Please help - need AWSOME Chili Recipe - Vanity Post

Self ^ | 10-24-01 | Brytani

[Brytani]

I need a little help from my fellow Freepers - the help being in the form of a awsome chile recipe. Quick background. I married a guy from E. Texas who grew up eating chili and good spicy cajun food. I've got Cajun food down but having a problem finding a awsome chili recipe. Can anyone help with this?

BTW, he likes his chili medium to hot with or without beans in it - just tasty chili.

My thanks in advance.

Brytani

[Texaggie79]

I don't know any, but I'm sure help is on its way. Knowing fellow freepers and their chilli though, I would say to purchase gas masks for after dinner.

[Michael Barnes]

Bookmarking this thread for future reference...I'm stock piling the "fruit" cellar for winter chilli...

MB

[hole_n_one]

Chili

[ET(end tyranny)]

You'll find some Chili recipes in this thread The Best Chili Ever

[tet68]

Hand ground cumin,and masa flour.(NO beans,or at least only pintos.)(NO,NO,Hamburger!,only chunk chuck!)

My 2 cents.

[Ed_NYC]

Thy this Site

[MississippiMan]

I'll make it VERY simple: get a can of S&W Chili Makin's. Add it to browned ground beef, spice it up some more with ground red pepper if you like, and BOOM, you have a fabulous chili in under 30 minutes. We discovered this stuff a few months ago and haven't gone to the trouble of chili from scratch since.

MM

[constitution]

Forget the masa flour, mash up some beans. [use no whole beans!]

[notyourregularhandle]

try this site...!!! hundreds of chili recipes with reviews...

[Heartlander]

Here are a few tricks for cooking Texas chili:

1. No beans

2. Buy stew meat (not ground beef)

3. Cook stew meat (after browning) in oven bag with spicy BBQ sauce - low heat - discard juices

4. Use sweet onions, red and green peppers, a variety of hot peppers, and cilantro

5. Dash of mesquite liquid smoke

Can’t give away all my secrets - LLSS

[Uncle George]

If I gave you MY RECIPE then you would be the best chili cook in the world. Recipe on bottle of Gebhardts Chili Powder bottle is very good Texas Chili.

[Map Kernow]

Saute two onions and two cloves garlic in olive oil until translucent---Add lb. browned ground chuck, cup beef bouillon, teaspoon ground cumin, oregano, ancho chile, mulato chile, and two pasilla chiles made into watery paste (you can vary this as you like--the various combos of chiles are what give individuality to your "chile"), couple of good beef soup bones with plenty of marrow (dig out marrow, mince it and add it back to chile after you've cooked it in the mess for an hour or so--give rest of bone to dog), a 20 oz. can or so of ground tomatoes, a 12 oz. bottle of Lone Star beer (or some Mexican beer like Dos Equis--drink remaining 5 bottles of sixpack). Bring to boil and add a couple of tablespoons of masa harina (Mexican corn flour) paste mixed with hot water---then reduce heat and simmer for an hour, hour and a half. Add can of kidneys beans if desired last 20 minutes of cooking.

[Migraine]

If I gave ya my chili recipe, I'd have to kill ya (that is if you ate it and survived).

[pointsal]

CHILI SIZED PING

[nagdt]

Here's the deal. Get yer meat. Go to any store and find some chili mixes. Use the hot mix. Add in at LEAST one can of beer. Give him plenty of beer when he's waiting. By the time the chili is done, he won't care. Add shredded colby/jack cheese in the bottom of the chili bowl. Some Frito's taste good as a garnish too. Health food at its finest.

[Roger_W_Isom]

For meat maake sure its the TOUGHEST part you can find... Preferably the shank.... REMEMBER CHILI takes a LONG time to cook... I've also read the TRUE Chili fans DO NOT use Tomatoes.... Use HOT red peppers!!!! THATS where the red color CAME FROM.... also if you ever yet along the Chisum trail its a little known fact that during the hay days of the trail the camp cooks used to plant Herb Gardens where they would stop for the night... Thus having to aleave them of the worry of takin along herbs... Thus reducing the wagon load!!!

