Chili Recipes

11B CIB

11B CIB

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Because of @NCMedic's thread, here's my go to chili recipe

Ingredients:
- 1/2 a sweet onion (whole onion is fine if you like a lot of onion)
- 1.5lbs ground beef
- 3 TBSP chili powder (you can start lower or go big depending on how hot you like it)
- 1/2 TSP seasoned salt
- 1/2 TSP pepper
- 1 can (10oz) Campbells tomato soup
- 1 can (14.5oz) Hunts diced tomatoes with sweet onions (undrained)
- 1 can (10oz) of Rotel diced tomatoes w/ green chilis (mild)
- 1 can (16oz) can of Bushs chili beans (Pinto beans, can be whatever spiciness)
- 1 can (15oz) Bushs black beans (drained)

Steps:
- Open all cans and pour into a large pot, heating (not to boiling) and stir.

- Take onion and chop coarsely. Preheat sauce pan and brown the ground beef with chili powder, seasoned salt, pepper, and add HALF the onion you are using in total.

Once the meat browns, stir the now-seasoned meat into the large pot with all the other ingredients. Bring to boil, then reduce heat and simmer for 20-30 minutes to let the flavors meld

Eat!
 
Call me a Chili snob if you will. But chili should never have beans from a can. :D
My recipe varies depending one what peppers I can get.
The only dry seasoning I use is chili powder, cumin and salt.
Stew beef rather than ground beef.
If I have fresh tomatoes I will spin those up in my vitamix instead of canned tomato sauce.
Dry black beans, soaked in water for 24 hours. This actually helps breakdown the starches and reduce outgasing afterward.
Red onion chopped.
Green and red bell peppers.
Jalapenos, habaneros, pablano, Hungarian hot peppers, and if the market has more variety of hot peppers I add them.
I work hard to find that line between hot with flavor and just hot. Of course that line varies between people.

Crock pot for a minimum of 8 hours. Over night usually. :D
When I am making it for a cook off at work, I cool it fast and keep it in the fridge for 4 days minimum then cook again 4 hours before serving.
 
Funny how a chili recipe is never quite the same from one batch to the next, for me...

A baseline recipe, a little of this, a bit of that, add more of this other thing...next thing I know, I've got something steaming hot, delicious, and never wrote down exactly what all I put in it!

Typical ingredients:

Browned ground beef/turkey for the meat. Sometimes I brown it up in bacon grease...because bacon.

Beans. Kidney beans, black beans, whatever. Or mix up a few different ones.

At least one onion chopped up. A BIG onion. White, yellow, whatever.

Tomatoes...chunked and/or diced.

Tomato juice. Or V8. Or Spicy V8.

Chili powder. Best I can get is made by my oldest sister-in-law. Barring that, McCormicks...regular or spicy. Or both. Or any other brand I may find.

Misc. spices, like cumin, cayenne powder, garlic powder, some kinda seasoned salt (or sea salt or regular salt, etc.), ground pepper, whole red peppers (or any other pepper). And/or any other spice in the rack that strikes my fancy.

Diced hot peppers of some kind.

Hot sauce...or maybe have that on the side for others.

Maybe there's something sitting on the shelf that strikes my fancy to add...or in the crisper tray in the fridge...or maybe even leftovers suitable for addition.


If I want it thicker sooner, I'll add tomato paste. If it's an all-day job, that started with dry beans the day before, I'll probably just keep adding tomato juice/V8 as it cooks down.

Never tried and liquer, but Rum sounds good for the next batch.


MY WIFE makes a chili that's all meat. Her dad once told me "You Northerners know how to ruin a perfectly good chili by adding beans!" I laughed and told him "That just means there's more for me!"

My wife's chili is what I would call "sloppy joe" or "Manwich"...I don't think of that as "chili", but it's d*mn delicious! She can call it whatever she likes, I'll still eat it! One of these days I'll have to take notes as she makes it.
 
When I have the time and we're entertaining I make Guy Fieri's Dragon Breath Chili:


Ingredients

2 tablespoons butter
3 tablespoons bacon grease, or canola oil
2 red bell peppers, diced (about 2 cups)
2 jalapenos, minced (about 2 tablespoons)
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15.5-ounce) cans pinto beans, with juice
2 (15.5-ounce) cans kidney beans, with juice
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Cooking Directions

In large stock pot over high heat, add butter and bacon grease.

Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much.

Cook until meat is nicely browned and cooked through, about 7 to10 minutes.

Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.

Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock.

Add beans, lower heat and simmer for 2 hours.

Serve in bowls and garnish with Saltine crackers, green onions and shredded Cheddar.

Yields: 10 to 15 servings


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For regular weeknights like tonight I keep it pretty simple and do the McCormick Tex Mex stuff which is actually pretty good and super simple and fast to make!

