anyone have any great chili recipes?
 

beef or chicken, no tomato chunks? yeah I'm not looking to make mango tuna fish chili or anything bizarre and liberal. just some great beef or chicken chili...?

what about a green/white chili instead of tomato based?

FIESTA CHILI BIANCO

1 1/2 tbsp. oil
2 cloves minced garlic
1 medium carrot - diced
2 stocks of celery - diced
1 large onion - diced
1 small orange or yellow pepper, chopped
1 jalapeno pepper, chopped (veined and seeded)
1 Anaheim pepper, chopped
Add 1 1/2 tbsp cumin
1 tsp. oregano

Saute oil, garlic, carrot and celery first, adding rest of ingredients. Saute until slightly browned and softened in a Le Creuset French Oven over medium heat.
Add: 1/4 cup flour to vegetables, stir to incorporate completely.

Slowly add:
1 20oz chicken broth
Stir in:
1 lb browned ground turkey or 2 cups diced, cooked chicken breast (left over turkey works well)
1 4oz can chopped mild green chilies
1 large jar (14oz) Great Northern Beans
1/4 tsp cayenne pepper - Optional
Salt and pepper to taste
Simmer 10-15 minutes

Add:
1 1/2 cup finely shredded Monterey Jack cheese
1/2 cup sour cream
Stir until cheese is melted and flavors are blended

Garnish with sliced green onion and minced fresh cilantro, if desired.

Each serving is approx. 211 calories.


I add slightly more peppers, we use 2 or 3 jalapenos. It's spicy, not overly spicy or hot. It's probably my favorite chili recipe :thumbsup

not bad, I will leave out the celery and flour

I don't like chunks of tomato so this is my go-to recipe:

1 lb hamburger
1 lb italian sausage
1 large onion
2 15 oz cans kidney beans
1 15 oz can pinto beans
1 15 oz can black beans
3 8 oz cans tomato sauce
1 6 oz can tomato paste
1 dark beer (killians or guinness)
1 tablespoon paprika
1 tablespoon ground red pepper
2 tablespoons chili powder
1 green pepper
1 yellow, red, orange pepper
4 garlic cloves
1 4 oz can green chiles (diced)
1 tablespoon worcestershire sauce
2 tablespoon cumin
1 14.5 can beef broth
1 spoonful of peanut butter (to add a hint of sweetness, could sub brown sugar)
2 jalapenos (cut top off and throw rest in, seeds and all)

-Brown meats with onion
-Assemble rest of ingredients in pot
-Boil and then simmer for 2 hours (covered)

another good one... i usually just use ground beer or beef chunks and spices. chili powder, garlic powder, cumin, black pepper, salt, dash of cyane... after that's all browned up,.. some water and and simmer for 20 min

I just throw it together out of my head, couple cups of beans, soak over night in beer, then bring to a low heat till almost all of it is gone, add a bunch of veggies and peppers, 1 1/2 lb lean ground beef, 1 lb of ground sauage, chili power, spices to taste, couple cans of tomatos, usually does it up for a good chili.

My veggies I stir fry with oil at a high heat

I'm a vegetarian so here is my Chili Sin Carne

-------------
4 tablespons of butter
1 lb red peppers
1/2 lb green pepper
1 large yellow onion
1 large red onion
1/2 lb mushrooms
1/2 elephant garlic
1 lb celery
1 lb corn
1/2 sliced carrots
1/2 lb black beans
1/2 lb red beans
1/2 lb pinto beans
1/2 cup chipotles in adobo sauce pureed
4 tablespoons oregano
4 tablespoons cumin
3 cubes vegetable bouillon
4 tablespoons chili powder
-------------

1/2 lb black beans, 1/2 lb red beans and 1/2 lb pinto beans that I soaked in water over night. Then put them in a pressure cooker until the regulator weight fully levitates at which time the heat is turned off and the pressure cooker is allowed to cool off. This seems to give me perfectly cooked beans every time.

Next make a very simple Tomato Puree. 4 lb of tomatoes I cut in half and boiled for 5 minutes. Drain the water and put them in a blender with their skin and seeds to puree them. Take this along with 1 cup of bosonic vinegar in a pan that is heated until it reduces down to a thick texture.

Next chop a red onion and yellow onion that is added to a pan that has some browned some butter in it and cook the onions until they become translucent.

Next add chopped red and green peppers to the onions and cooked the mixture until the peppers are tender at which time add the chopped mushrooms, frozen corn, chopped celery and frozen sliced carrots and continued cooking everything until everything was tender.

While cooking the vegetables also roast the garlic at 350 for 20 minutes. Slice the garlic and add this in as well.

Take the vegetable bouillon that has been dissolved in 1 cup of water was add to the vegetables to make a thick soup of vegetables ready to be used in the chili.

Finally the beans and tomato puree are added to a large sauce pan along with the cooked vegetable mix, oregano, cumin, pureed chipotles in adobo sauce, chili powder and enough water to give a thick soup like consistency. Bring this to a boil and then simmered for about an hour.

i make the best god damned chili ever!

Do you like spicy chili?

