Request: Chili Recipes

[RatHoler]

--------------

[cedarchopper]

I just made some chili last week when we got a cool front...ate it for dinner that night, breakfast the next morning, and finished it off at lunch...yummm!!!

My favorite meat for chili is round steak (if I have venison, I mix it 50/50)...I cut it into small cubes.

This is the full recipe...I halved it the other day.

4 pounds meat
olive oil or clarified butter
2 (6-oz) cans tomato paste
1 quart water
2 onions
2 green chile (poblano or New Mexico)
10 cloves garlic
1 TB oregano
1 tb basil
1 TB ground cumin
salt and pepper to taste
4 TB of chili powder (or more) I use ground ancho chili and ground New Mexico chili powder...50/50

Cook meat in oil or butter until grey. Add tomato paste and water. Stir in remaining ingredients. Simmer covered for 2 or 3 hours. Stir and correct seasonings as needed.

[cedarchopper]

Beans on the side ;]

[MNeagle]

Easy Chili

1 lb. hamburger, seasoned
1 onion, chopped
1 C. chopped celery
2 cans kidney or chili beans, drained
1 48-ounce can tomato juice
1 teaspoon chili powder (optional)

Brown onion with hamburger. Drain grease. Combine all ingredients in large kettle. Simmer for at least 1 hour.

Serves 4 to 6.

[MNeagle]

Here's another easy one:

Crockpot Chili

1 can pinto beans, drained
1 can kidney beans, drained
1 can chili beans, drained
2 lbs. ground beef, browned
2-2 1/2 tsp. chili powder
1 tsp. cumin
2 (15 oz.) cans diced tomatoes


1. Brown ground beef in skillet; drain.
2. Mix everything together in crockpot. Heat on low 8-10 hours.
3. Serve with shredded Monterey Jack and cheddar cheeses, sour cream, etc.

Serves 6-8.

[MNeagle]

Also search www.allrecipes.com and you can even look according to ingredients you prefer!

[cedarchopper]

Here's the Terlinqua Championship Superchili recipe:

6 to 8 pounds choice round steak
15.7 ounces unsweetened tomato paste
2.8 heaping teaspoons salt
51.2 ounces hot water
1.3 chopped onions
medium hot powered red chili (pure chile- not chili mix)
one bottle of Fred McMurry's Superchili mix (see recipe below)
6 ounces of premium beer (the rest of 6-pack to be taken internally while cooking)
3.3 jalapenos, diced
1.2 anchos, diced
1.1 anaheim greens, diced
2.4 Harris County reds, diced
1 fresh green bell pepper
1 fresh red bell pepper (for color)
masa harina

Superchili Mix (ingredients only, proportions still secret!)

pre-mixed comino
thyme
oregano
coriander
prickly pear cactus leaves
garlic
exotic Texas herbs
6 species of dried peppers
Midland mesquite beans

Remove all fat and gristle from steak so that you have at least 5 pounds after trimming. Chill the 6-pack to 1 degree C. Chop the meat into small bite size pieces. Never grind beef for chili -this is a sure sign you are: a) lazy, b) using tough meat, or c) a carpetbagger. Stir in tomato paste, salt, water, onions, red chili powder, Fred McMurray's Superchili mix, 6 ounces chilled beer (the rest being taken internally while cooking, remember?), and the peppers. Simmer 349 minutes, stirring with mesquite spoon. Taste and make minor adjustments as necessary (depending on size of peppers, altitude, age, emotional state, aroma, color, distance from Houston). Thicken as needed with masa mixed with hot water to form thick, smooth liquid. Refrigerate overnight if possibe (chili is always better if allowed to cool 21 hours) Serve with hot peppers, cold beer, guitar music, conversation and, if you like, separately cooked pinto beans (in no case may they ever be cooked in with the chili - that's illegal in Texas; immoral and unsafe anywhere).

There you have it...good luck!

[Mouse]

I don't use a recipe and mine is always good:

Meat, race what you brung: I shoot for about 1-2 lb. Hamburger or pork or whatever you have.
Spices: Cumin, chili powder, cayenne pepper, cilantro, salt, pepper, Onions, Garlic, chipotle if you have it or like it
Beans: canned or do it yourself. I usually use two to three cans of chili beans, kidney, or whatever you have
Tomato sauce
Tomato paste (or a long time to simmer)
Beef broth (the cubes are the easiest, but you can use homemade or whatever)
olive oil
peppers: Jalapeno, serrano, whatever you got

For say, 1 to 1 1/2 pounds of meat:

Brown the meat, set aside
Chop a good size onion fine and throw it in the fat
mince a whole bunch of garlic - say 5 cloves for 1 lb - throw it in
carmelize it a bit until browning
add back the meat
add two cans of sauce and/or diced tomatoes (or equivalent)
add beans
add two pints of beef broth or approx. 4 cubes of broth cubes
stir it up until it starts to bubble
add cumin, chili powder, chipotle, pepper, oregano, cilantro to taste (use way too much cilantro, makes it good)
stir and think
stir and think
Add a can or two of tomato paste, or get ready to stir and think some more
taste it
add more spices as necessary until it tastes good (not salt, cayenne or jalapenos)
when it tastes good check the consistency:

Is it the thickness you want, or is it soupy?

