689

Post your recipes my peeps!

[quote]dalejohnson wrote:
What is everyones thought on chili. I never really hear about it on here but it contains ingredients which seem to be quite acceptable. I eat this plain meaning no rice or crackers.

Ingredients:
Lean ground beef
Kidney and black beans
Canned crushed tomatoes
Tomato paste
Bell pepper
Onion
Garlic
Olive oil
A butt load of spices
Salt
[/quote]

Check out Berardi’s chili recipe in Gourmet Nutrition.

[quote]dalejohnson wrote:
Lean ground beef
Kidney and black beans
Canned crushed tomatoes
Tomato paste
Bell pepper
Onion
Garlic
Olive oil
A butt load of spices
Salt
[/quote]

All nice, clean healthy foods, so nothing to worry about IMO. Bit calorie dense though, so be careful if you’re on a calorie restricted diet maybe?

Btw, two thumbs up for your avatar.

“A butt load of spices” is the most important part, and needs to be specified.

At least one of the following, preferably all three:

Ancho
Pasilla
Mulato

For heat I like chipotle, California, or New Mexico Red. Smoked paprika makes a nice addition once in a while. Also needs dried oregano, diced celery fried off with the onions and red pepper, fresh cilantro, and a pinch of sugar.

I don’t even remember the specific spices to be honest lol. I pretty much just raided the spice cabinet. I did use a lot of cumin and also a small amount of brown sugar. I am single and only cook for myself and I made a lot of this stuff.

[quote]okaz wrote:

Btw, two thumbs up for your avatar.

[/quote]

Thanks, basically my hero.

I like to use ground venison (I have a lot in the freezer. try a small amount of cinnamon (and I mean small, because a little goes a long way). I serve it over rice or Barilla Plus pasta.

I like this thread… More chili ideas! I’ve graduated past tasteless mush, omlettes, grilling steaks, steaming vegetables, and using the george foreman grill!

Oh yeah, I forgot the cumin. Cocoa makes a nice addition once in a while, as do ground almonds, sesame seeds, and a bit of cornmeal.

[quote]ninearms wrote:
Oh yeah, I forgot the cumin.[/quote]

One must not forget the cumin when it comes to chili. Besides what everyone else mentioned, I like de-seeding and finely chopping up a couple jalapenos too.

Adding ground pork makes it even gooder. I’d say throw in some sausage too, but then you’re crossing into gumbo territory.

There has been 2 pretty big threads about chili recipes on here in the past.

It’s my lunch everyday.

Current recipe:

5lbs lean beef
3 white onions
1 big package mushrooms
1 big can black beans
1 can dark red kidney beans
1 can rotel
1 big can diced tomato
tons of chili powder, garlic powder and a bit of cayenne
vinegar

cook onions/beef together with some spices, then add everything into big slow cooker. 5 hours later, lunch for the week.

This thread inspired me to make some chili tonight.

I decided to go a little different and cube up some top round steak (instead of the usual ground beef/turkey).

Ingredients:
1 16oz. jar hot salsa
1 big can diced tomatoes
1/2 can black beans
1 can dark red kidney beans
1 can “hot” rotel
1 small can mushrooms
probably about a pound of cubed up steak
Onion
garlic (cooked with the meat, four cloves)
spices (garlic salt, cumin, pepper, hot chili powder, etc.)

Turned out okay. Top round is a bit too tough for chili goodness, as least chili only cooked for 20-30minutes. It would have been great had it sat in a slow cooker for 4 or 5 hours. All in all, a good way to have dinner after a ME session of rack pulls.

anyone do chicken instead of beef in their chili?

boyscout, cubed round would be even better imo, but you are right about cooking it longer. I will use this method next time instead.