Chili Recipes

[mstad]

Since I submitted the idea for this forum, I thought I'd start it off with a post about one of my favorite things to cook. Chili.

Here's a recipie I found that I like to mess around with and add stuff too.

INGREDIENTS

A. Meats
1. 1lb. ground beef
2. 1/2 lb. ground Italian sausage
3. 1/2 lb. ground veal
4. 1/2 lb. ground chicken

B. Seasonings
1. 1 tsp. black pepper
2. 1 tsp. salt
3. 1 tsp. cayenne pepper
4. 2 tsp. chili powder
5. 1 tsp. paprika
6. 1 tsp. garlic powder

C. Veggies
1. 2 15-oz. cans of whole tomatoes
2. 1 large yellow onion (diced)
3. 2 stalks of celery (diced)
4. 1 green pepper (diced)
5. 1 15-oz. can of light kidney beans
6. 1 15-oz. can of dark kidney beans

D. Toppings
1. 2 cups shredded cheese of choice (I use pepper jack)
2. 1 large can of fried onions



Now to cook it all

1. Mix meat and seasoning in a bowl.
2. Brown meat and seasoning in a cast iron frying pan and drain grease.
3. Put 2 cans of whole tomatoes into pot and squash them with hands.
4. Add remaning veggies, beans, and meat to the pot.
5. Mix all ingredients in pot and cook. Slow cooker on high for 6 hours. Other pots on low heat for 4 hours. Stir occasionally.

Serve in bowls with toppings.
Makes about 8 servings.

[joerockhead]

You have some good stuff in there, but I would recommend you try these minor changes -

Use Venison and or Elk meat in place of the Beef. Cleaner taste.
Use real Garlic vice Garlic powder and lots of it
Try some Jalopenoes and Green chilies.

and double the recipe.
I usually make mine in a crock-pot
1-2 Lbs of said meat
3 cans of kidney/pinto's
3 cans diced tomato's
whole onion
5 or 6 good chuncks of Garlic chopped
two cans diced Jalop's and one can green chilies

[mstad]

You have some good stuff in there, but I would recommend you try these minor changes -

Use Venison and or Elk meat in place of the Beef. Cleaner taste.
Use real Garlic vice Garlic powder and lots of it
Try some Jalopenoes and Green chilies.

and double the recipe.
I usually make mine in a crock-pot
1-2 Lbs of said meat
3 cans of kidney/pinto's
3 cans diced tomato's
whole onion
5 or 6 good chuncks of Garlic chopped
two cans diced Jalop's and one can green chilies
:werd:
This is the recipe as I found it, I don't make it like that. I'ts just a good base.
I ALWAYS double the recipe, use frech garlic in place of the powder, add more peppers, at least 1 habanero, and I cook it on low all day, at least 10 hours. It's a good recipe to mess around with.

Oh, and I like to add bacon to it, and brown all the meat in the bacon grease.

[adrenaline]

Do you just double everything you said.. or are their certain ingredients not to double?

[mstad]

It's up to you. But I say double it all.

[mightyplatapus]

I wanted to thank you for sparking the idea of this forum. This is something that I can really take advantage of. :)

[sunny]

Chili is one of those foods where the "Recipe" is sort of irrelevant. Everyone has a starting point but from there it changes everytime you make it. For myself if I want chili for supper on Sunday I start making it on Saturday, the longer the simmer the deeper the taste. All the recipes listed look pretty good but I guarantee that anyone here would tweak them to taste.

[Jimi]

The longer the simmer, the more married the taste only to a point.

[adrenaline]

Mstad we tried your chili recipie last night.. Holy cow yum! Thanks!

[mstad]

The next time I do this chili, I think I'm gonna BBQ some pork ribs(or beef ribs too) and use that meat in it. I do it different every time.

[Jimi]

Or even some slow-cooked hand-pulled pork! :yumyum:

[smackwheat]

Those recipes sound great, next time you guys make a big pot of chili, try adding some pre-cooked potatoes...(chop them up bite size,cook them separately til almost done, drain, then add about 10 minutes before serving).. I did not think they would go together,,, but it is some good stuff... enjoy.

[koЯnut]

Habaneros is a must in my chili. And I agree with JRH...Venison and or Elk meat in place of the Beef.