If it's thick enough, add jalapenos, cayenne and salt to taste

if not let it simmer for however long it takes

If it's way too thin you can add some corn starch, or flour, but it works better if you simmer it down naturally

Near the end, you add a couple tablespoons of corn flour to it. That will help thicken it a bit more and gives it something that must be there.....

Keep cooking till it tastes good and keep adding more salt, or more jalapenos, or more chili powder and add water or beef broth if you need to, then cook it down....keep cooking till you are happy with it....

That's my recipe.

And it is good every time. All you need is the ingredients above, a sort of method to your madness (as above) and active senses to make awesome chili. Every batch is unique.

There is no recipe.

[zap]

Here's a Mexican chili, I serve it over rice or wrap it in a tortilla

2 or 3 lbs of meat whatever you got sirloin, round.
onion
garlic
salt/ pepper
and a big bunch of cilantro
1 cup of water
can of tomato sauce
can of tomato paste

Brown your meat, onion spices, add tomato sauce and paste, water , throw in the cilantro last and put a lid on it. and if you like it spicey add Jalepenos or chipotle pepper last. quick and simple .

[hoarder]

Going from memory here...

2 lbs ground bison
2 tbl olive oil
1 bunch diced green onions
4 cloves diced garlic
1/2 diced bell pepper
8 oz tomato sauce
1 or 2 diced tomatoes
1 tsp oregano
1/2 tsp cumin
3/4 tsp salt
2 or 3 tbs chili powder

If I want to stretch it I'll toss in a can of red kidney beans.

If using ground venison use a lot more oregano. It masks the gamey taste. BTW, venison makes great spagetti sauce if you dump tons of oregano on it.

[willie pete]

Hot & Spicey Possum Chili

Ingredients:

1 Large possum or 3 small (If you ran over the possum better make it 4)
Tomato Sauce (depends on possum)
1 tsp.-1 cup Chili Powder (Depends on Taste and possum)
1 large pot or two large ones if the first isn't enough.
5-10 chili peppers (depends on taste and possum)
5-10 red peppers (depends on taste and possum)
5-10 jalapenio peppers (depends on taste and possum)
How ever much Cayenne Pepper you like, it depends on your taste and possum.
1 tsp. Black Pepper
a pinch of salt
Chili Beans for extra flavor
And whatever other ingredients that are hot and spicy you would like to add.

Directions:
1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead.
3. Put some tomato sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don't want chopped peppers; it doesn't matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk, and Toliet paper (Call Ponce) for after dinner.
8. Serve. Enjoy
9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.
Serving size of Meal-depends on how much you put in and on the possum.

Warning-You're a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom.

bon-apetite...enjoy!!!! :D

[zap]

You are welcome, let us know when you try one. ;D

[willie pete]

Mouse
zap
hoarder
willie pete

Thanks for sharing your recipes.


No problem RH'er..Er..Uh...let us all know if you try it.....make sure you finish you Will First if you try mine.... :D

[steyr_m]

I was going to post my own, but wondering what the heck are "chili beans"?

[quote=MNeagle ]
Here's another easy one:

Crockpot Chili

1 can pinto beans, drained
1 can kidney beans, drained
1 can chili beans, drained
2 lbs. ground beef, browned
2-2 1/2 tsp. chili powder
1 tsp. cumin
2 (15 oz.) cans diced tomatoes

[MNeagle]

Look in the canned bean section, they should carry them. They're basically a kidney bean with chili seasoning already simmered into them.

[steyr_m]

1 pound lean ground beef
3 14½ oz. stewed tomatoes undrained and cut up
1 cup dried pinto beans
1 cup dried kidney beans
1 cup dried chick peas
2 stalks celery, chopped
1 large onion, finely chopped
1 cup water
1 6 ounce can tomato paste
1 habanero pepper, cored, seeded and minced
4 teaspoon chili powder
1 teaspoon cumin
4 cloves garlic

24 hours prior to cooking, put dried legumes in water, cover.

In large skillet, cook ground beef until meat is brown. Drain off fat. Rinse legumes in sieve.

Meanwhile in 4-6 quart crock pot, combine tomatoes, beans, celery, onion, the water, tomato paste, habanero, chili powder, cumin, and garlic. Stir in meat.

Cover and cook, on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

[steyr_m]

Look in the canned bean section, they should carry them. They're basically a kidney bean with chili seasoning already simmered into them.


All my legumes are dried, cheaper and not as many chemicals. thanks

[MNeagle]

http://www.cobornsdelivers.com/products/6237.jpg


Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.

[Dogman]

Look in the canned bean section, they should carry them. They're basically a kidney bean with chili seasoning already simmered into them.


Sounds like ranch style beans. They do work fine in a chili.

Edit: MNegal I have never seen that brand or kind of bean in my neck of the woods. Neat.

But down here pinto beans rule if you are going to use beans in chili.

[milehi]

I do several chili styles and they're never the same so I really don't have a recipe to post, but I will tell you my secret. Instead of using canned tomato paste or tomato sauce, I juice tomatoes in my juicer. It really makes the flavor pop.

[steyr_m]

Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.



I still prefer my dried stuff esp if they're only kidney beans.

[MNeagle]

Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.



I still prefer my dried stuff esp if they're only kidney beans.


My mistake, if you look at the ingredient list. They're actually pinto beans. I just assumed they were kidney since they become red from the seasoning.

But yes, your option is much healthier, I agree.

[hoarder]

Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.

[/quote]Spice=MSG
Onion powder = MSG
Garlic powder = MSG
"color" = who knows what.

[steyr_m]

Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.



I still prefer my dried stuff esp if they're only kidney beans.


It was actually my mistake, even if it was yours.... no biggie.

My mistake, if you look at the ingredient list. They're actually pinto beans. I just assumed they were kidney since they become red from the seasoning.

But yes, your option is much healthier, I agree.

[MNeagle]

[quote=MNeagle ]
Ingredients:
Soaked Pinto Beans, Water, Tomato Paste, Chili Powder (Chili Pepper, Spice And Color, Salt, Onion Powder, Garlic Powder, Natural Flavor), Salt, Flour, Soybean Oil, Spice.


Spice=MSG
Onion powder = MSG
Garlic powder = MSG
"color" = who knows what.


I don't think onion/garlic powder = MSG. The others, most likely yes.

[k-os]

I don't really like spicy food, but you can always add peppers and spice -

White chicken chili

1 1/2 pound boneless, skinless chicken breasts
2 tons of minced fresh garlic
1 cup chicken broth
2 cans great northern beans
1 large onion, chopped
2 teaspoons ground cumin
1 teaspoon finely chopped oregano

I like to saute the chicken breasts in chicken broth inside a deep frying pan and pull apart with a fork as it cooks. When it's almost cooked I throw everything else in.

Easy. ;D

PS - I guessed on all the amounts of the ingredients, except for the garlic.

[muffin]

I don't really like spicy food, but you can always add peppers and spice -

White chicken chili

1 1/2 pound boneless, skinless chicken breasts
2 tons of minced fresh garlic
1 cup chicken broth
2 cans great northern beans
1 large onion, chopped
2 teaspoons ground cumin
1 teaspoon finely chopped oregano

I like to saute the chicken breasts in chicken broth inside a deep frying pan and pull apart with a fork as it cooks. When it's almost cooked I throw everything else in.

Easy. ;D

PS - I guessed on all the amounts of the ingredients, except for the garlic.


That's a lot of garlic! I like it!

Funny, I just made this recipe yesterday. I got my recipe off of allrecipes.com (great resource for recipes). It was pretty good.

The one I used call for chopped green chiles and jalapenos. I omitted the jalapenos and added a can of pinto beans. I also pureed a can of white beans to help thicken it but I ended up adding corn starch to thicken it some more. At the end, I put in some Monterey Jack cheese. Oh and I did all this in the slow cooker. No fuss, no muss.

[muffin]

I don't use a recipe and mine is always good:

Meat, race what you brung: I shoot for about 1-2 lb. Hamburger or pork or whatever you have.
Spices: Cumin, chili powder, cayenne pepper, cilantro, salt, pepper, Onions, Garlic, chipotle if you have it or like it
Beans: canned or do it yourself. I usually use two to three cans of chili beans, kidney, or whatever you have
Tomato sauce
Tomato paste (or a long time to simmer)
Beef broth (the cubes are the easiest, but you can use homemade or whatever)
olive oil
peppers: Jalapeno, serrano, whatever you got

For say, 1 to 1 1/2 pounds of meat:

Brown the meat, set aside
Chop a good size onion fine and throw it in the fat
mince a whole bunch of garlic - say 5 cloves for 1 lb - throw it in
carmelize it a bit until browning
add back the meat
add two cans of sauce and/or diced tomatoes (or equivalent)
add beans
add two pints of beef broth or approx. 4 cubes of broth cubes
stir it up until it starts to bubble
add cumin, chili powder, chipotle, pepper, oregano, cilantro to taste (use way too much cilantro, makes it good)
stir and think
stir and think
Add a can or two of tomato paste, or get ready to stir and think some more
taste it
add more spices as necessary until it tastes good (not salt, cayenne or jalapenos)
when it tastes good check the consistency:

Is it the thickness you want, or is it soupy?

