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Old 09-24-2009, 06:22 AM   #1
MazdaUK
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Question chilli without beans - or chilli?

No, I've not gone mad (yet!). When we were in DLRP we had some chilli before the Buffalo Bill's show, and DS(9) had quite a bit of mine - it was dark in there, so he thought it was just a spicy bolognaise (and it wasn't very spicy). Now he wants me to make him some, but won't eat kidney beans (or baked beans) and we can't use a lot of chilli (more than a flake or two) as it makes me

can anyone suggest a fake which would do the trick? TIA
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Old 09-24-2009, 04:34 PM   #2
piratesmate
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We always made ours with kidney beans but DH won't eat them...he says the skins are too tough. So I use Great Northern beans or black beans. I've also started adding a can of refried beans too...one can of each. (It would be more economical if I'd use dried beans, but that's too much work. LOL) I also use chili powder, not flakes. Is it all chili that bothers you? I tend to use taco seasoning...can you use that? We can get it in pouches here, but you could make your own. Here are a couple versions:

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

- - - -
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. powdered oregano
1 tsp. sugar
1/2 tsp. salt

= = = = = = = =
I don't know what version they serve in DLP, but I have 3 different Disney versions you might want to try - or fool around with to your own liking.

Walt’s Own Chili
Walt Disney’s Personal Recipe

2 pounds ground beef (coarse)
2 whole onions (sliced)
2 whole garlic cloves (minced)
2 pounds pink beans (dry)
1/2 cups celery (chopped)
1 teas. chili powder
1 teas. paprika
1 teas. dry mustard
1 can solid pack tomatoes (large can)
Salt (to taste)

Preparation

Soak beans overnight in cold water. Drain. Add water to cover 2 inches over beans and simmer with onions until tender (about 4 hours). Meanwhile, prepare sauce by browning meat and minced garlic in oil. Add remaining items and simmer 1 hour. When beans are tender, add sauce and simmer 1/2 hour.

- - - - - - - -
Specialty Chili
Whispering Canyon Cafe
Yield: 1 gallon

1 lb. Ground Beef
1 Cup Onion, diced
1/4 Cup Celery
2 Tbsp Garlic, chopped
1-1/4 lb Tomatoes, diced
1/2 Cup Beer
1 Tbsp BBQ Sauce
Dash Tabasco Sauce
1/4 Cup Green Pepper
2 Cups V-8 Juice
2 Lbs Kidney Beans
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Black Pepper

1. In a heavy saucepan, over medium heat, brown the beef cubes and onions.
2.Add the garlic and keep stirring. Add spices.
3. When the onions are clear, add beer to deglaze the pan.
4. Add half of the diced tomatoes and half the V-8 juice. Reduce heat and simmer until the meat is tender.
5. Add the BBQ sauce and Tabasco sauce.
6.Add the fresh vegetables and simmer for 15 minutes more.

Top with sour cream, cheddar cheese, and chopped green onions. Don't forget the tortilla chips!!
Via DIS post: “as in many Disney recipes, some of the instructions were missing (like when to add the remaining diced tomatoes and V8 juice) and though the ingredient list clearly says "ground beef" the recipe indicates that it should be beef cubes. Anyway I used the ground beef.

I knew when adding the spices that it wasn't nearly enough. I mean 1/2 teaspoon chili powder for a gallon of chili? Anyway I decided to follow the recipe - just to see - and tasted it after adding the 2 pounds of canned kidney beans. As I suspected it was far too bland, and I ended up adding lots more chili powder and salt and pepper. It's still not as good as my standard family chili recipe (which came from Bon Appetit many years ago). I don't know if this is the "Chili" listed on the lunch menu at the Wilderness Lodge, so perhaps I'll ask them next time I'm there. I've actually done that on other occasions when the recipes posted online were clearly not right. I don't think it made a gallon of chili either.”