:yumyum:

[jgh1204]

tx chili has neither tomatoes or beans. :)

[Jimi]

You eat the wrong chili, my friend.

[mstad]

You eat the wrong chili, my friend.
:werd:

[likeMhotORnot]

I was transplanted to Texas when I was a wee boy. I was very disappointed in the chili here and still am to this day:jerkit: , our "yankee" chili blows this no bean chili away... :madcow:

[mstad]

I've had chili without beans before and It's not really bad, but by no means is it better than chili with beans.

[Jimi]

I live in Texas, and any chili I've ever seen made has beans in it, unless you're putting it on chili dogs.

[mstad]

http://uploads.webrats.com/files/229/Large%20sloth.gif




Doing this again today, and I used Chorizo in it this time. I've got so much shit in it that I ran outta room in the slow cooker.

[Lazer]

Since I submitted the idea for this forum, I thought I'd start it off with a post about one of my favorite things to cook. Chili.

Here's a recipie I found that I like to mess around with and add stuff too.

INGREDIENTS

A. Meats
1. 1lb. ground beef
2. 1/2 lb. ground Italian sausage
3. 1/2 lb. ground veal
4. 1/2 lb. ground chicken

B. Seasonings
1. 1 tsp. black pepper
2. 1 tsp. salt
3. 1 tsp. cayenne pepper
4. 2 tsp. chili powder
5. 1 tsp. paprika
6. 1 tsp. garlic powder

C. Veggies
1. 2 15-oz. cans of whole tomatoes
2. 1 large yellow onion (diced)
3. 2 stalks of celery (diced)
4. 1 green pepper (diced)
5. 1 15-oz. can of light kidney beans
6. 1 15-oz. can of dark kidney beans

D. Toppings
1. 2 cups shredded cheese of choice (I use pepper jack)
2. 1 large can of fried onions



Now to cook it all

1. Mix meat and seasoning in a bowl.
2. Brown meat and seasoning in a cast iron frying pan and drain grease.
3. Put 2 cans of whole tomatoes into pot and squash them with hands.
4. Add remaning veggies, beans, and meat to the pot.
5. Mix all ingredients in pot and cook. Slow cooker on high for 6 hours. Other pots on low heat for 4 hours. Stir occasionally.

Serve in bowls with toppings.
Makes about 8 servings.


shit that souinds good! but you only use TEA spoons of seasoning?

heres what i use. simple. but hot..

1LBs ground turkey
1 white onion
1 green pepper
3 habernaro peppers
2 Jalapeno peppers
1LB cannellinni beans (White kidney beans)
1LB red kidney beans
2 14 Oz. cans of diced tomatoes (with the added opinios and peppers)
1 12 oz can tomato paste
1 single serve can of corn
1TBSP of salt
1 TBSP of Pepper
2 TBSP chilli powder
1 TBSP of garlic powder. (Id rather use a whole clove)

So I take all the veggies dice them, But I dice the hot peppers super fine.
Take the ground Turkey and brown it over a medium heat with the diced onion.

then i throw all the other stuff in there and wait till it comes to a boil. Stirring often.
then its to low heat to simmer for at least an hour..

It's pretty hot.. the kind that creeps up on you.

[mstad]

The recipe I posted is just the base. I mess around with it all the time. As for the lack of seasoning, I add seasoning to the meat as I cook it, and hot sauce(Tapitio) is added as well. Plus mustard. There's plenty of spices in there, but I like the flavor to come more from the meat, which is why I use about 4 pounds of meat in it.

[Queso]

mmm...chili bump...

[skept]

I have a question now that its been bumped - why do you need to cook chilli for 10hrs or for 1/2 the day? What does that do?

[mstad]

I have a question now that its been bumped - why do you need to cook chilli for 10hrs or for 1/2 the day? What does that do?
When you slow cook the chili that long, the flavors blend together better. You can taste bacon in a spoonfull that has no bacon in it.


Think of it this way. Would you rather cook something in a microwave for 10 minutes, or in an oven for an hour. Which tastes better?

[skept]

When you slow cook the chili that long, the flavors blend together better. You can taste bacon in a spoonfull that has no bacon in it.


Think of it this way. Would you rather cook something in a microwave for 10 minutes, or in an oven for an hour. Which tastes better?

