Post your chili recipes

[J3anyus]

I'm going to be having a party this weekend and need a good chili recipe to try. Normally I make my chili with pretty average stuff: ground beef, onions, garlic, tomatoes, beans (I know, I know, true chili doesn't have beans), cumin, chili powder, and whatever else is laying around. It always turns out well, but I want to make a truly kick-ass chili that will impress the people I'm having over. Anyone care to post chili recipes? I've looked on Google and the standard recipe sites and haven't found anything that's really caught my eye.

Oh yeah, and spicy is good

 

[Stuxnet]

My recipe has been years in the making... no way in hell I'm giving it up to a lazy bum who just wants a "starter" recipe so he can bastardize it with a few nonsensical spices so he can justify calling it his own.

 

[Medicine Bear]

Ground beef
Extra hot Chorizo sausage
Pepperoni
Black Beans
Onions
Red & green bell peppers
Several sliced fresh jalepenos
Red pepper
Minced garlic
Cumin
Low sodium tomato juice or V8
Sometime a bit of curry powder

Up to you to figure out the amounts.

 

[Reel]

This is a professor's recipe. I have never tried it but it seems to get good reviews and he is proud of it. Ignore the commentary as it was taken from his blog page.


Ingredients (per batch, 6-8 servings):

2 lbs. ground beef (or equivalent in Tofo if making vegetarian)
2 bags of chopped onion (add more to stretch the recipe if needed)
2 bags of chopped green pepper (add more to stretch the recipe if needed)
1 16 oz. can of tomato sauce
~4-8 oz. of water (add as needed)
1 tsp (if making mild) to 1 tbsp (if making HOT) chili powder
1/4 tsp (if making mild) to 1/2 tsp (if HOT) cayenne pepper (look out for this stuff!)
1/2 tsp black pepper
1/2 tsp ground oregano (or leaf if you prefer)
1 tsp ground cumin
~2 oz chopped garlic (or more if you like! How much you use really depends on the number of vampires in your neighborhood)
1 tsp salt
1 16 oz can of kidney (NOT chili) beans, drained and rinsed (use dry if you want, but remember that they will take longer to prepare! i.e. overnight!)

Brown the meat, then drain the oil. If you are making multiple batches for weekend, then chill the meat (and put in bags for transport) while the next batch is browning. Put everything in coolers (found in the garage) for transport to the camp.

If making a single batch, add the onions and green pepper to the meat and heat until they are partly cooked, then add everything else and simmer for ~1 hour. The longer it cooks, the better it gets. Stir often.

 

[Jzero]

I won't give you a recipe because I think the best part of chili is developing your own unique, secret recipe, but I'll give you a couple of hints. These may sound bizarre, but they make it awesome.
1. Cinnamon. It's the secret ingredient. It completely revolutionizes the taste. Just don't use too much. It's dinner, not dessert.
2. Chocolate. Just throw in a little bit of your favorite chocolate. Again, not too much. I usually use 2 or 3 "mini" Hershey's in a 5-quart crock pot.
3. Refried Beans. Dump a can right in the mix. Makes it thicker.
4. Chipotle Peppers In Adobo. Canned chipotles seem to vary wildly in terms of spiciness, but generally they are fairly spicy. The smoky flavor is perfect for chili.
5. If you use meat, skip the ground beef and finely chop up some good meat like sirloin instead.

 

[Baked]

1. Buy canned chili from supermarket
2. Open can and pour chili in microwavable bowl
3. Heat up chili in microwave oven
4. Eat chili

 

[OREOSpeedwagon]

My boss's wife has a great white chili recipe. It's healthier than regular chili because it uses chicken instead of beef, but it's still really good. I'll post it when I get home

 

[hevnsnt]

My recipe is: Hey Honey, make me some of that chili

 

[ElFenix]

real chili does not have bell peppers in it.

 

[TStep]

Originally posted by: Jzero
I won't give you a recipe, but I'll give you a couple of hints. These may sound bizarre, but they make it awesome.
1. Cinnamon. It's the secret ingredient. It completely revolutionizes the taste. Just don't use too much. It's dinner, not dessert.
2. Chocolate. Just throw in a little bit of your favorite chocolate. Again, not too much. I usually use 2 or 3 "mini" Hershey's in a 5-quart crock pot.
3. Refried Beans. Dump a can right in the mix. Makes it thicker.
4. Chipotle Peppers In Adobo. Canned chipotles seem to vary wildly in terms of spiciness, but generally they are fairly spicy. The smoky flavor is perfect for chili.
5. If you use meat, skip the ground beef and finely chop up some good meat like sirloin instead.

Was just going to say all of the above except never tried the refried beans, interesting. Don't limit yourself to recipes. I make chili out of what ever is on hand, no recipe needed. It's best to take a base recipe and go on taste. Remember, as the chili ages, the spices have more of an effect. A few other tasty additions are:

-spoon or two of peanut butter
-don't be afraid to mix your meats, I generally use a mix of finely chopped chicken, pork, beef, and bacon. I don't use ground meat by choice.
-salsa is a great starter for the stock
-roasted garlic paste

The beauty of chili is that it's hard to screw up.