If so Ill drop a good quick tut on how to make close to the best god damn chili ever. Only I make the best :winkwink:

heck yeah!!!

steak chunks - I just get the precut packaged pieces at the store. Get whatever meat you like. CHUNKS!

canned beans. You can roll out soaking your beans, but I just get canned.
2 pinto
2 kidney
1 black

Tomato sauce. one of those fat boy cans. Or get the puree in smaller cans and mix with a little water. I also usually find a diced chunk tomato with chili pieces in it. Thats good for substance.

onion if you want... I go with and without at times.

peppers. This is where flavor and heat come from.

at least 2 jalapenos More if youre batching this shit up.
2 habaneros - makem good ones. Dont be a puss ;)

Spices - dont skimp on the sparkles.

Ground Cumin... this is your chili flavor!!! put enough but dont overdo it either.
Chilipowder... Go ape shit with this. I put in a good amount. You cant really over do this.
Onion and garlic powder.
Black pepper. dont skimp but dont go ape shit like the Chili powder ;)



I always cook up my meat first and I season it all as well. Ill cook it up with it coated in chili powder and pepper.

Combine all the sauces and spices in a crock pot.get it warm. open and drain all the cans of beans. I usually get a colander and combine them all in there, rinse them off and then throw them in with the mix. Add the meat as well. let it cook for at least 5 hours. You will need to check it ever half hour or so. Stir it. Add water if you need to. Add spices if you think you need to. The longer it cooks, the better it is.

An hour before its done. make your corn bread. YOU HAVE to have cornbread.

that shit will heat you up and warm your belly for sure.

Obviously, cut the peppers up in lil slices.

That's pretty close to the way I do it. But I find that going with nothing but black beans is good, also taking your time and using fresh garlic instead of powder makes a huge difference.

Finally I like to wait till its basically done and then melt a ton of cheese in there. Monterrey Jack or something along those lines takes your chili to a whole new world.

Forgot to mention, I also discovered recently that adding a liberal amount of your favorite wing sauce at the last minute is great.

the vinegar?

cool, I'd leave out the tomatoes

I was thinking more along the lines of Frank's but I guess there's vinegar in there. In any case I like the way it tastes.

i usually do throw some minced in.

also, i do at times leave out tomatoes and onions and and stick with a HEARTY chili

best chili i've ever had/made:

http://www.theppk.com/recipes/dbreci...p?RecipeID=104

Most of the recipes above seem to be missing the oregano. It's almost as crucial as the cumin.

what the fuck kind of nasty ass italian or something weird fucking chili is that?

Seems like it would ruin chili to me...

You need Mexican oregano. It adds depth of flavour that you can't get get otherwise.

hrmmm, well ill keep it in mind i guess...

i find the best way to do chili easy is to just start with canned chili, and add in veggies, meat, and whatever goodness as you see fit. same way i do spaghetti sauce really. start with a base, and spice it up...

What the hell *is* chili ?????

Ive been wondering about this for ages. All i know is that "Columbo" (from the detective series) used to love chili....

:1orglaugh :1orglaugh :1orglaugh

cilantro

ahhhh damn, so all along Columbo was eating chili con carne.

I get that...... i love chili con carne.

If you're not from the southern US then it doesn't actually matter what it is. In case it does, the recipes above will give you an idea.

You could probably call it "cowboy stew" and be about right.

Don't use oil.

Chop up about three slices of chopped bacon (if you can't get pork suet) and use that as a base for the chili and "trinity" (chopped onions, celery and green pepper).

Garlic is optional to me.

I usually add a teaspoonful of cumin to the basic three tablespoons of chili powder I start the base with.

I add a cup of beef broth mixed with beer (instead of water), preferably hop-heavy beer, after I brown the meat in the chili mix.

I use lean ground beef or finely chopped/sliced pieces of beef.

Using actual chili peppers depends on who you're making it for; some people don't like the hotness.

Regardless, add Tabasco.

So:

3 slices chopped bacon
2 big onions, chopped fine or rough
2 stalks celery, chopped fine or rough
2 green peppers, chopped fine or rough

? Garlic is up to you - tons or a single clove

2 tablespoons chili powder
1 teaspoon cumin
1 cup of beer
1 tablespoon beef broth

1-2 lbs beef, ground or chopped
2 cans, or about 3 pounds of fresh, chopped Tomatoes

Always on medium heat:

Melt the chopped bacon (or pork suet) 'til very liquid and just gristly bits are left.

Add chili powder and cumin 'til mixed and goopy.

Add onions first. When coated and slighty caramelized...

Add celery. When coated and sizzling...

Add green pepper and garlic (if you're using it) till coated and sizzling (don't let the base burn too much).

Add beef till "browned" or however long you want, then...

Sprinkle with Tabasco and...

Add beer/beef broth and mix well.

When it's bubbling again, let it simmer about ten minutes, or add tomatoes immediately.

Turn down the heat to low.

Cover for an hour if you're using fresh tomatoes; don't cover if you're using canned.

Go away and let it be for hours - if you're using fresh tomatoes stir again after an hour when you remove cover, then let it simmer for a couple of hours.

Serve with raw onion slices.

Cheese is optional; I prefer anything tortilla.

:D

:D

this sounds good, I must remember bacon!

I'd have to look for it, but I have one for Pumpkin Spice Chili and it's the best chili ever.

sad, AfterShockMedia would have been all over this thread. The dude loved cooking from scratch and his culinary posts were great reads. Made me drool it all sounded so good and sometimes he'd post pictures and it looked as good as it sounded.

rip ASM :)