-I love mild chilli Nalley or Staggs canned/tinned chilli with beef
(presumably ground) but I can't make it remotely similar. Truth be
known, I can't make chilli. It is always watery/soupy and bad tasting.

-Does anybody have a recipe or know of a website where I can find a fake
recipe for these products.

-Your direction or help is appreciated. Thanks in advance.

-I have an electric meat grinder so I will grind my own beef.

-I am uncomfortable with using commerial ground meat as it starts with a
shovel with meat from unknown places. It is the same reason I don't
want to treat myself to canned chilli very often.

-In the States I paid 1.59 a can of Staggs mild chilli and the same can
in Canada is 3.50.

"A Concerned " <"A Concerned
> wrote in message
...
> -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> (presumably ground) but I can't make it remotely similar. Truth be
> known, I can't make chilli. It is always watery/soupy and bad tasting.

Staggs is the worst garbage on earth. It is laundry starch with a slight
chili flavor and adulterated with bell pepper.

You probably ended up with a superior chili by accident simply by putting
together reasonable ingredients (omitting the artificial thickeners and
emulsifiers Staggs cooks up in their laboratory) and cooking them for a
while.

Watery is not necessarily bad chili. If you want thick, you can add beans
and cook them down (takes a while). Good chili is easy to make. It takes
only a few ingredients; various meats, water, ground chili, cumin, tomato
sauce, but it is good to cook it for a long time. There is much added to it
to make a more complex chili; tomatoes, onions, various beans. You can add
cheese and other toppings when you serve it.

If you want a recipe for Staggs chili, it was at the beginning of my post.
I will repeat:

Put 1/2 gallon of laundry starch in a pot. Wave a teaspoon of chili powder
over the pot a couple of times and return it to its container. Chop a half
dozen bell peppers and add them to the pot. When it is done, throw it in
the garbage where it belongs.

Mitch

"A Concerned " <"A Concerned
> wrote in
:

> -I love mild chilli Nalley or Staggs canned/tinned chilli with
> beef (presumably ground) but I can't make it remotely similar.

UGH. I have yet to find a good 'canned' chili. UGH!

Maybe this would be close to what you want.

http://www.recipezaar.com/246570

Or look through more here.
http://www.recipezaar.com/recipes/chili

Keep cooking. You will eventually find the recipe that comes
close to the taste you are wanting.

On Aug 27, 1:08 am, "A Concerned " <"A
Concerned > wrote:
> -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> (presumably ground) but I can't make it remotely similar. Truth be
> known, I can't make chilli. It is always watery/soupy and bad tasting.
>
> -Does anybody have a recipe or know of a website where I can find a fake
> recipe for these products.
>
> -Your direction or help is appreciated. Thanks in advance.
>
> -I have an electric meat grinder so I will grind my own beef.
>
> -I am uncomfortable with using commerial ground meat as it starts with a
> shovel with meat from unknown places. It is the same reason I don't
> want to treat myself to canned chilli very often.
>
> -In the States I paid 1.59 a can of Staggs mild chilli and the same can
> in Canada is 3.50.

Go to the grocery store and buy chili mix. I find it in the aisle
with spices,
although your grocery store may stock it elsewhere.

The brands in my grocery store are French's and McCormick's. Follow
the instructions on the packet and I'm pretty sure you'll get what
you're
looking for.

Cindy Hamilton

On 2007-08-27, A Concerned <"A Concerned > wrote:

> -Does anybody have a recipe or know of a website where I can find a fake
> recipe for these products.

Chili is pretty easy to make. If you need a little help, try Carroll
Shelby's Original Texas Brand Chili Kit. You add meat, tomato paste,
and beans (opt) and it provides the spices and a little packet of masa
to thicken your chili. It's also an easy way to get your
do-it-yourelf (DIY) feet wet. You also control how hot it is. Once
you do it this way, you'll see just how simple it is and can then come
up with a variation of your own. As other's have already agreed,
homemade chili is infinitely superior to anything you'll find in a
can. Good luck.

http://www.carrollshelby.com/chili.htm#

nb

On Aug 27, 2:55 am, "Mitch Scherer" > wrote:
> "A Concerned " <"A > wrote in message
>
> ...
>
> > -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> > (presumably ground) but I can't make it remotely similar. Truth be
> > known, I can't make chilli. It is always watery/soupy and bad tasting.
>
> Staggs is the worst garbage on earth. It is laundry starch with a slight
> chili flavor and adulterated with bell pepper.
>
Stagg is really awful. It is candy sweet. I bought some on sale and
threw it out.
>
> Mitch