 

[gsellis]

jzero gave you some really good ones. Other secret ingredients - brown sugar and mace.

Stealing Reel's list to cut typing...

2 lbs. ground beef or lamb - I prefer ground lamb.
3 chopped onion (I use much less onion)
1 32 oz. canned tomatos
1/2 tsp black pepper
1/2 t white pepper
1 T ground cumin
~2 oz chopped garlic (or more if you like! How much you use really depends on the number of vampires in your neighborhood)
1 tsp salt
2 16 oz can of kidney (NOT chili) beans, drained and rinsed - I mix light and dark or use black beans

Now, here is the trick part... Get the dried Anaheim peppers (sp?) or Chipolte if you really want it hot. WITH RUBBER GLOVES, pull the tops off and seed them. The gloves keep you from getting the oil on your hands and having an 'accident' later by rubbing some area that does not like capsicam. Removing the seeds does not make them milder as it is urban legend that the seeds are hotter. Removing the seeds removes something that can be bitter or inconsistant. Run the pods through some sort of shredder like a coffee grinder or Cuisanart. 1-4T of the shredded peppers.

Doing your own peppers is the big trick. They add much better taste than using the pepper powders. But do be careful with the peppers such as Chipoltes as they can get really hot, really quick.

You can add rice to thicken. Also, use corn meal to thicken your chili. I love adding corn meal as it gives a sort of tamale taste to the chili while thickening it.

 

[gsellis]

As Tstep says, experiment. BUT I can tell you that ground turkey sucks as chili.

 

[Rookie]

Originally posted by: Jzero
I won't give you a recipe because I think the best part of chili is developing your own unique, secret recipe, but I'll give you a couple of hints. These may sound bizarre, but they make it awesome.
1. Cinnamon. It's the secret ingredient. It completely revolutionizes the taste. Just don't use too much. It's dinner, not dessert.
2. Chocolate. Just throw in a little bit of your favorite chocolate. Again, not too much. I usually use 2 or 3 "mini" Hershey's in a 5-quart crock pot.
3. Refried Beans. Dump a can right in the mix. Makes it thicker.
4. Chipotle Peppers In Adobo. Canned chipotles seem to vary wildly in terms of spiciness, but generally they are fairly spicy. The smoky flavor is perfect for chili.
5. If you use meat, skip the ground beef and finely chop up some good meat like sirloin instead.

Cinnamon is in my chili recipe... :thumbsup:

 

[PaNsyBoy8]

I was watchign some chili cook off and some ppl use dates as a secret ingredient, you can always try that, jsut keep it in while cooking and take it out before serving.

 

[GagHalfrunt]

Originally posted by: Rookie

Originally posted by: Jzero
I won't give you a recipe because I think the best part of chili is developing your own unique, secret recipe, but I'll give you a couple of hints. These may sound bizarre, but they make it awesome.
1. Cinnamon. It's the secret ingredient. It completely revolutionizes the taste. Just don't use too much. It's dinner, not dessert.
2. Chocolate. Just throw in a little bit of your favorite chocolate. Again, not too much. I usually use 2 or 3 "mini" Hershey's in a 5-quart crock pot.
3. Refried Beans. Dump a can right in the mix. Makes it thicker.
4. Chipotle Peppers In Adobo. Canned chipotles seem to vary wildly in terms of spiciness, but generally they are fairly spicy. The smoky flavor is perfect for chili.
5. If you use meat, skip the ground beef and finely chop up some good meat like sirloin instead.

Cinnamon is in my chili recipe... :thumbsup:

Cinnamon is good, chocolate is good, brown sugar is good, bourbon is good. A nice dark beer like a stout can be nice too.

The secred to good chili is: whenever the recipe calls for a 16oz can of beans omit the beans and substitute another pound of meat. Chili is actually pretty easy, it's lots of meat, lots of hot spices, lots of onions and peppers and something tomato-ey as the base. Just get into mad scientist mode and start tossing any combination of the above into a pot. Keep tasting as you go. If it's too thin add some more meat, too mild add more peppers. I'd give you my recipe, but I don't really have one. It's a little different each time depending on what I have in the house when making it.

 

[Kadarin]

Originally posted by: Baked
1. Buy canned chili from supermarket
2. Open can and pour chili in microwavable bowl
3. Heat up chili in microwave oven
4. Eat chili

:thumbsup:

 

[HomeBrewerDude]

2 purple, 2 yellow onions cooked until clear in 3 tablespoon oil
3 tablespoons chili powder
2 tablesspoons cumin
1 tablespoon cayene (2 if you like hot)
2 tablespoons of salt
2 tablespoons of garlic powder
3 pounds ground beef
1 large can of crushed tomatoes.

mix with:

1 pound bag of pinto beans prepared per instructions on package.

