Chili Recipes Anyone?

Discussion in 'The Okie Corral' started by DR. HOUSE, Feb 16, 2010.

  1. DR. HOUSE

    DR. HOUSE Everybody Lies

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    I will be using beans.

    Anyone have anything special they put into their chili?

    I like spicy but I have to keep it toned down for the wife and little boy.

    Anyone use any special spices or sauces that make people stop and say, Hey whats that?

    Anyone?
     
  2. boozer

    boozer

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    Use real ingredients. NO CHILI POWDER!

    Most chili powder consists of garlic powder, onion powder, oregano, cumin, salt, ect.

    Chop real garlic, onion, whole cumin seed, and everything else. I still use dried chilis, but chop them myself. Take the seeds out for mild, leave them in for hot.
     

  3. Davegrave

    Davegrave Dapper Dan

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    Don't ask me. I just made the best pot of chili I ever had....but it cost me about $80.
     
  4. PAGLOCK23

    PAGLOCK23 NRA Member

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    Start with 1/2 pound italian hot sausage, and 1/2 pound lean ground beef, and 1 tablespoon drippings, and 1/3 cup onion -- chopped, and 2 cloves garlic -- minced, and 32 ounces canned tomatoes -- undrained, chopped, and 16 ounces canned kidney or pinto beans -- drain/rinse, and 1/2 cup dry red wine, and 1/2 cup water, and 1/2 teaspoon beef flavor instant bouillon granules, and 1/3 cup worcestershire sauce, and 3 tablespoons chili powder, and 1 tablespoon honey, and 1/4 teaspoon dried red pepper, and 1/4 teaspoon celery salt, and 1/4 teaspoon tabasco sauce, and salt -- to taste, and Remove the sausage from its casing. Brown the sausage and ground beef in a larg e skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skille t. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skille t. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover. Simmer for 30 minu tes, stirring occasionally. Season to taste with salt and pepper. Serve hot., This is the one I use but I add more honey and some extra drops of my super hots sauces but only one drop of each on you use. I also put in some extra chili powder. I like mine hot. I think the red wine is the secret.
     
  5. skanless

    skanless IPA ISLAND

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    Tagged for some good recipes.
     
  6. DR. HOUSE

    DR. HOUSE Everybody Lies

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    cool, thanks man. Might have to try some wine.
     
  7. scwine

    scwine ^%(#@$^!!!!!!!

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  8. roy hobbs

    roy hobbs Infidel

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  9. 05FLHT

    05FLHT

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    I use the packet, brand does not matter. Brown and drain the meat, leaner meat makes it easier. Add the packet and coat the meat. At this point I add chunky salsa, drained beans (I prefer black beans) and a BIG can of tomato sauce (I do not use water). If it fits your fancy, you can also add canned or frozen corn. Either you can simmer covered on low, or you can put it in a crock pot on low. I will usually cook it for an additional 1 - 1&1/2 hrs.

    I make the cornbread (sweet) from scratch.
     
  10. DR. HOUSE

    DR. HOUSE Everybody Lies

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    whats your cornbread recipe
     
  11. DR. HOUSE

    DR. HOUSE Everybody Lies

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    I might try adding a little Guinness beer.
     
  12. KB2MBC

    KB2MBC NRA Life Member

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    I'm gonna keep an eye on this one.
     
  13. Slotback

    Slotback Glock 35 Millennium Member

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    Obligatory "Then it's not chili" :tongueout:

    Seriously, I hope that its taste is pleasing to everyone's palate.
     
  14. DR. HOUSE

    DR. HOUSE Everybody Lies

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    how do you figure its not chili?

    I have honestly never herd of not putting beans in chili?

    Must be a texas thing.........
     
  15. HKUSP45Css

    HKUSP45Css

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    It is, in Texas, beans in a pot of meat sauce is "soup" not chili.

    Try heading to your local Mexican market and get some dried arbol, ancho and guajillio peppers, toast them lightly, soak them in hot water for 20 minutes and then roll a chiffonade and cut them into razor thin strips ... put THAT in your chili for some real flavor with only a mild heat.

    Also, if you decide to use powder, see if you can find "chile" powder (I like Gebhardt's in a pinch) not "chili" powder. The former is ground chiles, the latter is a spice mix that yankees thinks makes soup taste like chili. Use more than you think you should, again it's a very mild heat but a lot of chile flavor.
     
    Last edited: Feb 16, 2010
  16. Mattog22

    Mattog22

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    tagged for good eating

    I actually read that chili came from pemmican, from the southwest US, dried meat and fat pounded together and dried chilis added as seasoning to make a long lasting non-perishable trail food. You won't find our chili with beans in Mexico unless they are catering to tourists.
     
    Last edited: Feb 16, 2010
  17. Ol' Dirty

    Ol' Dirty

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  18. crimsonaudio

    crimsonaudio 15 or 30?

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    My fav chili recipe:

    Ingredients
    • 2 1/2 pounds beef chuck, cut into 1 inch cubes
    • 2 1/2 pounds pork shoulder, cut into 1 inch cubes
    • 1 tablespoon kosher salt plus more to taste
    • Freshly ground black pepper
    • 1/3 to 1/2 cup olive oil
    • 2 large Spanish onions, chopped
    • 10 large cloves garlic, minced
    • 1/4 cup New Mexico red chile powder
    • 2 tablespoons ancho chile powder
    • 1 tablespoon ground cumin
    • 2 teaspoons oregano, crushed (preferably Mexican)
    • 6 cups beef or chicken broth, homemade or low-sodium canned (see note)
    • Two 15 1/2-ounce cans pinto beans, drained and rinsed
    • Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.
    Directions

    Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.

    Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.

    In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice.
     
  19. DoubleWide

    DoubleWide

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    I've used this recipe before. http://www.recipezaar.com/The-Best-Chili-You-Will-Ever-Taste-73166

    You just have to be careful balancing the coffee, beer, and brown sugar. The first time, I left out the brown sugar. It was good, but it needed the sugar for balance. I added it a day later and it came out very good. The next time, it was way too sugary. Otherwise, I think you could drop all of them if you wanted to.


    I also tried this one. It's just a nice solid chili, nothing weird to it.

    SPICY CROCK POT CHILI:

    1 to 2 pounds of ground beef (depending on your preference)
    1 onion (diced)
    2 to 3 (or more!) fresh jalapenos (sliced thinly)
    1 small can green chilies
    1 green pepper (diced)
    1 Tbsp red pepper
    ½ Tbsp black pepper
    1 packet hot chili seasoning
    2, 8oz. cans tomato sauce
    1 can condensed tomato soup
    1 can water (soup can)
    1 can spicy chili beans
    1, 16oz. can stewed tomatoes (chopped)

    Brown ground beef with diced green peppers and onions. Drain.
    Mix chili seasoning into beef and simmer for 5 minutes.
    Add all ingredients to crock pot and stir well.
    Cook on low for 8-10 hours.
     
    Last edited: Feb 16, 2010
  20. doubletap1

    doubletap1

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    Brown sugar. About a third of a cup in a standard size crockpot. Best chili secret I've ever tried. :cheers: