Label Check

songmavin - September 10, 2007 02:02:08 PM PST

This recipe looks like it should work out pretty well.
If you\'re worried about fat, use lean ground beef; most grocery stores have meat as lean as 4% fat. In that case, draining wouldn\'t be as much of a problem.
That IS chili powder. In its individual elements, instead of premixed... the proportions may be different than you find in a bottle on the grocery store shelf marked \'chili powder\', but that\'s all that\'s different.

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A new twist...

ihcuids - September 21, 2007 04:50:36 PM PST

I actually used this recipe, but added one can of red kidney beans and one can of diced tomatoes to make it into what people think "real" chili is and used chili powder instead of cayenne. It did turn out really well. If you are worried about the fat, I used ground turkey and turkey bacon. But sorry guys, she is right. Traditional chili has no beans in it.

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This looks ok

gman - September 28, 2007 06:04:53 AM PST

I might try it.

But I just have to point out that for those who are saying that this isn\'[t real chili b/c it lacks beans - as any Texas chili afficionado knows, real chili has NO beans.

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Reality and the voice of experience

hoca - September 28, 2007 08:40:51 AM PST

The reviewers and readers must understand where this recipe is appearing which determines its form. For Stewart NOT to use storebought chili powder is good, but she should make the point. One reviewer doesn\'t understand this at all. It\'s like curry powder; my best Indian book does not and would not mention the phrase. Each dish - chili too - has its own combination of spices. Re beans: a good chili can have them or not. Some put beans to stretch it; some use beans and not meat for other reasons; some put beans - I won\'t go into the question of what kind - for the taste. Cooking time is related again to where this recipe will appear. A good chili should simmer for hours, but if the recipe says this, for some it will prompt, "Oh dear, I don\'t have that kind of time." = they don\'t make it and Martha looses market share. I use a Dutch oven (don\'t know why it\'s Dutch) so I can put it in the oven covered instead of stove top. Just check the liquid to prevent sticking/burning. If you really want to get organized, do it the day before (assembly is quick and the stove does the rest) and refrigerate overnight. Much deeper and richer flavor like a good Italian meat sauce. Freezes perfectly by the way. And last but most important, remember we\'re all just here to learn.

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It

sun_octavian - September 21, 2007 01:53:42 PM PST

I have tried tofu chili, turkey chili, chicken chili steak chili, Mexican chili, and beef chili. Chili is chili as long as it has the essentials: beans, chili powder, and tomatoes. Other than that ,you can put anything you want in it. This chili is fattening but chili is like barbeque, eat it in moderation.

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Tasty!

marygdmg - September 28, 2007 09:44:39 AM PST

I did use turkey bacon, and ground turkey and 1 can of tomatoes.
the last review was right, tradtional chili does not have beans in it.
However, Texas chili does.

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Very basic, but easy to assemble

Bill - March 27, 2009 06:13:53 PM PST

Some folks complain this has a lot of ingredients. However, they are all simple, readily available ingredients that are easy to put together. No complaints there.

I was unsure whether I would like this without some extra "umph" from beans, tomatoes, or peppers. So I decided to use a combination of 80% lean ground beef and hot Italian sausage for the base. Other than that, I used only the ingredients listed.

I also wanted to slow cook the chili to (hopefully) add depth. I browned the bacon, onions, garlic, and ground meats as described. I drained the fat off, but I stopped there to mix everything together in the crock pot, where I could slow cook it all day.

The end result was okay, but not something I would make again. Without the garnishments, the chili doesn\\\'t have much presence. My version was sort of overwhelmed by the sausage, and the bacon didn\\\'t seem to contribute anything at all.

I wouldn\\\'t likely make this again. It wasn\\\'t bad, but it wasn\\\'t memorable either. Maybe making it exact to the directions (rather than slow cooking and using sausage) would have yielded something with more pizazz. Or maybe I just like a chili with more flavor layers.

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Similar to my recipe...

Larry F - November 5, 2009 05:12:14 PM PST

This recipe is similar to the one I have used for years, with one notable exception. And a suggestion.

First is the chili powder. I use LOTS. And my idea of chili powder is not a mixture of spices, but roasted, dried, and powdered chili peppers of a mild to medium heat. I use this as the "base" flavor on which the others (i.e, cumin, cayene, etc) are accents.

I have made my own chili powder in the past when a friend had more chilis in their garden than they could use.

