Shelf life on homemade chili

Answer 1

• Start by cooking ground beef and while it is cooking prep your vegetables: onion, celery, red and green peppers, and mushrooms. Once the beef has cooked drain off the fat and return it to the pot. Add the vegetables and cook till they are tender. Add Cumin, chili powder, garlic powder, and seasoning salt. Regular salt will also work but the seasoning salt adds a bit more flavour. Once the vegtables are tender add a can of tomatoe's, brown beans, and kidney beans stiring well and reduce the heat to prevent scorching. Taste and add more seasonings if needed. If you like your chili a little more on the spicy side add a few crushed chili peppers. Addd them slowly and taste till you get the heat you want. Remember that they will release more heat as they cook so don't overdue it.

• I put cinnamon in mine, but don't tell anyone. I put my onions in about 20 minutes before we eat. If they cook a long time, they turn sweet. You can find wonderful chili recipes at 'recipes.com'. Just do a search for chili, and make sure to read the reviews, which are really additions and changes that people make to the original recipes.

Delicious Chilli

Ingredients:

1 pound ground beef

2 cans dark red kidney beans or chili hot beans

1 can diced tomatoes

1 large onion, chopped

1 large green pepper

1 1/2 large cans Tomato Juice

2 packets taco seasoning (this makes a great chili powder!)

Shredded cheddar cheese to serve

Procedure:

• Put ground beef, green pepper, and onions in a skillet. Brown and drain.
• In a large pot, add all other ingredients to the cooked meat and onions.
• Bring to a simmer and let simmer for one hour.
• Great served with cheddar cheese and sour cream.

Answer 2

How you make chili is dependent on what type of chili you want. However, a traditional chili is made with meat, tomato sauce, and chili powder. Chili is suppose to be spicy. Here is a good recipe for Texas chili:

• 2 pounds lean ground beef
• 1 large onion, diced
• 1 large bell pepper, minced
• 3 (15 ounce) cans pinto beans
• 2 (28 ounce) cans diced tomatoes
• 4 (8 ounce) cans tomato sauce
• 3 jalapeno peppers, minced (optional)
• 1/2 cup chili powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

1. Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
2. Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Answer 3

i'm giving you a bachelor recipe with red chili ..

and you can make very good recipes capsicum also

http://kmshomemadefood.blogspot.in/2012/05/sesame-seed-stuffed-capsicum-curry.html

http://kmshomemadefood.blogspot.in/2012/05/red-chili-powder-recipe-bachelor.html

Answer 4

This food will last for a few days. 5 days in the refrigerator is as long as you want to store this food here. Place the food in an air tight container or freezer bags. Then you can transfer it to the freezer if more storage time is needed.

Answer 5

This recipe comes from Clovis, NM; a small town on the border of New Mexico and Texas. As a military spouse, I have made this recipe countless times for church potlucks and squadron picnics, and it's always a hit. This chili has a great flavor, but it isn't too spicy. If you prefer spicier chili, add two tablespoons of red pepper to this recipe and double the amount of chili powder and paprika used.

Because this recipe comes from a mountain area, people who live in lower elevation areas may need to cut back on the amount of water used. If you're at sea level, use 3 _ cups of water instead of four, but keep everything else the same.

If you or your family does not like onions or kidney beans, you can omit these items from your recipe without losing anything from the overall taste. If you chop the onions extra small, however, this recipe is a good way to get kids to eat this vegetable without noticing. I have always used canned tomatoes and beans when making this chili.

Ingredients:

• 2 lbs. of ground beef
• 2 cups onion, chopped small
• _ tsp. garlic
• 2 tsps. Chili powder
• _ tsp. cumin
• 1 tsp. salt
• 1 tsp. pepper
• 1 tbsp. smoked paprika
• 2 cups ketchup
• 3 cups or 29oz diced tomatoes
• 4 cups water
• 4 beef boullion cubes
• 30 oz. light red kidney beans
• 1 cup bread crumbs

1. Saute ground beef and onion in a large stock pot until brown. Drain well.
2. Add all spices, ketchup, diced tomatoes, water, and boullion cubes. Mix well.
3. Boil mixture over low heat. Keep covered and stir occasionally for one hour.
4. Add undrained beans and bring mixture back to a boil. Add bread crumbs. Mix well.
5. Remove from heat and serve.

This recipe can be easily doubled or halved. This chili is also very easy to freeze.

Answer 6

Chili that is homemade can be stored in the refrigerator for 3 days. If the chili is frozen, it can last for around 6 months.

Answer 7

Chili, if covered, can be kept in the freezer for up to 6 months.

Answer 8

Yes.