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

[Anonymous]

Chili is one of the easiest things I make at home. It is definitely one of our go-tos on repetition. Ground beef, chili mix in the envelope, two cans of canned beans (whatever we have), two cans of diced tomatoes with green chiles. I do not brown the beef ahead for time, just throw it all in the crockpot in high for four hours or low for eight hours. No worries if the gourmet folks do not like my recipe, but it definitely is not “a waste of time and money” to make at home. It is so easy and cheap, it is something I AVOID purchasing when out because it is such a cheap and easy thing yo throw together at home.

[Anonymous]

For the jiffy poster, try making it with sour cream and cook it in the crock pot. I am a from scratch baker who only uses the crock pot once or twice a year but this is so good. Costco has a decent mix too — organic—I like to sprinkle chopped pecans across the top.


For chili, my secret ingredient pre kids was one some of the sauce from the chipotle in adobo mixes. I’ve also experimented with small bits of cocoa powder or pb which can work to deepen the umami flavor.

If someone wants a white chili recipe…sauté onions with cumin and garlic, add chicken pieces (I don’t like ground—boneless thighs are perfect or breAsts), can of rinsed hominy, can of cannelini beans, oregano, green chiles like hatch or a roasted poblano, and just enough beer or broth so it doesn’t stick, then slow cook until the chicken falls apart. It’s sort of pozole inspired but you dress it like chili.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP must be a terrible cook if they prefer store bought chili, of all foods.

Did not say store bought, I said restaurant or deli made to-go.

I find it hilarious that you are splitting hairs with that. Pretty sad.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP must be a terrible cook if they prefer store bought chili, of all foods.

Did not say store bought, I said restaurant or deli made to-go.

Same difference. You clearly can’t cook.

[Anonymous]

Chef John's Tailgate Chili on all recipes is a great starting point. I modify it a bit, but everyone in my family likes it. I am going to use chilis in adobo next time. That sounds really delicious and is not something I've tried. I also prefer chili made on the stove top. The only reason I can think that OP thinks chili is expensive because of all the spices. If you don't keep those spices on hand, I can see that buying them all at one time would be pricey. You could sub a packet chili mix like mccormick's to keep the price down.

[Anonymous]

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.

[Anonymous]

Anonymous wrote:Our go-to chili recipe isn't expensive. $5 for 1 lb. of ground beef, $2 for 2 cans of kidney beans, $1 for 2 cans of tomatoes; $1 for spices; 50 cents for an onion, 50 cents for a small can of tomato sauce; $1 for some shredded cheese; $1 for some sour cream.

We've been making it the same way for years and always get 6 portions out of this recipe for a total of $12. Very affordable.

Very similar recipe. I add corn, green peppers and green chilis.

[Anonymous]

My chili never really tastes super authentic, but it still turns out pretty good, so it is a mainstay in our house. It's easy to make, my kids like it, and it freezes well. I usually brown the meat first with the spices, then add to the crockpot on top of onions. I add beans and corn 1 hour before the crockpot cooking time finishes.

[Anonymous]

If you like a beefy chili with beans (and no vegetables) this one is great - we make it at least once a month and freeze any leftovers for lunches.

https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099

[Anonymous]

Anonymous wrote:We love chili here. One of the easiest is chili verde with made with green salsa or the hatch chilis they sell at Costco and ground pork/chicken/turkey.

FINALLY someone with some good sense. Green chili is so superior to red.

[Anonymous]

I am ASTOUNDED that the cabbage/oatmeal chili person is not getting more play. Maybe it was too buried in the middle pages and people have skipped over it, but I am still so repulsed yet fascinated.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP must be a terrible cook if they prefer store bought chili, of all foods.

Did not say store bought, I said restaurant or deli made to-go.

Same difference. You clearly can’t cook.

So what if they can't cook? Who cares.

[Anonymous]

If done right by a good cook, yes, worth it.

[Anonymous]

Chili is on regular rotation at our house. When I need a really quick dinner, I use one of the spice mixes they sell at Hard Times, then do sour cream, pinto beans, chopped onion for toppings, and either serve it with spaghetti noodles or corn chips for the kids.

[Anonymous]

Anonymous wrote:I am ASTOUNDED that the cabbage/oatmeal chili person is not getting more play. Maybe it was too buried in the middle pages and people have skipped over it, but I am still so repulsed yet fascinated.

Cabbage seems acceptable. But the oatmeal is weird. But I could see how steel cut oatmeal could be easily disguised in beans and ground beef.