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Chili Recipes
Posted on 1/18/12 at 9:51 am
Posted on 1/18/12 at 9:51 am
I have never cooked chili before, well until very recently. Have some friends that do an annual chili cookoff and I would like to enter next time around.
My first attempt was just to use some store bought chili powder and follow their instruction/ingredients as a starting point. I changed it up a little but mainly by adding some of my own seasoning.
I just used their chili powder, diced tomatoes, New Orleans style red kidney beans, and ground beef. Though I used more tomatoes than the recipe called for.
I would like to do something more from scratch and am looking for ideas.
Any recipe suggestions? Do you make your own powder?
My first attempt was just to use some store bought chili powder and follow their instruction/ingredients as a starting point. I changed it up a little but mainly by adding some of my own seasoning.
I just used their chili powder, diced tomatoes, New Orleans style red kidney beans, and ground beef. Though I used more tomatoes than the recipe called for.
I would like to do something more from scratch and am looking for ideas.
Any recipe suggestions? Do you make your own powder?
This post was edited on 1/18/12 at 9:53 am
8
Posted on 1/18/12 at 9:56 am to noonan
I don't have any recipes but I think most texans don't consider it chili if it has beans?
Posted on 1/18/12 at 9:58 am to Topwater Trout
grew up in texas and always put beans in mine. think its just one of those things like potatoes and stew (17 pages)
Posted on 1/18/12 at 10:00 am to S
I think I have been watching too much diners, drive ins, and dives b/c I have heard the no beans comment a bunch lately 
Posted on 1/18/12 at 10:01 am to noonan
The best recipe I've made is basically copying the Wick Fowlers 2-alarm recipe along with a can of drained, hot rotel (pureed). Everything in that box is pre-measured and packaged separately so not that hard to copy.
I've ground down dried red chilis before but didn't turn out as good as the store bought powder. It's a pain to get it that fine.
Beans are no big deal and add to the volume if you're just eating off it at home for a few days. If you add too many it will bland the chili. Competition chili, in Texas, doesn't have beans and also shouldn't use ground beef. (needs to be cubed and well-marbeled.)
I've ground down dried red chilis before but didn't turn out as good as the store bought powder. It's a pain to get it that fine.
Beans are no big deal and add to the volume if you're just eating off it at home for a few days. If you add too many it will bland the chili. Competition chili, in Texas, doesn't have beans and also shouldn't use ground beef. (needs to be cubed and well-marbeled.)
This post was edited on 1/18/12 at 10:07 am
Posted on 1/18/12 at 10:31 am to noonan
You'll get loads of suggested recipes - go with what looks best to you. I offer the following advice:
- Make a small pot of pinto beans to go with the chili. Keep it simple - onion, garlic, salt, pepper. Those that like beans can add them to their bowl.
- Homemade chili powder is superior, but making it right is a colossal pain in the arse to the uninitiated. Get you a fresh batch of Mexine chili powder and you'll be good.
- You don't need Wick Fowler - just use his ingredients. Specifically, sprinkle in some masa harina (corn flour) over your meat after you've browned it and removed most of the grease / oil. Add enough to lightly coat the meat and cook it down a bit (think roux). There'll be cumin in your chili powder, but consider adding a bit more (to taste).
- A can of rotel really helps. Red pepper flake for more heat.
- Skirt steak (cubed very small) is the best meat (IMO) for chili
- If using rotel, stock for your liquid and store-bought chili powder, wait to salt the chili until you've got everything in the pot and it has cooked for a bit (20-30 minutes)
- Competition chili is a slightly different critter than chili most folks make at home - you're trying to impress the judges in one bite (maybe two). You'll want a heavier, richer chili if you're competing
- Make a small pot of pinto beans to go with the chili. Keep it simple - onion, garlic, salt, pepper. Those that like beans can add them to their bowl.
- Homemade chili powder is superior, but making it right is a colossal pain in the arse to the uninitiated. Get you a fresh batch of Mexine chili powder and you'll be good.
- You don't need Wick Fowler - just use his ingredients. Specifically, sprinkle in some masa harina (corn flour) over your meat after you've browned it and removed most of the grease / oil. Add enough to lightly coat the meat and cook it down a bit (think roux). There'll be cumin in your chili powder, but consider adding a bit more (to taste).
- A can of rotel really helps. Red pepper flake for more heat.
