In need of a chili recipe

There were several chili threads on the Food board the other day.

I have used this many times. I promise you people will be impressed. I skip the Italian sausage.

LINK /

I have a 3 meat recipe that is pretty good

1 lbGround chuck
1lbGround pork
1lb Stew meat cut up fine

1 large onion
1 large bell pepper
4 cloves minced garlic

1 can crushed tomatoes
1 can stewed tomatoes
Salt and red pepper to taste
Hot sauce to taste
Mexene chili powder I use 2 tablespoons for every lb of meat
Cumin 1 tablespoon for every lb of meat
Cup of red wine
Cup of water

Brown meat
put in onions pepper and garlic and cook for about 5 minutes. Put in seasoning mix and fold in well. Add in tomato products, wine and water.

Cook with lid on for about a 90 minutes.

This will feed about 6-8 so I would triple for your size guest.

I do it almost exactly the same way. Not draining the beans dramatically improves it. Haven’t tried BBQ beans, thought that would get it too sweet.

And yes to the beer!

Unlike the stadium rat recipe with chili you can just mutilply by the servings


Boilermaker chili is highly recommended from my household. I have suggested this recipe to a few folks and they have made it their go to. Just google search it. Its a bit thick if you like chili that way and don’t use bitter beer or ipas for the beer.

ETA. I see someone linked it above.

Add some cinnamon if you want to change your life

Get 5 packs of the 2 Alarm Chilli kit, brown 10 pounds of ground meat and remove from the pot, brown 5 onions down, when they almost brown add 5 cans of original Rotel and let that cook about 15 minutes. Return meat to the pot and add all the chilli kit seasoning and whatever else it calls for. Cook that about an 15 minutes then add about 40 pieces of chocolate chips. Cook that for about 30 minutes, while cooking skim any oil that comes to the top.

well this makes a big oval magnalite pot full so you should double the amounts and use a really big gumbo pot.

Karl's Chili with Beans

Ingredients

• 4-5 pounds ground beef
• 1 pound smoked sausage (sliced thin and halved) (halfing is optional)
• 3 pound bag of yellow onions (chopped)
• 2 large bell peppers (chopped)
• 3 heaping tablespoons chopped or minced garlic
• 3 cans (15oz) diced tomatoes (with liquids)
• 3 cans (15oz) dark red kidney beans (without liquids)
• 3 cans (15oz) tomato sauce
• 2 teaspoons red cayenne Pepper (optional)
• 2 cups water
• 2 teaspoons black pepper
• 3 teaspoons chili powder
• 4 teaspoons Salt

Instructions
1 In a large pot, break up all of the ground beef and pork, then cover the pot and place it in a pre-heated oven @ 350 degrees for 1 hour.

2 chop up all your veggies and cut up the smoked sausage while beef is cooking.

3 Remove meat from pot and drain off juices, then set aside to cool, after it cools, completely break meat up so it is all loose.

4 Put the 2 cups water, peppers, onions, and garlic in the pot, then boil until onions soften and turn clear.

5 Add your dry seasonings, then add the tomato sauce and stir in before adding ground meat and stir that in well. now add all the can ingredients into the pot and then cover the pot and place it back into the pre-heated oven @ 350 degrees for 1 hour and then it is done.

since you are making a big pot full just simmer it on low heat on the stove for that last hour instead of putting it in the oven. i use the oven to eliminate any chance of it sticking and burning to the bottom of the pot

EDIT: the people i cook for dont like pepper so add a jar of jalapenos and some cayenne pepper to taste if you want it to have some kick to it

i do it that way because im only dirtying one pot

the ground beef makes a ton of grease you need to drain off and get rid of.

so i brown the beef first, then set it aside to cool while i begin the cooking process

there is no need for a roux in chilli

Chedballz,
I used you recipe, slighly modified and it came out great! Used 2 Carroll Shelby 2 alarm kits. I browned the onion with 3 lbs of beef and 1 lb of chicken. I would have rathered pork but none at Kroger.
Drained the meat, added the season packets, water, 1/2 bottle of Shiner Bock and 2 cans of rotel. Cooked it for 30 minutes and added 2 cans of kidney beans. Cooked for another 20 minutes. I didn't use the masa powder and only 1 pack of yhe cayenne.