What Do You Put In Your Chili?

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timotheos said:
Ground buffalo, tomatoes and tomato sauce, lots of hot stuff, lots of chili powder, red beans. I use a little sweet stuff in mine too, molasses, but not enough for the taste to come through. Grated cheddar or colby on top.

Usually gotta make a little on the side, sans the hot stuff, for my mother-in-law. (My M-I-L is perfect, otherwise.)

-Tim
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I can actually find ground buffalo here, so that’s a possiblity. Molasses is interesting…

Agree on the cheese, we top ours with cheddar for sure!
 
Mum makes Mexican pancakes… minced meat, veggies, red beans, herbs (chili, and perhaps something else; garlic and black pepper will surely do well), go into a pancake. Very good.
Simon_X said:
Agree with Whatevergirl too…Espresso? But ya never know…
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Ha! Havana coffee. You take a bowl. The coarser the better. You pour some what and throw some coffee in it. Then some cloves, cardamom and cinnamon. You almost let it boil, but take it off the fire when it foams. Repeat and repeat again. Pour into some transparent crash-proof cups.
 
chevalier said:
Mum makes Mexican pancakes… minced meat, veggies, red beans, herbs (chili, and perhaps something else; garlic and black pepper will surely do well), go into a pancake. Very good.

Ha! Havana coffee. You take a bowl. The coarser the better. You pour some what and throw some coffee in it. Then some cloves, cardamom and cinnamon. You almost let it boil, but take it off the fire when it foams. Repeat and repeat again. into some transparent crash-proof cups.
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I am definitely looking into this…thanks
 
Simon_X said:
I can actually find ground buffalo here, so that’s a possiblity. Molasses is interesting…

Agree on the cheese, we top ours with cheddar for sure!
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I’ve used ground bison before. It’s really good. It makes great burgers, too.

Haven’t tried molasses in chili, but I do sometimes add a bit of brown sugar. Seems to work nicely.
 
1 pkg Darn Good Chili Mix
2 cans Rotel diced tomatoes w/ green chilis
1 lb deer burger
1 small onion
1 green pepper (optional)
1 red pepper (optional)

dice onion and peppers and fry them with the burger then follow directions on chili mix package.
 
Simon_X said:
Turned out really nice. A little thinner than I like, but I think I can add more beans maybe to thicken it up. We usually make enough for couple days. I like to lean on the thicker side so not too soupy…Thanks for Cinnamon hint…think that added a little different flavor…
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👍 Great!
 
I make a pretty traditional chili- 1 jar salsa, 2 cans chili beans, 1 lb. hamburger cooked with some chopped onions, jalapenos, 1 can chopped tomatoes. I cook everything in the crock pot all day or puree the salsa and tomatoes before cooking because I have texture issues.

But… my hubby got me hooked on the treat we have the day after we eat chili. I cook one box of Kraft shells and cheese and then stir in the remainder of the chili. Heat and eat. Yummy.
 
Any one make white chili? With navy beans and chicken instead of kidney bean and beef?
 
Not sure about white beans… maybe once. However, my mum always uses either chicken or pork/beef minced meat. Never beef alone. So does grannie when making that kind of dishes.
 
Bruised_Reed said:
Any one make white chili? With navy beans and chicken instead of kidney bean and beef?
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Yup. If you want to go all out use yellow banana peppers (the hot kind) and yellow tomatoes. I don’t brown anything when I make white chili. Poach the peppers, onion, tomato and garlic in slow-simmering heavy cream with a bit of salt, white pepper and the barest touch of nutmeg added. Boil the beans separately, drain and add to the rest at the end.

I usually use leftover chicken but if you wanted to get creative you could poach chicken breasts in lime, cayenne and cilantro and then dice up and add with the beans.
 
SeekerJen said:
I’ve used ground bison before. It’s really good. It makes great burgers, too.

Haven’t tried molasses in chili, but I do sometimes add a bit of brown sugar. Seems to work nicely.
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Our church had a chili cookoff last night. We won for the best sweet chili!! We use brown sugar, mustard (very small amount) and cinammon, chili powder, tomatoes, tomato sauce, ground beef, and italian sausage. Add some sour cream and cheese when serving (my husband also adds fritos) - good, good stuff! We love chocolate so may try adding that as well!
 
I have a hot sauce I made out of crushed red peppers, apple cider vinegar, olive oil, and salt, so that goes in there.

Also a dash of nutmeg. I find it has a neat “warm” taste to it that backs up the “hot” taste of the peppers.

Curry – just a little bit, when I feel like it. Curry always ends up in my spaghetti, though.

I use black beans instead of red; it makes a very dark chili.

Touch of Tabasco.

I make sure to brown the onions (and garlic, if I have it fresh) before I toss them in. They taste so different that way.

At the end I serve it over rice or cornbread and throw on some cheddar cheese.
 
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