Looking for a Basic Chile Recipe

"Benny" <[email hidden]> wrote

Quoted message said:

I've just looked on google and there are dozens upon dozens of recipes. I
just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

I like this easy recipe:

1 1/4 pounds ground beef (mixed meat makes it better)
1 onion, chopped
1 green pepper, chopped
1 large can tomato puree
2 tablespoons chili powder (mild, hot, whatever you prefer)
1 teaspoon salt
1/4 teaspoon pepper
15 ounce can kidney beans (I like Progresso ... I'll try Goya next time)

Brown meat in frying pan; saute peppers and onions; combine meat,
onions, peppers and tomato puree in dutch oven; add cup of water and
seasonings. Cover. Bring to a boil; simmer 30 minutes. Add
drained beans and simmer 45 minutes.

Benny said:

I've just looked on google and there are dozens upon dozens
of recipes. I just want a simple beef and kidney bean chile
recipe, medium-hot. Any suggestions?

I can't provide proportions, but the only ingredients you truly
need are beef, onion, a little oil or fat to sautee the onion
in, kidney beans, diced or crushed tomatoes, chile powder,
a little salt (leave this out if the tomatoes were
canned/salted), a tad of vinegar, and if you prefer cayenne.
Some think it doesn't taste right if there isn't a hint
of cumin but don't overdo it.

Anything else you see on those google recipes is optional.

Steve

Steve Pope said:

Benny said:

I've just looked on google and there are dozens upon dozens
of recipes. I just want a simple beef and kidney bean chile
recipe, medium-hot. Any suggestions?

I can't provide proportions, but the only ingredients you truly
need are beef, onion, a little oil or fat to sautee the onion
in, kidney beans, diced or crushed tomatoes, chile powder,
a little salt (leave this out if the tomatoes were
canned/salted), a tad of vinegar, and if you prefer cayenne.
Some think it doesn't taste right if there isn't a hint
of cumin but don't overdo it.

Anything else you see on those google recipes is optional.

Steve

It doesn't need beans (but they are not as heretical as some people
would have you believe) and you don't need tomatoes. I almost never use
tomatoes in my chili.

I've never heard of adding vinegar.

Bob

zxcvbob said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

Benny <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I've just looked on google and there are dozens upon dozens
of recipes. I just want a simple beef and kidney bean chile
recipe, medium-hot. Any suggestions?

Quoted message said:

Quoted message said:

I can't provide proportions, but the only ingredients you truly
need are beef, onion, a little oil or fat to sautee the onion
in, kidney beans, diced or crushed tomatoes, chile powder,
a little salt (leave this out if the tomatoes were
canned/salted), a tad of vinegar, and if you prefer cayenne.
Some think it doesn't taste right if there isn't a hint
of cumin but don't overdo it.

Quoted message said:

It doesn't need beans

True, but the OP asked for beans.

Quoted message said:

and you don't need tomatoes.

Also true.

Quoted message said:

I almost never use tomatoes in my chili.

I do in the kidney bean -- ground beef version, but not in
other versions (tomatillo based, chili colorado, etc.)

Quoted message said:

I've never heard of adding vinegar.

Seems essential to me. 😉 Unless sufficiently [censored] tomatillos or
tomatos are in there.

Steve

Nancy Young wrote on 29 Mar 2007 in rec.food.cooking

Quoted message said:

"Benny" <[email hidden]> wrote

Quoted message said:

I've just looked on google and there are dozens upon dozens of
recipes. I just want a simple beef and kidney bean chile recipe,
medium-hot. Any suggestions?

I like this easy recipe:

1 1/4 pounds ground beef (mixed meat makes it better)
1 onion, chopped
1 green pepper, chopped
1 large can tomato puree
2 tablespoons chili powder (mild, hot, whatever you prefer)
1 teaspoon salt
1/4 teaspoon pepper
15 ounce can kidney beans (I like Progresso ... I'll try Goya next
time)

Brown meat in frying pan; saute peppers and onions; combine meat,
onions, peppers and tomato puree in dutch oven; add cup of water and
seasonings. Cover. Bring to a boil; simmer 30 minutes. Add
drained beans and simmer 45 minutes.

