Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What? No. Ground beef, canned beans, chili powder, tomato sauce, boxed cornbread. Freeze half for another time.

LMAO I have no idea whaat this is aa recipe for but it's not chili

anyway, OP, I just freeze it. It freezes really well and I like to have it for lunch.

WTF are you talking about?

Post your recipe.

She's probably referring to the tomato sauce. I've never heard of chili being made with tomato sauce.

My recipe is similar -- 80% lean ground beef (drained), pinto or chili beans (keep the juice), chili powder, cayenne, red pepper flakes, diced tomatoes (canned is fine), a cup of stout or porter. Serve over corn bread, corn chips (fritos) or tortilla chips. Shredded cheese, sour cream, hot sauce bar.

It’s pretty common. A lot of people don’t like hunks of warm tomato (I agree).

As a kid I hated chili, then I eventually figured out you don't have to have slimy hunks of canned tomatoes swimming around in it like my dad made it.

]

+1

My mom's "chili" is a can of stewed tomatoes and ground beef. No spices. No beans. No good, but likewise she would not like mine.

LOL that OP had to start a thread with this bizarre question and even more LOL that the thread is 8 PGA long.

Agree with PPs that I don't understand why chili would be expensive to make?!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What? No. Ground beef, canned beans, chili powder, tomato sauce, boxed cornbread. Freeze half for another time.

LMAO I have no idea whaat this is aa recipe for but it's not chili

anyway, OP, I just freeze it. It freezes really well and I like to have it for lunch.

WTF are you talking about?

Post your recipe.

I'm talking about a chili recipe with no onion, no tomato other than pureed to sauce, no garlic... you can put that other half directly in the trash lol

Post your recipe and I’ll tell I what u r doing wrong.

Anonymous wrote:All those hours of simmering. Who has time for that with a quick go to recipe. It’s chili not lobster

Most of the hands-on work for chili takes about 20 minutes. I like to make it on Sunday afternoon when I am home all day watching football and relaxing and let it simmer for hours. I make other dishes when I want something quick.

Anonymous wrote:

Anonymous wrote:

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.

I know, right??? There's always some nasty b*tch on DCUM who just has to be mean to someone for no good reason.

+1. Usually, the Food forum is fairly civil. Unfortunately,I guess jackasses have to take a break from the Independent Schools forum and pollute this one.

I don’t understand why OP is getting so much scorn on here. Chili can easily be both expensive and time-consuming depending on the recipe. My favorite (because I don’t really like ground beef as the meat base) is both: https://www.bonappetit.com/recipe/texas-beef-brisket-chili (can definitely substitute Chuck for the brisket). It is easy to make a double or triple batch of any chili recipe for freezing and reheating though, which balances out the initial investment.

I also enjoy taking out from the Rockville Hard Times for big bashes. They have veggie, Cincinnati (which always has cinnamon if authentic), Texas (no beans, extremely fatty and dense but delicious), and my favorite, Terlingua Red.

If you haven’t tried topping your chili with toasted pepitas, I highly recommend that.

Similar feelings about red spaghetti sauce. Just simmer it on the stove for 3 hours. It will be delicious. I’m sure. But why? It’s not like we have a problem getting people to eat spaghetti.

All those hours of simmering. Who has time for that with a quick go to recipe. It’s chili not lobster

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Y’all need to stop it with the box of cornbread. Especially if you are making that gross stuff with sugar. Cornbread is so easy to make. Self-rising cornmeal, an egg, milk (or buttermilk if you have it), and oil. That’s it. Use Crisco (only Crisco) to grease a cast iron skillet. Heat it up in the oven (about 425ish). Once the skillet is hot, add the batter. Cook about 20-25 minutes. It doesn’t get any easier than that.

Yes, it does. Box of Jiffy, one egg, 1/3 cup milk. I enjoy it and I don’t care what snobs like you have to say. And before you try to reply, stop: if you so much as drink the occasional Diet Coke, then you, too, have food and drink choices that weeeeeeeee would nevvvver, and how coullllllld you when making your own salad dressing, ricotta cheese, yogurt, pasta, etc., is soooooo easssyyy and soooo muchhh better.

Don’t most cornbread recipes contain sugar? I don’t use jiffy. I use the recipe that is on the back of Bob’s Red Mill cornmeal. It has 1/4 c sugar. I suppose you could omit it, but every corn bread I had is at least a tiny hint of sweet. Not cake, but not totally savory either

No decent cornbread contains sugar. That’s cake.

Recipe suggestion?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Y’all need to stop it with the box of cornbread. Especially if you are making that gross stuff with sugar. Cornbread is so easy to make. Self-rising cornmeal, an egg, milk (or buttermilk if you have it), and oil. That’s it. Use Crisco (only Crisco) to grease a cast iron skillet. Heat it up in the oven (about 425ish). Once the skillet is hot, add the batter. Cook about 20-25 minutes. It doesn’t get any easier than that.

Yes, it does. Box of Jiffy, one egg, 1/3 cup milk. I enjoy it and I don’t care what snobs like you have to say. And before you try to reply, stop: if you so much as drink the occasional Diet Coke, then you, too, have food and drink choices that weeeeeeeee would nevvvver, and how coullllllld you when making your own salad dressing, ricotta cheese, yogurt, pasta, etc., is soooooo easssyyy and soooo muchhh better.

Don’t most cornbread recipes contain sugar? I don’t use jiffy. I use the recipe that is on the back of Bob’s Red Mill cornmeal. It has 1/4 c sugar. I suppose you could omit it, but every corn bread I had is at least a tiny hint of sweet. Not cake, but not totally savory either

No decent cornbread contains sugar. That’s cake.

I make turkey chili and it costs at the most $15 for a giant pot. I live alone and it makes maybe 10 servings? I don’t eat giant portions though…

$5 Jennie o turkey form Walmart
Onions $1
Peppers $2
can of corn $1
Tomatoes $3
Beans $3

Anonymous wrote:

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.

I know, right??? There's always some nasty b*tch on DCUM who just has to be mean to someone for no good reason.

https://www.yourhomebasedmom.com/black-bean-chili/

Just make this - also fine with ground beef

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:What? No. Ground beef, canned beans, chili powder, tomato sauce, boxed cornbread. Freeze half for another time.

LMAO I have no idea whaat this is aa recipe for but it's not chili

anyway, OP, I just freeze it. It freezes really well and I like to have it for lunch.

WTF are you talking about?

Post your recipe.

She's probably referring to the tomato sauce. I've never heard of chili being made with tomato sauce.

My recipe is similar -- 80% lean ground beef (drained), pinto or chili beans (keep the juice), chili powder, cayenne, red pepper flakes, diced tomatoes (canned is fine), a cup of stout or porter. Serve over corn bread, corn chips (fritos) or tortilla chips. Shredded cheese, sour cream, hot sauce bar.

It’s pretty common. A lot of people don’t like hunks of warm tomato (I agree).

As a kid I hated chili, then I eventually figured out you don't have to have slimy hunks of canned tomatoes swimming around in it like my dad made it.

I sometimes add maple syrup. yum!