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[moosedrul]

I'm looking for chili recipes.  I want to start adding beans to my diet and this would be a good start.  Course I'll take other bean based recipes as well..... 

[David Schronce]

Daniel's Instant Chili


My youngest son walked into the kitchen with a grocery bag one night and said, "I wanted some chili so I went shopping."

I stepped aside and let him play. 20 minutes later he served me a perfectly delicious chili that we still make as our favorite. The recipe has been adjusted slightly from the original to allow for the use of ground turkey or to adjust the heat - but any of the permutations below are equally delicious.

1 lb ground beef or ground turkey
1 onion - diced
1 can diced tomatoes with green chilies (for mild - or with diced jalapenos for hot)
1 can chili beans
i package McCormick's (or other brand) Mild Chili Seasoning - or use the Tex Mex Chili Seasoning if you palette can handle serious heat - be forewarned...


Cook meat over medium high until lightly browned.
Add onion and cook until tender.
Add remaining ingredients and stir well.
Reduce heat and allow to heat through.

Serves 4 to 6 (several more if they are all freaks!)

[David Schronce]

Chasen's Chili

Purists insist that chili be made without beans, and concede that if you must have them they may be added at the table. I disagree. I love beans in any manner, and chili without beans is like a joke without a punch line: tantalizing but not satisfying. Apparently people like Elizabeth Taylor, John Wayne, and Jack Lemmon agree with me because the following recipe is from the famous and now defunct Hollywood restaurant Chasen's, and they all counted it among their favorites. Legend has it the Miss Taylor even had it shipped to her when she was filming movies in far-flung corners of the globe.


1/2 lb dried pinto beans, rinsed and picked over
5 cups canned crushed tomatoes
3 medium green bell peppers, cored, seeded, and coarsely chopped
1 Tbs vegetable oil
4 medium yellow onions, peeled and coarsely chopped
3 cloves garlic, peeled and minced
1/2 cup finely chopped fresh parsley
8 Tbs butter
2 1/2 lbs ground lean beef chuck
1 lb lean ground pork shoulder
1/3 cup chili powder
Salt and freshly ground pepper to taste
2 tsp ground cumin

Soak the beans overnight in a large heavy pot with enough water to cover the beans by 2 inches.
The next day, cover and simmer the beans in the water they soaked in for 1 hour, until tender.
Add the tomatoes and simmer 5 minutes longer.
Meanwhile, in a very large heavy skillet, fry the bell peppers in the vegetable oil over moderate heat, stirring frequently, for about 5 minutes, or until limp.
Add the onions and continue frying, stirring frequently, for 5 to 8 minutes, until the onions are "glassy."
Add the garlic and parsley and set aside.
In another large heavy skillet, melt the butter over moderate heat and brown the meats for 15 minutes, stirring frequently.
Add the vegetable mixture and chili powder and continue cooking 10 minutes, stirring occasionally.
Add the meat mixture to the beans, along with the remaining ingredients, and simmer covered 1 hour.
Remove the cover and simmer an additional 30 minutes, stirring occasionally, and skim as much fat as possible from the surface.

This chili will keep refrigerated for 3 to 4 days, and freezes exceptionally well.

Makes about 1 gallon

[David Schronce]

Alright...  One more..  After you are freshly pouched it will be a while before you can handle any chili, so let me tempt you with this delicious bean soup.  A quick whiz through the blender or food processor and you have the tasty staple that got me through the pureed foods stage (and which I still eat often today!)

No soup collection is complete without this true American tradition. Bean soup is on the menu in the Senate (and US House) restaurant every day. I've had the pleasure of eating it there and it is DELICIOUS! There are several stories about the origin of that mandate that it be a daily feature, but none has been corroborated.

According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903.

The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion. Both Senate recipes are below.

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened.
Place beans into pot with hot water.
Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally.
Remove ham hocks and set aside to cool.
Dice meat and return to soup.
Lightly brown the onion in butter.
Add to soup.
Before serving, bring to a boil and season with salt and pepper.

Serves 8

Bean Soup Recipe (for five gallons)

3 pounds dried navy beans
2 pounds of ham and a ham bone
1 quart mashed potatoes
5 onions, chopped
2 stalks of celery, chopped
four cloves garlic, chopped
half a bunch of parsley, chopped
Clean the beans, then cook them dry.
Add ham, bone and water and bring to a boil.
Add potatoes and mix thoroughly.
Add chopped vegetables and bring to a boil.
Simmer for one hour before serving.

