need a good chili recipie

[Corey D.]

with the new cold front i am in the mood for some good chili anyone have a suggestion.

corey

[speckle-catcher]

BVDrangs posted a recipe for a green chili - I made it last weekend...very tasty.

[speckle-catcher]

here's the recipe:
Emerald City Chile Verde

Yes, we are not in Kansas anymore! This recipe for Chile Verde utilizes ideas from some of the award winning recipes from the International Chili Society’s annual competitions. It is my current version for competition. –Dave Hendricks

2 24-ounce cans poblano chiles, drained and chopped
1 24-ounce cans green chiles, drained and chopped
1 15-ounce can tomatillo enchilada sauce
1½ pounds green tomatillos, husked and chopped
1 pint chicken stock
2 12-ounce bottles amber beer
2½ pounds pork sirloin, cut in ½ inch cubes
½ pound andouille sausage, cut in ½ inch cubes
Olive oil
1 large sweet onion, diced
4 cloves garlic, minced
3 teaspoons cumin powder
1 teaspoon jalapeño powder
1 teaspoon oregano
Salt and freshly ground black pepper, to taste
½ bunch fresh cilantro, chopped
1/4 cup lime juice
In a large pot, 8 to 12 quart, combine the chopped poblanos, green chiles, tomatillo enchilada sauce, chopped tomatillos, chicken stock, and beer. Heat until almost at a boil, then reduce to a simmer.

In a large skillet, brown the pork and sausage in some olive oil. Do this in small batches and do not crowd the pan with the meats. When browned, add the meat to the pot containing the chili mixture. In the same skillet, saute the onions and garlic in some olive oil until soft and translucent. Add these to the chili mixture, along with the cumin, jalapeño powder, and oregano. Add salt and pepper to taste. Simmer, uncovered, for about 2 hours or until the pork is very tender.

About 15 minutes before serving, add the cilantro and lime juice and simmer.

Serve with generous amounts of corn bread.

Yield: 8 servings

Heat Scale: Medium-hot

Dave


My notes:
Here's how I had to modify it:
I couldn't find canned poblanos, so I used 2.5# fresh, rubbed with olive oil and then roasted in the oven under the broiler. let cool, peel, de-seed and chop.

for the 24oz can of green chilis - I got 4 - 6oz cans (from HEB), 3 were "green chilis", 1 was jalapenos - after cooking the chili, I would use 2 of each for a little more kick.

I didn't have jalapeno powder, so I roasted a jalapeno and 2 serranos, seeded them, and put them in the pot. Some fresh roasted chipotles would give good flavor also.

for the beer, use Shiner Bock or some beer with good flavor.

for the pork, you can get pork stew meat (pre-chopped) at some grocery stores. I would use ground pork the next time with some chopped pork, instead of all chopped pork.

This chili recipe does not have any "front-end" burn from the jalapenos, but it does have quite a kick-ed up afterburn. I would consider adding a small amount of Habanero for some added heat.
shawn

[pelican]

Man, that sounds good, speckle-catcher ...

Corey, for quick and easy ... and tasty, this is Wick Fowler's basic recipe with a little modification.

Bob

Texas Red


Ingredients:
Coarse Ground Chuck / Round / Venison / etc 1 ½ - 2 pounds
Chopped Tomatoes 1 15 oz can
Dark Red Kidney Beans 1 16 oz can
Tomato Sauce 1 8 oz can
Water 2 8 oz cans
Chili Powder ½ cup
Minced Dry Onion Flakes 1 tablespoon
Granulated Garlic ½ teaspoon
Cumin 2 ½ teaspoons
Oregano ½ teaspoon
Paprika ½ tablespoon
Salt ½ tablespoon (or to taste)
Red Pepper (Cayenne) see instructions
Masa (Corn Starch in a pinch) 2 tablespoons

Instructions:
Sear meat in a large pot or skillet. Drain fat.
Add all ingredients except tomatoes, beans, red pepper and masa.
For “False Alarm� chili, add no red pepper. For “One Alarm�, add ½ teaspoon.
For “Two Alarm� add 1 teaspoon. For “Three Alarm� i.e. “Texas Red� add ½ tablespoon.
Cover and simmer 30 minutes, stirring occasionally.
Mix masa into ¼ cup of warm water and add to chili along with tomatoes.
For true Texas chili, beans should be heated and served on the side; but they
can be added to the chili. Cover and simmer another 20 minutes.


