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Old 01-07-2013, 04:48 PM   #16
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I'm on the upper end of the spectrum, too. Usually 1/2 cup plus 2 tbs. of Chili powder for 2 lbs of meat.
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Old 01-07-2013, 04:52 PM   #17
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I add spice with peppers -- not more chili powder

Chili is one of those things that you have to develop to your own tastes though. I actually have to make two batches here, one blazing hot spicy and one more mild.
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Old 01-07-2013, 04:53 PM   #18
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I always add about a palm full or chili powder. I also add some ground cumin, cinnamon and garlic and use flavoured canned tomatoes that have spices in them (gives it that extra flavour). If you want a real kick use a bit of chili flakes (I personally like that but the rest of my family prefers it more mild). Good luck! Chili is one of my favourites and a perfect go to when you are able to get it just right.
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Old 01-07-2013, 04:56 PM   #19
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I'm in the 1/4 cup camp, and I don't like things particularly hot. I also find I need to add salt or else the chili flavor just doesn't come through.
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Old 01-07-2013, 05:45 PM   #20
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Wow, I guess I didn't use enough!

The recipe I used didn't call for garlic or cumin, but I think I would definitely add those next time. I like the suggestion of sour cream too. Maybe some red pepper flakes next time too. DH hasn't tasted it yet, so the verdict isn't in yet on if he likes it or not.
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Old 01-07-2013, 06:06 PM   #21
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I use half ground beef and half hot Italian sausage to add flavor along with chopped onions and garlic. I add two to three tablespoons of chili powder, a tablespoon of cumin, salt, pepper, red pepper flakes, garlic powder and paprika.

I tried a recipe that called for 1/4 cup of chili powder and it was too much for us.
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Old 01-07-2013, 06:31 PM   #22
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Lot's of good feedback already OP on the chili powder amount.

Another way to add flavor is to spice the ground beef or turkey while browning. For chili meat I add some kosher salt, regular pepper, onion and garlic powder, cumin and chili powder. Similar for tacos. Spaghetti minus the chili powder and cumin.
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Old 01-07-2013, 08:16 PM   #23
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OP - are you sure the recipe didn't call for tablespoons? I can't imagine a chili recipe with that little chili pepper in it.

threeboysmom - we probably cook alike b/c we both have three boys!
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Old 01-07-2013, 08:19 PM   #24
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Originally Posted by MIGrandma View Post
For those of you that make homemade chili, how much chili powder do you use?

We love chili and sometimes order it in casual restaurants, but I'd never made it myself...until today. I finally decided to give it a try.

The recipe called for 1-2 teaspoons of chili powder, so I only put 1 in at first. After it simmered awhile (at least an hour) I tasted the liquid and thought it needed more, so put in another half teaspoon. Another hour of simmering, and I decided to have a small cup of it. Tasted extremely bland to me so I added another teaspoon. So, as of right now, it has 2-1/2 teaspoons in it. I'll have DH taste it when he gets home and see what he thinks.

I did make a larger batch than the recipe makes, as I added more beans and more tomatoes, so maybe a little more chili powder will be okay.
For chili powder, I never use what the recipe calls for -- I think my slow cooker chili con carne recipe (from Mabel Hoffman's book) calls for 1-2 tsp. -- I always use about 3 tablespoons.
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Old 01-07-2013, 08:34 PM   #25
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Originally Posted by threeboysmom View Post

My recipe that I make all the time calls for 1/4 cup of chili powder!!!

I'm constantly having to buy more, but my chili rocks and is worth it.
That's about how much I use too. About a quarter of a cup and my Chili is not hot at all. It just tastes like Chili.

I can't imagine putting a teaspoon or two of Chili powder.
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Old 01-07-2013, 09:06 PM   #26
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Zero. I used the "chili seasoning" packets from Wal*Mart

Disappointed this has gone this far with no recipes, so I'll start it off (warning, mine has beans):

*1 lb hamburger
*1 lb raw anduille sausage (if you can't find it raw, just chop it up)
*2 packets "chili seasoning"
*2 cans Rotel diced tomatoes & chilis
*1 can red beans
*1 can black beans
*1 can chili beans
*1/2 onion (if you like onion)
*1t liquid smoke
* couple dashes of your favorite hot sauce (I like Cholula)
*1T Worcestershire sauce
*couple shakes of garlic powder

*Dice the onion fine and combine with the raw meat & garlic.
*Brown the meat, then drain off the fat
*Combine meat/onions with all remaining ingredients except the V8
*Do not drain the canned goods - put that liquid in the pot
*Add enough V8 to bring the chili up to your desired level of thick/thin
*Simmer for 15-20 minutes covered, stirring occasionally.
*Let it cool then toss in the fridge
*Reheat & eat the next night (chili is like soup - always better the next day )
*serve with chunky peanut butter on saltines as a side dish

Adjust your heat to your preference with the hot sauce or with the seasoning packets & rotel (both of which can be had in mild or hot versions).

Last edited by Gumbo4x4; 01-07-2013 at 10:18 PM.
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Old 01-07-2013, 09:37 PM   #27
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Just don't do what I did when I made my last batch of chili. I accidentally dropped 1/2 the container into it.

Now that was some pretty smoking hot chili!
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Old 01-07-2013, 09:53 PM   #28
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My older son and I love Chili. The more chili powder the better. I use anywhere from 6-8 Tablespoons for about 1lb of meat. We have a huge container of chili powder from Sam's club, so it really about 6-8 squeezes of the container.
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Old 01-07-2013, 10:10 PM   #29
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I use 1 Tablespoon per pound of beef.

I also use 1 teaspoon cumin, 1/2 tsp cayenne pepper, a pinch of ground Mexican oregano, onion, garlic, and a small can of tomato sauce. This is for a pound of beef, though the small can of sauce can work with 2 pounds of beef if you add a little water.

I add a can of kidney beans depending on how I intend to use the chili: a bowl of chili for a meal I will add beans. If I'm making chili to top a burger, hot dog, or fries, I omit the beans.
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Old 01-07-2013, 11:10 PM   #30
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I use 2 or 3 tbs of chili powder plus cumin, paprika, cayenne, salt and pepper.
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