Aside from that, chili by definition, is a spicey meat relish. If you dont believe it check the grocery store and the cans of what is in the store and it says on the label, "chili WITH beans." Also, a good chili dog is made with the meat relish, no beans.

I make a batch with 2 to 3 bls of meat, keep adding water and simmering it down. I divide it into packages of just under a pound apiece. It freezes well. Once you have this "relish", you have lots of options.

And to a pound of relish, I will add two 15oz cans of beans. I keep it thick, but add water to make it souplike if that is what you prefer. But the heavy load of spices work well with the mild beans.

Or use \\'as is" with tortillas

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meh

Ash - October 13, 2009 09:15:57 AM PST

I tried this recipe last night. It was okay, but I didn\\'t think it had a whole lot of flavor. I think I will make it again, but add stewed tomatoes, kidney beans, and take away about 1/2 a cup of water. Whether "real" chili has beans or not, I don\\'t care. This is too meaty for me! I need something else mixed in there and more like Mom used to make.

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Chili

benavides46@sbcglobal.net - September 28, 2009 06:35:00 PM PST

Let us see. Chili is, maybe Mexican. Mexicans eat beans. Chili has
beans from one who has been Mexican all his life.

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Great

Gregg Henderson - September 28, 2009 03:39:28 PM PST

No beans, no tomatoes equals real chili.

Actually, even early Texas Chili purists eschewed onions.

If you want Yankee Chili, add beans. If you want spaghetti sauce, add tomatoes.

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Bacon?

kingcrimson2 - November 5, 2009 01:51:51 PM PST

Gross and unnecessary. Sounds very bland also.

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Close but no cigar!

ejstahl59 - November 4, 2009 02:44:12 PM PST

It can\\'t be chili powder if if doesn\\'t contain any chilies! Chopped jalapeño as a garnish certainly doesn\\'t count.

It\\'s a great start and very close to traditional except for the exclusion of not only the main ingredient but the ingredient that gives the dish it\\'s name. There are many different recipes for chili powders, containing garlic, onion powder, paprika, cumin, etc., but they aren\\'t chili powder if they don\\'t contain chili!

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great chili.....

randy25@rocketmail.com - September 28, 2009 11:55:51 AM PST

just buy some wolfe brand its the best chili. No beans in my chili , silly. Add some hot sauce , and sour cream or pour it over tamales.Very satisfying and delicious. Dont forget the heartburn medecine.

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I just don

ftnelson_guy - September 21, 2007 09:26:50 AM PST

I don\'t understand how this could pass for chili. I love chili and make it atleast twice a month. I search the internet for new recipes and I came across this one. Wow this is the frist one with no beans or tomato. Also a chili that is ready to eat in about 30 minutes. Whats up with that? Chili is one of those dishes that need time to develope their flavours. If one is pressed for time, like most of us, use a Crock Pot. I do this at times when I get up I put all my igredient in and just set it to simmer and head off the work.

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Good Stuff

katieecrenshaw - September 10, 2007 01:48:51 PM PST

I agree that the fat should be drained.. that is heartburn waiting to happen.. but it looks really good.. Im ganna give it a try

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Chili?

Bradley A - September 28, 2009 10:22:11 AM PST

I know that, for most people, this is what typicaly passes for chili, and while it looks easy enough to make, sorry kids, it ain\\'t chili. Water? Bacon? Corn starch?!?! I wouldn\\'t even put this on my hot dogs, much less serve it as a meal. The main ingredient in chili shouldn\\'t be water, it should be time. Good chili takes, usually, a couple of hours to put together right. Spend the extra time on your saturday to put it together right, and believe me, your dinner guests will thank you.

Ingredient changes:

Instead of water, use tomato juice for a much richer (and healthier) chili

Instead of corn starch, use tomato paste and leave the lid off the pot or, preferably, the slow cooker to allow the chili to more naturally thicken

Use ground sirloin and leave out the bacon to dramatically cut the fat content and make your chili more guilt-free

Remember to use chili powder, the most basic of chili ingredients. I also use a teaspoon (bottle cap full) of just about any habanero-based hot sauce per pot (NOT bowl!!!) just for a nice, smoky extra kick.

