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The Vegetarian Chili Recipe Using Alternatives to Animal Ingredients

Posted on 02 January 2012 by admin

Missing the taste and texture of meat in your meals? You may not be able to use meat in your vegetarian chili recipe, but who says you can’t use a meat substitute? Believe it or not, there are many vegan alternatives to animal ingredients. And, while it’s true they don’t taste like the real thing, they come awfully close. Below are some of the safe vegan alternatives to common animal ingredients.

Meat. Try portobello mushrooms, textured vegetable protein or TVP, tempeh, tofu, beans, eggplant, or seitan. If you can’t think of a single vegetarian chili recipe that will complement any of those perfectly, take your search online. You’ll be surprised at the number of recipes you can find.

Parmesan cheese. Make your own fake Parmesan cheese by blending 1/4 tablespoon salt, 1/4 cup toasted sesame seeds, and 1/4 cup nutritional yeast flakes.

Blend until everything has been completely ground up, and use the same way you would the regular Parmesan cheese.

Mayonnaise. Most vegans live in fear of mayo but not you, and not with this tofu mayo. Simply blend 1 cup silken or firm tofu, 1 small garlic clove that has been minced, 1 teaspoon good mustard, 1/4 tablespoon salt, and 2 tablespoons cider vinegar. Continue blending while you pour the canola or olive oil.

Sugar. Fruit juice, sucanat, and natural sugar are great alternatives to the usual sugar households use.

Eggs. Instead of eggs, you can use flaxseed, tofu that has been pureed, soy eggs, or egg substitutes.

Milk. Can’t use regular milk in your cooking? Improvise with almond milk, soy milk, oat milk, or rice milk.

Don’t limit yourself to this list, though.

Experiment with different ingredients so you can come up with textures and flavors uniquely your own. In the same way there is more than one way to skin a cat, there are 101 ways to whip up one vegetarian chili recipe after another.

Bill Hansen is a writer and researcher on vegetarian chili recipes. If you want to know more about how to follow a healthy vegetarian lifestyle and at the same time receive a FREE vegetarian gift in a few minutes that could prove extremely valuable to you please visit: http://www.aboutvegetarianrecipes.com

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A Crock Pot Chili That You Can Easily Make at Home !

Posted on 05 January 2011 by admin

Do you have a crock pot in a closet or kitchen cabinet someplace in your house? Are you a throwback to the 70’s? I am! But what the hey! When was the last time that you used it to actually cook something? The crock pot is not some old “fad” that has come and gone you know! The crock pot is alive and well today! Just take a look at how it has evolved over the years when you go to the big retail outlets in your town. I remember when they were strictly “manually” operated. A manual knob for warm, medium and high. Today, they are all glitzed up with fancy electronic controls and readouts. Today, they are like the crock pots that you would expect on the starship Enterprise! The crock pot is not a lazy way of cooking, on the contrary it is so efficient as to be able to prep the ingredients you want then put them in the crock in the morning and when you get home, viola! dinner is served. It is an economical way of cooking. If you are a chili lover as I am then you know that the crock pot is a great way to make your best chili recipes quickly and easily! So let’s make some chili shall we!

The ingredients:

3 pounds of steak. You can use round, flank, skirt, chuck if on a budget. Any cut you want. I like to cube and shred the meat for texture purposes.

1 15oz can of beans. Any will do, kidney, small red beans, pinto beans. No white beans for this recipe though!1 large onion finely chopped either a brown or red onion the choice is yours.

1 large green bell pepper finely chopped.
4 bulbs of garlic finely chopped.
1 small can 6-8 oz tomato sauce.
1 small can 6-8 oz tomato paste.
1 6-7 oz can of diced green chilies.
1 big can 28oz of fire roasted tomatoes plain or with green chilies mixed in or 6 to 8 large tomatoes that you have roasted on the BBQ.

1 tablespoon of California chili powder.
1 tablespoon of New Mexico chili powder.
1 teaspoon of smoked paprika.
1 1/2 teaspoon of cumin.
3 tablespoons of olive oil.
1 1/2 teaspoons of salt or season salt.

OK, Let’s get cooking!