[Burnett]

Here's my offering:


Big Poppy's Smokey Chili (mild but with a ton of flavor)

INGREDIENTS
3 pounds ground beef or turkey
2 onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons salt
2 teaspoons dried oregano
3 (14.5 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can tomato sauce
1 (4 ounce) can roasted & diced green chiles (mild)
2 (15 ounce) can kidney beans with liquid

DIRECTIONS
Combine ground meat, onion, and garlic in large stockpot.
Cook and stir over medium heat until meat is cooked through. Drain.
Stir in chili powder, cumin, salt, oregano, chiles, tomatoes, and tomato sauce.
Heat to boiling, reduce heat to simmer, and cover.
Cook, stirring occasionally, for 1 hour.
Stir in beans.
Simmer, uncovered, for 20 minutes; stir occasionally.

[Burnett]

Here's a good recipe for a "Franks and Beans" casserole:

Franks & Beans

4 (15 ounce) cans navy beans
1/4 lb bacon, chopped
1 medium onion, chopped
1/4 cup medium mustard
1/3 cup Splenda®
2 Tablespoons molasses
dash liquid smoke
dash worcestershire sauce
1 tbsp ketchup
1 pkg turkey hot dogs (sliced)

Preheat oven to 350 degrees F. Drain navy beans and reserve 1 cup liquid. Fry
bacon in large skillet. Remove bacon and reserve half of the bacon fat. Fry onion
in the reserved fat and cook until translucent. Stir in beans and remaining
ingredients. Pour into a 3-quart baking dish. Bake in preheated 350 degree F
oven for 45 minutes. Makes 18 servings.

[terribletory]

Black beans are good in chili, too.

I love the 15 bean soup mix that they sell in the stores. I dice up a bunch of ham to give it more protein. The only problem is that there is too much left over. I haven't tried freezing it because I am afraid the beans would get too mushy.

[ttowe]

I had to laugh because it's all men replying to this request.

Are beans more of a man thing? mmmm...enquiring minds want to know.

I myself prefer my chili beanless.

Toni

[David Schronce]

Ahh Toni...  It's not BEANS.  Moosedrul (what a GREAT name!) asked for beans recipes.  it's CHILI that is a guy thing.  We perfect our signature chili over YEARS of practice, and always believe that OURS is the best.  I mean, how many women do you see competing in Chili Cook-Offs?  

Someday I'll post the recipe for my Texas Red and you will swoon at it's incredile flavor - and beans aren't even allowed in th HOUSE when I'm making it  

[baka]

One of my faves:

Wendy's chili
2 lbs. ground turkey
one 29 oz. can tomato sauce
one 29 oz. can kidney beans (WITH liquid)
one 29 oz. can pinto beans (WITH liquid)
one cup diced onion (1 medium onion)
1/2 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 diced chili peppers (optional)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground turkey in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked turkey into pea-sized pieces.

3. In a large pot, combine the turkey plus all the remaining ingredients, and
bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3
hours.
(I throw mine in the crock pot)

Makes about 15-20 Freaky servings.

Leftovers can be frozen for several months.

Ian

[Indykitty]

I like to play around with mine, but like to use Eden brand Black Soy Beans for a low carb high protein punch, with the tomatoes with green chilis, ground turkey, bison, whatever lean meat you want - a medium sweet onion, lots of chili powder and cumin, a little garlic, splash of red cooking wine while sauteeing the meat and onion... maybe some bell pepper -red or green for a little cheer and cilantro - if you like it. I love it! You could add tofu, too, or tofu meatlike substance instead of meat for a change... I also add some tomato sauce - like Hunt's with low sugar - just use spaghetti sauce a lot...

[moosedrul]

Thank you so much.  Didn't expect all this help.  I'm headed for the store in a little while ( I do all the shopping, wife works (yes, when you retired you get these duties))  I'm going to pick one which will be hard cause they all look so good.  I didn't see the portion size on most so I'll use a cup and figure out the values.  My nutritionist is fussy about that sort of thing as I'm sure they all are.  I might even try putting some greek yogurt into it, we'll see (Oh, I also do the cooking and dishing washing and yes I do put the toilet seat down....)

chili is kind of manly so maybe we do like it.