 

[DestinyKnight]

Chile Con Carne


ingredients:

3 tablespoons ancho chili powder, or 3 medium pods (about 1 ounce), toasted and ground 3 tablespoons New Mexico chili powder, or 3 medium pods (about 1 ounce), toasted and ground 2 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground 2 teaspoons dried oregano, preferably Mexican 4 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes Salt 7-8 slices bacon (about 8 ounces), cut into 1/4 -inch pieces 1 medium onion, minced 5 medium garlic cloves, minced (about 5 teaspoons) 4-5 small jalape?o chile peppers, stemmed, seeded, and minced 1 cup canned crushed tomatoes or plain tomato sauce 2 tablespoons lime juice 5 tablespoons masa harina or 3 tablespoons cornstarch Ground black pepper

Directions:

To ensure the best chile flavor, we recommend toasting whole dried chiles and grinding them in a minichopper or spice-dedicated coffee grinder, all of which takes only 10 (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. To toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream. 1. Mix chili powders, cumin, and oregano in small bowl and stir in 1 cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside. 2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; saute meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl. 3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and saute until softened, 5 to 6 minutes. Add garlic and jalapenos and saute until fragrant, about 1 minute. Add chili powder mixture and saute until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours. 4. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving

 

[DestinyKnight]

White Chili



ingredients:

1lb. boneless skinless chicken breasts, cut into half inch cubes 1 med. onion chopped 1-1/2 t of garlic powder 1T vegtable oil 2 cans 15-1/2oz each great northern beans rinsed and drained i can 14-1/2oz chicken broth 2 cans 4oz each chopped green chilis 1t salt 1t ground cumin 1t dried oregano 1/2 t pepper 1 cup sour cream 1/2 cup whipping cream

Directions:

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink, add beans, broth, chillis and seasonings. Bring to boil, reduce heat, simmer uncovered for 30 min. remove from heat: stir in sour cream and cream. Serves 7

 

[DestinyKnight]

Panamanian Pork green chili

ingredients:

10qt Stock Pot, Crock Pot, or Electric Roasting Pan (It's best to use a crock pot or roasting pan, it just makes it easier on ya.) 8 - 10lbs Pork (I use trimmed pork tenderloin tips, they're cheaper than the tenderloin, but still an incredible cut of meat.) 6 - 7lbs chili Peppers (New Mexico Peppers are the best, but you can also use Jalapenos, Anaheims, or something similar. The Anaheims are a last resort if you can't find anything else) 2 White or Yellow Onions 2 - 3 Med Size Tomatoes Cilantro (Finely Chopped) Chicken Stock 1/4 to 1/2 Cup Rendered Bacon Fat Blender

Directions:

First thing, trim all the silverskin and fat off the pork, and chop into 1.5" - 2" pieces. Set aside. Lightly rinse and fire-roast the peppers. (Grill is the best way, but you can also use a butane torch to evenly burn the skin. If you don't have either of those use the broiler in your oven. Just keep an eye on 'em. The idea is to sear and bubble the skin without cooking the peppers too much.) Immediately place peppers in a large freezer bag. Leave 'em on the counter for 10-15 minutes to sweat the skin off. Remove from the bag and peel as much of the skin off as you can. Do NOT rinse them again, they'll lose all their flavor! Follow the same procedure with the tomatoes. Toss a handful of peppers at a time into a blender or food processor. Do NOT remove the seeds, they add flavor! Blend them into a soupy consistency with no discernable chunks left. Add the raw, peeled onions and tomatoes. (The fewer tomatoes the better, they're mostly to calm the heat down a bit) Set the mixure aside. Grab a large cast iron skillet and bring to about med to medhigh temp on the stove. Add a Tablespoon of the bacon fat to the skillet. When it's up to temp, start searing the pork. You DON'T want to cook it, just give it some nice color on the outside. You'll have to do multiple batches. Do NOT add too much to the skillet at once or it'll just steam. Add more bacon fat as needed. (Don't worry, it doesn't add much fat to the finished product, just gives it a little flavor) When that's all finished, remove the last of the pork from the skillet and dump in about 1/4 cup of Chicken Stock while the pan's still hot to deglaze it. You don't want to leave all those bits of pork behind. They're the best part. After the stock pulls all the bits off the skillet, dump it all into the crockpot or roasting pan. Add the pork, the chili mixture and cilantro. Stir and add just enough stock to make it slightly soupy. Turn the pan on low - medlow and let simmer for around three days. (Yes, you can take it off at night, just start again the next morning) You'll have to keep an eye on it and add chicken stock as it continues to cook down. The idea is to keep cooking it down and concentrating the flavors as it cooks. When it's about ready, don't add more stock, you want it relatively dry and thick. Remove and serve with warm tortillas, homemade pico di gallo, salsa, shredded sharp cheddar, sour cream, homemade guacamole, homemade black beans, etc. etc.

 

[KK]

been going to the recipe sites lately?

 

[DestinyKnight]

I have these saved in my personal cookbook. The first one is from America's test kitchen, the second is from my brother, and I found the last one here on ATOT back in 02'. I've made them all, and #1 is my favorite, and I highly recommend making it, especially if you can find the dried chile pods at your local grocer.

Also, true Chile con Carne does not have beans or tomatoes in it. (I realize that the recipe I posted calls for tomatoes, so leave them out if you want something truely "authentic".)