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Started By
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re: Looking for a good chili recipe
Posted on 9/18/20 at 3:53 pm to CHEDBALLZ
Posted on 9/18/20 at 3:53 pm to CHEDBALLZ
quote:
2 Alarm Chilli Kit.
That's all I use. I used to cook a big pot of chili for the office just before deer season to clean out the freezer and everyone loved it. I'd have to use 5 or 6 boxes depending on how much meat I had.
1
Posted on 9/18/20 at 4:03 pm to bayoudude
My go-to recipe. Always a crowd pleaser.
Ingredients:
Fat
1 cup applewood-smoked bacon, diced
Meat
1 lb ground beef
1 lb ground pork
Vegetable mix
1 Spanish onion, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 cloves garlic, minced
Spice mix
3 tbsp dark chile powder (a rich and fruity blend, such as McCormick's, can be found in a grocery store)
1 tbsp ground cumin
1 tbsp ground chipotle pepper
1 tbsp dried oregano
1 tbsp Spanish smoked paprika (the sweeter version, not the hot)
1 tsp Hershey's 45 unsweetened cocoa powder
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
Wet mix
One 15-oz can red kidney beans, drained and rinsed
One 15-oz can white navy beans, drained and rinsed
1 bottle American lager
One 14 1/2-oz can crushed tomatoes
One 14 1/2-oz can diced tomatoes, with juice
Instructions:
In a large heavy-bottomed dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly crisp. Add meat and brown, stirring occasionally to cook all sides, 10 to 12 minutes. Add vegetable and spice mixes and cook until the vegetables are tender, stirring frequently to coat the meat and vegetables with the spices, about 5 minutes. Stir in the beans and beer until combined. Add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning, and add additional salt and pepper if necessary. Transfer the chili to serving bowls and add toppings like cilantro and shredded cheese.
Serves four to six.
Ingredients:
Fat
1 cup applewood-smoked bacon, diced
Meat
1 lb ground beef
1 lb ground pork
Vegetable mix
1 Spanish onion, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 cloves garlic, minced
Spice mix
3 tbsp dark chile powder (a rich and fruity blend, such as McCormick's, can be found in a grocery store)
1 tbsp ground cumin
1 tbsp ground chipotle pepper
1 tbsp dried oregano
1 tbsp Spanish smoked paprika (the sweeter version, not the hot)
1 tsp Hershey's 45 unsweetened cocoa powder
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
Wet mix
One 15-oz can red kidney beans, drained and rinsed
One 15-oz can white navy beans, drained and rinsed
1 bottle American lager
One 14 1/2-oz can crushed tomatoes
One 14 1/2-oz can diced tomatoes, with juice
Instructions:
In a large heavy-bottomed dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly crisp. Add meat and brown, stirring occasionally to cook all sides, 10 to 12 minutes. Add vegetable and spice mixes and cook until the vegetables are tender, stirring frequently to coat the meat and vegetables with the spices, about 5 minutes. Stir in the beans and beer until combined. Add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning, and add additional salt and pepper if necessary. Transfer the chili to serving bowls and add toppings like cilantro and shredded cheese.
Serves four to six.
Posted on 9/19/20 at 6:40 am to VABuckeye
I consider beans to be a normal part of chili. I'm not a fascist so I'm not going to say chili sans the beans is not real chili or anything dumb like that but to me they are essential.
I love beans!
Chili without beans is just meat and tomato sauce.
I also think that Chili as most people know it has ground meat. I love the Chili colorado they serve in Mexican restaurants but to me that is not the same dish. Chili to me is ground meat, beans and eaten with crackers, rice or cornbread.
I love beans!
Chili without beans is just meat and tomato sauce.
I also think that Chili as most people know it has ground meat. I love the Chili colorado they serve in Mexican restaurants but to me that is not the same dish. Chili to me is ground meat, beans and eaten with crackers, rice or cornbread.
Posted on 9/19/20 at 6:43 am to colonialfootsoldier
quote:
My go-to recipe. Always a crowd pleaser.
Love that recipe. You can live on that recipe!
Personally I don't like the bacon because of the flavor it imparts but otherwise a great recipe.
Have you used smoked paprika in recipes like this?
My go to chili powder is Mexene.
Posted on 9/19/20 at 6:47 am to REB BEER
quote:
2 Alarm Chilli Kit.
That's a darn good one.
Posted on 9/19/20 at 8:21 am to bayoudude
Just buy the 2 alarm kit
Add some beans and can of tomatoes
Can’t go wrong
Add some beans and can of tomatoes
Can’t go wrong
Posted on 9/19/20 at 9:11 am to bayoudude
Been using Ballow's Chili mix out of of LaRue, Texas. One box calls for 3 lbs of ground meat and pork/sausage and makes a big batch. Family loves it.
I've found it up in Shreveport area grocery stores and it can be ordered online.
I've found it up in Shreveport area grocery stores and it can be ordered online.
Posted on 9/19/20 at 9:23 am to bayoudude
Back of the Mexene chili powder bottle.