--Bryan

In article om>,
Bobo Bonobo(R) > wrote:

> On Aug 27, 2:55 am, "Mitch Scherer" > wrote:
> > "A Concerned " <"A
> > > wrote in message
> >
> > ...
> >
> > > -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> > > (presumably ground) but I can't make it remotely similar. Truth be
> > > known, I can't make chilli. It is always watery/soupy and bad tasting.
> >
> > Staggs is the worst garbage on earth. It is laundry starch with a slight
> > chili flavor and adulterated with bell pepper.
> >
> Stagg is really awful. It is candy sweet. I bought some on sale and
> threw it out.
> >
> > Mitch
>
> --Bryan

If one MUST use canned chili, at least use Hormel!
I've used it for camping when making chili from scratch was not
practical.

When at home? No way! It's just not that hard to make.

Don't ask me for a recipe. I make up chili as I go along depending on my
mood but base ingredients include ground beef and/or pork (pre-cooked
and drained of fat), whatever stock is handy, chili powder, tomato
paste, garlic, onions, lemon pepper, cumin, sage, rosemary, thyme,
mexican oregano (all herbs fresh from the live herb garden).

Salt to taste.

I may or may not add beans. Depends on whether or not it's a topping or
an entree'.

Black soy beans. They are low carb.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

A Concerned wrote:
> -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> (presumably ground) but I can't make it remotely similar. Truth be
> known, I can't make chilli. It is always watery/soupy and bad tasting.
>
> -Does anybody have a recipe or know of a website where I can find a fake
> recipe for these products.
>
> -Your direction or help is appreciated. Thanks in advance.
>
> -I have an electric meat grinder so I will grind my own beef.
>
> -I am uncomfortable with using commerial ground meat as it starts with a
> shovel with meat from unknown places. It is the same reason I don't
> want to treat myself to canned chilli very often.
>
> -In the States I paid 1.59 a can of Staggs mild chilli and the same can
> in Canada is 3.50.

2lbs beef
1/2 onion
4 cloves garlic
2 cans(14oz) dices tomatoes, undrained
1 can kidney beans, drained
1 can pinto beans, drained
1 small(8oz) can tomato sauce
1 cup water
between 2 and 3 tbs chili powder
1 tbs cumin
1 tbs paprika
between 1 tsp - 1 tbs salt
1 tsp garlic powder
a dash of oregano
if you like some heat then 1 tsp - 2 tsp cayenne powder

brown beef in onion
when beef is almost brown add garlic cloves
add remaining items and simmer for a few hours

Scott wrote on Mon, 27 Aug 2007 09:29:31 -0500:

S> A Concerned wrote:
??>> -I love mild chilli Nalley or Staggs canned/tinned chilli
??>> with beef (presumably ground) but I can't make it remotely
??>> similar. Truth be known, I can't make chilli. It is
??>> always watery/soupy and bad tasting.
??>>
??>> -Does anybody have a recipe or know of a website where I
??>> can find a fake recipe for these products.
??>>
??>> -Your direction or help is appreciated. Thanks in
??>> advance.
??>>
??>> -I have an electric meat grinder so I will grind my own
??>> beef.
??>>
??>> -I am uncomfortable with using commerial ground meat as it
??>> starts with a shovel with meat from unknown places. It is
??>> the same reason I don't want to treat myself to canned
??>> chilli very often.
??>>
??>> -In the States I paid 1.59 a can of Staggs mild chilli and
??>> the same can in Canada is 3.50.

S> 2lbs beef
S> 1/2 onion
S> 4 cloves garlic
S> 2 cans(14oz) dices tomatoes, undrained
S> 1 can kidney beans, drained
S> 1 can pinto beans, drained
S> 1 small(8oz) can tomato sauce
S> 1 cup water
S> between 2 and 3 tbs chili powder
S> 1 tbs cumin
S> 1 tbs paprika
S> between 1 tsp - 1 tbs salt
S> 1 tsp garlic powder
S> a dash of oregano
S> if you like some heat then 1 tsp - 2 tsp cayenne powder

The recipe seems fine, apart from the paprika that can have very
little effect IMHO, but I invariably add a table spoon of cocoa
and at least six chopped tomatilloes. I have to admit that when
I make chilli I do it by inspection and tasting so the recipe
depends a bit on my mood and I quite often leave out the beans
but may serve them on top of the chilli.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 2007-08-27, Omelet > wrote:

> If one MUST use canned chili, at least use Hormel!

