A can of Ro-Tel or the HEB equivalent thereof added to the usual pound of hamburger and HEB taco seasoning is a fine improvement for weeknight "just the family" tacos.
I think I cribbed your original Quick 'n' Dirty Chili (or some name similar to that) back in 2017. I just checked my current variant and I've drifted a long way from yours, but it's still a really useful recipe for a quick chili meal. Back then, I was just an occasional cook. Over the last year, I've taken over full-time cooking for the family, so I don't use (my variant of) this recipe too often, but it's still in my cookbook for times of need. Thanks for sharing the original back when and other bachelor chow posts more recently.
IF your winter hunt 🦌 was lucky, substitute 2# venison for the 2# ground beef.
Always use fresh whole ingrediance if possible (Jarlic eyewww)
It doesnt take anything to smash whole garlic (better than mincing, it releases enzyme alliinase, which reacts with alliin to form allicin, the compound responsible for garlic's health benefits and strong flavor.)
Use 4 ox. of diced fresh HATCH™ N.M. Green Chili in place of the 4 oz can of mild green chilies (not jalapenos) más mejor
1 can Mild Rotel - good, but might be better with
Rotel fire roasted diced tomatos & Hatch™green chili.
Just saying, as always YMMV or I should say YTasteMV 🥣
Yeah, unfortunately it does. And the garlic here starts growing pretty dang quick. Which means I can't just grab that partial bulb that's been sitting there (remember, quick and easy). Also, I don't have to clean my hands afterward if I use the jar stuff.
I *did* recently have a really good result getting some fresh garlic smashed and peeled and pressed, without having to handle it forever to get the skin off each clove. But that was a rarity.
Sounds great, and much like the quick chili I make.
Another of my quich company recipes is a Thai style quick curry.
Start the rice. While it cooks, saute 2 large chopped onions, as much diced chicken breast as you want, I use 2 to 3 lbs. When the onions are done, add the chicken, 5 Tbsp + GFS Curry powder, plus additional spices as desired (garlic, cumin, black pepper, salt, etc). When chicken is white, add 2/3 cup peanut butter and enough water to make it the thickness you want. Add a bag of frozen peas, or peas and carrots, for color.
Serve over the rice. It should all be done at about the same time.
I have learned to make excellent chili and burrito mix. Being a New York State resident, I add a couple of cans of beans to both recipies and finish in my slow cooker. I've also made chili without beans; very good as well. Gotta have chili for Deer Season! And the rest of winter...
My secret; season the meat and onions while frying.
We used to throw a big Halloween bash w 2 batches of chili. One w the beans that everyone up here seems to expect and one batch of no bean sorta texan / chili colorado. (lower case intentional). Both are in what I call the Mysterious MultiMeat chili family w a good slow burn heat.
Then we moved & the party definitely was over. Wife decided she was inviting her friends from her churchy group and all their wild and crazy mildness.
The ensuing Church Lady Chili is a pretty good match for yours.
Years later the band broke up and it's just a party of 2.
Except she still wants beans when I make a batch...Ugh.
And overly mild...Boring.
Always used a beer, no wine though.
Never tried the Mexican pepper sauce from .au though. (internet search fail Monday blues)
Chili over pasta/spaghetti is definitely a thing. It's called Cincinnati Chili and is different, but wasn't bad.
Circa late 80's I discovered a place called the Cincinnati Chili Company in a mall food court.
This Cincinnati Chili was what seemed to be some sort of franchise in the now gone Burlington Center mall in NJ. It had the advantage of being different than the usual suspects and a substantial portion of a thick pile of chili as well.
As Tom says. New York state people add beans, meaning that's how my Momma makes it, and it's good enough for me. Thank goodness no one in TN trys to put them in the make for chili dawgs. I'm pretty sure the Bible (KJV 1611) says chili dawgs are required to have chili, mustard, and onions, when ordered with no special requests. 🙂
Sorry just pictured pot and its my 12 quart, filled to about 10 or 11 quarts. I will also throe in s jare of fire roasted peppers and maybe 1 or 2 jalapeños. Its a little different every time. Oh.. can of fire roasted tomatoes goes good. Thing is all the faried beans and tomatoes and other stuff just builds a massively layered depth of complementary flavor. Keep it below hot to just very mild heat and 19 out of 20 people will keep coming back to get just one more bowl. For those that like lots of heat i put out a range of hot sauses and different ground peppers 🌶 ti kick it up.
