Simple Basic Homemade Chili with Beans – How to make Chili – The Wolfe Pit

Simple Basic Homemade Chili with Beans – How to make Chili – The Wolfe Pit




#chili #chiliconcarne #homemade #howto #howtomake #chilirecipe

Simple Basic Homemade Chili with Beans – How to make Chili – The Wolfe Pit

“Broken Reality” Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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38 replies
  1. Babygizmoismykitty 37
    Babygizmoismykitty 37 says:

    I wanted to get a new recipe for chili & stayed for the give it all a good mix! This looks great, I am looking forward to giving this one a try. Chili is one of my favorite meals to try when I go to other peoples houses to visit. Every one always has their own way of making and different flavors, fun to try out. My all time favorite was made at school ( think a thick chili and all ingredients where pulverized into a thick tomatoey concoction & I went to school decades ago when they made it the old fashioned way) and a runny chili that I had years ago at a church dinner a very old man made. It was the best! I Love watching the Wolfe Pit! Thank you good sir☺💗

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  2. Armymum13
    Armymum13 says:

    Reminds me of my dads chili, it was his always requested dish to bring to any cookout or potluck. Was one of the 1st things I learned to cook with him. Good memories❤

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  3. Haystack
    Haystack says:

    Mmm, beer? Guinness chili it is, then… or any other good stout or hearty porter… or even Negra Modelo, which is a bit lighter bodied, but whose flavors would fit right in.

    Reply
  4. foraging4Fun
    foraging4Fun says:

    Thank you Larry, you're on a roll and came out swinging at scooter lol! The chili you made is what I grew up on and my Dad still makes, minus the beer. Lots of respect throwing frozen meat in the pan with wreckless abandon, were the chunks just precut stew meat?

    Reply
  5. Wes Gregg
    Wes Gregg says:

    I don't like my chili to be soupy, but I do like it to be "thin" enough that I can crumble up a bunch of saltine crackers into it without creating a paste suitable for patching sidewalks. Oh – and I put some ripe Carolina Reaper peppers into a (giant) pot of chili, earlier this year. They're quite hot, of course – but the flavor is wonderful. It's… kind of like some kind of fruit that might not exist in this universe. You wouldn't think it would work in chili, but it does. And a little dab will do you, lol. Fill your belly and empty your sinuses. Even Mom loved it – and she's in her 80s. It was even better after a couple days in the refrigerator. But that's usually true with chili, unless you make it in a pressure canner (where it's "even better" right away, and does not require refrigeration). Next time, think about adding a portion of each of your spices/etc. at the beginning, so it can kind of cook into the grease. They seem to work better in oil than in water.

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