Gak! Hormel is even worse than Stagg. Try Dennison's. Their
"fat-free" turkey chili is actaully edible. Got a bit o' heat, too,
though I always add a few shots of my beloved Cholula, anyway. That
said, here's a hot tip:

Need an emergency chip dip? ConAgra saves the day. Get a can of
Dennison's no-beans chili and put it in a saucepan with an 8oz block
of cream cheese and heat just enough to melt together. Voilà! A
killer chip dip I gar-own-tee will get raves. ("Ooooh... nb, how many
hours did you slave over a hot stove to make this absolutely fantastic
dip....?"). Honest!

nb

"notbob" > wrote in message
. ..
> Need an emergency chip dip? ConAgra saves the day. Get a can of
> Dennison's no-beans chili and put it in a saucepan with an 8oz block
> of cream cheese and heat just enough to melt together. Voilà! A
> killer chip dip I gar-own-tee will get raves. ("Ooooh... nb, how many
> hours did you slave over a hot stove to make this absolutely fantastic
> dip....?"). Honest!

Very similar to a dip my daughter and her friends like. They can devour
this with a bag of tortilla chips before you know it: One 8 ounce tub of
cream cheese spread on the bottom of a 9x9 glass baking dish, One can of
Dennison's chili w/o beans spread over the cream cheese, and One package (2
cups?) of shredded cheddar cheese layered over the chili. Microwave until
the cheese melts and the chili and cream cheese are heated through.

Sharon

James Silverton wrote:

>
> The recipe seems fine, apart from the paprika that can have very little
> effect IMHO, but I invariably add a table spoon of cocoa and at least
> six chopped tomatilloes. I have to admit that when I make chilli I do it
> by inspection and tasting so the recipe depends a bit on my mood and I
> quite often leave out the beans but may serve them on top of the chilli.
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Cocoa!! I don't know about that. I think the paprika adds more coloring
then it does flavor. One day I'm going to add some beer to my chili.
I've been working on this recipe for a few years now tweaking it a
little at a time. Something else I want to try is adding some whole
jalapenos without breaking them up and then remove. Sorta like using a
bay leave.

On Aug 27, 1:08?am, "A Concerned " <"A
Concerned > wrote:
> -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> (presumably ground) but I can't make it remotely similar. Truth be
> known, I can't make chilli. It is always watery/soupy and bad tasting.
>
> -Does anybody have a recipe or know of a website where I can find a fake
> recipe for these products.
>
> -Your direction or help is appreciated. Thanks in advance.

If you already "love" the canned stuff then why bother... making
really good chili is a ton of work and takes all day tending a pot...
people telling you that chili is easy and takes no time are making
what amounts to canned, not even as good.

If you want the very best chili possible use my recipe... search for
it...someone may post it... or find it in the rfc cookbook.

Sheldon

Scott wrote:
> One day I'm going to add some beer to my chili.
> I've been working on this recipe for a few years now tweaking it a
> little at a time. Something else I want to try is adding some whole
> jalapenos without breaking them up and then remove. Sorta like using a
> bay leave.

Sam Arnold's "Historic Jailhouse Chili"
from "The Fort" restaurant in the foothills overlooking Denver

6 slices bacon
1/2 lb hot bulk pork sausage
2 pounds ground chili beef or
chopped stew meat
1 cup of chopped onions
2 mashed garlic cloves
2/3 cup chopped red or green pepper
4 tablespoons pure New Mexico red chili powder
2 teaspons of cilantro
1 teaspoon or leaf oregano
1/2 teaspoon cumin seed
2 cans of beer (bottled brown ale is best)
1 12-oz can of tomato paste
3 cups cooked anasazi or pinto beans (canned beans may be used, but
they're not nearly as good as cooking them from scratch!)

Preparation:
Cook bacon crisp, drain, cool and crumble, set aside. Brown sausage,
drain, set aside. Keep 1/4 cup of the fat. Brown ground beef. Cook
pepper, garlic and onion and combine with cooked beef, sausage. Add beer
and tomato paste, and simmer at low heat (200 degree F) for two hours.
Add beans, cook 20 minutes longer and serve with shredded cheese and
chopped onion over the top. If you like it hotter, add finely minced
serrano chilies (not jalapenos).

I have made this dozens of times, with variations, and it's terrific.
It often needs the addition of some cayenne for heat.

Sam Arnold was a real character who built "The Fort" as a historic
reproduction of Bent's Fort and served presidents to popes with game
meats and things like rattlesnake, peanut butter stuffed jalapeno
poppers, Rocky Mt. oysters, and a killer chocolate dessert called a
"Negrita"--chocolate mousse in a thick chocolate shell.

