I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have.
Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices.
You can substitute beef for chicken or turkey, but make sure you season very well.
For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.
This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests!
NOTE: with all spices it is best to use a well rounds measure
Get all the toppings lined up and let your guests create their own tasty chili.
Freezes well if there are any leftovers.
I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.
Rachael's Recipe Notes:
Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious!
I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good!
If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't.
I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
I found this recipe on the official Obama/Biden website. He said on Good Morning America that this is his favorite chili recipe and he has been enjoying it since college. (This recipe didn't list the exact times for cooking each step. I am posting it just as written, but personally I would cook the beef first, drain and set aside, cook the onions, pepper and garlic, and then add the cooked beef back into the pan. You may want to cook it with his ingredients but following directions used for any standard chili recipe.)
Another dish he mentioned as a favorite was shrimp and grits. I've found a recipe for shrimp and grits that looked really good and I've posted it here (Recipe#351455).
A copycat of Skyline Chili, true Cincinnati chili, except it's less greasy! I combine all the dry spices times ten and keep the "Skyline Spice Mix" in a jar cannister. One batch of chili will use 3/8 cup of spice mix. The spice mix is also tasty as a meat rub for steak, pork and chicken.
This recipe is the best made a day ahead and reheated! It will give the spices a period of time to blend together! Tested,Tried and True! The Junior League Flint Michigan, Home of the Spartans. Go Bucks
This recipe is form my Ultimate Southern Living cookbook and is written with very slight modifications. I have tried all sorts of chili recipes from competition to exotic and time consuming but I always come back to this one for its great taste and simplicity. I always cut the stew meat up into even smaller pieces before browning. I'm not sure what the "beans or no beans" argument is all about, but I'm born and raised in Texas and I do like some beans in my chili, it's up to you to add them or not....
This is an easy and time saving recipe. If you don't have a pressure cooker, this adapts well to the stove top or the crock pot. I have let this simmer all day in a crock pot and the results are great.
Make this as mild or spicy to suit your own tastes. My house? Spice rules!