How do you eat your chili?

[Hey-O]

Do you eat crackers or bread with your chili?
Wife and I had chili for the first time this fall. I have always have eaten my chili with peanut butter sandwiches or with crackers that I put peanut butter on one at a time. Wife says I am odd but I am perfectly happy being odd.
If I eat chili at a bar I like mustard and horseradis.
I like my chicken noodle soup with a cheese sandwich.
I like to watch and see the different way people eat popular foods. There is a small bar that I eat lunch at sometimes and they serve ranch with pizza.

I put peanut butter on the crackers and throw them in my bowl of chili. That started when I was in a hurry once years ago and I still do it to this day. Quick, easy clean up cheese sandwich. Bread in the toaster, then a little butter, cheese and then in the microwave for about 10 or so seconds. A slice of ham is optional, before you microwave. Poor people have poor ways!! LOL.

 

[69hemibeep]

Put it on a bed of Frito's with cheddar cheese grated on top. Cant be to thin or soupy.

 

[Photon440]

One of the online recipes that I had come across...​

Ingredients​

• ▢ 3 lbs ground beef, , or use half sausage and half ground beef
• ▢ 1 green pepper, , diced
• ▢ 1 red bell pepper, , diced
• ▢ 1 medium onion, , diced
• ▢ 3 small jalapeno peppers, , diced (seeds and veins removed for less spice)
• ▢ salt and pepper
• ▢ 2 teaspoons garlic powder
• ▢ 1/3 cup chili powder
• ▢ 1 1/2 Tablespoons cumin
• ▢ 1 1/2 cups ketchup
• ▢ 3 Tablespoons lime juice
• ▢ 1 Tablespoon brown sugar
• 
  
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons vinegar
• ▢ 1 1/2 teaspoons mustard
• ▢ 3 cups spicy hot V8 , , or regular
• ▢ 16 oz can kidney beans
• ▢ 1 14.5 oz can fire roasted tomatoes
• ▢ salt and pepper

Instructions​

• 
  
• In a large saucepan, brown the ground beef and ground sausage (if using), with a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
• 
  
• Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
• Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
• Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

 

[Photon440]

I leave the cilantro out of this one, but otherwise it's pretty good.

Original recipe (1X) yields 12 servings

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 ½ pounds lean ground beef
• ¼ cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste
• ½ cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Directions​

1. Gather all ingredients.
   
   
2. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
   
   
3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
   
   
4. Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
   
   
5. Stir beef mixture into pepper mixture.
   
   
6. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
   
   
7. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
   
   
8. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
   
   
9. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
   
   
10. Serve hot and enjoy!
    
    
    
    
    
    

 

[Cranky]

I leave the cilantro out of this one, but otherwise it's pretty good.

Original recipe (1X) yields 12 servings

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 ½ pounds lean ground beef
• ¼ cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste
• ½ cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Directions​

1. Gather all ingredients.
   
   
2. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
   
   
3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
   
   
4. Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.
   
   
5. Stir beef mixture into pepper mixture.
   
   
6. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.
   
   
7. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
   
   
8. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
   
   
9. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
   
   
10. Serve hot and enjoy!
    
    
    View attachment 2005676

Wife says TOO much work

 

[toolmanmike]

Wife says TOO much work

Burger, onions, beans, tomatoes and spices is my recipe.

1# burger browned, drain if you like
1 small to medium onion diced fry with the burger or just add to the chili
2 small cans of chili beans with sauce (I like the mixed beans from Wal Mart)
2 small cans of petite diced tomatoes with juice
Chili powder and Cumin to taste. (cumin adds the extra zip) Remember, you can always add more but you can't take it away when you put in too much.

You can cook it on the stove (faster) or in a crock pot.

 

[GTXDAN]

We put grated cheddar cheese on top of ours in the bowl, and mix it in. I'm like Hey-O I have peanut butter on Ritz crackers with mine. I remember going to school we would have chili for lunch and the cooks would cut up blocks of cheddar to have and make peanut butter sandwiches to go with the chili. All the cooks in school were farm wives from out in the country. The advantage of growing up in a small town in farm country. Nobody went away hungry from lunch at school because those women could cook.