If it's thick enough, add jalapenos, cayenne and salt to taste

if not let it simmer for however long it takes

If it's way too thin you can add some corn starch, or flour, but it works better if you simmer it down naturally

Near the end, you add a couple tablespoons of corn flour to it. That will help thicken it a bit more and gives it something that must be there.....

Keep cooking till it tastes good and keep adding more salt, or more jalapenos, or more chili powder and add water or beef broth if you need to, then cook it down....keep cooking till you are happy with it....

That's my recipe.

And it is good every time. All you need is the ingredients above, a sort of method to your madness (as above) and active senses to make awesome chili. Every batch is unique.

There is no recipe.




Also, this is the best chili I have ever eaten!! I beg him to make this all the time! Especially when it starts getting cold outside. Nothing better than a mug of warm chili on a cold night :D

[Olmstein]

A lot of good ideas here. Good chili, the hotter, the better. If you're eating spicy food, such as chili, dairy products such as sour cream, or cheddar cheese cubes on top will help the burn from staying in your mouth. The chemical that creates the heat is fat soluble, so cheese or whole milk is a good pairing.

[Texan]

My chili recipe varies a bit each time I make it, but here is tonight's version:

1/2 lb ground beef
1/2 lb ground veal
1 can of black beans, rinsed in a collander
1 small yellow onion, diced
4 cloves of garlic, minced
1 habanero pepper, chopped (removed most of the seeds)
1 jalapeno pepper, chopped (removed half of the seeds)
tomato, seeds removed and diced
beer
chicken stock
water
cumin
ancho chile powder
chili powder
Penzey's dried red and green bell pepper
cayenne pepper
salt
fresh ground black pepper
coconut oil
extra virgin olive oil
Frito's
swiss cheese


Heat a big pot or enameled cast iron dutch oven to medium high. Put enough oil to just cover the bottom of the pot. Brown the meat and set aside. Discard the grease from the pot. Reduce heat to medium, add a little more oil and add the chopped onion. Add a good dash of kosher salt. Cook for a few minutes until the onions start to get translucent and add the garlic. Cook for a few more minutes.

Deglaze the pan with the beer and add the dried bell peppers and spices. Add the meat, beans, jalapeno, and habanero peppers to the pot. Add enough liquid (beer, stock, water) to cover. Turn down the heat again to low and simmer. Add the tomatos, taste, season, and enjoy with Frito's and cheese if you like.


I know it's an abomination in Texas, but I always add beans to my chili. To me it's just spaghetti sauce without beans. ;D

[muffin]

I don't really like spicy food, but you can always add peppers and spice -

White chicken chili

1 1/2 pound boneless, skinless chicken breasts
2 tons of minced fresh garlic
1 cup chicken broth
2 cans great northern beans
1 large onion, chopped
2 teaspoons ground cumin
1 teaspoon finely chopped oregano

I like to saute the chicken breasts in chicken broth inside a deep frying pan and pull apart with a fork as it cooks. When it's almost cooked I throw everything else in.

Easy. ;D

PS - I guessed on all the amounts of the ingredients, except for the garlic.


That's a lot of garlic! I like it!

Funny, I just made this recipe yesterday. I got my recipe off of allrecipes.com (great resource for recipes). It was pretty good.

The one I used call for chopped green chiles and jalapenos. I omitted the jalapenos and added a can of pinto beans. I also pureed a can of white beans to help thicken it but I ended up adding corn starch to thicken it some more. At the end, I put in some Monterey Jack cheese. Oh and I did all this in the slow cooker. No fuss, no muss.


I was told that my response to K-Os was "snipey".

I never meant to come across like that and I hope I didn't offend you. And I didn't mean to imply that you stole your recipe off of allrecipes.com. Your's is very similar to the one that I found. But it's white chicken chili, there's not much to it anyways. Anywho, I apoloqize |--0--| Can ya find it in ya heart tah fagive me???

[madfranks]

Here's a Mexican chili, I serve it over rice or wrap it in a tortilla

2 or 3 lbs of meat whatever you got sirloin, round.
onion
garlic
salt/ pepper
and a big bunch of cilantro
1 cup of water
can of tomato sauce
can of tomato paste

Brown your meat, onion spices, add tomato sauce and paste, water , throw in the cilantro last and put a lid on it. and if you like it spicey add Jalepenos or chipotle pepper last. quick and simple .


I'm making chili tonight and this recipe sounds good. Thanks Zap!