Community Chat

[JYWilliams]

Mild to Medium for me.

[aroc3435]

@Anonymous032819   I make it medium heat and then add more "heat" to my individual serving.  Love  having it over little macaroni tubes called "chili mac" when I can find it at the market.

Thank you for listing your version over in the Recipes forum!

aroc3435

Washington, DC

[Flatbush]

Like medium.I usually put it on buttered egg noodles .

I also add canned chillies to the mix while cooking.

Good for these cold CA days. Always have extra, it is even better the next day.

[hckynut]

I make mine medium and without meat.

hckynut 

[qualitygal]

Think we'll do hamburgs and fries tonight.  I love hamburgs.

[qualitygal]

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@shoptilyadropagain wrote:

I prefer Melt YOUR FACE OFF Chili.  However, to me, I find it mild but others would probably be choking and gagging.

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I once worked with a gal in Fla., who said that when she makes her spaghetti sauce, (because she's Italian, she said), it made her boyfried sweat!  Now that's spicy. LOL

[KKJ]

When it comes to chili, we all have different tastes regarding heat, but how thick do you like it? I like a med. consistency, but not too thick like stew.  Growing up, my mom made it very watery like soup and I didn't like that either!

[mamaslittlepotato]

I like it medium thick too.

[CalminHeart]

I like mine mild to medium.  

1# lean ground beef browned (but not into teeny tiny pieces). Some people add sausage but I don't. 

When about 3/4 cooked, I drain the meat and I slide it to one side in the pan and add 1/2 chopped onion and cook til softened a little

1 can mini diced tomatoes

1/2 can tomato sauce - I add 1/2 up front and add the rest if needed later

1 to 1.5 cans V8 - add 1 can up front but save the other and add as needed

1 - 2 can chili beans, depending on your preferred bean to meat ratio

1 can black beans - drained and rinsed

1/2 packet French's or McCormick chili seasoning

Pepper

Simmer for 15-30 minutes. Add more V8 as needed.

I always want it to get cold and then reheat. IMO, it's better reheated.

[noodleann]

My mother never made chili, so the only time I had it was when it was served at school and my mother let us buy lunch. The school chili was not hot, and so I don't associate chili with heat.

Because of this, I concentrate on the flavors of the tomatoes, beans, meat, and spices. We always had it served on rice, so that's the way I eat it.

I got a great recipe here a few years ago from a poster named MIMI. I tweaked it a bit, but it's  my mainstay. I'm now experimenting with the version known as Cincinnati Chili. I'm going to use recipes I also got here and play with some spices I ordered from Frag Out, a veteran-owned spice outfit I learned about here.

I don't like the idea--or the reality--of traumatizing my mouth with anything that registers higher than 1K on the Scoville scale. It's just not a pleasant way to eat.