Their site says you can buy online? And gives a locator if you want to try to find them? I don't have a killer beef recipe; I cheat. I use the Carol Shelby kit. Everyone always likes it.

I do have a white chicken chili that is baked in the oven. Super easy and that is killer. If you want, I can give you the recipe for that kind.

Here is a link that might be useful: JOA spicy beans

Why does DH hate chili? There are tons of different styles, and maybe if we knew why he hated it, might be nice to offer a recipe that he might like.

I make a couple different kinds of chili- a ground beef red, and a chunk chicken white.

For my red chili, I use a homemade chili seasoning mix, I make up a big jar of it at a time because I tend to use a lot of it, but here's a small batch version.

4t. chili powder
1t. basil
1t. black pepper
1/2t. cayenne pepper
1t. pepper flake
2t. cumin
1T. garlic salt
1T. onion powder
1/2t. oregano
1T. paprika
2t. parsley
1/2t. thyme

Now for the chili :)
1 pound ground beef
1-2 large yellow onions, diced
2 15 oz cans light red kidney beans, drained and rinsed
2 15 oz cans dark red kidney beans, drained and rinsed
3 28 oz cans chopped, crushed or diced tomatoes, NOT drained ( I use 3 pint and a half jars of crushed tomatoes that I can up myself, point is you want chunky, not sauce).
1 head of garlic, peeled but the cloves left whole
Chili mix, per taste. You use 1-2 tablespoons per pound of protein, so you will be starting out with 5 tablespoons, and adjusting from there.
Salt and pepper
2 T orgeano
2 T dried minced garlic

Start by placing your beef in your pan, and kind of spread it out like a big ole patty. Sprinkle well with salt, pepper, the 2T of oregano, and 2 T dried minced garlic.
Start browning up your beef over medium heat, breaking up the beef into chunks.
Once the beef starts rendering out some fat but isn't really browning yet, add your onion. You want to saute that onion flavor into the meat, but you need that starting fat so you don't scorch your onion.
Once your meat is browned, add in your first 5 tablespoons of chili mix, and stir in well.
Add in your beans, garlic, and tomato product, and stir in well.
Bring up to a boil, then cover and reduce to a barely burbling simmer.
Simmer for one hour and check the taste. If you feel it needs more chili action, now is the time to add more chili mix. I tend to add another 3-4 tablespoons. If you want more heat, add in some cayenne or hot sauce to taste.
Simmer for another hour.
Serve up.

This can be done in the crockpot too, you just prep up the meat on the stove, then stir it all up in the crockpot. High for 2 hours, taste check, then high for another 2 hours. It can hold after that on low for about another 2 hours if you need to.

White chili
2 T olive oil
2-3 pounds chicken breast, diced
1 large onion, diced
1 head garlic, peeled and cloves smashed
3 cans great northern beans, rinsed and drained
2 14.5 oz cans chicken stock ( I use 1 quart homemade stock)
6 4 oz cans diced chilies, undrained ( I sometimes use home canned pickled hot peppers if I'm out of canned chilies, or I sometimes used home dehydrated hot chilies broken up)
1 T garlic powder
1 T cumin
2 t garlic salt
1/2 t cayenne pepper
1/2 t black pepper
2 c sour cream
1/2 c heavy cream
2 cans chick peas, rinsed and drained

This is a two day chili, you will be using the sour cream, heavy cream, and chick peas the second day. And you will use a crockpot the second day too.

Day 1
Heat olive oil and saute chicken, onion, and garlic till the chicken is no longer pink.
Stir in beans, stock, chili peppers, and seasonings.
Bring to a boil, then reduce to a simmer for 1 hour.
Use a potato masher to mush up the beans a bit for a smoother texture.
Refrigerate overnight to let flavors marry.
Day 2
Put the chili into the crockpot, and crank it up to high for 2 hours, till the chili is bubbling hot.
Add in the sour cream and heavy cream and stir in well.
Stir in chick peas.
Bring back up to burbling hot again, takes 30-45 minutes.
Serve up.

Maybe he will like this chili as it is made with beer. It's my HG's favorite.

Caribbean Chili

• 1 large chopped sweet onion
• 1 large Muir Glen Fire Roasted Tomatoes
• 1 smaller can Muir Glen Roasted Tomatoes w/Green Chilies
• 1 can Rotel tomatoes w/peppers
• 2 tbls chopped garlic
• 1/2 cup honey
• 1 bottle dark beer
• Juice of 2 limes
• 1 lb lean ground beef (the original recipe calls for ground lamb, I usually use a combination of ground pork and beef)
• 1 large can black beans
• 1 tbls chili powder
• 2 tbls cumin
• 1 tbls cayenne
• Salt

Simmer the tomatoes and onions for about 30 minutes, add honey, beer, lime juice, ground beef (I don’t brown my GB, I like the flavor and texture that it adds). Simmer 30 minutes. Add beans and spices, simmer 15 minutes.

