Good Chili Recipes?

[PapaBear]

Hey guys,

I've tried a couple of recipes that have come out ok, but am looking for a really good chili recipe. Anybody have an old tried and true they are willing to share?

Thanks

[pond007]

Place Holder for later. I've got a great recipe that I got out of a Marlboro cookbook. Simply awesome. Please hold...

[Blake]

Here's mine that I posted at the other place some time ago...still use it

2 lbs cubed stew meat or tri-tip cut into smaller pieces
1 large onion diced small
2 jalapeno peppers de-seeded and diced
2 Pablano or similar large chiles seeded and diced
3 cloves garlic, minced
2 tbl fresh ground cumin
4 tbl chili powder of choice ( i happen to make my own)
2 cans diced tomatos or 6-8 roma tomatos seeded and diced
1 med to large can of chili beans (optional)
2 cans tomato juice or v8
2 tbl olive oil
kosher salt and fresh ground pepper

in large pot, over medium heat, heat 2 tbl of olive oil then add meat, a few pinches of salt and fresh pepper plus 1 tbl of your chili powder. stir to combine and brown the meat. remove meat and add onions with another pinch of salt and sautee the onions. if pan is a little dry after removing meat add a pat or 2 of butter. once onions turn translucent, add garlic and jalapeno and pablano. cook for about 5 minutes. re-add meat along with tomatos and stir in your cumin and remaining chili powder. cook for 1 minute and then add enough tomato juice/v8 to cover. bring to a slow boil and reduce heat to low. slap on the lid and simmer for about 10 minutes. stir and taste, add salt and pepper to taste if needed. keep on a low simmer as long as you like. the longer it cooks of course the better it gets. i usually let it cook at least 4 hours stirring occasionally. sometimes i have done the final assembly in a crock pot and let it slow cook for 6 to 8 hours.

a few keys i've found is you really need to used fresh chili powder if you can find it. also if you can buy whole cumin and grind your own do that as the cumin flavor is much more pronounced. ever since i started making my own chili powder and using whole cumin i just can't go back. another trick i've used in the past that some people like is to use half tomato juice and half beef stock. this tends to make for a slightly thinner but more "beefy" tasting chili. beef stock though tends to be very salty so if you're watching your salt this might not be a good idea. also, if possible use stew meat or dice up your own chuck roast. it makes for a much heartier and more tastey chili than ground beef. if you must use ground beef, then consider throwing in a half pound or so of ground pork. it hads a different texture level as well as some delicious pork fat goodness tot he party

My Chili powder recipe
3 dried ancho chilis, stemmed, seeded and cut up
3 dried chipotle chilis, stemmed, seeded and cut up (i used to use dried habaneros)
3 dried arbol chilis, stemmed, seeded and cut up
2 tablespoons whole cumin seed
2 tablespoons garlic powder or 2 1/2 tablespoons dried minced garlic
1 tablespoon dried oregano, fresher the better
1 teaspoon smoked paprika

put the chiles and cumin in a pan or cast iron skillet over medium high heat while moving the pan constantly over the heat. when you smell the cumin toasting (and hear it starting to pop) remove from heat and let cool. after they are cool dump the chiles and cumin along with the other stuff in a blender or small food processor. blast the hell out of it till it's a fine powder. word of advice...let it settle well before taking the top off unless you enjoy macing yourself. put in something airtight and it should last for about 6 months. it will make about 1/2 cup of good chili powder. i tend to use alot of chili powder (chili, meat rubs, soups, etc) so i typically make triple batches.

hope these help point you in a good direction.

[j p frog]

3 meat sweet/hot(4 alarm) chili

1-1/4# of chicken breast/pork/beef(all three...total of 3-3.5# of meat)
medium yellow onion..chopped
(2) 16 oz cans chicken broth
(2) cans rotel hot
(2) cans rotel mild(or the new ones with lime)
(1) can chopped tomato
(1) can white beans
(1) can black beans
(3) TBSP chili powder
(1) TBSP cayenne pepper
(1) tsp each of onion and garlic salt
10-20 squirts of tobasco sauce
1/2-1 cup of splenda sweetener(I use this as I am diabetic..can use sugar if you prefer)

brown the meats(chopped to bite size) with the onion
add meat to crock pot along with all the above and cook for 5-6 hours...half of time on high..then down to med/low.

you can add more spice to make it hotter...if too hot..then add a bit more splenda/sugar.... this chili fools you...starts out sweet...then WHAM...the heat gets you!

