Got a kick ass chili recipe?
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Anonymous
| It's getting cold...I am ready for cozy, curl up near the fire type food. Anyone have a fabulous chili recipe?? I need help. Bonus points if it's vegetarian!! |
Anonymous
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My favorite, hands down: http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html
The extra seasoning and the fixings make it phenomenal: I serve with sour cream, green onions, cheese and then offer options of what to put it over (corn chips, cornbread, crackers, rice, etc) |
Anonymous
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This one, from NYC chef Tom Valenti, is wonderful. Not vegetarian though. Recipe was included in this blog post.
http://www.cookingbythebook.com/recipes/super-bowl-idea-texas-style-chili-tom-valenti/ |
Anonymous
| Boilermaker chili - google it. Everyone loves it. Classic great chili. |
Anonymous
| I like to make Clyde's chili- recipe should be on their website. |
Anonymous
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http://www.doorsixteen.com/2007/10/11/vegetarian-chili/
Vegetarian chili. This really is the best vegetarian chili (or any kind of chili, really) recipe, honestly. I make a big pot of it just about every other week and freeze it in containers for lunches and dinners. Vegetarian Chili serves 6-8 1 tbsp olive oil 1 medium onion, chopped 3 medium carrots, chopped 4 cloves garlic, diced 1 large yellow bell pepper, chopped 2 jalapeno peppers, seeds removed, diced 2 celery stalks, chopped 2 tbsp chili powder 28 oz can crushed tomatoes with basil* 14 oz can black beans* 14 oz can kidney beans* 1 cup corn kernels 1 tsp ground cumin 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 2 tsp kosher salt 1/2 cup bulgar wheat 1/4 cup balsamic vinegar Heat oil in a large pot. Add onions, carrots and garlic; sauté until onions are translucent, about 5 minutes. Add yellow pepper, jalapenos, celery and chili powder; cook another 10 minutes. Add tomatoes, beans (with liquid), corn, salt and spices. Bring to a boil. Cover, lower heat, and simmer for 20 minutes. Stir in bulgar wheat. Cover and simmer at least 30 minutes (I usually let everything simmer for a couple of hours to let the flavors really develop, but it’s okay to take it off when the veggies and bulgar are soft), stirring occasionally to prevent sticking. Just as you’re taking the chili off the heat, stir in the balsamic vinegar. I know it might seem weird to put it in, but trust me—it really does make the chili taste extra amazing. *I take the easy route and use canned beans and tomatoes. You can soak dried beans and use fresh tomatoes if you prefer, of course, but you will want to add water to make up for the liquid in the cans. |
Anonymous
Yeah, this is pretty much how I make mine. Very thick and meaty. It's one of the few things my husband will eat as leftovers too. I usually serve it with sour cream, shredded cheese and chopped green onion with Saltine crackers and cornbread muffins. |
Anonymous
| I had a lot of compliments for making the Dragon's Breath Chili on Foodnetwork. It's very spicy! |
Anonymous
| I like to serve the vegetarian chili on top of spaghetti. |