Well tastes differ. I actually like no bean chilli. I genuinely like bean versions too. I started pushing the envelope on beans to extremes as i could take a lb of beef snd make it into 7qts of comfort food chilli. For my family thats 13ish or more individual meals. Meals that 3 rave over and the 4 member.. well shes really picky.
Aldi sells a chipotle peppers in adobo sauce in a small can. I huck the contents into a blender and puree it all. A rounded Tb in chili adds great flavor and not too much heat. Then put the remainder in a ziplock sandwich bag and freeze it.
A can of Ro-Tel or the HEB equivalent thereof added to the usual pound of hamburger and HEB taco seasoning is a fine improvement for weeknight "just the family" tacos.
Ro-Tel can be a crutch for me. LOL. I just drop it in anything I'm doing if it needs a little more something.
I make cheese dip with it and a 2# block of Velveeta. 1 can original and 1 can hot. It's my replacement for black-eyed peas on New Years.
I think I cribbed your original Quick 'n' Dirty Chili (or some name similar to that) back in 2017. I just checked my current variant and I've drifted a long way from yours, but it's still a really useful recipe for a quick chili meal. Back then, I was just an occasional cook. Over the last year, I've taken over full-time cooking for the family, so I don't use (my variant of) this recipe too often, but it's still in my cookbook for times of need. Thanks for sharing the original back when and other bachelor chow posts more recently.
For fast and dirty, The only quibble I have is the wine. I use tequila.
Suggest that Better Than Bouillon Smokey Chipotle is a useful way to add that flavor without much heat.
I do love most of the Better Than Bouillon roux. The Chipotle Topper tends to be a little more versatile.
What's the base for that one? Chicken, beef, pork?
I mostly use those for things you can't usually find as a broth in the store. (So far, fish stock and lamb stock.)
I use it, works very good with ground beef, chicken, pork or turkey. Its very versatile.
For a bit of smoky flavor, you can use strong brewed coffee.
Or instant if you allow that in your house.
IF your winter hunt 🦌 was lucky, substitute 2# venison for the 2# ground beef.
Always use fresh whole ingrediance if possible (Jarlic eyewww)
It doesnt take anything to smash whole garlic (better than mincing, it releases enzyme alliinase, which reacts with alliin to form allicin, the compound responsible for garlic's health benefits and strong flavor.)
Use 4 ox. of diced fresh HATCH™ N.M. Green Chili in place of the 4 oz can of mild green chilies (not jalapenos) más mejor
1 can Mild Rotel - good, but might be better with
Rotel fire roasted diced tomatos & Hatch™green chili.
Just saying, as always YMMV or I should say YTasteMV 🥣
My cook/wife♥ approved 😁
"It doesnt take anything to smash whole garlic"
Yeah, unfortunately it does. And the garlic here starts growing pretty dang quick. Which means I can't just grab that partial bulb that's been sitting there (remember, quick and easy). Also, I don't have to clean my hands afterward if I use the jar stuff.
I *did* recently have a really good result getting some fresh garlic smashed and peeled and pressed, without having to handle it forever to get the skin off each clove. But that was a rarity.
Sounds great, and much like the quick chili I make.
Another of my quich company recipes is a Thai style quick curry.
Start the rice. While it cooks, saute 2 large chopped onions, as much diced chicken breast as you want, I use 2 to 3 lbs. When the onions are done, add the chicken, 5 Tbsp + GFS Curry powder, plus additional spices as desired (garlic, cumin, black pepper, salt, etc). When chicken is white, add 2/3 cup peanut butter and enough water to make it the thickness you want. Add a bag of frozen peas, or peas and carrots, for color.
Serve over the rice. It should all be done at about the same time.
John in Indy
I have learned to make excellent chili and burrito mix. Being a New York State resident, I add a couple of cans of beans to both recipies and finish in my slow cooker. I've also made chili without beans; very good as well. Gotta have chili for Deer Season! And the rest of winter...
My secret; season the meat and onions while frying.
