Super User roadwarrior Posted April 9, 2007 Super User Posted April 9, 2007 1 lb course ground sirloin 1 lb Dino's chorizo 2 packages William's Chili Powder 1 medium Spanish onion (thinly sliced) 1 jalapeno pepper (seeds removed) 1 large can (28 oz) diced tomatoes 1 large can (28 oz) water 1 Campbell's Beefy Mushroom Soup 1 small can (16 oz) red beans (not Kidney beans) 4 rounded tbsp cilantro 4 rounded tbsp yellow corn meal 2 tbsp crushed garlic 2 tbsp black pepper 2 tbsp sugar 1 tbsp salt ---------------------------------------------------------- Cook in a 4 qt sauce pan Remove chorizo from casing Brown sausage, sirloin and onions on medium heat Drain all visible grease, pat with paper towels Add Williams Chili Powder and stir so that all of the meat is coated Add tomatoes and water Stir in cornmeal Stir in Campbell's Beefy Mushroom Soup Stir in all other ingredients EXCEPT beans Bring soup to a boil then reduce heat to medium low Simmer for 1hr, stirring occasionally, uncovered ------------------------------------------------------------- After the soup has cooked for an hour, add red beans Continue to simmer on medium low heat for 30 minutes, uncovered, stirring occasionally ------------------------------------------------------------- Remove from heat, cover and let sit for at least 30 minutes -------------------------------------------------------------- Top chili bowls individually with grated sharp cheddar cheese and serve with dill pickles and saltine crackers. Quote
tallydude Posted April 9, 2007 Posted April 9, 2007 RW, Will you kill me if I don't use the tomatoes? Quote
Deb Posted April 9, 2007 Posted April 9, 2007 Forgive wpd, he's weird, never has liked tomatoes but loves spagetti with sauce. It has LOTS of tomatoes, just can't see them. Now, forgive me, what is chorizo? deb Quote
Super User KU_Bassmaster. Posted April 9, 2007 Super User Posted April 9, 2007 Chorizo is a spanish sausage. Has some kick I will have to give this a go. I love chilly and it's in season right now ... winter. Wait .... it's April :. But it doesn't feel like it!!!!!!!! Quote
Super User roadwarrior Posted April 9, 2007 Author Super User Posted April 9, 2007 You don't need chorizo, hamburger and your favorite sausage will do just fine. If you eliminate the tomatoes, add 28 oz of beef broth to the recipe. If the soup is too thin, just let it continue to simmer (uncovered). If you think it is too thick, add water or beef broth. I like to kick it up a notch in my own bowl with Tabasco Sauce, but don't add it to the recipe if you are making it for guests. Not everyone likes it hot. This recipe is "spicy" but not really "hot." Leftovers can be stored in Zip-Lock bags or Tupperware and frozen. Chili will keep indefinitely. Quote
Guest the_muddy_man Posted April 9, 2007 Posted April 9, 2007 Hey RW that's pretty cool sharing that recipie with everyone THAT IS THE BEST CHILI I EVER ATE PERIOD< THE END Quote
Super User KU_Bassmaster. Posted April 9, 2007 Super User Posted April 9, 2007 Leftovers can be stored in Zip-Lock bags or Tupperware and frozen. Chili will keep indefinitely. IMO chili is one of those things that is better the "next day". Love left overs Quote
Super User Long Mike Posted April 9, 2007 Super User Posted April 9, 2007 RW, many thanks for the recipe. I apologize for being such a nag, but that really was some of the best chili I've ever tasted. Quote
Claude Posted April 10, 2007 Posted April 10, 2007 Hmm sounds good, I think we'll give it a try next week. Last chili recipe I made did not go over too well, but it did not have any tomaters. Quote
frogtog Posted April 10, 2007 Posted April 10, 2007 Hmmm sounds good, just have one problem. No chorizo, jalapena or spanish onions. Hispanic's moved into NC can't get my hands on any of the items. ;D Quote
logger Posted April 10, 2007 Posted April 10, 2007 I heard the rumors and was wondering if we would get to see the recipe. Thanks RW I'll be trying it this weekend. Quote
