Looking for a good chili recipe

It's a little earlier than usual, but what the heck! It's time to revive the famous chili thread! Enjoy!

Famous Chili Thread

ETA: The thread also contains some recipes in addition to the entertainment value.

Kidney and/or Pinto, strong yes. Black beans, no.

2 Alarm Chilli Kit.

The recipe from "Mexene" utilizing their spice is a good one.

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2 Alarm Chilli Kit.

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All I use. I add beer, onions, and anchos

I’ll post mine when I get home. I call it wuss chili, because it has no kick. My wife and kids were wusses when it came to spicy food.

Best one I've found is called super bowl chili i think. Has a beer, a pound of bacon, chipotle chili powder, and cocoa powder. It is phenomenal

I knew a Texan would chime in with the anti-beans sentiment.

President Lyndon B. Johnson loved chili. His favorite recipe was named “Pedernales River Chili”, after his ranch, which is located on the Pedernales River, west of Austin Texas. During his time in the White House, so many folks wrote to ask for the “LBJ Chili Recipe” that Lady Byrd Johnson had it printed up on index cards to mail out to those who wanted it.

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.

Here is my recipe.

You will need:

2 1/2 pounds of 80/20 ground beef which provides sufficient fat to give flavor to the chili.

To the uncooked beef add
1 1/2 Tablespoons Lawry's garlic salt
1 Tablespoon black pepper
2 medium onions, chopped

Cook until the beef has browned

Then add:

4 Tablespoons (eventually) Chili Powder - like Mexene Chili Powder (added in two or three additions)
2 Tablespoons Oregano,
1 Tablespoon red pepper flakes
2 Tablespoons Smoked Paprika
1 small square of Hershey's chocolate
1 Teaspoon kosher salt
2 Tablespoons Cumin
2 Tablespoons Masa Flower.

Directions:

Brown the ground beef - sometimes I use stew meat cut to 1/4 inch pieces or coarsely chopped with chef knife or chili grind beef if the grocer has any.

Add 1 1/2 tablespoon Lawry's, 1 teaspoon black pepper, 2 Tablespoons oregano (wait and taste for salt later) Add all of the seasonings (except for the cumin) when browning the beef, to avoid the odor of unseasoned ground beef cooking.

Cumin breaks down if cooked for any length of time so wait until close to the end to add it.

Add the onions when the beef has browned, taste and add salt to taste along with more chili powder (I usually wind up with 4 Tablespoons to achieve the heat level I like with 2 more Tablespoons added to an initial 2 Tablespoons).

To add more heat, add 1/2 teaspoon of red cayenne pepper.

Let this cook for a little while then taste for flavor.

I sometimes add more chili and red pepper than I have indicated, but never less.

Toward the end, add the cumin - 2 Tablespoons total.

I like thick chili gravy in my chili with the taste and thickness that Masa flour, used as a thickening agent, added. I usually add a paste with 3 Tablespoons Masa flour and enough water to make a thick paste, added in 1/3 portions until I get the thickness I want.

If your chili has too much fat, skim it away from the surface with a few paper towels. as it cooks the last ten or fifteen minutes.




If you like tomatoes or beans, then add them. It is your chili.

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I love my chili over rice.

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The first time I encountered chili over rice was as an undergrad at LSU in the late 70's. The cafeteria in the Union would ask you if you wanted it over rice. I tried it and I liked it. I'll still have it that way sometimes.