Skip to comments.Ok how about we have a Chili Recipe thread(good after-the-snowstorm stuff)...
Posted on 02/22/2013 9:01:08 AM PST by US Navy Vet
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Zowie. Mind pinging me when the thread is done?
Texas Style (easy method)
- 2 boxes of Wick Fowler’s 2 Alarm Chili Kit
- 4 lbs of dice beef (chuck)
- Bacon grease from 10 slabs of cooked bacon
- Serrano peppers
Cook meat with chopped serrano peppers, do not drain fat, add bacon grease, then add the rest of the ingredients and simmer for 4-5 hours until the meat is falling apart.
Bump for the best thread idea in a while!
(always fun to see people bickering over the with or without beans debate as well...)
Chili recipes to check out!
I know of a couple good chili recipes, but I’ll have to wait until I’m home to post them here.
Send that recipe to the guys at The Heart Attack Grill, it’ll make a great side dish for one of their monster bacon cheese artery cloggers...
2 lbs meat (beef or turkey), 1 chopped onion, 1 chopped pepper, 1 large can of tomatoes, 2 can of any kind of beans you like, I use pinto and kidney, 1 tbsp ketchup,
garlic powder (not garlic salt), 3tbsp red chili powder, 1 tbsp cumin, 2 tsp black pepper, 2 tsp salt, 1 tsp
cayenne pepper, 1 tsp sugar. Brown meat, drain excess fat if you like. Add onion and pepper return to heat. Mix the rest of incredients. Cook for 30 minutes. Sometimes I add corn and serve with cornbread.
I don't have the recipe, but Harris Teeter comes close to perfection with their "Roadhouse Chili and Beans". I just mix in some corn and microwave to very hot. Then I smother the top with chopped sweet yellow onion and thick shredded sharp cheddar and cover until the cheese is melty and gooey (don't microwave with the cheese already on top or it'll probably disappear into the chili which I don't like). Then I just add some oyster crackers on top while I eat. Heaven.
Ward’s Trailer Park Chili
Heres what I used to make a crock pots worth of chili scale it to fit:
1 #10 can of Cattle Rush Gold chili (Costco)
2-3 regular cans of Stagg no-beans chili (no TVP in this brand)
4 big heapin tablespoons of the Cajun spice or chili spice mix of your choice. I like chipotle chili powder. Or not if you want to keep it mild, but youll lose layers of flavor.
A large bottle of Tabasco chipotle hot sauce. Cholula chipotle sauce is also great!
½ small jar (18 oz) of smooth peanut butter recommend Adams (no sugar)
6 oz unsweetened bakers chocolate, grated fine. Use Scharfenbergers if youve got the bux. Grating the chocolate ensures that it is quickly absorbed into the mix
Mexican chocolate would be an interesting alternative.
1 cup of sun-dried tomatoes (Costco)
1. Warm the chili up in the crock pot not bubbling too much
2. Over the next couple of hours, add 1 heapin tablespoon of chipotle chili powder every half hour. Stir and taste.
3. After the first hour, add the peanut butter and the chocolate. Stir and taste.
4. After the first hour and a half, add the sun dried tomatoes. Stir and taste.
5. Half hour before serving, add the chipotle Tabasco or Cholula to taste. Stir and taste.
This recipe can be spun any number of different ways: doing the chili from scratch and/or with no beans, using premium or freshly ground peanuts and bitter chocolate, your choice of additional vegetables (although thats not really chili at that point), make your own authentic mole sauce, etc. This was the quick and cheap way.
The key is to use the ingredients to build layers of flavor: the chocolate/peanut butter combo for a mole-like foundation; the Cajun spice for a gentle glow of heat; the Tabasco or Cholula for a sharper, more upfront heat. For hardened heat seekers, blend up one or more habaneros for a real kick and big flavor a healthy shot of Daves Insanity Sauce also works well; the sun dried tomatoes add a little chewyness and a small burst of fruity sweetness; the cheese imparts a silky cheesy texture. The addition of the no-beans chili alters the bean-to-meat ratio in a more delicious direction, I think.
1 lb ground beef
1 lb of pork Sausage ( if you like hot chili us hot)
1 med onion diced
1 table spoon of minced garlic
black pepper, white pepper and red pepper to taste
2 table spoons of chili powder
1 tea spoon of cumin
brown the meat with the onions and garlic add the rest of ingredients add 2 cups of water cook down add another 2 cups of water and cook down to consistency you like and eat
I have no problem with chili containing beans, as long as they’re not kidney beans.
3 pounds boneless chuck, 1-inch cubes
2 tablespoons vegetable oil
4 to 6 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (13 1/2 ounce) can beef broth
1 broth can of water
1/2 teaspoon pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 cup sour cream
1 lime, cut into 8 wedges
Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.
Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.
Add beans; heat through. Garnish with sour cream and lime.
There’s a debate? Gotta have beans.
Those are my favorite, far better than pinto beans.
We made Max Memorial Chili this week.
