Archive for October 2010
Three Bean Chili Recipe (no meat)
For those of you who don’t like the meat in your chili, this is the chili recipe for you. It’s fast and easy to prepare. Serve with shredded cheddar cheese and chopped scallions. Three Bean Chili Recipe Ingredients: 2 Tablespoons olive oil 2 medium onions, chopped 1 medium red pepper, chopped 1 medium green pepper,…
Read MoreVegetarian Chili Recipe
This is the perfect vegetarian chili recipe to serve at your next chili get together. Serve with grated cheese, onions, and tortilla chips for dipping. Vegetarian Chili Ingredients: 3 Tablespoons olive oil 1 1/2 cups chopped onion 8 large garlic cloves, chopped 2 19 oz. cans red kidney beans 2 19 oz. cans dark red…
Read MoreWelcome to ChiliCooking.com!
While excellent versions of chili are available all over the United States, the dish has the strongest ties to Texas, where it has been declared the Official State Dish by the legislature. The Oxford Companion to American Food “Chili as we know it originated in the American Southwest, most likely in the region that became…
Read MoreNick’s Drunken Texas Chili
Alas, I didn’t take home the top prize, but I did have an amazing time at the 2009 Time Out Chili Cook-off. There were some quite good chilies there, including a smoked brisket one that happened to be stationed right next to mine made by some firemen. I can’t believe theirs didn’t win! As I…
Read MoreReal Texas Chili
In the Lone Star state, Texan Chili purists insist that chili has no beans. Any beef stew meat will work in this dish: top or bottom round, rump roast, or chuck. Yield: 8 servings (serving size: about 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon onion)
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