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It's Chili season! Post your favorite recipes!
Posted on 10/26/23 at 9:35 am
Posted on 10/26/23 at 9:35 am
Lows are in the 20s and 30s next week so I want to make a chili. What are some of y'all's best? Also, favorite secret ingredients?
Posted on 10/26/23 at 9:37 am to L Boogie
Posted on 10/26/23 at 9:45 am to L Boogie
Not even gonna lie. I just use Cajun Power when I want chili now. There's no doubt it's not as good as spending the extra time and effort to make Chili from scratch but it's pretty damn good for what it is and how easy it is to put together.
Posted on 10/26/23 at 10:25 am to L Boogie
Posted on 10/26/23 at 10:46 am to L Boogie
Posted on 10/26/23 at 10:49 am to L Boogie
the basic recipe I’ve always used is Alton browns good eats recipe. It’s easy and it’s easy to modify
the “secret ingredient” of it is crumbling bagged tortilla chips into the sauce as it cooks for masa flavor and as a thickener
the “secret ingredient” of it is crumbling bagged tortilla chips into the sauce as it cooks for masa flavor and as a thickener
Posted on 10/26/23 at 11:04 am to L Boogie
The best chili I ever made was done using the following:
- Cut the flat of a brisket into 1/2" cubes and season with whatever your favorite beef seasoning is
- Cut 4 slices of bacon into small pieces and fry until almost crispy and remove
- Sear brisket cubes in bacon grease until golden brown - do in batches so you're not steaming it, then remove
- Add chopped onion, bell pepper, jalepeno and pressed garlic to bacon/brisket grease and cook until soft
- Add 2 cups chicken broth
- 1 tbsp cumin, 1 tbsp smoked paprika, 4 tbsp chili powder, 1 tsp dried thyme
- 6oz coffee stout
- add back in brisket and bacon
- 28oz can of chopped tomatoes
Bring to boil, then simmer for 2-4 hours
Sure it takes some time, but it's so worth it. Brisket in a chili just hits different than ground beef.
- Cut the flat of a brisket into 1/2" cubes and season with whatever your favorite beef seasoning is
- Cut 4 slices of bacon into small pieces and fry until almost crispy and remove
- Sear brisket cubes in bacon grease until golden brown - do in batches so you're not steaming it, then remove
- Add chopped onion, bell pepper, jalepeno and pressed garlic to bacon/brisket grease and cook until soft
- Add 2 cups chicken broth
- 1 tbsp cumin, 1 tbsp smoked paprika, 4 tbsp chili powder, 1 tsp dried thyme
- 6oz coffee stout
- add back in brisket and bacon
- 28oz can of chopped tomatoes
Bring to boil, then simmer for 2-4 hours
Sure it takes some time, but it's so worth it. Brisket in a chili just hits different than ground beef.
Posted on 10/26/23 at 1:02 pm to L Boogie
idk what the boards opinion of the cajun ninja is, but I really enjoy making his chili recipe
Chili by The Cajun Ninja
Chili by The Cajun Ninja
quote:
Pinned by The Cajun Ninja
@TheCajunNinja
4 years ago
HOMEMADE CHILI
2 Yellow Onions
1 Green Bell Pepper
1 Poblano pepper
2 Jalapeños
4 Cloves of Garlic
2 Tablespoons Olive Oil
2 lbs of Ground Beef
1 (6 oz) Can of Tomato Paste
2 (14.5 oz) Can of Diced Tomato
2 (15 oz) Cans of Tomato Sauce
2 (15 oz) Cans of Ranch Style Beans
2 Tablespoons of Cumin
2 Tablespoons of Chili Powder
1/2 Tablespoon of Garlic Salt
1/2 Tablespoon Smoked Paprika
1/2 Tablespoon Cajun or Creole Seasoning
2 Bay Leaves
1 Cups of Water
Add Cayenne Pepper if you want a Spicy Chili
quote:
Heat up a large pot and pan on a medium heat.
Chop the Onions, Bell Pepper, Poblano Pepper, 1 Jalapeño, and Garlic. Make sure you remove all seeds from your Peppers, except for the one remaining Jalapeño. Leave that one whole for now.
You may want to use a glove when chopping the jalapeño. The residue from the pepper can wreak havoc on your skin.
Add 1/2 Tablespoon of the Olive Oil to the large pan.
Add the chopped vegetables and sauté 15-20 minutes.
After 15-20 Minuets, add the 6 oz can of Tomato Paste. Sauté for another 10 minutes.
Meanwhile, add the other 1/2 tablespoon of Olive Oil to the large pot, and drop in the ground beef to the pot.
After 10 minuets of sautéing the Vegetables with the Paste, add the cup of water to the pan, and break up anything stuck to the bottom.
Pour the vegetable and paste mixture into the pot with the Ground Beef.
Add the diced tomatoes, tomato sauce, and Ranch Style beans.
Add the Cumin, Chili Powder, Garlic Salt, Smoked Paprika, Cajun Seasoning, and Bay Leaves.
Chop the remaining jalapeño with the seeds, and add to the pot.
Turn the heat up to bring the chili to a slight boil. Once boil is achieved, cover and lower the heat to a simmering heat.
