Chili with beans

[Erik G]

I've looked at the chili recipes on this site and nothing catches my eye. Anybody have any good chili with beans recipes? Couple things that I prefer when making chili is to use kidney beans, limit the sugar amount (if any at all), it needs to be spicey and I would like to use ground beef. I would also like to make the chili powder from scratch, if possible. Thanks in advance.

Erik

 

[Rusty Barton]

Here's a good recipe that meets the requirements that you describe:

Wendy's Chili

Here are links to a couple of chili powders from scratch recipes.

 

[Erik G]

Thanks Rusty.

Erik

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
I've looked at the chili recipes on this site and nothing catches my eye. Anybody have any good chili with beans recipes? Couple things that I prefer when making chili is to use kidney beans, limit the sugar amount (if any at all), it needs to be spicey and I would like to use ground beef. I would also like to make the chili powder from scratch, if possible. Thanks in advance.

Erik </div></BLOCKQUOTE>
If a recipe calls for pintos or no beans at all, just add your kidney beans to it. Don't want sugar in it just leave it out. If it calls for cubed meat just use burger. Not spicey enough add more heat. If it comes out too thin, just add some masa to it. Make it how you like it and the way want it. I never follow recipes I just use them as guides.

Except for baking, I follow them pretty much to a T.

 

[Erik G]

Bryan, I completely agree with you and that's typically what I do, however I like to use various recipes as a starting point or base. If that particular recipe doesn't sound appealing as a base, then I'll completely pass on it.

Erik

 

[Bryan S]

Erik, No harm meant towards you. Some people will not stray from a recipe at all.........
Not sure if you saw this thread but here's a link for you.

 

[David Lohrentz]

I also like beans in my chili. The broth from cooking beans in chicken stock, with ground chilies and smoked hocks or bacon rind is a terrific starting point for a pot of chili. That is generally the route I take. I like all kinds of beans for the sake of variety. It's all good.

As for the meat, I like brisket point, smoked chuck or chorizo sausage removed from the casing.

I also like a lot more veggies in my chili than is common.

 

[Steve Petrone]

Tell me more about 'veggies' in your chili. I typically use double the amount of onion called for...thats probably not what you are talking about.

What do you like to add?

 

[David Lohrentz]

I typically go with onions, carrots, red bell pepper, fresh or frozen corn, sometimes celery. Lots of tomatoes as well.