I like to use ground beef and 1/2 inch cubes of pork in my chilli. Also
some garlic and lime juice. But don't otherwise vary much from the above
recipe nanners posted excepting maybe some extra cumin (due to the pork).

"Benny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've just looked on google and there are dozens upon dozens of recipes. I
just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

A simple chili is made of meat, beans, tomato, onions, ground dried chile
pepper, and little cumin.

Ground chuck is a minimum but beef and pork make a better tasting
combination. I like chunks of falling-apart-tender beef and pork. Brown
the meat to begin then add the rest of the ingredients and simmer.

You can use tomato paste or sauce. Chopped fresh tomatoes give a good
flavor. You can use canned tomatoes. I don't like big globs of mushy slimy
tomatoes; I like them diced or finely chopped.; you can add them near the
end of cooking if you like.

Chili is a very forgiving dish; the amounts of the ingredients are not
critical. You can learn how much of each ingredient you prefer as you make
it a few times. You may like a watery chili or more meat or more beans or
much chili powder.

I like lots of chile in my chili (several tablespoons in a gallon).
California chile powder is milder than New Mexico Chile. I buy bags of
"chile California molido" and "chile New Mexico molido" from El Guapo.
Gebhardt chili powder has a good flavor; it has cumin and other spices
already mixed in. Bell peppers give chili a foul taste.

I use a 6 or 8 quart stock pot and a pound or two of meat and a can or two
of beans to make a gallon or so of chili. Most people use kidney beans, but
I like a thinner-skinned pinto or white bean. Chili without beans is not
real chili.

The ideal would be to start it the day before to develop the flavor,
tenderize the meat, and to let the beans break down a little and thicken it.
Don't thicken it with flour or any of those other thickeners or starches
that result in a disgusting, awful tasting, shimmying gelatinous "chili."
Equally disgusting are those "Cincinnati" variations that use cinnamon,
cloves, or spaghetti.

Mitch

Steve Pope said:

Benny said:

I've just looked on google and there are dozens upon dozens
of recipes. I just want a simple beef and kidney bean chile
recipe, medium-hot. Any suggestions?

I can't provide proportions, but the only ingredients you truly
need are beef, onion, a little oil or fat to sautee the onion
in, kidney beans, diced or crushed tomatoes, chile powder,
a little salt (leave this out if the tomatoes were
canned/salted), a tad of vinegar, and if you prefer cayenne.
Some think it doesn't taste right if there isn't a hint
of cumin but don't overdo it.

Anything else you see on those google recipes is optional.

Steve

I add other types of beans, too, like black and pintos. I like at
least three types. And I also add beer as my liquid after draining and
rinsing the canned beans real well. I dislike all that canned starchy
stale bean flavor. Rinsing seems to perk them up a bit and taste more
like I actually just cooked them. I add green chilies, garlic and olives
to the chile. And we're kind of picky on which chile powder we add, we
prefer New Mexico chile powder and pasilla chile powder, not the generic
'chili powder' from the grocery store. Cayenne doesn't' have enough of a
smoky taste to me. Oh, and some oregano, preferably Mexican oregano.

Melondy

Benny said:

I've just looked on google and there are dozens upon dozens of recipes.

Why can't you just pick one???

Quoted message said:

I just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

Define "simple"... how simple you talking... you want I should cook it
for you? Seems to me you're a canned Hormel chili and a bottle of hot
sauce kind of guy... you can even do a trip to Taco Bell.

Sheldon

jmcquown said...

Quoted message said:

Besides, who wants to eat miniature hamburgers with steamed
minced onions, a pickle and mustard in the middle of the
night after you've been drinking?

Not me, When I could be eating...