That would make it taste pretty darn nice. I'm not aware of any chili places out here in Brisbane so the closest I've come to chili has been messican/thai/Curries - but I assume that the tastes of your guys chili and these foods is different?

[slickrick1007]

I think i will make some chili tonight with all the ideas here. i'm hungry now.

[beatercj5]

Bugger these all sound tastey.. so off to the store i go to try something out..

[BackdoorJesus]

mstad that's a good base; pretty much how mine starts out too. I did notice your base does not have any peppers - but I'm sure you take care of that. Personally I use anaheims, jalapenos, and habaneros. Oh yeah & I throw in some masa flour to keep it nice & thick too.

I don't use any beef in mine - pork is the main meat used, either ground or as jimi suggested pulled pork. The latter is by far the tastiest but makes my chili a two-day job because you need to take the better part of a day just to roast the pork shoulder.

I also throw in like half a pound of chopped bacon, and brown all the (uncooked) meat together along with the onions & a lot of chopped garlic. I'll put even more onions & garlic in there later when I'm in final assembly for simmering. I like onions & garlic. :yumyum:

Another thing you might try sometime is throwing a little (less than a half cup) of sugar in there...the slight sweetness really complements the intense heat from those peppers, and also makes it a little more bearable for your heat-fearing friends.

[mstad]

mstad that's a good base; pretty much how mine starts out too. I did notice your base does not have any peppers - but I'm sure you take care of that. Personally I use anaheims, jalapenos, and habaneros. Oh yeah & I throw in some masa flour to keep it nice & thick too.

I don't use any beef in mine - pork is the main meat used, either ground or as jimi suggested pulled pork. The latter is by far the tastiest but makes my chili a two-day job because you need to take the better part of a day just to roast the pork shoulder.

I also throw in like half a pound of chopped bacon, and brown all the (uncooked) meat together along with the onions & a lot of chopped garlic. I'll put even more onions & garlic in there later when I'm in final assembly for simmering. I like onions & garlic. :yumyum:

Another thing you might try sometime is throwing a little (less than a half cup) of sugar in there...the slight sweetness really complements the intense heat from those peppers, and also makes it a little more bearable for your heat-fearing friends.
I always add diced jalapenos, then more peppers depending on how I feel. I use between 1 and 2 pounds of bacon, but most of that gets eaten while I'm getting the chili ready. The main thing I use the bacon for, like you, is to brown the other meat in the bacon grease. Bacon flavor makes everything better. :mstad:

[jasefm]

Try adding stew meat and anahiem peppers

[tres28ram]

Substitute Rotel for the tomatoes.....and pinto beans....what the hell are kidney
beans anyway....in Texas the only bean is a pinto bean...

[Queso]

Substitute Rotel for the tomatoes.....and pinto beans....what the hell are kidney
beans anyway....in Texas the only bean is a pinto bean...
i'd figure with you being texan you wouldn't put beans in it at all

[jasefm]

started some in the crock pot now.

[mstad]

started some in the crock pot now.
So, how was it? What changes/additions did you make?

[AndyGalbraith]

if you want a good southern touch to any meat whether it is chili with ground beef, chicken, or a good thick steak on the grill, marinade it in Jack Daniels Whiskey...the alcohol obviously cooks off but the great taste remains.

[Queso]

:bump:

today be chili day :yumyum:

[mstad]

:bump:

today be chili day :yumyum:
Today I used:

1 lbs Bacon
1 lbs Ground Veal
1 lbs Ground Chicken
1.5 lbs Ground Beef
2 lbs Spicy Italian Sausage
Light and Dark Kidney Beans
1 Yellow Onion
1 Orange Bell Pepper
3 Stalks Celery
1 Fire Roasted Red Pepper
Green Chiles
Jalapenos
Diced Potatoes
6 Cloves Garlic

And all the other regular stuff. Couldn't fit everything into my slowcooker, so I had to get out the smaller Croc Pot to get it all cooking.


I think the potatoes will be a nice addition.

[francesca]

thank's for the recipe and may i know what's the name of this recipe? :)

[mstad]

thank's for the recipe and may i know what's the name of this recipe? :)
:duh:

I call it chili, but that's just me.

[BackdoorJesus]

potatoes huh? How'd that work out for you?