[Roger_W_Isom]

Another HINT... if you know someone whose a HUNTER get him to give you THAT part of the Venison as well... I.e. The Shank or CHUCK... also if you are EXTREMELY LUCKY and can fin someone who went to Canada to da a little MOOSE hunting get some of THAT meat as WELL. From what I've heard HUBBY will DIE!! tasting it(Wide evil grin)

[Golden Eagle]

We have a chili contest every year at work and I have won 4 of the last five years with this.

- in a big pot, dice up lots of unions, green peppers, and red peppers. Add hot water and boil until your eyes are watering, leaving lots of water in the pot.

- start cooking beef that is coarsely cut, called stew meat or chili chuck. Cook it separately, draining the grease after cooking. Apply Lousianna hot sauce all over when it's done but don't put into the pot yet, let the meat soak up some of the hot sauce sitting there.

- Add whole sliced tomatoes (basically don't have the skin) from a can into the pot, minus the water. Crush the tomatoes up amongst the unions and peppers. Keep low boil going.

- Add tomato puree and all the chili powder. Add chyene pepper if you want it really hot.

- Finally dump the meat into the pot, stir and heat. Add more chyene if you need it.

Forget the beans! Good luck.

[Golden Eagle]

If you like the venison chili, try using shredded and cooked Jimmy Dean Hot sausage in there instead. It's awesome!

[blackdog]

Cube 3# good serloin roast. Saute 4 strips of bacon until crisp. Keep the grease to saute 2 large spanish onions. Set onions and grease aside. Saute cubed serloin under high heat until all juice is reduced away. Add onion mixture backinto pot and add two teaspoons of corn flour. Mix the whole mess up until it browns on the bottom. Add 2 tsp.cumin, 2tblsp. hot chili powder, and one chipottle pepper. Stir the whole mess up again. Add 4 large 32oz cans of crushed tomatoes. Cook for 2 hours under low heat. Remove the chipottle pepper and scrape the soft pulp from the skin. Throw away the skin(should be like see thru tissue) Stir in the chipottle pulp. Now cut up one green bell pepper into diced pieces, finely chop 1 jalepeno and saute them in a little olive oil. Pour the peppers, chopped bacon back into pot. Cook for an additional 15 minutes. For a more smokey, robust flavor, use 2~3 chipottles. Serve the above with lot's of good red wine, or if he is an unrefined Cowboys fan.... Serve with cheap beer and a crying towel.

[misanthrope]

Another hint; "CHILI" started as prison food. Treat it accordingly. Anything in your fridge is a valid ingredient. Corn, any kinda bean, scrap meat, celery is good, a bit of carrot or two, yadda yadda......

[tgiles]

1. Send one al-Qaeda member to Safeway for stew meat, garlic, chili peppers, white onions, and canned stewed tomatoes.
2. Drop a fuel air bomb.
3. Scrape up remains, drain excess fluid.
4. Serve piping hot with cheese and diced onions.

[MissAmericanPie]

Here's a good one.

Yvonne's Chili:

4 lbs chili meat, ether coarse chili ground or beef cut into small pieces (1/4 to 1/2 inch).
1 medium onion and 6 cloves of garlic, chopped finely, the onions and garlic can be pulped in a food processor for a smoother chili.
1 8-oz can of tomato paste
6 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 teaspoon ground oregano
1/2 teaspoon ground marjoram
1/2 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (or less, this makes it pretty warm)
1/2 teaspoon salt
1/4 teaspoon MSG (optional)
A little beef suet

Brown chili meat in a little suet. Add onion/garlic. Stir. Add tomato sauce and seasonings, add water or stock to just cover meat. Stir everything together and cook for 2-3 hours or until meat is tender. Correct the seasoning (salt, etc) to taste as needed.