He often prowled the restaurant in mountain trapper garb, reciting a
special toast, ending in "Waaauuuuugh!"

gloria p

In article >,
notbob > wrote:

> On 2007-08-27, Omelet > wrote:
>
> > If one MUST use canned chili, at least use Hormel!
>
> Gak! Hormel is even worse than Stagg. Try Dennison's. Their
> "fat-free" turkey chili is actaully edible. Got a bit o' heat, too,
> though I always add a few shots of my beloved Cholula, anyway. That
> said, here's a hot tip:
>
> Need an emergency chip dip? ConAgra saves the day. Get a can of
> Dennison's no-beans chili and put it in a saucepan with an 8oz block
> of cream cheese and heat just enough to melt together. Voilà! A
> killer chip dip I gar-own-tee will get raves. ("Ooooh... nb, how many
> hours did you slave over a hot stove to make this absolutely fantastic
> dip....?"). Honest!
>
> nb

Chip dip:

Crock Pot
Velveeta
Ro-tel

http://www.mygiftsolutions.com/shop-...Rotel/main.htm

I have a friend tho' that substitutes cream cheese for the Velveeta.

It's tasty. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
>
> Chip dip:
>
> Crock Pot
> Velveeta
> Ro-tel
>
> http://www.mygiftsolutions.com/shop-...Rotel/main.htm
>
> I have a friend tho' that substitutes cream cheese for the Velveeta.
>
> It's tasty. ;-d



Try using American cheese slices instead of Velveeta. It only takes
about 12 ounces of real cheese per can of Rotel instead of a whole pound
of Velveeta. I buy 5# blocks of American cheese slices (not
individually wrapped) at Sam's Club.

Bob

In article >,
zxcvbob > wrote:

> Omelet wrote:
> >
> > Chip dip:
> >
> > Crock Pot
> > Velveeta
> > Ro-tel
> >
> > http://www.mygiftsolutions.com/shop-...Rotel/main.htm
> >
> > I have a friend tho' that substitutes cream cheese for the Velveeta.
> >
> > It's tasty. ;-d
>
>
>
> Try using American cheese slices instead of Velveeta. It only takes
> about 12 ounces of real cheese per can of Rotel instead of a whole pound
> of Velveeta. I buy 5# blocks of American cheese slices (not
> individually wrapped) at Sam's Club.
>
> Bob

I'll pass that on to Lynn'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Wertz wrote:


> Unfortunately we don't get Dennison's here in Texas since the
> Governor Bush declared Wolf the official chili of Texas.

It's funny, I'd heard so much about Wolf (Wolf's?) chili. They finally
started carrying it here, and I was pretty disappointed in it. I
haven't tried Dennison's.

Still the best canned to my taste is Chilli Man. It's not what it was,
back when it was made by Joe DeFrates. He sold it to Milnot and they've
degraded the recipe a few times. It's still not bad though.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Aug 27, 9:18 am, notbob > wrote:
> On 2007-08-27, Omelet > wrote:
>
> > If one MUST use canned chili, at least use Hormel!
>
> Gak! Hormel is even worse than Stagg.

You're right, "Hormel is even worse than Stagg." Armour is bad too.
For canned chili, Chilli Man Lean Beef variety is passable.

> Try Dennison's. Their
> "fat-free" turkey chili is actaully edible. Got a bit o' heat, too,
> though I always add a few shots of my beloved Cholula, anyway. That
> said, here's a hot tip:

Cholula on fried chicken, OK, but in chili? No thanks. No vinegar in
my chili.
>
> Need an emergency chip dip? ConAgra saves the day. Get a can of
> Dennison's no-beans chili and put it in a saucepan with an 8oz block
> of cream cheese and heat just enough to melt together. Voilà! A
> killer chip dip I gar-own-tee will get raves. ("Ooooh... nb, how many
> hours did you slave over a hot stove to make this absolutely fantastic
> dip....?"). Honest!

A good appetizer before the possum stew?
Sandra Lee would appreciate your recipe.
>
> nb

--Bryan

sandi > wrote:

>UGH. I have yet to find a good 'canned' chili. UGH!

Trader Joe's fat free vegetarian black bean chili was pretty good --
but they discontinued it, and the replacement product is not
nearly as good.

