this is one thing I am always looking for a good recipe. I always make mine different, and it is good it is never great.
So what do you all have?
So what do you all have?
Chili
- Thread starter Barcochris
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SpecialEd said:
Last time I made it I used Tri-tip and it was much better than the ground beef. so I would say the more traditional way
Barcochris said:
Try this, you will love it. I have been perfecting this recipes for 10 yrs. bro. I think this may be it.
Serve this with sweet cornbread, green onions, cheddar, sour cream, or what ever you like.
Crazy Ass Chili
1# Ground Beef
1# Ground Pork
1/2 cup real butter
1 cup chopped onion
1/2 cup seeded&chopped Green Pepper
2 Tbls. fresh minced garlic
2 Tbls. chili powder
3 Tbls. cumin powder
1 tsp. cinnamon
1 Tbls. paprika
2 tsp. cayenne pepper
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 Tbls. cocoa powder-Yes the chocolate stuff!!!!!
2-1/2 Tbls. dark brown sugar
1/3 cup good flour
1/2 tsp. worcestershire sauce
2 tsp. tobasco
1 Tbls. balsamic vinager
1- 14-1/2 oz. can tomato's w/ green chili's
2- 14-1/2 oz. kidney beans, dark and light
2 cups campbells tomato juice
Juice of 1 fresh lime
salt and pepper to taste
In a large dutch oven, Brown meat- simmer for 3 minutes. Drain & reserve fat. Store fat in fridge for 10 minutes. Pour fat back into pan and add butter. allow butter to melt. Add onion's,green pepper, garlic, simmer for 6 minute's. Return meat simmer for 10 minutes. In a bowl combine spice's, brown sugar, flour, and mix with fork. After meat has simmered for 10 minutes, add dry mix while stirring to prevent sticking. Add soy sauce, worcestershire, tabasco, vinager, tomato's, beans, and tomato juice. Stir well and season with salt and pepper. Add 2 bean can's of water. Simmer on medium low until it thickens, about 1-1/2- 2 hrs. Stirring occasionally. During last 10 minutes of cooking add lime juice, stir good, remove from heat, let stand for about 10 minute's. Grab some bowl's and spoon's and all your condiments and enjoy!
Let me know if this suit's your taste.
Hue
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
Here's the "ground" recipe that was my staple for years. When I get back from dropping my son off at school, I'll post the more traditional version that has become my new favorite. (and it's much simpler!)
TNT Chili
2 lbs lean ground beef/pork
2 medium onions, chopped
1 medium green pepper, chopped
1 clove garlic, minced
2 16-ounce cans tomatoes, cut up
1 15-ounce can tomato sauce
1½ cups water
*6 or 7 pickled jalapeño peppers, rinsed and chopped (½ cup)
*¼ cup chili powder
*1 tablespoon ground red pepper
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
1 15½ can red kidney beans, drained
In a large saucepan or Dutch oven cook ground beef, onions, green pepper, celery, and garlic until meat is brown and vegetables are tender; drain.
Stir in undrained tomatoes, tomato sauce, water, rinsed and chopped jalapeno peppers, chili powder, ground red pepper, salt, black pepper, and bay leaf. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 1½ hours, stirring occasionally.
Stir in beans; cook 30 minutes more. Remove bay leaf before serving. Makes 8 to 10 servings.
*This is fairly hot. Reduce red pepper, jalapeños and chili powder to reduce heat.
TNT Chili
2 lbs lean ground beef/pork
2 medium onions, chopped
1 medium green pepper, chopped
1 clove garlic, minced
2 16-ounce cans tomatoes, cut up
1 15-ounce can tomato sauce
1½ cups water
*6 or 7 pickled jalapeño peppers, rinsed and chopped (½ cup)
*¼ cup chili powder
*1 tablespoon ground red pepper
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
1 15½ can red kidney beans, drained
In a large saucepan or Dutch oven cook ground beef, onions, green pepper, celery, and garlic until meat is brown and vegetables are tender; drain.
Stir in undrained tomatoes, tomato sauce, water, rinsed and chopped jalapeno peppers, chili powder, ground red pepper, salt, black pepper, and bay leaf. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 1½ hours, stirring occasionally.
Stir in beans; cook 30 minutes more. Remove bay leaf before serving. Makes 8 to 10 servings.
*This is fairly hot. Reduce red pepper, jalapeños and chili powder to reduce heat.
Joined Sep 2003
6K Posts | 0+
Wilmington, DelaWhere?
