Thanks!

I made this yesterday and everyone loved it!

It is a great recipe. Planning to make it again here soon. Glad you enjoyed :thumb:

My favorite is a texas chili like gametime posted earlier. The only thing i'd add is chorizo. I have recently discovered the delights of chorizo and to me it makes any chilli recipe better. Italian sausage adds a lot of depth too, like in coldweather fans recipe. I usually go one or the other and add it to other people recipes.

Made me a HUGE pot of my TX style (all meat, no beans) chili last night...and dang I hit it just right on the combo of savory, spicy, hot and sweet.

 

8 pounds...yep you heard right...8 pounds of chuck and shoulder roast cut into 1/2 inch chunks. Instead of using water or beef stock I use chicken stock. I think it gives it a richer flavor, and to me beef stock can be a little too much. Then add all my dry spices, tomato puree and sauce, green chilies, smoked ancho's, diced garlic...little brown sugar and honey. Ummm ummm, it's good stuff.

 

Unfortunately most of it won't be for us. Girlfriend's place of work is having their monthly birthday celebration and chili was the pot luck food choice. She asked me would I make a batch of it for her as no one there evidently had ever had TX style chili before. They dang better like it after spending what I did to make that much.

That sounds awesome!!!!!

That sounds awesome!!!!!

 

Oh man PP, it freaking is. I'm always experimenting with my recipe...the gf and her girls don't like anything with much "heat", and she asked me this time not to make it too hot, so I'm always trying to find a combo that fits both our flavor profiles. This one has some "late heat" in it that gives it that late bite but doesn't overpower you up front, good smokey flavor, lots of spice and some really good sweet notes.

Made a pot of Chicken taco soup that came out excellent.

 

3 lbs Boneless Skinless Chicen Breasts

1 Quart Chicken broth

1 lb hot turkey sausage

1 6oz can tomato paste

2 cans diced tomatoes with onions, peppers, and Celery

1 can Rotel original diced tomatoes with green chili's

2 cans Chili hot beans

1 lb bag frozen corn

2 packets taco seasoning

1 packet ranch dip seasoning

 

 

1. Cook 3 pounds of chicken breast in a quart of chicken stock. Let it cool and shreadded the chicken.

2. Filter the stock though a fine sieve. I always a coffee filter basket. They do a good job of getting the solids out of the stock.

3. Brown 1lb of spicey turkey sausage. Drain fat (won't be much).

4. Add the tomato paste and cook into the meat for a few minutes.

5. Add half of the chicken stock.

6. Add the 3 packets of seasoning mix, stir until disolved.

7. Add all of the other ingredients.

8. Add the shreaded chicken.

9. Add a little more stock if it's too thick.

10. Bring to a boil, then simmer.

11. Adjust the thickness to your taste with the remaining stock.

 

It's not real spicy, it just has a little zip. So some jalepenos or hot sauce on the side is aways a good thing for the folks who like to kick it up.

 

Shreaded cheese and a dollop of sour cream go well with it, and I like Fritos instead of crackers.

So my TX style chili was a huge hit at my girlfriends work party, said everyone was raving over it. I brought me a big bowl of it to work today...I think it was even better after sitting in the fridge for a day. Man it was good. Buddy here at work who I gave a small bowl to wants the recipe. I think I stumbled on the holy grail here, I might not want to give my secret away.:sssh:

Cooked some chili on Sunday. Really simple recipe from dad, which turns out was Grandma's on the other side:

 

2 lbs of ground chuck (I use ground turkey)

2 cans of Cambell's tomato soup

2 cans of Gold's diced tomatoes

2 cans of Brooks chili beans

3/4 cup of water

Chopped Onions

Ketchup - I don't measure, just squeeze

Chili Powder - Again, I don't measure, just pour

 

2 hours on High and 2 hours on low.

 

Love it.

I made some chili on Monday evening that we waited and had for dinner last night. It was REALLY spot on...for what I wanted, anyway. I made it in my 8qt cast iron dutch oven so I could cook it slowly in my oven rather than using a crock pot, which isn't quite as exact for heat control. It filled the dutch oven about 3/4 of the way, so it would make for a full crock pot of chili - we froze about half of it.

(2-1/2) pounds beef tips
(2) pounds ground turkey
(2) cups diced onion (about 2 medium onions or 1-1/2 large onions)
(4) jalapenos, charred on the grill, seeds removed, and diced small
(2) 28-ounce cans diced tomatoes
(1) 28-ounce can tomato sauce
(1) 15.5-ounce can dark red kidney beans, undrained
(1) 15.5-ounce can pinto beans, undrained
(1) 6-ounce can tomato paste
(1) tablespoon salt
(1) tablespoon fresh minced garlic (about 4 cloves)
(1) tablespoon paprika
(1) tablespoon chili powder
(1) teaspoon black pepper
(1/2) teaspoon ground cumin
(1/4) teaspoon ground cayenne pepper

1) To give this one some extra depth of flavor, I put the beef tips on a cookie sheet, and put that out in my smoker for about 90 minutes on 210° F with a healthy batch of chips to make sure the beef tips got plenty of smoke on them. It's not enough to heat to cook them all the way through, but they will give off a lot of their juices - which I saved and dumped into my pot.

2) Add a little olive oil to the bottom of the dutch oven and brown the turkey on the stove (may be easier to do in small batches). Remove the ground turkey into a bowl and set aside.

3) Add a the diced onion to the dutch oven on medium heat, and sprinkle the salt over the onions. Once the onions have started become translucent, add in diced jalapenos. The onions will release a lot of liquid as they brown. Once the liquid has reduced by about two-thirds, add in the tomato paste and continue to stir for another two to three minutes.

4) Return the ground turkey to the dutch oven. Add in the beef tips, as well as any juices accumulated on the cookie sheet with the beef tips, and all of the remaining ingredients and spices to the dutch oven. Stir to combine, cover, and place in a 250° oven for a minimum of 3 hours.


There's minimal heat in this chili recipe. You would definitely be safe to add in more cayenne or diced jalapenos, or to leave some of the seeds in the jalapenos without necessarily burning people out who aren't necessarily big on spice. It's easy to tweak those things to your liking.

The longer the chili stays in the oven on that low temp, the more tender the beef tips end up. After three hours, they were pleasingly tender, but were just short of the point where they kind of fell apart when you hit them with your spoon. I ended up really happy with the way they were. It was almost a full day after cooking to when we ate the chili, and it was absolutely spot on for dinner on one of the first chilly days of the fall.

Anybody planning on making a pot of chili with the really cold weather coming on?

16 hours ago, Colonels_Wear_Blue said:

Anybody planning on making a pot of chili with the really cold weather coming on?

Today. ?‍♀️

My creation is pretty basic.

I have four pounds of Laura's Lean Beef.

McCormick's chili powder, three packs of normal and one hot.

Bring the beef to a light boil in distilled water and then drain completely.

Add the chili mix and more distilled water to the pot and bring it to a light boil.

Add lots of onions (diced this time) and baby bella mushrooms and again bring to a light boil.

Add four normal cans of chili beans and one 28oz can of diced tomatoes.

Bring the entire pot to a slow boil and let it simmer for about an hour.

Stir often throughout the process.

Freeze about half of it.

I have chili for the next month now. 

It wouldn't be complete without a picture.

I take the cans of gold star, put them in the crock pot, add some beans, and then, here is the trick, I add some Texas Pete's hot sauce.