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Chili

FirstTimerFirstTimer10+ posts
Ladies,

I am having chili & bonfire for baseball parents in October - my question is - what kind of drink would you serve for the ladies - the guys mostly drink beer, but the girls want something else.

Even though all of our kids have graduated, 12 couples take turns having a get together at their house every month - it's great to stay in touch with people we become good friends with during baseball season and hearing about what each boy has going on now!
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Lefty34Lefty34100+ posts
We used to do this every year the weekend before Halloween for the adults in our group too. I would serve either a sangria with a lot of sliced fruit floating in my punch bowl or if it turned really cold before the bonfire we would do kahlua & hot chocolate or kahlua in coffee or decaf. Yumm Wish we had the space to still do this. Have Fun with it!
Last edited by Lefty34
Lefty34Lefty34100+ posts
It is called HH chili after a local reporter turned chef- makes about 20 servings-

2# ground beef
3# white onion - finely chopped
2# green pepper - finely chopped
1 jalapeno pepper - finely chopped
2 c chopped cilanto or flat leaf parsley
2 c Kahlua
29 oz (2- 14.5 oz cans) chicken stock/broth
4 (28oz)cans peeled tomatoes
4 T garlic juice or 3T minced garlic
4 T worcestershire sauce
1 c chili powder (start with a little less and add to taste)
1.5 T blk pepper
4.5 T salt
4 T ground cummin
2 T dried sage
4# coarse ground pork(I use half breakfast pork sausage)
4# coarse ground venison & 4# coarse ground beef or 8# just the beef if venison is not available

Brown together first 5 ingredients-drain grease - add the next 10 ingredients bring to a boil - cook on high heat for 1 hour - stir regularly.
Add remaining meats bring to a boil again then reduce to simmer for two hours. STIR FREQUENTLY

We midwesterns like beans in our chili use a few cans of pinto beans.

If you need to stretch it farther grill some hog dogs or serve with spaghetti noodles. When a large crowd was expected or the one dad with tomato allergies then I would also make Chicken White Chili too.

Freezes well. Let me know what you think.

Look at the "Fun Fall Food-nummy" topic here for more ideas for fall food.

Oh I can't wait for cool evenings, jeans, fuzzy sweaters and Chili time!!! Fall Ball Oh Yea!
Last edited by Lefty34
Lefty34Lefty34100+ posts
That is how the recipe reads. Now mind you I have always skipped the venison- so that is - 4 pounds less. I sometimes mix pork sausage for half the ground pork. Occasionaly I will add a beer to the mix as well. It is more of a hearty stew consistancy.

It does serve at least 20 with football player size portions.

I'll be having a sip myself. Let me know if you need more clarified.
Last edited by Lefty34
L Long_Live_Baseball100+ posts
That's how I was brought up eating chili! YUMMY! I think the cooler weather warrants some chili or stew here in the next week or so.

quote:
Originally posted by shortstopmom:
Wow,...this sounds incredible!
Ya know, not sure how many people do this, but in Hawaiii we learned that alot of the local Hawaiians pour their chili over white rice,..probably for the same reason as the spaghetti noodles..... just stretches everything a little farther.
Yum-o!!
I love that this chili freezes well!
I iheartbb1,000+ posts
I'll be the first one to admit that Cornbread is not my speciality. I use Krusteaz brand cornbread mix out of the box. I follow the directions on the box except I use Buttermilk instead of milk

This is the secret to making it REALLY GOOD~

I preheat my oven to 375, get out my trusty cast iron skillet, throw in a stick of REAL BUTTER (salted) and let that butter melt in the oven until it starts spittin' (be careful not to burn it)
Remove from the oven and pour in your cornbread mix.

Bake until golden brown.
We like it with butter and honey.
Lefty34Lefty34100+ posts
quote:
Originally posted by iheartbb:

This is the secret to making it REALLY GOOD~

I preheat my oven to 375, get out my trusty cast iron skillet,


always cook cornbread in cast iron- I have the old pan that makes them look like ears of corn. lol

Now that we have chili and cornbread.

Does anyone have a really good french onion soup recipe??
Last edited by Lefty34
skysthelimitskysthelimit100+ posts
If anyone is interested in a chili with chicken instead of beef, here is a GREAT one.
Makes a ton, and leftovers are even better.

White Chili

1/2 stick butter
2 large onions - chopped
2 T chopped garlic
2 T cumin seed
2 cups heated water
4 small or 2 large cans Navy or Great Northern beans (or pkg. of dried beans soaked and cooked)
3 of the larger cans white hominy(one blended to pureé with a cup of water)
2 cans white shoepeg corn
2 or more jalapenos - minced
5-7 chicken breasts, diced
1/2 cup lime juice
2-3 T ground cumin
salt to taste

In a large pot, saute onion in butter until translucent. Add garlic and cumin seed and continue to saute 2 minutes or so, but do not allow to burn. Add water, beans, hominy, shoepeg corn, jalapeno peppers and chicken to the pot. Simmer awhile. Add lime juice, ground cumin, and any additional water to desired consistency. Salt to taste.

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