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What do you put in your chili that makes it so great? :)

Making some chili here on this snowed in cold day in Strongville Ohio! :)
As the meat is thawing out I'm wondering how I might make it a little different than I normally make it?
What do you do to Yours??

 
kimberlyinberea

Asked by kimberlyinberea at 1:23 PM on Feb. 25, 2011 in Food & Drink

Level 29 (39,262 Credits)
This question is closed.
Answers (10)
  • I prefer Chili that has black beans in addition to the kidney and pintos. Makes it "fun" to look at. And try adding a finely grated carrot to help you digest all the beans better!
    GoodyBrook

    Answer by GoodyBrook at 1:26 PM on Feb. 25, 2011

  • I use my grandparents and my moms recipe. Tomato juice, kidney beans, chilli powder, and if have peppers, also add broken up spagetti. Yum yum.
    momindiana

    Answer by momindiana at 1:39 PM on Feb. 25, 2011

  • My sister makes a good one that has the white beans in it. I like my plain old chili I make best because I know everyone will eat it. I once in a while will do a white chili with ground turkey.
    Philly247

    Answer by Philly247 at 1:43 PM on Feb. 25, 2011

  • Usually corn or cream cheese
    ja2010

    Answer by ja2010 at 2:10 PM on Feb. 25, 2011

  • caramelized onions, carrots, hot sauce (not enough to make is HOT, just a little kick) and sometimes I dice potatoes and add those.
    Bubbie0809

    Answer by Bubbie0809 at 3:16 PM on Feb. 25, 2011

  • A chunk of good quality dark or bittersweet chocolate ;). Gives it just a little something but you'd never guess it's chocolate.
    Anonymous

    Answer by Anonymous at 9:00 PM on Feb. 25, 2011

  • Best Chili Ever – you can use any bean; 1 can = 1.5 cups home cooked
    2 (28-ounce) can diced tomatoes
    4 cups vegetable broth
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can white (cannellini) beans, rinsed and drained
    1 (15-ounce) can red kidney beans, rinsed and drained
    1 cup frozen baby lima beans or regular lima beans or corn
    1 cup chopped onion
    1/2 green bell pepper, seeded and chopped
    2 cloves garlic, minced
    1 can tomato paste
    2 tablespoons chili powder, or more to taste
    2 tablespoons dried Mexican oregano or regular oregano (or more to taste)
    2 teaspoons ground cumin (or more to taste)
    1 teaspoon ground coriander (or more to taste)
    1 to 2 teaspoons cayenne pepper
    1-2 Tbl masa, mixed with cold water
    1/2 cup shredded Monterey jack cheese
    1/3 cup chopped fresh cilantro leaves
    Salt to taste (I add this last)

    cont
    rkoloms

    Answer by rkoloms at 5:39 AM on Feb. 26, 2011

  • If you don’t have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices.
    Just before serving, top each serving with shredded cheese and cilantro.
    rkoloms

    Answer by rkoloms at 5:39 AM on Feb. 26, 2011

  • I like to add Chipolte peppers in mine.
    Queenofscrap

    Answer by Queenofscrap at 11:05 AM on Feb. 26, 2011

  • Sounds great GoodyBrook! And I have all that here too..won't even need to leave the house,lol
    kimberlyinberea

    Comment by kimberlyinberea (original poster) at 1:34 PM on Feb. 25, 2011

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