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It's Chili season! Post your favorite recipes!
Posted on 10/26/23 at 9:35 am
Posted on 10/26/23 at 9:35 am
Lows are in the 20s and 30s next week so I want to make a chili. What are some of y'all's best? Also, favorite secret ingredients?
25
Posted on 10/26/23 at 9:37 am to L Boogie
Posted on 10/26/23 at 9:45 am to L Boogie
Not even gonna lie. I just use Cajun Power when I want chili now. There's no doubt it's not as good as spending the extra time and effort to make Chili from scratch but it's pretty damn good for what it is and how easy it is to put together.
Posted on 10/26/23 at 10:03 am to Hat Tricks
quote:
Not even gonna lie. I just use Cajun Power when I want chili now. There's no doubt it's not as good as spending the extra time and effort to make Chili from scratch but it's pretty damn good for what it is and how easy it is to put together.
Made some chili with Cajun Power a couple of weeks ago, I tinkered with it some, but not much. It was just very easy and quite good. Hard to beat, all things considered.
I have a recipe for a mole chili that includes quajillo and ancho peppers, wine, coffee, chocolate and a bunch of other things that is quite good, but it takes a lot more effort.
This post was edited on 10/26/23 at 10:07 am
Posted on 10/26/23 at 10:13 am to SpotCheckBilly
Posted on 10/26/23 at 10:25 am to L Boogie
Posted on 10/26/23 at 10:33 am to Large Farva
quote:
This is the best chili I have ever cooked.
Now I'm hungry.
Posted on 10/26/23 at 10:46 am to L Boogie
Posted on 10/26/23 at 10:49 am to L Boogie
the basic recipe I’ve always used is Alton browns good eats recipe. It’s easy and it’s easy to modify
the “secret ingredient” of it is crumbling bagged tortilla chips into the sauce as it cooks for masa flavor and as a thickener
the “secret ingredient” of it is crumbling bagged tortilla chips into the sauce as it cooks for masa flavor and as a thickener
Posted on 10/26/23 at 10:50 am to cgrand
quote:
the “secret ingredient” of it is crumbling bagged tortilla chips into the sauce as it cooks for masa flavor and as a thickener
Not much of a secret, but a good hack and a good use for the remnants of a bag of tortilla chips.
Posted on 10/26/23 at 10:55 am to SpotCheckBilly
yes and it also adds salt which most chili recipes seem to lack
Posted on 10/26/23 at 11:01 am to Large Farva
quote:
Crockpot Chili
That seasoning mix is very similar to what I use. I do toast whole coriander and cumin for my tacos and chili, and that makes a major difference in flavor.
One trick I learned on this board a while back is to throw a hershey's chocolate bar into it. While it sounds weird, it really works. I've since switched to using cocoa powder and even some espresso powder when I have some on hand so that I can control the sugar. I also don't usually use tomatoes, because I like the rich beefy flavor. Sometimes I'll throw some paste in there though when the mood strikes.
Posted on 10/26/23 at 11:04 am to L Boogie
The best chili I ever made was done using the following:
- Cut the flat of a brisket into 1/2" cubes and season with whatever your favorite beef seasoning is
- Cut 4 slices of bacon into small pieces and fry until almost crispy and remove
- Sear brisket cubes in bacon grease until golden brown - do in batches so you're not steaming it, then remove
- Add chopped onion, bell pepper, jalepeno and pressed garlic to bacon/brisket grease and cook until soft
- Add 2 cups chicken broth
- 1 tbsp cumin, 1 tbsp smoked paprika, 4 tbsp chili powder, 1 tsp dried thyme
- 6oz coffee stout
- add back in brisket and bacon
- 28oz can of chopped tomatoes
Bring to boil, then simmer for 2-4 hours
Sure it takes some time, but it's so worth it. Brisket in a chili just hits different than ground beef.
- Cut the flat of a brisket into 1/2" cubes and season with whatever your favorite beef seasoning is
- Cut 4 slices of bacon into small pieces and fry until almost crispy and remove
- Sear brisket cubes in bacon grease until golden brown - do in batches so you're not steaming it, then remove
- Add chopped onion, bell pepper, jalepeno and pressed garlic to bacon/brisket grease and cook until soft
- Add 2 cups chicken broth
- 1 tbsp cumin, 1 tbsp smoked paprika, 4 tbsp chili powder, 1 tsp dried thyme
- 6oz coffee stout
- add back in brisket and bacon
- 28oz can of chopped tomatoes
Bring to boil, then simmer for 2-4 hours
Sure it takes some time, but it's so worth it. Brisket in a chili just hits different than ground beef.