- Skirt steak (cubed very small) is the best meat (IMO) for chili
- If using rotel, stock for your liquid and store-bought chili powder, wait to salt the chili until you've got everything in the pot and it has cooked for a bit (20-30 minutes)
- Competition chili is a slightly different critter than chili most folks make at home - you're trying to impress the judges in one bite (maybe two). You'll want a heavier, richer chili if you're competing
This post was edited on 1/18/12 at 10:37 am
Posted on 1/18/12 at 11:00 am to noonan
Here is a link to Winning Texas Chili Recipes LINK. You can peruse thses and get some ideas. The main thing to do, especially in a competition, is to not add your spices all at once. You want to add them at about 3 time intervals with the last addition about 10 minutes before the judges taste it. Chili seasoning taste dissipates over time.
Posted on 1/18/12 at 11:05 am to Topwater Trout
quote:
I don't have any recipes but I think most texans don't consider it chili if it has beans?
Beans are considered a filler and in most chili cookoffs they are forbidden
Posted on 1/18/12 at 11:05 am to noonan
I do not make my own powder simply because I'm lazy and doubt it would be that much better. But I can't imagine it being difficult to do. If you find some dried red chilis and grind them up, it would be fine.
My chili:
Start by browning ground beef with a hefty dose of chili powder and 1 large onion - diced. I like to add a little bit of cumin and cayenne pepper.
Put this mixture in a slow cooker or stove top pot and add diced tomatoes, chili ready beans, and diced peppers. Any peppers will do, but I like serrano for heat and pablano for taste. By mixing in seeds from the serrano peppers you can add a considerable amount of heat if that is what you desire.
My chili:
Start by browning ground beef with a hefty dose of chili powder and 1 large onion - diced. I like to add a little bit of cumin and cayenne pepper.
Put this mixture in a slow cooker or stove top pot and add diced tomatoes, chili ready beans, and diced peppers. Any peppers will do, but I like serrano for heat and pablano for taste. By mixing in seeds from the serrano peppers you can add a considerable amount of heat if that is what you desire.
Posted on 1/18/12 at 11:14 am to TK421
quote:It absolutely is much better. But again, it's a hassle:
I do not make my own powder simply because I'm lazy and doubt it would be that much better.
- toast dried peppers in oven until brittle
- remove stem and majority of seeds (makes huge mess)
- pulse in spice blender and pass through sieve (slight pain in the *ss)
- toast / pulse remaining ingredients (cumin seed, mexican oregano)
You get a quality product, but one with a very short shelf life and a messy kitchen to boot.
But it's worth it if you want to go the extra mile.
Posted on 1/18/12 at 11:15 am to noonan
I make a pretty good chili, but Treedawg makes a better one....I'm still waiting on his recipe
Posted on 1/18/12 at 11:29 am to noonan
Posted on 1/18/12 at 12:00 pm to TableMuscle
I have a good recipe at home I'll post later if I remember - but how do y'all serve your chili?
I always do fritos and cheese. My wife likes hers over white rice
Must be a N. Mississippi thing.
I always do fritos and cheese. My wife likes hers over white rice
Must be a N. Mississippi thing.
Posted on 1/18/12 at 12:09 pm to NaturalBeam
quote:
but how do y'all serve your chili?
cheese, minced yellow onion, fritos, tostito scoops, hot sauce, jalapenos, sour cream, anything else in the fridge that people might want
Posted on 1/18/12 at 12:25 pm to Kingwood Tiger
Lots of good stuff. I do appreciate it.
The competition I am talking about is mainly just some friends making an excuse to drink. Nothing big.
But it's good info non the less.
The competition I am talking about is mainly just some friends making an excuse to drink. Nothing big.
But it's good info non the less.
Posted on 1/18/12 at 12:36 pm to noonan
I dry my own chili peppers and grind them in a coffee grinder. I use black beans but no whole tomatoes in mine. I also use 50% ground beef and 50% ground pork for the meat, coarsely ground if you can find it. Here's a list of ingredients without ratios:
Ground oregano
Ground cumin
Paprika
Ancho or Passilla chili powder (not a blend)
Ground meat
Black beans
Masa harina (slurry)
Cayenne
Jalapeño or Serrano chili (fresh)
Garlic
Onion
Salt
Tomato sauce
Ground oregano
Ground cumin
Paprika
Ancho or Passilla chili powder (not a blend)
Ground meat
Black beans
Masa harina (slurry)
Cayenne
Jalapeño or Serrano chili (fresh)
Garlic
Onion
Salt
Tomato sauce
Posted on 1/18/12 at 1:36 pm to NaturalBeam
quote:
My wife likes hers over white rice
I do this and I'm from Texas. But I also like beans and crackers in mine which very un-Texan.
Posted on 1/18/12 at 1:45 pm to NaturalBeam
quote:
but how do y'all serve your chili?
with oyster crackers
Posted on 1/18/12 at 2:45 pm to NaturalBeam
quote:
but how do y'all serve your chili?
Cheese and Fritos. I also like Soy sauce in mine. But, I put that in a lot of stuff, Red Bean Gumbo for example.
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