chili?

Can you get canned chili?
These prego hormones are in overdrive! one minute i NEED mexican, the next its chili cheese hotdogs?!
So i need the chilli bit?
If its not in the stores anyone have any recipes as to how to make my own?

This is my chili recipe (and I know some of the ingredients are hotly controversial topics of dispute... )

Olive oil or veg oil (not a lot - enough to keep it from sticking)
1-2 chopped onions
3-4 smashed garlic cloves
2 chopped (bell/sweet) peppers
Chopped hot chilis (as many as you like)
1 pound beef mince

I fry all that up together in a skillet, throwing in some salt & pepper.  When the veggies are tender and the meat is browned, I add:

2-3 tins of beans (pinto beans or kidney beans)
2 tins of tomatoes -- either chopped or squashed up
Hot chili powder to taste  (don't be shy with it!  Go ahead & dump some in there like you mean it!)
Cumin to taste -- my rule of thumb is roughly (by eyeballing) only a third as much cumin as chili powder
Sometimes a dash of cayenne or hot pepper sauce

Let it simmer a good long while (maybe an hour?) until it thickens up.

When I say hotly disputed ingredients, I'm talking the sweet/bell peppers, the beans and the tomatoes.  You could leave all those out -- adding a little water or maybe beef stock to the mixture & end up with a pure beef chili.  You might not need to let that simmer as long.

Uncle Bens does a Chili-con-carne jar which is really easy to make.  Mmmmm, I LOVE chili... too bad DH hates kidneys beans.. and all other members of the bean family.

You can find it in most grocery stores... I know Morrisons has it.

When I say hotly disputed ingredients, I'm talking the sweet/bell peppers, the beans and the tomatoes. 

Wow--I had no idea those were disputed items!    I can't imagine chilli without any of them *especially* tomatoes!

I do a very tomato-y very veggie chlli with beans and I just discovered vegetarian mince so now I'm using that as well.

too bad DH hates kidneys beans.. and all other members of the bean family.

When my husband was a little boy, he & his brother refused to eat kidney beans -- because they were called kidney beans.  So his mum would put baked beans in chili because that's what they would eat.

Wow--I had no idea those were disputed items!   

Oh yes!  I wouldn't be surprised if the anti-pepperite, anti-beanite, and anti-tomato-ite contingencies check in on this thread later...

so its just called chilli con carne?
I suppose it makes sense. with meat....
anyhow thanks!!!!

Oh yes!  I wouldn't be surprised if the anti-pepperite, anti-beanite, and anti-tomato-ite contingencies check in on this thread later...  

Hmmmm.  I wonder if those people say it's more traditional not to use those things?  Hmmm.  

Oh, I forgot to add--a little secret ingredient I use is a pinch-ish of sugar.  It balances out the acid from all the TOMATOES AND PEPPERS.  

This is my chili recipe (and I know some of the ingredients are hotly controversial topics of dispute... )

Olive oil or veg oil (not a lot - enough to keep it from sticking)
1-2 chopped onions
3-4 smashed garlic cloves
2 chopped (bell/sweet) peppers
Chopped hot chilis (as many as you like)
1 pound beef mince

I fry all that up together in a skillet, throwing in some salt & pepper.  When the veggies are tender and the meat is browned, I add:

2-3 tins of beans (pinto beans or kidney beans)
2 tins of tomatoes -- either chopped or squashed up
Hot chili powder to taste  (don't be shy with it!  Go ahead & dump some in there like you mean it!)
Cumin to taste -- my rule of thumb is roughly (by eyeballing) only a third as much cumin as chili powder
Sometimes a dash of cayenne or hot pepper sauce

Let it simmer a good long while (maybe an hour?) until it thickens up.

When I say hotly disputed ingredients, I'm talking the sweet/bell peppers, the beans and the tomatoes.  You could leave all those out -- adding a little water or maybe beef stock to the mixture & end up with a pure beef chili.  You might not need to let that simmer as long.

I do almost exactly the same recipe!  Sometimes I throw in some paprika or cayenne pepper - or even some garlic salt instead of crushing the garlic.

I've seen tins of chili in the shops, though.  Should be easy enough to find.

I would think peppers, tomatoes, and beans would have been a big part of the traditional diet of the indigenous people of Mexico.

Anyway, without those things wouldn't just be meat with onions?

A slow cooker makes beautiful chili. I usually throw in dried beans, onions, garlic, and some water and cook all day or overnight on low, then toss in a couple of cans of tomatoes, chile powder (I use pure New Mexico ground red chiles), cumin, a bit of oregano, and some salt and let it cook for a while longer to blend together. Bell peppers, sometimes. I've even been known to toss in some salsa if I've got a bit hanging around.

No kidney beans for me, ick, but I do like a blend of different types. Must have pintos, though!

Thank you!  You've just made me decide what to cook for dinner tonight!  My recipe is almost exactly the same, but with veggie mince.  I think I'm out of kidney beans though.  Baked Beans make a reasonable substitute though.  My dad always used to make chilli with Heinz baked beans in barbeque sauce, but i'm not sure if they still do those.

Chilli without tomatoes or peppers is just crazy!

Vicky

I haven't made it for eons, but I do it more or less the same way as Carolyn does. I just use a variety of bean types and leave out the meat. 

A slow cooker makes beautiful chili. I usually throw in dried beans, onions, garlic, and some water and cook all day or overnight on low, then toss in a couple of cans of tomatoes, chile powder (I use pure New Mexico ground red chiles), cumin, a bit of oregano, and some salt and let it cook for a while longer to blend together. Bell peppers, sometimes. I've even been known to toss in some salsa if I've got a bit hanging around.

No kidney beans for me, ick, but I do like a blend of different types. Must have pintos, though!

The one time I made chili in a slowcooker (come to think of it, the one time I used my slow cooker!) I just wasn't prepared for the smell when I got home!  It just absolutely invaded our house    I always want to try it again, but can never get myself together to do it!

You can buy chili in a can here... Stagg's I think it's called... it's passable for canned stuff and made my Hormel.
http://www.staggchili.co.uk/

The Dynamite hot is very very hot.

We just had this last night & it's a virtual staple in my house.  The easiest chili (con carne) you'll ever make - best served with either crusty bread or over rice.

250g of beef mince
1 onion, diced
several cloves of garlic

Brown all that in a skillet and then transfer to a large saucepan.  Add:

1 can of chopped tomatoes
1 can of 'Mexican style' or 'chili' red kidney beans
hot chili powder (copious amounts - to taste...maybe start off with 1 tablespoon and go from there)
red pepper flakes (optional - work well)
herbs to taste (whatever you like, I usually use a dash of Italian herbs)

Seriously, the recipe is totally adjustable to your liking.  I generally use chili powder, red pepper flakes, some garlic powder, some Italian seasoning, some cumin, and whatever else I feel like throwing in the pot that day.  Let simmer for as long as you like (20 minutes, 2 hours, however long you have time for, remembering that flavor deepens with time!).  It's seriously a 'throw everything in 1 pot and cook' thing, so totally easy & totally yummy!