Soups forum: Rainy day Chili

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ImageKatg
Jul 3, 2010 10:20 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Rainy Day Chili
There are about 1001 variations for making Chili. I like mine with lots of meat and beans and with a less thicker sauce. Today was one of those rainy dismal days and even though it was 90 degrees outside, I can eat Chili anytime. I make some unsweetened cornbread muffins on the side and it's just pure comfort food! My recipe changes depending on what I have on hand, but the addition of pre-made salsa kinds of spices things up a bit. Sometimes I vary the beans and will include pinto's.

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Ingredients

2 lbs of lean ground beef
1 tablespoon Olive Oil,
3 tablespoon of Chili Powder,
1 27 oz can of Light Kidney Beans,
1 27 oz can of Dark Kidney Beans,
2 medium onions diced
2 stalks of celery chopped
2 cloves of garlic chopped
1 15 oz can of diced tomatoes
8 oz of prepared chunky salsa
Salt and pepper to taste
Pickled jalapeno peppers (optional)

Add the oil to a small stockpot or dutch oven and heat. Crumble in the ground beef.

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Brown the ground beef, stirring occasionally. Add the Chili powder and mix in well. Remove any excessive fat (if any).

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Chop the onions, celery and garlic and add to the meat mixture. On medium heat, cook until the onions are transparent and soft.

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Add the beans (with liquid), tomatoes and salsa. Mix everything well and add salt and pepper to taste. Lower the heat and simmer for about 30-40 minutes, occasionally stirring. Check your seasonings and add more if desired. Add optional jalapeno peppers at this time, stir in and serve.

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While the chili is simmering, I usually make some corn bread muffins. It takes about 25 minutes, so it's really good timing! (Martha White to the rescue! - but it's a good mix and I use buttermilk instead of regular milk, egg and oil - I like them!)

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ImageDutchlady1
Jul 4, 2010 4:19 AM CST
Name: Hetty
Sunny Naples, Florida
Yummy!! Maybe I should make this for DH and DS this week....
Imagegemini_sage
Jul 11, 2010 11:07 PM CST
Name: Neal Linville
Winchester, KY
Kat, your recipe is very similar to mine, I love chili too! I started adding salsa several years ago, such an easy way to kick the flavor up. I also add a beer before it simmers, it seems to give definition to the individual flavors. When I have it on hand, I like to add a pound of chorizo to the meat.
ImageTwinLakesChef
Jul 12, 2010 5:43 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
That's the chili mother made minus the heat but she used tomato juice so it was very thin. The first time I made it for my new husband he said it was tomato soup. That's when I altered my mother's recipe and quite putting in the tomato juice. I honestly never knew any other type of chili than hers. Maybe she added the juice to extend the number of servings. We were very poor and she had a lot of mouths to feed. Hilarious!

Of all the different chili recipes I've made over the years, this is the one I come back to for "comfort food". I like it so well, I can eat it for breakfast, lunch and dinner until it's gone. Rolling on the floor laughing
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
Imagegemini_sage
Jul 12, 2010 6:59 AM CST
Name: Neal Linville
Winchester, KY
Arlene, your mother's chili sounds very like what my mother made. I think for Mom it was to stretch it out to feed everyone too. My father liked to add pasta to it, probably another method of filling more bellies.

I just realized this recipe calls for celery, which I haven't done, but it sounds good. I've typically used green pepper instead, but I think I'd like both.

This has me thinking of side dishes with chili. I often make cornbread to accompany chili. My brother in law liked thinly sliced onions on crackers with his chili, I found that odd, but tried it and liked it. Dad enjoyed beer cheese on crackers with chili, I loved that! But I love beer cheese any time, if its good, real beer cheese.
ImageTwinLakesChef
Jul 12, 2010 9:18 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
My dad did not care for green bell peppers so I never even tasted one until my late teens. Sauted celery and onion seem to be the starting point in so many recipes, and, of course, garlic. But garlic was something my mother didn't use much of either.

As a young girl, I decided to find a recipe and make it all by myself with no help from mother. It had elbow macaroni, a red sauce, and probably some kind of ground meat. . . a goulash of sorts. When we sat down for the meal, my mom and dad tasted it and pushed their plates away. They thought it had too much garlic in it. I said, "It can't have . . I followed the recipe perfectly". I sat there and ate a large helping to prove my point.

I was so sick afterwards. Turns out . . . the recipe called for a clove of garlic and I used the whole bulb. It was a great story to share with my students when they would hold up a bulb of garlic and say, "What do I do with this". "Good question", I would reply. "Don't do what I did!'
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"

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