My secret ingredient is curry sauce from the local Indian store!

Bees, and Mustang. Thank you so much for sharing your wonderful recipes. I am going to keep this in my clippings so I can reference them.

Bees, my DH doesn't eat and can't tolerate spicy food. I, on the other hand, love it! The first time we shared a hot sausage sandwich, he had tears streaming down his cheeks and his nose was running non stop. The sandwich was slightly spicy to me but unbearably spicy to him.

Rob, how kind of you to find them on line. I am amazed at why grocers stop carrying certain products. I can't wait to explore the site. I will use the site to either order online or find a source locally. The CS kit also sounds interesting. I have never tried white chicken chili, Bee's sounds yummy.

Wer, thanks for the curry sauce tip. You all are so kind to share with me and it's appreciated!

If you do a search, you can also find the Carroll Shelby recipe online. I think it was published in a few different cookbooks and he used to give it away.

The great thing about the recipe or kit is that it has a good, basic chili flavor without any heat whatsoever. You could start the basic parts in a big pot, section off an amount for your husband, then add the heat to your pot. Then you could both have chili to suit. :) (If you use the recommended amount of heat, you might even be moved to tears yourself. :) )

I don't like chili that has beans in it.

Hubby makes a slow-cooker chili with beans, and a Texas-style for me that has some serious heat. I love it served over rice with a dollop of yogurt or sour cream.

A few years back there was a chili cookalong thread. I've linked to it.

Lots of varieties there.

Here is a link that might be useful: chili cookalong thread

It sounds like he would like chili if it weren't hot. I don't like heat either so leave it out.

From 2010:

I posted this on the soup thread. Its my favorite hamburger chili.

I made this yesterday and we all thought it was great and not greasy or fatty at all the way some chilies are.
I have made it many times before and think it's super easy and very tasty.
I posted my notes and changes at the bottom.

From Woodie:

I'm glad you enjoyed the chili - it is a simple and basic recipe but we like it and have Craig Claiborne to thank for it. Here's the recipe, Coleen.
Chili con Carne
Here is my standard recipe which is an adaptation from Craig Claiborne's low salt recipe from a People Magazine celebrity cookbook from the 70's.
1 tablespoon oil
1-1/2 cups chopped onion
1 cup chopped sweet red pepper
1-1/4 pounds ground turkey
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon ground black pepper
4 cups fresh or 2 pound can diced unsalted tomatoes (I like fire roasted)
1 tablespoon red wine vinegar
1/4 teaspoon dried crushed hot pepper flakes
(optional 1/2 cup red wine)
Canned kidney beans or black beans or white beans, drained (optional)
Heal oil in skillet and cook onion and pepper til wilted.
Add meat and brown.
Sprinkle the meat with garlic, chili powder, cumin, oregano and basil. Stir to blend. Add bay leaf, pepper, tomatoes, vinegar, hot red pepper and wine (if using).
Bring to a boil then lower heat and simmer for one hour, stirring occasionally.
Add kidney beans during last 15 minutes (if using).
Woodie (Dudette)

Bumblebeez Notes:
- ground chuck browned and drained
-Fire Roasted tomatoes -2 and 1/2 cans 14 ounce cans
-1 1/2 tablespoons McCormick Chili powder, it has salt and 3 would be way to salty for us, 1 1/2 was perfect
-No hot pepper flakes, we don't like heat
1/2 cup red wine
1 can rinsed black beans
No bay leaf
Evoo 2 tablespoons

The Indian store near me has mild curry sauce as well as medium and hot.

We have a chili bean cook off at work every year. Three different categories, hot, medium, and mild.

I make a "white" chili with the mild curry, I use navy beans and chicken. And I make a hot chili with yellow eyed beans, ground beef, and ground pork, I use a Boston butt for the pork.

I place either first or second in both categories every year!

We also have hot dog and hamburger lunches to raise money for the March Of Dimes and The United Way.

I am always expected to make chili with no beans for that lunch. I make a mild and a medium. I put out a jar of the hot curry for anyone wanting to ad more heat.

Other companies make the chili-spiced beans. My mom makes chili the same way you do, no heat at all. You can get those chili-spiced beans sometimes as a store brand too. Makes the whole thing dead easy. I also can get pre-chopped frozen onions and mixed peppers and sometimes pre-seasoned cans of tomatoes. Makes creating chili in a pinch dead easy. If you can't find the beans, you can just add some mild salsa to the beans, or a can of mild chili sauce. All can be gotten in ye olde average grocery store. I love to be able to make something quick like that sometimes.

If spice is the issue then you can probably make something he likes. You start with meat(s) he likes, season it the way he likes, add a sauce to the thickness he likes and season the way he likes. Actually you can then take that concoction, split it and start spicing it up the way you like too.

I don't like things "hot" for the sake of being "hot". I like flavorful. I like a bit of a kick. But I want a taste, not just burn. I happen to like Louisiana Hot Sauce and I can handle a lot of it so I use it rather than cayenne most of the time since I find it easier to control the LHS than the cayenne.

