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Chili recipe
Posted on 1/15/15 at 5:23 pm
Posted on 1/15/15 at 5:23 pm
Looking for a chili recipe for a party. I've been to lots of parties and had great chili for dogs. I make a good chili with beans for a cold night but never made a party chili I call it. Any recs
7
Posted on 1/15/15 at 5:29 pm to Dale Doubak
Hmmm, just do what you do and double or triple it. Not sure of question?
Posted on 1/15/15 at 5:31 pm to Dale Doubak
I use this one. I took it from here. I don't recall the poster.
quote:
Chili
serves 6-8
2 lbs pork roast -- cut into 1" pieces
2 lbs cheap ground beef -- (You'll need the fat. This isn't health food.)
1/2 cup GOOD chile powder -- (Your local supermarket brand tastes like cardboard.)
1 HUGE onion -- roughly chopped
1 head garlic -- minced
8 New Mexican green chiles -- roasted, peeled, seeded, chopped.
1 Tbl hot Hungarian paprika -- (This is legal. Paprika is a chile.)
1 Tbl ground cumin
4 beef boullion cubes
1 28 oz can crushed tomatoes -- (Don't worry. You won't even know they are there.)
1 bottle amber Mexican beer -- (Dos Equiis, Noche Buena, or any Oktoberfest will do.)
1/4 cup bourbon -- (This is one of those things that just happened.)
2 squares bitter baker's chocolate -- (Not as weird as it sounds.)
salt to taste
Sautee 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done. Put the rest of the ingredients in you chili pot and simmer for an hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.
You now have the power. Use it wisely. The eyes of Texas are upon you
Posted on 1/15/15 at 5:40 pm to arseinclarse
That's tavolatim's recipe. I miss him.
Here's a classic thread.
LINK /
I've been making one from Cook's Country that I enjoy. I made a few gallons recently. I don't use the beans and I add some chocolate like bittersweet. I found Otis's suggestion of a Hershey bar to be too sweet for this one.
Five Alarm Chili
Serves 8 to 10
Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients
2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed
Instructions
1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.
2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.
3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.
Five Hits for Five Alarm
JALAPEÑO: Brings fresh vegetable flavor.
CHIPOTLE IN ADOBO: Instant shortcut to ¬smokiness.
CHILI POWDER: Wouldn’t be chili without it.
CAYENNE: Adds raw heat.
ANCHO: Adds depth, complexity, and mild heat.
related content
Here's a classic thread.
LINK /
I've been making one from Cook's Country that I enjoy. I made a few gallons recently. I don't use the beans and I add some chocolate like bittersweet. I found Otis's suggestion of a Hershey bar to be too sweet for this one.
Five Alarm Chili
Serves 8 to 10
Look for ancho chiles in the international aisle at the supermarket. Light-bodied American lagers, such as Budweiser, work best here. Serve chili with lime, sour cream, scallions, and cornbread.
Ingredients
2 ounces dried ancho chiles (4 to 6 chiles), stemmed, seeded, and flesh torn into 1-inch pieces
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chiles in adobo sauce plus 2 teaspoons adobe sauce
2 tablespoons vegetable oil
2 pounds 85 percent lean ground beef
Salt and pepper
2 pounds onions, chopped fine
2 jalapeño chiles, stemmed, seeds reserved, and minced
6 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper
1 1/2 cups beer
3 (15-ounce) cans pinto beans, rinsed
Instructions
1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.
2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.
3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.
Five Hits for Five Alarm
JALAPEÑO: Brings fresh vegetable flavor.
CHIPOTLE IN ADOBO: Instant shortcut to ¬smokiness.
CHILI POWDER: Wouldn’t be chili without it.
CAYENNE: Adds raw heat.
ANCHO: Adds depth, complexity, and mild heat.
related content
Posted on 1/15/15 at 5:57 pm to Gris Gris
quote:
That's tavolatim's recipe. I miss him.
Are you sure? It only has 14 ingredients. His recipes usually have at least 20.