 

[68-500]

Cinnamon rolls with the chili is the way to go. Might try some peanut butter and crackers next time around. Whats the preferred cracker? Ritz, butter, or saltines.

 

[GTXDAN]

I'm a Ritz guy for chili, but eat saltines with other kinds of soup.

 

[Scott Engelhardt]

Cinnamon rolls with the chili is the way to go. Might try some peanut butter and crackers next time around. Whats the preferred cracker? Ritz, butter, or saltines.

Saltine and peanut butter. I have never had cinnamon roll with it.

 

[68-500]

Saltine and peanut butter. I have never had cinnamon roll with it.

Strange thats where I got it from. And my son in law from Nebraska does the same.

 

[bandit67]

I prefer my mexican cornbread with chili over crackers.....

 

[1STMP]

Chili over spaghetti.

A Skyline fan, eh?
Went to Ohio for a contract job and tried Skyline
Chili for the first time. One bite....

 

[Fran B]

A Skyline fan, eh?
Went to Ohio for a contract job and tried Skyline
Chili for the first time. One bite....

What is Skyline???

 

[1STMP]

What is Skyline???

Skyline Chili is a restaurant chain that specializes
in serving chili over spaghetti.

 

[Budnicks]

My recipe Chile' Con carne with beans,
that I usually make isn't 'exact measurements'
it's a package of this a can or 2 of that,
& a lot of McCormick's dark chile' powder
(way more then I see in other recipes call for)

soak 1, 16 oz bag of red kidney beans
& 1, 16 oz bag of pinto beans overnight at a min.
drain the beans, next day before cooking
'less flatulent'

*(you can also, substitute canned cooked beans, kidney &/or pinto, even black beans too,
it will cook in an hr if not less, if not having to soak & cook the beans)
**(also, the 5 bean or 15 bean soups 20oz bags, work well if you like the other beans too)

add just enough hot tap water, to cover the beans
add salt & pepper to taste,
(Just don't add it (salt) before the soak, it will make the beans hard
& take a longer time to cook, tender up)
I like garlic salt & sea salt, & fresh coarsely ground pepper corns

In a separate pot (usually)
I start with a big spoon like 3+ tbl spoons of crushed wet garlic
(Safeway, comes in a 1 qt jar already crushed)
a whole medium size red onion, coarse chopped
& whole medium sized white or yellow onion, course chopped
& a nice handful of sweet peppers (seeded), coarse chopped
1# of lean hamburger
(80/20% is fine, 90/10% ground round is better)
1# of ground sausage
(I like Italian sweet sausage the best, if you don't like sausage,
add 2 #s of hamburger)
Coat the bottom of the pan with a lil' extra virgin olive oil
Then 'braze/brown' those ingredients together, lower heat
after onions are soft (almost clear) starting to turn brown, carmalised
drain off excess (fats/oil)

*optional;
If I have a bunch of leftover meats, beef or pork especially
I will dice them in cubes/chunks
use that instead of one or more of the ground meats...

& then only then;
I add the dark chile' powder, to the meat combo, I use a lot of it,
(probably 3 time the suggested amount) stir it in well
I shake the container over the pot for a while, several tbl spoons at a min...

(I buy the big 22-24 oz McCormick containers, of all my spices,
I make blended mixes of special spices one is spicey, with chile' powder one is mild)

only then immediately after browning the meat mix, add;
2 cans of 15 oz of tomato sauce
2 cans of 15 oz of diced petite tomatoes
(both Hunts or Signature Safeway's brand, any brand is fine)
1 can 4 oz of sliced black olives
1 can 4 oz of sliced mushroom
('drained', both mushrooms & olives, before putting in pot)

you can do fresh as well, just takes more time, more $$
I'm single, usually only feeding 2

after all that comes to a boil, meat & spices/sauces etc.
add it, the whole pot to the beans & water
or whichever pot is better/bigger for you & with a good lid,
not too tight fitting, so it won't boil over,
I put a toothpick on one edge of the pot/lid, if the lid isn't vented already
(I soak the beans in a big stainless 6 qt pot)
Then cook the combined pots
just get it to a boil, then turn it down to a low simmer
*cover, after it settles down a bit, so won't boil over
*cook, at low heat simmer & stir regularly, so it doesn't stick
or group/bunch up on the bottom of the pan, it will burn that way