Our precious Golden Retriever has been on a “bland” diet (mostly hamburger and rice) since October, in an attempt to counter his vomiting and protracted weight loss. To lessen the length of time fixing his meals twice a day, we would cook up the ingredients for several meals at a time. When the dreaded verdict came down from the vet — put him down — and it was determined that he was suffering from pancreatic cancer, we had the ingredients for several meals already prepared. Rather than throw it all away, we cooked it into the best chili we have ever eaten.
MAX MEMORIAL CHiLI
2 lbs hamburger fried and drained without any spices
several cans of beans — red, black, pinto and all the juice
1/2 pint home made salsa canned from my garden 2010
1 cup left over cooked rice
Mix all in 4 qt. pot and simmer until heated through
Season to taste (won’t need much because of salsa)
I’ve made chili for years, but this is the best batch we’ve ever eaten. It doesn’t help with missing our dog though.
May Max R.I.P. across that Rainbow Bridge. I’m so sorry that we could not forestall the dreaded big C, Buddy.
CINCINNATI CHILI - serve over pasta with chopped green onions, cheese and sour cream (original) or use plain or in taco salad! Serves 18.
2 lbs. grd. beef
2 lbs. grd. pork
8 med. onions, chp.
12 clove garlics, crushed
Brown the above meat mixture and add:
1/4 c. white vinegar
1/4 c. cocoa powder
4 T. chili powder
1 t. cayenne pepper
4 T. Worcestershire sauce
8 t. cinnamon
6 t. oregano
4 t. grd. cumin
4 t. grd. allspice
4 t. Tabasco
6 bay leaves
2 t. brown sugar
salt/ pepper to taste
Cook a few minutes and add:
4 - 15oz. cans kidney beans
2 - 28 oz. crushed tomatoes
1 - small can tomato paste
Simmer 1 1/2 hours.
I agree, but them’s fighting words around here to some who claim to be purists.
Here are the recipes from Terlingua’s contest winners - http://www.chili.org/recipes.html
Wow! You learn something new each day. Can’t imagine chili without beans.
I always do chili over rice. Grew up with it that way.
I’ve always added my own seasoning when I made chili for years, but I have to tell you if you want a great mix right out of the box I go straight for Carol Shelby’s Chili Seasoning now.
Bildner’s Five-Alarm Chili from the New England cookbook. Just made it for the 100th time last Thursday. Always delish..
1 table spoon veg oil
2 lbs lean ground beef
2 onions chopped
6 garlic cloves chopped
1 teaspoon salt
4 tablespoons chili powder
1/2 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoons cayenne pepper
2 tablespoons harina or cornmeal
2 cups beef broth
1 28 oz plum tomatoes w/ juice
2 3 oz can green chiles chopped
1 bay leaf
3 cups kidney beans
1 tablespoon sugar
1 slice green bell pepper
heat oil, brown meat onions and garlic
sprinkle with salt and pepper 10 min
add chili powder cumin, oregano, cayenne, corn meal stirring cook 2 min
add 1 cup water, broth, tomatoes, chiles, bay leaf break up tomtoes with side of spoon bring to boil, simmer covered 30 min
add beans and sugar, bell pepper simmer uncovered 20 min
discard bay leaf, refresh seasonings
Caroll Shelby’s Chile Mix is the BEST!!!!!
Excellent thread!! And gattaca, your recipe looks very good and similar to my mother’s recipe. She made the best darn chili in the world IMO, but when she passed away, so did her exact recipe. Please tell me how spicy (hot!) your chili is.
I just like my chili in a bowl. And make it hot; I have a fairly high tolerance for heat but if my bowl of red exceeds that I can always throw in a dollop of sour cream. Otherwise, grated cheddar cheese makes a nice accompaniment.
Some cornbread on the side is nice, although saltine crackers or Fritos will work too.
Ground Turkey -n- Beer fast chili
large can of whole tomatoes (redpack is my favorite)
3 tablespoons McCormick chili powder (or more)
beer (Sam Adams is great)
3 tablespoons sugar (or more)
large green pepper
large sweet onion
Great Northern (white) beans or Black beans, or both
(you can make this in less than a half hour if you try)
In a large frying pan brown 1 or 2 pounds of ground turkey in olive oil (it has to be cooked fully and drained once or twice while cooking - browning it adds flavor- add more olive oil after draining) I leave it in good sized chunks, not fully crumbled.
While it is browning, put Tomatoes, beer, sugar, chili powder, bay leaf into a large stew pot, on low heat.
Also while it is browning, chop up the green pepper and onion in whatever size pieces you like
When turkey is cooked, add it to the pot
Fry onions and green peppers in the same fry pan as the turkey was cooked, with as much olive oil as you need. stir-fry fast until slightly translucent. When cooked add to the pot.
Add more beer and sugar to taste. simmer to a boil then add beans and turn off the heat.
Eat immediately or let cool and reheat the next day for added flavor (the meat absorbs the flavor overnight)
OPTIONAL: Cube up some Zucchini or Eggplant and stir-fry real fast and add it when adding the beans or before serving
I’ll post my famous Venison Chili Recipe when I get home!