Steve

On Aug 27, 11:49 am, zxcvbob > wrote:
> Omelet wrote:
>
> > Chip dip:
>
> > Crock Pot
> > Velveeta
> > Ro-tel
>
> >http://www.mygiftsolutions.com/shop-...Rotel/main.htm
>
> > I have a friend tho' that substitutes cream cheese for the Velveeta.
>
> > It's tasty. ;-d
>
> Try using American cheese slices instead of Velveeta. It only takes
> about 12 ounces of real cheese per can of Rotel instead of a whole pound
> of Velveeta. I buy 5# blocks of American cheese slices (not
> individually wrapped) at Sam's Club.


HA HA HA HA HA HA HA HA HA HA!!!!!!!!!!
American cheese is "real cheese." J. motherfu(king X! Are you guys
trying to have a White trash contest with this thread?

"...the term "American cheese" has a legal definition as a type of
pasteurized process cheese under the U.S. Code of Federal
Regulations."
source-- http://en.wikipedia.org/wiki/American_cheese

You are all outdoing yourselves. God, I'm glad I don't socialize with
anyone who might offer me that kind of pig slop. Rotel and process
cheese.

Oooops! I'm being a food snob again.

>
> Bob

--Bryan

"Scott" > wrote in message
news
> James Silverton wrote:
>
>>
>> The recipe seems fine, apart from the paprika that can have
>> very little effect IMHO, but I invariably add a table spoon
>> of cocoa and at least six chopped tomatilloes. I have to
>> admit that when I make chilli I do it by inspection and
>> tasting so the recipe depends a bit on my mood and I quite
>> often leave out the beans but may serve them on top of the
>> chilli.
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
>> E-mail, with obvious alterations:
>> not.jim.silverton.at.verizon.not
>
> Cocoa!! I don't know about that. I think the paprika adds more
> coloring then it does flavor. One day I'm going to add some
> beer to my chili. I've been working on this recipe for a few
> years now tweaking it a little at a time. Something else I
> want to try is adding some whole jalapenos without breaking
> them up and then remove. Sorta like using a bay leave.

Youl'd be surprised how much chocolate (unsweetened) occurs in
Mexican cuisine. I'd just instance many Molé sauces!



Jim Silverton.

Default User wrote:
> Steve Wertz wrote:
>
>
>> Unfortunately we don't get Dennison's here in Texas since the
>> Governor Bush declared Wolf the official chili of Texas.
>
> It's funny, I'd heard so much about Wolf (Wolf's?) chili. They finally
> started carrying it here, and I was pretty disappointed in it. I
> haven't tried Dennison's.
>
> Still the best canned to my taste is Chilli Man. It's not what it was,
> back when it was made by Joe DeFrates. He sold it to Milnot and they've
> degraded the recipe a few times. It's still not bad though.

Wolfe is my favorite brand of canned chili, but I have eaten that brand
all of my life.

Becca

On Aug 27, 8:40 am, Scott > wrote:
> James Silverton wrote:
>
> > The recipe seems fine, apart from the paprika that can have very little
> > effect IMHO, but I invariably add a table spoon of cocoa and at least
> > six chopped tomatilloes. I have to admit that when I make chilli I do it
> > by inspection and tasting so the recipe depends a bit on my mood and I
> > quite often leave out the beans but may serve them on top of the chilli.
>
> > James Silverton
> > Potomac, Maryland
>
> > E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
>
> Cocoa!! I don't know about that.

Cocoa or some other form of chocolate is a natural ingredient for
chili. Deepens the flavor, complements spiciness. I only make chili
in the cold months (i.e., not now) but I've found it a good way to use
up some of those chocolate bars leftover from Halloween. Refrigerate
them, then grate into the pot.

> I think the paprika adds more coloring
> then it does flavor.

Don't use smoked paprika, especially. Chili powders usually contain
quite a bit of paprika, so I never add any extra.

> One day I'm going to add some beer to my chili.

Yes, that works. Especially a dark beer.

> I've been working on this recipe for a few years now tweaking it a
> little at a time.

It's a toss 'em in and try it kinda thing. I've never written mine
down, nor made it the same way twice. Preferences to this point a

* cubed beef and pork, rather than ground -- beef from the chuck,
pork from the shoulder -- browned, then added.
* pasilla peppers as well as Anaheims; white onions, not yellow
or red.
* believe it or not, this is one of the few things that does not
require garlic!
* besides the standard chili powder, cumin and Mexican oregano, a
pinch of thyme and some grated chocolate are good seasonings. I've
also put in an entire bunch of fresh parsley, tied with string, then
removed it at the end of the cooking. Liked the effect.
* serve with minced white onion, chopped cilantro, and grated
cheese on the side.
* serve beans and rice on the side, don't add to the pot. Rice
can be Mexican style or plain white.

