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small fry · Chanel

chili with beans

Aurora · Marc Jacobs

I cheat and use the Bearcreek Chili mix in a bag and just add in some ground beef. It turns out pretty yummy. :)

Starstuff · Kenneth Cole

2 tbsp. vegetable oil
1 med. onion, diced
3 cloves minced garlic
1 lb. ground beef or turkey
2 tbsp. chili powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. ground cumin
1/2 tsp. powdered mustard
1/2 tsp. ground nutmeg
1/2 tsp. paprika
2 tsp. salt
1 can diced or chopped tomatoes, with juice
2-3 cans black or kidney beans, undrained or partially drained (depending on how thick or thin you want it)
Sometimes I add a small can of tomato paste too if I want it more tomato-ey.

Of course, it's best the longer it cooks/sits.

I like the combo of spices -- it has a 'smoky' flavor. I also add red/green peppers. One of the great things about chili is that there's so much room for variation. HTH

-- Edited by Starstuff at 09:57, 2009-03-03

small fry · Chanel

Aurora I like that idea for quick chili

Starstuff this sounds good, interesting combo of spices. I would never thought of putting cinnamon. Cant wait to try it!

Thanks

nightshade · Nine West

1 lb lean ground beef
1 large onion, chopped
1 sweet pepper, chopped
2 cloves garlic, minced
can kidney beans
2

z. can diced tomatoes
2 tbsp chili powder
1 tbsp cumin
2 tomatillos, chopped
dash of soya sauce

Brown the beef and drain off fat. Saute onion, pepper and garlic lightly. Add remaining ingredients and simmer for at least an hour. Serves 4. It is better the next day. We make it in a cast iron pot so it's a real one-dish meal. Enjoy.

cahabo · Kate Spade

I make this one all the time, so easy and yummy!:

1 packet chili seasoning mix
1 lb lean ground beef
2 cans kidney beans, do not rinse or drain (I usually mix light and dark)
2 cans diced tomatoes, do not drain (I mix petite diced, with regular diced)
1 onion, chopped

I first brown the ground beef and then add the onion a few minutes before the ground beef is done. Once the onion is crisp-tender I add the rest of the ingredients and simmer for about 15 minutes. Of course I serve with corn bread!

Suasoria · Chanel

1 good-sized diced onion
3-5 cloves garlic, minced coarsely
1 diced green bell pepper
1-2 diced zucchini
Sometimes diced eggplant* instead of zucchini

Saute all in olive oil on medium for about five minutes.

Add a can of black beans and a can of red beans (I like the red beans that are smaller than kidney beans) or about 3 cups of precooked black/red beans, soaked in water overnight and boiled for an hour or so.

Stir in a Pomi box or large can diced tomatoes with the liquid and a little tomato paste if I have it. Let this all cook together for 30 minutes or so.

Season to taste with chili powder, cayenne or red pepper flakes, cumin, oregano.

Add 1-2 tablespoons of red wine vinegar (very important!)

If it's too watery/juicy I add a couple of handfuls of TVP (texturized vegetable protein, sold as dry crumbles) until it's the consistency I want

At the very end add Bragg's or salt to taste.

* If I use eggplant I'm likely to use all white beans instead of red/black, sub a red pepper for the green pepper, add a few handfuls of frozen corn, and increase the cumin while decreasing the chili powder.