Chili recipes - Wha Cha Got?

[booster11373]

Seeing how its a cold day in the USA i feel like cooking

How do you make Chili?

I have a basic recipe that I use and that I always improvise a little with each time I make it but Im looking to get creative today

So wha cha got?

[sailor]

bacon
cubed beef
ground beef
jalepeno
onion
garlic
cumin
chili powder
crushed tomatoes
chicken broth
sriracha chili sauce and/or chili garlic sauce
salt/pepper
no beans
slow cooker


even though it's a slow cooker, recipe, you fry up the bacon first and then also the onion and garlic and brown the meat. the little bit of extras work makes a world of difference in taste.

[Gvac]

bacon
cubed beef
ground beef
jalepeno
onion
garlic
cumin
chili powder
crushed tomatoes
chicken broth
sriracha chili sauce and/or chili garlic sauce
salt/pepper
no beans
slow cooker


Disqualified.

[lleeder]

Last time I made chili I used one pack of Mccormick Hot Chili Spices and one pack of regular spices, can of habanero peppers diced, crushed tomatoes 2 cans goya red beans, a 3lb pack of meatloaf mix (third ground veal, third ground pork, third ground beef), chopped green pepper, and chopped onion. Cook the meat with the spices. Put everything in the slow cooker for 6 hours and your done.

I tried the same recipe using chili powder and cumin instead of the Mccormick blend but it didn't have the same consistancy or spice that I was looking for.

Then I topped it with some cheddar and sour cream.

[disneyspy]

i use the same ingrediants as most here but i like adding chopped kiebalsa,split black olives,celery,mushrooms and barbeque sauce in a crockpot. the olives and celery are just for appearance,the bbq sauce gives it a nice flavor

[Servo]

A couple of chopped chipotles in adobo, plus about a tablespoon of the adobo sauce, bring a nice heat.

Sometimes a little bit of cinnamon adds a great flavor.

McCormick makes a great new cocoa chile spice blend (http://www.mccormickgourmet.com/gcproductdetail.cfm?ID=13101) which I like to throw in there.

On occasion I'll deglaze with a beer.

[jauble]

I like to put a bit of cinnamon in if Im making a spicy chili. Adds a hint of sweet to the burn.

[Coach]

I almost never make chili the same way twice. It's always the same basic recipe..just tweaked.
I'll add a good spicy chorizo and loads of peppers sometimes.
Sometimes I'll add a bottle of Chocolate stout instead of Cocoa
Sometimes to add some sweetness..a bit of V8 Splash fruit juice.

[boosterp]

In competition chili you can only have meat and sauce showing. While I do not blend the hell out of everything at home, I do with some ingredients.

I also do not measure, I add spice to where it looks the correct color and use my sense of smell to see if it is correct. I only taste toward the end after a long simmer.

Ingredients:

1 lb ground chuck (turkey and lean burger can be substituted for lower fat)
1 can crushed tomatoes
2-3 cans of good tomato sauce
salt
pepper
1 clove of garlic
Chili powder
Cumin powder
Paprika
Cayan powder
2-3 good sized jalapinos (depends on how much heat you can stand in the balance of heat/flavor)
Half a yellow or white onion

In a blender add 1 can tomato sauce, half onion diced roughly, the 2 or 3 jalapinos (de-seeded, not de-veined), and half the clove of garlic. Blend to acceptable texture.

Add the contents to a good sized pot on low-medium heat, add 1 can of tomato sauce (leaving the other in reserve), and the can of crushed tomatoes.

Brown chuck, add salt/pepper to taste, and once the meat is beginning to brown add the other half clove of garlic once minced.

Add contents of browned meat to pot containing tomato blend.

Here is where your experimentation comes in: first add chili powder until the mix is close to the color you know chili to be (careful too much will make it bitter), add cumin until the chili mix smells like chili, add paprika sparingly, add cayan powder sparingly. Let simmer for 30-45 minutes. Note: the longer it simmers the hotter (spice) it will get. After 30-45 minutes taste and add needed spices and let simmer for 10-15 minutes more and re-taste. If it is too spicy or is a little bitter add the 3rd can of tomato sauce, let simmer for 15 and re-taste.

[Foster]

I have two recipes

First one:
http://www.hormel.com/ASSETS/391798C4ACAC412F9CE16137FA33D9E5/Large_Hormel%20Chili.gif
open can, pour in pot, heat to desired temp.