I kid. I wish he would post more.
Posted on 1/15/15 at 6:06 pm to Btrtigerfan
I don't think he's posted in years. He had good recipes and good info. He just suddenly stopped posting, then maybe posted a few times, then disappeared completely.
Posted on 1/15/15 at 6:24 pm to Gris Gris
Did he die?
Posted on 1/15/15 at 6:27 pm to Walt OReilly
Nah...I just saw that he posted on the OT in June and maybe the Outdoor board. Just hasn't been on the food board in a long time.
I think when the fussing started over here, he didn't much enjoy that. Seems like that happened.
I think when the fussing started over here, he didn't much enjoy that. Seems like that happened.
Posted on 1/15/15 at 6:34 pm to Dale Doubak
Whatever you do, DO NOT put beans in your chili.
Posted on 1/15/15 at 6:37 pm to Gris Gris
quote:
Gris Gris
The Sammy's to Central thing was a hot button for him. There were some heated exchanges. He may have been really close to that other place that was on Sullivan that people predicted would lose out.
Posted on 1/15/15 at 6:39 pm to offshoreangler
quote:
Whatever you do, DO NOT put beans in your chili.
quote:
offshoreangler
quote:
texas
Spoken like a purist.
Posted on 1/15/15 at 7:50 pm to Btrtigerfan
quote:
The Sammy's to Central thing was a hot button for him. There were some heated exchanges. He may have been really close to that other place that was on Sullivan that people predicted would lose out.
I don't recall that subject, but maybe that's what I recall as a skirmish of some sort. I didn't really remember him being involved directly, though. His profile says he's a contractor. I don't know if that's factual or not. If he is, then he may have had a dog in the race.
Posted on 1/15/15 at 8:03 pm to Dale Doubak
Posted on 1/15/15 at 9:18 pm to Gris Gris
quote:
That's tavolatim's recipe. I miss him.
We have a mutual friend but I'd call him a friend myself. I've been to functions with him but not recently. I'm pretty sure he got married a year or two back. Not sure why he doesn't post like he used to. He is a damn good cook.
Posted on 1/15/15 at 10:36 pm to skuter
My advice. Chili doesn't need to be complicated
Screw the 10+ ingredient chili
You can make damn good chili with just a few
Screw the 10+ ingredient chili
You can make damn good chili with just a few
Posted on 1/15/15 at 10:43 pm to dallastiger55
Meridian you ever put that on hot dogs. That's what I'm cooking it for
Posted on 1/15/15 at 10:46 pm to dallastiger55
Indeed.
Meat, good New Mexican chili powder, cumin, salt, pepper, onion, garlic, stock of some sort or just plain old water.
Chili shouldn't be complicated with chocolate, coffee, cinnamon, whole peppers, whatever.
Meat, good New Mexican chili powder, cumin, salt, pepper, onion, garlic, stock of some sort or just plain old water.
Chili shouldn't be complicated with chocolate, coffee, cinnamon, whole peppers, whatever.
Posted on 1/15/15 at 11:22 pm to Dale Doubak
I haven't used mine on hot dogs, but I would. I use it on tamales a lot.
Posted on 1/16/15 at 7:47 am to Dale Doubak
If you are making chili for hot dogs specifically, I would think you want to keep it very simple. You want to make sure it doesn't get too soupy as soupy chili has no place on hot dogs and I'd probably stick to just ground beef/venison as my meat.
I'd aim for a spicy/tex flavor vs mexican for hot dog chili.
I'd aim for a spicy/tex flavor vs mexican for hot dog chili.
This post was edited on 1/16/15 at 7:50 am
Posted on 1/16/15 at 7:59 am to offshoreangler
quote:
DO NOT put beans in your chili.
I'll put whatever I damn well please in my chili, thank you very much. Beans, ground meat, cubed chuck, beer, smoked peppers, chocolate - doesn't matter to me.
That said, if you're purpose is putting it on hot dogs, I wouldn't add beans.
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