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Post by chevypower on Jan 10, 2015 22:58:32 GMT -6
the 5lb chub use to cost me 9.00 now it is 17.00 to 18.00 And that price difference is within a little over a year.
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Post by angelsamongus on Jan 11, 2015 1:08:56 GMT -6
I make what my family calls " Cauldrons " of Chili.
I use about every kind of bean other than green beans in mine. I started using a recipe that was supposed to be " Steak n Shakes " Recipe. Throughout the years, I could never repeat the exact ingredients if I wanted to.
If it's too spicey, I serve Sour Cream and Grated Cheddar Cheese to cool down the heat. The original recipe called for a can of Coke which I didn't care for the taste, so I swtched it out with beer if there is 1 in the house.and I use the juice from the cans of the Dark Red Kidney beans. The sweetness offsets the acidity of the tomato paste, sauce, and cans of diced tomatoes.
Chili is a tradition for Halloween in this house. The " Cauldron " makes plenty to share or freeze for more meals.
I also use the lrg. Tube of burger, brown and drain off the fat, add 1 or 2 cans of French Onion Soup, Chili Powder, Ground Cumin, diced onion, bell pepper, Garlic and Onion Powder. Then simmer the burger for several hours before throwing in all of the cans of beans and tomato products.I try to keep chili makings in the house year round.
My boys like to smoke their meat prior to making their chili.
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Post by Anonymous on Jan 11, 2015 9:53:36 GMT -6
We change ours up all the time too. Sometimes I add chocolate to it. It really compliments the spice. If your nose runs after eating a bowl you know it's good.
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Post by OutlawwithaSnipeSniper on Jan 11, 2015 12:03:16 GMT -6
here is the things I buy for chilli, 5lb of hamburger 75% lean- 3 green peppers- 3 cans of tomatoes- 3 big cans of chilli mild beans- 2 big cans of kidney beans- 3 big jars of mushrooms- things are not cheap sniper, heck, the chilli mild beans alone run over $9.00 for the 3 cans. Whoa, try cutting way back on your meat. In an 18 quart pot we only use a pound or a pound and a half of ground chuck, buy your beans dry, about a buck a Lb, you probably have 2-21/2 lbs. in there, green peppers are what they are, expensive, but Onions aren't bad. We buy the beef in bulk, so we save there, but you still shouldn't have over 5 bucks in the meat 3 bucks or so in beans, figure 3 or so bucks in green peppers, and a buck or so in onions. Add another buck for all the spices, and you should be able to build a heck of a chili for 13 bucks or so.
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Post by roman on Jan 11, 2015 15:07:16 GMT -6
Last year, the little town near us had a chile cook-off. For three bucks you could eat as much of the twenty-two samples as you could wolf down. I tried all twenty-two, some more than once. Although I have an iron stomach, I had some mild discomfort about an hour later. Those southern boys can really whip up some great chile.
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Post by chevypower on Jan 11, 2015 19:26:01 GMT -6
here is the things I buy for chilli, 5lb of hamburger 75% lean- 3 green peppers- 3 cans of tomatoes- 3 big cans of chilli mild beans- 2 big cans of kidney beans- 3 big jars of mushrooms- things are not cheap sniper, heck, the chilli mild beans alone run over $9.00 for the 3 cans. Whoa, try cutting way back on your meat. In an 18 quart pot we only use a pound or a pound and a half of ground chuck, buy your beans dry, about a buck a Lb, you probably have 2-21/2 lbs. in there, green peppers are what they are, expensive, but Onions aren't bad. We buy the beef in bulk, so we save there, but you still shouldn't have over 5 bucks in the meat 3 bucks or so in beans, figure 3 or so bucks in green peppers, and a buck or so in onions. Add another buck for all the spices, and you should be able to build a heck of a chili for 13 bucks or so. I make good chilli though lol
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Post by chevypower on Jan 11, 2015 19:26:57 GMT -6
Along with chicken soup and beef soup.
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Post by OutlawwithaSnipeSniper on Jan 12, 2015 7:57:10 GMT -6
I make good chilli though lol So do we...... Seriously, try cutting back the meat, the meat flavor is just as strong, and your arteries will thank you later in life. I admit, I was skeptical at first, but time proved me wrong.
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Post by chevypower on Jan 12, 2015 12:16:17 GMT -6
I make good chilli though lol So do we...... Seriously, try cutting back the meat, the meat flavor is just as strong, and your arteries will thank you later in life. I admit, I was skeptical at first, but time proved me wrong. suppose I could cut back to 3lb chub and add more green peppers or so.
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Post by OutlawwithaSnipeSniper on Jan 12, 2015 16:41:32 GMT -6
So do we...... Seriously, try cutting back the meat, the meat flavor is just as strong, and your arteries will thank you later in life. I admit, I was skeptical at first, but time proved me wrong. suppose I could cut back to 3lb chub and add more green peppers or so. Nah, try more Onions...... Seriously, Onions make it.
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Post by chevypower on Jan 13, 2015 0:39:10 GMT -6
Alright, I'll put more of them in it too.
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Post by angelsamongus on Jan 13, 2015 3:15:12 GMT -6
MULTIPLE varieties of beans and beef....... lol !
Vacuum Seal in meal size portions, freeze, and Share. The beans have just as much protien as beef, if not more.
Chili can be made Vegetarian using only beans. Also simmering the beef in the French Onion soup for several hours, breaks the Ground Chuck down to a fine tender quality.
I grew up with chili consisting of; 1 can of Tomato Juice, ground beef, onion, chili powder, with 1 can of drained Dark Red Kidney beans. Oyster crackers were added at the table as a thickener.
Chili has definitely come a long way and family favorite over the years....
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Post by angelsamongus on Jan 13, 2015 3:30:38 GMT -6
Along with chicken soup and beef soup. cp, I'm always looking for great soup recipes if you'd care to share. My favorite is a good THICK Cheddar Broccoli or Cheddar Cauliflower soup. Mine always turn out not thick and creamy. That's the texture we like and I fail to duplicate the creaminess.
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Post by Anonymous on Jan 13, 2015 6:51:58 GMT -6
MULTIPLE varieties of beans and beef....... lol ! Vacuum Seal in meal size portions, freeze, and Share. The beans have just as much protien as beef, if not more. Chili can be made Vegetarian using only beans. Also simmering the beef in the French Onion soup for several hours, breaks the Ground Chuck down to a fine tender quality. I grew up with chili consisting of; 1 can of Tomato Juice, ground beef, onion, chili powder, with 1 can of drained Dark Red Kidney beans. Oyster crackers were added at the table as a thickener. Chili has definitely come a long way and family favorite over the years.... I've never heard of adding French Onion soup to chili. I am definitely going to try that. I usually always have chili on hand and freeze it, too. Yesterday I made ham & beans for the fridge & freezer. Plus I made chicken soup with homemade noodles. It was my first time making homemade noodles.
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Post by OutlawwithaSnipeSniper on Jan 13, 2015 8:35:26 GMT -6
I grew up with chili consisting of; 1 can of Tomato Juice, ground beef, onion, chili powder, with 1 can of drained Dark Red Kidney beans. Oyster crackers were added at the table as a thickener. LOL, Same here, except the pot never left the stove, it was always kept warm, and as you worked down the pot, Mom always added ingredients to bring the level back up and let it cook overnight. About every month or so, she would let it run out and we would go from Chili to Ham and Beans...... Went that way all winter, and most of the spring. A bowl at lunch and dinner was just automatic.
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