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Requested by:

Photo by soupy

Cooking Level: Intermediate

soupy is looking for: (8 recommendations)
My husband likes a lot of tomatoes in chili. So I am looking for a GREAT recipe that is very tomatoey. Also I was wondering if it is a big deal to add canned beans but NOT draining them?

Recommend a recipe

Last updated: Sep. 10, 2013 7:55 am
Posted: Sep. 10, 2013 5:41 am
 
Recommended Recipe:
Photo of: Kas' Chili

Kas' Chili

Submitted by: cookkassi 
This delicious slow cooker chili uses many spices to deliver a lot of flavor. 
Recommended by: Molly
Sep. 10, 2013 5:45 am
This is the recipe I'm making later in the week. Read reviews about adding extra tomatoes.
Comments:
Indiana Peggy
Sep. 10, 2013 5:47 am
The beans I add to chili are in a chili sauce and seasonings...so I don't drain. I rarely drain canned beans, especially if I am adding them to soup.
 
Sara
Sep. 10, 2013 6:22 am
I don't drain my chili beans and they are not seasoned.
 
soupy
Sep. 10, 2013 7:55 am
Molly this recipe looks great. I think I'll use it. Thank you
 
Commented by: roxmj
Sep. 10, 2013 5:50 am
Hi Soupy, We also like our chili with a lot of tomatoes, I use a large can of whole tomatoes (crush by hand) also a can of rotel tomato with green chilies, spicy tomato juice, tomato soup and yes leave the juice in the sauce. I add the spices by taste...I use a lot of chili powder, cumin, red pepper, salt and pepper. I like my chili a thinner consistency. I add celery, green pepper and onion. I don't follow a recipe. Chili is one of those things that everyone likes different so I think if you just experiment to see how you like yours is the best way to go.
Comments:
Sep. 10, 2013 5:57 am
I guess I should clarify that I buy chili beans that are seasoned for the chili so to drain the sauce would be a waste. I don't know what kind of beans you are talking about.
 
Mrs. J.
Sep. 10, 2013 6:36 am
roxmj - I used to be a vegetarian and ate a lot of beans - and I learned from vegetarian cooks that it is best to rinse away the undigestible sugars on canned beans before using them because they can incite flatulence. However, if your beans are actually seasoned for the chili, then I would say that you aren't supposed to drain them or you would loose the seasoning. It seems to me that they have already been prepared by the manufacturer.
 
Commented by: donnam
Sep. 10, 2013 5:52 am
I use beans without draining and add extra tomatoes. Sometimes, I eliminate any meat and add an extra can of beans instead. Just taste it because your ingredients could dilute a bit from the addition, but it's easy enough to add in more!
 
Commented by: Don
Sep. 10, 2013 5:53 am
Hi, try this. cheers. I think undrained would spoil, reduce and/or change the flavour and weaken the dish. cheers. Mediterranean Chilli Beef 300g Minced Beef 45g/1½oz Pancetta (or unsmoked streaky bacon) - chopped 2 tbsp Extra Virgin Olive Oil 3 cloves Garlic - finely chopped 1 large Onion - finely chopped Dried Spice Mix of 1½tsp Paprika, 1tsp Oregano, ½tsp Coriander, ¼tsp Cumin, ¾tsp Chilli Powder, ¾tsp Cayenne Pepper 1 x 170g tin Tomato Puree 2 x 400gr/14oz tins Italian Plum Tomatoes - chopped 1 x 400g/14oz tin Red Kidney Beans - in Water Liberal splashes of Worcestershire Sauce - to taste To Serve: Rice - Pitta Bread - Baked Potato Method Heat oil in a large pot/pan, add pancetta and cook gently for 3 to 4 minutes until bacon is golden but not crispy; Add Onion, Garlic and continue to cook gently, stirring occasionally, for some 3 to 4 minutes or so until the onions soften a bit; Add spice mix, combine well with onion mixture and cook, stirring continuously, for further 1 minute; Add mince and, stirring continuously, break down and brown slightly for 4 to 5 minutes or so until NO LUMPS; Add puree, stirring in quickly to avoid burning; Add tomatoes, Worcestershire sauce and kidney beans, stirring continuously to mix well; Bring to boil, reduce heat and simmer, stirring occasionally, for about 45 minutes to an hour. 
http://allrecipes.com/personalrecipe/63501266/mediterranean-chilli-beef/detail.aspx
 
Commented by: LauriePat
Sep. 10, 2013 7:46 am
The farts are in the liquid. Draining and rinsing the beans greatly reduces problems with gas. LOL
 
Commented by: Judy in Delaware
Sep. 10, 2013 7:53 am
Here's my chili, and, yup, it's tomato-y. I always drain and rinse my beans if they're not seasoned. The liquid they're canned in just is yucky to me.
 
Commented by: soupy
Sep. 10, 2013 7:53 am
Thanks you for the comments and suggestions for my question. I can't wait to get the chili simmering on the stove top.
 
Commented by: Judy in Delaware
Sep. 10, 2013 7:53 am
OOps! sorry.....here's the recipe. http://allrecipes.com/personalrecipe/62974670/rootin-tootin-no-fail-chili/detail.aspx
 
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