Chili thread

Well guys and gals, after sitting here in my kitchen making chili, I figured it would be a good time to throw out some chili recipes since it's getting.. Well chilly. Pun intended. My recipe comes from a friend of mine and is pretty simple. I've added a bit more aside from the beans and canned chilis.

DonnyCommos canned chili:

2 large cans of spicy chili beans
1 can of pork and beans
1 can of diced green chilis
1 whole onion
2 whole poblanos
2 jalapeños
2lbs of desired ground meat
2 cloves of garlic
Bacon
Chili powder
Cholula


Heat fry pan and drop in 4 pieces of bacon. Cook until crispy, eat bacon.

Dice your onions, peppers, and one clove of garlic, throw into stew pot. Add all three cans of chili, do not drain them, turn on low heat, dump bacon grease into the pot.

Add more bacon to the fry pan, cook till crispy, throw in the pot, be sure to make a couple strips for you. Leave a little grease in the fry pan and cook the ground meat with the last clove of garlic and salt if desired. Add chili powder to taste. Good till brown. Unless there is an excessive amount of grease, you shouldn't drain it. Add the meat to the pot, add cholula to taste. If the chili is too thick, you can add water or even a beer. I prefer using a red or a lager. Bring to a slight simmer for 15 minutes or longer stirring constantly.
This recipe should serve 5 or more with leftovers.

Serve in large bowl with shredded cheese and sour cream.


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you want green or Red (chili con carne) recipes ? Looks like you did a hybrid of both, since green doesn't have beans.

red chili

1 lb ground buffalo

1 lb ground chorizo

28 oz of crushed tomato's, small can of tomato paste. After removing tomato paste mix some red wine or sherry in the paste can, till remaining paste is blended with liquid of choice,

onions, garlic, adoba chili powder, Garlic, chili beans, cut up roasted chili's heat level to taste.

brown ground chorizo, remove from pan, then brown buffalo in same pan chorizo was cooked in. Prior to that remove some of the grease from the chorizo, but not all. After buffalo is cooked, drop some cooking oil in pan and cook onions (slightly) toss in to meat mixture. The meat mixture has been put in to crushed tomato's and paste mixture along with dry ingredients.

Cooking the chili con carne.

#1 in lg pot bring to high then reduce to simmer. Add more seasonings if needed (to taste) 1 hour after simmering. I like to cook uncovered for an hour or so.

#2 you've gone the crock pot route. 1 hour on high 4 hours on low. Again checking to see if more seasonings are needed.


ALL INGREDIENTS EXCEPT MEAT IS SUBJECT TO CHANGE, Depending on time of year (winter, kick it up) I very rarely measure anything i add while cooking.Sometimes more or less garlic (fresh chopped, minced from jar etc) Shallots are used in place of onions depending on season. If i don't have chorizo on hand i'll substitute bulk hot italian sausage. OR ground pork,again seasoned to taste. There's always some red pepper flakes added when using ground pork, among other seasonings.

The only thing that is done with exact measurements is bread.

I'll be trying this next week!


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This is mine;

1 Tbsp Olive Oil
2 lbs Top Sirloin in small cubes, trimmed with external fat removed
2 lbs Lean Ground Beef
1 Medium onion, diced
1 15oz Can Hunts Tomato Sauce + 3 cans water
1/3 Cup flour
2 Cups medium Salsa
2 15oz Cans Black Beans, drained and rinsed
2 Tbsp Garlic, minced
9 Tbsp Good Quality Chili powder
1 Tbsp Cumin powder
2 tsp dried Oregano, crushed
2 Tbsp Chipotle Tobasco
½ tsp Cayenne Pepper
Salt, Pepper, and Tobasco to taste
30 Ghirardelli 60% Cacao Bittersweet Chocolate chips

Add olive oil to large pot. Brown sirloin and ground beef over medium high heat. Add onions and continue to stir to cook onions until transparent. Reduce heat and add flour, stirring to coat the beef (this will later thicken the chili). Stir in tomato sauce and water. Add remaining ingredients and bring to a boil, stirring frequently to prevent sticking. Reduce heat to a simmer and cover. Stir occasionally to prevent sticking. Simmer for at least an hour before serving.

I really like the different textures between the cubed sirloin and ground beef (learned that one from mom). Look, I'm not crazy with the bittersweet chocolate chips. They compliment the chili powder and seasonings and bring a wonderfully balanced flavor. They don't make the chili taste sweet.

That sounds amazing! I'm planning on trying all the recipes. Damnit.. It's 11:46 and I'm hungry. That sounds too good


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This is mine, great with elk or venison, but just made it with bison as well. I think gamier meats do better with this recipe over others.

2 tb Olive oil
2 md Bell pepper; chopped
1 md Onions; chopped fine
2 tb Roasted garlic minced, to taste
1 lb Venison; ground
1 lb Venison; cut in chunks
4 tb Tomato paste
1 Bay leaf
1 ts Ground roasted cumin
1 ts Oregano
1/4 ts Cayenne pepper
1 tb chipotle Chili powder
Salt and pepper; to taste
1 c Beef stock
2 tb Dark brown sugar; to taste
1 can of hot Rotel- or regular if you don't want the heat.
14 oz Red kidney beans

Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally.

Add kidney beans and simmer for another 30 minutes.

Remove bay leaf and serve.





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I don't keep a specific recipe for mine, but I'll list what I put in it. I just never measured how much of each I put in. I use powders and canned items for quick assembly.