Serve in wide bowls with original Saltines. J
Option - use 1 10 oz can of original Ro-Tel Tomatoes & Chilis in place of the tomato sauce and tomatoes.
Option – use a raw Jalapeno in place of the Cayenne. Remove all seeds, chop the chili into small pieces and sear along with the meat.

[manintheboat]

This should work:


1.5 lbs chili ground beef (or venison if you have it)
1.5lbs stew meat
4tablespoons chili powder (1st choice - penzys, 2nd - gebhart)
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon wylers chicken bullion granules
1 tablespoon wylers beef bullion granules (you can find both in soup section)
1 packet sauzon goya (msg - you can find this in the mexican food sect. of your g-store)
1 teaspoon cayenne
2 cans beef broth
2 cans beer (budweiser works great, don't know why)
1 can of tomato sauce
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
5 cloves garlic, minced
2 tbsp masa harina or corn starch
2 tablespoons olive oil
salt and pepper to taste

In a large stock pot, brown meat in olive oil. Remove meat, and add onions, celery and carrots to the pot, and sautee until onions are transluscent. Add 3 cloves of minced garlic, and sautee for another minute. Place browned meat back into the pot. Add all liquid ingredients and the can of tomato sauce. Add all of the dry spices and the bullion except the masa or corn starch. Cover and simmer for 1.5 hours. Add the other 2 cloves of minced garlic and simmer for another hour. Mix the masa or corn starch with a 1/2 cup of warm water and mix well. Add to chili and bring to a boil. Turn down to a simmer and cook for another 15 minutes. You should be good to go. Serve with cornbread, tortillas, rice, crackers or whatever else floats your boat.

I have read here a while ago that some people will add a can of ranch style beans that has been pureed in a food processor. I believe that this is a form of cheating in chili cookoffs. I have tried it and it helps, but is not totally necessary.

[BARBQ]

Ingredients:
2 pounds Ground Meat
1 Can of Rotel (Diced green chile and tomatoes)
1 Can of Ranch pinto Beans (Drained)
1 Can of Ranch Style Beans (Undrained)
Water 16 - 32 oz depedning on thickness
Chili Powder ½ cup
Minced Dry Onion Flakes 1 tablespoon
Garlic 1 teaspoon
Cumin 1 teaspoons
Oregano 1 teaspoon
Paprika 2 tsps
Salt 2 tsps
Red Pepper 1 Tsp
Masa (Corn Tortilla) Mix 4 tablespoons

My big thing is after I brown the meat I drain it then I add about two cups of water and add all the spices. I let it simmer boil in all the goodness with the meat. Then I start added all the beans and all the the rest of the water to a boil for thirty minutes. My exact recipe is at home, but this one is close.

I used cilantro in my chili a few weeks back and it was a refreshing difference!

[Walkin' Jack]

First of all lets talk about the "HEAT" that goes into a lot of chili recipes. I don't want to get on my soap box here so let me just remind you all that the point of adding any ingredient to any recipe is to add FLAVOR, right? No need to try to burn any one down. LOL!
Next lets talk about beans. Even if you say you don't like beans in your chili you must agree that there are beans and then there are BEANS. I have converted more than a few no-beaners in my time. Try to be open minded and give something like this a try some time before you say "no beans for me please".
This is NOT something you throw together at the last minute for a quickie dinner. But if you have the time and patience it is fun to do and I promise you that you will get rave reviews and many many requests to do it again in the future. If you have left-overs, this concoction freezes well and will keep almost indefinitely. Just be sure to "burp" all the air out of the container as you package it for the freezer.