Posted on 9/19/20 at 10:24 am to rmc
I think I’m gonna spend Sunday making chicken. Will use dried chiles, fresh jalapeño and Anaheim chilies, canned chipotles and maybe a little chili powder. Will use ground beef and some cheap steaks cut up. Will put a couple different types of beans and some canned tomatoes in it. I also like to give it a dash of fish sauce or Worcestershire sauce for the umami.
Posted on 9/19/20 at 2:09 pm to bayoudude
I remember an old one that was titled "The Rules of Texas Red" that was a good outline of what to put in Texas chili and what not to put in Texas chili.
Of course there are hundreds of great chilis that have beans too though.
Of course there are hundreds of great chilis that have beans too though.
Posted on 9/19/20 at 10:39 pm to Jim Thompson
Chili is like Gumbo and Jamabalaya. Lots of good recipes out there and lots of bad ones.
This post was edited on 9/20/20 at 1:56 pm
Posted on 2/22/21 at 2:50 pm to bayoudude
A little late but thought I'd post anyway.
8-12 Dried New Mexico Chili Pods
4-6 Dried Ancho Chili pods
Chili pods must have the seeds and stems removed. Toast a bit in a pan over Medium high heat until they start to become sort of soft , do not burn, it doesn't take long.
Simmer Chili Pods in water to soften approx 10 minutes, Drain well, set aside to cool.
3 Tablespoons canola or vegetable oil
3 Lb. Chuck roast cubed- I leave the fat on, you can trim if you like.
1 Lb. Ground beef- I like 80-20
2 Dark Beers- I use Shiner Bock- Dark Beer is a must.
1 32 oz container of low sodium Beef Broth
2 Onions Chopped
4-6 Garlic cloves pressed or finely diced
0-3 Jalapenos chopped-- I can't put in Jalapenos because there are light weights in the Family.
1 Tablespoon Mexican oregano (crushed with palms of yer hand)
1 Tablespoon salt or to taste
2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground Allspice
1 heavy teaspoon Cocoa Powder
1 Heavy teaspoon instant Coffee powder- One cup of Coffee can be added but it takes longer to reduce the liquid .
2 heavy Tablespoons Masa Harina ( Corn Flour)
0-20 Chili de Arbol Pods -- I try to buy the Pre Toasted Chili's so I don't have to toast them at home. These will be blended into a slurry using some of the Beef Broth so it can be spooned in to separate servings so heat can be adjusted based on preference.
The key to this recipe is to get a nice brown on the meat.
In a heavy pot add the oil, over High Heat brown the cubed chuck roast IN BATCHES - Do Not crowd the Beef or it will steam not brown. Remove beef and set aside.
Brown ground beef. I place the beef in one piece and let it go for 5 minutes or so. Turn it over and do the same. Once it has a nice caramelized crust on both sides, chopped it up and finish cooking. Remove and set aside.
Reduce heat to Medium.
Add the Onions and Jalapenos, sweat over medium heat for 10 Minutes stirring occasionally. Add the garlic half way in to make sure it does not burn.
Add the 2 Beers, Oregano, salt, pepper, cumin, allspice cocoa and coffee. Bring to a strong simmer and cook for 10-15 minutes stirring often, you want to reduce the liquid to half or so.
While this is cooking, add the softened New Mex and Ancho chili pods to a Blender, add approx 1/3 of the beef broth. Blend until really smooth. If you need more broth add a little more. (Be sure to reserve a bit of broth, at least 3/4 cup to make the Chili De Arbol Slurry.
Once the the onion mixture liquid is reduced to 1/2 or so add the beef and Chili Slurry to the pot. I use the rest of what is left of the broth to rinse the Chili out of the blender into the pot.
Bring to a strong simmer and cook for an Hour stirring occasionally to reduce the liquids.
Add a bit of water to the Masa to make a slurry and stir into the Chili.
Adjust to a GENTLE Simmer, Cook for another hour or so to reduce liquids until the desired thickness of the Chili is achieved, cover pot and keep warm.
While the Chili is cooking, add the Chili De Arbol pods to the blender with the reserved broth. Blend until smooth. Add to a separate container so it can be spooned into the Chilli later. Be care full these little buggers are HOT!
This is a baseline, you can add more or less of each spice based on Taste.
We eat it with tortillas and Spanish rice. It's great for Chili Dogs, Chili Fries or whatever you want to put it on.
8-12 Dried New Mexico Chili Pods
4-6 Dried Ancho Chili pods
Chili pods must have the seeds and stems removed. Toast a bit in a pan over Medium high heat until they start to become sort of soft , do not burn, it doesn't take long.
Simmer Chili Pods in water to soften approx 10 minutes, Drain well, set aside to cool.
3 Tablespoons canola or vegetable oil
3 Lb. Chuck roast cubed- I leave the fat on, you can trim if you like.
1 Lb. Ground beef- I like 80-20
2 Dark Beers- I use Shiner Bock- Dark Beer is a must.
1 32 oz container of low sodium Beef Broth
2 Onions Chopped
4-6 Garlic cloves pressed or finely diced
0-3 Jalapenos chopped-- I can't put in Jalapenos because there are light weights in the Family.