add a lil' hot water like 12 oz, if it starts to get too thick,
before the beans are completely soft/cooked

the beans packages says;
'cooks in 40 min.'
(Yeah maybe; if you like hard crunchy beans maybe, I never cook for only 40 min.s)
I live at altitude, so it takes longer & I cook it waaaaay longer...
I cook the whole mixture for like 3 hrs & let it stand for a while, soak in/thicken up
either reheat on the stove top, it will stay warm/hot if covered for a long time...

it makes appr. *about like (16 bowls/serving of beans mixture)
for us, it's about 8+ meals for 2 people min.

I usually dole out 2 servings for me & dad

*optional;
*I like to put a lil' fresh dice red onion on top
with either a lil' course ground Parmesan cheese
or lil' shredded Sharp Cheddar cheese
if needed, heat it in the micro for 1 min. or so covered so it won't spatter

**I don't put much of the 'hot sauce' in the whole pan, just a few squirts
of Tabasco Sriracha Sauce &/or reg Tabasco Hot sauce
usually, I have it on the side too
I like it pretty dang hot, dad or my guests may not like it 'that hot'
Dad is a just a spicey guy, not 'hot' like me...

I almost always make a batch of 'homemade sweet cornbread',
& honey butter, for that meal
I have it around most of the time anyway, for soups & pastas etc.

*Sometime even a lil' spicey sweet cornbread
with a lil' dark chile' powder added to the mix on top,
stirred in with a toothpick so it gets down in past just the top layer
adds a lil' spice to the taste

If we don't have cornbread
Saltines are just fine
or Fritos Corn Chips are great too

Then put the rest in the fridge 'after cooled',
it's good for 7 days in the fridge at a min., great lunches too
&/or closed Tupperware containers
or thick blue label 'Freezer' Ziplock bags in the freezer,
usually for later dates,
take the stuff out in the morning, thawed by dinner time
heat in a pan or in the micro, is easier...

I think I covered it well...
Enjoy

 

[1STMP]

My recipe Chile' Con carne with beans,
that I usually make isn't 'exact measurements'
it's a package of this a can or 2 of that,
& a lot of McCormick's dark chile' powder
(way more then I see in other recipes call for)

soak 1, 16 oz bag of red kidney beans
& 1, 16 oz bag of pinto beans overnight at a min.
drain the beans, next day before cooking
'less flatulent'

*(you can also, substitute canned cooked beans, kidney &/or pinto, even black beans too,
it will cook in an hr if not less, if not having to soak & cook the beans)
**(also, the 5 bean or 15 bean soups 20oz bags, work well if you like the other beans too)

add just enough hot tap water, to cover the beans
add salt & pepper to taste,
(Just don't add it (salt) before the soak, it will make the beans hard
& take a longer time to cook, tender up)
I like garlic salt & sea salt, & fresh coarsely ground pepper corns

In a separate pot (usually)
I start with a big spoon like 3+ tbl spoons of crushed wet garlic
(Safeway, comes in a 1 qt jar already crushed)
a whole medium size red onion, coarse chopped
& whole medium sized white or yellow onion, course chopped
& a nice handful of sweet peppers (seeded), coarse chopped
1# of lean hamburger
(80/20% is fine, 90/10% ground round is better)
1# of ground sausage
(I like Italian sweet sausage the best, if you don't like sausage,
add 2 #s of hamburger)
Coat the bottom of the pan with a lil' extra virgin olive oil
Then 'braze/brown' those ingredients together, lower heat
after onions are soft (almost clear) starting to turn brown, carmalised
drain off excess (fats/oil)

*optional;
If I have a bunch of leftover meats, beef or pork especially
I will dice them in cubes/chunks
use that instead of one or more of the ground meats...

& then only then;
I add the dark chile' powder, to the meat combo, I use a lot of it,
(probably 3 time the suggested amount) stir it in well
I shake the container over the pot for a while, several tbl spoons at a min...

