I make a crock pot turkey chili that everyone likes (from ATK Slow cooker revolution).

Huh? It's a cheap meal. Ground meat spices, beans, onion, and tomatoes.

Like many other i freeze it. Kids eat chili Mac often foe lunch out of a thermos.

I could see cinnamon working. If BBQ sauce works with chicken, why wouldn’t a dash of cinnamon enhance the chili flavors?

Get fresh bay leaves. Makes all the difference.

Otherwise Chili is super easy to make. Abd extremely cheap.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Huh it’s so cheap. $7 for a lb of ground beef, $1 a can of bean and $2 for two cans of tomatoes plus a pack of chili seasoning. Maybe $12 tops. Box of $3 cornbread. $15 for four. No leftovers. Just paid $20 for two meals at chick fil a.

That's not chili. That is some sort of cheap slop they'd serve at a primary school summer camp in the woods.

Again, please post your recipe. Otherwise, STFU.

NP. Can you stop asking for a “recipe” for chili? Chili is not something you need a RECIPE for. Hopefully the other poster can post his or her method.

Here’s my method:
Organic ground beef
(Sometimes I add hot Italian sausage)
Finely diced onion
A little bit of minced garlic
(Sometimes I add finely diced yellow and red peppers)

Sautée those two bad bows, then add to the crock pot along with:
Big can diced tomatoes with mild chilis
Small can tomato sauce
Salt and pepper
Lawry’s seasoned salt
Smoked paprika
A very tiny hit of cinnamon: it makes the beef taste “meatier”

No chili powder or cumin? How is that chili?

As for cinnamon, just no. That’s disgusting.

The main ingredients may be simple but I t took me a long time to find a homemade seasoning blend that we really liked. Dh now says it’s the best chili he’s ever had.
I asked on here a while back what people’s secret ingredient was and several said peanut butter. (It’s a thing, apparently.) mine is a tiny bit of cinnamon and sweet basil with the seasonings. Not so much you can taste them, but they bring out the other flavors.

Chili is on our weekly menu. I like chili with beans but DH and DS don’t, so I make a meat only version. I am proud to say it has won our church chili cook off more than once. My claim to fame.

I sauté an onion, add a pound of ground beef, then add spices - chili powder, cumin, allspice. After a beef browns add 4-5 cloves garlic, minced. When you can smell the garlic add a large can of crushed tomatoes. Season with some salt and pepper. Cook on low simmer for 2-3 hours, checking it to be sure it doesn’t burn on the bottom (you can put it in the oven at 250 to prevent that). Add water as necessary to keep it from burning. When it’s about ready add a dash of vinegar and a glug of wosteshire sauce and check salt and pepper. We like a teaspoon of sugar to amp up the flavor, too.

Anonymous wrote:The ingredients cost more than you think. It takes so much time and cleanup, even with a crock or instant pot. I have no idea why but it's always a challenge to get the recipe just right (sometimes it comes out way too spicy or just incredibly mediocre). No matter what, we always make too big of a batch, so the kids are tired of it and nobody wants chili on day 2 or 3. Moving forward, I think if we're craving chili we're just going to get it to-go from a restaurant that specializes in making it.

The ingredients are cheap because you can use cheap, tough cuts of meat. I have a great recipe for chili with chipotle peppers in adobo. It always turns out perfectly. You put the leftovers in the freezer. Chili is super-easy and you get several meals out of it.

Anonymous wrote:

Anonymous wrote:I think it's also a sodium bomb. Is there any way to keep the sodium low in chili? I've felt like rubbish after eating a bowl last night. Very dehydrated.

We're not vegetarian, but make black bean chili more often than not. If you use dried beans and low-sodium tomatoes, I'm not sure where else you'd get the sodium from.

I don’t think it matters if it is vegetarian or not. Just a matter of how much salt you put in. It isn’t like meat contains salt

To cut down on salt PP, use lime juice

Personally I think restaurant chili is too tomato flavored. Bland and expensive. Like eating spaghetti at a restaurant.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Huh it’s so cheap. $7 for a lb of ground beef, $1 a can of bean and $2 for two cans of tomatoes plus a pack of chili seasoning. Maybe $12 tops. Box of $3 cornbread. $15 for four. No leftovers. Just paid $20 for two meals at chick fil a.

That's not chili. That is some sort of cheap slop they'd serve at a primary school summer camp in the woods.

Again, please post your recipe. Otherwise, STFU.

NP. Can you stop asking for a “recipe” for chili? Chili is not something you need a RECIPE for. Hopefully the other poster can post his or her method.

Here’s my method:
Organic ground beef
(Sometimes I add hot Italian sausage)
Finely diced onion
A little bit of minced garlic
(Sometimes I add finely diced yellow and red peppers)

Sautée those two bad bows, then add to the crock pot along with:
Big can diced tomatoes with mild chilis
Small can tomato sauce
Salt and pepper
Lawry’s seasoned salt
Smoked paprika
A very tiny hit of cinnamon: it makes the beef taste “meatier”

I forgot to mention chili powder, a few shakes of Tabasco, but we make it mild so the kids will eat it; DH and I add a few shakes of chili flakes, more Tabasco, whatever.

Anonymous wrote:Our family loves chili. I make the ground beef onions peppers in advance and freeze. Also a base for spaghetti.
Tomato juice, fire roasted tomatoes, the thawed beef in the pot.
Next I purée red pepper, carrots, and sprinkle with maza
Cook in microwave for 3:30 minutes in steamer.
Add spices from the orange bag: Six gun chili seasoning. I only use half
Frozen corn 2 packages. No beans.
Seasoning: smoked paprika, garlic, smoked salt if handy. Red cayenne pepper. Salt.
2 tablespoons lemon juice.
Stir up and cook for 15 minutes in crockpot in high.
Serve and add shredded cheese.
We like it.

In my recipe I cook it in the crockpot pot on high for 15 minutes. Everything is already cooked but this accommodates hungry people coming home at different times. It’s right there in the counter.
Ooops I left out the chopped carrots cooked in the microwave.

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.

^^a tablespoon of balsamic vinegar seems to add depth to the flavor