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pateco

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Reply with quote  #1 
I have a Sailing event this weekend, and I need a new recipe.

Chili Cookoff.jpg 

My Vegan Chili recipe did not even place last year. Needs to be something easy enough to do on my Origo Alcohol stove on the Sailboat. Does not have to be from scratch, so I can use canned beans or even doctor some off the shelf canned chili. but it has to be delicious as the competition was fierce last year with over 20 entries.

Origo 3000.jpg  .



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LakeGeorge

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Reply with quote  #2 
Dang! That is a great idea for a party! We may have to have a similar event up here in New York this summer. Sangria and cornbread, mmmmm! Have fun!
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JimL

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Reply with quote  #3 

>>My Vegan Chili recipe did not even place last year.

Vegan chili?  Isn't that just a pot of beans?  😉

I don't have a recipe for you, but if you've ever used the Chili-o chili mix, it's pretty darn good.  Just use an extra 1/2 to full packet for a single batch.  Also add some required jalapeno's.  I wouldn't suggest hotter than that because some folks can't handle really hot foods. 

Your event sounds like a really fun time.  Take pics for us!

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Smudge

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Reply with quote  #4 
Here's one from a 1990's recipe book from "Marlboro Country". Maybe it could adapted to vegan. I suggest to to use at least a 6 to 8 quart pot.
Edit: and another. I haven't tried the Wild Card Chili yet.

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pateco

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Reply with quote  #5 
Quote:
Originally Posted by JimL

>>My Vegan Chili recipe did not even place last year.

Vegan chili?  Isn't that just a pot of beans?  😉

I don't have a recipe for you, but if you've ever used the Chili-o chili mix, it's pretty darn good.  Just use an extra 1/2 to full packet for a single batch.  Also add some required jalapeno's.  I wouldn't suggest hotter than that because some folks can't handle really hot foods. 

Your event sounds like a really fun time.  Take pics for us!


I used to have a backpacking recipe made with all dried ingredients using lentils instead of beans that was really good considering it could be measured out and packed in a Ziploc bag in advance, and weighed next to nothing in the pack.

The Vegan Chili from last year was a chopped mushroom recipe with lots of roasted peppers, beans, corn, and spices.

Ingredients

  • 2 tablespoons olive oil
  • 2 red bell peppers, diced (or any other color bell pepper)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 16 oz. mushrooms, roughly chopped (I used portobello)
  • 6 cups cooked black, kidney, and/or pinto beans, washed and drained (4 small cans. I used equal parts kidney and black beans).
  • 2 cups frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1.5 teaspoons salt
  • 1 teaspoon smoked paprika
  • 3-4 cups vegetable  broth.
  • approx. 5 splashes soy sauce
  • 1 cup chopped fresh cilantro

Instructions

  1. Saute peppers and onion in olive oil until softened over medium heat in a large pot (approximately 5 minutes).
  2. Add garlic; saute for 2 more minutes until fragrant.
  3. Add mushrooms; saute until softened.
  4. Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes.
  5. Add cilantro during last five minutes of cooking.

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Majicwrench

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Reply with quote  #6 
When I was doing radio I got to be  judge in a chili contest once......DANG there were some good chili's!!
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Reply with quote  #7 
Quote:
Originally Posted by JimL

>>My Vegan Chili recipe did not even place last year.

Vegan chili?  Isn't that just a pot of beans?  😉

I don't have a recipe for you, but if you've ever used the Chili-o chili mix, it's pretty darn good.  Just use an extra 1/2 to full packet for a single batch.  Also add some required jalapeno's.  I wouldn't suggest hotter than that because some folks can't handle really hot foods. 

Your event sounds like a really fun time.  Take pics for us!


I will second the nomination for French's Chili-O.
Great stuff, the secret is to add it to the meat when it is finishing browning so the flavor is absorbed by the meat as well as the other ingredients added later.

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Colt45

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Reply with quote  #8 
Chili El Rapido.

Fry 2 pounds hamburger meat in cast iron pan, drain off grease when meat is brown. Return meat to hot skillet and add 2 packs McCormick original chili seasoning mix and blend well, you want the spice to get into the meat. Then add what ever else you like. Usually I add 2 cans of red kidney beans juice and all, don't rinse them. Or 1 can of red kidneys with 1 can of pintos. or 2 cans of pintos if you don't like kidney beans. That's the basic, you can add to this if you like. For example, I add 1 chopped onion, and 1 can of diced tomatoes, etc,

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Reply with quote  #9 
BTW, vegan/vegetarian is an old Indian word that means poor hunter.
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Reply with quote  #10 
Carrol Shelbys Original Texas Chili Mix.  Good stuff 

Whatcha Need:
2 lbs. - ground beef
1 - 8 oz - can tomato sauce
2 - 8 oz - cans water
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Reply with quote  #11 
Try this, seriously.  We use it all the time.  Just add a pound of meat (I use steak cut into cubes instead of ground beef) and a can of diced tomatoes and done.  You can add fresh onions, etc. but this is a super easy base.  

