re: I need to make a 5-star chili - recipes/advice?

Fair enough, comrade.

I am guilty of adding ground pork sausage to my chili sometimes, so I can't throw any stones.

For something different,from the Texas Beef Council:



Prep: 15 minutes
Cook: 8-10 hours (crockpot)
Servings: Serves 4-6
2-3 lbs. round or sirloin steak, cut 1/2-inch thick
1 Tbsp. vegetable oil
1 large onion
3 cloves garlic
1 tsp. salt
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder or 1 tbsp. ground chipotle
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup masa or cornmeal

Crockpot Texas Chili
Nothing could be better on a cold day!


Cut the steak into 1/2-inch cubes.
In a heavy skillet, brown the beef with the onion. Drain off excess fat, add garlic and stir over medium heat another minute.
Transfer beef mixture to the crockpot. Add salt, pepper, chili powder, cumin, beer and water.
Cover and cook on low for 8-10 hours.
Stir masa or cornmeal with enough water to make a smooth paste. Stir paste into chili. Turn crockpot to high and cook uncovered for additional hour.

Serve over cornchips and top with shredded cheese and chopped onions for a traditional Texas favorite.


Masa is finely ground cornmeal used in tortilla making. It is used to "tighten" the chili and adds flavor. It can be found in the grocery store with the flour and cornmeal. If it is unavailable, you can substitute regular cornmeal.

Hershey's chocolate bar. Put it in!


I actually use cocoa powder now to control my ingredients, but it's a killer addition. Someone on here suggested it a few years back, and I have done it ever since

I use a lot hole chuck roast and shred it.

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Get dried peppers and make a sauce by toasting them and blending with water or stock. This is your base and eliminates the need foe chili powder. Someone on this board recommended this to me several years back, and I have never looked back. It's a chili game changer.

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absolutely, Here is decent guide to what peppers to use and how to.



if you don't want to do all that get a can chipotle in adobo. It has that smokey, sweet and spicy flavor that you want. It goes really well with a chocolate stout


I have been making a "chili" since college with chipotle in adobo, stout and meat/beans/onion/garlic since college. I call it "chili" since i am from Texas and my dad gives me shite for putting beans in it.

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What is it about chili threads that starts the battle royale?

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I never really got this. People have such strong opinions on what is and isn't chili. It is such a flexible dish.


Now having said that, frick skyline chili.

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I cook competition chili at cook-offs 5-6 times a year.

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Do you ever enter any CASI events?

M4l

Yep, I have and added more things. To me you can add alot of things you would not think of. Experiment. East TN here.