Well it is that time of year again...Just starting to be cool enough for
soups and stews. I'm thinking about making this Chili recipe. It is a new
recipe (to me). I'll replace some of the canned kidney beans with canned
black beans say 2 cans. Replace the cayenne pepper with chipote pepper and
increase the chilli powder a smidge to 6 tbsp and it almost goes without
saying increase the garlic content.

Anyone got a good tried and true black bean chilli recipe?


* Exported from MasterCook *

CROCK-POT CHILI CON CARNE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef Chili
Crockpot Ground Beef
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Ground beef
3 tb Shortening
2 c Chopped onion
2 Garlic cloves -- crushed
4 tb Chili powder
3 Beef bouillon cubes -- crushed
1 1/2 ts Paprika
1 t Oregano
1 t Ground cumin
1/2 t Cayenne pepper
1/2 c Beef stock
1 cn Tomatoes -- 28 ozs.
1 cn Tomato paste -- 8 oz.
4 cn Red kidney beans -- 1 lb cans

Heat shortening in skillet and brown beef, discard
fat, Combine all ingredients in removable liner,
stirring well. Place liner in base. Cover and cook on
low 8-10 hours; high 4-5 hours or auto 6-7 hours





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1400 Calories; 112g Fat (71.0%
calories from fat); 49g Protein; 54g Carbohydrate; 14g Dietary Fiber; 154mg
Cholesterol; 559mg Sodium. Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 1
Vegetable; 19 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote on 16 Oct 2005 in rec.food.cooking

> Well it is that time of year again

Or maybe this one


* Exported from MasterCook *

Superbowl Chili Soup

Recipe By :n/a
Serving Size : 8 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
2 onions -- cut in chunks
1 green pepper -- cut bite-size
1 red pepper -- cut bite-size
hot chili peppers -- chopped, to taste
4 garlic cloves -- chopped
1 can tomatoes - (29 oz) -- cut up,
reserving their juice
2 tablespoons red wine vinegar
6 cups beef stock
4 tablespoons tomato paste
2 cans black beans - (15 1/2 oz ea) -- drained, rinsed
(thus reducing the explosive side
effects)
2 tablespoons chili powder
1 teaspoon cumin
Salt -- to taste
Freshly-ground black pepper -- to taste
=== GARNISH ===
Chopped fresh cilantro
Grated white Cheddar cheese

Brown the beef in a large saucepan until oil forms in the pan. Toss in the
onions, garlic, and all the peppers and sauté until soft. Stir in the
chopped tomatoes (reserving juice) and let them cook down over medium heat
for about 10 minutes.

Stir in the vinegar, and let it cook down. Pour in the reserved tomato
juice, the beef stock, and the tomato paste. Bring to a boil. Add the
beans and let boil for several minutes.

Reduce the heat, stir in the chili powder and cumin, partially cover, and
let simmer for 30 minutes.

When ready to serve, ladle into bowls and garnish with grated cheese and
chopped cilantro. Pass a bowl of tortilla chips while you're at it.

Serve hot with tortilla chips to 8 stalwart fans.

Comments: No matter where you're watching the game, and no matter how many
snacks and munchies are laying around, there's just nothing like the taste
of chili to pep up the plays. This recipe is especially nice because, as a
soup, it's not as filling as a pure chili con carne, but it's wonderfully
authentic...creating a perfect small sweat on the back of your head. Just
what this year's fans in freezing Atlanta need.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-10-2000 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 227 Calories; 16g Fat (64.3%
calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 48mg
Cholesterol; 1717mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito provided:

> Superbowl Chili Soup
<snip>
> Comments: No matter where you're watching the game, and no matter how
> many snacks and munchies are laying around, there's just nothing like the
> taste of chili to pep up the plays.

I first started making chili for football games about seven or eight years
ago, when I was deployed to Kuwait for most of the football season several
years in a row, and the games would begin showing on television in the
middle of the night. Chili was a little taste of home, and watching the
football games from halfway around the world helped the time go by. So now
I make chili for every Super Bowl, even if I'm not watching it with anybody
else.

The chili recipe I used in those days was quite simple: Just a bunch of
ground beef, several cans of Ro-Tel (amazingly available in the markets), a
can or two of kidney beans, cumin, and several spoonfuls of a very potent
chile-garlic paste. (I haven't seen that particular chile-garlic paste since
then. It wasn't Sriracha; it was much dryer than that. Its consistency was
something like damp sand; when you scooped out a spoonful, the depression
didn't fill in.)

Nowadays, I've got dozens of different recipes for chili, and I pretty much
like them all. If I'm making chili for a football game, I choose by whim.

Thanks for the trip down Memory Lane!

