Is cooking chili at home generally a waste of time and money?

[Anonymous]

Im a terrible cook, but chili is something i make pretty well, and cheaply.

- leftover seasoned ground turkey from tacos if we have onhand (or crumbled, cooked veggie burger like morningstar)
-saute onions, garlic, a little mini tricolor peppers
- add either canned tomato sauce and some paste or crushed
tomato, some water
- can of beans usually kidney, rinsed
- spices to taste- cumin, paprika, cayenne, brown sugar, maybe some premade chili powder, just a dash since it’s too salty
- a little good quality salsa
- soy sauce
Some cocoa powder unsweetened

Toppings
Jalepenos
Onion
Green onion
Chedder
Sour cream

[Anonymous]

I’ve never had chili in my life (Arab) but it sounds like such an easy weeknight meal and want to try. I have two really stupid questions: is there any mild chili powder? How do you thaw after freezing?

[Anonymous]

Anonymous wrote:I’ve never had chili in my life (Arab) but it sounds like such an easy weeknight meal and want to try. I have two really stupid questions: is there any mild chili powder? How do you thaw after freezing?

Chili powder is actually a blend of spices; cumin and some other stuff. It isn’t all that spicy. It isn’t straight “chili” like cayenne pepper powder. But do start with half of what the recipe says then add the rest in if you are ok with the spice level.

[Anonymous]

Anonymous wrote:I love a good turkey verde chili; sadly I am now the only non-omnivore in the house so don’t make it much anymore. But here goes: sauté one large chopped onion until translucent. Add about a tablespoon of minced garlic and sauté for a minute. Add two pounds of fresh, quartered tomatillos along with one large chopped deseeded fresh jalapeño. Cook until softened; add a little water if the tomatillos aren’t juicy enough and add cumin to taste (probably around 1/4 cup along with salt and pepper. Once soft, purée in blender and set aside. Cook 2lbs ground turkey. Salt and pepper to taste. Prepare 1 lb of your preferred dry white beans in vegetable broth and bay leaves; I usually add some sautéed onion here as well. You can use 2 15 oz cans of beans if you prefer, but I like starting from dry better. When all ingredients ready, remove bay leaf combine (reserve the bean broth if you made them from scratch as you won’t need it all). Add bean broth or water if the puréed tomatillos were not enough. Bring to a simmer and add a suitable amount of your preferred chili powder along with any additional cumin, salt, pepper or other spices you like (oregano and epaulet are both winners in my house). Simmer for 30-60 minutes.

Your active cooking time will be about 45 minute-1 hour. I have won a few chili contests with this one.

This sounds delicious. But one question - is it really 1/4 cup of cumin? That’s a LOT.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve never had chili in my life (Arab) but it sounds like such an easy weeknight meal and want to try. I have two really stupid questions: is there any mild chili powder? How do you thaw after freezing?

Chili powder is actually a blend of spices; cumin and some other stuff. It isn’t all that spicy. It isn’t straight “chili” like cayenne pepper powder. But do start with half of what the recipe says then add the rest in if you are ok with the spice level.

+1
It’s super mild and not spicy at all. This is the general kind of thing you want https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/chili-powder though you can, of course, go expensive/esoteric/spicy with all kinds of different types. (I have stomach troubles and can’t have much chili powder at all though, go figure).

It serves well with cornbread, chopped onions, sour cream, cheese (or on a hot dog…).

[Anonymous]

Chili is easy and only takes a half hour to make.

[Anonymous]

Anonymous wrote:I’ve never had chili in my life (Arab) but it sounds like such an easy weeknight meal and want to try. I have two really stupid questions: is there any mild chili powder? How do you thaw after freezing?

There are spicy chili powders, but most are mild. If it is spicy, it will say so on the packet/jar.

[Anonymous]

Cumin is what makes it taste like chili. Chili powder makes it look like chili but doesn't really taste like much.