I have the first pot of chili for this season on the stove right now.
I use my tried and true recipe and then if I want I play with it a bit.
This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.

http://hizzoners.com/index.php/recip...s-famous-chili

"ImStillMags" > wrote in message
...
I have the first pot of chili for this season on the stove right now.
I use my tried and true recipe and then if I want I play with it a bit.
This time I added a small can of diced green chilis and used a can of Bush's
mixed chili beans instead of the chili called for in the recipe....since
it's what I had in the pantry. The canned stuff, whichever you use, adds
a thickening agent to the chili that makes is come out with the perfect
texture, at least to me.

http://hizzoners.com/index.php/recip...s-famous-chili


That looks like some good chili!

Cheri

On Wed, 3 Oct 2018 14:06:46 -0700 (PDT), ImStillMags
> wrote:

>I have the first pot of chili for this season on the stove right now.
>I use my tried and true recipe and then if I want I play with it a bit.
>This time I added a small can of diced green chilis and used a can of
>Bush's mixed chili beans instead of the chili called for in the recipe....
>since it's what I had in the pantry. The canned stuff, whichever
>you use, adds a thickening agent to the chili that makes is come out
>with the perfect texture, at least to me.

The thickening agent is probably ground up bed bugs. They absorb a lot
of moisture.

"ImStillMags" > wrote in message
...
I have the first pot of chili for this season on the stove right now.
I use my tried and true recipe and then if I want I play with it a bit.
This time I added a small can of diced green chilis and used a can of Bush's
mixed chili beans instead of the chili called for in the recipe....since
it's what I had in the pantry. The canned stuff, whichever you use, adds
a thickening agent to the chili that makes is come out with the perfect
texture, at least to me.

http://hizzoners.com/index.php/recip...s-famous-chili

---

I think I will make chili too! I have some ground beef and wasn't sure what
to do with it. Chili it is!

On 10/3/2018 5:06 PM, ImStillMags wrote:
> I have the first pot of chili for this season on the stove right now.
> I use my tried and true recipe and then if I want I play with it a bit.
> This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
>
> http://hizzoners.com/index.php/recip...s-famous-chili
>
I hope you enjoyed it. I used those Bush's chili beans.

Jill

On Wednesday, October 3, 2018 at 7:14:11 PM UTC-5, Jill McQuown wrote:
> On 10/3/2018 5:06 PM, ImStillMags wrote:
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
> >
> I hope you enjoyed it. I used those Bush's chili beans.
>
> Jill

Oh heavens NO! Brooks Chili Hot Beans as a base! And I have some really old frozen ground beef. Housemate booty!

I have no made a batch of chili in years! I used to veggie shop at Soulard and in pepper season OMG! I may have to go down there soon and see what they have!

John Kuthe...

"Wayne Boatwright" > wrote in message
15.223...
> On Wed 03 Oct 2018 02:06:46p, ImStillMags told us...
>
>> I have the first pot of chili for this season on the stove right
>> now. I use my tried and true recipe and then if I want I play with
>> it a bit. This time I added a small can of diced green chilis and
>> used a can of Bush's mixed chili beans instead of the chili called
>> for in the recipe....since it's what I had in the pantry. The
>> canned stuff, whichever you use, adds a thickening agent to the
>> chili that makes is come out with the perfect texture, at least to
>> me.
>>
>> http://hizzoners.com/index.php/recip...oners-famous-c
>> hili
>>
>
> It does sound good. I make chili throughout the year. I use a slurry
> of masa and beef stock or water to thicken my chili.

I don't thicken mine.

"Cheri" wrote in message news
"ImStillMags" > wrote in message
...
I have the first pot of chili for this season on the stove right now.
I use my tried and true recipe and then if I want I play with it a bit.
This time I added a small can of diced green chilis and used a can of Bush's
mixed chili beans instead of the chili called for in the recipe....since
it's what I had in the pantry. The canned stuff, whichever you use, adds
a thickening agent to the chili that makes is come out with the perfect
texture, at least to me.

http://hizzoners.com/index.php/recip...s-famous-chili


That looks like some good chili!