1 Tablespoon Mexican oregano (crushed with palms of yer hand)
1 Tablespoon salt or to taste
2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground Allspice
1 heavy teaspoon Cocoa Powder
1 Heavy teaspoon instant Coffee powder- One cup of Coffee can be added but it takes longer to reduce the liquid .
2 heavy Tablespoons Masa Harina ( Corn Flour)
0-20 Chili de Arbol Pods -- I try to buy the Pre Toasted Chili's so I don't have to toast them at home. These will be blended into a slurry using some of the Beef Broth so it can be spooned in to separate servings so heat can be adjusted based on preference.
The key to this recipe is to get a nice brown on the meat.
In a heavy pot add the oil, over High Heat brown the cubed chuck roast IN BATCHES - Do Not crowd the Beef or it will steam not brown. Remove beef and set aside.
Brown ground beef. I place the beef in one piece and let it go for 5 minutes or so. Turn it over and do the same. Once it has a nice caramelized crust on both sides, chopped it up and finish cooking. Remove and set aside.
Reduce heat to Medium.
Add the Onions and Jalapenos, sweat over medium heat for 10 Minutes stirring occasionally. Add the garlic half way in to make sure it does not burn.
Add the 2 Beers, Oregano, salt, pepper, cumin, allspice cocoa and coffee. Bring to a strong simmer and cook for 10-15 minutes stirring often, you want to reduce the liquid to half or so.
While this is cooking, add the softened New Mex and Ancho chili pods to a Blender, add approx 1/3 of the beef broth. Blend until really smooth. If you need more broth add a little more. (Be sure to reserve a bit of broth, at least 3/4 cup to make the Chili De Arbol Slurry.
Once the the onion mixture liquid is reduced to 1/2 or so add the beef and Chili Slurry to the pot. I use the rest of what is left of the broth to rinse the Chili out of the blender into the pot.
Bring to a strong simmer and cook for an Hour stirring occasionally to reduce the liquids.
Add a bit of water to the Masa to make a slurry and stir into the Chili.
Adjust to a GENTLE Simmer, Cook for another hour or so to reduce liquids until the desired thickness of the Chili is achieved, cover pot and keep warm.
While the Chili is cooking, add the Chili De Arbol pods to the blender with the reserved broth. Blend until smooth. Add to a separate container so it can be spooned into the Chilli later. Be care full these little buggers are HOT!
This is a baseline, you can add more or less of each spice based on Taste.
We eat it with tortillas and Spanish rice. It's great for Chili Dogs, Chili Fries or whatever you want to put it on.
This post was edited on 2/22/21 at 3:02 pm
Posted on 2/22/21 at 4:10 pm to bayoudude
Buy Mexene Chili powder, follow their recipe.
WIN!
WIN!
Posted on 2/22/21 at 9:57 pm to rmc
One thing I find good is to take some tortilla chips or even frito’s and process to powder and add at the end as a thickener.
Posted on 2/22/21 at 11:41 pm to SlidellCajun
I do this with tortilla chips.
Posted on 2/23/21 at 10:15 am to CoachChappy
quote:
quote:
Also I love my chili over rice.
You from Acadia or Jeff Davis parish?
If you ever find yourself in Cincinnati skip this tourist trap. We heard so much about it but it was garbage. Tasted like something I would have made in the dorm in college.
Posted on 2/23/21 at 11:27 am to 91TIGER
Posted on 2/23/21 at 11:28 am to Shotgun Willie
Instant Pot Chili
1 lb 93/7 ground turkey
1 lb 85/15 ground beef
2 tbsp better than beef bouillon
2 cups of water
2tbsp of cumin
2tbsp of chili powder
1tsp of allspice
A lot of garlic powder, onion powder, salt, pepper
Handful of chocolate chips
1 onion diced
Half small can of tomato paste
1 can fire roasted chopped tomatoes
2 cans of whatever beans rinsed
Put meat and diced onion in instant pot on Saute and cook thouroughly
Put everything else in
Stir
Cook on chili setting for 3o minutes and naturally release steam
1 lb 93/7 ground turkey
1 lb 85/15 ground beef
2 tbsp better than beef bouillon
2 cups of water
2tbsp of cumin
2tbsp of chili powder
1tsp of allspice
A lot of garlic powder, onion powder, salt, pepper
Handful of chocolate chips
1 onion diced
Half small can of tomato paste
1 can fire roasted chopped tomatoes
2 cans of whatever beans rinsed
Put meat and diced onion in instant pot on Saute and cook thouroughly
Put everything else in
Stir
Cook on chili setting for 3o minutes and naturally release steam
Posted on 2/23/21 at 12:51 pm to MeridianDog
quote:
President Lyndon B. Johnson
Recipe looks great, but that POS is responsible for the decay of American society. I hope his a-hole is burning off from Satan’s chilli.
Posted on 2/23/21 at 5:59 pm to ThanosIsADemocrat
Yeah, him signing that Civil Rights Act just screwed everything up in your world didn't it?
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