Re: Chili - Traditional Bowl of Red
Chili Con Carne
2 lbs round stead or similar cut of beef
1 lb fresh pork
3 tablespoons bacon fat
3 medium onions
4 cloves garlic
6 tablespoons chili powder
1 tablespoon flour
1 large can tomatoes, (I use whatever I have, whole, crushed, puree, etc.,)
3 bay leaves
1 tablespoon salt (kosher or sea salt is always best)
1 tablespoon oregano
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon or more of cumin
1 pint ripe olives, optional ( I never use them myself)
1 large can beans (optional)
Cut the beef and pork into small cubes.
In 3 tablespoons of lard or bacon drippings, brown the 3 onions, chopped and 4 cloves of garlic, chopped.
Remove the onions and to the remaining fat add 6 tablespoons of real chili powder mixed with 1 tablespoon flour. Stir until smooth than add the cubed meat.
When the meat is browned, stir in 1 large can of tomatoes and cook gently for 20 minutes.
Next add the onions back to the pot with the bay leaves and one tablespoon each of the salt, oregano, red wine vinegar and the brown sugar, and the teaspoon of cumin. Cover and cook slowly for about 2 hours.
If desired, cut the olives from their pits, add to the chili and cook for another half hour.
Traditionally beans (pinto in Texas but kidneys or even a combo are fine) are served "on the side," lightly spiced with salt and pepper and heated though. You can serve them on the side, or put them in the bottom of a deep bowl and spoon your chili over top, or just throw them in the chili, as I do.
[center:2b4w5hsf]Lots more where this came from![/center:2b4w5hsf]
Chili Con Carne
2 lbs round stead or similar cut of beef
1 lb fresh pork
3 tablespoons bacon fat
3 medium onions
4 cloves garlic
6 tablespoons chili powder
1 tablespoon flour
1 large can tomatoes, (I use whatever I have, whole, crushed, puree, etc.,)
3 bay leaves
1 tablespoon salt (kosher or sea salt is always best)
1 tablespoon oregano
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon or more of cumin
1 pint ripe olives, optional ( I never use them myself)
1 large can beans (optional)
Cut the beef and pork into small cubes.
In 3 tablespoons of lard or bacon drippings, brown the 3 onions, chopped and 4 cloves of garlic, chopped.
Remove the onions and to the remaining fat add 6 tablespoons of real chili powder mixed with 1 tablespoon flour. Stir until smooth than add the cubed meat.
When the meat is browned, stir in 1 large can of tomatoes and cook gently for 20 minutes.
Next add the onions back to the pot with the bay leaves and one tablespoon each of the salt, oregano, red wine vinegar and the brown sugar, and the teaspoon of cumin. Cover and cook slowly for about 2 hours.
If desired, cut the olives from their pits, add to the chili and cook for another half hour.
Traditionally beans (pinto in Texas but kidneys or even a combo are fine) are served "on the side," lightly spiced with salt and pepper and heated though. You can serve them on the side, or put them in the bottom of a deep bowl and spoon your chili over top, or just throw them in the chili, as I do.
[center:2b4w5hsf]Lots more where this came from![/center:2b4w5hsf]
I don't share my famous chili recipe with too many people but since it just us...here goes. BTY, I'm not a recipe cook so quantities are to your liking.
Saute in bacon fat
Chopped peppers - I use what ever I have- green, red, orange or combination
Assorted chilis. I usually combine fresh and some canned for heat
Chopped onions
A clove or two of garlic
Chorizo sausage
Tomatoes - canned, any kind, or fresh but skin removed
Beans - I like the red kidney but navy or garbonzo do well also
Spices - cumin, chili powder, oregano, salt, pepper
A bottle of beer or ale. I prefer a bass ale or a stout but any will do. Remember, one for the pot and one for the cook.
Simmer until it tastes right.
I usually serve with black pepper scones.
Yum - Now I'm getting hungry.
Saute in bacon fat
Chopped peppers - I use what ever I have- green, red, orange or combination
Assorted chilis. I usually combine fresh and some canned for heat
Chopped onions
A clove or two of garlic
Chorizo sausage
Tomatoes - canned, any kind, or fresh but skin removed
Beans - I like the red kidney but navy or garbonzo do well also
Spices - cumin, chili powder, oregano, salt, pepper
A bottle of beer or ale. I prefer a bass ale or a stout but any will do. Remember, one for the pot and one for the cook.
Simmer until it tastes right.
I usually serve with black pepper scones.
Yum - Now I'm getting hungry.
Joined Feb 2005
2K Posts | 0+
Cedar Key
Agreed - I think this is one of the most important steps! :cheers: I've experimented with everything from hefty Guinness to snappy IPAs (Hopslam = tasty) but favorite beers for chili are some of the amber/copper ales - Fat Tire (New Belgium Brewery, Fort Collins, CO), Singletrack (Boulder Beer, Boulder, CO), or Penn Gold (Penn Brewery, Pittsburgh, PA).RightHand said:
