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  1. #1
    Join Date
    Jun 2005
    Location
    SC
    Posts
    937

    Default Anyone have a good chilli recipe

    I know Texans do not consider it real chilli with beans in it but I like beans in mine. Lets see your recipes.
    I am in a sunny place full of shady people

  2. #2
    Join Date
    Feb 2017
    Location
    McKinney
    Posts
    1,708
    You can add beans but I usually get the fattiest chuck roast I can find, slow roast it, use all the grease from that as a base, chop the meat up and then you can add ground wild game for flavor. After that it’s just tomatoes, tomato paste garlic, onions and peppers (whole, chopped or ground. I use jalapeños, cayennes and ground red pepper) until it tastes right. The longer you cook it the better it gets.
    If it doesn’t have the strong fatty flavor you can throw in some bacon or butter.
    Chili is easy to taste and tweak as you go as long as you make it a day in advance. I’ve had decent chili that was thrown together in a couple hours but good chili needs to be slow cooked for at least one 8 hour cycle (I usually do 2-3).
    "We are what we repeatedly do. Excellence, therefore, is not an act, but a habit." -Aristotle

  3. #3
    Join Date
    Aug 2018
    Posts
    4
    Tom's Chili Paste and Texas Chili

    Inspired by J. Kenji Lopez-Alt, in the book "The Food Lab", but with my own twists.

    Chili Paste:

    6-8 dried New Mexico chili peppers
    3 dried pasilla/ancho chili peppers
    6-8 dried arbol chili peppers

    4 T whole cumin seed
    2 T oregano
    10 cloves of garlic, peeled

    2 T Hershey's Special Dark cocoa powder
    2 t Vegemite
    2 t beef flavored Better Than Bouillon

    1/4 c brown sugar
    2 c water

    Seed and chop peppers into 1 inch pieces, making sure that they are not moldy inside. Toast in a large Dutch oven, turning frequently and without letting it smoke for 5-8 minutes, until fragrant. Remove to a bowl.

    Gently toast cumin seeds for 4-5 minutes, until fragrant.

    Add all remaining paste ingredients to the Dutch oven, and simmer for 5 minutes, until chilis are tender. Move to a tall small container (for example Pyrex), and use immersion blender until very smooth.

    If you're making chili imediately, don't clean out the Dutch oven, just proceed. Chili paste can be frozen until needed.

    Texas Chili:

    4-5 lbs beef chuck, trimmed of silverskin and diced into 2" cubes
    2 large sweet onions, large diced
    1/4 t cinnamon (optional)
    1/8 t allspice (optional)

    1 batch Chili Paste
    1 quart water

    Using the Dutch oven, sear about 3/4 lb of the cubed beef chuck in 2-3 T vegetable oil, without moving it around. Add all other ingredients, stir to combine, cover with a lid slightly ajar, and put in a 180 oven for a day, stirring occasionally.

    Season to taste with salt, pepper, vinegar, and bourbon.

    Thicken with a whisked in tablespoon or two of instant cornmeal, like Maseca.

    Serve with grated cheddar, diced sweet onions, green onions, sour cream, sliced or diced jalapenos, avocado, cilantro, corn chips, and/or tortillas.

    Not so Texas Chili:

    Substitute half of the meat with boneless pork ribs.

    Add cooked pinto beans to taste.

  4. #4
    Join Date
    Mar 2009
    Location
    PG County, MD
    Posts
    817
    I'll vouch for this one. http://dvorak.org/CHILI.htm

  5. #5
    Join Date
    Jan 2017
    Location
    Texas
    Posts
    35
    Well l don’t know about the beans ( I like beans in my chili) and I am a Texan .
    Chili is a personal thing . Here’s a rough outline.
    Start with a pound of bacon chopped ( good thick cut bacon) . I use wright bacon.
    Brown till crispy. Add 1 1/2-2 pounds of meat. Course ground meat, groud pork, venison or any game.
    Now it’s time for the spice. It’s important to add the spice while the meat is browning. The base is 1/4 cup chili powder, 1 tablespoon of Smokey paprika, garlic,salt and pepper ,cumin and some heat red pepper or chose your own ground or fresh peppers. Make it your own.
    Now veggies tomatoes fresh or canned,bell peppers ( any color) onion. Wait on the beans till it’s done.
    Add beer or chicken broth start with 2 cups. Simmer for at least 2 hrs.
    Adjust to taste . Add the pinto beans now.lol
    Hope this helps.
    To be a Lion you must Train with Lions!

    Warriors confront the evil that most people refuse to acknowledge!

  6. #6
    Join Date
    Oct 2018
    Location
    Cincinnati, Ohio
    Posts
    88
    How spicy can you handle things? I have a really good recipe, but its also on the upper end of heat for the vast majority of people. I can always tailor it down and swap the Reapers for Habs. Let me know how hot you can eat and il post it.
    If one doesn´t have a pure heart, heaven will never permit any pleasurable times.

  7. #7
    Join Date
    Mar 2004
    Location
    Madison, Wisconsin
    Posts
    286
    1/2 cup green onions, chopped
    2 green bell peppers, diced
    2 celery stalks, chopped
    1 small onion, chopped
    2 cloves garlic, minced
    4 tablespoons butter
    1 1/2 pounds ground beef
    Salt to taste
    Pepper to taste
    Tony Chachere's seasoning to taste
    Chili powder to taste
    1 package McCormick chili seasoning
    1 8-ounce can Hunt's diced tomatoes
    1 8-ounce can Hunt's diced roasted garlic tomatoes
    1 8-ounce can Rotel diced tomatoes and green chilies
    1 8-ounce can cream of mushroom soup
    1 can kidney beans

    Sauté green onions, peppers, celery, onion and garlic in butter. Brown ground beef with salt, pepper, Tony's Chachere's seasoning and chili powder. Drain. Combine meat with vegetables. Stir and simmer 10 minutes.


    Stir in chili seasoning packet. Add canned tomatoes, cream of mushroom soup and kidney beans. Bring to a boil and reduce heat, cover and simmer about 30 minutes.

    "We should always try to do the right thing and the moral thing and the legal thing, but first we should do the SMART thing."
    --John S. Farnam
    Defense Training International

  8. #8
    Join Date
    Mar 2004
    Location
    Madison, Wisconsin
    Posts
    286
    Mom Unser's chili: An Indy 500 tradition

    Mom Unser's Legendary Chili

    1 pound lean pork (tenderloin or chops)
    1 medium onion
    1 clove fresh garlic
    1 can diced tomatoes
    3 cups fresh roasted, peeled and diced green chili (medium to hot)
    1 shake dried oregano
    Salt to taste

    1. Remove all fat from pork and cube. Saute pork, onion and garlic until cooked. Add tomatoes with juice to skillet. Add oregano, salt and green chili. Simmer about 35 minutes. Pinto beans may be added, if desired, or served as a side dish. Serve with warm tortillas.

    2. To roast fresh green chilis, rinse chilis and place on a hot barbecue rack. Turn chilis until skin is uniformly roasted. Place chilis in a bowl, and cover with a damp dishcloth. (This allows the chilis to "sweat" and the skin to loosen from the meat of the chili). Wait 15 minutes, then begin removing the skins, and remove the stem along with the seed stem. Keep some seeds to add for flavor.


    She was a character, had a stage presence. In fact, most drivers and mechanics and all the others who ate her Tex-Mex-style chili with tortillas didn't even know her name was Mary. They all just called her Mom Unser.



    The chili tradition started when one day she asked firefighters, safety crews and mechanics if they would like to try her dish made with lean pork, tomatoes, onions and hot chilis.

    "She always said without the safety crews, there wouldn't be a race," Al Unser Sr. said in a 2014 IndyStar interview. "They kept her boys safe."



    That first year, she cooked 10 gallons right in the pit, "and they just loved it," Unser Sr. said. "Every year since, it kept growing and growing until at last she was cooking 50 to 75 gallons of chili at each race. She never had any leftovers. We think Mom's chili was one of the greatest traditions surrounding the race".
    "We should always try to do the right thing and the moral thing and the legal thing, but first we should do the SMART thing."
    --John S. Farnam
    Defense Training International

  9. #9
    Join Date
    May 2005
    Location
    SW Ohio
    Posts
    220
    One son didn't do beans so I came up with this

    Chunky Chipotle Deer Chili w/ Butternut Squash

    2lb ground deer meat (or other very lean meat)
    1lb ground chorizo
    2 onions rough chopped
    3 bell peppers rough chopped
    1 butternut squash rough chopped
    6 cloves garlic finely minced
    3 cans diced tomatoes
    3 cans tomato puree
    2 chipotle peppers w/ adobo sauce (to taste)
    3 tbsp. chili powder (to taste)
    2 tbsp. cumin (to taste)
    2 tbsp. smoked paprika (to taste)
    3 tbsp. salt (to taste)
    1 tbsp. black pepper (to taste)

     Heat a large chili pot with lid
     Add a splash of olive oil and toast the ground cumin, paprika and chili powder
     Add minced garlic
     Add the meat seasoned with salt/pepper and begin to brown
     Add the onion and butternut squash
     Cover and steam for 10 minutes
     Add the bell peppers
     Cover and cook for 10 minutes more
     Add diced tomatoes and tomato puree
     Add chopped chipotle peppers and adobo sauce
     Bring to a slow simmer
     Season to taste with remaining chili powder, cumin, paprika, salt and pepper

    JLE
    Last edited by JLE; 11-25-2019 at 11:07 AM.
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  10. #10
    Join Date
    Jan 2011
    Posts
    130
    Here's a real simple recipe that we like:

    8 cans of chili beans
    1 quart of tomato juice
    1 lb ground beef
    1 pack of hot McCormick's chili seasoning
    1 pack of mild McCormick's chili seasoning

    As soon as it's warm, it's ready to eat.

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