When its a busy day on the farm, (like today is) its a lovely thing to put a chili into the crock pot and just let it cook away so that your house smells awesome when you come back in and there is a hot bowl of stick to your ribs goodness waiting to served up.
So someone asked me for a recipe for Chili, but instead of one recipe, I have decided to cover the basic’s and provide extra idea’s to boot.
There are many kinds of Chili, and a ton of recipes but there are a few things that are needed to make a chili so that list comes first.
Ground meat-Most of the time Chili is made with ground Beef, but don’t stop there, you can make Chili, with ground Chicken/Turkey/Deer/Elk/Bison/Pork/Lamb/Goat..If its ground meat, you can use it.
For a typical large pot I like to use a min of two pds of meat, but some folks and recipes call for one pd(I consider that skimping on the meat but that is just my call), The key to the meat, is that you break it up while its cooking, as you want meaty bits in each spoon.
Onion- I like at least two large onions diced-I typically do the cheap white ones, but you are welcome to use whatever kind of onion you want, I have been known to mix and match depending on what is growing in the garden.
Garlic-Lots of Garlic, at least six cloves or a heaping diced tablespoon, I like to cook that with the meat, depending on how lean the meat is, you might need to add a little oil to cook in, Beef and Pork most likely won’t need this but lamb/Goat or Game meats most likely will.
Beans-Brown Baked Beans, Kidney Beans are the two I considered most needed, once you have those two, you can play to your heart content in regards to what to add or try in regards to other beans.
Tomato’s- diced Tomato’s are a requirement, now you can use tomato juice if you want, or crush tomato’s for the extra but I like V8, I use the whole can that comes on sale for a dollar about 4 times a year, and one small can of tomato paste for thicking.
Regular Extra’s in our house
Mushrooms-Sliced, fresh , canned or dried, does not matter, I Like Mushrooms in the chili
Green Peppers-Diced-Fresh or Dried, I like both of these, sometimes I like to add all four different colors in, Green, Yellow, Red and Orange..Again, alot depends on what is growing in the garden and what I have lots of dried in the cupboard in winter.
A can or bag of Sweet Corn Nibblets is a good thing to add now an again.
Some folks like to add Celery Diced up and cooked with the Meat/onion/Galic, sometimes I do this and sometimes I don’t.
Chili Powder, the backbone of that “taste”, its made out of Chili Peppers, Cumin, Coriander, salt, oregano Garlic and Cloves.
Now the above will look like this when done..
Now that you have this, you can serve it in so many ways, Yes you can just serve up a big bowl of it and enjoy but here are few ways to try it.
- Chili in a bowl plain
- Chili in a bowl with a spoon of sour cream on it with a bit of grated Cheese melted on top.
- Chili in a bowl with Grated Cheese an Fresh Diced Green Onions
- Chili over top of Mashed Potatos
- Chili over top Homemade Oven Fries-Make it a deluxe, add the cheese and sourcream.
- Chili over top of Nacho Chips or Nacho Chips on the side to dip in.
- Chili/Cheese/Greens and a little sour cream in a flat bread-rolled up, with a side of green salad.
- Chili Hot dog anyone
- Serve it in a homemade bread bowl, kids love to be able to eat the bowl, and can be made as small or as big as required for the folks you are planning on feeding.
So there are some idea’s for you.. Now are you wanting to make some Chili?
- 2 pds of Ground Meat
- 2 Large Onions-Peeled and Diced
- 6 Cloves of Garlic-Peeled and Diced
- 2 Stocks of Celery- Diced
- 1 Liter of V8
- 1 Quart Jar or 1 Extra Large can of Diced Tomato’s
- 1 small can of tomato Paste
- 2 cups of fresh sliced mushrooms or 2 regular cans of sliced mushrooms
- 1 large can of dark baked beans or at least 4 cups of homemade
- 1 large can of kidney beans or at least 2 cups of homemade
- a min of 1/4 cup of Chili powder, but I always use at least 1/2 or more myself, if I making for me, more like a cup.. throw in DH, and its half a cup. (remember it will get hotter as it cooks an sits, so don’t go by the taste when first added in)
Cook the meat, onions, garlic, mushrooms (if fresh) and celery together, then add the rest and simmer for 20 min to blend the flavors and serve in many ways.
Chili freezes very well, and can be canned if you have a pressure cooker, follow the directions provided for the longest ingredent given.
So anyone want to share their favorite extra in regards to their version of chili, do you serve it in a new and creative way that I don’t have listed? Please feel free to share.
Found this amazing Recipe for White Chili on Thy Hand Hath Provided and its looks so good, and would work for anyone that does not want a tomato based Chili..
Mmmmm … I can smell it from here! 😀
Since I’ve been growing dry beans – I now take a handful of as many kinds as I have on hand from the harvest, and soak overnight, then cook……adding to the ‘chili’ when they’re the texture I like. So kidney, black Mexican, Borlotti, Dragons Tongue, Cassoulet….
I actually prefer this chili over the ‘kidney bean’ chili – not sure why. Maybe it’s that ‘I grew everything that went in this pot’ thing 😊
[J] We grow chillis. We grow lots of chillis. And of differrent kinds. They’re easy and fun to grow. Which is odd, really, because I for one only care for a very little chilli in my food. Denise is keener. A neighbour eats them whole, in sandwiches. But there’s no doubt, that no matter what your sensitivity to chilli, a little ‘heat’ does wonders for keeping us warm and lively in winter!
nice, I grow some, not to many though, a lot of the hotter chili’s take more garden days then I have available.