- - - - - - - - - -
Mom’s Chili
50's Prime Time Cafe
Yield - 8 servings

3 T Olive oil
1/4 cup Red bell pepper, diced
1/4 cup Green pepper, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Carrots, diced
1 T Garlic, crushed
1/4 cup Mushroom buttons, sliced
1/2 cup Corn
1 cup Canned tomatoes, diced
1/4 cup Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 cup Jalapeno peppers
1/4 cup Tomato paste
2 cup Chicken stock or broth
2 T Cornstarch
1/2 cup Canned great northern beans
1/2 cup Canned pinto beans
1/2 cup Canned black beans
1/2 cup Canned kidney beans
8 oz Angel hair or thin spaghetti

In a 4qt saucepan heat oil and add fresh vegetables except corn. Sauté until tender.
Add corn, tomatoes and olives. Add spices, and cook for 1-2 mins.
Add jalapeno peppers, tomato paste and stock. Bring to boil.
Add cornstarch mixed with 2T water and cook an additional 5 mins until thickened.
Add beans. Simmer until heated through.
Cook pasta in a separate pot, and drain.
Serve 1oz pasta with 1cup chili in the same bowl.

- - - - -
And you're looking for an easy, not very spicy version that in no way reminds you of Tex-Mex chili or anything Disney here's what I do with either chicken or ground beef:

Chili

1 lb ground meat
1 can tomato soup
1 can water
1 can refried beans
1 can black beans or Great Northern beans
½ bag corn (frozen, defrosted)
1 pkg Taco seasoning
1 Tbl chili powder
1 bag Lipton Rice & Sauce - Spanish flavor
water

Just brown the meat, toss the rest in & let it simmer. I also like it with shredded chicken instead of the ‘burger. (I pre-cook the chicken in the crockpot on shopping day, then shred it & bag in meal-sized portions.)

I started adding the bag of rice because DH & DS weren't really satisfied with this as a meal. The extra carbs seemed to help with that...plus it extended the number of servings. LOL
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Old 09-24-2009, 04:34 PM   #3
piratesmate
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
 
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Join Date: Feb 2001
Location: Defeating the Huns!
Posts: 8,590

We always made ours with kidney beans but DH won't eat them...he says the skins are too tough. So I use Great Northern beans or black beans. I've also started adding a can of refried beans too...one can of each. (It would be more economical if I'd use dried beans, but that's too much work. LOL) I also use chili powder, not flakes. Is it all chili that bothers you? I tend to use taco seasoning...can you use that? We can get it in pouches here, but you could make your own. Here are a couple versions:

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

- - - -
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. powdered oregano
1 tsp. sugar
1/2 tsp. salt

= = = = = = = =
I don't know what version they serve in DLP, but I have 3 different Disney versions you might want to try - or fool around with to your own liking.

Walt’s Own Chili
Walt Disney’s Personal Recipe

2 pounds ground beef (coarse)
2 whole onions (sliced)
2 whole garlic cloves (minced)
2 pounds pink beans (dry)
1/2 cups celery (chopped)
1 teas. chili powder
1 teas. paprika
1 teas. dry mustard
1 can solid pack tomatoes (large can)
Salt (to taste)

Preparation

Soak beans overnight in cold water. Drain. Add water to cover 2 inches over beans and simmer with onions until tender (about 4 hours). Meanwhile, prepare sauce by browning meat and minced garlic in oil. Add remaining items and simmer 1 hour. When beans are tender, add sauce and simmer 1/2 hour.

- - - - - - - -
Specialty Chili
Whispering Canyon Cafe
Yield: 1 gallon

1 lb. Ground Beef
1 Cup Onion, diced
1/4 Cup Celery
2 Tbsp Garlic, chopped
1-1/4 lb Tomatoes, diced
1/2 Cup Beer
1 Tbsp BBQ Sauce
Dash Tabasco Sauce
1/4 Cup Green Pepper
2 Cups V-8 Juice
2 Lbs Kidney Beans
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Black Pepper

1. In a heavy saucepan, over medium heat, brown the beef cubes and onions.
2.Add the garlic and keep stirring. Add spices.
3. When the onions are clear, add beer to deglaze the pan.
4. Add half of the diced tomatoes and half the V-8 juice. Reduce heat and simmer until the meat is tender.
5. Add the BBQ sauce and Tabasco sauce.
6.Add the fresh vegetables and simmer for 15 minutes more.

Top with sour cream, cheddar cheese, and chopped green onions. Don't forget the tortilla chips!!
Via DIS post: “as in many Disney recipes, some of the instructions were missing (like when to add the remaining diced tomatoes and V8 juice) and though the ingredient list clearly says "ground beef" the recipe indicates that it should be beef cubes. Anyway I used the ground beef.