Super User Raul Posted April 10, 2007 Super User Posted April 10, 2007 In my neck of the woods "spicy" means you are going to get your mouth on fire and you will be rushed to the nearest ER .... but that 's not the end of it, wait until you go to where the king goes by own. Quote
squid Posted April 11, 2007 Posted April 11, 2007 1 lb course ground sirloin 1 lb Dino's chorizo 2 packages William's Chili Powder 1 medium Spanish onion (thinly sliced) 1 jalapeno pepper (seeds removed) 1 large can (28 oz) diced tomatoes 1 large can (28 oz) water 1 Campbell's Beefy Mushroom Soup 1 small can (16 oz) red beans (not Kidney beans) 4 rounded tbsp cilantro 4 rounded tbsp yellow corn meal 2 tbsp crushed garlic 2 tbsp black pepper 2 tbsp sugar 1 tbsp salt ---------------------------------------------------------- Cook in a 4 qt sauce pan Remove chorizo from casing Brown sausage, sirloin and onions on medium heat Drain all visible grease, pat with paper towels Add Williams Chili Powder and stir so that all of the meat is coated Add tomatoes and water Stir in cornmeal Stir in Campbell's Beefy Mushroom Soup Stir in all other ingredients EXCEPT beans Bring soup to a boil then reduce heat to medium low Simmer for 1hr, stirring occasionally, uncovered ------------------------------------------------------------- After the soup has cooked for an hour, add red beans Continue to simmer on medium low heat for 30 minutes, uncovered, stirring occasionally ------------------------------------------------------------- Remove from heat, cover and let sit for at least 30 minutes -------------------------------------------------------------- Top chili bowls individually with grated sharp cheddar cheese and serve with dill pickles and saltine crackers. .....ME LICKING THE BOWL......LOL Quote
Claude Posted April 12, 2007 Posted April 12, 2007 Good news, chili is on the menu next week. So is it like most chili recipes RW, where it is better the next day? Quote
justfishin Posted April 12, 2007 Posted April 12, 2007 Thanks RW, sounds good. I am going to make it this weekend. Tell me, when you served it down at Fork did it sound like the Blazing Saddles Scene when the cowboys were eating beans around the campfire?,lol. I'll bet it sounded like a someone firing some .50 cal muzzleloaders !!! Quote
Super User roadwarrior Posted April 12, 2007 Author Super User Posted April 12, 2007 C'mon guys...we're just here for fun... This thread is about chili. If your post was edited or deleted, don't take it personnally, it was done with a broad stroke. Quote
tallydude Posted April 12, 2007 Posted April 12, 2007 I'm making it this weekend. Pretty excited. 8-) Quote
RecMar8541 Posted April 12, 2007 Posted April 12, 2007 RW I think I am gonna whip up a batch this weekend as well....I love it the hotter the better.....Erica not so much so. Do I need to serve Ice Cream for dessert?? Quote
Super User KU_Bassmaster. Posted April 13, 2007 Super User Posted April 13, 2007 Got it on the stove as I type. Perfect Chili day. Cold and drizzly outside. Now .... only if I could find some football on the tube : Quote
Super User Long Mike Posted April 13, 2007 Super User Posted April 13, 2007 I'm just a little behind you KU. My chili should be ready in about an hour. Quote
zara spook Posted April 15, 2007 Posted April 15, 2007 You Know guys SPEEDBEAD has a great recipe for chili too. I would give it to you but I don't want to lose the only fishing buddy I have with a boat...HAHAHA ;D ;D ;D Quote
Super User SPEEDBEAD. Posted April 16, 2007 Super User Posted April 16, 2007 You Know guys SPEEDBEAD has a great recipe for chili too. I would give it to you but I don't want to lose the only fishing buddy I have with a boat...HAHAHA ;D ;D ;D Good idea BRING THE HEAT!!!!!!!! Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.