Chili

[Miss Mia]

It's that time of the year that chili starts sounding really good for dinner.

Alas, it's one of those things that everyone does different.  Beans, no beans.  Spicy, not spicy.

Share your recipes. 

[Chris]

My basic/starter chilli recipe...

3 pounds of ground beef
one large onion, medium dice
one large red pepper, medium dice
2-3 chipotle peppers, chopped
2-3 tablespooons of adobo sauce


Brown beef and drain off fat.  Remove beef and cook onion, red pepper.  Put everything back into the pot and cook on low (200*) for 8 hours.

[Chris]

I saw some cooking show where a hot dog stand was making their own chili sauce.  They filled a pot with water and squeezed a few pounds of ground beef into it until it turned into a beef and water slurry.  Dump in a bunch of spices, simmer for a few hours and you had chili sauce.  I think I might like to try that.  I found using a particular brand of adobo sauce (its more like a paste) instead of messing with lots of different spices worked for me.

[Flame]

Mine is an easy peasy recipe I learned in 8th grade home ec 100 yrs ago...I call it 3-2-1 chili:

3 cans chili beans (regular size)
2 cans diced tomatos (regular size)
1 can tomato sauce (regualr size)

1 lb ground beef
1 large onion, diced

1/2-3/4 cup chili powder

Brown the hamburger with the onion, then dump in the rest of the ingredients and let it simmer for a couple hours. 

[Wineslob]

I make a Mexican style chili.

Take about 10-12 dried Ancho (sp?)/New Mexico pods, seeded, half a cup of water, 2-3 cloves of garlic, 1 tbl oregano, 1 med white onion, S&P to taste and grind up in a blender till it's somewhat liquified (you still want small chunks). Heat in a sauce pan with a few tbls of oil till it begins to boil and releases the aromatics. Stop.
Brown either shredded or ground beef in the pot you want to use (10 qt works for me) drain the oil. Add the chili mixture after the meat is browned/drained.
 Then add the beans you want to use. Either canned or dried (soak for a day and drain) work. Usually I use 3-4 cans of red kidney beans and a can of black beans. Add water for desired consistancy. Simmer for an hour or 2.
I usually serve with cornbread and cheddar cheese.

[PoliticalChick]

I just made chili last night.

2 pounds lean ground beef
1 can tomato sauce
2 cans of stewed tomatoes
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
 
DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

The basic recipe is from Allrecipes, but I made some alterations.  Because I didn't have peppers on hand, I found a bag of frozen chopped onions and peppers.  Came out just fine.  A little spicy, but delicious.

[debk]

I don't really measure so this is kind of an estimate.

Approx 3 lbs of ground chuck and 1 1/2 lg onions diced. Brown with salt, pepper, garlic powder, and some Emiril's Original Essence (Bam!!!)then drain really well.

Put into soup pot with 2 cans of diced tomatoes.

Add about 1/2 cup of chili powder.

Let simmer for a couple of hours. Add more chili powder if needed, usually add a shake or two of cayenne.

Serve with shredded colby jack, sour cream, and extra diced onion. Sometimes we put Fritos in the bottom of the bowl then pile the rest on.

[Odin's Hand]

My Texas chili recipe passed down from my grandpappy.

3 lbs. ground beef
15 oz. can tomato sauce
1 cup water
1 tsp Tabasco sauce
3 heaping Tbsps ground chili powder
1 heaping Tbsp mexican oregano
1 heaping Tbsp cumin
2 onions, chopped
1 tsp of garlic powder
1 tsp salt
1 tsp cayenne powder
1 tsp paprika
3 habanero peppers minced
6 cayenne peppers minced
2 heaping Tbsps flour


Sear meat until grey. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, habaneros. Simmer one hour and fifteen minutes. Add thickening of flour mixed with water. Simmer another 30 minutes, stirring often.

[Thor]

My Chili Recipe

I NEVER EVER measure anything, so these measurements are close, but not exact

3-5 lb chuck roast, grilled and cooled -med rare to medium at most. (cut in small pieces & trimmed of fat)

one whole onion, Diced

some olive oil (or rendered suet for better flavor)

water to cover the meat by an inch

Chili powder (about a cup, maybe more)

cumin (small amount, 1-2 teaspoons)

Garlic, Crushed,  ( a couple of cloves, maybe more)

CAYENNE PEPPER, TO TASTE

a teaspoon of sage

salt

Take some olive oil ( better yet, rendered suet) and heat that in a big pot

fry the onions & garlic in the oil until almost clear

add the cut up, cooked meat

add water to cover

bring to a rapid boil

reduce heat to simmer

cook until meat shreds

cook for quite a while , until meat starts to get tender

add chili powder, sage, salt, & cumin

When close to done (an hour or two) I add a cup of my home made salsa


Serve with your favorite garnishes (shredded cheddar cheese, sour cream, feta cheese, chopped onions, etc)

Note: This usually is at least a two day project. The longer part is getting the meat to shred. you may substitute hamburger (chili grind, but it's not quite as good (if you're REALLY in a hurry)

Also, you may add Habanero sauce if you like it really hot !!!

too much Garlic tends to kill the spicyness of the cayenne

If you MUST use beans, please use pinto beans, dried. Just add more water to the chili to compensate for the beans

I absolutely LOATHE canned tomatoes, tomato paste or tomato sauce in my chili

My home made salsa recipe can be "acquired" if y'all ask REALLY nice...... 

[Wineslob]

My home made salsa recipe can be "acquired" if y'all ask REALLY nice......

 


Pretty please??????


















