Comments on: Super-Basic Chilli

By: Gourmet Guy

Gourmet Guy — Mon, 12 May 2008 22:47:12 +0000

Wonderful way to express a recipe. Even though I like to have a written recipe to change, interpret & modify as I choose your way is right on. Two suggestions, A) you just gotta have mushrooms, and B) crusty parmesan garlic bread is a natural. G. G. I will save your site for further exploration.

By: Sheena B

Sheena B — Fri, 09 May 2008 16:23:37 +0000

I make chili a lot and it’s a very similar process. If you want to make it quicker, buy the diced tomatoes. I like to use the whole ones sometimes, but I cut them up on my cutting board. An apron is a must! A slowe cooker can help you when you want to let it do the work when you’re working or sleeping.

I had to buy the bulk container of No Name Chilli powder. I have gone to grocery stores specifically because they had family packs of ground beef on sale!

Hooray for serious batches of chilli!

By: Dawn

Dawn — Thu, 27 Mar 2008 17:55:13 +0000

A hahaha, yup wicked commentary and recipe, exactly how I would have done it, no measuring, just toss everything in, hehe. I especially like that you bought the family pack and live in Canada, exact same thing as me! hehe.

By: Marl

Marl — Mon, 25 Feb 2008 20:30:51 +0000

Whose son are you? adding onions?
I’ve got space for the tomato plants.

By: James Schumann

James Schumann — Fri, 22 Feb 2008 01:59:51 +0000

Thanks everyone. I'm not much of a cook, but this was fun. More on the way. On the subject of tomatoes, you might want to give this a look. I'm hoping to find a place to plant some this season.

By: Sean

Sean — Tue, 19 Feb 2008 14:18:09 +0000

On the topic of canned tomatoes, they are one of the few items which is generally better canned than fresh. This is because canning doesn’t diminish the flavour of tomatoes and commercially canned tomatoes are typically canned at peak ripeness.

I always use canned tomatoes for pasta sauce, chili, soups…whatever. Except fresh salsa.

I see you get some dried garlic in there…you might want to try some in the beef as its cooking. If you don’t dig on peeling garlic you can get small bottles of it pre-diced. It is quite economical for what you get and is bottled in oil, so it lasts in the fridge quite well, avoiding the spoilage of fresh garlic.

Stay warm…

By: Keri Brown

Keri Brown — Fri, 15 Feb 2008 17:52:29 +0000

This put a smile on my face this morning! Keep writing and cooking- great job!

By: Janet Lehoux

Janet Lehoux — Mon, 14 Jan 2008 18:43:51 +0000

I was so pleased to see someone cook like i do i never measure anything when i make meat dishes and the language is awesome as throw in the pot or stir when ready ……lolll…. we should have more reciepes like this