(I buy the big 22-24 oz McCormick containers, of all my spices,
I make blended mixes of special spices one is spicey, with chile' powder one is mild)

only then immediately after browning the meat mix, add;
2 cans of 15 oz of tomato sauce
2 cans of 15 oz of diced petite tomatoes
(both Hunts or Signature Safeway's brand, any brand is fine)
1 can 4 oz of sliced black olives
1 can 4 oz of sliced mushroom
('drained', both mushrooms & olives, before putting in pot)

you can do fresh as well, just takes more time, more $$
I'm single, usually only feeding 2

after all that comes to a boil, meat & spices/sauces etc.
add it, the whole pot to the beans & water
or whichever pot is better/bigger for you & with a good lid,
not too tight fitting, so it won't boil over,
I put a toothpick on one edge of the pot/lid, if the lid isn't vented already
(I soak the beans in a big stainless 6 qt pot)
Then cook the combined pots
just get it to a boil, then turn it down to a low simmer
*cover, after it settles down a bit, so won't boil over
*cook, at low heat simmer & stir regularly, so it doesn't stick
or group/bunch up on the bottom of the pan, it will burn that way

add a lil' hot water like 12 oz, if it starts to get too thick,
before the beans are completely soft/cooked

the beans packages says;
'cooks in 40 min.'
(Yeah maybe; if you like hard crunchy beans maybe, I never cook for only 40 min.s)
I live at altitude, so it takes longer & I cook it waaaaay longer...
I cook the whole mixture for like 3 hrs & let it stand for a while, soak in/thicken up
either reheat on the stove top, it will stay warm/hot if covered for a long time...

it makes appr. *about like (16 bowls/serving of beans mixture)
for us, it's about 8+ meals for 2 people min.

I usually dole out 2 servings for me & dad

*optional;
*I like to put a lil' fresh dice red onion on top
with either a lil' course ground Parmesan cheese
or lil' shredded Sharp Cheddar cheese
if needed, heat it in the micro for 1 min. or so covered so it won't spatter

**I don't put much of the 'hot sauce' in the whole pan, just a few squirts
of Tabasco Sriracha Sauce &/or reg Tabasco Hot sauce
usually, I have it on the side too
I like it pretty dang hot, dad or my guests may not like it 'that hot'
Dad is a just a spicey guy, not 'hot' like me...

I almost always make a batch of 'homemade sweet cornbread',
& honey butter, for that meal
I have it around most of the time anyway, for soups & pastas etc.

*Sometime even a lil' spicey sweet cornbread
with a lil' dark chile' powder added to the mix on top,
stirred in with a toothpick so it gets down in past just the top layer
adds a lil' spice to the taste

If we don't have cornbread
Saltines are just fine
or Fritos Corn Chips are great too

Then put the rest in the fridge 'after cooled',
it's good for 7 days in the fridge at a min., great lunches too
&/or closed Tupperware containers
or thick blue label 'Freezer' Ziplock bags in the freezer,
usually for later dates,
take the stuff out in the morning, thawed by dinner time
heat in a pan or in the micro, is easier...

I think I covered it well...
Enjoy

View attachment 2006621

You forgot a dash of cumin and a bay leaf....
and maybe a couple jalapeños, .seeds included.
(once everything is in the pot, simmering).
Not worried about the wall of text. Good recipes
require proper detail.

 

[Budnicks]

You forgot a dash of cumin and a bay leaf....
and maybe a couple jalapeños, .seeds included.
(once everything is in the pot, simmering).
Not worried about the wall of text. Good recipes
require proper detsil.

Sounds good to me

Most of my spices are a mixture now,
all dry spices,
both in a large 24 oz plastic McCormicks spice containers
with a sprinkle & pour/spoon lid

IIRC
my spicey blend,
is about 1/2 Dark Chile' Powder, to start & then equal amounts of
Italian seasoning, lemon pepper, chopped/minced onion, onion powder,
Seasoned Salt, fine Garlic salt w/parsley, table sea/salt
chopped/minced garlic, garlic powder, black pepper...
It also used to have Cheyan Pepper too, but dad was complaining too much...

IIRC
my reg. dry spice mix, when I don't want spicey
about 1/8th or equal amounts of each,
Garlic Salt, minced garlic, seasoning salt, minced onion,
Italian seasoning, Lemon pepper, table sea/salt, black pepper

those two spice mixes work for 90% of what I like to cook
great sprinkles for meats too
the spicey one on red meat or pork, as a rub on ribs etc.
the milder one (no chile' powder) on fish & chicken, or sprinkled on salad etc.

I have other spices for other specialty foods,
not in the mixed container, rarely use them

 

[Photon440]

Sounds good to me

Most of my spices are a mixture now,
all dry spices,
both in a large 24 oz plastic McCormicks spice containers
with a sprinkle & pour/spoon lid

IIRC
my spicey blend,
is about 1/2 Dark Chile' Powder, to start & then equal amounts of
Italian seasoning, lemon pepper, chopped/minced onion, onion powder,
Seasoned Salt, fine Garlic salt w/parsley, table sea/salt
chopped/minced garlic, garlic powder, black pepper...
It also used to have Cheyan Pepper too, but dad was complaining too much...

IIRC
my reg. dry spice mix, when I don't want spicey
about 1/8th or equal amounts of each,
Garlic Salt, minced garlic, seasoning salt, minced onion,
Italian seasoning, Lemon pepper, table sea/salt, black pepper

those two spice mixes work for 90% of what I like to cook

I have other spices for other specialty foods,
not in the mixed container, rarely use them

While you're at it, how about the recipe for your 'homemade sweet cornbread'

 

[Budnicks]

While you're at it, how about the recipe for your 'homemade sweet cornbread'

OK

1 cup-ish equal amounts of ground corn meal
& 1 cup-ish wheat flour
(not the over processed pure white stuff)

about a 1/2 cup of Bisquick brand mix
about a 1 heaping tablespoon of cornstarch
1 reg tablespoon of baking powder so it rises better/fluffier

*optional
I put spices in it, like a mild mix of garlic power & onion power,
Italian seasoning, or season salt & maybe pepper to taste

1 cup-ish of sour cream
1 cup-ish of milk
(I can use Almond milk too)
2 large eggs
(or 3 small eggs)
1 cup-ish of sugar
1/3rd-ish cup of Agave
(honey will work fine just not as sweet)
like 3 heaping tablespoons of Crisco vegetable shortening,
or I do 1 big/mixing or serving spoon full
helps make it creamer, also a lil' indulgent
(or if you like, use Olive oil, like 1/3-ish of a cup, can substitute that)

I whip the sugar, Agave, sour cream, milk, eggs, Crisco together,
in a big measuring cup or a lil' stainless bowl
Add blend it over & into the dry mix, start stirring it

*add a lil' splash of milk if too thick, add a lil' of corn meal if too thin
& stir

mixed well, don't over mix, just make sure no big lumps
also make sure it wet enough, but not so wet it's like a milkshake
it will rise a bunch & needs to be thick

Pour in a (I use Pam spray) greased 9" x 13" nonstick pan
fill to about 2/3rd, but not too much more & let it rise a lil' 10 min.s
I like to run a wet spoon around the outside edge of the pan after pouring it in
so it doesn't stick as much to the sides & roll over, if that makes sense
(can put the rest if too much mix, in a smaller pan & cook it less time,
along with the bigger pan)
cook for like 28-32 min.s at least 400* (my oven I do 425*)
if you do choose the higher temp, check it often 'after 20 to 25-ish min.s'
so not to burn the bottom, the sugar & honey settles
(I'm at altitude, it will cook faster if you're at lower elevations)

I use a toothpick to check it see if it's still wet batter, in the middle
it will rise quite a bit, don't be alarmed, you can put the pan
on top of a cookie sheet if you want
my mix, it's a big pan of cornbread, thick & it's like 2+"s in the middle
but you can do a smaller batch, just do less of everything...

I must say
I rarely actually exactly measure anything, more of a pour & go method
it's more like a feeling or texture, or appearance deal...

Enjoy