Please Post Your Favorite Chili Recipies

[Abraham]

My wife will now after many, many years of not making chili has agreed to make it.

She's not a fan and the only thing I can do well in the cooking department is bbq and steak.

So your favorite chili recipe will much appreciated.

Thanks!

[The Wall]

I have found that most people really like their own chili more than they do others. lol It's best to discover your own recipe tailored to your taste. Some folks I know won't give out their recipes. Don't forget the jalapeno cornbread. lol

[Abraham]

The Wall,

I'm sure you're right that: "It's best to discover your own recipe tailored to your taste."

However, this may be the one and only time she makes it, so discovering my own recipe tailored to my taste may not be the evolution I'd like it to be...

Plus, I give folks more credit with sharing their recipes, though for reasons I've never understood, some hold recipes dear.

P.S. I forgot to mention, she makes great cornbread, sadly sans jalapenos cuz she doesn't like them either. Though she's from New Orleans, she doesn't like spicy anything. Me, I can't get enough spicy stuff, be it Mexican, Indian, (mmmmmhhh curry) Thai, Chinese with the fiery little red peppers, and well, you get my drift. Oh yeah, all that I listed I have to go to restaurants to eat, cuz it ain't available at home.

[Acronym Esq]

So your favorite chili recipe will much appreciated.

This recipe might better be described as chili stew. Primary ingredients: ground beef; onions; green pepper; tomatoes; and beans.

Beef and Bean Chili; Makes 4 servings (good idea to double it)

4 teaspoons olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 cup green bell pepper, chopped
3-4 garlic cloves, minced
1 jalapeno, minced
3/4 lb lean ground beef
1 tablespoon chili powder
2 teaspoons cumin, ground
1 teaspoon dried oregano
1/2 teaspoon coriander, ground
14.5 ounce can diced tomatoes
16 ounce can pinto/red kidney beans, rinsed and drained
1/2 teaspoon salt
pinch of pepper
Crushed red pepper as needed to punch up heat

Topping
1/4 cilantro, chopped
1/4 cup sour cream
1/4 cup red onion, chopped

1. In a large nonstick saucepan, heat oil. Saute onions, carrot, celery, bell pepper, garlic, and jalepeno until onions are translucent (~15 min.). Add beef and cook until no longer pink (~5-7 min.).
2. Stir in chili powder, cumin, oregano, coriander. Cook another minute or so.
3. Add tomatoes, beans, salt, and pepper. Bring to boil. Reduce heat and simmer, partially covered, stirring ocasionally, until flavors blend (~20 min.).
4. Serve topped with sour cream, red onion, and cilantro.

I serve it with the Jiffy Corn Bread mix as instructed on box adding 1/4 cup of sugar and a diced jalapeño.

Acronym 2/5/2017 11:56 AM

[Abraham]

Acronym Esq,

Wow!

Thank you for sharing your recipe.

Very, very generous of you.

I really appreciate it!

[WildBill]

My favorite is Nevada Annie's Chili.
I have been making it for years.
Well, at least since 1978,

Unless you have a bunch of friends coming over, you may want to scale down the recipe.

Nevada Annie's Champion Chili

Ingredients:
3 medium onions
2 medium green peppers
2 large stalks celery
2 small cloves garlic
1 (or more) small fresh Jalapeno pepper, diced
8 pounds lean chuck, coarsely ground
1 7 oz can diced green chilies
2 14-oz cans Hunts stewed tomatoes
1 15-oz can Hunts tomato sauce
1 6-oz can Hunts tomato paste
2 3-oz bottles Gebhardt chili powder
2 tablespoons cumin
Tabasco sauce to taste
1 12-oz can Budweiser beer, divided into two portions
1 12-ox bottle mineral water
2 or 3 bay leaves
garlic salt to taste
salt and pepper to taste

Instructions:
Dice and saute the first five ingredients.
Add the meat and brown it.
Add the remaining ingredients, including 1/2 can beer (drink the remainder, says Annie).
Add water just to cover the top of the mixture.
Cook about three hours on low heat, stirring often.
Servings: 24 or more

http://www.chilicookoff.com/Winner/wc_1978.asp

[cmgee67]

Shoot just grab beans meat onions water and an old shoe throw it together let it simmer and you will have an awful meal!

[Ruark]

Open can of Wolf's "hot" chili without beans.
Pour in covered dish.
Microwave until boiling hot, stirring once.
Eat from bowl with spoon, occasionally sprinkling with Fritos.
Optional: squirt a moderate amount of ketchup over the top.

