Good Chili Recipes?

[Stu Gotz]

I was wondering if anyone has any rock-em sock-em chili recipes they wouldn't mind sharing.

Thanks in advance.

[irul&ublo]

Paging KQ....paging KQ....white courtesy telephone.

[72Twenty]

Look no further than Chugwater, Wyoming.

(You should catch the Chili Festival this sumer....)

Here is a recipe:

Good Stuff

[JMO]

I just made the best batch of chili ever - for me, that is. Start with half a pound of bacon (everything's better with bacon - see Schmear's post), add two pounds of raw ground sirloin, two chopped red onions, three chopped red peppers, a huge can of crushed tomatoes in garlic, three spoonfulls of minced garlic, black pepper, salt, and then your spices (chili powder, thyme, oregano, cumin, dried mustard, cayenne pepper). Cook for an hour covered, add kidney beans, cook for 30 minutes uncovered and then WHAMMO!! Sweet goodness. Serve with tortilla chips or split open a boule of sourdough and pour in the chili. Top with fresh mozarella.

Sooooo good.

[Stu Gotz]

and then your spices (chili powder, thyme, oregano, cumin, dried mustard, cayenne pepper).

That sounds delicious. How would you break out the spices, for I am truly a cooking noob. Tablespoon each?

[KQ]

Pigs' feet - don't forget the pigs' feet

[JMO]

2 tablespoons of chili powder, 1 tablespoon whole cumin, 2 teaspoons thyme, 1 teaspoon dry mustard, 1 teaspoon cayenne pepper. And let the bacon fat render (about five minutes) before adding anything else. But change up the spices as you see fit. The way I've got it now, it's got a real good kick to it.

Thanks to Brooke Dojny and her "New England Cookbook" for that one. Although it calls for venison rather than sirloin. It's up to you.

[LAN]

Paging KQ....paging KQ....white courtesy telephone.

He's asking if anyone has a recipe, not the ability to cut and paste from a website.

[powder11]

1 tbsp. oil
1 lb ground turkey
1/2 lb ground pork
1 onion chopped
1 each red bell pepper; green bell pepper seeded and chopped
1 large jalapeno seeded minced
3 large galic cloves, minced
1/4 cup chili powder
1 tbsp. dried oregano
1 tbsp. ground cummin
1 tsp. salt
1/2 tsp cinnamon
1/4 tsp cayenne
2 bay leaves
2 28 oz cans of diced plum tomatoes
2 cups of brewed dark roast coffee
2 tbsp cider vinegar
19 oz can of kidney beans rinsed and drained
1/4 cup chopped cilantro

heat oil over medium to brown ground beef and pork. stir in onions, all peppers, garlic, chili pow, oregano, cummin, salt, cinnamon, cayenne and bay leaves. cook until vegetables are soft. stir in tomatoes and their juices, coffee and vinegar. let simmer uncovered stirring occaisonally for 1 hour. stir in beans and simmer for 30 mins. remove from heat. discard bay leaves. stir in cilantro and serve.

[Dantheman]

Oh man, I've got one, and it's fucking fantastic, but it's not handy at the moment. I'll get on it tonight.

[Stu Gotz]

cider vinegar and coffee.

The plot thickens.

[Viva]

Real chilli no have beans.

[rideit]

But there really is no way to substitute the authentic flavors when you soak and grind lots of California, Aneheim, Pasillo, and New Mexico dried whole chile's. The individual powders that you can get in the hispanic aisle are close, though. I also use a bit of pork sausage to round out the flavor. Bacon is good. I am a fan of using a lot of slow roast, cubed chuck as opposed to classic ground. Last one I used an entire shoulder roast, cubed in 1/2 inch chunks. I make three-5 gallon batches, though.
Another advanced tip: briefly roast cumin seed in a dry pan before grinding it with a mortar and pestle. HUGE flavor boost.
also, add 20 whole garlic cloves per gallon of Chili, if stewing for over two hours. I stew 4 gallons for ten hours on the stovetop.
Good luck, making Chili is an addictive thing, much like homebrewing!

[Beaver]

He's asking if anyone has a recipe, not the ability to cut and paste from a website.

Meow.

I don't follow a recipie for chili. But generally, kidney beans, meat (used ground roadlill fawn last time) onions, garlic, tomatoes, peppers, lime, hot peppers, chili powder, cilantro, mabey some bacon, cayanne (if I want it hotter), and some After Death hot sauce if I want it hotter still. Cook it long and slow for better flavour (or use a pressure cooker if you're in a hurry).

[irul&ublo]

Jeez...turkey, ground pork, coffee...and BEANS????

In Texas, most of you would be shot.

Of course, most of you would rather be shot than be in Texas.

Guess it evens out in a karma sort of way.

[Viva]

Methinks it's time to pull out this oldie, but moldy.

Chilli Contest

THIS IS SOME KIND OF CHILLI CONTEST

For those of you who have lived in Texas, you know how true this is. They actually have a Chilli Cook-off about the time the Rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome.

The notes are from an inexperienced Chilli taster named Frank, who was visiting Texas from the East Coast.

Frank: "Recently, I was honored to be selected as a judge at a chilli cook-off. The Judge #3 called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chilli wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."

Chilli #1 (Mike's Maniac Mobster Monster Chilli)

Judge #1 -- A little too heavy on the tomato. Amusing kick.

Judge #2 -- Needs less tomato, but still has a hint of a kick to it.

Judge #3 -- (Frank) Holy S*** what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


Chilli #2 (Arthur's Afterburner Chilli)

Judge #1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge #3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre. They had to rush in more beer when they saw the look on my face.

