Comments on: red bean chili

By: Seth @ Boy Meets Food

Seth @ Boy Meets Food — Tue, 29 Sep 2009 17:51:23 +0000

Would you believe that is almost exactly the same “recipe” I use for my chili. I put recipe in quotes, because I don’t write it down. It turns into more of a little bit of this, little bit of that kind of deal sometimes. I have never tried the cider vinegar though. I guess I will have to give that a shot.

Anyway, I love this recipe, and was thinking about making “my version” for a local chili cook-off this fall.

By: Ngoc

Ngoc — Fri, 25 Sep 2009 21:02:53 +0000

Was so glad to have found this when I was jonesing for chili with about an hour to go before kick-off. It was a big hit!

By: Amanda

Amanda — Wed, 26 Aug 2009 00:46:33 +0000

I just made this without meat and it was fantastic!

By: Lenore

Lenore — Thu, 30 Apr 2009 04:35:10 +0000

Thanks for the websites to search for mole. A long-ago housemate of Mexican extraction made chicken mole with the supermarket mole paste that his mom sent him from California because no store within about 300 miles of Moab, Utah carried it. Now it’s in most of the local stores…

But I digress. I take it back about leaving the cocoa out. As always, the chili ‘matured’ overnight and the next evening it was as clear as my reflection in the bottom of the bowl that the cocoa made a huge difference.

Since then I’ve made the chili again, only this time I let some red and yellow peppers get sweet with the onions before adding the rest of the ingredients. It ruins the purity of the unapologetic meatiness of the original, but tastes mighty good.

This time I also modified the cornbread by adding canned diced green chilis to the slowly-sauteed onions and mixing them all into the cornbread. Deb, you’ll make me into a cook yet!

By: Jaclyn

Jaclyn — Wed, 29 Apr 2009 00:33:07 +0000

I got a delicious recipe for chicken mole from Cooking Light magazine years ago (you can tell the good recipes because they have food smears on the page!). I would bet you can still dig it up on their website….It uses a banana to thicken it. I lost the recipe once, and that was the vital piece of information I used to track it down. I know it sounds weird, but I’ve never been able to taste it in the finished product, and no one else has ever told me they can, either. Even the picky eaters, even when they’ve seen me put it in. Give it a try!

By: deb

deb — Tue, 28 Apr 2009 01:31:52 +0000

Very well might be the chili powder you have. The stuff here only gave this a light/moderate kick.

By: Heather

Heather — Mon, 27 Apr 2009 20:26:55 +0000

Help – what did I do wrong? This was the hottest chilli I’ve ever had in my life! I am so impressed with everyone’s ability to eat spicy food. Or yaybe the chilli powder get have in the UK is hotter than you get in USA?

By: Jennifer from stuffgirlswant.com

Jennifer from stuffgirlswant.com — Fri, 10 Apr 2009 21:01:36 +0000

Yum! I love chili and like to try new recipes all the time. I’ve never made it with cocoa before, so I’m going to make this soon!

By: deb

deb — Mon, 06 Apr 2009 19:43:44 +0000

You should check out Homesick Texan or FoodBlogSearch for mole and enchilada sauces. I'm sure you'll find plenty of good ones!

By: Lenore

Lenore — Mon, 06 Apr 2009 19:22:47 +0000

Aww, I just looked and can’t find either an enchilada sauce or mole sauce recipe on SK. Waa!

I shouldn’t complain, though; up to now I’ve found just about everything I could think of here. But Deb, how about it? Got anything in that pile of untried recipes?