GFY Foodies... Anyone Have A Good (Tried & Tested) Chili Recipe?

[Webmaster Advertising]

Have a couple of friends coming over tonight and want to throw something simple (throw it in pot, leave it for most part) together so chili has been suggested.

I have never really cooked chili before though so does anyone on GFY have a recipe they use on a regular (?) basis they can share?

L-Pink, cooking with semen is not an option

[candyflip]

I do, but I'd have to dig it up. Pumpkin chili, it's fantastic.

[AsianDivaGirlsWebDude]

Here's my submission:



Nevermind...

Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the Budweiser truck, when the call came in.

I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I
accepted.

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili

Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth, tomato flavor. Very mild
Judge # 3 -- Holy fuck, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean-less chili, a bit salty, good use of peppers
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced from all of the beer.

Chili # 4 Bubba's Black Magic

Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally was standing behind me with fresh refills. That 300-pound barmaid is starting to look HOT just like this nuclear waste I'm eating. Is chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now like a straight pipe filled with gaseous, sulfuric flames. I shat myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except Sally. Can't feel my lips anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the
last moment. I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slides unnoticed out of my mouth. My pants are full of lava like crap to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, its too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili #8 Tommy's Toenail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balance chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chili.

ADG

[mineistaken]

I am just eating it. Not too good as I am an amateur, so do not follow this recipe, but:
Onions, ground beef, pealed tomatoes from the can, red beans, garlic, paprika, spices.
Needs improvements.

[tanlines]

We are big fan's of Ben's Chili Bowl here in DC and this is as recipe that is great all by itself or on top of a hot dog/half-smoke for a great chili dog also... I'll be making it again for the Super Bowl...

Ingredients:
3 pounds ground beef 85/15
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/3 cup yellow mustard
1/2 cup dried onion flakes
1 teaspoon turmeric powder
1 teaspoon allspice
1 teaspoon sweet smoked paprika
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon white sugar
1 teaspoon brown sugar
1 tablespoon chili powder
2 bay leaves
crushed red pepper flakes to taste

Directions:
Heat a soup pot to medium heat.
Add in the water and onion flakes.
Add in the ground beef, breaking it up with a wooden spoon.
Stir in more water if needed.
Stir in tomato sauce, ketchup, salt, pepper, turmeric, allspice, sweet smoked paprika,
sugars, mustard, and chili powder.
Add bay leaves and crushed peppers, and bring to a boil.
Reduce heat to low; simmer 90 minutes.
Remove bay leaves, and if you like, using an immersion blender, blend to reach a smooth consistency.

[2013]

i poo chili

[mineistaken]

Originally Posted by tanlines

We are big fan's of Ben's Chili Bowl here in DC and this is as recipe that is great all by itself or on top of a hot dog/half-smoke for a great chili dog also... I'll be making it again for the Super Bowl...

Ingredients:
3 pounds ground beef 85/15
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/3 cup yellow mustard
1/2 cup dried onion flakes
1 teaspoon turmeric powder
1 teaspoon allspice
1 teaspoon sweet smoked paprika
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon white sugar
1 teaspoon brown sugar
1 tablespoon chili powder
2 bay leaves
crushed red pepper flakes to taste

Directions:
Heat a soup pot to medium heat.
Add in the water and onion flakes.
Add in the ground beef, breaking it up with a wooden spoon.
Stir in more water if needed.
Stir in tomato sauce, ketchup, salt, pepper, turmeric, allspice, sweet smoked paprika,
sugars, mustard, and chili powder.
Add bay leaves and crushed peppers, and bring to a boil.
Reduce heat to low; simmer 90 minutes.
Remove bay leaves, and if you like, using an immersion blender, blend to reach a smooth consistency.

No beans? I thought beans are mandatory in chilli
Also - why ketchup + tomato sauce and not just one of them (whichever you like more)?

[tanlines]

Originally Posted by mineistaken

No beans? I thought beans are mandatory in chilli
Also - why ketchup + tomato sauce and not just one of them (whichever you like more)?

Not everyone likes beans, so I usually omit them to satisfy to more people. And the ketchup adds vinegar without being "too vinegary" (I'm weird about vinegar) and helps make it taste more like the recipe I'm trying to mimic from Ben's Chili Bowl.

