Home Forums Hunting & Shooting Hunter's Campfire Chili

Realizing the way the Campfire enjoys chili and is always ready with open arms to embrace any new variation that comes along, I am tearing myself away from the gripping drama of THE NATIONAL CHAMPIONSHIP GAME and offering up this recipe gleaned from the pages of my wife's copy of "Midwest Living". In lieu of praise or thanks, appreciation may be shown in the form of cash. You're welcome in advance.

Apple Harvest Chili

1 16-ounce jar thick and chunky salsa (best not be made in New York City)
1 15-16-ounce (Notice the opportunity to choose!) can yellow hominy, rinsed and drained
1 15-16-ounce (Again the opportunity for experimentation!) can black beans (Let's hear it!) rinsed and drained
1 14.5 ounce can reduced-sodium chicken broth
1 Granny Smith apple, chopped
2/3 cup dried cranberries, golden raisins or snipped dried apricots
1 tablespoon unsweetened cocoa powder
2 to 3 teaspoons chili powder
Several dashes chipotle-flavor bottled hot pepper sauce
(Note the freedom to choose the amount of heat offered with the last two ingredients.)
2/3 cup coarsely chopped cashews
Granny Smith apple, finely slivered or chopped (optional garnish)
Lime wedges (optional garnish)

1. In a 4- or 5-quart Dutch oven combine all ingredients except cashews and garnishes. Bring to boil, reduce heat. Simmer, covered, for 20 minutes.

2. Just before serving, stir in cashews. If you like, garnish bowls with slivered apple or a lime wedge. Makes 4 to 5 servings.

You'd be hung for blasphemy in my circles.

That sounds like Democrat tree-hugger chili.

Definition: Chile - a plant which may be added to many dishes.
Texans tend to ruin it's use.

Mark

Wheres the beans?

Decided lack of animal-based protein and in my house, chili powder is measured in scant handfuls...

May God Bless Your Wife.........but, that ain't chili.

I have been threatened with hanging for putting beans in chili. I don't think they would waste good rope on you for this recipe.

Not to rant at you 5sdad, but...................
Fire the editor, publisher, and author.

NEVER eat anything called New Brunswick chili ...

that ain't chilli ...

Friend John,

You are a kind and good hearted man, a true Iowan, but you don't know what you have provoked by offering your recipe for "chili".

Folks in certain parts of the country, the southwest in particular, have very strong ideas about what constitutes proper chili, and they regard deviations therefrom as sacrilege.

My favorite is green chili, popular in the region of northern NM and southern CO. Iowa story. I once made up a batch for a potluck at work. I intentionally made it on what I regarded as the mild side. When my coworkers tried it, they universally complained that it was too spicy for their bland midwestern taste buds.

Paul

Do you really cook follow a recipe?

That ain't chili-that's fruit salad with some other crap thrown in. 'Figger's it's from an Iowegian!

2 pounds burger
2 large cans ranch beans
1 can rotel tomatoes
2 small cans ranch beans with jalape�o
1 large bottle of v-8 hot and spicy
Chilli powder to taste
Onion

Brown burger and onion, throw everything in a large slow cooker.

Thank me later.

My wife, also a kind hearted midwesterner, offered this:

"To be kind, if I were at a ladies' luncheon I would try it, but it isn't chili".



Paul

Well,,,, that's closer than that fruit salad concoction, but it still ain't chili IMO.

Oh boy...I'm surprised this ain't 10+ pages by now!

Everyone must have been busy watching that thriller in Miami last night.

I reckon theres alot of differant chili recipes out there, but to ME,..if it don't have atleast one kind of dead critter in it then it just ain't chili in my book....

Dad,
An interesting combo of ingredients. It could be good. But it is not really chili. Sounds like a lot of canned ingredients and competing flavors. It is hard to imagine what it tastes like. You seem to have stirred up the Chili Gods with this one.