I love large skillets! my fave is a cast iron skillet. I am old fashioned that way! So, get a large skillet and put your beef in it to brown it up  in the 3 tablespoons of olive oil. When the beef is all browned it is time to toss it into the crock pot and then toss the rest of your ingredients in there as well! Cook this mixture for 6 to eight hours, and if you are home at the time then taste it every now and again to see if you want to add something to it or not! As an aside as always I suggest cooking this mixture or any chili recipe a day in advance as the flavors get to mingle together, but if that is not possible that is OK too! This meal is ready to eat and enjoy!

In this article we have looked at one of the best chili recipes you can make, simple crock pot chili recipes that are easy, creative and fun to make as well as being healthy and quite satisfying!

If you enjoyed this article and enjoy making chili and would like to learn more of the best chili recipes then please visit: http://bestchilirecipes.net today!
Article from articlesbase.com

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How To Make Classic Chili And Bean-Less Chili Recipes

Posted on 04 January 2011 by admin

When it comes to making chili, I enjoy making it all year long. During the summertime, its a nice family dinner that doesn’t require the use of an oven on a long hot summer day. During the winter, chili is a great meal during those long dark cold winter days.

The first recipe is a classic recipe…but the second one is a Texas-style bean-less version. If you enjoy making freezer meals, I would suggest using the first recipe as it freezes well for future meals. Each one will feed 4-6 people.

Classic Chili Recipe

2 lbs. lean ground beef
1 clove garlic, minced
2 medium onions, finely chopped
1 1/2 teaspoons table salt
2 tablespoons chili powder
1/4 teaspoon red cayenne pepper
dash of cloves
2 large cans kidney beans plus juice
1/2 teaspoon black pepper
1 teaspoon paprika
2 teaspoons basil
4 cups tomato juice
1 can crushed tomatoes

Note: If you like it really spicy, you can increase the chili powder to 4 tablespoons.

In a large skillet, brown your lean ground beef with minced garlic and finely chopped onions until ground beef is no longer pink. Drain grease from beef and set aside. In a large stock pot, combine all of the above ingredients including the spices. Stir in the browned ground beef. Turn heat to low and simmer for approximately 45 minutes or until its done.

Bean-less Beef Chili

2 lbs. lean boneless beef chuck
1/4 cup salad oil
1 large onion, finely chopped
3 green peppers, diced
3 cloves garlic, crushed
2 (28 ounce) cans tomatoes
1 (12 ounce) can tomato paste
3 tablespoons chili powder
1/4 cup granulated sugar
2 tablespoons table salt
1 tablespoon oregano
1 teaspoon crushed red peppers
3 cups water
1/2 cup shredded Monterey Jack cheese for garnishing

Rinse and cut beef chuck into 1″ cubes and set aside. In a large stock pot, heat salad oil over medium heat and add in the beef cubes. Brown beef cubes on all sides until they are no longer pink. Remove beef cubes and set aside. Stir chopped onions, green pepper and garlic in the stock pot for 10 minutes over medium heat, stirring every 2-3 minutes. Return the beef cubes to the stock pot and then add in the can of tomatoes with liquid and remaining ingredients, except for the cheese. Bring to a boil and then reduce heat to a simmer, cover stock pot and cook over low heat for 1 hour or until done. Ladle chili into bowls and sprinkle Monterey Jack cheese on top.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Article from articlesbase.com

www.cookingrecipestv.com – Chef Brian prepares his “soon to be”, award winning chili recipe in this how to video. The best beef chili recipe? Possibly, this recipe has chipotle chili, beer, onion, green and reb bell peppers, beef & beans.

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Super Easy Chili Recipes

Posted on 04 January 2011 by admin

Think you can’t cook? Think again; super easy chili recipes are one way to feed yourself and/or your family, and not for a lot of money. And lest you think you have to slave over a hot stove all day long to do this, rest assured you don’t. Most recipes can be thrown together in a few minutes and cooked for under an hour; alternatively, of course, you can also use a crockpot for some of them.

If you are a vegetarian, leave the ground beef out of the recipes or substitute textured vegetable protein for a meat like texture. You can find textured vegetable protein (TVP) at health food stores or online.

