- Nov 17, 2004
- 37,548
- 7
- 81
Here's a recipe that I tried yesterday. This is allegedly the recipe used at Red Wing's defenceman Chris Chelios' Cheli's Chili restaurants. I've eaten there in Detroit and my version using the recipe was pretty damn close!! I added a couple things but this is mostly it!
Please post your favourite chili recipe. Do you think it's the best? Why? Also, give us a hotness / spiciness rating if you can.
----------
Cheli's Chili
3 pounds lean ground beef
2-3 medium onions, peeled, about 2 cups chopped
3 tablespoons chopped garlic
3 pounds ripe tomatoes, washed, diced
2 cans (15 ounces each) tomato sauce
2 cans (15 1/2 ounces each) chili beans such as Brooks
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (10 1/2 ounces) tomato soup
1/2 cup favorite blended chili powder
Crushed red pepper flakes to taste
In a large pot, saute the ground beef until it is no longer pink. Add the onions and cook over medium-high heat until the meat is browned; add the garlic and cook several more minutes. Drain the fat.
Reduce the heat, add the tomatoes and simmer 30 minutes.
Add the tomato sauce, chili beans and kidney beans and bring to a low boil. Add the tomato soup, chili powder and red pepper flakes. Simmer 15 minutes.
Makes 12 generous servings.
------------------
I added mushrooms and chopped celery in with the onions and garlic. The browning beef mixed in with these ingredients delivers an absolutely intoxicating aroma!
Instead of chili beans, I used 1 can of baked beans. Instead of tomato soup, I used 1 can of V8.
This was a very mild but pleasing chili. My wife thought it was spicy but I added a little bit of Frank's to my personal bowl just for flavour. With a dollop of sour cream and some shredded cheese... mmmmmmm
Please post your favourite chili recipe. Do you think it's the best? Why? Also, give us a hotness / spiciness rating if you can.
----------
Cheli's Chili
3 pounds lean ground beef
2-3 medium onions, peeled, about 2 cups chopped
3 tablespoons chopped garlic
3 pounds ripe tomatoes, washed, diced
2 cans (15 ounces each) tomato sauce
2 cans (15 1/2 ounces each) chili beans such as Brooks
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (10 1/2 ounces) tomato soup
1/2 cup favorite blended chili powder
Crushed red pepper flakes to taste
In a large pot, saute the ground beef until it is no longer pink. Add the onions and cook over medium-high heat until the meat is browned; add the garlic and cook several more minutes. Drain the fat.
Reduce the heat, add the tomatoes and simmer 30 minutes.
Add the tomato sauce, chili beans and kidney beans and bring to a low boil. Add the tomato soup, chili powder and red pepper flakes. Simmer 15 minutes.
Makes 12 generous servings.
------------------
I added mushrooms and chopped celery in with the onions and garlic. The browning beef mixed in with these ingredients delivers an absolutely intoxicating aroma!
Instead of chili beans, I used 1 can of baked beans. Instead of tomato soup, I used 1 can of V8.
This was a very mild but pleasing chili. My wife thought it was spicy but I added a little bit of Frank's to my personal bowl just for flavour. With a dollop of sour cream and some shredded cheese... mmmmmmm
Facebook
Twitter