Thick Chili/Stew Recepie?

[Revolution]

Anybody have one? I have always loved both, but every chili/stew I've ever had has pretty much had too much liquid in it for me. The closest I've ever had to what I'm looking for is Dinty Moore. While good, I'm looking for something thicker. I've always been a pretty good cook, so could ayou of you help me out?

[Thor]

People from the midwest don't eat "chili", they eat sloppy joe mix with extra ketchup & beans in it. I just like to use a grilled chuck roast or brisket, cut into small pieces (bite size or less), add about a cup of chili powder, some cumin, sage, garlic, water and onions. Let it cook until the meat shreds, minding the moisture level. Crock pots are ideal, but the stove top can work as well.

[Wineslob]

One I make is: 2-3 lbs of a lean cut of beef cubed. Dice an onion, red or white (diced to fit the blender), 1 tsp cumin, roughly 10 New Mexico pods (seeded) S&P, 2-3 garlic cloves and put it all in a blender (not the beef). Add enough water so that when it's blended it makes a slurry. The New Mexico pods are very mild, heat wise, so you can add hot chili's (I seed Habaneros) to the mix to make it as hot as you want.
Brown the beef with enough veg oil to get a good fry in the pot you will use. Take the slurry and boil/simmer in a frying pan for 1-2 min, just enough to release the aromatics in the garlic/onion. Add the slurry to the beef then add water to the consistency you want. Add 1-2 cans of red kidney beans and one of black beans (leave out if you want to please the chili Nazi's). Drain if you want to control the consistency. Simmer covered for about a hour, to an hour and a half, or until the beef is tender.

I serve mine with cheddar cheese and saltines. My wife likes it over rice.

[Revolution]

(I seed Habaneros)

You're a much braver man than I. Thank you guys so much. I'll have to use that recipe in the very near future.

[Thor]

One I make is: 2-3 lbs of a lean cut of beef cubed. Dice an onion, red or white (diced to fit the blender), 1 tsp cumin, roughly 10 New Mexico pods (seeded) S&P, 2-3 garlic cloves and put it all in a blender (not the beef). Add enough water so that when it's blended it makes a slurry. The New Mexico pods are very mild, heat wise, so you can add hot chili's (I seed Habaneros) to the mix to make it as hot as you want.
Brown the beef with enough veg oil to get a good fry in the pot you will use. Take the slurry and boil/simmer in a frying pan for 1-2 min, just enough to release the aromatics in the garlic/onion. Add the slurry to the beef then add water to the consistency you want. Add 1-2 cans of red kidney beans and one of black beans. Drain if you want to control the consistency. Simmer covered for about a hour, to an hour and a half, or until the beef is tender.

I serve mine with cheddar cheese and saltines. My wife likes it over rice.

Heresy!! Complete & utter HERESY!!!

You must be a Yankee........


Also, I forgot to mention the salt and pepper. Mainly salt, because all of my peppers are in the chili powder. Sometimes I WILL add in dried, crushed red pepper, like what many folks put on their pizza. I control the density by evaporation. I NEVER drain any of that good liquid from my chili.

[debk]

Kidney beans, navy beans, pinto beans, black beans, white beans, black-eyed peas are all bad....in anything.

Green beans are good.

Wax beans are tolerable.

 

[MrsSmith]

CANNED beans???  In CHILI????      No, no, no...you have to soak dried beans, pintos, overnight, then cook them with all the meat and spices...though I only use 1/4 cup of chili powder to 1 lb beans and 2 lb hamburger.  If you want less liquid, add less.  Just check the beans about an hour after you start them, make sure there is still enough to cover them.

[thundley4]

My recipe is super easy. Open can of chili, pour in small sauce pan , add a dash or two of hot sauce,and heat until hot.

[Chris_]

My recipe is super easy. Open can of chili, pour in small sauce pan , add a dash or two of hot sauce,and heat until hot.

I like Vietti. 

[thundley4]

I like Vietti. 

I like Ray's Chili, but I think it's a regional in the midwest.

[Wineslob]

CANNED beans???  In CHILI????      No, no, no...you have to soak dried beans, pintos, overnight, then cook them with all the meat and spices...though I only use 1/4 cup of chili powder to 1 lb beans and 2 lb hamburger.  If you want less liquid, add less.  Just check the beans about an hour after you start them, make sure there is still enough to cover them.

It takes far too long to get the damn things to cook (even soaked over night).............................plus you need a case of Beano...........

[debk]

It takes far too long to get the damn things to cook (even soaked over night).............................plus you need a case of Beano...........

Beans do not belong in chili.

Beef, onions, seasonings, and I admit to throwing in a few cans of Rotel. M makes it with venison. 

[Wineslob]

Traditional versions are made, minimally, from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included.

http://en.wikipedia.org/wiki/Chili_con_carne



 

[Thor]

It depends on whether or not one is a "Chili Purist" or if they like adulterated compounds.......

I lean towards the purist side. If I REALLY wanted to do it right, I'd make jerky first, then make chili out of the jerky as they often did in the old West.

[MrsSmith]

It takes far too long to get the damn things to cook (even soaked over night).............................plus you need a case of Beano...........

Soak them in water with a tablespoon of baking soda...rinse VERY well before cooking...bring to boil and let simmer for a couple hours.  No Beano required, and way better than canned, I swear!

[Wineslob]

Soak them in water with a tablespoon of baking soda...rinse VERY well before cooking...bring to boil and let simmer for a couple hours.  No Beano required, and way better than canned, I swear!

Oh I'm very aware that they are better. Wev'e tried the soak, rinse, soak, rinse..................

[Odin's Hand]

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 (or jalapeno) 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 (if necessary for thickness). Simmer another 30 minutes, stirring often.

I sometimes roast the peppers for a different flavor profile.

[Chris_]

Sear meat until grey.

ew

Your recipe sounds a lot like mine.

[Revolution]

You guys are excellent, thank you. I'm going to have fun in this zone. I don't think there is enough time in life to make everything that sounds yummy in here.

[Thor]

If it ain't grilled first, I always sear my meat until it's slightly caramelized. That "grey" shit is for the heathens and Yankees.

[Odin's Hand]

If it ain't grilled first, I always sear my meat until it's slightly caramelized. That "grey" shit is for the heathens and Yankees.

I must be a heathen then 'cause I definitely ain't the latter!

[Thor]

caramelization brings out the flavor in meat, especially hamburger because it has so little flavor to begin with.

[JLO]

Anybody have one? I have always loved both, but every chili/stew I've ever had has pretty much had too much liquid in it for me. The closest I've ever had to what I'm looking for is Dinty Moore. While good, I'm looking for something thicker. I've always been a pretty good cook, so could ayou of you help me out?

This recipe sounds really close to what we make sometimes.  It's very thick and just made to roll up into a tortilla with cheddar cheese and/or sour cream. 

http://www.recipezaar.com/recipe/Chili-Real-Texas-Chili-123316

I still like the soupy tomato chili too with canned beans.  And started with a McCormick's cheater spice for chili flavor, and it has directions ;-)

[Thor]

This recipe sounds really close to what we make sometimes.  It's very thick and just made to roll up into a tortilla with cheddar cheese and/or sour cream. 

http://www.recipezaar.com/recipe/Chili-Real-Texas-Chili-123316

I still like the soupy tomato chili too with canned beans.  And started with a McCormick's cheater spice for chili flavor, and it has directions ;-)

The upper midwest: where they think ketchup is a spice........

[JLO]

The upper midwest: where they think ketchup is a spice........

Yes, and don't forget the mustard