PrintChili
I tried chili for this first time this Winter, and now I'm addicted to it. The problem is, I don't have a crock pot, or much time in the mornings (I'm a student).
Can anyone give me hints on chili that could be made in under two hours? Anyone have advice on the best chili-from-a-can? Please, help this chili-convert!
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22 Comments:
I never do chili in a crock pot ... long-term cooking of such a thing with ground beef included will make a greasy mess.
I simply brown the ground beef (chuck or sirloin) with chopped onion, minced garlic, salt and pepper. Once it's browned, I add a couple large cans tomato sauce and a couple cans drained red beans. Let that come to a simmer, add chili powder and more salt and pepper to taste, then simmer a while longer. I then serve it topped with shredded cheddar and sour cream.
Variations are endless, as are those who scream about the beans. ;-) black beans and whole kernel corn are a good second variation.
LunaPierCook at 4:09PM on 03/31/08
I like to saute onion and peppers and cook ground beef, add a can of diced tomatoes and tomato sauce and pinto beans and black beans, season and then simmer. It takes about 45 minutes from start to finish, and the great thing is if you make too much, you can put the extra chili into portions and freeze it. I love chili too!
misseditor at 4:56PM on 03/31/08
I make chili in a similar way to the two already posted comments. I use usually a combination of ground meats - turkey, beef and pork. Lots of beans (kidney, black and chili beans), onions, peppers. Season with chili powder, lots of black pepper, salt and garlic.
And the secret ingredient - throw in a bottle of beer. Whatever you have in the fridge. It adds an amazing flavor. Let it come to a boil and reduce heat and simmer for 30-45 minutes. Serve with sour cream and cheese and corn chips and it will make your belly very happy.
awimmer at 5:00PM on 03/31/08
Are you near a Trader Joe's? My favorite pre-made chili is theirs that comes in the glass jars. (Blanking on the name right now) matched with cornbread, it's heavenly. And quick!
valser at 5:02PM on 03/31/08
I enjoy the vegetarian chili from Trader Joe's. It's made with tofu instead of meat (canned meat grosses me out?), and doesn't contain corn (which I am allergic to, and many vegetarian chilis have).
Diz at 5:05PM on 03/31/08
HI!!! I have searched and searched for a yummy chili recipe for years. I finally found one and it's the EASIEST chili recipe EVER! No joke.
2# hamburger meat (you could use 1# if you want it less meaty)
3 cans chili beans (undrained)
2 lg. cans diced tomatoes (undrained)
2 pkgs. dry chili mix (I use McCormick)
1 onion chopped
1 can of corn (drained)
Brown meat and onion. Drain. Add all other ingredients. Bring to a small boil and let simmer a few minutes. Serve with shredded cheese and fritos and sour cream.
Super fast. Super easy.
It usually takes me about 20-30 minutes to make.
Hope this helps!!!
AnneCam at 5:10PM on 03/31/08
I like to use Pace medium salsa in mine. Perhaps you could make yourself a large batch of chili and freeze the excess, if you have access to a freezer.
beth1 at 5:27PM on 03/31/08
I also use the 30 - 45 minute approach. Usually, I sautee and chopped onion, add and brown the ground beef/turkey, then add a huge can of fire-roasted tomatoes, a can of black beans, a can of pinto beans, a can of kidney beans, a whole bunch of chili powder, a chipotle pepper or two and 1/4 - 1/2 cup of masa flour at the end to thicken it up (my special secret!). Always get tons of compliments
bitchincamero at 6:56PM on 03/31/08
This takes about half and hour... http://blog.fatfreevegan.com/2008/03/smoky-refried-bean-soup.html
Its a cross between chili and black bean soup. It is SERIOUSLY delicious.
watchforbears at 7:50PM on 03/31/08
You are all amazing! Thanks for giving me ways (so many yummy recipes to try!) to combat my chili cravings!
Skythe at 11:49PM on 03/31/08
@Skythe I just found out you're also in Michigan ... forget the canned stuff, head over to GFS Marketplace and get some of their pre-made frozen chili. People have a tendency to ask for the recipe. Oh, and check out their frozen minestrone soup, too.
LunaPierCook at 5:01AM on 04/01/08
I made two different kinds of chili - one is the traditional one like other posters have suggested - ground beef, canned tomatoes, kidney beans (or a can or two of those mixed beans that they sell for bean salad can be nice too). I add cumin, chili peppers, and a belt of cider vinegar. I find it gives it a nice tang. The bottle of beer sometimes goes it too. The other one I make is a recipe of my MILs - it has LOTS of kidney beans, ground beef, but no tomatoes. The sauce is based on beef stock, with spices. It's good too!