Sheldon said:

Benny said:

I've just looked on google and there are dozens upon dozens of
recipes.

Why can't you just pick one???

Quoted message said:

I just want a simple beef and kidney bean chile recipe, medium-hot.
Any suggestions?

Define "simple"... how simple you talking... you want I should cook it
for you? Seems to me you're a canned Hormel chili and a bottle of hot
sauce kind of guy... you can even do a trip to Taco Bell.

Sheldon

Nonsense! Depending upon where the OP lives the chili at Krystal's (similar
to White Castles) is the ultimate non-tomatoey chili fast food chili. Back
in the 1980s it was the ultimate
middle-of-the-night-drank-too-much-need-something-spicy food. But mostly
because they were the only thing open that hour back then. Besides, who
wants to eat miniature hamburgers with steamed minced onions, a pickle and
mustard in the middle of the night after you've been drinking? The chili
with oysterette crackers (lots of 'em!) was the way to go. That, or find
the all night breakfast place and fill up on grease.

Jill

Benny said:

I've just looked on google and there are dozens upon dozens of
recipes. I just want a simple beef and kidney bean chile recipe,
medium-hot. Any suggestions?

I'll give you my mother's recipe. It calls for nothing more than 2 lbs. of
ground beef, 2 cans of drained kidney beans, 2 cans of condensed tomato soup
and 2 soup cans of water. Then I'll have to add it's very plain tomato,
beef and bean soup. We tolerated it. Mom wasn't adventurous when it came
to cooking. Then one day she discovered these packets of McCormick chili
seasoning at the supermarket. 100% better but rather salty. So whatever
you do, don't add salt to this "basic chili" before adding the packet.

Personally I prefer Wick Fowler's no-salt-added chili seasoning blend and no
tomato soup. Beef stock or broth and a small can of tomato puree. That's
about as tomatoey as I get with chili. I also prefer a blend of ground beef
and ground pork, well browned before adding to the liquid. And cook it down
well; good chili, even the basic stuff, shouldn't be "soupy". Unless you're
looking for chili-beef soup.

Jill

Andy said:

jmcquown said...

Quoted message said:

Besides, who wants to eat miniature hamburgers with steamed
minced onions, a pickle and mustard in the middle of the
night after you've been drinking?

Not me, When I could be eating...

Eating Raoul?

jmcquown said...

Quoted message said:

Andy said:

jmcquown said...

Quoted message said:

Besides, who wants to eat miniature hamburgers with steamed
minced onions, a pickle and mustard in the middle of the
night after you've been drinking?

Not me, When I could be eating...

Eating Raoul?

http://www.bobnholli.com/Stuff/midi/williamtell.mid

Andy

In article <[email hidden]>, "jmcquown" <[email hidden]> wrote:
[...]

Quoted message said:

Nonsense! Depending upon where the OP lives the chili at Krystal's (similar
to White Castles) is the ultimate non-tomatoey chili fast food chili. Back
in the 1980s it was the ultimate

When people say "back in the 1980s" I really start feeling old --
for crissake the friggin' 1980s were only *yesterday*. ;-)

Quoted message said:

middle-of-the-night-drank-too-much-need-something-spicy food. But mostly
because they were the only thing open that hour back then. Besides, who
wants to eat miniature hamburgers with steamed minced onions, a pickle and
mustard in the middle of the night after you've been drinking? The chili
with oysterette crackers (lots of 'em!) was the way to go. That, or find
the all night breakfast place and fill up on grease.

We used to go into town to The Windmill (corner Milton Rd and Petrie
Terrace IIRC) for burgers or whatever at 2:00 a.m. when a late night
feed called while an undergrad at UQ (Brisbane, Queensland, Oz).

Cheers, Phred.

--
[email hidden]

Quoted message said:

Subject : Looking for a Basic Chile Recipe
From : Sheldon <[email hidden]>

Quoted message said:

Define "simple"... how simple you talking... you want I should cook it
for you? Seems to me you're a canned Hormel chili and a bottle of hot
sauce kind of guy... you can even do a trip to Taco Bell.

