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Chili Recipes Thread

post #1 of 19
1/25/09 at 7:42pm
Thread Starter 
Every man has a chili recipe. If you don't, hand over your card. Share your favorite recipe here!
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post #2 of 19
1/25/09 at 10:11pm
My simple chili recipe (I know...it has beans, so it can't be real chili)

2 medium white or yellow onions, diced
2 pounds ground beef
2 cans Rotel diced tomatoes w/chopped peppers
2 cans hot chili beans
2 cans black beans
garlic
spices

Soften the onions in olive oil. Add in the ground beef, stirring as it cooks (to break it into smaller pieces). Add in chopped garlic, cumin, salt, pepper, chili powder, and cayenne pepper (about a tablespoon each, maybe more with the garlic, less with the salt). After the beef is all browned, add in the tomatoes and beans. Turn the heat down low and wait several hours, stirring occasionally to keep the bottom from burning.

Now, if you're talking contest chili, that's a completely different thing. All I can say is that habaneros are involved ... very involved.
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post #3 of 19
1/26/09 at 10:18am
[center]Chicken 65
Chicken 65
[center] [left]Ingredients:
  1. 1 lb Boneless Chicken
  2. 1 tbsp Ginger-Garlic Paste
  3. 1 tsp Turmeric Powder
  4. 1 1/2 tsp Red Chilli Powder
  5. 5-6 Green Chillies, slit vertically
  6. Few drops red food coloring
  7. 1/2 tsp Masala powder
  8. 1/2 cup yogurt
  9. 1 tbsp Corn Flour
  10. 6 or 7 Curry leaves
  11. Salt to taste
  12. Oil for deep frying
Preparation:
  1. Chop chicken into small pieces and wash them.
  2. Add ginger-garlic paste, garam-masala powder, yogurt, food colour, corn flour, chillie powder, salt, turmeric powder. Mix them well. Marinate for 1 hour.
Instructions:
  1. Add oil in a wide skillet and fry the chicken pieces in batches.
  2. Keep on medium or low medium flame to allow the inside to cook well.
  3. Remove and place in the paper towel to drain off the excess oil.
  4. Now in the same oil deep fry the curry leaves and green chillies till crispy.
It tastes really yummy just give it a try!!
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post #4 of 19
1/26/09 at 10:52am
Quote:
Originally Posted by JoeWoah View Post
Every man has a chili recipe. If you don't, hand over your card. Share your favorite recipe here!

Where's your recipe?

jag
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post #5 of 19
1/26/09 at 2:57pm
Thread Starter 
Quote:
Originally Posted by jagmqt View Post
Where's your recipe?

jag

I don't have a set one, I change it up every time but my "go to" mild chili is:

2 LBS. 93/7 Lean Ground Beef
3 Cans Bush's Chili Magic Texas Medium beans
2 cans Rotel diced tomatoes w/ chopped jalapeno/chili peppers
Chopped garlic and onion (not too much, al dente).

Brown the meat in a large skillet covered with a little bit of oil one pound at a time for most even cooking and chopping. Doing two pounds leaves larger chunks of meat and and it can burn. Add garlic and onions.

Drain excess fat when meat is cook.

Put in large pot with everything else, add more onions. Stir and simmer, cover. Let simmer for about 30-45 minutes remembering to stir once in a while to prevent anything sticking to the bottom or burning.
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post #6 of 19
1/26/09 at 3:36pm
Quote:
Originally Posted by JoeWoah View Post
I don't have a set one, I change it up every time ...

I'm the same way...usually using what I have, but I usually add a can of tomato sauce...seasoning varies from ground red pepper to tobasco to sriacha hot sauce (sp?)...sometimes I add chopped green pepper and/or mushroom...

Thanks for sharing...I just figured if you start the thread, you've gotta share too...

jag
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post #7 of 19
1/26/09 at 3:41pm
still adjusting mine.

2 lbs beef for stew
1lb red beans
chili powder
an onion
Tomoto paste

obviously a lot of room to go here
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post #8 of 19
1/26/09 at 4:17pm
Thread Starter 
Quote:
Originally Posted by jagmqt View Post
I'm the same way...usually using what I have, but I usually add a can of tomato sauce...seasoning varies from ground red pepper to tobasco to sriacha hot sauce (sp?)...sometimes I add chopped green pepper and/or mushroom...

