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Old 09-24-2006, 10:19 PM   #11
betty_joanne
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Re: Looking for your favorite chili recipe

Mine is from frozen assets yahoo group member margo:
"here is my chili recipe - perfected over the years - lol
Mom's chili VERY TNT

3# ground beef
1 large onion, diced
chopped peppers (banana or pepperocini) to taste
2 cans stewed tomatoes with sauce, cut up tomatoes
2 cans dark red kidney beans, drained
2 cans pinto beans, drained
1 large (16 oz) can tomato sauce (add'l 8 oz can if needed)
1 tsp salt
1 tsp chili powder (or to taste - I use a lot less!)
tobasco sauce - to taste (I use 2-4 drops)
2 bay leaves

In colander, over glass bowl, brown hamburger in microwave on
HIGH - 4 minutes. Stir, add onion and peppers. Cook 3 minutes
at a time and stir until hamburger done (10-12 minutes total
usually.)
Meanwhile, add everything but bay leaf to large pot or dutch oven.
Add meat, stir together, and put bay leaves on top
cook medium heat until bubbling, sitrring occasionally.
Lower heat to 2-3 on scale of 10. cook 1 1/2-2 hours, stirring
occasionally.
(Don't forget to take bay leaves out when stirring!)
Remove bay leaves to serve.

Anyway, this makes a LOT and the weather turned nice the next
day (not chili weather at all), so I put the "leftovers" into a
freezer bag, pressed out as much air as I could and put it in our
chest freezer - that was 2/7/03. We thawed and ate it on 5/6/03
which as a cold, rainy blustery day (perfect chili weather) and it was
even better the second time around.
As you will note all the beans etc are canned - maybe they freeze
better that way than if you make them from dry yourself .....

Margo"

from this link
http://groups.yahoo.com/group/frozen.../message/28614



I have made this 6 times. I usually make it with beef but have made it with ground turkey also. This is totally freezable and i actually think it tastes better after being frozen. I cook this all day(which for me means 4-6 hours).

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Old 09-27-2006, 10:27 AM   #12
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Re: Looking for your favorite chili recipe

Mine is super easy and so good. I love it, especially for lunch the next day!

1 pkg ground turkey
1/2 C chopped onion
1/2 tsp minced garlic
1/2 tsp cumin
1-2 Tbs chili powder
2 cans diced italian style tomatoes
1 can chicken broth
2 cans beans, any kind, drained (I usually use kidney and white, but I also like black beans)

Just fry up the meat with the onion and garlic, add all the other ingredients and simmer as long as you like. I always make cornbread with it, but it's also good with crushed corn chips!
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Old 09-28-2006, 06:25 PM   #13
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Re: Looking for your favorite chili recipe

This is a Wendy's knock-off recipe that is always a hit

"Wendy's" chili

2 lbs ground beef
1 (29 ounce) can tomato sauce **tomato juice works or tomato paste and 29oz of water
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid) ** or I use black beans sometimes too
1 cup diced onion (1 medium onion)
1/2 cup diced green pepper
1/2 cup diced celery (1 stalk)
3 medium tomatoes, chopped (or can of diced tomatoes, puree if you don't want chunks)
2 teaspoons cumin powder
3 tablespoons chili powder
1 teaspoon sugar
1 teaspoon oregano
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.
5. Tidbits For spicier chili, add 1/2 teaspoon more black pepper.
6. For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
7. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
8. Leftovers can be frozen for several months.
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Old 09-28-2006, 09:57 PM   #14
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Re: Looking for your favorite chili recipe

Veggie Chili

2 teaspoons olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, chopped
5 teaspoons chili powder
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 jalapeño pepper, seeded and diced
1 1/2 cups water
1 cup diced red bell pepper (about 1 medium)
1 cup diced green bell pepper (about 1 medium)
3 tablespoons tomato paste
1 (16-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.
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