If your buying tomatoes for it,,,try the canned diced tomatoes.Makes for a nice chunky chili.

Use good chili powder,,and add a touch of Cumin.Add as its cooking and taste test every now and then.Get it where you like the taste.Usually takes more salt than you would think,Also Kidney Beans.Chili aint chili without beans,

you easterners have some funny ideas about food

This is my recipe for a batch that yields 10-11 quarts of chili
2 large onions chopped
5 ribs of celery
2 cups of shredded carrots
1 bag of home raised sweet corn, maybe two (all the veggies get nuked until hot or cooked before going in the pot
4 quarts of stewed tomatoes
2 pints of salsa
1 quart spiced tomato juice to mix up the seasonings
4 tbl spoons of Worchester sauce
4 tbl spoons of minced garlic
3-5 tbl spoons of brown sugar
1 tsp black pepper
2tsps paparika
2 tbl spoons dried basil
1/2 cup chili powder, more to taste
1 tsp salt
3 cans of drained black beans
3 cans of drained dark red kidney beans
3lbs. of ground either beef, mutton, pork, venison or whatever combination I may choose. If pork I mix in a sodium free spice mix or seasoning. All meat is browned in fry pan and drained.
Spices are all mixed in the spicy tomato juice and added. Spices can be added or subtracted based on taste
Almost no batch is ever the same as the tomato products vary from year to year as do the onions, corn, carrots etc.

Bryce

Diced tomatoes, onion, crushed red pepper flakes, diced or sliced jalapenos. A little garlic powder if you like it which I do.
I prefer no beans in my chili but if I have to it's the hot chili beans. I like a thicker chili, not the runny stuff.

Exactly, chili is made with what I have....Beef, venison, squirrel, rabbit or combinations of those. Beans vary with what I have. Never made bad chili.

Jambalaya is good with rice instead of or with beans too . Can use shrimp and sausage for meat if your low on beef or venison

X2. That’s all I will say lol

Danny, your Chili Verde looks and sounds great ! I too love Chili Colorado as well, and a good bowl of Texas red. But all three are very distinctly different. (Not saying you said differently). I also make a southwest green chili which is slightly similar to chili verde but uses tomato vs tomatillo. It is splendid as a smother on burritos and chili rellenos. Got the recipe for it from a hole in the wall Mexican restaurant in Denver.

Get you a big handful of ancho's or any red dried chilis. Put them in a sauce pan with a quart of water. Boil for a half hour then turn the fire off and let sit another half hour. Put the chilis in a food processor with some of the water. Puree it up real good. Pour into one those screen colanders. Use a wood spoon to push the puree through discarding skin and seeds. In a stock pot fry some chopped onion and garlic. Brown a couple pounds of chunked meat, add in the chilis and the rest of the water you boiled them in. Some salt and pepper is good. A little cumin. Simmer till the meat is tender. Thicken it up with a little flour and butter. Melt butter in a skillet. Add an equal amount of flour. Add it in slow stirring constantly till its well mixed. Pour the flour/butter mix slowly into the chili colorado (red chili) stirring constantly to thicken. You can cook the flour/butter till its brown if you like but I add it as soon as its mixed good. I like to eat this with sweet corn fried in butter

Rice is the signature ingredient of jambalaya. It's a creole paella.

I haven't made this yet but will try later. All a in a crock pot.

EASY SLOW COOKER WHITE CHICKEN CHILI
The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!
Total Cost: $10.23 recipe / $1.71 serving

Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 6
1.5 cups each


INGREDIENTS
1 yellow onion ($0.32)
2 cloves garlic ($0.16)
1 jalapeño (optional) ($0.11)
1 boneless skinless chicken breast (about 3/4 lb.) ($3.62)
1 16oz. jar salsa verde ($2.59)
2 15oz. cans cannellini beans ($0.98)
1 15oz. can pinto beans ($0.89)
1 Tbsp ground cumin ($0.30)
1 tsp dried oregano ($0.10)
¼ tsp cayenne pepper ($0.02)
¼ tsp freshly ground black pepper ($0.03)
2 cups chicken broth ($0.26)
4 oz. Monterey Jack cheese, shredded ($0.85)

INSTRUCTIONS:
Dice the onion and mince the garlic. Slice the jalapeno; lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
After four hours on high, or eight hours on low, carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.

Serve the chili topped with shredded Monterey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

Sounds good.

These ancho’s are going to be chili colorado come supper time. Not sure if I like these cooking threads or not. Get me to drooling and cooking

Danny do you ever try any other chillies?
I sure like adding dried California chilies and some diablo.

Its amazing how sweet and fruit like those anchos can be. I make some but I cooked a pot last weekend lol.

Thanks Danny. I will try that soon ! I agree with you about the cooking threads.. especially with pictures !

i left out brown sugar for the chili colorado

I use the "copycat" Wendy's recipe,we all really like it.

So op how did your chilli turn out?

cumin is key to good chili. I like it good and thick also, with a handful of crushed saltines mixed in.

I can relate to the noodles post. Growing up mom always made a big batch of chili with cornbread, the next day the leftover chili was loaded with some macaroni, whole corn sometimes rice.

^^^^ This