Yvonne was named the 1982 Southwestern Ladies Champion at the State Fair of Texas. This special chili won both the First Place and Best of Show ribbons. yum yum...enjoy

[Dan Day]

A couple of "chili secrets" from my house:

1. Toss in a bottle of cheap, malty beer. You won't be able to taste the beer in the finished product, but there's something about the malt that really brings out the flavor of chili.

2. For whatever amount of heat you like, it's better to toss in a smaller amount of very hot chile peppers, than it is to put in a lot of milder ones.

The secret here is that adding a lot of mild peppers makes for a heat that has too much of a painful "bite" to it. A lesser amount of hotter peppers (even though you have the same overall amount of heat) gives a much, much "smoother" heat, the kind of steady warm glow that makes you smile instead of grimace. It's like the difference between day-old moonshine and a finely aged Scotch.

I recommend habanero peppers if you can find them (also called "scotch bonnets" in some markets). But be aware that they are *incredibly* hot, so use proper precautions when slicing (rub your eyes and you will be VERY sorry, not to mention wash your hands before you go to the bathroom), and don't get carried away when adding them to your chile. Believe it or not, one half to one whole habanero pepper can be enough to seriously warm up an entire big pot of chili. And don't let any of your macho friends pop one into their mouths unless they have years of SERIOUS chile pepper tolerance.

[hole_n_one]

Brown chili meat in a little suet

That's why I can't cook.......

What the hell is a suet?

[joathome]

Just remember that if a yankee tries your chili and doesn't ask something like, "What's in here? Kerosene?" you don't have enough fixins' in it. :) Especially chili powder and cumin.

A cajun transplant, now Texan

[Golden Eagle]

Habeneros should NOT be eaten whole. I did that one day on a dare, spent the next five minutes hanging my tongue out under the kitchen faucet!

[Dan Day]

Oh, and be aware that heat from chile peppers, especially the hotter varieties, is cumulative, so don't overdo it -- a level of heat that seems almost too mild in a one spoonful "taste test" can end up requiring CPR after you've eaten an entire bowl.

Or more likely, you may find you have to stop eating halfway through before your mouth ignites from one more bite, which puts a damper on the whole "pig out" chili experience.

[Dan Day]

What the hell is a suet?

Hard animal fat, usually beef. It's the stuff that some people hang out on the tree for woodpeckers to eat in the winter.

[MissAmericanPie]

You have to ask your butcher to give you a little suet. Suet is from the fat layer of beef. You heat it in the skillet and it puts off alot of flavorful grease in the pan.

[eccentric]

Remember Dragnet? Bill Gannon's recipe included a scoop of vanilla ice cream

On the other hand, there were the guys at a San Antonio rodeo whose secret recipe included not washing their hands after the cow chip throwing contest. :<

[G-Bear]

I can't figure out how to attach the chili version I use. E-mail me directly and I'll send it to you. rob-b@swbell.net

[hole_n_one]

See what I mean.....

I thought it was some type of a special pan.

LOL!

[tubebender]

There use to be a site, culinary.com. Had 70000 recipes, maybe 1000 for chili. best of all tho was the 300 for SPAM. Mmmmm

[okie_tech]

I don't have an exact recipe since I cook by eye and taste but here goes...

Three Day HAZMAT Chili

Day one: slow smoke a quarter of a Brisquete,use lots of soaked Mesquite chips, heavy on the Barbeque sauce, soak a bag of red beans, drink lots of beer...