Cheri

==

I get very confused with your chili! For me, chili is very hot, but when I
have said that in the past I have been told it is just a tomato sauce!!!

Help please?

On Wednesday, October 3, 2018 at 9:54:26 PM UTC-10, Ophelia wrote:
>
> I get very confused with your chili! For me, chili is very hot, but when I
> have said that in the past I have been told it is just a tomato sauce!!!
>
> Help please?

The heat in chili can range from mild to very hot in the US. My guess is that the closer the region of the county is to Mexico, the spicier the dish will be. In its most basic form, chili is meat cooked with chili peppers. Some chili purists consider the addition of tomatoes or beans to be taboo. The chili that's popular in Hawaii is sweet with low heat and has tomatoes and beans and is similar to "Cincinnati chili." It's served over rice on this rock.

I'll have to come up with a low carb version soon i.e., meat cooked with chili pepper.

On 10/4/2018 3:51 AM, Ophelia wrote:
>
>
> "Cheri"* wrote in message news >
> "ImStillMags" > wrote in message
> ...
> I have the first pot of chili for this season on the stove right now.
> I use my tried and true recipe and then if I want I play with it a bit.
> This time I added a small can of diced green chilis and used a can of
> Bush's
> mixed chili beans instead of the chili called for in the recipe....since
> it's what I had in the pantry.*** The canned stuff, whichever you use,
> adds
> a thickening agent to the chili that makes is come out with the perfect
> texture, at least to me.
>
> http://hizzoners.com/index.php/recip...s-famous-chili
>
>
> That looks like some good chili!
>
> Cheri
>
> ==
>
> I get very confused with your chili!* For me, chili is very hot, but
> when I have said that in the past I have been told it is just a tomato
> sauce!!!
>
> Help please?
>
>
Chili (the soup/stew) debate rages depending upon where you are. Some
is spicy, some has beans, some no beans. Some recipes call for
tomatoes, some not.

My mother used canned Campbell's tomato soup and water, which is pretty
darn bland. She'd add a pound of cooked ground beef (with minced
onions) and a can or two of kidney beans. That's what she called
"chili". It was filling, sure. But definitely not spicy.

Jill

"jmcquown" > wrote in message
...
> On 10/4/2018 3:51 AM, Ophelia wrote:
>>
>>
>> "Cheri" wrote in message news >>
>> "ImStillMags" > wrote in message
>> ...
>> I have the first pot of chili for this season on the stove right now.
>> I use my tried and true recipe and then if I want I play with it a bit.
>> This time I added a small can of diced green chilis and used a can of
>> Bush's
>> mixed chili beans instead of the chili called for in the recipe....since
>> it's what I had in the pantry. The canned stuff, whichever you use, adds
>> a thickening agent to the chili that makes is come out with the perfect
>> texture, at least to me.
>>
>> http://hizzoners.com/index.php/recip...s-famous-chili
>>
>>
>> That looks like some good chili!
>>
>> Cheri
>>
>> ==
>>
>> I get very confused with your chili! For me, chili is very hot, but when
>> I have said that in the past I have been told it is just a tomato
>> sauce!!!
>>
>> Help please?
>>
>>
> Chili (the soup/stew) debate rages depending upon where you are. Some is
> spicy, some has beans, some no beans. Some recipes call for tomatoes,
> some not.
>
> My mother used canned Campbell's tomato soup and water, which is pretty
> darn bland. She'd add a pound of cooked ground beef (with minced onions)
> and a can or two of kidney beans. That's what she called "chili". It was
> filling, sure. But definitely not spicy.
>
> Jill


That sort of sounds like my moms, she used tomato juice, lots of ground beef
and kidney beans. She added enough chili powder to make it chili flavored
and fairly dark red when done, but not hot at all.