I use the beef cut up for stews from either King Soopers or Sam's, big packages are about 3 pounds usually. I had some bison stew meat before that was great too.
About a tbsp of vegetable oil to cover the bottom of the pot
Chili powder
Onion powder
Garlic powder
Cayenne
Smoked paprika
Salt
Black pepper
Chile powder from Hatch (extra-hot style)
1 chipotle in adobo, minced until it is pulverized and a spoonful of the sauce added in
1 can each of dark red kidney beans, pinto beans and black beans
1 small can of corn
1 bottle Boston Lager
1 small can of beef broth
1 big can of tomato juice

Season beef with salt and pepper and sear in large stock pot on med-hi going in batches. Use a few ounces of beer to deglaze all the brown bits on the bottom and add the tomato juice, broth, meat and remaining beer, stir for a minute. Add all beans and corn, then start adding chili and chile powders followed by other seasonings until it smells and tastes how you like it. Bring to a boil for 1/2 hour with lid mostly on stirring occasionally, then reduce to simmer for at least an hour with the lid on stirring about every 15 minutes.

So easy, even a caveman can do it.

I'll try to write down a recipe for my "Texas Red" though I've never measured anything and it varies a bit depending on what ingredients are handy. In the meanwhile here's a very old recipe attributed to one of the original San Antonio "Chili Queens" I find quite tasty;

ORIGINAL SAN ANTONIO CHILI

2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.

edit: oops

I never use the same recipe but this is more or less the base. For example if I'm expecting my parents over, I take out some of the peppers and add a can of rinsed pinto beans, and I don't add the cilantro.

3 lbs of pork for stew
1 large onion
2 cloves garlic
2 habanero pepper
2 large poblano peppers
8 serrano peppers
1 cubano pepper
1 tomatillo pepper
38 oz san marzano canned peeled tomatoes in tomato juice with all the juice
10 oz dark red kidney beans
12oz beer (I perfer dark, Imperial Stout, though red's are good)
1.5 tbl brown sugar
2 tsp mexican oregano
2.5 tbl cumin
1.5 tbl sea salt
3 tsp black pepper
1.5 tsp cayenne pepper powder
A handful of cilantro


2 cups Flour
Salt & pepper to taste




Heat some oil in a large pan, maybe 1/2" deep. Add salt and pepper to flour to your taste, I go heavy pepper, light salt. Coat all the pork bits in the flour, toss them into the oil. The goal isn't to totally cook the pork, just get a good crispy crust on them.
Dice up all the peppers, onion, garlic, etc. and add it to crockpot. Stir in the rest of the ingredients including fried meat. Let simmer on low heat for 4-6 hours

Looks like most if not all of you cook the way i do, by memory and Taste. Always having a base group of seasonings, meats etc. The sposual unit hates they way i cook, especially when she try's making something i did. She ask, how many table spoons of XX did you use? I don't know dump some in the pot and see how it taste. Really how hard is it?

You're at someones house , pizza is delivered, you ask for some basil they say look in the cabinet where we keep the salt n pepper. . You open the door or drawer they have salt, pepper, garlic salt, MAYBE something with a little heat , regular sugar and that's it. No wonder they order out ;)

Chili is awesome! Pretty much as many recipes as there are chiliheads. Only chili I ever had that sucked was by an Italian dude in NY, it was essentially marinara sauce with hamburger and beans added

Quote:

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Originally Posted by Great-Kazoo

Looks like most if not all of you cook the way i do, by memory and Taste. Always having a base group of seasonings, meats etc. The sposual unit hates they way i cook, especially when she try's making something i did. She ask, how many table spoons of XX did you use? I don't know dump some in the pot and see how it taste. Really how hard is it?

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Yeah, the wife wanted me to document how I make chili and I had to actually try and record measurable units for repetition. I never really measured before then. I can tell by smell if the mix is right in most of my cookin'.

Baking on the other hand....

Baking is a whole 'nother monster! I never use exact measurements for mine. It smells good, looks good, is good, add it. I need to try some of the chili recipes you guys are posting.


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I have a recipe I use that I got out of the newspaper that's just kickass. Especially with a little customizing. But it's huge, uses lots of ingredients, and makes so much I have to use the electric turkey roaster to make it. And the wife and grandson are too "food picky" to eat something so disgusting as chili, so I end up with a LOT to chew my way through.

Now that I've had stomach surgery, I can only eat like 1/4 cup at a time, and my pouch isn't ready for food that robust yet, so no chili for me. Not for a few weeks yet. I need to research cutting that big recipe down too. But I have a Foodsaver and it freezes well.....

This talk about chili led to us breaking out leftovers in a freezer bag from the freezer. It does freeze very well.

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The more chili powder that's added the better... Sometimes I dump an entire regular sized bottle in to my chili.

3 pounds meat (beef, venison, bison, ground,diced, mixture, whatever you want)
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons salt
2 (16-ounce) cans whole tomatoes, undrained
1 (16-ounce) can diced Rotel tomatoes, undrained
1 (16-ounce) can tomato sauce
1 (6-ounce) can tomato paste
4 (15-ounce) cans red kidney beans, drained and rinsed

(next ingredients optional, I only add a couple of seeded and minced habaneros)
1 or more habaneros, with or without seeds to taste
any other peppers you may desire

Brown meat over medium heat in large stockpot (might want a little oil), drain excess fat.
Add onion, peppers and garlic. Stir in chili powder, oregano, basil, red pepper and cumin, mix well. Cook until onions are tender.
Add sugar and salt.
Stir in tomatoes, sauce, paste and beans.
Bring to a boil, reduce heat and simmer 30-40 minutes, longer if desired. It's chili, the longer it simmers the better it gets!

All those sound great.

I'll bring the cokes.

Here is some science behind making great chili. Very interesting read!

http://www.seriouseats.com/2010/01/h...uper-bowl.html