What is your Chili Recipe?

[Colonels_Wear_Blue]

Welp...now I've gotta go get stuff to make Chili.

 

Thanks, BluegrassPreps.

[BigVMan23]

Whatever recipe you decide to use, do yourself a big favor. Add beer, not water. Beer is THE main ingredient. And above all, don't use light beer. You're welcome. :thumb:

 

Chicken stock for me instead of water...and no hamburger, very finely diced tri-tip (or similar cut) of beef, and NO BEANS and by gosh absolutely no spaghetti! all meat and spices.

[Colonels_Wear_Blue]

Welp...now I've gotta go get stuff to make Chili.

 

Thanks, BluegrassPreps.

 

I've been fiddling around with a few chili recipes for a handful of years. I put a couple additional tweaks on one of them on Saturday...let it simmer on low for about a day and a half. I had a bowl for lunch today, and I think I pretty much nailed what I was looking for.

 

If you want to try it, be warned, you need a BIG pot.

 

2-1/2 lb bottom round cut into 1/2" cubes and browned

2-1/2 lb ground turkey browned

1 lb ground pork

1/2 lb uncooked bacon, gut into 1/2" pieces

4 average-sized tomatillos, diced (about 1/2 lb total)

1 large onion, diced

1 green pepper, diced

1 poblano pepper, minced

1 banana pepper, minced

1 jalapeno (with seeds), minced

1 jalapeno (seeded), minced

(1) 28 oz. can tomato sauce

(1) 28 oz. can petite diced tomatoes

(1) 28 oz. can fire roasted diced tomatoes

(4) 15.5 oz. cans of beans (I use kidney, black, red, and pinto)

(1) 14.5 oz. can beef broth

1-1/2 tablespoons crushed fennel seed

1-1/2 tablespoons salt

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons ground turmeric

1-1/2 teaspoons red pepper flake

1-1/2 teaspoons white pepper

1-1/2 teaspoons black pepper

1 teaspoon rubbed sage

1/2 teaspoon ground cumin

1/2 teaspoon ground mustard

Edited January 4, 2018 by Colonels_Wear_Blue

[Colonels_Wear_Blue]

I've been fiddling around with a few chili recipes for a handful of years. I put a couple additional tweaks on one of them on Saturday...let it simmer on low for about a day and a half. I had a bowl for lunch today, and I think I pretty much nailed what I was looking for.

 

If you want to try it, be warned, you need a BIG pot.

 

2-1/2 lb bottom round cut into 1/2" cubes and browned

2-1/2 lb ground turkey browned

1 lb ground pork

1/2 lb uncooked bacon, gut into 1/2" pieces

4 average-sized tomatillos, diced (about 1/2 lb total)

1 large onion, diced

1 green pepper, diced

1 poblano pepper, minced

1 banana pepper, minced

1 jalapeno (with seeds), minced

1 jalapeno (seeded), minced

(1) 28 oz. can tomato sauce

(1) 28 oz. can petite diced tomatoes

(1) 28 oz. can fire roasted diced tomatoes

(4) 15.5 oz. cans of beans (I use kidney, black, red, and pinto)

(1) 14.5 oz. can beef broth

1-1/2 tablespoons crushed fennel seed

1-1/2 tablespoons salt

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons ground turmeric

1-1/2 teaspoons red pepper flake

1-1/2 teaspoons white pepper

1-1/2 teaspoons black pepper

1 teaspoon rubbed sage

1/2 teaspoon ground cumin

1/2 teaspoon ground mustard

 

Edited January 4, 2018 by Colonels_Wear_Blue

[Run To State]

[ATTACH]65080[/ATTACH]

 

Looks and sounds fantastic! Imagine if you had added a can of beer to the recipe!

 

Just kidding with you, CWB, I bet it was delicious!

[coldweatherfan]

Here's a BGP chili thread from the past with some good stuff.

 

http://bluegrasspreps.com/bgp-break-room/chili-recipes-288728-page2.html

[coldweatherfan]

Whatever recipe you decide to use, do yourself a big favor. Add beer, not water. Beer is THE main ingredient. And above all, don't use light beer. You're welcome. :thumb:

 

Yep.

 

Substitute beer, chicken stock, or beef stock for water in virtually any soup recipe.

[coldweatherfan]

I've been fiddling around with a few chili recipes for a handful of years. I put a couple additional tweaks on one of them on Saturday...let it simmer on low for about a day and a half. I had a bowl for lunch today, and I think I pretty much nailed what I was looking for.

 

If you want to try it, be warned, you need a BIG pot.

 

2-1/2 lb bottom round cut into 1/2" cubes and browned

2-1/2 lb ground turkey browned

1 lb ground pork

1/2 lb uncooked bacon, gut into 1/2" pieces

4 average-sized tomatillos, diced (about 1/2 lb total)

1 large onion, diced

1 green pepper, diced

1 poblano pepper, minced

1 banana pepper, minced

1 jalapeno (with seeds), minced

1 jalapeno (seeded), minced

(1) 28 oz. can tomato sauce

(1) 28 oz. can petite diced tomatoes

(1) 28 oz. can fire roasted diced tomatoes

(4) 15.5 oz. cans of beans (I use kidney, black, red, and pinto)

(1) 14.5 oz. can beef broth

1-1/2 tablespoons crushed fennel seed

1-1/2 tablespoons salt

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons ground turmeric

1-1/2 teaspoons red pepper flake

1-1/2 teaspoons white pepper

1-1/2 teaspoons black pepper

1 teaspoon rubbed sage

1/2 teaspoon ground cumin

1/2 teaspoon ground mustard

 

This looks really good.

 

I think too many people get caught up in just making it hot. All of those peppers lend a different layer of flavors. I tell people all the time. If they want it hotter, don't eliminate the milder peppers, add additional hot ones.

Edited January 4, 2018 by Colonels_Wear_Blue

[Colonels_Wear_Blue]

This looks really good.

 

I think too many people get caught up in just making it hot. All of those peppers lend a different layer of flavors. I tell people all the time. If they want it hotter, don't eliminate the milder peppers, add additional hot ones.

 

I agree...if I want to turn up the heat on my chili I usually just add in some Louisiana Hot Sauce in my bowl as I'm eating it. I like tasting all the different peppers in the mix. I also realized while I when I looked back up at my recipe that I forgot to list diced tomatillos. I edited those into the posts, just in case anyone decides they want to give it a shot.

[Colonels_Wear_Blue]

@TheDeuce mentioned chili in the St. X Tigers vs. St. X Bombers thread, so now I've been thinking about chili for the last hour and a half :lol2:

 

Anyone made a pot yet this year now that the cool-down finally is upon us? I'm thinking I'm due.

[TheDeuce]

Thanks for finding this thread. I will be stealing everyone's tasty secrets.

[theguru]

@TheDeuce mentioned chili in the St. X Tigers vs. St. X Bombers thread, so now I've been thinking about chili for the last hour and a half :lol2:

 

Anyone made a pot yet this year now that the cool-down finally is upon us? I'm thinking I'm due.

 

Oh yes! I am already one pot in with a good portion still in my freezer and I used some ingredients from this thread including @mcpapa 's beans.

[Colonels_Wear_Blue]

We need to put together a BGP cook book :lol2:

[TheDeuce]

Reading this thread gives me heartburn, and I like it.

[Getslow]

This looks really good.

 

I think too many people get caught up in just making it hot. All of those peppers lend a different layer of flavors. I tell people all the time. If they want it hotter, don't eliminate the milder peppers, add additional hot ones.

 

Tumeric, cumin, fennel... I like where your brain’s at. A little cardamom and you’re basically on your way to curry chili.