Maureen at 8:22AM on 04/01/08
I cook my chili the same way as LunaPierCooks. My best advice is to use a good quality chili powder, like a Chimayo. Pure chili powders contain no other ingredients (garlic, cumin, etc), they are just pure chili flavor. Also, I use canned red beans, NOT kidney beans. I find kidney beans to be too tough. Look for Bush brand red beans. If you can make your chili a day ahead and let it sit in the fridge overnight, even better!
Library Lady at 9:08AM on 04/01/08
if you are looking for healthy and great tasting chili with easy cooking as all it takes is heating it up on the stove.
trader joe or wfm sell Heatlh Valley chili in a can it is very very good low sodium etc. if you are looking for in inexpensive way to cook it and stay within a budget try checking out the http: www.recipecarousel.com/blog as this blog has great tasting recipes etc also if you like to enter recipes for contesting purpose there too is a site lists them http://www.recipecarousel.com Health Valley is a good nutritious product though. Have a great day Lou
louiscooks at 10:35AM on 04/01/08
I've started adding a can of pumpkin puree to my chili. This helps to thicken it up and gives the chili a creamy texture. As well, I make chili with ground bison. I'm a fan of the chili seasoning powder packages and often I use a bag of frozen veggies, can of corn, black beans, and a can of diced tomatoes. If you use the pumpkin - make sure it is pure pumpkin - not pumpkin pie filling!
vickith at 10:42AM on 04/01/08
Here is a recipe for chili...pronto!
Ingredients
1 30 oz. can chili with meat and beans
1 15 1/2 oz. can kidney beans
1 15 1/2 oz. can pork and beans
2 8 oz. cans tomato sauce
1 onion, chopped
1 green pepper, chopped (optional)
1 lb. ground beef
2 Tbs. chili seasonings
Grated cheese for garnish
Directions
Brown meat, onion and pepper. Drain fat, if necessary. Add canned ingredients and chili seasoning and simmer for 30 minutes. Serve hot, garnish with grated cheese.
Yield: 6-8 servings
Hillary
Chew on That
Chew on That at 11:19AM on 04/01/08
I do it similar to what many have mentioned already. Saute meat of choice (usually ground beef), onions, garlic. Then a few cans of tomatoes and various beans. If I'm feeling ambitious, I'll actually cook beans the day before or whatever rather than use cans. I usually add corn because I like corn. Then add chili powder/paste/whatever to taste. Usually some black pepper too and maybe paprika.
What I do and haven't seen mentioned yet is I usually include tomato paste. To add extra tomato flavor...depending on how much beans or other stuff you've added. Helps to thicken it somewhat too and give it a nice red color.
wunami at 11:28AM on 04/01/08
I swear by Wick Fowler's 2-Alarm Chili Mix. It's good as directed, but you can play with it a lot, which I often do. The beauty of this is that it takes 45 minutes to an hour to make and tastes like you went to all kinds of trouble.
In fact, in posting the link, I was reminded that I'm out of it and bought the dozen packs thru Amazon, because it's a lot cheaper there than at my local supermarkets.
chisai at 7:19PM on 04/01/08
Wolf brand chili is the best chili in a can. It is easily found in Texas. You can find it at hometownfavorites.com. It is from a recipe from 1895.
eatorama at 10:44PM on 04/01/08
Find Mr. Hogg's chile mix go on line they have a web sit. Then instead of using burger, or chucks of chuck, slice the chuck very thin. Chile is ready in under an hour and like all chile is best the next day.
mario95 at 10:22AM on 04/07/08
I think the MUST ingredient in chili is ground cumin. My "recipe" is similar to those above, ground chuck, chicken or stew meat (takes longer), onions, finely diced green pepper, garlic, tomato paste, fire roasted tomatoes, V-8, kidney beans, chili powder. I've added lots of other ingredients as experiments - loved some, hated others, but I've included the basics.
I've never tasted a canned chili.
PerkyMac at 10:37AM on 04/07/08
This recipe won 3rd place in a contest years ago. It is very spicy, but I assume that is what we make chili for anyway.
2 pkg beefy onion soup mix
1/2 tsp garlic powder
5 lb ground beef & pork 1/2 & 1/2, brown meat, drain grease
1 C crisco
46 oz tomato juice
5 T chili powder
1/2 tsp salt
8 oz hot picante sauce
2 tsp crushed red pepper
1 T black pepper
32 oz red beans
Simmer as long as you want, but add the beans just before servomg/
This is as dictated to me by my brother-in-law, who was the 3rd place winner. Personally, I would omit the crisco, but some people think chili needs some grease. I also use more garlic (lots). Also I think V-8 juice is tastier than the tomato juice. Any kind of bean can be added, and corn is also a great way to stretch.
Peaches at 2:32PM on 04/07/08