Chili Recipes

Are you in the same competition that I am at a church in BTR?

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Are you in the same competition that I am at a church in BTR?

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I thought about entering, but I just don't feel like doing that all day long Saturday.

I put this one in the Recipe a few weeks back. It's good.

A Large Chili Recipe


No power at the rock pile so I'm cooking a large chili for tomorrow night and later, should the jackals leave any. This is a work in progress.

Ingredients

10 lbs ground beef
12 lbs pork loin, roughly ground
6 onions, ground
3 Serrano peppers, ground
3 hatch chilies , ground
6 cayenne peppers, ground
1 large bunch of cilantro, ground
1 t oregano
1 T cumin
1 T each onion and garlic powder
8 ounces chili powder, Mexine, Gebhardt, and a generic, mixed
2 quarts beef stock
1 Hershey bar

Method For The First Seasoning

Browned the beef and drained the grease. Added the pork and all of the above ingredients. This will simmer 30 minutes and then I'll reseason and build it up .

Second Seasoning

Added 4+ ounces of chili powder, 3 more cayenne peppers, 1 T of cumin, 2 T of sea salt, 1 T of fresh black pepper and 2 T of fresh oregano...and 2 Hershey bars. I also made a slurry of 1 cup of corn meal and 3 cups of water and added that.

Lastly, to appease Mr Balls and R2R, I added 2 medium diced tomatoes. This will simmer 15 minutes, get seasoned one last time, probably get a little more corn meal slurry for body, and shut down for the cool down. It's just under 20 quarts of product as of now.

Final Seasoning

I added another cup of corn meal mixed with 3 cups of water. The texture is now what I wanted. Also added 3 more ounces of chili powders (Mexene and Gebhardt) along with another T of salt and 1 T of ground cayenne pepper. It's done. I highly recommend it. And it'll be much better Wednesday.


This post was edited on 10/14 at 2:28 pm


Listen to Otis.

Any recipes for a slow cooker?

Here's one from Cook's Country I've made several times. Really like it. I used Dos Equis for the beer.

Why this recipe works:

As the name implies, five-alarm chili should be spicy enough to make you break a sweat, but it has to have rich, deep chile flavor as well. We used a combination of dried anchos, smoky chipotle chiles in adobo sauce, fresh jalapenos, and chili powder to create layers of flavor. Ground beef… read more
Five-Alarm Chili
Good chili doesn’t have to take a whole afternoon.


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.
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Nafregit

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I may win be default now. There may be literally no competition.

Why not just add the chocolate rather than melt donut chocolate into the chili. I use chocolate in mine.

Ah.... okay, that makes more sense, I suppose!

It messed with my mind, too.