Sheldon

There's no Taco Bell in England.

Sheldon said:

Benny said:

I've just looked on google and there are dozens upon dozens of recipes.

Why can't you just pick one???

Quoted message said:

I just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

Define "simple"... how simple you talking... you want I should cook it
for you? Seems to me you're a canned Hormel chili and a bottle of hot
sauce kind of guy... you can even do a trip to Taco Bell.

Sheldon

You can get some pretty decent chili at BurgerKing....
A fair chili at Wendys. ( I'm sure they're yesterdays unsold burgers )

But, oddly enough, I don't think TacoBell offers chili.

<rj>

In article <[email hidden]>,

Benny said:

I've just looked on google and there are dozens upon dozens of recipes.
I just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

We like chili with some beans too. I always have a variety of dried
beans so I use those, often a combination of pintos, black beans, and
red beans. IMO, a good pot of chili has a real depth of flavor and it
does take a bit of time to develop that. And for me, what best gives
that depth is using a lot of chile peppers. I'm usually making chili in
a 7 quart heavy pot. So I will generally use 5- 7 large fresh chiles
(and by large I mean as in 7 or 8" long Anaheims), often a combination,
depending on what I can buy fresh or pick from the garden. I like
Anaheims, Garden Salsas, and Pasillas but I also use *many* others
including hot ones. I dice these fine.

Then, I remove the seeds and stems from an equal number of dried red
chiles, soak them in enough boiling water to cover them, for about 1/2
hour. Then I puree that in the processor & add it to the pot. My chili
cooks for hours.

And finally, I make a salsa with lots of chopped sweet onions,
scallions, fresh tomatoes, and fresh chile & bell peppers as a topping
for the finished chile. That many chiles makes for a great pot of
chili. Other mainstays in my chili include beef, pork, fresh garlic, 1
or more bunches of chopped cilantro, freshly ground cumin, a bit of
unsw. chocolate or espresso powder, salt, beef broth, tomatoes, chile
powder, onion (almost pureed so as not to be noticeable), oregano,
basil, and a few shots of balsamic vinegar or some red wine. I'm making
chili tomorrow!

Emma

Benny <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've just looked on google and there are dozens upon dozens of
recipes. I just want a simple beef and kidney bean chile
recipe, medium-hot. Any suggestions?

Awile back there were some good recipes in the Mexican cooking
group.

Mine (thrown together recipe)
Ground beef 1 to 3 lbs. or small pieces of diced pork, browned
Couple cans of kidney beans
Couple of cans of tomatoes
Chili powder to taste
Fresh, frozen or canned green chili
One or more chopped onion
Touch of garlic
Cumin to taste (yum)
Salt

"Benny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've just looked on google and there are dozens upon dozens of recipes.
I just want a simple beef and kidney bean chile recipe, medium-hot. Any
suggestions?

==============
I love Chili and make it often.

Easy Chili

1-1/2 lbs. ground beef
1 or 2 chopped onions
1 chopped green pepper
1 clove garlic
1 or 2 large cans crushed tomatoes (depending how thick or thin you like it;
I use 2 cans)
1 package of Chili spice mix

It is best to use a Dutch Oven.
Sauté the onions and peppers and garlic.
Remove from Pan.
Add ground beef to pan and brown.
After the meat has browned, add the Chili spice mix envelope and stir mix in
with the beef.
Then return the peppers, onions, garlic and 1 or 2 large can of crushed
tomatoes to the pan with the meat.
Cook for 30 minutes. Add 1 can red kidney beans drained of liquid
Simmer for ten more minutes.

I always serve it over white rice. Sprinkle shredded cheddar cheese over
the Chili. If you don't wish to serve the Chili over rice it is good just
as is. I just happen to prefer it that way. If you don't serve it over
rice, it is nice if you sprinkle crushed Saltine crackers over the top.