Thanks! To me is not very spicy, but you can add the spices bit by bit to your taste. This is just a guide, you can tweak it to your taste, different color peppers, etc. You can add a can of water if you like it thinner too.
Sorry to hear about your mother’s passing.
Lower fat, easy chili -
1/2# ground chuck
1/2 large onion diced
several garlic cloves diced
1 can tomato sauce
2 cans bush’s best chili beans - medium
1/2 - 1 package of chili powder
brown chuck in a skillet. Add onion and garlic until desired onion consistency is reached. Drain beef mixture through sieve and squeeze out all grease. Add beef mixture to other ingredients and simmer covered for 15 minutes or more.
Serve with grated cheese, chopped fresh onion, and fat-free sour cream.
2 pounds of pork stew meat coated in flour, cumin, sage, salt, pepper and browned.
into crock pot, pork, 2 cans potatos, jar of tomatillo sauce, 2 chopped onion, can of diced tomatos w/ habeneros, can of corn, can of chicken boullion, couple of diced jalepenos, smoked garlic pieces
cook on high for 4-6 hours.
serve with tortillas or chips, sliced avocado, sour cream and cilantro on top.
I was so weirded out at the idea of chocolate and peanut butter in chili...Reese’s Peanut Butter Chili cups- that I had to look up to see how widespread this taste is on the internet.
Found one that adds hominy and pumpkin puree that has good reviews
Winner Winner!!! I told the other tired and poor chefs what I did after and they all still hate me!
going down to 64 tonight. Brrrrr.
No peanut butter in chili. But I am curious about one thing — I read that Aldi’s beef has 100% horse meat. Has anyone else heard about this? And if you get your “beef” from Aldi, will that make a difference? I’ve been reading labels at both Save-A-Lot and Aldi and notice that the labels say “100% meat” — no claim that a meat product is “100% beef” —
That would give my cardiologist a heart attack! I have to use olive oil for that kind of thing.
Didn't the owner, chef or someone else associated with that place just drop dead of a massive coronary?
Goodness, I love Texas chili. If it’s got beans, it ain’t chili. That’s my motto.
if you like peanut butter chocolate chili...you might like the cake
Peanut Butter Glazed Chocolate-Chili Cake
Mmm, love turkey chili..especially with fresh cilantro on top.
Yeah, their spokesman, a younger skinny guy dropped dead just last week IIRC.
3 lbs ground turkey
3 bell peppers
2 poblano peppers
lots of garlic
4 tbs chili powder
5-6 tbs ground cumin
1 tbs coriander
½ tsp allspice
5 tbs soy sauce
cayenne powder, tabasco, or red naga sauce (per your taste)
2 28-oz cans tomatoes
1 15-oz can black beans
1 15-oz can dark red kidney beans
1 15-oz can pinto beans
Brown ground turkey in large pot. Add garlic, diced onions & peppers, garlic, chili powder, coriander, allspice, soy sauce, cayenne, half the cumin powder, and the juice from one of the tomato cans.
Cook over moderate heat until the vegetables are soft. Stir in the tomatoes and cook for 15 minutes.
Add the beans and the remainder of the cumin powder. Bring to a boil, then allow to simmer for 30 minutes, stirring occasionally.
Just before turning off heat, thicken with a couple of tbs of corn starch or arrowroot.
Just to warn you, I don't ever add salt to anything I cook (which causes my wife to complain). So if you want more salt flavor, add it at the beginning when the meat browns.
Serve plain, over noodles, or use it as a hot dip for tortilla chips.
I’ve been to Skyline,Camp Washington, Empress, Dixie, Gold Star and Price Hill chili and never had sour cream, green onions (White yes), or crushed tomatoes.
Dixie is close with the Garlic,Onion,Bean,Cheese,& Pasta 5-way, but you have go to Newport to get it served correctly. I toss in a Rolaid to make it a 6-way.
On this side of the Ohio, Skyline is the standard. Damn I’m hungry.
Here’s mine from memory:
1 or 1 1/2 lbs ground beef
1 chopped onion
1/2 chopped green bell pepper
1 can small red beans (rinsed)
1 can diced tomatoes
1 or 2 cans tomato sauce
2-3 tablespoons chili powder
1 teaspoon of each: garlic powder or salt, basil, oregano
1/4 teaspoon cinnamon
Brown the ground beef. Remove, and saute onion and bell pepper in the pot. Add the beef back in and add the other ingredients. Simmer for 30-45 minutes.
Mine is simple-8 ingredients:
1 lb. lean pork sausage (use hot sausage if you like spicy chili)
1 medium onion-chopped
1/4 cup green pepper-chopped
1 can chili beans
1 can diced tomatoes
1 small can (8 oz.) tomato sauce
1 cup strong black coffee
1 tablespoon packed brown sugar
Brown sausage with onion and green pepper in 3 quart saucepan. Add the rest of the ingredients, then simmer for about an hour.
It may not be authentic, but we like it.
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