I don't use a recipe for chili. I use guidelines. I like several kinds of meats in it. I usually put in ground beef, pork sausage, pepperoni and if I have some leftover roast beef or something, it goes in into to it too (later after the rest has cooked a while. Onion, some bell pepper, tomatoes, perhaps some tomato sauce, of course a can of beer, seasonings. I go light on seasonings and add as it simmers a while. Sometimes I'll want it bland or sometimes I'll want more kick. Chili is very flexible. Don't get locked into a recipe. That's where problems start. And yes, I like kidney beans in mine. (Call me what you want!) Unless it's a tater topper or going on chili dogs or patty melts or something.

To me, "white chili" is just a little too much like chicken soup or stew for me to call it "chili". LOL Not sure how that even relates to a chili. Just like the people who take coleslaw dressing and call it "white barbeque sauce"! But, to each their own I guess.

This post was edited by cynic on Thu, Jan 8, 15 at 17:05

Holly- if your DH does not like spicy, then I recommend my red chili. The chili mix is more flavor than heat, and that's why you adjust the seasoning addition an hour in with the simmering. We like it flavorful and hot around here- but my mom can't tolerate spicy, so I can adjust it for her tastes, then the rest of us can kick up the heat separately.

My secret ingredient is chunks of stew beef. I brown the beef in a little oil and then add two large cans of crushed tomato. Let that simmer covered until the beef is fork tender - 90 minutes or so. Then I add two cans of kidney beans and a chili mix package. Bring it to a boil and let it simmer for a bit.

It's embarrassing how many awards I have won with my 4 ingredient chili. There are all kinds of interesting chili mixes at the grocery. I would read labels and find one that you think he might like. Then add some extra heat to your bowl for your tastes.

This post was edited by deee on Thu, Jan 8, 15 at 17:20

Among the several chili recipes I make, I always go back to the basic "chili con carne" recipe in the old Joy of Cooking. Not much to it, really -- onions, garlic, ground beef, a little wine and/or beef broth, canned red kidney beans, a can of tomatoes -- and mild chili powder.

I think you could make it without the chili powder and it would be sort of sloppy-Joe-y. Add hot sauce to yours. Put it on spaghetti, too -- chili-sketti! Additional starch such as pasta will cut any heat.

rob and I use the same recipe! Carroll Shelby kit. I use a can of diced tomatoes and add a can of beans (either small red beans or black beans). Like h-k's DH, it doesn't take much for it to be too spicy for me, so I don't add any of the cayenne included in the kit. I also don't add the salt or the masa.

Wow no fights about beans yet, I'm impressed!

I've been a sucker for "Beef Chili with Ancho, Mole, and Cumin" found on Epicurious and made famous on this forum by Riverrat; it's a diced beef no tomato no bean version that I make a few batches of each year.

But truth be told, I like the ground beef, the tomato and the beans versions commonly found here in the north east parts, anyway.

I was happy to stumble across the linked recipe the other day, and I plan on it being my next batch of chili. If beans and tomato are good enough for Grant Achatz, well then they're good enough for me!

And to get back on topic, I don't see anything in his recipe that would make it "hot".

Here is a link that might be useful: F&W Grant Achatz Chili

bbstx, we must be related! I too add those things, and leave out all but the slightest dash of the heat.

I really like this very good chili. It's now our standby. http://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352#recipe

My favorite chili recipe is based on an old recipe from Natalie Dupree which can be found on a web search.

We also have chili cook-off fundraisers at work and one simple recipe that I thought was good used Bush's Chili Magic, so I got the Texas Medium version and expanded on that. I really like using some sausage in the meat mix, breakfast or Italian sausage.

Chili My Way

2 TB vegetable oil
1 large onion, chopped
2 large cloves garlic, minced
1 lb lean ground beef or turkey or half beef/turkey and half sausage
1 15 oz can diced tomatoes or hand crushed whole tomatoes, w/ juice
1 can Chili Magic, medium heat -1/2 to 3/4 can water to rinse can
1 15 oz can black beans or small red beans, drain, rinse, drain
1 can Rotel tomatoes and chiles, original
1 small can diced green chiles
2 to 4 TB red wine vinegar
2 to 4 TB chili powder
1 t ground cumin
1/2 t oregano
1/2 to 1 t cayenne or chipotle powder
salt to taste
hot sauce served at table

Heat oil in large Dutch oven.
Add meat and brown, breaking up pieces with a spoon, over medium high heat. Drain off excess fat.
Add onions and garlic; sauté until tender.
Stir in tomatoes and juice, beans, vinegar, spices and chopped chiles. Bring to boil.
Reduce heat and simmer, stirring occasionally for 30 minutes.
Season to taste with salt and serve with hot sauce if desired.
Refrigerate and remove fat if time allows. Chili freezes well.