I love chili,,,especially with pasta,,chopped onions, sour cream and fine cheddar cheese....
Almost as good as strawberries,lmao.... Oh well,,,hope I win 4th place,,,, I like ice,lmao...

   I have never made chili with noodles, but since the temps are hovering in the 40's now for our highs, chili sounds good.  I might have to make some this weekend. 

Good luck!

I use spaghetti on the bottom ...then chili...then fine cheddar...then chopped onion as much as you like....then a dollup of sour cream..   I love it like that!

Sounds tasty!

My time is coming. I just make traditional chili. Once a year, and I make about 40-50 pounds of it, bag it up in freezer bags and stick it in the chest freezer. Eat it until the following year.

BTW- I don't know if you guys do much freezing, but this would work good for canning jars too. Take a plastic cup, like from 7-11 or something, and cut the bottom off it, about an inch up. When you're filling quart freezer bags, or canning jars, stick the bottom of the cup in the bag and pour your chili, sauce or whatever, through the top of the cup and into the ziplock bag. You can hold the bag up, and get all of the stuff in there, without spilling on the outside of the bag, or getting goop in the zipper. I use a coffee cup with a handle, to do the transferring. It works great!

Quote from: kramarat on October 12, 2012, 02:50:21 PM
My time is coming. I just make traditional chili. Once a year, and I make about 40-50 pounds of it, bag it up in freezer bags and stick it in the chest freezer. Eat it until the following year.

What is it with us guys and cooking?
I do the same, if I don't have at least 5 gallons of  soup, stew, chili etc, of each, I feel like I failed.
I figure if I'm going to the trouble of making the perfect meal and putting all the work into perfecting the taste/seasoning, I want enough for several months.

Nothing like throwing a pan on the wood stove and letting it warm slowly to the perfect temp, allowing the flavors to come out, for a perfect easy meal.

I'm building ST a new kitchen, galley type, should be ready for next spring.

Quote from: Solar on October 12, 2012, 03:05:05 PM

What is it with us guys and cooking?
I do the same, if I don't have at least 5 gallons of  soup, stew, chili etc, of each, I feel like I failed.
I figure if I'm going to the trouble of making the perfect meal and putting all the work into perfecting the taste/seasoning, I want enough for several months.

Nothing like throwing a pan on the wood stove and letting it warm slowly to the perfect temp, allowing the flavors to come out, for a perfect easy meal.

I'm building ST a new kitchen, galley type, should be ready for next spring.

I think it has something to do with liking to eat.

Plus a little laziness. I'm the cook, and fortunately my wife likes left overs. Even during the week, I'll cook enough to eat for three nights in a row, and then move on to something else. Chili, spaghetti sauce, split pea soup.............................those are all once a year things, and I make enough for an army and freeze it. It's a little scary. If you screw it up or burn it, it would be a heartbreaker.

Quote from: kramarat on October 12, 2012, 03:12:32 PM
I think it has something to do with liking to eat.

Plus a little laziness. I'm the cook, and fortunately my wife likes left overs. Even during the week, I'll cook enough to eat for three nights in a row, and then move on to something else. Chili, spaghetti sauce, split pea soup.............................those are all once a year things, and I make enough for an army and freeze it. It's a little scary. If you screw it up or burn it, it would be a heartbreaker.

I agree, it has a lot to do with lazy and eating a lot of food.

I ruined 5 gallons of stew once, left it on the stove and got an emergency call and forgot it for the entire day, got home around midnight, walked in the house and it hit me like a rock, though I salvaged almost half, it had that burnt taste, but I refuse to waste food, so I ate it.

I have never done that with stew or chili (though it is a good idea), the husband and I have done that with squash soup, we picked a ton from the garden, it had to be processed anyway, so we made a ton and froze it.  We've also done that with chicken stock, because it takes forever to make and I hate being tied to the stove that long regularly. 

I make mass quantities of stews, chili, soups n freeze em up all the time. Some stays to the cabin some stays in the deep freeze.  But ahha! I have a pressure canner now...gonna start cannin this stuff up.
Himself refuses to eat left overs so i just make enough for an extra lunch ir 2.  So now. I am riding down the road with a humungo pot of chili between my feet.
Good tip though...I do the measuring cup thing to get it in the bag, the cup will do well with the jars.

Quote from: Elfie on October 12, 2012, 04:30:43 PM
I make mass quantities of stews, chili, soups n freeze em up all the time. Some stays to the cabin some stays in the deep freeze.  But ahha! I have a pressure canner now...gonna start cannin this stuff up.
Himself refuses to eat left overs so i just make enough for an extra lunch ir 2.  So now. I am riding down the road with a humungo pot of chili between my feet.
Good tip though...I do the measuring cup thing to get it in the bag, the cup will do well with the jars.

You know Eyes is reading everything your typing and his mouth is watering.   

Solar does make excellent stew and chili.  My trick is to buy the ingredients and start cutting everything up.  Then I start asking questions from the kitchen about what I am suppose to do....  works every-time.  Well that and being somewhat of a klutz-accident prone.   

Toy

Walks, Yes. Yes I do and yes I am.

Himself hardly cooks. He does all the grilling but thats at the cabin or race.  Dont get me wrong he can cook and very well..   He just doesnt is all.

I won ice! Yaaaaaay lol