[2013]

this has to be one of the gayest threads on gfy

[BSleazy]

I would do a search on google for the best chili recipes or go to one of the food network channel websites and search for the best ones.

[Dvae]

[Best-In-BC]

Brown Sugar is my secret, well one

[PR_Glen]

normally simple works best.. pick your meat, pick your spices (add them in at different stages for full flavours) the rest is peppers. Tomatoes and onions help keep the heat down but lengthen cooking times because you have to burn off the acidity or its instant heart burn, beans are only good if you don't want to have a lot of meat in there.

most have about 5 to 1 ratio chili powder to cumin (don't be shy with these ingredients!) Thicker is better, and it always is better the second day so making it the night before works best.

My chili? most y'all can't even eat it but i'll leave it anyway. Making some this week. Fresh habenaros, jalepenos and pablanos for base, pan seared stewing beef cut into cubes and a couple of spice packs of my own creation with all the regular (chili powder, cumin, garlic powder, ground mustard, cayenne) salt and pepper to taste. Served with a lil sour cream because its a bit hot! ;)

[mineistaken]

Originally Posted by PR_Glen

normally simple works best.. pick your meat, pick your spices (add them in at different stages for full flavours) the rest is peppers. Tomatoes and onions help keep the heat down but lengthen cooking times because you have to burn off the acidity or its instant heart burn, beans are only good if you don't want to have a lot of meat in there.

So basically you say that best chili is meat + peppers (and spices for flavor)? Its close to eating sole meat...
In my opinion meat is just for the flavor, most important are vegetables. Meat should not be majority of content. Or if it is you need some side dish to go with that meat (salads or potatoes something).

[AllAboutCams]

I tried a new one last night inspired by this thread
normally i 1/4 the tomatos and bake them in the oven but because ive moved i did not have a blender, i chopped up the tomaotos capsicon and garlic very small baked them in the oven until they basicly burn on the edges then fry the onion in a pan then add pork minx when cooked i add chilli, spice and beans then put it all in the pressure cooker for 1 hour. Came out real nice i normally like a smooth chilli but this was fairly chunky and tasted real good

[PR_Glen]

Originally Posted by mineistaken

So basically you say that best chili is meat + peppers (and spices for flavor)? Its close to eating sole meat...
In my opinion meat is just for the flavor, most important are vegetables. Meat should not be majority of content. Or if it is you need some side dish to go with that meat (salads or potatoes something).

no its called chilli, the main ingredient is the peppers! ;) I did mention that beans can be used if you want less meat in it. Overloading it with tomatoes and beans will kill your chances at winning any contests though trust me! I do make what I call a portuguese style chilli version sometimes though, its a little less beef, has porto chorizo and large fava beans and a bit of fresh cilantro at the end. Definitely different but damn good.

My gf makes a good basic one that is more popular with most home cooks, closer to cincinatti style without the cinnamon and I'd never serve it over noodles but she does.. yuck.. heh if anything fries..maybe!

[DamianJ]

Originally Posted by mineistaken

No beans? I thought beans are mandatory in chilli
Also - why ketchup + tomato sauce and not just one of them (whichever you like more)?

Yeah, I'd shy away from any recipe for anything that says to add ketchup.

Here is my recipe, for what it's worth:

1/2 lb of chuck steak ground (get your butcher to grind it for you)
1 large white onion
4/5 cloves of garlic
3 chipotle chillies (or chipotle sauce) - adds essential smokey taste
some fresh chillies (I grow my own so just use whatever is around), add according to taste
tom puree
1 tin plum tomatoes
Worcestershire sauce (pronounced WOOSTER, just FYI)
1 bottle of ale/beer
dry chilli flakes
1 tin red kidney beans
2 squares of dark chocolate
salt, pepper and dark sugar
cumin
hot smoked paprika
chili powder

Add a tablespoon of a flavourless oil to the pan and heat it up. Add the paprika, cumin and chili powder. Heating the spices like this is essential to open up their flavours. After 1-2 minutes add in the diced onion. Stir around and cook for 5 minutes. Add the garlic and chopped chillies (fresh and chipotle) Lower the heat and simmer on the lowest heat for around 15 minutes, makes the onions nice and sweet.

