# Making chili **URL:** \ **Category:** Cafe Society\ **Created:** [May 21, 2008, 3:11am UTC](https://boards.straightdope.com/t/making-chili/450058 "2008-05-21T03:11:11Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [May 21, 2008, 3:11am UTC](https://boards.straightdope.com/t/making-chili/450058/1 "2008-05-21T03:11:11Z")
I’ve developed a pretty good chili recipe over the years, but it is a chili colorado. Any good recipes for a chili with beans like you would find on an chili burger? ---
**Author:** ![BrassyPhrase](https://avatars.discourse-cdn.com/v4/letter/b/ea666f/32.png) [@BrassyPhrase](https://boards.straightdope.com/u/BrassyPhrase)\ **Post date:** [May 21, 2008, 3:33am UTC](https://boards.straightdope.com/t/making-chili/450058/2 "2008-05-21T03:33:02Z")
[QUOTE=Saint Cad] I’ve developed a pretty good chili recipe over the years, but it is a chili colorado. Any good recipes for a chili with beans like you would find on an chili burger? [/QUOTE] I make a good chili too and it has beans, but I’ve never heard of beans in a chili on a chiliburger? ---
**Author:** ![Cisco](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Cisco](https://boards.straightdope.com/u/Cisco)\ **Post date:** [May 21, 2008, 3:37am UTC](https://boards.straightdope.com/t/making-chili/450058/3 "2008-05-21T03:37:43Z")
I make mine different every time, and I don’t measure anything as a rule, but here’s the general idea: ground beef, or more often lately an inexpensive cut of steak, cubed season with cumin, seasoning salt, cayenne pepper, a pinch (and I mean a TINY pinch) of cinnamon several cans of beans, each a different kind - black, pinto, kidney, even a small can of baked beans 1 or 2 cans of sliced or diced chilis a medium-sized onion, diced sometimes jalapenos sometimes habanero sauce a red bell-pepper, diced a bottle of beer - I usually have bud-light around, but I’ll buy something with a little more body like Fat Tire if I’m having company a small can of tomato sauce or diced tomatoes a squirt of ketchup can sweeten it, or cool it off a bit if you got it too hot, but don’t tell anyone you put it in there minced garlic Add the meat to everything else and cook covered on low heat, stirring occasionally, until you’re so hungry you can’t stand it anymore. Garnish with crackers, if necessary, but NO CHEESE! ---
**Author:** ![RoniaBorkason](https://avatars.discourse-cdn.com/v4/letter/r/9dc877/32.png) [@RoniaBorkason](https://boards.straightdope.com/u/RoniaBorkason)\ **Post date:** [May 21, 2008, 3:46am UTC](https://boards.straightdope.com/t/making-chili/450058/4 "2008-05-21T03:46:45Z")
8 oz dry red beans 8 oz dry pinto beans 1 15 oz can tomato (sauce/diced) 1 lb ground beef 1 onion 1 bell pepper 2 T chili powder (or) 1 T hot pepper flakes (to taste) 1 bay leaf Garlic and salt to taste Pretty simple. Its my working version of my mother’s family-feeder recipe. It dresses up well, changing up the meat (more, less, cubed instead of ground, turkey, venison, TVP\*) or the beans (go all pinto or all red, using black beans, etc) and adding veggies (celery, corn, cactus!). \*Textured Vegetable Protein. Looks like dry cat food. Its good when camoflaged, but I suppose vegetarians might like it more than I do. ---
**Author:** ![OpalCat](https://avatars.discourse-cdn.com/v4/letter/o/8edcca/32.png) [@OpalCat](https://boards.straightdope.com/u/OpalCat)\ **Post date:** [May 21, 2008, 7:37am UTC](https://boards.straightdope.com/t/making-chili/450058/5 "2008-05-21T07:37:25Z")
Here is the chili recipe I’ve come up with. It’s vegetarian but you could replace the veggie crumbles with beef if you wanted, or leave them out entirely for a bean-only chili: [http://opalcat.com/Food/recipe-vegetarian-chili](http://opalcat.com/Food/recipe-vegetarian-chili) Ingredients: ``` * 3 cans drained beans (red, pinto, or kidney beans all work well) * 2 sm cans tomato paste * 1 can diced tomato * 1 can diced green chilis * 1 can tomato sauce * 1/2 onion, diced (use frozen if you want) * 2 Tbsp minced garlic * 1 pkg [frozen veggie crumbles](http://www.seeveggiesdifferently.com/product_detail.aspx?family=366&id=324) * 4 tsp chili powder * 3 tsp ground * 2 tsp red pepper flakes * 2 tsp cumin * shredded cheese * sour cream ``` Instructions: These spices make for a chili with some kick to it, but that isn’t too hot for my son to eat. You may choose to increase or decrease the amounts depending on what you like. Cook for a couple of hours in a crock pot, stirring whenever you remember to. It’s done when it’s been long enough to get really hot, and the yummy smell is driving you about half-mad so you can’t wait any longer. Serve topped with shredded cheese and sour cream. Suggestions: Serve over macaroni or other pasta. Serve with corn muffins (add some green chilis to the muffin mix!) Mix some of your leftover chili into scrambled eggs in the morning, then add a little cheese and sour cream—this is soooo good! (Yes, I know that 3 tsp is 1 Tbsp, but as I use the same spoon for all the spices, I keep the measurements in tsp.)