Walkin' Jacks 3-day Chili
The Beans:
2 lbs dried pinto beans.
1 bone from a Honey Baked Ham with lots of meat still on it or 3 MEATY smoked ham hocks.
1 ring of Ekrich pork/venison sausage, chopped.
1 large yellow onion cut in 1/2" cubes
1 green bell pepper, chopped
1 stalk celery, chopped
2 tablespoons yellow mustard
2 tablespoons ketchup
2 table spoons sugar.
Salt to taste
Onion powder to taste. I use about 1/2 table spoon.
Chopped jalapeno peppers to taste

Directions
Day 1: Sometime after you have dinner, and before you settle in for the evening. Run the tap at your sink on hot until it is running as hot as it will. Rinse beans and cover in a large pot or dutch oven with this hot tap water. Cover and set aside till the next day. Do not remove cover.
note-soaking the beans is critical. Dried pinto beans are supposed to be tender. If you just throw dried beans in the pot and cook 'em they will never tender-up.
Next day, around mid morning, add more water to the pot, add the ham hocks or ham bone, sausage, mustard, ketchup, and sugar. Keeping pot covered (so you don't lose the pot-likkor), bring to a boil and keep adding water and boiling until the meat is very tender and falling off the bone. 2 to 2 1/2 hours on medium heat. At this point remove all fat and bones from hocks or remove all meat from ham bone. Discard the fat and bones and place the meat back into the pot and add the onion, bell pepper, celery. Re-cover pot and cook another 45 minutes. Always keep and eye on the water level and don't let the pot go dry.
The beans are now done. You can serve this over rice, or cornbread. It is meaty enough to be a main course. I like to bake cornbread in my black iron skillet to go with this.
Let the leftovers cool and refrigerate over night. This lets the flavors get together and blend more.
You can have the beans again or just go right to the chili phase the next day.
To complete the Chili:
Add your favorite chili powder/seasoning mix. (I use McCormick's original Chili Mix. It has a little more flavor than just chili powder)
2 lbs of coarse ground chili meat. I don't care for regular ground beef. I like meat I can chew in my chili. If you can get venison, elk, or any wild game it is great to use instead of the beef.
2 cans Hunts diced tomatoes
Bump up the heat slightly if desired by adding a little more jalapeno.
Let this simmer over medium heat for about a half hour or so and it is ready to go.
Bon Appetite!

[nasakid]

Something different and quick and easy to make:

White Chicken Chili

2 lbs boneless chicken breast, diced in small chunks
1/4 cup sour cream
4 oz whipping cream or half and half
1/4 tsp white pepper
2 cloves garlic
1 small onion
1 can chicken broth
1/4 tsp coriander
1/8 tsp cumin
salt
1 Tablespoon olive oil
2 cans great northern beans, drained

Heat the olive oil in the pot, and brown the chicken. Add the garlic, onion, pepper, coriander, and cumin and cook until the onions are tender. Add the chicken broth and drained beans and bring to a boil. Reduce heat and stir in the sour cream and whipping cream. Salt to taste.

This dish takes about 15 minutes to prepare, and it serves about 6 servings. I usually eat mine with fresh cilantro on top with tortilla chips crushed up on top.

Enjoy!

[sandman]

I used Nasakids White Chili recipe to get rid of the last of the smoked turkey. Different but very good. The cilantro is a must. Also made cornbread instead of using the tortilla chips.

[Capt Kat]

We have tried lots of recipies but the easiest and most consistent chili we have had is 2-Alarm chili you can buy at any store. It has all the ingredients and tastes great out of the box but you can modify it to your taste. Good Luck!

[FishinChick©]

We have tried lots of recipies but the easiest and most consistent chili we have had is 2-Alarm chili you can buy at any store. It has all the ingredients and tastes great out of the box but you can modify it to your taste. Good Luck!
Man that's blasphemy on the recipe board!

[Capt Kat]

Good does not necessarily mean most difficult or most ingredients. 2-Alarm makes a great base for you to tweek it anyway you see fit. Who has time to spend all day chopping and dicing. It quick and its good!