Posted on 10/26/23 at 11:17 am to Hat Tricks
quote:
Not even gonna lie. I just use Cajun Power when I want chili now. There's no doubt it's not as good as spending the extra time and effort to make Chili from scratch but it's pretty damn good for what it is and how easy it is to put together.
No shame. My weeknight chili is made with the tobasco chili starter. Take like 20 minutes to make.
Posted on 10/26/23 at 11:17 am to Midget Death Squad
quote:
One trick I learned on this board a while back is to throw a hershey's chocolate bar into it. While it sounds weird, it really works. I've since switched to using cocoa powder and even some espresso powder when I have some on hand so that I can control the sugar.
I've used a Dollar General Dark Chocolate bar before and it adds a nice touch. It's an important part of the mole chili recipe I make sometimes. Never used expresso powder, but I have added coffee.
Posted on 10/26/23 at 1:02 pm to L Boogie
idk what the boards opinion of the cajun ninja is, but I really enjoy making his chili recipe
Chili by The Cajun Ninja
Chili by The Cajun Ninja
quote:
Pinned by The Cajun Ninja
@TheCajunNinja
4 years ago
HOMEMADE CHILI
2 Yellow Onions
1 Green Bell Pepper
1 Poblano pepper
2 Jalapeños
4 Cloves of Garlic
2 Tablespoons Olive Oil
2 lbs of Ground Beef
1 (6 oz) Can of Tomato Paste
2 (14.5 oz) Can of Diced Tomato
2 (15 oz) Cans of Tomato Sauce
2 (15 oz) Cans of Ranch Style Beans
2 Tablespoons of Cumin
2 Tablespoons of Chili Powder
1/2 Tablespoon of Garlic Salt
1/2 Tablespoon Smoked Paprika
1/2 Tablespoon Cajun or Creole Seasoning
2 Bay Leaves
1 Cups of Water
Add Cayenne Pepper if you want a Spicy Chili
quote:
Heat up a large pot and pan on a medium heat.
Chop the Onions, Bell Pepper, Poblano Pepper, 1 Jalapeño, and Garlic. Make sure you remove all seeds from your Peppers, except for the one remaining Jalapeño. Leave that one whole for now.
You may want to use a glove when chopping the jalapeño. The residue from the pepper can wreak havoc on your skin.
Add 1/2 Tablespoon of the Olive Oil to the large pan.
Add the chopped vegetables and sauté 15-20 minutes.
After 15-20 Minuets, add the 6 oz can of Tomato Paste. Sauté for another 10 minutes.
Meanwhile, add the other 1/2 tablespoon of Olive Oil to the large pot, and drop in the ground beef to the pot.
After 10 minuets of sautéing the Vegetables with the Paste, add the cup of water to the pan, and break up anything stuck to the bottom.
Pour the vegetable and paste mixture into the pot with the Ground Beef.
Add the diced tomatoes, tomato sauce, and Ranch Style beans.
Add the Cumin, Chili Powder, Garlic Salt, Smoked Paprika, Cajun Seasoning, and Bay Leaves.
Chop the remaining jalapeño with the seeds, and add to the pot.
Turn the heat up to bring the chili to a slight boil. Once boil is achieved, cover and lower the heat to a simmering heat.
Let simmer for 2-3 hours stirring every 15 minutes.
Posted on 10/26/23 at 1:13 pm to SpotCheckBilly
quote:
expresso
Posted on 10/26/23 at 1:57 pm to hubertcumberdale
quote:
2 (15 oz) Cans of Ranch Style Beans
Posted on 10/26/23 at 2:15 pm to L Boogie
Weekday chili, or even weekend quick chili is fast and does the trick:
Posted on 10/26/23 at 2:18 pm to L Boogie
I started making a "pizza" chilli that has a jar of pizza sauce, meat is split between ground beef and Italian sausage and also add pepperoni.
Has alot more flavor than normal chilli and since ive been making it its hard to go back to "normal" chili.
Has alot more flavor than normal chilli and since ive been making it its hard to go back to "normal" chili.
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