We used to throw a big Halloween bash w 2 batches of chili. One w the beans that everyone up here seems to expect and one batch of no bean sorta texan / chili colorado. (lower case intentional). Both are in what I call the Mysterious MultiMeat chili family w a good slow burn heat.
Then we moved & the party definitely was over. Wife decided she was inviting her friends from her churchy group and all their wild and crazy mildness.
The ensuing Church Lady Chili is a pretty good match for yours.
Years later the band broke up and it's just a party of 2.
Except she still wants beans when I make a batch...Ugh.
And overly mild...Boring.
Always used a beer, no wine though.
Never tried the Mexican pepper sauce from .au though. (internet search fail Monday blues)
Chili over pasta/spaghetti is definitely a thing. It's called Cincinnati Chili and is different, but wasn't bad.
Circa late 80's I discovered a place called the Cincinnati Chili Company in a mall food court.
Cincinnati "chili" was pretty much very mild and runny spaghetti sauce when I was there a bunch of years ago. Blecch.
And I've never let my friend from there forget it.
This Cincinnati Chili was what seemed to be some sort of franchise in the now gone Burlington Center mall in NJ. It had the advantage of being different than the usual suspects and a substantial portion of a thick pile of chili as well.
As Tom says. New York state people add beans, meaning that's how my Momma makes it, and it's good enough for me. Thank goodness no one in TN trys to put them in the make for chili dawgs. I'm pretty sure the Bible (KJV 1611) says chili dawgs are required to have chili, mustard, and onions, when ordered with no special requests. 🙂
Im going into the heretical catagory. For me chili is bean heavy..
Just a quick and dirty list of in ingrediants
1 to 2 lbs gnd beef
I medium to large onion
Lots of garlic
2 to 3 cans crushed or cubed tomatoes. Can of rotel if have
Your choice of 8 cans of beans mixed
Pinto
Kidney large and small
Red beans
Great northern
Navy beans
Black beans. Though i tend to make them a minority.
Chipolte peppers
Chilli powder
Cup of strong coffee
Salt
Pepper
Maybe some mushroom powder if any is around.. just enough to ad depth but not taste it.
Adjust to taste for all ingredients
After cooking veggies and beef
beef simmer for hour or more.
Eat plain or with your choice of cheese and sour cream.
Freeze leftovers. Good for at least a year in freezer. Never lasts more than month as it is one of families favorite comfort foods
Oof, that is bean heavy. I would use no more than half that - 1 can each of black, kidney, and light red kidney beans. But some nice ingredients.
Sorry just pictured pot and its my 12 quart, filled to about 10 or 11 quarts. I will also throe in s jare of fire roasted peppers and maybe 1 or 2 jalapeños. Its a little different every time. Oh.. can of fire roasted tomatoes goes good. Thing is all the faried beans and tomatoes and other stuff just builds a massively layered depth of complementary flavor. Keep it below hot to just very mild heat and 19 out of 20 people will keep coming back to get just one more bowl. For those that like lots of heat i put out a range of hot sauses and different ground peppers 🌶 ti kick it up.
Well tastes differ. I actually like no bean chilli. I genuinely like bean versions too. I started pushing the envelope on beans to extremes as i could take a lb of beef snd make it into 7qts of comfort food chilli. For my family thats 13ish or more individual meals. Meals that 3 rave over and the 4 member.. well shes really picky.
For her there isnt many food groups lets say.
Is it okay to serve it over spaghetti (topped with cheese) or Mexican rice, or are both sacrilegious?
I've never tried it over spaghetti noodles, but I have to say that a ladle of it into a bowl of mac and cheese is heavenly.
Dumped it over some white rice for a leftover meal plenty of times, but never over Mexican rice.
Aldi sells a chipotle peppers in adobo sauce in a small can. I huck the contents into a blender and puree it all. A rounded Tb in chili adds great flavor and not too much heat. Then put the remainder in a ziplock sandwich bag and freeze it.
Need some fresh baked sourdough bread to go with that.
Otherwise ... Not bad. Not bad a'tall.
“Beans don’t go in Texas chili”
Indeed they do not. I’m a New Mex guy by ancestry, and beans are a side dish.
People put all kinds of stuff in chili (olives? really?) that don’t belong.
This sounds good! :)