[mstad]

potatoes huh? How'd that work out for you?
Didn't notice the potatoes a whole lot, but I liked it. I used two cans of diced potatoes, so next time I'll use 3 or 4 cans.

[BackdoorJesus]

sounds like a good plan if you're making it for a whole lotta people - though your original base sounds better when you have to feed a smaller crowd.

[mstad]

sounds like a good plan if you're making it for a whole lotta people - though your original base sounds better when you have to feed a smaller crowd.
That's the thing, I can't make chili in small amounts. I had to split this batch between a 7 quart and a 5 quart. They don'r make a single Crock Pot big enough for me to make chili in.



I think I'll go have a bowl right now. :yumyum:

[facepeeler]

thank's for the recipe and may i know what's the name of this recipe? :)


it's called chili, seeing as how that's what the thread is called...


but I could be wrong

[mstad]

it's called chili, seeing as how that's what the thread is called...


but I could be wrong
Dude, it's no use.

[shiiboi]

My chili recipe:

(all quantities variable to personal taste)

Meat:
lamb, chopped into 1-inch cubes

Veggies:
Black Beans
Diced Jalapeno pepper (lots!)
Diced celery
Diced tomatoes
Diced onions
Diced green pepper
Roasted garlic (bake garlic cloves in oven for approx 20 minutes. let cool, then squeeze the garlic out of the skins and mash into a paste- add to chili)

Seasonings:
Cumin powder
Cayenne pepper (go on, add lots!)
chili powder (lots an lots!)
salt
black pepper
paprika
unsweetened (baking) chocolate
bay leaf

Serve chili in a bowl over rice; top with sour cream, shredded sharp cheddar cheese, and raw diced onions and green pepper.

[Queso]

super bowl chili, mmm....

this time we used 3lbs of bacon, 3lbs of mild Italian sausage, and 2lbs of cubed chicken that was marinated in a chipoltle powdered marinade mixed with 1/2 cup olive oil and 1/2 cup tapatio sauce. delicious

and we still have 7qts left. i know what i'm living off the rest of this week :yumyum:

[rags4200]

try adding a little fresh chopped cilantro as a topping with your cheese and chopped fresh onion , oh yea and a squeeze of lime

[pskeila]

Thanks for the recipe tips!

[Queso]

About time to cook up another pot of chili, any other recipe ideas or add-ins we should try this time?

[gerg0]

great recipe must try

[canu]

Texas Roadhouse Chili


6 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch cubes
1 1/4 pounds pork stew meat, cut into 3/4-inch cubes
2 pounds lean ground beef
2 cups diced yellow onion
1/4 cup seeded, diced jalapeno
2 tablespooons roasted garlic puree (use our search engine to pull up this recipe)
3 cups water
12 ounces beer (such as Lone Star)
1 tablespoon minced chipotle chiles in adobo sauces, plus 1 tablespoon of the adobo sauce
1 tablespoon Hungarian sweet paprika
1 tablespoon Spanish paprika
1 tablespoon chile powder
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
2 1/2 teaspoons kosher salt
1/4 teaspoon ground ancho chile powder
1/4 teaspoon ground New Mexican chile pepper
1/8 teaspoon freshly ground balck pepper
1/8 teaspoon freshly ground white pepper
1/8 teaspoon crushed red pepper flakes
Pico de Gallo Salsa
Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes.
Add 3 tablespoons of the oil. When the oil is hot but not smoking add the beef stew meat and brown on all sides
for 3 to 4 mnutes, stirring frequently. Using a slotted spoon, transfer the meat to a large bowl and drain fat from
the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes. With a slotted spoon, transfer
the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the
ground beef; this takes appoximately 5 minutes. Transfer to the bowl holding the other meat. Add the onion,
jalapeno and garlic puree to the pan; saute for 5 mintues. Add all of the remaining ingredients. Bring to a boil over
high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 1/4 to 1 1/2 hours.
Serve bowl of chili topped with a small portion of the salsa.

[canu]

Chili Pasta Casserole


1 pound lean ground beef
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15 ounce) can vegetarian chili with beans
1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained
1 1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup reduced fat sour cream
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
8 ounces cooked pasta
Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese. Cover and cook 30 minutes until hot and bubbly.