I am gonna make chili tom. and want to know who out there thinks they have the best chili recipe...
Who has the best CHILI recipe?
- Thread starter MrDingleDangle
- Start date
Boy that's really helpful! Are you the kid that ruins the game by taking your ball and going home??
There is no recipe for me, its all based on what I have.
I usually do something close to
5-7lbs of ground beef cooked and thoroughly drained
1 large can crushed tomatos
1 regular can tomato paste
2-3 onions finely diced
2 cans of beef broth
1.) cook & drain beef
2.) cook onions
3.) add beef to onions
4.) add all tomato/broth products
5.) add a ton of chilli power
6.) add a little curry powder
7.) add a shot of a tangy bbq sauce
8.) add a small bit of brown sugar
9.) simmer down to desired consistency (usually 3 hours or so)
serve with oyster crackers, colby/jack cheese, and if you're so inclined peanut butter sandwiches
I usually do something close to
5-7lbs of ground beef cooked and thoroughly drained
1 large can crushed tomatos
1 regular can tomato paste
2-3 onions finely diced
2 cans of beef broth
1.) cook & drain beef
2.) cook onions
3.) add beef to onions
4.) add all tomato/broth products
5.) add a ton of chilli power
6.) add a little curry powder
7.) add a shot of a tangy bbq sauce
8.) add a small bit of brown sugar
9.) simmer down to desired consistency (usually 3 hours or so)
serve with oyster crackers, colby/jack cheese, and if you're so inclined peanut butter sandwiches
Not exactly sure what my family recipe is, but I know that there is a couple cans of beer in it, I will post it if my dad is around in the next few days for me to find it, its probably the best recipe there is.
Nah cook them with really low heat and maybe a tablespoon of olive oil until they're soft, they'll turn kind of clear.
My chili rocks...its a favorite for late night eatz:
2-3 lbs of lean ground beef
2 large white onions
3 Green Bell peppers
Beef Boullion cubes
2 cans dark red kidney beans
1 Large can of Hunt's whole tomatoes (forget the size, but not the little ones)
1 Large can of Hunt's tomato paste
1 small can of unsweetened vacuum sealed yellow corn (totally optional)
4 tablespoons of butter or margerine
- Dice onions into pieces about the size of a nickel and saute them in the butter on a low heat
- Slice Green peppers to the size of a quarter and set in a strainer
- Prep the rest of the canned goods by straining them (NOT ANY OF THE TOMATOES THOUGH).
- Prepare 3-5 cups of boullion, use 1 to 2 more cubes than total cups (ie. 5 cubes per 3 or 4 cups). You can use more or less stock to change the consistency of the chili.
- Once the onions are nicely sauteed and golden yellow, add the beef to the consistency you prefer. Pull off chunks if you like a heartier meat, othewise break it up if you like it grainy. Stir occasionally until Beef is browned NOt fully cooked.
- Open the can of whole tomatoes and cut the tomatoes in the can. Pour contents into the crock. You can cut the tomotoes more at this point if you like.
- Open the can of paste and work it in.
- Season with Salt, Chili Powder (lots of both) and add any of your favorite herbs, spices, or seasonings. Don't add too much, as you can always add more later.
- pour in your kidney beans, green peppers, and corn from the strainer.
- pour in your beef stock.
- Mix thoroughly.
- Allow to simmer on low to medium heat for 45-60 minutes
Its good stuff....everyone lubs da chizow's chili
Chiz
2-3 lbs of lean ground beef
2 large white onions
3 Green Bell peppers
Beef Boullion cubes
2 cans dark red kidney beans
1 Large can of Hunt's whole tomatoes (forget the size, but not the little ones)
1 Large can of Hunt's tomato paste
1 small can of unsweetened vacuum sealed yellow corn (totally optional)
4 tablespoons of butter or margerine
- Dice onions into pieces about the size of a nickel and saute them in the butter on a low heat
- Slice Green peppers to the size of a quarter and set in a strainer
- Prep the rest of the canned goods by straining them (NOT ANY OF THE TOMATOES THOUGH).