Man that's blasphemy on the recipe board!

[Walkin' Jack]

[QUOTE Who has time to spend all day chopping and dicing. [/QUOTE]
I DO! Chili and other dishes are a lot like so many other things in life. Sometimes, taking a little more time can add to the enjoyment and the quality of the finished product.

Anyway, when it comes to chili, it's ALL good.:bounce:

[manintheboat]

There is nothing wrong with 2 alarm chili. It is by far the best mix you can buy at the grocery store. The most important thing to do is to throw away that package of dried onions and garlic and use the real thing. Instead of water use a mixture of beer, beef broth and vegetable broth. Before serving put a cup of fine chopped cilantro in the chili.

[Postoak213]

We have tried lots of recipies but the easiest and most consistent chili we have had is 2-Alarm chili you can buy at any store. It has all the ingredients and tastes great out of the box but you can modify it to your taste. Good Luck!
You can't beat 2 alarm...my mom used to use the same ingredients and then went to their package. Man, I'm hungry

[Snagged]

Man that's blasphemy on the recipe board!
FC,
Some people don't understand the difference between cooking as an art/ritual and heating something to feed a face. LOL.

[MrsTroutsnot]

This is a quick and easy recipe, but it always receives compliments...Enjoy!!!


Quicky Chili

2 lbs. ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 bell pepper, chopped
1 1/2 tsp. cumin
3 T. chili powder
1 can (15 oz.) mexican style whole tomatoes
8 oz. can tomato sauce
15 oz. refried beans
23 oz. ranch style beans with jalapenos
1 c. water
jalapeno juice to taste

Brown ground beef with onion, garlic and bell pepper. Drain. Add seasonings and cook 1 minute. Add other ingredients and slowly bring to boil. Reduce heat, cover, and simmer for 20 minutes.

I puree jalapeno slices in food processor and add to chili while simmering. It just depends on how spicy you like your chili!!!

[JWL]

2 lbs beef cut in 1/4 inch cubes
1 cup chopped onion
3-4 japaleno peppers seeded and chopped fie
2-3 cloves garlic minced
1/4 cup chili powder
1 TBS cumin
1/2 tps salt
1/2 tps red pepper
1 can (13 3/4oz) beef broth
2 cans (14 1/2oz) stewed tomatoes
1 bottle beer
1 bay leaf

Brown meat on med. high in veg oil appox 10 min. and set aside
Add onion, jpeppers, & garlic on med. low util tender appox 8 min.
Stir in chili powder, cunin, salt & red pepper and cook for 1 min.
Return meat to pot, stir in broth, tomatoes, beer and bay leaf.
Heat to boil, cover, and then simmer appox 1 1/2 hours
Remove top and let reduce for appox 1/2 hour.

[MEGABITE]

In regards to whether or not to add beans to your chili....I think my Dad said it best...
"Son, beans in chili take up valuable real estate where more meat should be" heheheheh

Of course he never had Walkin Jack's :walkingsm: beans, so who knows....

MEGABITE

[WT427]

What does that A^ type symbol mean? Some of the measurements are in Greek.

[Pod]

I'm trying to use up the last of my ground venison before deer season opens. Tonight, after the game I tried MrsTroutsnot Quicky Recipe....turned out really well. I modified it a little but used her basic recipe.

Oh yeah, Two alarm chili....just doesn't seem right. I enjoy all of the chopping and dicing!

[bountyhunter]

I posted mine up in the TTMB when someone else asked for a goodone. I know mine is good, got trophies to prove it. Take a look if you want.

Derek

http://2coolfishing.com/ttmbforum/showthread.php?t=36189&page=2&pp=10&highlight=chili

[RubenZamora]

Here is a chillie I have come to like:

I usually like to add 3 types of beans to mine: Read Beans, Ranch Style and whatever else you feel.

I also add Chorizo, Deer Sausauge (Jalepeno processed) and Chilli Powder. I dont go by measurments so I can't really give the exact.