It's going to be in the 80's all week here. Not conducive to any more
thinking about chili..... -aem

On 2007-08-27, Bobo Bonobo® > wrote:


> Sandra Lee would appreciate your recipe.

You talkin' to me?

I know nothing.

Who was the masked man?

nb

>On 2007-08-27, Omelet > wrote:
>
>> If one MUST use canned chili, at least use Hormel!

Wendy's chili is good in chili dip.

Tara

"A Concerned " <"A Concerned
> wrote in message
...
> -I love mild chilli Nalley or Staggs canned/tinned chilli with beef
> (presumably ground) but I can't make it remotely similar. Truth be
> known, I can't make chilli. It is always watery/soupy and bad tasting.
>
> -Does anybody have a recipe or know of a website where I can find a fake
> recipe for these products.
>
> -Your direction or help is appreciated. Thanks in advance.
>
> -I have an electric meat grinder so I will grind my own beef.
>
> -I am uncomfortable with using commerial ground meat as it starts with a
> shovel with meat from unknown places. It is the same reason I don't
> want to treat myself to canned chilli very often.
>
> -In the States I paid 1.59 a can of Staggs mild chilli and the same can
> in Canada is 3.50.

A super easy recipe is simply to add ground beef (and drained kidney beans
if you want beans in there) to a large jar of chunky salsa and then season
with some chili powder. Add a bit of cocoa powder for a sweeter taste.
Might not be exactly like the canned but it's good!

"Omelet" > wrote in message
news
> If one MUST use canned chili, at least use Hormel!
> I've used it for camping when making chili from scratch was not
> practical.

I keep Hormel on hand for those times when I need a really quick meal and
there's no time to cook anything. It tastes okay, but you are right it is
super easy and quick to make chili from scratch.
>
> When at home? No way! It's just not that hard to make.
>
> Don't ask me for a recipe. I make up chili as I go along depending on my
> mood but base ingredients include ground beef and/or pork (pre-cooked
> and drained of fat), whatever stock is handy, chili powder, tomato
> paste, garlic, onions, lemon pepper, cumin, sage, rosemary, thyme,
> mexican oregano (all herbs fresh from the live herb garden).

Exactly. My chili is never the same twice.

I once used a recipe from a magazine that called for three cans of beans
(different kinds), can of corn and a jar of salsa. It was served over rice
and garnished with cheese, assorted chopped vegetables and tortilla chips.
It was good and quick but I just kept adding stuff to it. A recipe like
that is easy to doctor up.
>
> Salt to taste.
>
> I may or may not add beans. Depends on whether or not it's a topping or
> an entree'.
>
> Black soy beans. They are low carb.

I hear a lot of good things about those but I got rid of my thyroid problem
when I got rid of the soy and my daughter is allergic to soy. Must be nice
for those who can eat them though!

"Omelet" > wrote in message
news
> In article >,
> notbob > wrote:
>
>> On 2007-08-27, Omelet > wrote:
>>
>> > If one MUST use canned chili, at least use Hormel!
>>
>> Gak! Hormel is even worse than Stagg. Try Dennison's. Their
>> "fat-free" turkey chili is actaully edible. Got a bit o' heat, too,
>> though I always add a few shots of my beloved Cholula, anyway. That
>> said, here's a hot tip:
>>
>> Need an emergency chip dip? ConAgra saves the day. Get a can of
>> Dennison's no-beans chili and put it in a saucepan with an 8oz block
>> of cream cheese and heat just enough to melt together. Voilà! A
>> killer chip dip I gar-own-tee will get raves. ("Ooooh... nb, how many
>> hours did you slave over a hot stove to make this absolutely fantastic
>> dip....?"). Honest!
>>
>> nb
>
> Chip dip:
>
> Crock Pot
> Velveeta
> Ro-tel
>
> http://www.mygiftsolutions.com/shop-...Rotel/main.htm
>
> I have a friend tho' that substitutes cream cheese for the Velveeta.
>
> It's tasty. ;-d

My fave is equal amounts of cream cheese and Velveeta. Melt, thin down with
salsa, then add plenty of fresh chopped spinach. I generally doctor this up
with hot peppers, sliced green onion and maybe a bit of cilantro. It's a
big hit at parties.

Thanks everyone for your honest replies and great information.