I knew when adding the spices that it wasn't nearly enough. I mean 1/2 teaspoon chili powder for a gallon of chili? Anyway I decided to follow the recipe - just to see - and tasted it after adding the 2 pounds of canned kidney beans. As I suspected it was far too bland, and I ended up adding lots more chili powder and salt and pepper. It's still not as good as my standard family chili recipe (which came from Bon Appetit many years ago). I don't know if this is the "Chili" listed on the lunch menu at the Wilderness Lodge, so perhaps I'll ask them next time I'm there. I've actually done that on other occasions when the recipes posted online were clearly not right. I don't think it made a gallon of chili either.”

- - - - - - - - - -
Mom’s Chili
50's Prime Time Cafe
Yield - 8 servings

3 T Olive oil
1/4 cup Red bell pepper, diced
1/4 cup Green pepper, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Carrots, diced
1 T Garlic, crushed
1/4 cup Mushroom buttons, sliced
1/2 cup Corn
1 cup Canned tomatoes, diced
1/4 cup Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 cup Jalapeno peppers
1/4 cup Tomato paste
2 cup Chicken stock or broth
2 T Cornstarch
1/2 cup Canned great northern beans
1/2 cup Canned pinto beans
1/2 cup Canned black beans
1/2 cup Canned kidney beans
8 oz Angel hair or thin spaghetti

In a 4qt saucepan heat oil and add fresh vegetables except corn. Sauté until tender.
Add corn, tomatoes and olives. Add spices, and cook for 1-2 mins.
Add jalapeno peppers, tomato paste and stock. Bring to boil.
Add cornstarch mixed with 2T water and cook an additional 5 mins until thickened.
Add beans. Simmer until heated through.
Cook pasta in a separate pot, and drain.
Serve 1oz pasta with 1cup chili in the same bowl.

- - - - -
And you're looking for an easy, not very spicy version that in no way reminds you of Tex-Mex chili or anything Disney here's what I do with either chicken or ground beef:

Chili

1 lb ground meat
1 can tomato soup
1 can water
1 can refried beans
1 can black beans or Great Northern beans
½ bag corn (frozen, defrosted)
1 pkg Taco seasoning
1 Tbl chili powder
1 bag Lipton Rice & Sauce - Spanish flavor
water

Just brown the meat, toss the rest in & let it simmer. I also like it with shredded chicken instead of the ‘burger. (I pre-cook the chicken in the crockpot on shopping day, then shred it & bag in meal-sized portions.)

I started adding the bag of rice because DH & DS weren't really satisfied with this as a meal. The extra carbs seemed to help with that...plus it extended the number of servings. LOL
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Old 09-25-2009, 05:27 AM   #4
MazdaUK
Curse this time difference!
You show me yours I'll show you mine!
Now I just want to go home and spread my bits of paper about
 
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Join Date: Sep 2004
Location: Scrapper's Desert, UK
Posts: 9,470

Thanks piratesmate I might try taco seasoning without cumin and with less chilli (cumin also seems to aggravate me). Is there another name for great northern beans? I've got some Lima beans I meant to try in crockpot lady's recipe (still sittin in the pantry)
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Old 09-25-2009, 12:03 PM   #5
piratesmate
Drah-gun! I don't do that tongue thing!
I actually used to be smart...before I had kids & brain damage
 
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Posts: 8,590

I don't know of another name for them, but I'd avoid the lima beans as they seem to be drier in texture - even the small ones - and that's what people tend to dislike about them. Any white bean would do. I found this info online & thought it might help:

Quote:
Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

Great Northern beans are smaller than cannellinis and and suitable for any number of uses: salads, soups, stews, ragouts, purees. Their texture is slightly grainy, with a nutty, dense flavor. Popular in North America, Great Northerns look like white baby lima beans.

Navy beans are small and oval and cook relatively quickly. Known as Boston beans, the white coco, pea beans or alubias chicas, Navy beans are perfect for dishes that don't need the full bean shape to shine: purees, soups, stews and baked beans.

Truthfully though, when we use canned white beans, we use these three almost interchangeably.
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Old 09-26-2009, 10:49 AM   #6
MazdaUK
Curse this time difference!
You show me yours I'll show you mine!
Now I just want to go home and spread my bits of paper about
 
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Posts: 9,470

Thanks - that's really helpful! I'm not a big bean person
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