And, again, chili takes time. Put the ingreients in your slow cooker, put it on high for 2 hours, stirring and adjusting seasonings each hour, and then turn it down and let it cook for a few more hours, stirring each hour. It\\'s worth the time to hear the accolades from your dinner guests when they dig into a bowl.

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Chill Out You Chili Fans!

sisupoikka - September 28, 2007 09:06:23 AM PST

As one who has actually studied Mexican cusine (3 years in Mexico at various locations) and is writing an authoratative book on the subject of chili, I must add my two-cents.

FIrstly, this recipe uses ground meats. Passable option. Better would be chuck roast, trimmed... but not too much.

The rest of the ingredients are fine, but many authentic recipes call for the addition of chocolate or coffee grounds.

And for everyone who thinks authentic chili has beans and tomatoes you are way off base. Only Americanized chili soup has beans and tomatoes. This you eat with crackers.

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Well

infamous_blue_dress - September 20, 2007 10:14:32 PM PST

Well now, who taught Martha Stewart how to make chili? This is just awful. Chili is staple food, not artsy-fartsy cuisine. The recipe should be as simple and as basic as possible. Martha needs to visit Texas once in awhile, and not just the expensive restaurants.

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Real Chili

Chella - September 21, 2007 11:04:00 AM PST

Real chili does not have beans or tomato either one. If you want beans, cook pintos (no other kind) on the side and add to the dish upon serving. Under absolutely not circumstance should kidney bean ever be used.

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A recipe is just words ....

ricketypix - November 1, 2008 05:05:16 PM PST

It\'s a terrific recipe, and I note the negative comments are all from people who don\'t know how to cook. They give themselves away in their comments.

1. Chili powder is a store bought version of what real cooks make themselves with several other spices and herbs. Serious cooks do not buy chili powder, or curry powder.

2. A Dutch oven is a pot with a lid which can be used on the stove top or in the oven. Virtually every real cook has one.

3. Real chili has ONLY beans. Meat is expensive for most people in the word; chili is to Mexican people like Dal is to East Indian people. A staple, a protein, a carbohydrate and inexpensive.

TEXAN chili is only meat. I guess those ranchers had a bit more cash. And eating poor had all that stigma.

The only thing I\'d change here is I\'d add hot green chili, fresh, like Poblano. I love the taste. That\'s a personal preference, which is what cooking is all about.

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Sorry Martha, this in not really chili!

Kat - September 21, 2007 12:02:40 PM PST

Presentation is about the only thing going for this dish...maybe if you have never had real "TEXAS" chili it would pass as some kind of "new age" chili, but if you are a Texas style chili fan, don\'t fix this and expect the wonderful rich flavor of real chili. It just doesn\'t have it. It sure looks pretty though!

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CHILI???

Jim - September 10, 2007 03:23:31 PM PST

I CAN NAME 1500 DINERS IN TEXAS THAT MAKE BETTER CHILI THAN THIS, AND IT IS A LOT EASIER TO MAKE. THIS IS WHAT HAPPENS WHEN "CHEFS" TRY TO IMPROVE ON AN ALREADY DELICIOUS FOOD. THIS BILGE IS MORE ABOUT THE "PRESENTATION" THAN THE TASTE.

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What?

Katie - September 10, 2007 02:50:22 PM PST

How is this a fast/quick and easy meal? Not only is there no prep time or cook time listed, but look at all of those ingredients! And the dish looks delicious, but I DON\'T OWN A DUTCH OVEN, nor do I really know what to do with one.

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way too fatty

Kevin G - September 10, 2007 01:43:40 PM PST

This has way too much fat. whay not cook the meat first, and drain the fat. get rid of as much fat first then go from there. also, get rid of the cornmeal.

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fiber?

amydeee - September 10, 2007 03:50:46 PM PST

add beans to this and it might pass for real chili, and the beans would add fiber that may help with some of that fat..
Martha Steward knows nothing on real chili...

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Chili Without Chili Power?

Worm - September 10, 2007 01:46:52 PM PST

I did not make this, and it looks like it should taste good, but I am wondering how in the heck you can make chili without chili power and call it Real Deal Chili?

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I Agree

leanne.herron@sbcglobal.net - September 10, 2007 01:49:52 PM PST

This has way too much fat per a serving... Your meals should only be about 15 grams of fat a meal. All though it sounds yummy i think for us healthy eaters we can find alternatives to lower the fat in the meal. I know i am going to brainstorm how to do it less fatty with different meats...

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