In western Canada, perhaps all of Canada, there are only two commercial
chillis, Staggs from Costco and other food stores and Puritan which in
Canada used to make Canadian dogfood but Canadian dogfood is only dry
stuff now and not canned. I opened Puritan chilli and I had to throw it
out because I couldn't eat it. In western Canada we don't have any
other choice except to make it - which I will now do with your helpful
information.

For the record home made gravey is easy to make and tastes the best. I
know people who used canned gravey because they can't make their own.

That technically is the only reason I bought my chilli.

(Steve Pope) wrote in
:

> sandi > wrote:
>
>>UGH. I have yet to find a good 'canned' chili. UGH!
>
> Trader Joe's fat free vegetarian black bean chili was pretty
> good -- but they discontinued it, and the replacement product
> is not nearly as good.
>
> Steve

I am MANY miles away from a Trader Joe's, darn it!!

On Aug 27, 6:57 pm, "Julie Bove" > wrote:
> "Omelet" > wrote in message
>
> news >
> > If one MUST use canned chili, at least use Hormel!
> > I've used it for camping when making chili from scratch was not
> > practical.
>
> I keep Hormel on hand for those times when I need a really quick meal and
> there's no time to cook anything. It tastes okay, but you are right it is
> super easy and quick to make chili from scratch.
>
You should suggest to the Hormel folks that they adopt that as their
slogan: "Hormel chili, 'it tastes okay'."

--Bryan

"Bobo Bonobo®" > wrote in message
oups.com...
> On Aug 27, 6:57 pm, "Julie Bove" > wrote:
>> "Omelet" > wrote in message
>>
>> news >>
>> > If one MUST use canned chili, at least use Hormel!
>> > I've used it for camping when making chili from scratch was not
>> > practical.
>>
>> I keep Hormel on hand for those times when I need a really quick meal and
>> there's no time to cook anything. It tastes okay, but you are right it
>> is
>> super easy and quick to make chili from scratch.
>>
> You should suggest to the Hormel folks that they adopt that as their
> slogan: "Hormel chili, 'it tastes okay'."

Hehehe. One reason for me buying the Hormel is our food allergies. They
put so much stuff in canned chili that just doesn't belong in a chili or any
other food for that matter, that we my daughter is allergic to them. She
also doesn't like overly spicy chili and prefers the canned to what I make.
She also likes to take French Fries and flatten one end into a spoon for
eating the chili. Now I need to come up with a way to fashion real potatoes
into spoons so I can fry them for her.

I really prefer to make all of my food from scratch, but there are a few
times when I just can't and with all of our danged food allergies, there is
precious little in the way of premade stuff we can eat. Hormel makes chili
in single serve microwavable containers. They're doable.

Julie Bove wrote:
>
> I really prefer to make all of my food from scratch, but there are a few
> times when I just can't and with all of our danged food allergies, there is
> precious little in the way of premade stuff we can eat. Hormel makes chili
> in single serve microwavable containers. They're doable.
>
>
here's a little something i ran across in Julie rosso' cook book "great
good food" that's very similar to a dish mater used to make, the
difference being the 1/2 cup of wild turkey (or in those days real white
lightning)

White lightning chilli

1 pound great northern beans, soaked over night and drained.
1 teaspoon cooking oil
1 1/2 cups chopped onions
garlic cloves to desired taste, i use a whole head.
1 tablespoon minced jalapeno pepper
2 teaspoons ground cumin
pinch of ground cloves
juice of 2 limes
8 cups chicken broth
1/2 cup chopped cilantro
1/3 cup grated parmesan
1/2 cup wild turkey or any good whiskey

sauté the onions till translucent in a dutch oven or big soup pot then
add the garlic, jalapeno, oregano, cayenne, cumin and cloves continue to
cook for another few minutes stirring constantly.

Add the beans, lime juice, broth, and cilantro and bring to a boil.
reduce the heat and simmer covered for 1 1/2 to 2 hours, until the beans
are tender. adjust the seasoning and 10 minutes before serving add the
1/2 cup of whiskey. sprinkle the individual bowls of chilli with the
grated cheese.

if meat is desired i like to season the ground beef with a few
tablespoons of whisky and let it sit over night, a pound of very lean
ground beef can be added with the onions then proceed as above. i have
used stew beef and lamb in this recipe with interesting results, i
personally am not very fond of lamb except in a curry but when i have
made the chilli with lamb others have liked it very much.

Also, i think whisky is very underrated as a cooking ingredient, i
routinely put a bit in my tomato sauce for pasta.