[T]

I love me some chili, but the beans in chili don't love me.

anyone got a bean free version they like. I know some put spaghetti in chili. Just looking for some alternatives.

T

[j p frog]

I love me some chili, but the beans in chili don't love me.

anyone got a bean free version they like. I know some put spaghetti in chili. Just looking for some alternatives.

T

try some of this or HTFU!:)

http://www.beanogas.com/

[fubar32]

I love me some chili, but the beans in chili don't love me.

anyone got a bean free version they like. I know some put spaghetti in chili. Just looking for some alternatives.

T

2 easy steps:

1) Find a chili recipe with beans that looks good.
2) Don't put in the beans.

There. All set. :rolleyes:

-mike

[sunsetpizza]

Here's an awesome white chili recipe. - The recipe os freely given out at the restaurant - or at least it was a few years ago.
Anyone recognize the place?

http://i272.photobucket.com/albums/jj166/sunsetpizza/forums%20stuff/whitechillirecipe.jpg

[mackel46]

Here is my chili recipe I make all the time. You can use Hot Sausage instead of the sweet ones.




2 pounds ground round beef

1 pound Italian sausages, skinned and crumbled

5 tablespoons vegetable oil

4 cups fresh or canned beef stock

1 teaspoon saffron threads

2 cups coarsely chopped shallots

2 tablespoons finely chopped garlic

One 10-ounce can green chilies, chopped to form a rough puree

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 tablespoons chili powder

1 teaspoon salt

Freshly ground black pepper, to taste

One 6-ounce can tomato paste

One 30-ounce can red kidney beans, drained




In a large heavy skillet, brown the ground meat and sausage in 2
tablespoons of the oil. Transfer to a 4-quart pot. In the same
skillet, add the beef stock and bring to a boil.


Remove the stock from the heat, then crumble the saffron and add to
the stock. Set this aside.


Add the remaining 3 tablespoons of oil to a second skillet and cook
the shallots and garlic for 5 minutes, stirring frequently. Remove
from the heat.


To the second skillet add the chilies and seasonings. Stir together.


Add the tomato paste and beef stock to the second skillet. Mix
together thoroughly, then add this to the meat and bring to a boil.
Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours.


Add the beans 10 minutes before completion.

[doughboy63]

Here's mine that I posted at the other place some time ago...still use it



blake, used this recipe to cook up a pretty tastey batch of chili last night. Did the beef broth with the tomato juice to make it almost soup like, but thicker. Was quite good, wifey liked it too. +rep sir.

[Blake]

blake, used this recipe to cook up a pretty tastey batch of chili last night. Did the beef broth with the tomato juice to make it almost soup like, but thicker. Was quite good, wifey liked it too. +rep sir.

Glad you liked it sir :). It's a pretty good base recipe to tweek how you want. I think I change something in it slightly every time I make it but the basic stays the same.

[BadAxe]

Place Holder for later. I've got a great recipe that I got out of a Marlboro cookbook. Simply awesome. Please hold...

Man, how long we holding this place for you? Post the damn recipe already. lol.

Actually looking for a good recipe, I knew this thread was somewhere in here. Any other good ones fellas?

[Hemps]

I was given the task of making some Chili this weekend. 2 questions.

1)How many people do these recipes generally feed?

2)Could I make any of these recipes the day before then just warm up in the slow cooker the next day or would that alter the flavor to much?

[Blake]

1: Depends on how big a bowl really, but my recipe (though I don't make it that way anymore) will fill a large crockpot.
2: Most definitly, that's actually prefered. Tomato based food like Chili actually taste better the second day. When we have chili comps here at work I always make the chili the day before and then warm it up in a crock pot the next day.