- Prepare 3-5 cups of boullion, use 1 to 2 more cubes than total cups (ie. 5 cubes per 3 or 4 cups). You can use more or less stock to change the consistency of the chili.
- Once the onions are nicely sauteed and golden yellow, add the beef to the consistency you prefer. Pull off chunks if you like a heartier meat, othewise break it up if you like it grainy. Stir occasionally until Beef is browned NOt fully cooked.
- Open the can of whole tomatoes and cut the tomatoes in the can. Pour contents into the crock. You can cut the tomotoes more at this point if you like.
- Open the can of paste and work it in.
- Season with Salt, Chili Powder (lots of both) and add any of your favorite herbs, spices, or seasonings. Don't add too much, as you can always add more later.
- pour in your kidney beans, green peppers, and corn from the strainer.
- pour in your beef stock.
- Mix thoroughly.
- Allow to simmer on low to medium heat for 45-60 minutes
Its good stuff....everyone lubs da chizow's chili
Chiz
Anubis
No Lifer
Originally posted by: chizow
My chili rocks...its a favorite for late night eatz:
2-3 lbs of lean ground beef
2 large white onions
3 Green Bell peppers
Beef Boullion cubes
2 cans dark red kidney beans
1 Large can of Hunt's whole tomatoes (forget the size, but not the little ones)
1 Large can of Hunt's tomato paste
1 small can of unsweetened vacuum sealed yellow corn (totally optional)
4 tablespoons of butter or margerine
- Dice onions into pieces about the size of a nickel and saute them in the butter on a low heat
- Slice Green peppers to the size of a quarter and set in a strainer
- Prep the rest of the canned goods by straining them (NOT ANY OF THE TOMATOES THOUGH).
- Prepare 3-5 cups of boullion, use 1 to 2 more cubes than total cups (ie. 5 cubes per 3 or 4 cups). You can use more or less stock to change the consistency of the chili.
- Once the onions are nicely sauteed and golden yellow, add the beef to the consistency you prefer. Pull off chunks if you like a heartier meat, othewise break it up if you like it grainy. Stir occasionally until Beef is browned NOt fully cooked.
- Open the can of whole tomatoes and cut the tomatoes in the can. Pour contents into the crock. You can cut the tomotoes more at this point if you like.
- Open the can of paste and work it in.
- Season with Salt, Chili Powder (lots of both) and add any of your favorite herbs, spices, or seasonings. Don't add too much, as you can always add more later.
- pour in your kidney beans, green peppers, and corn from the strainer.
- pour in your beef stock.
- Mix thoroughly.
- Allow to simmer on low to medium heat for 45-60 minutes
Its good stuff....everyone lubs da chizow's chili
Chiz
Thats just like my recipee. but replace the ground beef with Stew beef. brown it on all sides in a frying pan first then add it to teh crock and let it cook for a while. its better thsi way. i sometimes also add some rice to teh mix. thickens it up alot
If you want something authentic, you start with a tomato-ey base and add sirloin cubes. That's basically it.
I never made the following, I'm making it up as I go:
Oil in pan, add onions, maybe carrots, then garlic. Add chili powder, oregano. Add crushed tomatoes. Maybe add a little beef broth. Simmer, simmer, break those tomatoes down. In a separate pan, brown sirloin cubes on all sides then add to tomato base. Add tobasco, Frank's red hot or whatever floats your boat. You could throw in diced jalepenos (sans seeds). Just let the thing slowly simmer until ready to eat. Let some of the liquid evaporate to concentrate flavors.
I never made the following, I'm making it up as I go:
Oil in pan, add onions, maybe carrots, then garlic. Add chili powder, oregano. Add crushed tomatoes. Maybe add a little beef broth. Simmer, simmer, break those tomatoes down. In a separate pan, brown sirloin cubes on all sides then add to tomato base. Add tobasco, Frank's red hot or whatever floats your boat. You could throw in diced jalepenos (sans seeds). Just let the thing slowly simmer until ready to eat. Let some of the liquid evaporate to concentrate flavors.
