Red Mosquito

Chris_H_2 wrote:Why do you need rice (or Fritos)? Shouldn’t the chili speak for itself? Maybe it’s a Midwest thing, but we don’t do rice (or especially Fritos) around here.

The best known chili in the Midwest is made with spaghetti so ummm...no.

Chili recipe I use:

1-2 onions depending on size diced
1 sweet bell pepper (red, yellow or orange) diced
1-3 carrots depending on size diced
2-3 lbs. ground beef (80/20 because anything less would be uncivilized)
2-3 tbsp ground cumin
1 32 oz. can diced tomatoes
1 jalapeño (take out the seeds and ribs if you are not into spicy) diced
2-3 chipotle peppers (I use chipotle in adobo sauce which you can get in a can at the grocery store - I also throw in some of the sauce for a little extra flavor) (also, same deal with the seeds since chipotle peppers are just smoked jalapeños) diced
Chili powder (I eyeball it but a fair amount)
A few dashes of cayenne pepper
1 15 oz. can red beans
1 15 oz. can black beans
1 15 oz. can cannelini beans

Dice onions, peppers and carrots and sauté/ sweat out in large pot. Season with salt and black pepper. After approximately 7-10 mins, add cumin and cook for 1 minute. Put in and brown all of the ground beef. Once browned, add jalapeño, chipotle peppers, chili powder, cayenne pepper, diced tomatoes, all of the beans, and a 15 oz. can of water and season with salt and black pepper. After it has reduced a little from the water, simmer on low for as long as you can (an hour, maybe 2?). Enjoy!

I will sometimes include celery as a vegetable to sweat out in the beginning of the process but it most depends on what I have around. I got this recipe initially off Food Network but over the years I made it so many times nearly everything is eyeballed and I am sure I am nowhere near that initial recipe.

Plenty of beans, meat, and tomatoes... and no goddamn rice. (Fritos and cheese on top are cool tho)

liebzz wrote:

Chris_H_2 wrote:Why do you need rice (or Fritos)? Shouldn’t the chili speak for itself? Maybe it’s a Midwest thing, but we don’t do rice (or especially Fritos) around here.

The best known chili in the Midwest is made with spaghetti so ummm...no.

Chili recipe I use:

1-2 onions depending on size diced
1 sweet bell pepper (red, yellow or orange) diced
1-3 carrots depending on size diced
2-3 lbs. ground beef (80/20 because anything less would be uncivilized)
2-3 tbsp ground cumin
1 32 oz. can diced tomatoes
1 jalapeño (take out the seeds and ribs if you are not into spicy) diced
2-3 chipotle peppers (I use chipotle in adobo sauce which you can get in a can at the grocery store - I also throw in some of the sauce for a little extra flavor) (also, same deal with the seeds since chipotle peppers are just smoked jalapeños) diced
Chili powder (I eyeball it but a fair amount)
A few dashes of cayenne pepper
1 15 oz. can red beans
1 15 oz. can black beans
1 15 oz. can cannelini beans

Dice onions, peppers and carrots and sauté/ sweat out in large pot. Season with salt and black pepper. After approximately 7-10 mins, add cumin and cook for 1 minute. Put in and brown all of the ground beef. Once browned, add jalapeño, chipotle peppers, chili powder, cayenne pepper, diced tomatoes, all of the beans, and a 15 oz. can of water and season with salt and black pepper. After it has reduced a little from the water, simmer on low for as long as you can (an hour, maybe 2?). Enjoy!

I will sometimes include celery as a vegetable to sweat out in the beginning of the process but it most depends on what I have around. I got this recipe initially off Food Network but over the years I made it so many times nearly everything is eyeballed and I am sure I am nowhere near that initial recipe.

Also want to carefully note that depending on your usage of the peppers and the amount of adobo sauce you use this recipe varies from barely medium to blow your face off.

liebzz wrote:

liebzz wrote:

Chris_H_2 wrote:Why do you need rice (or Fritos)? Shouldn’t the chili speak for itself? Maybe it’s a Midwest thing, but we don’t do rice (or especially Fritos) around here.