Cheri

On Wednesday, October 3, 2018 at 4:06:49 PM UTC-5, ImStillMags wrote:
> I have the first pot of chili for this season on the stove right now.
> I use my tried and true recipe and then if I want I play with it a bit.
> This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
>
> http://hizzoners.com/index.php/recip...s-famous-chili

I have been thinking about making a pot, but it is still way to hot and everything is blooming.

The best I ever made was using venison as the meat. t was scrumptious.
rosie

"jmcquown" wrote in message ...

On 10/4/2018 3:51 AM, Ophelia wrote:
>
>
> "Cheri" wrote in message news >
> "ImStillMags" > wrote in message
> ...
> I have the first pot of chili for this season on the stove right now.
> I use my tried and true recipe and then if I want I play with it a bit.
> This time I added a small can of diced green chilis and used a can of
> Bush's
> mixed chili beans instead of the chili called for in the recipe....since
> it's what I had in the pantry. The canned stuff, whichever you use,
> adds
> a thickening agent to the chili that makes is come out with the perfect
> texture, at least to me.
>
> http://hizzoners.com/index.php/recip...s-famous-chili
>
>
> That looks like some good chili!
>
> Cheri
>
> ==
>
> I get very confused with your chili! For me, chili is very hot, but
> when I have said that in the past I have been told it is just a tomato
> sauce!!!
>
> Help please?
>
>
Chili (the soup/stew) debate rages depending upon where you are. Some
is spicy, some has beans, some no beans. Some recipes call for
tomatoes, some not.

My mother used canned Campbell's tomato soup and water, which is pretty
darn bland. She'd add a pound of cooked ground beef (with minced
onions) and a can or two of kidney beans. That's what she called
"chili". It was filling, sure. But definitely not spicy.

Jill

==

LOL thanks) I guess I will never know)

On Thursday, October 4, 2018 at 1:35:05 PM UTC-4, rosie wrote:
> On Wednesday, October 3, 2018 at 4:06:49 PM UTC-5, ImStillMags wrote:
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
>
> I have been thinking about making a pot, but it is still way to hot and everything is blooming.
>
> The best I ever made was using venison as the meat. t was scrumptious.
> rosie

My husband has been making venison chili. (There are only so many
venison cheesesteak hoagies a guy can eat.) It's pretty good, although
I'm not a big fan of his chili.

Cindy Hamilton

On Wed, 3 Oct 2018 14:06:46 -0700 (PDT), ImStillMags
> wrote:

>I have the first pot of chili for this season on the stove right now.
>I use my tried and true recipe and then if I want I play with it a bit.
>This time I added a small can of diced green chilis and used a can of Bush's mixed chili beans instead of the chili called for in the recipe....since it's what I had in the pantry. The canned stuff, whichever you use, adds a thickening agent to the chili that makes is come out with the perfect texture, at least to me.
>
>http://hizzoners.com/index.php/recip...s-famous-chili
>
>---
>This email has been checked for viruses by AVG.
>https://www.avg.com


Made my first last week. I've had to go low sodium so:

Chili, No Salt Added

Ingredients
1 lb hamburger 300 mg sodium
2 28oz cans crushed tomatos 520 mg sodium
1 11.5oz can V-8 200 mg sodium
1 12oz bag cajun mirapoix 140 mg sodium
1 1/2 cup kidney beans
1 1/2 cup red beans
12oz bag frozen lima beans 80 mg sodium
8 tsp chili powder 640 mg sodium
1 tsp garlic powder
1 heaping tsp cumin
1 tsp oregano
2 tsp lime juice (or to taste)
Total Sodium 1880 mg per
batch
makes 12 1 cup servings 157 mg sodium per serving

It's even lower with homemade chili powder but I haven't got that
right yet.

"l not -l" wrote in message ...