Bob

"Bob Terwilliger" > wrote in message
...
> Mr Libido Incognito provided:
>
>> Superbowl Chili Soup
> <snip>
>> Comments: No matter where you're watching the game, and no matter how
>> many snacks and munchies are laying around, there's just nothing like the
>> taste of chili to pep up the plays.
>
> I first started making chili for football games about seven or eight years
> ago, when I was deployed to Kuwait for most of the football season several
> years in a row, and the games would begin showing on television in the
> middle of the night. Chili was a little taste of home, and watching the
> football games from halfway around the world helped the time go by. So
> now
> I make chili for every Super Bowl, even if I'm not watching it with
> anybody
> else.
>
> The chili recipe I used in those days was quite simple: Just a bunch of
> ground beef, several cans of Ro-Tel (amazingly available in the markets),
> a
> can or two of kidney beans, cumin, and several spoonfuls of a very potent
> chile-garlic paste. (I haven't seen that particular chile-garlic paste
> since
> then. It wasn't Sriracha; it was much dryer than that. Its consistency was
> something like damp sand; when you scooped out a spoonful, the depression
> didn't fill in.)
>
> Nowadays, I've got dozens of different recipes for chili, and I pretty
> much
> like them all. If I'm making chili for a football game, I choose by whim.
>
> Thanks for the trip down Memory Lane!
>
> Bob
Was beer allowed in Kuwait (for you and other Americans?)
Dee Dee

Dee Dee wrote:

> Was beer allowed in Kuwait (for you and other Americans?)

The Base Exchange carried non-alcoholic beer; that's all that was allowed.
But one of the contractors made some very good home-brew using that
non-alcoholic stuff as the base.

Bob

"Bob Terwilliger" > wrote in message
...
> Dee Dee wrote:
>
>> Was beer allowed in Kuwait (for you and other Americans?)
>
> The Base Exchange carried non-alcoholic beer; that's all that was allowed.
> But one of the contractors made some very good home-brew using that
> non-alcoholic stuff as the base.
>
> Bob
I really like Buckler's (non-alcholic) beer. I shouldn't mention this, but
in CT, where we buy it is $3.99 a 6-pack-- here it is $6.99. I hope CT is
not reading this ng -- tee hee.
Dee Dee

I made this the other night - It was wonderful! This makes a large
amount of chili but it didn't last long around here...

My changes:
I used the soup base (it's like a weird paste in a jar) instead of the
bouillon cubes and broth. I used it only because it's what I had.
I didn't use the 3 TB of shortening...I thought Ground beef has enough
fat. I also didn't use 4pounds of beef - I used about 2 1/2 to 3
(again, because that is what I have)

I didn't cook it as long either - only because I have the strangest
crock pot on earth. The darn thing is so hot it will boil food on low
(after just a few hours) I have to be really careful or it will burn
the crap out of my food I hate to do it but I may get a new
Crockpot.

Roberta (in VA)




Mr Libido Incognito wrote:
>
> Well it is that time of year again...Just starting to be cool enough for
> soups and stews. I'm thinking about making this Chili recipe. It is a new
> recipe (to me). I'll replace some of the canned kidney beans with canned
> black beans say 2 cans. Replace the cayenne pepper with chipote pepper and
> increase the chilli powder a smidge to 6 tbsp and it almost goes without
> saying increase the garlic content.
>
> Anyone got a good tried and true black bean chilli recipe?
>
>
> * Exported from MasterCook *
>
> CROCK-POT CHILI CON CARNE
>
> Recipe By :
> Serving Size : 10 Preparation Time :0:00
> Categories : Beef Chili
> Crockpot Ground Beef
> Main Dish
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 lb Ground beef
> 3 tb Shortening
> 2 c Chopped onion
> 2 Garlic cloves -- crushed
> 4 tb Chili powder
> 3 Beef bouillon cubes -- crushed
> 1 1/2 ts Paprika
> 1 t Oregano
> 1 t Ground cumin
> 1/2 t Cayenne pepper
> 1/2 c Beef stock
> 1 cn Tomatoes -- 28 ozs.
> 1 cn Tomato paste -- 8 oz.
> 4 cn Red kidney beans -- 1 lb cans
>
> Heat shortening in skillet and brown beef, discard
> fat, Combine all ingredients in removable liner,
> stirring well. Place liner in base. Cover and cook on
> low 8-10 hours; high 4-5 hours or auto 6-7 hours
>
>
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 1400 Calories; 112g Fat (71.0%
> calories from fat); 49g Protein; 54g Carbohydrate; 14g Dietary Fiber; 154mg
> Cholesterol; 559mg Sodium. Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 1
> Vegetable; 19 1/2 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
>