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Started By
Message
Posted on 10/31/18 at 4:00 am to Jibbajabba
quote:
16oz plain tomato sauce, 1/2 can of dark red beans (trappeys is my favorite)
Not chili. Call it Chili-beans, or chili con kitchen sink. But it ain’t chili.
Posted on 10/31/18 at 9:46 am to LSUlove
Posted on 10/31/18 at 10:05 am to jmon
Tex-Mex Chili
Ingredients
• 2 lbs. lean stew beef, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 large onion, diced
• 2 jalapeño peppers, seeded and diced
• 4 garlic cloves
• 1 15-oz. can petite diced tomatoes (I used the fire roasted)
• 3 8-oz. cans tomato sauce
• 1 6-oz. can tomato paste
• 1 4-oz. can diced fire-roasted green chilies
• 1 teaspoon salt
• 2 teaspoons cumin (I use more to taste)
• 3-1/2 tablespoons chili powder (I use more to taste)
• 1 lb. taco meat
Instructions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef and cook and stir until browned; about 10 minutes. Remove the beef with a slotted spoon and set aside. In the same skillet, add the diced onion, jalapeño peppers, and garlic. Cook until the onions are translucent, about 5-7 minutes. Stir in the remaining ingredients. Continue cooking for 5 minutes, stirring to incorporate the tomato paste. Add in stew meat. Cook on medium low for 3 hours then add the prepared taco meat and simmer for an hour. If desired, serve with shredded sharp cheddar cheese, diced green onions, or cilantro.
Ingredients
• 2 lbs. lean stew beef, cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 large onion, diced
• 2 jalapeño peppers, seeded and diced
• 4 garlic cloves
• 1 15-oz. can petite diced tomatoes (I used the fire roasted)
• 3 8-oz. cans tomato sauce
• 1 6-oz. can tomato paste
• 1 4-oz. can diced fire-roasted green chilies
• 1 teaspoon salt
• 2 teaspoons cumin (I use more to taste)
• 3-1/2 tablespoons chili powder (I use more to taste)
• 1 lb. taco meat
Instructions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef and cook and stir until browned; about 10 minutes. Remove the beef with a slotted spoon and set aside. In the same skillet, add the diced onion, jalapeño peppers, and garlic. Cook until the onions are translucent, about 5-7 minutes. Stir in the remaining ingredients. Continue cooking for 5 minutes, stirring to incorporate the tomato paste. Add in stew meat. Cook on medium low for 3 hours then add the prepared taco meat and simmer for an hour. If desired, serve with shredded sharp cheddar cheese, diced green onions, or cilantro.
Posted on 10/31/18 at 10:09 am to Walt OReilly
I use this all the time.
Posted on 10/31/18 at 10:19 am to lsubeav
quote:
Tex-Mex Chili
No. We don’t use tomatoes or taco meat in Texas.
This is what it looks like here. The red is from chiles.
This post was edited on 10/31/18 at 10:21 am
Posted on 10/31/18 at 10:24 am to TH03
Maybe my chili is misnamed but its really good. BTW, yours looks amazing! Recipe?
This post was edited on 10/31/18 at 10:25 am
Posted on 10/31/18 at 10:34 am to lsubeav
Good chili must have suet.
Posted on 10/31/18 at 2:13 pm to marcus3000
quote:
Would you mind explaining the difference between Natchitoches Red Beans and NOLA Red Beans? I was considering starting a thread on it but maybe we can solve it here.
Noooooooooooooooooooooo! Start a thread. We need some entertainment.
Natchitoches
New Orleans
Texas
Yankee
Cuban
OK?
This post was edited on 10/31/18 at 2:24 pm
Posted on 10/31/18 at 8:30 pm to MeridianDog
I’ll be in Cuba next Friday. Love those.
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