On 4-Oct-2018, "Ophelia" > wrote:

> On 10/4/2018 3:51 AM, Ophelia wrote:
> >
> >
> > "Cheri" wrote in message news > >
> > "ImStillMags" > wrote in message
> > ...
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of
> > Bush's
> > mixed chili beans instead of the chili called for in the recipe....since
> > it's what I had in the pantry. The canned stuff, whichever you use,
> > adds
> > a thickening agent to the chili that makes is come out with the perfect
> > texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
> >
> >
> > That looks like some good chili!
> >
> > Cheri
> >
> > ==
> >
> > I get very confused with your chili! For me, chili is very hot, but
> > when I have said that in the past I have been told it is just a tomato
> > sauce!!!
> >
> > Help please?
> >
> >
> Chili (the soup/stew) debate rages depending upon where you are. Some
> is spicy, some has beans, some no beans. Some recipes call for
> tomatoes, some not.
>
> My mother used canned Campbell's tomato soup and water, which is pretty
> darn bland. She'd add a pound of cooked ground beef (with minced
> onions) and a can or two of kidney beans. That's what she called
> "chili". It was filling, sure. But definitely not spicy.
>
> Jill
>
> ==
>
> LOL thanks) I guess I will never know)
The simplest way to learn what American chili is is to visit the US for
several months and attend a number of World Championship Chili Cookoffs.
Check out the current schedule at:
https://chilicookoff.com/cookoffs

After attending several of these events, sampling hundreds of different
recipes in several categories (Red, Homestyle, Verde, etc.), you might be
able to decide what YOU think chili is. 8-)

===

Not going to happen now. We don't travel overseas any more at our age We
have lived in so many overseas places in our lives too that we don't want to
any more

So, I have to rely on your descriptions)

On Thursday, October 4, 2018 at 3:03:39 PM UTC-4, Ophelia wrote:
> "l not -l" wrote in message ...
> The simplest way to learn what American chili is is to visit the US for
> several months and attend a number of World Championship Chili Cookoffs.
> Check out the current schedule at:
> https://chilicookoff.com/cookoffs
>
> After attending several of these events, sampling hundreds of different
> recipes in several categories (Red, Homestyle, Verde, etc.), you might be
> able to decide what YOU think chili is. 8-)
>
> ===
>
> Not going to happen now. We don't travel overseas any more at our age We
> have lived in so many overseas places in our lives too that we don't want to
> any more
>
> So, I have to rely on your descriptions)

Besides, if you ate chili at a cookoff, it would be like this for you:

<https://stuffhappens.us/man-selected-to-be-judge-at-chili-cook-off-15820/>

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Thursday, October 4, 2018 at 3:03:39 PM UTC-4, Ophelia wrote:
> "l not -l" wrote in message ...
> The simplest way to learn what American chili is is to visit the US for
> several months and attend a number of World Championship Chili Cookoffs.
> Check out the current schedule at:
> https://chilicookoff.com/cookoffs
>
> After attending several of these events, sampling hundreds of different
> recipes in several categories (Red, Homestyle, Verde, etc.), you might be
> able to decide what YOU think chili is. 8-)
>
> ===
>
> Not going to happen now. We don't travel overseas any more at our age
> We
> have lived in so many overseas places in our lives too that we don't want
> to
> any more
>
> So, I have to rely on your descriptions)

Besides, if you ate chili at a cookoff, it would be like this for you:

<https://stuffhappens.us/man-selected-to-be-judge-at-chili-cook-off-15820/>

Cindy Hamilton
====

ROFLMAOOOO I think I got the message ))))))

I am afraid I would be just like judge #3 !!!!!!!!!!!!!!!!

I will keep that for when I am told that chili is NOT hot!!!!!!!!!!!

Thanks very much for the laugh)))