[image]

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Reply with quote  #12 
Keep it simple, quality chili peppers -jalepenos, hatch greens (hard since it's dead of winter) tasty onions, garlic, cilantro and tomatos
NO red, white, black beans! Just nice pink pintos that are checked carefully for Colorado rocks!
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Reply with quote  #13 
Probably too late for your contest today, but I'll add mine for those interested in seeing different variations.  I've found that searing the meat, after draining, really adds flavor due to the Maillard reaction.  Also, the cumin adds great flavor, as does the celery for balancing the sweet and savory of the spices.  Lots of friends have asked for this recipe after I've served it at various events.  Slow cooking further renders the meat to be very tender, although you could eat it sooner.  Like a lot of stews and casseroles, it's almost better the second day.

Bob's Farm Chili

 

2 lbs. ground beef

1 small sweet onion chopped

2 large cans Brooks mild chili beans (29 oz. each)

1 large can tomato sauce (29 oz.)

1 small can diced tomatoes with jalapeno peppers (14.5 oz.)

(you could substitute some green chilis or jalapenos if you can't find the premixed)

I added about a 1/2 small can water that I used to rinse out all the cans before adding.

1 tablespoon cumin (Mexican spice)

2 tablespoons sugar

3 stalks celery chopped

1 teaspoon chili powder (Brooks has chili seasoning included, so taste before adding much more)

Brown the ground beef with the onion in a large pot or skillet, drain and then sear on high heat.

Reduce heat to simmer, and add all the other ingredients and cook uncovered for 2-3 hours, stirring occasionally. Serve with cornbread or Fritos, and hot sauce as desired.

 

Note: can add some chopped green peppers, for a taste similar to Wendy’s Chili.





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Reply with quote  #14 
This one is quick and very good.


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Reply with quote  #15 
Most of the winners I've known have used a lot of cumin.
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Reply with quote  #16 
Things chili does not have.....

tomatoes

beans


Things chili does have...

per lb of ground beef
1 medium onion
1/2 cup chili powder
1 tablespoon cumin
1 teaspoon garlic

jalepeños or green peppers (not bell) to taste

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Colt45

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Reply with quote  #17 
I guess asking for a SIMPLE chili recipe is like asking for a SIMPLE red beans and rice recipe. Everybody has one. gotta love it! 😉
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Reply with quote  #18 
I don't have the full recipe here, but my wife makes what we call 5 Bean Chili. She uses pinto, black, kidney, chili, and red beans. No tomatoes. A big can of tomato juice and ground beef. Oh wait, that basically is the recipe I guess [sHa_yes2] She's making some this week. Love it. 
azmike

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Reply with quote  #19 
Cooking with chili peppers was a southwest Mexican staple that now has modified into just about anything! Even here on the AZMEX border (7 miles) the Mexican eatery's serve a basically un-spiced version of food. Chorizo sausage, menudo, carnitas recipes have been watered down too much for my taste, I'll cook it at home!
Our garden is peppers, tomatoes and more peppers!
pateco

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Reply with quote  #20 
Hey guys,

Thanks for all the Recipes. We had great sunny weather over the weekend, but 17 kt winds and 5-8' seas on Saturday, so I bailed on the sailing, and spent the weekend re-seasoning cast iron fettling a guitar. Several of our members did motor up the intracoastal waterway to the anchorage. and a buddy of mine won the contest.

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pateco

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Reply with quote  #21 
Quote:
Originally Posted by azmike
Our garden is peppers, tomatoes and more peppers!


My Garden is bananas, mango, coconut, ginger, and Cat Island (Bahamian) finger peppers. Sometimes called goat peppers or bird peppers.

Bahamian Peppers.jpg 


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Bob1774

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Quote:
Originally Posted by pateco
Hey guys,

Thanks for all the Recipes. We had great sunny weather over the weekend, but 17 kt winds and 5-8' seas on Saturday, so I bailed on the sailing, and spent the weekend re-seasoning cast iron fettling a guitar. Several of our members did motor up the intracoastal waterway to the anchorage. and a buddy of mine won the contest.


So, did he share his recipe?

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Reply with quote  #23 
Five to eight foot seas could turn chili into chum!
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brucesheehe

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Reply with quote  #24 
Chili Ultra Rapido:

1 lb. cubed steak

4 Poblano Peppers

4 Green Peppers

3 large yellow onions

4 Jalapeno Peppers 

4 cans diced tomatoes

4 stalks celery

1 bunch cilantro

1 ghost pepper

1/4 cup chili powder

2 tbs. salt

coarse chop vegatables

NO BEANS (not needed)

2 containers of MiraLAX powder

brown steak first, add other ingredients, simmer on low heat for at least two hours

serve with corn bread

head for the head

Serve with plenty of paper towels or wet-wipes


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Bruce Sheehe
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