I want to cook chili...

Whatever you do if you don't used cubed meat make sure to use a chili grind meat. Ask the butcher. It holds together much better than regular ground.

Buy the Mexene Chili powder and use the recipe on the back. Just doctor up as you want. It's a good one I've used as a base for years.

definitely not the stuff my mom used to cook and put on hot dogs (which i still love), but this one is nice i think, and the ingredients are simple (although takes a 'bit' of work with the peppers i guess)

Rick Bayless Recipe

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Rick Bayless Recipe

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Is that Skips brother?

This is my favorite - I ate it twice this week, over cornbread:
Chef Folse's Spicy Sirloin Chili
Prep Time: 3 and 1/2 Hours
Yields: 10-12 Servings
Comment:
Don't be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauce amounts can be changed at your discretion. But I would suggest that you just take a leap and use my recipe first time around.
Ingredients:
1 (3-5 pound) beef sirloin roast, trimmed
1/4 cup chili powder, divided
1/2 cup olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
3 jalapeno peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
1 quart beef stock (see recipe)
1/4 cup hot sauce
1 tbsp ground cumin
1 cup beer
1/2 cup sliced green onions
Method:
Preheat oven to 350 degree F. In a large Dutch oven, heat olive oil over medium-high heat. Season roast with 2 tablespoons chili powder, salt, pepper and granulated garlic then brown well on all sides. Remove from pot and set aside. Add onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Stir in jalapenos, tomatoes and stock. Return meat to pot and bring to a boil. Add remaining chili powder, hot sauce, cumin and beer. Reduce to simmer, cover and bake 2 and 1/2-3 hours or until fork-tender, basting occasionally with pan juices. Remove beef from pot and shred or cut into bite sized pieces. Return meat to pot then stir in green onions. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over cornbread or rice, or you may wish to serve on toasted hamburger buns.
*for the beef stock I just use 4 beef boullion cubes and 4 cups of water and it comes out good-

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I'd imagine cast iron would be ideal for a chili

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well true- but i like to start it and the go to work or something. that way i don't have to watch it at all

I use the Tabasco chili starter in a jar as a base, and just go from there. Usually add some stewed tomatoes (I know, I know...but I'm not from Texas, so I like tomatoes in my chili), beans- either chili, black, or red, depending on my mood, onions cooked with the meat, and usually use some beer to make us the liquid.

I'm always trying to find a good chili recipe. I've had some that are great and some not so much. For me it can't be very tomatoey and has to have the right spices; I'm also a beans chili guy.

This isn't traditional chili...but damn it's good. Just made some a couple of nights ago.

White Bean Chicken Chili

4 cans Great Northern beans, drained & rinsed
32 oz. container of chicken broth
2 can Rotel (one of them Hot if you like added spice)
1 onion chopped
1 1/2 c. Sour Cream
1 cup cream
1 rotisserie chicken, shredded
1 T. Olive Oil
2 t. ground Cumin
1 1/2 t. dried Oregano
1 t. garlic powder
1/4 t. ground white pepper
1 bag shredded Monterey Jack cheese

Bring broth to a boil, add sour cream, and cream and whisk. Add remaining ingredients and simmer about 15-30 mins until thoroughly heated. Garnish with shredded Monterey Jack cheese and a dollip of sour cream.

LINK

the best