On Thursday, October 4, 2018 at 12:18:14 PM UTC-5, Jill McQuown wrote:
> On 10/4/2018 3:51 AM, Ophelia wrote:
> >
> >
> > "Cheri"Â* wrote in message news > >
> > "ImStillMags" > wrote in message
> > ...
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of
> > Bush's
> > mixed chili beans instead of the chili called for in the recipe....since
> > it's what I had in the pantry.Â*Â*Â* The canned stuff, whichever you use,
> > adds
> > a thickening agent to the chili that makes is come out with the perfect
> > texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
> >
> >
> > That looks like some good chili!
> >
> > Cheri
> >
> > ==
> >
> > I get very confused with your chili!Â* For me, chili is very hot, but
> > when I have said that in the past I have been told it is just a tomato
> > sauce!!!
> >
> > Help please?
> >
> >
> Chili (the soup/stew) debate rages depending upon where you are. Some
> is spicy, some has beans, some no beans. Some recipes call for
> tomatoes, some not.
>
> My mother used canned Campbell's tomato soup and water, which is pretty
> darn bland. She'd add a pound of cooked ground beef (with minced
> onions) and a can or two of kidney beans. That's what she called
> "chili". It was filling, sure. But definitely not spicy.
>
> Jill

There was no pepper, chili or otherwise! That's tomato soup with ground beef!

John Kuthe...

On Thursday, October 4, 2018 at 1:18:14 PM UTC-4, Jill McQuown wrote:
> On 10/4/2018 3:51 AM, Ophelia wrote:
> >
> >
> > "Cheri"Â* wrote in message news > >
> > "ImStillMags" > wrote in message
> > ...
> > I have the first pot of chili for this season on the stove right now.
> > I use my tried and true recipe and then if I want I play with it a bit.
> > This time I added a small can of diced green chilis and used a can of
> > Bush's
> > mixed chili beans instead of the chili called for in the recipe....since
> > it's what I had in the pantry.Â*Â*Â* The canned stuff, whichever you use,
> > adds
> > a thickening agent to the chili that makes is come out with the perfect
> > texture, at least to me.
> >
> > http://hizzoners.com/index.php/recip...s-famous-chili
> >
> >
> > That looks like some good chili!
> >
> > Cheri
> >
> > ==
> >
> > I get very confused with your chili!Â* For me, chili is very hot, but
> > when I have said that in the past I have been told it is just a tomato
> > sauce!!!
> >
> > Help please?
> >
> >
> Chili (the soup/stew) debate rages depending upon where you are. Some
> is spicy, some has beans, some no beans. Some recipes call for
> tomatoes, some not.
>
> My mother used canned Campbell's tomato soup and water, which is pretty
> darn bland. She'd add a pound of cooked ground beef (with minced
> onions) and a can or two of kidney beans. That's what she called
> "chili". It was filling, sure. But definitely not spicy.
>
> Jill

Leave out the beans and serve over spaghetti, and it's what I knew
as "spaghetti sauce" growing up.

Cindy Hamilton

On Fri, 5 Oct 2018 03:26:47 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, October 4, 2018 at 1:18:14 PM UTC-4, Jill McQuown wrote:

>>
>> My mother used canned Campbell's tomato soup and water, which is pretty
>> darn bland. She'd add a pound of cooked ground beef (with minced
>> onions) and a can or two of kidney beans. That's what she called
>> "chili". It was filling, sure. But definitely not spicy.
>>
>> Jill
>
>Leave out the beans and serve over spaghetti, and it's what I knew
>as "spaghetti sauce" growing up.
>
>Cindy Hamilton


When I make sauce I do a very large batch for vac-pack. Towards the
last 45 minutes, I split it into two pots, finish off one as meaty
pasta sauce and add chili powder and a few other spices on hand to the
other pot,put in some canned beans at the end, and turn that part into
chili.

On Thu, 4 Oct 2018 13:18:00 -0400, jmcquown >
wrote:
snip
>
>My mother used canned Campbell's tomato soup and water, which is pretty
>darn bland. She'd add a pound of cooked ground beef (with minced
>onions) and a can or two of kidney beans. That's what she called
>"chili". It was filling, sure. But definitely not spicy.
>
>Jill

that is what the ladies of that time learned how to make. The U.S. at
that time was not the melting pot of cuisine that it is today.
Companies like Campbell's taught the U.S. about different kinds of
food. Campbell's couldn't go all out with the seasonings because
people were not accustomed to a lot of different spices and
seasonings. We didn't eat out much or travel much in the early 50s,
everyone was just coming out of war mentality. BTW, that's the chili
my mother made.
Janet US