Let simmer for 2-3 hours stirring every 15 minutes.
Posted on 10/26/23 at 2:15 pm to L Boogie
Weekday chili, or even weekend quick chili is fast and does the trick:
Posted on 10/26/23 at 2:18 pm to L Boogie
I started making a "pizza" chilli that has a jar of pizza sauce, meat is split between ground beef and Italian sausage and also add pepperoni.
Has alot more flavor than normal chilli and since ive been making it its hard to go back to "normal" chili.
Has alot more flavor than normal chilli and since ive been making it its hard to go back to "normal" chili.
Posted on 10/26/23 at 2:21 pm to L Boogie
I am not authorized to speak for him, but here is LBJs favorite chili recipe, courtesy of an old internet chili article. I have made this one and it is easy to make and OK-good. You can adjust chili powder and other spices to make it become your recipe.
I'm not sure I have a favorite, since I usually start with LBJ's recipe with dump and taste used until I am happy. I use ground, minced or cut up meat I have, Cow, deer, etc. I know how to make it really spicy hot, but I hardly ever do that.
– Pedernales River Chili:
Ingredients:
4 pounds chili-grind beef chuck OR venison
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican oregano)
2 tablespoons chili powder (or more, to taste)
1 teaspoon ground cumin
salt to taste
5 or 6 dashes Tabasco or other hot pepper sauce
2 cups hot water
1-1/2 cups canned whole tomatoes, undrained
Directions:
Put the meat, onion and garlic in a Dutch oven, and cook over medium heat until the meat is lightly browned.
Add the oregano, chili powder, cumin, salt and Tabasco.
Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
Skim fat during the cooking, if desired.
I'm not sure I have a favorite, since I usually start with LBJ's recipe with dump and taste used until I am happy. I use ground, minced or cut up meat I have, Cow, deer, etc. I know how to make it really spicy hot, but I hardly ever do that.
– Pedernales River Chili:
Ingredients:
4 pounds chili-grind beef chuck OR venison
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican oregano)
2 tablespoons chili powder (or more, to taste)
1 teaspoon ground cumin
salt to taste
5 or 6 dashes Tabasco or other hot pepper sauce
2 cups hot water
1-1/2 cups canned whole tomatoes, undrained
Directions:
Put the meat, onion and garlic in a Dutch oven, and cook over medium heat until the meat is lightly browned.
Add the oregano, chili powder, cumin, salt and Tabasco.
Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
Skim fat during the cooking, if desired.
This post was edited on 10/26/23 at 2:23 pm
Posted on 10/26/23 at 2:48 pm to L Boogie
We had a chili cookoff today at work. 20 different ones. Dude that won had a bison chili with chipotle in it that was pretty damn good.
Posted on 10/26/23 at 2:56 pm to L Boogie
I guess now would be a good time to ignite the "real chili doesn't have beans in it" debate. Personally, I prefer it without beans, but I do make it with beans as well. I just don't put a shite load of them in there. If I wanted that, I'd go to Wendy's.
What says you...beans or no beans?
What says you...beans or no beans?
This post was edited on 10/26/23 at 2:57 pm
Posted on 10/26/23 at 3:39 pm to L Boogie
I like using ground pork for mine instead of ground beef.
Posted on 10/26/23 at 4:13 pm to L Boogie
quote:
It's Chili season! Post your favorite recipes!
Posted on 10/26/23 at 4:13 pm to L Boogie
Meat Church Texas Chili
Made this 2 years ago and it was great. Recommend halving the recommended amount of chipotles in Adobo sauce…that has some heat to it.
Made this 2 years ago and it was great. Recommend halving the recommended amount of chipotles in Adobo sauce…that has some heat to it.
Posted on 10/26/23 at 7:49 pm to L Boogie
quote:
favorite secret ingredients
Coffee, semi-sweet chocolate morsels and instead of tomato sauce I use Zing Zang. I always have some kind of small chunk beef in it along with the ground meat or ground deer. No bean.
Posted on 10/26/23 at 10:03 pm to L Boogie
Kinders wood fired chili seasoning is good
Posted on 10/27/23 at 11:57 am to L Boogie
I use the 2 Alarm Chilli Kit to package directions except for a couple things.
It calls for 2lbs of meat I use a family pack which is normally about 3.25-3 lbs. I also brown my ground meat (beef, deer or pork), take it out, brown an onion and a can of rotel down for about 30 minutes, then add my meat and everything else in the pack into the pot along with about 15-20 chocolate chips. Cook about 30 minutes, if I want beans in it I'll add them at this point, and cook for another 30 minutes or so.
It calls for 2lbs of meat I use a family pack which is normally about 3.25-3 lbs. I also brown my ground meat (beef, deer or pork), take it out, brown an onion and a can of rotel down for about 30 minutes, then add my meat and everything else in the pack into the pot along with about 15-20 chocolate chips. Cook about 30 minutes, if I want beans in it I'll add them at this point, and cook for another 30 minutes or so.
Posted on 10/27/23 at 12:33 pm to L Boogie
Chili is a condiment, not a damn dish. I will fight anyone.
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