Second one:
"I'll have the Chili please"
this one can be made with no prep work at all

[boosterp]

I have two recipes

First one:
http://www.hormel.com/ASSETS/391798C4ACAC412F9CE16137FA33D9E5/Large_Hormel%20Chili.gif
open can, pour in pot, heat to desired temp.

Second one:
"I'll have the Chili please"
this one can be made with no prep work at all

Where is a fucking barf smiley when I need one, I am going to be sick.

[lleeder]

Where is a fucking barf smiley when I need one, I am going to be sick.

or the shit the pants smiley.

[epo]

Where is a fucking barf smiley when I need one, I am going to be sick.

or the shit the pants smiley.

No reason to mock Foster. Let's just remember that.....

FOSTER IS A SAVAGE!

[Farmer Dave]

It usually goes by my mood and is rarely the same twice. I shot a dear a couple of weeks ago so that has to be in there. I also need 'fresh' jalopeno peppers and course cut onion. After that its a crap shoot.

[Foster]

No reason to mock Foster. Let's just remember that.....

FOSTER IS A SAVAGE!

not true,
I just have no culinary skills :sad:

[epo]

not true,
I just have no culinary skills :sad:

Here is a chili recipe (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=weight.loss&category=abs.diet&conitem=481199edbbbd201099edbbbd2010cfe793cd____) for ya Foster. Its easy to make and you'll be the king of chili on your block.

[underdog]

Here is a chili recipe (http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=weight.loss&category=abs.diet&conitem=481199edbbbd201099edbbbd2010cfe793cd____) for ya Foster. Its easy to make and you'll be the king of chili on your block.

Chili doesn't have beans, you savage.

[epo]

Chili doesn't have beans, you savage.

You're right, it doesn't have beans. It has 3 different kinds.

[sailor]

Disqualified.

muzzy cunt.

[Coach_Mac]

Here is where your experimentation comes in: first add chili powder until the mix is close to the color you know chili to be (careful too much will make it bitter), add cumin until the chili mix smells like chili, add paprika sparingly, add cayan powder sparingly. Let simmer for 30-45 minutes. Note: the longer it simmers the hotter (spice) it will get. After 30-45 minutes taste and add needed spices and let simmer for 10-15 minutes more and re-taste. If it is too spicy or is a little bitter add the 3rd can of tomato sauce, let simmer for 15 and re-taste.

Can you give me an idea about how much of each ingrediant you use? I'm not a good enough cook to follow those directions but I want to make a good chili.

[DiabloSammich]

You're right, it doesn't have beans. It has 3 different kinds.



Only assholes and people from Wisconsin put beans in their chili.


Carroll Shelby and Wick Fowler both would beat the cheese out of you.

[CountryBob]

Im competing in a chili cookoff next weekend and we dont have a recipe down yet. Anyone have the end-all best fucking chili recipe that they would like to share?

[sailor]

muzzy cunt.

In retrospect, perhaps that was a bit harsh.

[ozzie]

Im competing in a chili cookoff next weekend and we dont have a recipe down yet. Anyone have the end-all best fucking chili recipe that they would like to share?

I cheat.

I start with this...

http://4.bp.blogspot.com/_Qt0ihNyxMG8/SW7BgFQv_xI/AAAAAAAABfY/5-XDP4uBNRo/s320/carrollshelby+chili.jpg

Then add my own "extra" stuff, depending upon the crowd.

I made a batch last weekend, and since it was mostly meat lovers, I went with ground chuck, stew meat AND conecuh sausage:

http://media.shopwell.com/kp/1217610015_full.jpg

If you don't have conecuh up there... I don't really know what you might have that would be an equivalent. I've never had anything else like it, and it just works great with my chili.

I cook the stew meat a loooong time until it's tender. Brown the chuck and sausage with some onions, and add that later. I learned the hard way not to stew all the meat together because by the time the cube/stew meat was tender, the chuck and sausage were unrecognizable.

And, yes, sorry to the purists, but I add beans. Dark and light kidney, and chili beans, and some tomatoes.

Probably not competition worthy, or even legal, but if it's just for a fund-raiser type "cook off", you might be able to get by with it.

[Crash]

One word.

Marjoram.