Thanks for sharing...I just figured if you start the thread, you've gotta share too...

jag

I intended to but I was hoping to get some ideas. I've made much hotter chili in the past but it just wasn't good. I think anyone can make it hot, but good? That's skill. My recipe is kinda bush league and canned.
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post #9 of 19
1/26/09 at 7:53pm
I have a basic type recipe that I like to change each time as well, depending on my mood and the ingredients handy. Last time I made it the recipe was:

2 lbs ground beef - 1 lb 93/7 and one 85/15 (this was an experiment as I normally get all 90/10)
1 can red kidney beans
1 can dark red kidney beans
1 cup tomato sauce
1 16 oz jar of your fav. salsa (saves some money on the fresh veggies and doesn't sacrifice too much taste)
garlic
1 medium onion
chili seasoning
salt and pepper
dash of cayenne pepper
tablespoon of brown sugar
red wine

I light to soften the onions and garlic then throw in the beef and turn up the heat. When the meat is about half cooked I pour in about 1/2 cup of whatever red wine is left over (if any) from the night before or open a bottle and reduce it down. Add in all the other ingredients once meat is cooked and simmer for about an hour.
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post #10 of 19
1/27/09 at 2:31am
Here's my basic recipe, but one can experiment by adding Chipotle peppers in Adobo Sauce and/or a bit chocolate or expresso

2 lbs Ground Beef
1 lb of Cubed London Broil or Sirloin
1 Can Pinto Beans
1 Can Dark Red Kidney Beans
2 Cans of Hot Chili Beans
1 28 oz can Crushed Tomatoes
1 Can Diced Tomatoes
1 Large Onion (minced)
1 Bulb Garlic (minced)
1 Diced Green Bell Pepper
3 Stalks Diced Celery
1 Diced Fresh Jalepeno Pepper
1 can Chopped Green Chilies
12 oz Water or Beer
2 Tbs Red Wine Vinegar
2 Tbs Tabasco Sauce

Spices (Add throughout the cooking process, not all at once)
1/3-1/2 Bottle Chili Powder
2 Tbs Cumin
1 Tbs Mexican Oregano
1/2 Tbs Cayenne Pepper
S & P to taste
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post #11 of 19
1/27/09 at 2:32am
Hook me up with a killer Turkey Chili recipe and I'll make it for the Super Bowl.
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post #12 of 19
1/27/09 at 2:42am
Thread Starter 
Quote:
Originally Posted by blank View Post
Hook me up with a killer Turkey Chili recipe and I'll make it for the Super Bowl.

Just substitute ground beef for ground turkey.
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post #13 of 19
1/29/09 at 5:08pm
I haven't made chili in quite awhile. I'm trying some today--see the "my eyes are burning" thread in DT. Does this have a chance to be good when I get home from work? Note that I don't give a f*** about authenticity, just good-tasticity.

1.5 lbs stew beef
4-5 cloves of garlic
12 oz beer (victory prima pils, in this case)
flour
salt and pepper
2 cans seasoned chili beans (from whole foods), drained
1 can black beans (wegmans I think), drained
1 can chopped tomatoes
3 red peppers of some sort (I forget, looked like red jalapenos), seeded and chopped
3 jalapenos, seeded and chopped
2 small onions, chopped
1+ tsp chili powder
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 tsp cumin
1/4 tsp cayenne

Cubed the beef into app. 3/4" pieces, marinated overnight in a mixture of beer, crushed garlic cloves, and s/p. Dredged in flour/s/p, browned briefly, tossed in crock pot. Cooked onions and peppers in same pan as beef, about 5 minutes, tossed in crock pot. Dumped cans of beans/tomatoes in, spices, rest of that beer (about 3 oz). Set on low for 8 hrs.

Will I come home to deliciousness or disaster?
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post #14 of 19
1/29/09 at 5:12pm
Quote:
Originally Posted by ehealthyshopper View Post
Chicken 65


It tastes really yummy just give it a try!!

WTF does this have to do with chili recipes?
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post #15 of 19
1/29/09 at 5:14pm
Here's mine (posted here last year): 4 Tbs olive oil 3 chopped onions 3 diced green peppers 6 cloves of garlic Saute until tender, take out. 2 lbs stewing beef, cubed 1.5 lbs pork butt, cubed 1.5 lbs hot sausage Brown in 2-3 batches. Then add: 2 28oz cans chopped tomatoes 1/2 cup chili powder 4 Tbs ground cumin 1 Tb white pepper 4 ancho chiles, finely chopped. kosher salt to taste 1/4 cup brown sugar 2 Tbs Worcestershire sauce 1/2 cup Marsala wine Cook for about an hour, then add: 2 16oz cans red bean 1 16oz can black bean return the pepper/garlic/onion mix cook for another 30-45 minutes until beans are tender Cool down, then let sit in fridge for 24-48 hours. Heat up before serving. Toppings: 1 chopped red onion cilantro sour cream cheddar Starch (optional): bed of hash browns Serving: 15-20 depending on how many drunks I have this weekend.
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