Chilli and hot dish recipe thread

Ok, I know there is a recipe thread already, but, hear me out.......

Good friends of ours just had twins, early. Kiddos are in the incubators, mom is having weird seizures and been in ICU. They have one boy already who is 2, few months older than my boy.

i keep asking what we can do. Nothing so far. I know things are crazy for them.

So, I want to cook on Saturday for them. Figure I'll make double batches of chili, hot dish, and lasagna. I can put them in 2 serving Tupperware and freeze them. Then deliver the batch to their house. This will give them easy, quick homemade meals when things settle down. As much it will settle down for them with a 2 yr old and newborn twins!!!!

So post up your favorite chili/hot dish recipes before Saturday!...........please!

That's very nice of you. My family secret for years and years has been this.

Tin this is awesome of you. I have the perfect freeze and reheat meal. I usually make these in the disposable aluminum pans with lids that you can get at the grocery store.

Stuffed Shells

1 ½ lb – ground meat
½ - onion chopped
2 tbsp – garlic minced
1 tbsp – dried oregano
½ cup – bread crumbs
1 – egg
Large Shells
4 oz – mozzarella cheese
½ cup – grated parmsian cheese
1 pkg – Italian cheese
1 ½ jar – spaghetti sauce
Salt and pepper


Cook Shells
Preheat oven to 375 degrees.
Brown meat with onion, garlic, oregano, salt, pepper. Remove meat, drain (if freezing do not drain), and let cool. Add bread crumbs, egg, mozzarella, and parmesian. Mix well.
Cover bottom of baking pan with spaghetti sauce.
Fill shells with meat mixture and place in pan. Pour remaining spaghetti sauce over shells. Cover pan with foil. (Freeze if saving for later)
Thaw if cooking from frozen.
Bake 20 to 25 minutes, until sauce is boiling and meat is heated through. Remove foil and cover in Italian cheese. Bake 5 minutes or until cheese is melted.

green or red chili ?

I also make several soups and put them in vacuum seal bags in individual portions. That makes it easy for the wife and I to pull something out and heat up dinner when we are busy.

Chicken Tortilla and Chorrizo soup
Jambalaya without shrimp
Split Pea
Turkey Rice

Let me know if you need some help in this area. I was going to make the chicken tortilla and the jambalaya this weekend again. If you need help I could make a double batch Thursday and Friday night and freeze you a bunch of the single servings.

Quote:

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Originally Posted by jim

green or red chili ?

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No. Thinking chilli chilli. Not red or green, but beef and bean Sunday football chilli.

Great idea, and very nice of you to do.

Here is my chili recipe. I usually make a big pot of this and freeze about 2/3 of it. It does come out pretty spicy (and gets spicier in the fridge/freezer), so eliminate the jalapeno if you don't want it hot.

1 lb Ground Beef
1/2-1 lb Pork or Hot Links, chopped
1 Large onion, chopped
1 Bell pepper, chopped (I use red for color)
1 Jalapeno, minced (optional)
3 Garlic Cloves, minced
3 Tbsp Green Onion, chopped
2 cans Beans (kidney or pinto, or both)
1 can Diced Tomatoes
2 cans Tomato Sauce
1/4 cup Chili Powder
1 Tbsp Cumin
1 Tsp Garlic Powder
1/2 Tsp Cayenne
1 Tsp Kosher Salt
1 Tsp Black Pepper

Brown the meat in a frying pan and season with a little extra chili powder and garlic powder.
Throw all the veggies (including minced garlic) in a big sauce pot and cook on medium-low heat until the onion starts to get transparent.
Reduce heat to a simmer and add the browned meat and all other ingredients and seasonings listed above to the sauce pot.
Simmer 1-2 hours, stirring occasionally. Add any extra seasoning by smell, not taste.
Serve with white rice or Fritos, and shredded cheddar cheese.
Enjoy!

Quote:

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Originally Posted by Tinelement

No. Thinking chilli chilli. Not red or green, but beef and bean Sunday football chilli.

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That is red chili. I always use carol shellby's mix bag as in shellby mustang and that shit is good and even better if you use elk meat

Quote:

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Originally Posted by Scogin

Tin this is awesome of you. I have the perfect freeze and reheat meal. I usually make these in the disposable aluminum pans with lids that you can get at the grocery store.