Remove all of that from the pan, and set aside in a bowl.

Turn the heat up, add mince, fews good splashes of the worcestershire sauce and brown meat. When brown all over, add the bottle of beer and turn heat down. Cook until all the beer has evaporated. About 15 mins or so.

Add back in the spices, onion, chillis and garlic. Add tom puree, tin of toms, seasoning and a little sugar. (Like a teaspoon). Add the 2 big squares of good dark chocolate. Stir up.

Cook like this on the lowest heat possible with a lid on the pan for an hour. Stir. Cook for another hour. Taste. If not hot enough, add some dried chili flakes. Stir. Add in the kidney beans and cook for another hour.

Serve. Fucking nice.

[bns666]

Originally Posted by DamianJ

Yeah, I'd shy away from any recipe for anything that says to add ketchup.

Here is my recipe, for what it's worth:

1/2 lb of chuck steak ground (get your butcher to grind it for you)
1 large white onion
4/5 cloves of garlic
3 chipotle chillies (or chipotle sauce) - adds essential smokey taste
some fresh chillies (I grow my own so just use whatever is around), add according to taste
tom puree
1 tin plum tomatoes
Worcestershire sauce (pronounced WOOSTER, just FYI)
1 bottle of ale/beer
dry chilli flakes
1 tin red kidney beans
2 squares of dark chocolate
salt, pepper and dark sugar
cumin
hot smoked paprika
chili powder

Add a tablespoon of a flavourless oil to the pan and heat it up. Add the paprika, cumin and chili powder. Heating the spices like this is essential to open up their flavours. After 1-2 minutes add in the diced onion. Stir around and cook for 5 minutes. Add the garlic and chopped chillies (fresh and chipotle) Lower the heat and simmer on the lowest heat for around 15 minutes, makes the onions nice and sweet.

Remove all of that from the pan, and set aside in a bowl.

Turn the heat up, add mince, fews good splashes of the worcestershire sauce and brown meat. When brown all over, add the bottle of beer and turn heat down. Cook until all the beer has evaporated. About 15 mins or so.

Add back in the spices, onion, chillis and garlic. Add tom puree, tin of toms, seasoning and a little sugar. (Like a teaspoon). Add the 2 big squares of good dark chocolate. Stir up.

Cook like this on the lowest heat possible with a lid on the pan for an hour. Stir. Cook for another hour. Taste. If not hot enough, add some dried chili flakes. Stir. Add in the kidney beans and cook for another hour.

Serve. Fucking nice.

dark chocolate?

[DamianJ]

Originally Posted by bns666

dark chocolate?

yes, as dark as possible. 80% cocoa solids as a minimum. Not sure why, but it really adds a little something to the overall taste. It doesn't taste of choc at all, but adds a nice touch. IMHO, chili and choc works well together.

[PR_Glen]

i can't do the chocolate thing.. gives it too much of a mole flavour which i don't really dig at all.

[LeRoy]

Need to start hitting some chili cookoffs this year

[Jesse1984]

Here's mine, I usually change up the ingredients every time [use different meats / peppers / spice amounts] but this is the base I start with. I really don't like beans so I cut up big chunks of portabella mushrooms and takes their place marvelously.

2 tablespoons butter
3 tablespoons vegetable oil
2 red bell peppers, diced (about 2 cups)
1 green bell pepper, diced
2 jalapenos, minced (about 2 tablespoons)
2 cubanelle peppers, diced
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 cup sliced white mushrooms
.5 cup sliced portabella mushrooms
1 pound boneless chuck, cut into pieces
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage (I just used regular sausage, cut into bits)
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
5 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager amber beer
1 cup beef stock

Brown meats in separate pan, drain the fat. (I put chuck and sausage together and then did the ground beef.)

Then in large stock pot on high heat put in all peppers and onions, stir for five minutes or until they start to caramelize. Then add garlic and meats, stir together until evenly distributed. Then add spices, (I combined them in a dish first so I wasn't dumping them in one at a time.) Stir until evenly coated.

Then add tomato paste, sauce, beer, and mushrooms. Stir for two minutes until everything is immersed and mixed then turn to low heat and simmer for 6 hours stirring occasionally.