Basic “super easy chili” directions

If you’re using ground beef, choose ground sirloin and use about a pound’s worth, then add a little salt and pepper. Cook it in a crockpot or Dutch oven over medium heat, stirring, until the meat is done. You can drain the fat off to lower the fat content or can use a baster to remove grease without having to remove the meat.

Ingredients to add

With super easy chili, really, the sky’s the limit. You can add just about anything you’ve got in your pantry and refrigerator and make a decent chili recipe as long as it “fits” the general flavor. One possible variation is to take a pound of ground sirloin, and add the following spices:

Half a teaspoon of salt A quarter teaspoon of pepper Half a teaspoon of cumin 2 1/2 teaspoons of chili powder

To that, add a 15-ounce can of kidney beans that have been rinsed and drained, some ketchup (a tablespoon or two), and a cup and a half of water. Add two 10-ounce cans of tomatoes (undrained). If you want some spice in addition to what you’ve already put in with the above spices, you can choose a variety of canned tomatoes that has green chilies included.

For really quick and easy chili, you can stir in all of the ingredients, bring to a boil, and then reduce the heat and simmer uncovered for 30 minutes. After that, let the chili sit in the pot for another 15 minutes to absorb more flavors and improve even further.

For a little refinement, you can stir the chili powder and cumin into the meat first, sauté, and then add the rest of the ingredients.

Variations

Besides the vegetarian substitution of textured vegetable protein for the meat, you can also add ground turkey instead of ground beef if you want a dish that’s lower in saturated fat.

For a more “Italian” flavor, add half a cup of chopped red bell pepper, half a teaspoon dried oregano, and five cloves of chopped garlic to the recipe above. With this variation, add the garlic and red bell pepper to the cooked meat, stir for three to four minutes, and then add the remaining ingredients.

For more kick, you can also add more green chilies besides those that are already included in the tomatoes above, up to two 4-ounce cans, drained and rinsed. If you want a milder chili, you can omit the chilies altogether, and you can use tomatoes that do not have green chilies included.

These are pretty basic instructions, but as you can see, chili is meant to be a self-invented recipe to some extent. Have some fun with ingredients you’ve already got in your pantry, refrigerator and freezer, and see what you come up with. Remember that it’s meant to be fun and easy, so be creative!

Want more super easy chili recipes? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article from articlesbase.com

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Chicken Chili Recipes – Find Chicken Chili Recipes

Posted on 04 January 2011 by admin

Chicken Chili Recipes are often difficult to find on the internet. If you are interested in making delicious Chicken Chili, this article will help you find the best Chicken Chili Recipes available. Chicken Chili can be a great part of your diet and is perfect to make for company. Find the best Chicken Chili Recipes on the internet by reading this article.

Before I continue to discuss Chicken Chili Recipes – I’d like to thank you all for reading this article. Because the economy is so terrible right now, I’m offering all Americans reading this article a free 0 grocery card. Use this card to buy groceries for you and your family at almost any major grocery store in the country. Just click on the link below and enter your ZIP code to learn more about this limited time offer.

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Chicken Chili can be a challenge to cook properly, but if you have the right recipe it can be a wonderful food which is perfect for any occasion. If you want to cook the perfect Chicken Chili, you need to find delicious Chicken Chili Recipes. Before you start any recipe for Chicken Chili, you should read it carefully and ensure you have all the ingredients it requires. Also, preheat the over, stove or grill if the recipe asks you to. Having the freshest ingredients will also help your Chicken Chili taste delicious. Don’t wait – get started on a delicious Chicken Chili Recipe now – click here to visit FoodNetwork.com – the best source of Chicken Chili Recipes on the internet!

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Best Chili Recipes-You Can Lose Weight Eating This Low Calorie Chili Recipe!

Posted on 04 January 2011 by admin

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are texturized like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.
2. 4 garlic bulbs finely chopped.
3 tablespoons of either California or New Mexico chili powder.
1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!
I  tablespoon of cumin.
1 teaspoon of smoked paprika.
1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.
2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.
1 large onion chopped fine. Either a brown or red onion the choice is yours.
1 1/2 of a cup or more depending on taste of canned diced chilie. The Hatch chilie variety is best in my opinion.
3 to 4 tablespoons of tomato paste.
1 or 2 dashes of worcestshire sauce.
1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the non stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up.  When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4  hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your worcestshire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When  your guests arrive it is chow time!