The best known chili in the Midwest is made with spaghetti so ummm...no.

Chili recipe I use:

1-2 onions depending on size diced
1 sweet bell pepper (red, yellow or orange) diced
1-3 carrots depending on size diced
2-3 lbs. ground beef (80/20 because anything less would be uncivilized)
2-3 tbsp ground cumin
1 32 oz. can diced tomatoes
1 jalapeño (take out the seeds and ribs if you are not into spicy) diced
2-3 chipotle peppers (I use chipotle in adobo sauce which you can get in a can at the grocery store - I also throw in some of the sauce for a little extra flavor) (also, same deal with the seeds since chipotle peppers are just smoked jalapeños) diced
Chili powder (I eyeball it but a fair amount)
A few dashes of cayenne pepper
1 15 oz. can red beans
1 15 oz. can black beans
1 15 oz. can cannelini beans

Dice onions, peppers and carrots and sauté/ sweat out in large pot. Season with salt and black pepper. After approximately 7-10 mins, add cumin and cook for 1 minute. Put in and brown all of the ground beef. Once browned, add jalapeño, chipotle peppers, chili powder, cayenne pepper, diced tomatoes, all of the beans, and a 15 oz. can of water and season with salt and black pepper. After it has reduced a little from the water, simmer on low for as long as you can (an hour, maybe 2?). Enjoy!

I will sometimes include celery as a vegetable to sweat out in the beginning of the process but it most depends on what I have around. I got this recipe initially off Food Network but over the years I made it so many times nearly everything is eyeballed and I am sure I am nowhere near that initial recipe.

Also want to carefully note that depending on your usage of the peppers and the amount of adobo sauce you use this recipe varies from barely medium to blow your face off.

Thank you, good friend, for answering the call.

look at all those beans!

That’s a taco soup if you ask me. What’s next? Tortilla chips?

lennytheweedwhacker wrote:look at all those beans!

Yeah. Those would be left out.

A bit of sour cream as a garnish mixed in is tasty. Can also help cut the heat if you’ve made your chili too spicy.

spike wrote:A bit of sour cream as a garnish mixed in is tasty. Can also help cut the heat if you’ve made your chili too spicy.

Already planned that one.

Was planning on a big vat of chili for the game, but yesterday, our friends invited us over so it’s not happening.

liebzz wrote:

Chris_H_2 wrote:Why do you need rice (or Fritos)? Shouldn’t the chili speak for itself? Maybe it’s a Midwest thing, but we don’t do rice (or especially Fritos) around here.

The best known chili in the Midwest is made with spaghetti so ummm...no.

You misspelled “infamous”

What’s a Frito ?

Can I use Navy Beans?

dimejinky99 wrote:What’s a Frito ?

Fried corn chips. Like somebody else said, in Texas and other parts of the Southern US you cover these with chili and cheese to make Frito Pie. My local BBQ place makes one with chili and chopped beef that is ridiculous.

Doesn’t a true Frito Pie mean the chili and cheese are poured directly into the bag of Fritos and served as such? Hence the walking taco nomenclature.

Orpheus wrote:

dimejinky99 wrote:What’s a Frito ?

Fried corn chips. Like somebody else said, in Texas and other parts of the Southern US you cover these with chili and cheese to make Frito Pie. My local BBQ place makes one with chili and chopped beef that is ridiculous.

They look tasty.
Thanks. I don’t think I’ve ever seen them before.

spike wrote:Doesn’t a true Frito Pie mean the chili and cheese are poured directly into the bag of Fritos and served as such? Hence the walking taco nomenclature.

No. And I've never heard the phrase "walking taco" in my life.

man do i love a good walking taco

walking taco was the name of my first band

what was the second?

doug rr wrote:what was the second?

greta van fleet