I need a really good chili recipe

Just to make sure no one suggests it, you should probably tell us your recipe and secret ingredient.

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My nephew has challenged me to a chili cookoff at his church and I have already shared my recipe with him and my secret ingredient.

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Beans or no beans? Because that is the first topic for debate

Here are two threads on TD that may assist you

LINK

LINK

No rules at all

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No rules at all

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I’ll eat a chili with beans but won’t cook one. A proper chili contains no beans and a base made from chili paste

I figured a hobo would appreciate as mich sustenance in his chili as possible.

I got this off the board years ago and used it plenty of times. I can't give credit, because I don't remember who it came from.


3 lbs lean beef (ground sirloin)
2 8oz tomato sauce
Beef broth can
Chicken broth can
onion powder
garlic powder
chili powder
cumin
salt
black pepper
red pepper

3 lbs lean beef (ground sirloin) - brown meat on med. heat, and then drain off the excess fat juices

Add small can (8 oz) tomato sauce and the smallest can each of beef broth and chicken broth - simmer on low heat

you need to buy some Gebhardt chili powder, onion powder, garlic powder, and cumin

Add one tablespoon of the chili powder, two teaspoons each of the garlic and onion powders, and one teaspoon cumin - simmer on low heat for 30 minutes - covered with lid

Add one teaspoon salt, black pepper, and red pepper and another small can of tomato sauce - simmer on low heat for 15 minutes - covered with lid

Add one tablespoon each of chili powder and cumin, may need to add a little water to get gravy just right - simmer on very low heat for 15 minutes - covered with lid

Turn off for 15 minutes and let sit covered

Add one tablespoon chili powder and one teaspoon salt - simmer for 5 minutes

Turn off and let sit covered for 5 minutes

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I figured a hobo would appreciate as mich sustenance in his chili as possible.

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Beans or no beans? Because that is the first topic for debate

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Team Beans

Below is a previous post of mine. I really like this chili recipe.

I make America's Test Kitchen/Cook's Country 5 alarm chili. It's not 5 alarm hot. Just 5 alarm tasty.

Here's their recipe. I do not add the beans and I add some chocolate. Sometimes, a Hershey bar like Otis does, but sometimes semi sweet baking chocolate...whatever I have around. I use 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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