I'm making chili today.

[Ptah]

If I use the store brand {Safeway} instead of McCormick brand


will it still be chili? I'll save 50 cents if I go cheap.

[HappyMe]

1. lol!

Might be the cleaning stuff fumes, but I laughed my ass off at the song.

Sure it will still be chili. I usually put extra chili powder in too. And red pepper flakes.

[Ptah]

2. I like their Mighty Mouse much more than Andy Kaufman's version

[HappyMe]

4. 100% better than Kaufman.

Thanks for posting. I am so bookmarking this.

[Ptah]

6. My daughter's SO is from the rez.

Enjoy.

[Kaleva]

3. My recipe

2 cans of diced tomatoes
2 cans of corn
2 cans of chili beans
2 cans of red kidney beans
1 small onion diced
2 lbs. of browned hamburger-drained
1 46 oz. bottle of Spicy V-8 juice

Add salt and pepper to taste.

[HappyMe]

5. Kidney beans?!

Blasphemer! Black beans or chili beans.

Onion, garlic, green pepper, 2lbs burger meat, diced tomatoes with green chiles, crushed tomatoes, chili powder, red pepper flakes. Sometimes I add about 1/2 bottle of beer.
Cheddar cheese, macaroni, sour cream, jalapenos for serving.

[LaurenG]

7. Meat?! You're both almost right

except for the meat they both look great.

[Kaleva]

8. That's all I had at the time...

and I liked it so that's the way I've made it since.

[HappyMe]

9. My cousin always used V8.

It was good. Meant no disrespect.

[Kaleva]

10. None taken!

I've been single for much of my life and often it's a case of "What can I make with what I have?". Sometimes when I don't have hamburger, I'll substitute with more cans of corn, kidney beans and/or chili beans.

[A Simple Game]

12. Kidney beans are the only beans that should be used for chili!

And not those wimpy white ones, red only.

[Major Nikon]

11. I make my own

I take dried serano peppers from the garden and grind them up in a cheap coffee grinder I've dedicated as a spice grinder. Alternatively you can use any dried peppers you can find at the market.

Once dried chilis are ground, oxidation serves to reduce flavor. Freshly ground chilis will produce a more flavorful end to your recipe. I also like to use fresh peppers in my chili.

[A Simple Game]

13. "will it still be chili?" No.

And it won't be chili if you use the McCormick brand either.

Use the money to start buying some real spices instead. Look up a chili recipe that looks like you might like it and start by adding a little spice at a time. Keep adding until it tastes like what you want.

Lots of onion and green pepper and hot pepper flakes are mainly what I use, along with ground beef and red kidney beans. I will use fresh hot peppers if I have them (I usually don't).

Don't pay attention to what Texans say about kidney beans in chili, it isn't real chili without beans, it's just hot dog topping.

[hobbit709]

14. There is only one chili and it's called chile con carne for a reason.

Beans in chili are a blasphemy.
http://www.chilicookoff.com/Event/event_rules.asp
http://www.chili.org/rules.html

[GoneOffShore]

15. My beef and pork chili recipe

Two pounds each cubed chuck and pork shoulder - one inch cubes - no ground meat!
Roll meat in seasoned flour - salt, pepper, teaspoon cayenne
Brown in olive oil (not extra virgin), canola or if you're feeling frisky, bacon fat.
When the meat is nicely browned on all sides, remove it from the pan (and you need a big pan!) and set aside.
Peel, top and tail three large onions, cut them in half long ways then slice them so they look like the Sydney Opera house.
Two green bell peppers and two red bell peppers - cut into diamond shapes.
One small head of garlic, peeled and minced (if you've got a jar of pre minced garlic use that - two tablespoons at least).
Gently saute the onions in the pan you cooked the meat in - add some more fat first.
When the onions are soft, but not brown, add half of the peppers and cook until soft.
Then add to the pan -
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon dried Mexican or Greek oregano
1 tablespoon ground chipotle pepper or similar pepper (smoked chipotle is REALLY GOOD though)
1 tablespoon epazote
1 teaspoon cayenne
NOTE - no salt at this point that comes at the end.
Cook for five minutes
Add the remaining peppers and the meat. Stir.
Add one cup water and one cup cheap red wine.
Bring to a simmer
Then add one large can of crushed tomatoes - yeah, yeah, I know chili purists say no tomatoes but I'm not a purist - and one small can of tomato paste. Stir well and simmer for at least two hours until the meat is tender.
If you want to extend the dish, add a couple of cans of drained and rinsed black beans or red kidney beans or a can of each. Simmer another 15 or twenty minutes. Taste it and adjust the seasoning - more cumin, more pepper heat, more whatever you feel is lacking. And add some salt at this point.
Serve with sour cream, white rice, chihuahua cheese (the local Mexican shop will have it) chopped chives, flour tortillas and maybe tortilla chips.
Drink beer or red wine or make some sangria or margaritas.