Chilli #3 (Fred's Famous Burn Down the Barn Chilli)

Judge #1 -- Excellent firehouse chilli. Great kick. Needs more beans.

Judge #2 -- A beanless chilli, a bit salty, good use of peppers.

Judge #3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting s***-faced from all of the beer.


Chilli #4 (Bubba's Black Magic)

Judge #1 -- Black bean chilli with almost no spice. Disappointing.

Judge #2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chilli.

Judge #3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-LB. wench is starting to look HOT...just like this nuclear waste I'm eating! Is chilli an aphrodisiac?

Chilli #5 (Linda's Legal Lip Remover)

Judge #1 -- Meaty, strong chilli. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge #2 -- Chilli using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge #3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off.

It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chilli #6 (Vera's Very Vegetarian Variety)

Judge #1 -- Thin yet bold vegetarian variety chilli. Good balance of spices and peppers.

Judge #2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge #3-- I s*** myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that barmaid Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone.

Chilli #7 (Susan's Screaming Sensation Chilli)

Judge #1 -- A mediocre chilli with too much reliance on canned peppers.

Judge #2 -- Ho hum, tastes as if the chef literally threw in a can of chilli peppers at the last moment. I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.

Judge #3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chilli, which slid unnoticed out of my mouth. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. Damn it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.


Chilli #8 (Tommy's Toe-Nail Curling Chilli)

Judge #1 -- The perfect ending, this is a nice blend chilli. Not too bold but spicy enough to declare its existence.

Judge #2 -- This final entry is a good, balanced chilli. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 passed out, fell over and pulled the chilli pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chilli?

[INDY GS]

I don't cook, and don't know any recipies, but i do know that my wife just made some killer chili for dinner.

mmmmm.....chili......

[KQ]

He's asking if anyone has a recipe, not the ability to cut and paste from a website.

Geez - well "Happy New Year" to you too.

So if I know of a good recipe and would rather find it online then cut and paste it instead of retyping the whole thing it makes me a poser? Can I only post recipes that I dream up myself? Whatever.......

[shamrockpow]

Good luck, making Chili is an addictive thing, much like homebrewing!

And occasionally there is reason to mix both! Beef chili + one cup homebrewed IPA reduced on the stovetop =

[bagtagley]

I have nothing to add except unsweetened dark chocolate. A couple ounces adds richness and depth that'll knock your socks off. I'll also second the roasted cumin recommendation.

[fez]

I have nothing to add except unsweetened dark chocolate. A couple ounces adds richness and depth that'll knock your socks off.

that's my secret ingredient.
well, not so secret now i guess.
a tablespoon or two of cocoa powder also works.

[Dantheman]

Alright, bosses are gone, here she goes:



The super duper uber chili secret is...make your own chili powder

Store bought stuff tastes like ass, you will need

3 ancho chiles, stemmed, seeded and sliced
3 cascabel or anaheim chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon (preferably smoked) paprika


Prep the chiles by snipping off the end with scissors and shaking out the seeds, then cut into smallish pieces with the scissors (you could use a knife, but why?). Place the cut chiles and cumin seeds into a heavy pan that has been heated over med-high. Cook them, moving frequently for 4-5 minutes until the cumin is fragrant and toasted-looking (you'll probably hear a few seeds pop). Pour out onto a cutting board or plate and allow to cool. When cool, add the toasted cumin and chiles to a blender along with the other indregients and process until everthing is a fine powder. Wait 1-2 minutes before taking off the blender lid or you'll mace yourself. After waiting, open the lid and inhale the intoxicating aroma. Keeps 5-6 months in an airtight container.


For the chili you will need:

1 heavy dutch oven, preferably cast iron (you can find these cheap as dirt on ebay)

2-3 pounds beef, pork, and/or lamb (Not ground, cheaper is better and definitely go with at least beef and pork. I've made it with all beef, all pork, and various combinations and the combinations are always better. You can't really taste the different meats, there's just an extra complexity there that is missing when you do all one meat)

2 teaspoons peanut or canola oil
1 1/2 teaspoons kosher salt
1 20oz bottle of beer, preferably a medium ale
1 16-ounce container salsa
3 handfuls of tortilla chips, crushed
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon of your homemade chili powder
1 teaspoon ground cumin

Preheat you oven to 250

Cube the meat into 0.5-1" pieces. Place in a large mixing bowl and mix in the oil and salt. Heat the dutch oven over med-high and brown the meat. You'll need to brown in batches so that you don't overcrowd the pan, move the first batches to a clean mixing bowl while the rest of the meat is browning. When all of the meat is browned and in the bowl, pour in the beer and deglaze the pot. Pour in the meat and any juices that may have escaped and then add the rest of the ingredients. Stir to combine and bring to a simmer. When it has reached a simmer, slap on the lid, put it in the oven and cook for 3 hours. Garnish with some sour cream, cilantro and avocado and try to save some for lunch.

This can also be done significantly faster if you have a pressure cooker. Do everything the same except skip the oven and reduce the cooking time to 30 minutes.

[acostiga]

just a little psa: don't chop up jalapenos while rushing to make some chili and then go and do something stupid like rub your eyes... or worse, take a whiz without first washing off yer hands. trust me.

[altachic]

Oh man, I've got one, and it's fucking fantastic, but it's not handy at the moment. I'll get on it tonight.

DTM makes some of THE best chili I have ever had and he is right, the key is make your own Chili Powder.

I have grown up in a family and extended family who love to cook, and his chili is amazing.

[FigureEleven]

I like to use ground lamb instead of ground beef. It is a habbit I picked up in NZ due to the price of lamb vs. beef. Never looked back since.