Note: If you feel that this chili recipe comes out too loose and your want to maintain it’s low calorie status, then  you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.

In this article we looked at one of the best chili recipes around! Low carb and high protein chili is heart healthy, filling and satisfies the appetite! There are many ways to prepare this type of chili recipe at home and your family and friends will love it.

If you would like to learn more about chili and the many recipes of chili out there then please visit: http://bestchilirecipes.net

Article from articlesbase.com

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Vegetarian Chili Recipes: Delicious Choices for Vegetarians!

Posted on 04 January 2011 by admin

Are you a chili lover? Don’t you think your favorite dish can go hand in hand with your low calorie or vegetarian diet? Now, in this article, I am about to give you two vegetarian chili recipes. You will be happy that you do not have to give up your your love for chili to follow a healthy life style.

One of the two recipes is for the average palate, and the other is spicier.

* Vegetarian Chili for Average Palate

Here is a simple, easy to prepare chili recipe. For this recipe, you will need:

– 1/2 onion, diced

– 1 bell pepper, diced

– 3 garlic cloves, minced

– 2 teaspoons olive oil

– 1 can of diced tomatoes

– 3 tablespoons vegetable broth

– 2 tablespoons chili powder

– 1 can of pinto or black beans, drained

– 1 can of kidney beans, drained

1. Get a large soup pot, and add the olive, onion, garlic and bell pepper to the pot. Saute for about 4 or 5 minutes.

2. Add the tomatoes, vegetable broth and chili powder to the pot, and stir the mixture.

3. With the heat set to medium-low, add the black beans and kidney beans to the mixture.

4. Cook the chili for at least 20 minutes, stirring occasionally. If you have the time, reduce the heat and let the chili simmer for a while. The longer the cooking time, the more enhanced the flavor will be.

* Hot Vegetarian Chili

Do you like your chili hot and spicy? If so, this recipe is for you.

You will need the following ingredients for this recipe:

– 1 onion, diced

– 3 cloves of garlic, minced

– 2 tablespoons olive oil

– 1 28 ounce can of diced tomatoes

– 4 tablespoons of chili powder

– 1/2 teaspoon of cayenne pepper

– 1 teaspoon each of cumin, red pepper flakes, and salt

– 1 1/2 cups of hot salsa

– 1 cup of water

– 3 cans of kidney beans

1. Get a large soup pot, and put in the olive oil, onions and garlic. Saute for about 4 minutes.

2. To the pot, add your tomatoes, cayenne, chili powder, cumin, red pepper, salt, hot salsa and water. Give the mixture a stir, and then let it simmer for about 30 minutes, stirring occasionally.

3. Last, add the bean to the pot, and let the chili simmer for another 30 minutes. Then, your hot and spicy vegetarian chili is ready for serve!

If you are a chili fan and a vegetarian the same time, you can give these two vegetarian chili recipes a try. You may find that you do not have to give up your favorite dish to stick to your healthy diet.

Is vegetarian chili recipe your cup of tea? You may learn more about vegetarian recipes from our online guide. You may also like to check out this related artilce about low calorie and vegetarian recipes.

Article from articlesbase.com

Check out this classic Texas Chili that’s been cooked up in the States since the mid 1800’s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you. This is all meat chili Texas Country style. This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend. Give it a try. Our BBQ Pit Boys Texas Chili recipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

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Vegetarian Chili Recipes – 5 Tips to Making Great Vegetarian Chili At Home!

Posted on 04 January 2011 by admin

Well, we all know that vegetarian chili has no meat in it! That is a give in. The old saying of “fat is where the flavor is” well, that does hold true does it not? So what do we do when we want to add flavor to vegetarian chili recipes? We add chilies for a bit of heat and some flavor, remember that there are many chili pepper varieties out there and being familiar with as many as you can and the properties of each will only aid in your chili cooking endeavors.. There are of course other things that can be added and we will cover them. In this article we will look at 5 simple tips to making great vegetarian chili recipes.

