okay, so i am making chili today--not too bad so far--not experimenting too much and not feeling too stressed---thinking mine always needs something though
do i add too many tomatoes, is it too runny--i don't like it too thick----hmmm why isn't it spicy enough---should i use my own spices and not a package---i mean it's pretty much the same thing, isn't it
and how am i going to serve it without cornbread-----
why does it never seem to make enough---frank thinks he should be able to eat on it for the rest of the week---gotta get smaller bowls, maybe
do i add coffee, chocolate--i don't know----
one time, i added orange soda---not awful----not great either
so how do you make it--are you able to share your chili secrets---shhhhh i won't tell anyone
Hmmm. I haven't made chili in ages, but somewhere I do have a great recipe. Now you have me thinking what I did with It. And me, so organized. lol
ReplyDeletehaha---i should have a recipe, denise--it seems, i don't ever quite make it the same :)
DeleteI wish I did. I have to use a base from a can because the 3-4 recipes I've tried don't taste as good as the canned chili. Wow, now I feel like a failure!
ReplyDeletedon't feel bad---you know, i am pretty sure, some well known restaurants use a canned based too ;)
DeleteAs the great Count Basie said, "less is more." Use quality ingredients and all will turn out well. Enjoy!
ReplyDeletei am sure that is a good theory--now if i can just keep my hands out of it, joy ;)
DeleteChili sounds good. I'll have to make some when it cools down a little.
ReplyDeleteI use black beans and my own spices.
Serve it with some sour cream and cheddar cheese. Yum!
Have a good day, Lynn. :)
i haven't tried black beans, sounds good--got the cheese but no sour cream---you have a great day too ruth :)
DeleteAgreed that too many tomatoes isn't good. I don't like runny chili. My mom's method was to smash some of the beans against the side of the pan to thicken the chili. I use pinto beans in the bag and cook them with one or two whole jalapenos tossed in. Then I add chili powder later. The jalapenos added that way add great flavor without being overly spicy.
ReplyDeletei really like it better with the pinto beans too, karen---i don't have that today though--just the light kidney beans and dark ones-----and making the beans from the bag---does add much more flavor :)
DeleteYum to that chili. I love it with tons of onions.
ReplyDeleteyou, know--i usually brown the onions a bit and kinda did that today---i also cheated and added the frozen diced onions with green peppers :)
DeleteI don't like my chili too thick, and hubs doesn't like it thin. He likes chili over rice, I like it in a bowl no rice. We compromise a bit.
ReplyDeleteI had to start using half turkey to cut the fat and to cut the acid of the tomatoes, an Italian friend said to add a bit of cinnamon. I would never add hot chilies - can't tolerate them. . .
Good luck with your chili - if your hubs wants it everyday, it must be good as it is.
hmmm funny you should say your husband likes rice in it--i was thinking how rice might be nice to have with it--i have elbow macaroni but not sure if i will add that or not----the cinnamon sounds nice---haha, i don't know if it's that good, but it's the only chili he has--thanks d.g. :)
DeleteLynn I love a good chili. I really love making it on autumn Sundays. I like adding some garlic seasoning to it!
ReplyDeleteme too! it isn't exactly autumn weather here today but it has been recently and the sun is settling in the sky, like fall---you know, i tasted my chili a while ago and it was just really bland---i added three other seasonings to it---one of which was extra, garlic salt!
DeleteMy secret to good chili... let someone else make it!
ReplyDeletehaha, that can work!!!!
DeleteMy mother in law does the coffee bit. I am not a fan of it. I have been playing around with different recipes, and so far haven't found one that wows me. My hubby has a friend that makes the BEST chili EVER! He brings it once a year to our Halloween Party and it is gobbled up. Sadly, he refuses to share the recipe! So irritating lol.
ReplyDeletehaha, i know, it's hard to share some of the stuff we do to make it our own---i think i just made one of my best batches--not to brag ;)
DeleteHave you ever had "white chili"? It is made with navy beans, chicken, diced green chilis, onion, garlic, thickened chicken broth, some cream, and whatever else you want. It is awesome.
ReplyDeleteno i haven't made it or had it---my "dil" kelli makes it and says they love it---sounds really good--thanks susan :)
DeleteI tend to use tinned plum tomatoes (with pepper and a little sugar) but reduce them separately before adding to the meat. ha way you can reduce the tomatoes to whatever consistency you like.
ReplyDeletethat sounds interesting---i used diced tomatoes today--sometimes i use stewed ones----i am enjoying your book btw--thanks again jp :)
DeleteI have added chocolate and some smoked spices. Sometimes I am in the mood for chili, sometimes not. Time of year do you think?
ReplyDeleteyeah i think of chili mainly in the fall--sometimes in the winter----but i do enjoy playing around with the recipe :)
DeleteThe last time I attempted a chili I couldn't eat it as my hiatus hernia was playing up. It was winter time though, and the local birds seemed to enjoy it.
ReplyDeleteoh yeah---got that problem too---but you, know for the most part, mine acts up when i lift something or certain motions! wouldn't want the bird poop from those birds on my car---haha sorry, i couldn't resist ;)
DeleteChili is one thing that has me looking forward to the cooler weather.
ReplyDeleteI know this sounds lazy and possibly weird, but I swear it's good and everyone raves over it. I use pasta sauce as the sauce base. The plainest one you can find. I cook the ground beef with a chopped onion and bell pepper and lots of chili powder and cumin. Then I add a can of Rotel or any kind of tomatoes and chili peppers, then a jar of pasta sauce and the beans, usually one can each of kidney, pinto, and garbonzo (more if it's for a crowd). If we want it spicier I add a can of chopped chilies. Let it simmer over low heat for 30 - 60 minutes. It's delicious and really easy.
doesn't sound lazy to me--it sounds brilliant, danielle!!
DeleteLynn, Chili sounds so yummy right now. Last fall and winter, I found Jimmy Fallon's chili recipe (not sure how I came across it) and loved it. He adds a bottle of Amber beer.
ReplyDeletei have heard of people adding beer and i think i may have done that one time---i think, i simply need more sugar and spices in mine---and you know what---i might try this next time---sloppy joe seasonings :) thanks susan
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