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AnneCam's Profile

Website: http://www.acscrapstudio.blogspot.com

Location: Arkansas

About: I love to cook for my family of five!

Favorite foods: Chili, Seafood,

Last bite on earth: The Thanksgiving Meal

The Ten Most Recent Comments By AnneCam

From Talk

Chili

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

Responses to Comments by AnneCam

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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

From Talk

Chili

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