[puma guy]

There are two basic schools of thought about chili. Beans and no beans. I won't even comment on that. There's also a more minor issue of adding tomatoes, tomato sauce and paste on which I will not comment. The founders of Terlingua Chili Cook-off (ICS) had some definitive opinions on those subjects. My recipe is simple and like all recipes, other than baking, should be a starting point for personal changes and additions. I always use venison and use more meat than this calls for. I encourage you to try several different recipes. Lyndon Johnson used a modified version of a recipe that is much like the one I use; Pedernales River Chili Recipe. You can Google it or use the link below. I have a recipe from a lady that owned Bertha's Genuine Mexican Restaurant for over 50 years, but it's for about three gallons. The ingredients are much the same as mine with some preparation differences. Good luck and enjoy a "bowl of red"
CHILI

3 lbs. lean beef (Chili grind or ½ diced) (never veal)
1/4 cup olive oil
1 Quart water (I use beef broth and water)
1 bay leaves
8 dry chili pods or 6 tbls chili powder (more or less to taste- I use more chili powder)
3 teaspoons salt (or more or less to taste)
10 cloves finely chopped garlic
I teaspoon ground comino (cumin) *Adjust to your own taste
I teaspoon oregano or marjoram
1 teaspoon red pepper. (I seldom add this)
1 tablespoon sugar
3 tablespoons paprika
3 tablespoons flour - omit if you use masa harina
6 tablespoons Masa Harina substitute cornstarch is OK

Chili pods are much better than powder and should be prepared as follows: wash and boil for 45 minutes 8 medium sized Ancho chili pods after having removed
seeds and stems; after boiling the tough skins will slip, leaving a dark brown pulp about 1/2 to 3/4 cup full-- which should be rubbed through a colander or sieve before adding to the chili pod

*If chili pods are used use one half more comino, oregano and red pepper.
Use 3 pounds of neck or forequarter beef, free of bone, fat and gristle. Have the
butcher run it through a mill with 1/2" or 3/4" plate. 3/4" is better.

The paprika has no taste or flavor ; it is used only for color, but it certainly adds to
the chili as a matter of eye appeal.

When olive oil is hot, in a 6-quart pot. add meat and sear over high heat. Stir
constantly until gray not brown.
Add one quart of water and cook (covered),at a bubbling simmer 1-1/2 to 2 hours or until tender.
Put in bay leaves when water is added and remove them before adding other
ingredients.

Add all other ingredients and cook for 30 minutes. Longer Cooking damages the
spice flavor. Skim off excess fat which will rise to the top after spices are added.
For thickening desired mix flour(masa) or meal in cold water and add to pot.
(You can use cornstarch also for thickening.) Cook for five more minutes at a simmer to see if more water is needed (Likely) for desired consistency.
Vary the amount of red pepper to your own taste. The amount of red pepper, indicated will make fairly hot chili (about average).
The use of olive oil instead of suet or other oil greatly lessens any chance of
unpleasant aftertaste.
There is plenty of time to boil the chili pods and rub them through the colander
while meat is simmering. When puree is gathered in a bowl mix all of the spices
into it and add the whole thing to the meat when it is ready and stir in well.

I just notice the recipe calls for flour and masa. Use one or the other not both - masa harina (corn flour) is much better, I changed it on the post, but the word doc isn't updated

CHILI_SMD_.doc

(28.5 KiB) Downloaded 109 times

https://whatscookingamerica.net/Soup/Pe ... sChili.htm

[Abraham]

Mucho, Mucho thanks to all!

My wife has agreed to try every chili recipe offered. She's a champ!

She's working on the first recipe from Acronym Esq.

Next in line will be Wildbills's recipe and so on down the line.

I can't adequately express my appreciation for all the recipes put forward.

The best I can do is to say Thank you, Thank you and Thank you!

My taste buds and stomach also thank you.

[Take Down Sicko]

Only chili i ever get to eat is from Wendys.

[Oldgringo]

Wolf's No Bean Brand Chili doctored to suit with shredded cheese, chopped onions, sour cream and ketchup over fritos mixed with a tamale or two. Quick and easy followed with an Imodium......

[SIGFan43]

Is there any way to attach a PDF file of my chili recipe here? I don't think so, and it's very busy. Or I could post a link to the recipe on my blog, if that's legal here.

[puma guy]

Is there any way to attach a PDF file of my chili recipe here? I don't think so, and it's very busy. Or I could post a link to the recipe on my blog, if that's legal here.

You should be able to use the attachment option at the bottom of the screen and browse your files.

[curryman]

SUPER HOT

http://www.xdtalk.com/threads/chiles-ch ... le.134493/

Chile's Chipolte Chile
...................................

8 cans: Herdez Chipolte chiles in Adobo sauce.
*4 cans: Rotel HOT, optional
*1lb Pinto beans, cooked, optional
2 cups: Brown Sugar
*1 large Hershey Special Dark chocolate bar, optional
2 large Onions quartered
4 large Garlic cloves
8-10lbs skirt/flank steak
Salt, Cumin and whatever other spices float your boat.

In a blender, combine chiplotes/adobo sauce & *Rotel, blend till smooth.
In large stock pot, add 1/2cup oil and roast onions/garlic, remove, chop & return to pot.
Add chipolte/rotel to stock pot, heat on low-med.
Add brown sugar & *chocolate.
Grill steaks rare/med rare, char over heavy flame for great grill flavor, cool and cut into large bite sized chunks, add to pot.
*Add beans.
Season to taste.
Simmer 1/2hr, over low/med heat, careful not to scorch, stir frequently.

Serve topped with crumbled Queso Anejo and fresh tortilla chips.
Ice cold Horchata or Cerveza to wash it down.

Not my recipe but really good.