Stuffed Shells

1 ½ lb – ground meat
½ - onion chopped
2 tbsp – garlic minced
1 tbsp – dried oregano
½ cup – bread crumbs
1 – egg
Large Shells
4 oz – mozzarella cheese
½ cup – grated parmsian cheese
1 pkg – Italian cheese
1 ½ jar – spaghetti sauce
Salt and pepper


Cook Shells
Preheat oven to 375 degrees.
Brown meat with onion, garlic, oregano, salt, pepper. Remove meat, drain (if freezing do not drain), and let cool. Add bread crumbs, egg, mozzarella, and parmesian. Mix well.
Cover bottom of baking pan with spaghetti sauce.
Fill shells with meat mixture and place in pan. Pour remaining spaghetti sauce over shells. Cover pan with foil. (Freeze if saving for later)
Thaw if cooking from frozen.
Bake 20 to 25 minutes, until sauce is boiling and meat is heated through. Remove foil and cover in Italian cheese. Bake 5 minutes or until cheese is melted.

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Ok i have to know WTF is EYE TALIAN Cheese????????????
NEVER EVER SEEN EYE TALIAN CHEESE IN NY. Ricotta (Polly-O) perhaps, EYE Talian:) ??

Quote:

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Originally Posted by jim

Ok i have to know WTF is EYE TALIAN Cheese????????????
NEVER EVER SEEN EYE TALIAN CHEESE IN NY. Ricotta (Polly-O) perhaps, EYE Talian:) ??

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That's the same thing I thought when a friend gave me the recipe. Then I went to the packaged shredded cheese aisle and found bags of EYE talian cheese.

Chili is what they eat in Cincinnati. Chile is what they eat in New Mexico and is red or green.

Quote:

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Originally Posted by Tinelement

No. Thinking chilli chilli. Not red or green, but beef and bean Sunday football chilli.

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Ah, Chili Con Carne.

Almost everything i cook is based off taste and a base of poultry, red meat, pork or some form of ground meat (pork, buffalo, venison, etc) seafood gets a nod but nothing for long term.

Quote:

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Originally Posted by Teufelhund

Great idea, and very nice of you to do.

Here is my chili recipe. I usually make a big pot of this and freeze about 2/3 of it. It does come out pretty spicy (and gets spicier in the fridge/freezer), so eliminate the jalapeno if you don't want it hot.

1 lb Ground Beef
1/2-1 lb Pork or Hot Links, chopped
1 Large onion, chopped
1 Bell pepper, chopped (I use red for color)
1 Jalapeno, minced (optional)
3 Garlic Cloves, minced
3 Tbsp Green Onion, chopped
2 cans Beans (kidney or pinto, or both)
1 can Diced Tomatoes
2 cans Tomato Sauce
1/4 cup Chili Powder
1 Tbsp Cumin
1 Tsp Garlic Powder
1/2 Tsp Cayenne
1 Tsp Kosher Salt
1 Tsp Black Pepper

Brown the meat in a frying pan and season with a little extra chili powder and garlic powder.
Throw all the veggies (including minced garlic) in a big sauce pot and cook on medium-low heat until the onion starts to get transparent.
Reduce heat to a simmer and add the browned meat and all other ingredients and seasonings listed above to the sauce pot.
Simmer 1-2 hours, stirring occasionally. Add any extra seasoning by smell, not taste.
Serve with white rice or Fritos, and shredded cheddar cheese.
Enjoy!

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I do something similar but substitute ground buffalo for the beef and bulk chorizo for the pork. MMMMMMMMMMMMMMMMMMMMMMMMMMMM
Never could figure out how a 6qt pot whittles itself down to 2/3 that, by the time you sit down to eat.

Quote:

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Originally Posted by Scanker19

Chili is what they eat in Cincinnati. Chile is what they eat in New Mexico and is red or green.

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Yes. Sorry. Missed an "L" in the thread title.

Midwest Chilli. Not New Mexico chile.
Think Green Bay Packers!!

+1 on individual portion sizes in bags or Tupperware. But if that is not possible. I am sure regardless, the gesture will be greatly appreciated by them. You could even do it like a thanksgiving feast style. Depending on what your budget is.

My usual chili recipe:Brown up a pan of ground beef. When done, add the can of tomato sauce and the can of Ro-Tel chili mix.. Anyway, another good one: A "Bobby" sub. Rotisserie turkey, stuffing, cranberry sauce, and mayo on a nice sub roll.

looks like good recipes, and thread title changed

Quote:

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Originally Posted by jim

I do something similar but substitute ground buffalo for the beef and bulk chorizo for the pork. MMMMMMMMMMMMMMMMMMMMMMMMMMMM
Never could figure out how a 6qt pot whittles itself down to 2/3 that, by the time you sit down to eat.