--
JL

Joseph Littleshoes > wrote:

>here's a little something i ran across in Julie rosso' cook book "great
>good food" that's very similar to a dish mater used to make, the
>difference being the 1/2 cup of wild turkey (or in those days real white
>lightning)

>White lightning chilli

>1 pound great northern beans, soaked over night and drained.
[snip]
>Add the beans, lime juice, broth, and cilantro and bring to a boil.
>reduce the heat and simmer covered for 1 1/2 to 2 hours, until the beans
>are tender.

This will not work.

Steve

Steve Pope wrote:

> Joseph Littleshoes > wrote:
>
>
>>here's a little something i ran across in Julie rosso' cook book "great
>>good food" that's very similar to a dish mater used to make, the
>>difference being the 1/2 cup of wild turkey (or in those days real white
>>lightning)
>
>
>>White lightning chilli
>
>
>>1 pound great northern beans, soaked over night and drained.
>
> [snip]
>
>>Add the beans, lime juice, broth, and cilantro and bring to a boil.
>>reduce the heat and simmer covered for 1 1/2 to 2 hours, until the beans
>>are tender.
>
>
> This will not work.
>
> Steve

Why not?
--
JL

Joseph Littleshoes > wrote:

>Steve Pope wrote:

>> This will not work.

>Why not?

That much lime juice easily adds enough acid to prevent the
beans from cooking to tenderness.

Steve

"Joseph Littleshoes" > wrote in message
...
> Julie Bove wrote:
>>
>> I really prefer to make all of my food from scratch, but there are a few
>> times when I just can't and with all of our danged food allergies, there
>> is precious little in the way of premade stuff we can eat. Hormel makes
>> chili in single serve microwavable containers. They're doable.
> here's a little something i ran across in Julie rosso' cook book "great
> good food" that's very similar to a dish mater used to make, the
> difference being the 1/2 cup of wild turkey (or in those days real white
> lightning)
>
> White lightning chilli
>
> 1 pound great northern beans, soaked over night and drained.
> 1 teaspoon cooking oil
> 1 1/2 cups chopped onions
> garlic cloves to desired taste, i use a whole head.
> 1 tablespoon minced jalapeno pepper
> 2 teaspoons ground cumin
> pinch of ground cloves
> juice of 2 limes
> 8 cups chicken broth
> 1/2 cup chopped cilantro
> 1/3 cup grated parmesan
> 1/2 cup wild turkey or any good whiskey
>
> sauté the onions till translucent in a dutch oven or big soup pot then
> add the garlic, jalapeno, oregano, cayenne, cumin and cloves continue to
> cook for another few minutes stirring constantly.
>
> Add the beans, lime juice, broth, and cilantro and bring to a boil.
> reduce the heat and simmer covered for 1 1/2 to 2 hours, until the beans
> are tender. adjust the seasoning and 10 minutes before serving add the
> 1/2 cup of whiskey. sprinkle the individual bowls of chilli with the
> grated cheese.
>
> if meat is desired i like to season the ground beef with a few
> tablespoons of whisky and let it sit over night, a pound of very lean
> ground beef can be added with the onions then proceed as above. i have
> used stew beef and lamb in this recipe with interesting results, i
> personally am not very fond of lamb except in a curry but when i have
> made the chilli with lamb others have liked it very much.
>
> Also, i think whisky is very underrated as a cooking ingredient, i
> routinely put a bit in my tomato sauce for pasta.

Don't think I could use whiskey. Daughter is allergic to gluten. I think
it's in there, but not sure.

Steve Pope wrote:

> Joseph Littleshoes > wrote:
>
>
>>Steve Pope wrote:
>
>
>>>This will not work.
>
>
>>Why not?
>
>
> That much lime juice easily adds enough acid to prevent the
> beans from cooking to tenderness.
>
> Steve

Well, define "tenderness" i have been told you can over boil and egg
till it is "tough" and the same thing with boiled chicken, i don't get
that, how tough can an boiled egg, chicken or bean possibly be?
--
JL

On Mon, 27 Aug 2007 23:47:07 -0700, Joseph Littleshoes
> wrote:


>Well, define "tenderness" i have been told you can over boil and egg
>till it is "tough" and the same thing with boiled chicken, i don't get
>that, how tough can an boiled egg, chicken or bean possibly be?

Very.

Trust me...you don't want to overcook any of these. The chicken will
disintegrate..and not be very good.
The egg will taste and smell like sulfur...and look awful.

If you want to try it, go ahead. But don't say we didn;t warn
you...LOL.

Christine