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Here's one I've done that has a unique flavor to it

Dr. Pepper Chili

serves 4-6

2 tablespoon olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
2 teaspoons kosher salt
2 teaspoons of chili powder
2 chipotle chile en adobo chopped, plus 1 tablespoon of sauce from the can
1 pound of lean ground beef
1 can of Dr Pepper
1 large can (28 ounces) whole peeled tomatoes
1 medium can (14.5 ounces) of diced fire-roasted tomatoes
1 small can (8 ounces) tomato sauce
1 (15 1/2-ounce) can of dark red kidney beans, drained

Saute onion and garlic in olive oil, just until they start to soften. Add salt, chili powder, chipotles and chipotle sauce and stir until combined over heat. Just a minute or two.Add ground beef and break up as it browns. Once browned, add Dr Pepper and scrape all the yummies from the bottom of the pan. Let reduce over medium heat to half the amount of liquid.Use kitchen shears (or your hands if you prefer) to cut (or crush) up the whole peeled tomatoes. You don’t need to go crazy. Just a few snip, snips to break up the tomatoes. Add tomatoes, and their juices to the pan as well as the tomato sauce and fire roasted tomatoes. Let your chili simmer on the stove for at least 30 minutes until nice and thick. Add the beans during the last five minutes so they can heat through.This chili is very flavorful and spicy, reduce the spiciness by using only one chipotle in the recipe.
 
I'll give you guys my secret recipe.... Isn't one.

Yesterday's chili:
3lbs of 80/20 ground beef
2 lbs of Carne Picada
1/2 green,red, yellow pepper, minced
1 white onion, minced
4 stalks celery,minced
2 jalapenos, minced
2 serranos, minced

Brown the meat in batches and drain the fat.
In separate pan saute the veggies in some ghee.
Combine the meat and veggies back in the pot.
Generous dose of chipotle powder, cumin, and chili powder. Used Badia yesterday, I don't measure.. just eyeball.
As well as good dash of cayanne and black pepper with salt to taste
Add about 3 jars of salsa to your preference, was about 3/4 a jar of some habanero salsa we had in the fridge and then 2 more of Green Mountain Gringo roasted pepper hot salsa.
2 cans of tomato paste.
I add water till it hits the rivets on the side of my pot,stir, lid and set on low till we decide to eat.
 
Damn, today would be a good chili day! Sitting at the cabin, snow on the ground, chili simmering on the wood stove, good John Wayne movie on, big drink a likker! What's not to love!?
 
Shrek said:
Calling @wolfpack65

C'mon girl, I know you got good chili recipe to share.

@Don I know you got one too

@Wahoo95 where are you?
Click to expand...

haha...yea, i do and usually it incorporates beans, which some don't like, but I make it for myself and as long as wolfie is happy, it's all good.

I wish I were gonna be home this weekend and I'd put a batch together.
I do have some that I made, oh probably 2yr ago, pressure canned and in my cabinet. :)

The next cold snap, I'll make up a batch and post the recipe...but that could be towards the end of the year.....
 
Miss Lily's Chili

2.5-3 lb chuck roast cubed and rough chopped in food processor
2 tbls rendered beef suet
2 tbls olive oil
1 large Spanish/Yellow Onion chopped
3 large japaleno peppers seeded and chopped (leave in seed and ribs for heat, if you must)
1 serrano pepper chopped (as above)
3 garlic cloves minced
1 tbls dried mexican oregano
1/4 c chili powder (recipe to follow)
1 tsp ea cayenne pepper, chipolte powder (add more or less to taste)
2 tsp ground cumin
4 cans Hunts "Fire Roasted" tomatoes
1 c each dried dark red kidney beans, pinto beans, black beans soaked overnight (optional)
1/3 c cider vinegar
3 tbls corn masa

Heat beef fat and olive oil together in large heavy dutch oven over medium high heat. Brown chopped beef. Add oregano, 2 tbls chili powder and cumin, mix thoroughly. Then add onion and peppers stirring until veg is soft. Next add garlic. When garlic is fragrant, add 2 cans tomatoes. Bring to boil then lower heat and simmer covered for 1.5 hours.

While chili is simmering, if using beans, cook soaked beans until soft. I use pressure cooker for this step.

After 1.5 hours, add remaining 2 cans tomatoes, the remaining chili powder, the beans (if using) and vinegar. Stir and simmer 1 hour.

To finish, add enough water to the masa to make a thin paste (think pancake batter) and stir evenly into chili. Cook until chili is thick and raw corn taste has gone.

Serve with fresh tortilla/corn chips, chopped scallions, shredded cheese and sour cream for garnish.

Chili Powder

3 ea dried ancho, and new mexico chiles
2 dried japone peppers
1 tbls cumin seed
1/4 c granulated garlic
2 tsp Hungarian paprika (Szeged is the best)
1/4 tsp smoked Spanish paprika

Remove stems and seeds from dried peppers. Roast peppers and cumin seed in a dry cast iron pan over medium heat until peppers being to smoke a bit and cumin seeds begin to pop. Add everything to blender jar and mix until all ingredients a fully pulverized. (Note: peppers and cumin will be hot, use a towel to hold top on the blender while processing)

This will likely make more than needed for the chili above. Store any remaining powder in a airtight jar.
 
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