No, your recipe is just like MY recipe, because I took the time to type it
Anyways, yah I often add rice to it as well to give it more texture. However, I don't add it in as it gets soggy. Instead I just have those 2 cup Uncle Ben's boil in a bag rice thingies. Convenient and cheap. I like to cook it close to the weekends, especially during football season. The portions I posted cook quite a bit, its at least 10 large servings.
Stew beef...is that like beef tips? I dunno, I like the end result with lean ground beef (97% or better) b/c you have both grainy bits that work in with the sauce as well as large chunks. I'm getting hungry.....the onions and green peppers are the best IMO though, they just melt in your mouth. Also, by using lean beef, you get more stock in your chili and very little fat.
Chiz
i'm too lazy so i just buy Carroll Shelby's Chili Mix at the supermarket. i'm sure homemade is better tasting, but it's tons better than canned..
aww...i'm getting so hungry reading these recipes...me gonna go have some of mommy's famous beef stew thing.
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
Real chili doesn't use beans, they're filler. For any recipe that calls for beans just replace the beans with habanero peppers. :Q
Anubis
No Lifer
more or less. its not teh best cut of beef. i think its Chuck steak at the store. but it works fine in stews and chili cause it can cook longer and get more tender. its mainily not good for grilling cause its a little tougher
MikeyIs4Dcats
Lifer
- Nov 5, 2001
- 18,366
- 3
- 0
Recipe courtesy of Jeffrey Beisch of Omaha, NE, for FoodTV.com's Manly Man Chili Cook-Off
This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.
1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste
Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.
Taste adjust salt and pepper if neccessary.
After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
I serve plain or over rice, with chocolate treats to ease the heat.
This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.
1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste
Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot.
Taste adjust salt and pepper if neccessary.
After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
I serve plain or over rice, with chocolate treats to ease the heat.
My wife found this on Epicurious.com a few years ago. Substitute ground venison for the beef/pork and dried red cherries for the raisins. BEST CHILI EVER.
HAVANA MOON CHILI
2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice
Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
Serves 4 to 6.
HAVANA MOON CHILI
2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice
Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
Serves 4 to 6.
Im lazy so.
2 pounds fresh ground beef
1 large onion
30oz can of tomato sauce
30oz can of diced tomatos
15oz can of pinto beans
15oz of water
lots of chili powder
It gets the job done...
2 pounds fresh ground beef
1 large onion
30oz can of tomato sauce
30oz can of diced tomatos
15oz can of pinto beans
15oz of water
lots of chili powder
It gets the job done...
MY GRANDMOTHER HAD A SECRECT CHILI RECIPIE AND SHE WOULD GIVE IT OUT TO ANY OF HER FRIENDS OR AQUAINTENENCES. SHE ALWAYS TOLD THEM THAT SHE " WOULD ONLY GIVE THE RECIPIE OUT OVER HER DEAD BODY!" SO WHEN SHE DIED WE HAD IT ETCHED IN HER TOMB STONE!
Ok, here it is. You can thank me later.
White Chili
1lb. boneless skinless chicken breasts, cut into half inch cubes
I med. onion chopped
1-1/2 t of garlic powder
1T vegtable oil
2 cans 15-1/2oz each great northern beans rinsed and drained
i can 14-1/2oz chicken broth
2 cans 4oz each chopped green chilis
1t salt
1t ground cumin
1t dried oregano
1/2 t pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink, add beans, broth, chillis and seasonings. Bring to boil, reduce heat, simmer uncovered for 30 min. remove from heat: stir in sour cream and cream. Serves 7
This took second place in a contest in this magazine. taste of home It's a great recipe, and the magazine is a good one, too.
White Chili
1lb. boneless skinless chicken breasts, cut into half inch cubes
I med. onion chopped
1-1/2 t of garlic powder
1T vegtable oil
2 cans 15-1/2oz each great northern beans rinsed and drained
i can 14-1/2oz chicken broth
2 cans 4oz each chopped green chilis
1t salt
1t ground cumin
1t dried oregano
1/2 t pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink, add beans, broth, chillis and seasonings. Bring to boil, reduce heat, simmer uncovered for 30 min. remove from heat: stir in sour cream and cream. Serves 7
This took second place in a contest in this magazine. taste of home It's a great recipe, and the magazine is a good one, too.
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