Tip 1. Know thy chili peppers! Getting to know the chili peppers that you will use will help you in figuring out just how much heat you can take in your chili dish. So the trick is to know which types of chili peppers are the hottest. We all know that a bell pepper is not going to impart heat at all in our recipes, but we do know that a jalapeno or habanero are some of the hottest chili peppers around. They make pepper spray for the police out of habanero chili, so you can imagine how hot it is! So if using this type of chili in your dish use it sparingly and work your way up to the heat level that you are satisfied with. In most cases, most people use the good old standby of the Jalapeno chili pepper and that is fine. They have a mild/medium heat and most people can handle that. It is my opinion that you should learn and experiment with other types of chilies in your various recipes.

Tip 2. When you are cooking your vegetarian chili recipes, it is a good idea to start adding your chilies toward the end of the dish around the last two hours of cooking. This lets the other flavors blend and then you add the chilies and you add another layer of texture as well as flavor. Add slowly and taste often with your spoon until the desired hear level is reached. The best part about chilies is that they are loaded with vitamin C and antioxidants that are good for your immune system. Chilies are also thermogenic and help in losing fat if you use them in your diet.

Tip 3. Chilies are rated by Scoville heat units. This means that some chili peppers can actually burn the skin, eyes or nasal passages. Do not handle chili peppers with your bare hands! If you have cooking gloves, use them! If you do not have cooking gloves, get some! If that it is not possible at the moment, then coat your hands in olive oil to add a layer of protection from the chili pepper juices. Of course if you do not want to chop your chili peppers then you can grind them in any number of ways and with any number of kitchen gadgets.

Tip 4. How much heat from chili do you think you can handle? If not much there are a couple of things that you can do. The first thing is to get the seeds out of the chilies you will use. Another tip is to cut out or remove the “ribs” inside the chili peppers. There is much debate as to what is the hotter part of the chili pepper, the ribs or the seeds? I personally do not care because in my humble opinion they are both real hot! Taking these steps will reduce the heat of many chilies to something a bit more mild in heat for your vegetarian chili recipes.

Tip 5. You know the old saying “Man, and Woman cannot live by bread alone.” Well, Man, and Woman cannot live by chili alone, either! Chili is a synergistic food. They taste fine by themselves, but only enhance the tastes of other elements in a recipes and the other elements of the recipe enhance the flavor of the chili. Chili peppers that are added to things like onions, garlic, various beans, hard tofu or tofu products, and fire roasted tomatoes can really make your vegetarian chili recipes fly! You do not add all these ingredients together at the same time. In fine dining it is called building layers of flavor. So you need to start by mixing and sautee’ of the items that are not hot and slowly adding in your chili peppers keep in mind always a little touch of salt and a little touch of either black or white pepper.

In this article we looked at 5 simple tips for making great vegetarian chili recipes that you can make at home tonight. I hope you enjoyed reading it. If you would like to learn more about some of the best chili recipes then please visit: http://bestchilirecipes.net/ today!

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Best Chili Recipes-5 More Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

In this article we will explore 5 more simple tips to making great chili at home! These are all very basic and yet at times overlooked. The little extra attention to detail will greatly enhance the experience of the meal and your family and guests will love your for it! So here we go!

Tip 1. It is always better to use fresh veggies over frozen. Fresh anything in the kitchen is a universal law! Try to stay away from veggies that are starting to brown in the refrigerator. I know it is easier to take a shortcut and use frozen veggies, but if you take the time and use fresh ingredients you will be much happier with the results! Hey!, if you live in a part of the country where you are near a farmers market then you have it made in the shade! If you can get fresh chilies in many varieties then get them and you will make a wonderful impression! Remember! Quality over quantity! Make an impression to your guests and they will love you for it!

Tip 2. It is my humble suggestion that if you can cook your chili a day in advance to allow the flavors to “marry” then do it! You will see that the flavors that you get will greatly satisfy you and your guests. Of course if you do not have the luxury to do it this way and you are rushed for time then you can start your chili early in the morning and let it simmer for the major part of the day checking it from time to time with the cooks secret weapon, the spoon! This will allow you to add more of this or that to get your chili just right so that when your guests arrive they will have a satisfying meal. That is what it is all about folks, making people happy with your creations!

