Please Post Your Favorite Chili Recipies

[SIGFan43]

I've been making this recipe since the 1980s. Thank my mother for the inspiration: http://grayhairattitude.files.wordpress ... -chili.pdf

[Abraham]

More fine chili recipes tendered.

Thanks all, mucho appreciated.

P.S. I too love Horchata, but I doubt many here have tried it.

[puma guy]

More fine chili recipes tendered.

Thanks all, mucho appreciated.

P.S. I too love Horchata, but I doubt many here have tried it.

I've tried it, but I'm not a fan. My youngest daughter loves it so I decided to try it.

[SIGFan43]

I have some dried boonie peppers that a friend from Guam gave me from his garden over ten years ago. His wife told me her eyes watered when he was cooking chili with just one boonie pepper in the pan, and she had to handle them with rubber gloves. I'm afraid to try them in any recipe at all.

[anygunanywhere]

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......

This but no sour cream of ketchup.

[der Teufel]

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

This recipe certainly has all of the right ingredients. Mine is similar, although I don't include celery nor carrots, and I forego the topping ingredients. I don't really have a recipe since I just add things to taste. A buddy and I went to a chili cook-off late last year and sampled all the various chili concoctions and I concluded that mine was about as good as any there. SO, you may vary the content a little to your personal preferences, but this recipe is certainly a very good start in my opinion. Oh, mine is always made with ground pork since I typically have a freezer full of feral pig meat. But, with all the spices no one notices.
--

[4copas]

Here's a link to one of my favorites from another forum.
"Bucksnort Chili" http://thesmokering.com/forum/viewtopic ... nort+chili

[RogueUSMC]

It's been a decade since I made a good pot of chili but I used this:

http://www.carrollshelbyschili.com/products

I just followed the instructions using deer sausage and then added the cayenne to taste...

[The Wall]

My very simple way is my favorite.
Ground beef, chili powder, cumin, cilantro, chopped onion, chopped jalapenos, black pepper, Hunt's tomato sauce, Hunt's Diced tomato, Bush's kidney beans, and Bush's pinto beans. Start with browning ground beef, then spices and follow with other ingredients adding tomato sauce last. The quantities you add to taste. I like lots of chili powder.
The jalapeno cornbread is easy also. Make cornbread batter as normal and add drained can of corn and jalapenos. Bake until it's done. I also like buttered saltine crackers while eating chili bean con carne. To each their own.

[bblhd672]

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!

I use a base recipe and embellish from that resulting in pots of chili that rarely taste like the others. Rather than give you my base, here's where I go for references to good chili recipes, the International Chili Society's website:
http://www.chilicookoff.com/Recipe/Reci ... .asp?Cat=1

Another excellent chili recipe source:
http://www.championchilirecipes.com/

[bblhd672]

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.

Chili is about "flavor" not "fire". Many think "spicy" means loaded with cayenne or other hot peppers, but spicy really is about flavor. The last few years I've used less high Scoville pepper powders and more variety of flavorful pepper powders.