Day two:Slice/dice brisquete add to beans, couple of cans of diced tomatoes, couple of cans of pureed tomatoes and bring to simmer in very large pot, add two diced large onions, , finely chopped garlic bulb (yep thats a small bulb not a clove), chili powder to taste, three dried and crushed Habeneros (be very carefull with these wear gloves, mask wouldn't hurt either and don't touch your eyes!!!) or diced fresh Habs, 2-3 large diced Anahiems (sp??), 2-3 sliced jalepenos (I like to see the rings), drink lots of beer while it cooks all day, the meat should be falling apart when done (once I over cooked it and didn't stir, my neighbor, after three bowls, wanted to know how I got that great smoky flavor in it, it was burnt beans :-)...It can be eaten now and usually I do but for the really best chili...let cool and place in fridge (for food safety a large quanity of food should be cooled in an ice bath, fill your sink with ice and a little water and set the pot in it, stirring while it cools)...Age over night

Day three: reheat on stove and serve for lunch or dinner the next day, served with shredded cheddar cheese, crackers, and, you guessed it, LOTS OF BEER!! Leftovers, and there's lots, will freeze very nicely in those square ziplock storage containers for single serving lunches during the week (your co-workers will be very jealous when they smell this nuking in the microwave). Never had any last so long as to go bad so I don't know how long it will save. Use a good pot not aluminum since this will eat aluminum eventually giving you a large seive. This is great to start on a friday night or the begining of a three day weekend.

[okie_tech]

"haven't gone to the trouble of chili from scratch since"

BLASPHEMY!!!!

[Rodney King]

I used to go out of my way to find a good recipe. Then I found Wick Fowlers. Buy his mix, and use top of the line ground sirloin.

[Dan Day]

Habeneros should NOT be eaten whole. I did that one day on a dare, spent the next five minutes hanging my tongue out under the kitchen faucet!

Can't say I didn't warn you. :-)

An aside: From all appearances, birds don't feel the heat of chile peppers like mammals do. Apparently they have different chemical receptors in their nerve endings (the heat from chile peppers comes from a chemical in them that fakes out our nerve cells into thinking they've received pain signals).

This may be the very reason chile peppers developed the heat in the first place -- it discourages their being eaten by squirrels and stuff, while at the same time encourages birds to take the peppers and spread the seeds far and wide.

But I digress -- my parrots love hot peppers, and even eat habanero peppers with gusto and no sign of any discomfort at all. One day I made the mistake of feeding my cockatoo an habanero, then three hours later after going to see a movie, I kissed him on the beak upon my return.

BAD mistake -- just the residual pepper oil on his beak burned my lips so badly that they were numb for the next hour, and still somewhat painful four hours later.

[sausageseller]

Trimmings from beef or lamb. So people call it fat. But I don't care for that. I cut my own steaks. And we save the trimmings. The trimmings are good to add when making venison sausage.

[hole_n_one]

Larry Klayman's Theme song...

Now that I know what suet is, I can fully appreciate your post.

[hole_n_one]

With a screen name like yours, I'm gonna go with that.

[gopheraj]

Ditto, Roger. Venison chunked up in grape sized pieces wnd cooked for a couple of hours. I use cumin, lots of garlic and onion, chopped fresh jalapeno - we do like pintos in it and some fresh tomatoes. Served with some buttermilk cornbread with corn (creamed or whole) in the batter and you can throw in some jalapenos in there too. BTW, I am kin by marriage to some Isoms in San Antonio.

[2sheep]

Thermonuclear Texas Chili recipe
The Chili Contest

[samiam5]

Hold the peppers by the stem over the pot and use a pair of sharp scissors to cut them. It saves a lot of pain.

[gopheraj]

What the hell is a little suet? It's what a midget wears to a wedding.

[sausageseller]

That reminds me of a wedding I was in once. All the groomsmen were not from the town the wedding was held in. So we all had our shirt,coat and pant size sent to them so they could order the tuxs. We all arrived for the night before and try on the tuxs to find out all the pants were to short. We had given them the inseam measurements and they had used them for the outseam. The supplier told the bride that they thought she had a bunch of midgets in the wedding!

[The-viking]

There is only two secrets to great chili. 1- use stew meat and ground meat. 2- And the most important buy cumin seeds roast in a frying pan until brown then crush. I use a rolling pin. Thats where you get the real chili flavor.