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favorite chili ingredients? (hot but NOT offensive :-) )

I am going to make chili and freeze it for later (when bushels of tomatos aren't _everywhere_!). Below is the list of things that I usually put in chili -- what else could I add?

chili peppers
chopped onion
beans (black and/or kidney)
ground ancho powder

sometimes: zucchini, TVP, Quorn "chicken", garlic

Sat. Aug 19, 5:49pm

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green pepper
finely chopped carrots

the "gound" veggie soy protein works better than quorn chicken in chilli, no? moe suitable texture?

Saturday, August 19, 2006, 6:22 PM

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Saturday, August 19, 2006, 6:30 PM

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Yes, beer! Both in it and with it.

But on the healthier side:

Red & green bell peppers
black beans
Believe it or not, finely chopped zucchini

Saturday, August 19, 2006, 7:40 PM

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What can I say. I have no shame... GARLIC!

Saturday, August 19, 2006, 7:44 PM

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Oh yeah, garlic, onion, pepper flakes, chili powder, a little oregano, cayenne pepper...bring it on!

Sunday, August 20, 2006, 1:55 PM

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Sunday, August 20, 2006, 2:30 PM

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Believe it or not, my favorite chili receipe has not only beer, but 1/2 cup of coffee too. It's yummy! (And I don't feel so bad making it since the recipe originally came out of Cooking Light magazine)

Sunday, August 20, 2006, 3:01 PM

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a secret (not anymore!) ingredient of mine in most chilis is a pinch of really defines and balances the flavor.. also try adding a pinch to black bean soup!! seriously, it's great!

Monday, August 21, 2006, 9:22 AM

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I add thinly sliced zucchini to my veg chili as well as cocoa and a little sugar to cut the acid. Here's my recipe:

2 T olive oil
1 large onion, chopped
4 cloves of garlic, minced
1 med zucchini, quartered and sliced
½ lb carrots, chopped
6 ribs celery, chopped
1 jar salsa (12-16 oz)
1 can corn
2 cans dark red kidney beans
1 can black beans
28 oz can crushed tomatoes and 1 can of water (or bottle of beer)
1 lg pkt Williams Chili seasoning
Red pepper, black pepper, and salt to taste

1 T cocoa
1 T sugar

In large stock pot, sauté onion in oil until translucent (about 5 mins). Add garlic and cook for 1 min. Add all other ingredients and bring to a slow boil. Reduce heat to low and simmer for 3-4 hours. Add cocoa and sugar during the last 10 minutes of cooking to offset the acid and thicken the chili.

Freezes well.


Monday, August 21, 2006, 10:06 AM

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This isn't an ingredient, but you CAN freeze your tomatoes whole. Just rinse them, take off the green stem, throw them in a freezer bag and freeze. Then when you want to use them, rinse the frozen tomato under HOT water. The skin will just peel off. I freeze BAGS of tomatoes in the summer so we can use them for chili, spaghetti, lasagna, whatever! It's so easy!

Monday, August 21, 2006, 10:48 AM

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