 

[Thor]

My Salsa Recipe

(this is more like Pico de Gallo)

A few tomatoes, finely diced

an onion , finely diced

a few serrano chilis, finely diced

some cilantro, finely diced

lime juice

Garlic, about two cloves, finely chopped

a big pinch of cumin

salt

Mix together after everything is diced/ chopped

refrigerate for a couple of hours (overnight is best)

eat with chips or put on your favorite Mexican dish !!!

Since my return to Texas, I've changed it a little. I've substituted a large can of Rotel tomatoes for the fresh tomatoes (the kind with the peppers already in it) because it's cheaper, easier, and gives a more salsa like look. It's just as good.

[Wineslob]

TY. 

[Inga]

Thor makes the BEST OF BOTH I've ever tasted. He's a really good cook inside and out. He has other great  recipes as well. He has great ribs. 

[Wineslob]

Thor makes the BEST OF BOTH I've ever tasted. He's a really good cook inside and out. He has other great  recipes as well. He has great ribs. 

Why do I find this highly suspect? 

[NHSparky]

I have seen no recipies yet which involve beer.

You people are not chili fans.  Beans in chili I can handle--sometimes.  Chili without beer, either in the chili or as a cooling beverage...for shame, people.

For shame.

[NHSparky]

My Salsa Recipe

(this is more like Pico de Gallo)

A few tomatoes, finely diced

an onion , finely diced

a few serrano chilis, finely diced

some cilantro, finely diced

lime juice

Garlic, about two cloves, finely chopped

a big pinch of cumin

salt

Mix together after everything is diced/ chopped

refrigerate for a couple of hours (overnight is best)

eat with chips or put on your favorite Mexican dish !!!

Since my return to Texas, I've changed it a little. I've substituted a large can of Rotel tomatoes for the fresh tomatoes (the kind with the peppers already in it) because it's cheaper, easier, and gives a more salsa like look. It's just as good.

This sounds really good.  Ro-Tel is kinda hard to find around here, though.  Hell, Mexican food in a restaurant that doesn't look/smell/taste like week-old dog food is damned near impossible.

I also like chili verde--good lean pork.

2-3 lbs pork shoulder or loin, diced

Brown pork.  Put it in a slow cooker and add:

3-4 cloves garlic
2 diced jalapenos
1-2 serranos (if you're adventureous)
2-7 oz cans diced green chiles (or fresh equivalent--thanks, Dad!)
2 tsp cumin
1 quart chicken broth
2 medium onions, medium dice
1 jar (16-20 oz) salsa verde (I like Herradura)
Just enough beer to cover all ingredients, or more chicken broth.
Salt and pepper to taste

Slow cook for 8-10 hours.  I can do this by the bowl or make chili burritos. 

Large flour tortilla
Refried beans (or regular pintos/black beans)
LOTS of cheese

Scoop of beans, scoop of meat, throw on some cheese, top with the broth and more cheese, microwave for 30-40 seconds so cheese melts.  Enjoy.
Salt and pepper to taste

[Chris_]

Travel-bachelor formula:

+


;)

[Thor]

This sounds really good.  Ro-Tel is kinda hard to find around here, though.  Hell, Mexican food in a restaurant that doesn't look/smell/taste like week-old dog food is damned near impossible.

One can used fresh tomatoes, but I've found that romas are the best, as regular tomatoes tend to be a little too watery. The other option is to use petite diced tomatoes from the can. The recipe may need to be adjusted a bit. A little more salt for the fresh tomatoes and perhaps a little less salt for the canned tomatoes. I never measure anything, so it's really difficult for me to write down my recipes. I go by taste and gut instinct. I use the Rotel tomatoes because it's quick, easier, and less messy. When I was in MN, Rotel tomatoes weren't real easy to find.

[debk]

Sparky....check on the top shelf where the canned tomatoes are in the grocery.....that's where they are here. I know Kroger's, Food Lion and Walmart carry them.

[Thor]

Sparky....check on the top shelf where the canned tomatoes are in the grocery.....that's where they are here. I know Kroger's, Food Lion and Walmart carry them.

Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......

However, one MIGHT try a Mexican grocery store....

[Chris_]

Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......

LOL!!!!

[debk]

Deb, he's in the NE. They are probably like Mn in that aspect, none or rarely found. After all, those folks think ketchup is a spice.......

However, one MIGHT try a Mexican grocery store....

oh.....

[NHSparky]

debk--he's not kidding.  Around here, ketchup IS a spice.  I'll look at Wally World again, but I can tell you that the selection of Mexican food at Hannaford's and Market Basket, in a word, SUCKS.  I actually got a couple of jalapenos a couple of weeks ago, and the checkout clerk literally did not know what they were.  I kid you not.

[debk]

debk--he's not kidding.  Around here, ketchup IS a spice.  I'll look at Wally World again, but I can tell you that the selection of Mexican food at Hannaford's and Market Basket, in a word, SUCKS.  I actually got a couple of jalapenos a couple of weeks ago, and the checkout clerk literally did not know what they were.  I kid you not.

WalMart has a really screwy way of stocking their shelves...at least here. I was in there a couple of weeks ago looking for canned mushrooms. Logic would put them in with the canned vegetables. Nope....they were with the  canned tomatoes and pasta. Any other store...the tomatoes would have been with the canned veggies too. 

If you think you would use them ....you may be able to order Rotel online. I add it to chili, and also mix it with browned turkey sausage, sauteed onions and Mexican velveeta for a hot dip. I use quite a bit in the winter.

[CactusCarlos]

1/2 cup chopped celery

I didn't see the word "Texas" anywhere in your chili recipe so I'm willing to overlook this culinary indiscretion. 

(Celery in chili?  Must be Mississippi thing or somethin'.)