Tip 3. Quality over quantity I go back to it again and again. Use your own spices and herbs and do not settle for those prepackaged envelopes of chili mix as they usually have lots of sodium and sodium is something that you want to have control over as you are the chef! Hey!, check this out: Get some zip lock bags and make  yourself a bunch of premade spice bags for your chili cooking or any other type of recipe and store them in the freezer. They will stay for a very long time and save you time in the long run. Keeping your herbs and spices in the freezer for a year is better than letting them dry out and lose the flavorful oils in them to the dryness of a kitchen cabinet in the course of a year!

Tip 4. When it comes to using herbs and spices do not use “old” inventory. If you have had spices exposed to the air because of improper storing or packaging then get rid of those and go buy some new stuff. This will greatly enhance the flavor of your chili as those precious flavorful oils of the new herbs and spices will change the whole presentation of this or any dish! This applies if your are using dried herbs and spices. Of course if you can get your hands on the fresh stuff then  your chili recipe is sure to be a big flavorful success! I promise! Fresh is best! Take the extra effort to find fresh herbs and spices and you will have the best chili that you have ever had in your life!

Tip 5. The best part of the cooking experience whether you are making chili or anything else for that matter is to have fun! Turn up the stereo and rock out while you are working. The kitchen is not a funeral home and it definetly should not be considered a drudgery, it is made for being creative and having fun. Get the kids involved with you and teach them some kitchen basics! Heck! Get the hubby in there too and teach him a few kitchen tricks so that oneday you can say to him, “hey honey! why dont you make some chili for the weekend?” Get some friends over for a chili making party! Let everyone make a suggestion and then when the meal is done it is pig out time! Cooking with friends and family is a great social medium. Cooking has the power to bring people together and share. I am a firm believer in this!

This article looked at 5 more simple yet very effective tips to making some of the best chili recipes you have ever made! If you enjoyed this information and recipe and would like to learn more of the the best chili recipes around then please visit: http://bestchilirecipes.net/ today!

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Best Chili Recipes-5 Simple Tips To Making Great Chili At Home!

Posted on 04 January 2011 by admin

Chili is a metaphysical thing in the world of cooking.  There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lot’s of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of “the canned stuff,” then welcome! Even if  you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick don’t use water to thin it out that is what everyone in the world does. Use broth instead! Water will “kill” the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until  you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to  make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno’s. This is fine in most cases and they do bring the “heat!” But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, dont settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You dont want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot’s of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cooke the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

In this article we looked at 5 simple tips to making great chili at home. The best chili recipes are the one’ we create at home and our families and friends enjoy them! If you enjoyed this article and would like to learn more of the best chili recipes and how to make them, then please visit: http://bestchilirecipes.net today!

Article from articlesbase.com

In this video, Betty demonstrates how to make a great warm-up for wintry days, her Quick Chili. This is chili with browned ground beef, canned beans, tomatoes, and green chilies, flavored with convenience packages, so that there is no chopping—and the chili cooks in 15 minutes with almost no clean-up! Ingredients: 1 pound lean ground beef (2) 15-oz. cans kidney beans, undrained 14.5-oz. can diced tomatoes, undrained 10-oz. can diced tomatoes and green chiles, undrained 1 ¾-oz. envelope chili seasoning mix (You may use your own blend of chili powder, cumin, and cilantro.) 1 ½ cups water 1 tablespoon instant onion soup and dip mix (You may use chopped onion and a little minced garlic.) Shredded sharp cheddar cheese for topping In a large, deep skillet or Dutch oven, brown 1 pound lean ground beef, until it is crumbly and cooked through. Drain, if needed. Add (2) 15-oz. cans undrained kidney beans, a 14.5-oz. can diced tomatoes, a 10-oz. can diced tomatoes and green chiles, a 1 ¾-oz. envelope chili seasoning mix, 1 ½ cups water, and 1 tablespoon instant onion soup and dip mix. Stir mixture thoroughly. Place over medium-high heat, and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Serve by ladling a generous amount of chili into a bowl or mug, and top with about ¼ cup shredded sharp cheddar cheese per serving. Provide saltine crackers to accompany this delicious chili. If you want a quick and easy great-tasting chili that is economical
Video Rating: 4 / 5

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