Chili Recipes

[coldweatherfan]

Saw a lot of folks boasting about how good their chili is in the debate thread. Well here goes, let's see what the BGPers have. I'll start.

 

This is CWF's award winning chili. Not mild but not blazin'. A great balance of spices, with multiple layers of flavor. For those who like mild, cut back on the hot items but do not eliminate them. They are all part of a the balance.

 

 

INGREDIENTS

· 2 pounds ground beef chuck

· 1 pound bulk Italian sausage

· 1 (15 ounce) can pinto beans, drained

· 1 (15 ounce) can red beans, drained

· 1 (15 ounce) can kidney beans, drained

· 1 (15 ounce) can chili beans in spicy sauce

· 2 (28 ounce) cans diced tomatoes with juice

· 1 (6 ounce) can tomato paste

· 1 large yellow onion, chopped

· 3 stalks celery, chopped

· 1 green bell pepper, seeded and chopped

· 1 red bell pepper, seeded and chopped

· 1 large japaleno pepper, seeded and finely diced

· 1 tablespoon bacon bits

· 4 cubes beef bouillon

· 1/2 bottle beer

· 1/3 cup chili powder

· 1 tablespoon Worcestershire sauce

· 1 tablespoon minced garlic

· 1 tablespoon dried oregano

· 1 tablespoon Italian seasoning

· 1 tablespoon white sugar

· 2 teaspoons hot pepper sauce (e.g. Tabasco™)

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· 1 teaspoon cayenne pepper

· 1 teaspoon paprika

 

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Add tomato paste and cook into meat.

3. Pour in the beans, spicy chili beans, and diced tomatoes. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

 

It is my personal opinion that chili is best if you allow it to completely cool, then reheat to serve. This process steeps out the full flavor of all of the spices and veggies.

[Run To State]

Mine's secret, sorry, can't share it.

[oldrambler]

Sounds great CWF, I am going to try it. :thumb:

 

Ours is pretty simple but very good imo:

 

2lb ground venision (can also use beef)

salt , pepper, garlic salt to taste

(1) Lg. can diced tomatoes (or canned tomatoes if you can from the garden)

(1) small can tomato sauce

(1) small can tomato paste

(1) Can Chili Hot Beans

(1) Can Red Kidney Beans (drained)

(1) Green Bell Pepper (seeded and diced)

(1) Pkg. of "Chilo" with onion chili seasoning

(1/2) Lg. Onion (chopped/diced)

(1) Bottle of Beer

Texas Pete hot sauce

 

Brown the seasoned (salt,pepper, garlic salt (if using venison) to taste) venison or beef with the Green pepper & onion. Drain if needed (venison is really lean and may not need to be drained)......

Add the can of diced or canned tomatoes, stir....

Add the tomato sauce, tomato paste, stir.....

Add the pkg. of Chilo w/onion chili seasoning....

Add the drained kidney beans, can of chili hot beans & beer (all or part of 1bottle, again-your preference), stir.......

Stir all well, add hot sauce to taste.........

 

Bring chili to (almost) a boil, turn the heat down to a low and simmer for 45min to 1 hour.

 

We love the venison chili and also will use ground beef but jmo venison chili is the best. (should you use venison, use garlic salt when seasoning)

[oldrambler]

Mine's secret, sorry, can't share it.

 

That's not fair.....

[rockmom]

Mine is evolving...I'm still perfecting it. I'm a perfectionist, so I prefer to wait until I have it "right". :lol: 25 years (and counting) of research. Mine will be the chili by which all others are measured when I do release my recipe!:clap:

[Run To State]

Mine is evolving...I'm still perfecting it. I'm a perfectionist, so I prefer to wait until I have it "right". :lol: 25 years (and counting) of research. Mine will be the chili by which all others are measured when I do release my recipe!:clap:

You mean second to mine. :walk:

[Run To State]

That's not fair.....

I know, that's how I am though. :lol:

[00Rocket28]

2 pounds ground deer burger meat

1 pound deer sausage

3 packages Chili-O seasoning mix

2 cups chopped onions

2 cans Ro-Tel tomatoes with chili peppers

1 large can tomato paste

1 quart tomato juice

Salt and pepper to taste

4 cans spicey kidney beans

Cayene Pepper to taste

 

Brown meats and onions; drain. Put in large pot(s) and add seasonings, tomatoes,

tomato paste and tomato juice. Rinse and drain beans and add to mixture.

 

Add rest of ingredients and cook for 30 to 45 minutes, stirring often. This will

make two big pots and serve 15-20, or recipe can be cut in half.

[Run To State]

2 pounds ground deer burger meat

1 pound deer sausage

3 packages Chili-O seasoning mix

2 cups chopped onions

2 cans Ro-Tel tomatoes with chili peppers

1 large can tomato paste

1 quart tomato juice

Salt and pepper to taste

4 cans spicey kidney beans

Cayene Pepper to taste

 

Brown meats and onions; drain. Put in large pot(s) and add seasonings, tomatoes,

tomato paste and tomato juice. Rinse and drain beans and add to mixture.

 

Add rest of ingredients and cook for 30 to 45 minutes, stirring often. This will

make two big pots and serve 15-20, or recipe can be cut in half.

No beer? Shame...

[00Rocket28]

No beer? Shame...

 

I'm too busy drinking it

[Run To State]

I'm too busy drinking it

:laugh: :laugh: :laugh:

 

Nice!

[coldweatherfan]

Made a pot of chili tonight. Excellent as always.

[oldrambler]

I know, that's how I am though. :lol:

 

I heard that about you.

[Hearsay]

I am from out west, so my chili is beanless. I use lard, suet, beef, cactus, serrano and poblano peppers, and green tomatillos.

 

Its a variation on an old Marlboro Cyclone Chili recipe that my dad used back in the 70's. Mighty fine with some jalapeno cornbread.

[Beechwoodfan]

This is one of my favorites, out of a church cookbook. I have changed it a bit for our own tastes, but here is the original.

 

1lb dried Northern beans 2 tsp. coriander or fresh cilantro

2 lbs boneless chicken or turkey 1 1/2 tsp oregano

2 medium onions 1/4 tsp cayenne pepper

2 (4oz) cans chopped green chilies 1/4 tsp ground cloves

4 garlic cloves, minced 1/4 tsp cumin

1 Tbsp olive oil 2 jalapenos, minced

6 c chicken stock 1 c. sour cream

3 c Monterey Jack Cheese

 

Soak beans overnight. Simmer chicken in lg. pot 15 min;drain. Cool, remove skin and cube. Heat oil in same pot over med heat. Saute onions till clear. Stir in garlic, chilies, coriander, oregano, cloves, cumin, cayenne, and jalapenos. Saute 2 min. Drain beans and add to pot along with stock. Bring to boil and simmer 2 hours, stirring occasionally. Add chicken, 1 cup cheese, and stir well. Serve with cheese and sour cream.