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Damn, that sounds good, jim. I'm going to try it with elk if I can ever manage to kill one of the elusive bastards.

Quote:

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Originally Posted by Teufelhund

Damn, that sounds good, jim. I'm going to try it with elk if I can ever manage to kill one of the elusive bastards.

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I have a good area you can try for elk. Take 70 west to the dillon exit. head north out of town about 5 miles then turn your headlights off. Guarantee you'll get at least 1 maybe 2.
Go to any grocery store and grab a lb of the ground bison and a lb of boulder sausage bulk chorizo Or contact my guy in denver and grab a few lbs of bulk chorizo from him.

LMFAO

Here is the recipe i use for chili.


Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat
Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth
Cook for 30 minutes
Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)
Cook for 1 hour
Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin
Add water if needed
Leave covered and simmer for 30 minute

Thanks for the replies guys!

Keep um coming!

I've got a pretty spiffy chicken chili recipe.. yeah yeah guys.. it's healthy.. I'll post it up later :) I do doctor it up a bit for spicyness..

Quote:

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Originally Posted by Monky

I've got a pretty spiffy chicken chili recipe.. yeah yeah guys.. it's healthy.. I'll post it up later :) I do doctor it up a bit for spicyness..

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looking forward to this monky

Quote:

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Chili is what they eat in Cincinnati. Chile is what they eat in New Mexico and is red or green.

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Actually, no. Chiles are peppers that chili is made of. Chili here in Pueblo is red or green, and contains no beans. It's used to smother burritos, rellenos, tamales, or other delicacies.

My wife has a couple of great green chili recipes. I can post them maybe tomorrow night. For some reason I can't access Co-AR15 at work anymore.

With winter on its way I'm gona try all of the recipes here. Still have Elk so it's gona be Gooood!!

2 lb of noodles your choice.
1.5 lb ground beef
1 onion chopped
3 peppers 1 yellow, 1 red, 1 orange chopped
1 can rotel tomatoes
1 can green chili diced
1 can rotel tomato sauce.
1 jar red sauce of your choice or make your own

cook vegies on medium heat till translucent add itialian seasoning, salt pepper, and I like to add cheyenne. I add the rotel (both) chili to this.
Cook meat on medium add italian seasoning salt pepper, and I like taco seasoning, once cooked add veggies and sauce.
boil noodles drain and mix.

3 boneless skinnless chicken breasts cook in lowry's marinade of your choice about 1/3 bottle, I like luisiana red pepper.
same veggies as above. add butter while cooking 1 stick
2 lb noodles boil
mix with 2 bottles of white sauce or make your own.

both take about 30 mins to make, and makes 3 lb of food 8-12 servings depinding on people eating.

1 tbsp olive oil
2 chopped yellow onions
4 gloves garlic - mince or whatever you want.
1lb boneless skinless chicken thighs hacked up into pieces (1/2" square is usually what I end up with)
1lb ground chicken breast
7oz roasted & chopped green chilies (the hotter the better imho)
1tsp ground cumin (let the jokes begin)
1tsp oregano (i've used fresh and dried)
4 cups low sodium chicken broth
14oz can Great northern beans (cannellini) - they're white.. if you're opposed to chili with white beans use whatever you want..


Heat up the oil in a pot (big enough to hold it all) add the onions and garlic and cook till the onions are translucent. Raise the heat to med high and add everything but the chicken stock and beans till the chicken is mostly cooked through 5-8m. Add the chicken stock and beans. Loosen up the stuck bits on the bottom of the pan.. specially the little brown bits :) Bring it to a boil then simmer it. 20m simmering should be good.. but the longer the better.. taste it.. salt and pepper to taste. Enjoy.

I usually serve it over steamed brown rice. I haven't tried it in a crock pot yet, but I'd imagine if you brown the chicken first w/ the onions and garlic you could just throw it all in the crock and walk away. Slice up some jalepenos, add your favorite cheese.. diced white onions..whatever you like on normal chili.. per serving you're @ 270 cal and 26g protein.

Thank you guys!

Scogin and Monky were the winners. If there really was a winner! [ROFL1]

Should provide our friends with some easy meals!!

http://i1193.photobucket.com/albums/...C9A1E097E8.jpg

Damn, those look delicious. Can't wait to do some cookin. That's great your doing that.