[Hemps]

1: Depends on how big a bowl really, but my recipe (though I don't make it that way anymore) will fill a large crockpot.
2: Most definitly, that's actually prefered. Tomato based food like Chili actually taste better the second day. When we have chili comps here at work I always make the chili the day before and then warm it up in a crock pot the next day.

Thanks. That's all the info I need. Now off to the store after work to pick me up some chili stuff.

[SWASS]

Here's mine that I posted at the other place some time ago...still use it



hope these help point you in a good direction.

I just used this recipe and it's in the slow cooker now :p

Can't wait to try it out.

Thanks for the tips.....

[Moddy]

Found this recipe on a PC I fixed for someone - I stoled it and kept it muhahhahaha


I have been making chili for a couple of years now and have had several people ask me for my recipe. The problem was, I didn't have it written down because I'm always tinkering with the ingredients. Yesterday, I quantified the recipe and figured out the nutritional information.

Ingredients:
1.25 lbs lean ground turkey
1 onion, chopped
3/4 green pepper, chopped
3 serrano chilis, chopped
1 Tbsp extra virgin olive oil
1 Tsp black pepper
30 oz tomato sauce
6 oz tomato paste
15 oz black beans (canned)
15 oz kidney beans (canned)
1/2 clove garlic, finely chopped
1 Tsp Tabasco
1/2 Tsp cumin
1/2 Tbsp cayenne pepper
3 Tbsp chili powder
2 Cups drinking water

Directions:

1) Put 1 Tbs of olive oil in a large pot. Cut up onion, green pepper, Serrano chilis, and garlic and add to pot. Cook vegetables on medium heat for 3-5 minutes, stirring frequently.
2) Add ground turkey. Add pepper. Cook until browned, stirring frequently.
3) Add remaining ingredients (EXCEPT BEANS). Add tomato sauce and water first. Stir as you add ingredients. Bring to a gently boil on medium high heat. Reduce heat to low and cook for 30-60 mins. Stir regularly.
4) Drain and rinse canned beans. Then, add to pot. Bring to a gentle boil on medium heat and return to low heat. Cook an additional 15-30 mins on low heat.
5) Enjoy!

Nutritional Information*:

Per 1 Cup serving
Calories: 208.25
Fat: 4.25 g
Sat fat: 1 g
Protein: 15.5 g
Carbs: 20.75 g
Fiber: 5 g
Chol: 28.25 mg
Sodium: 628 mg**

Entire batch
Calories: 2395
Fat: 49 g
Sat fat: 12 g
Protein: 180 g
Carbs: 239 g
Fiber: 55 g
Chol: 325 mg
Sodium: 7225 mg**

* Nutritional information was used as provided on product. Additional information (peppers, onion, etc) was found at www.nutritiondata.com.

**Note that there is considerably less sodium present in the chili than the nutritional info states. When the beans were drained and rinsed, a great deal of sodium was removed. This was not taken into account for the nutritional info since I could not find an appropriate way to measure this.

[JCinPA]

Frankly, I just kinda throw it together each time, I don't normally use a recipe. I have, I just don't usually. But I like to try them once in a while. This link will keep you busy for a while! Foodnetwork collection of chili recipes.

"Chili Recipes - Best Chili Recipes, Turkey & Vegetarian Chili" (http://www.foodnetwork.com/recipe-collections/chili/index.html)

[ACE'S FULL]

You can take any of the listed recipes and make a good bowl of red. My sorta secret ingredient is Ancho Chili Powder. You use that in place of standard chili powders and you have lotsa :win: in your bowl of red. Smokey but not a lot of heat.

Good shit!!

[Rob]

30 minute chili

Brown 1 lb lean hamburger (drain if you buy the cheap stuff)
Add 3 cans of Ranch Style beans http://ecx.images-amazon.com/images/I/21LiUNvdxyL._SL500_AA300_.jpg
Add 1 cup Pace Salsa
Simmer on low for 20-25 minutes (hell, sometimes I don't even wait that long...)

Feeds ~4

Use that brand-o-beans, and Pace brand salsa or ymmv....