Chili, anyone?

[jiman1973]

I love cooking chili. Not sure what it is, but it's one of my favorite things to do in the kitchen. Something about beef, beer, and beans really gets me going, so to speak.
Used to have around 3 recipes that all turned out good (then I'd sometimes mix and match different things from the recipes that worked...sometimes they would work together, sometimes they wouldn't).
After a while, one recipe kinda won out over the rest, mostly by popular demand. I always bring pots of chili in to work, and after while the guys started specially requesting the beef and sausage chili that I make.
I'm totally not a purist. I don't turn my nose up at beans (the above mentioned chili has beans), and to be honest I have only made beanless chili once. It turned out ok, but I just like the flavor of kidney beans in my chili.
Anyone care to share some favorite recipes or tips? Make fun of me for using beans? Share stories of after-effects?
I will post my recipe later on...it's kinda long and it's almost bed time.

[beej]

Yikes, it is so hot here I am going to have to think about this one. I don't follow a recipe either.. but I do like it spicy, don't like red kidney beans but will put in black beans.. and....... corn, something about the sweetness of corn to offset the heat.. will have to think about this though.

I have a lb of ground sirloin to use, either burgers on the grill or maybe my vegetable soup..

[jiman1973]

Yikes, it is so hot here I am going to have to think about this one. I don't follow a recipe either.. but I do like it spicy, don't like red kidney beans but will put in black beans.. and....... corn, something about the sweetness of corn to offset the heat.. will have to think about this though.

I have a lb of ground sirloin to use, either burgers on the grill or maybe my vegetable soup..

I eat my chili nuclear hot, but sometimes I'll wuss it up for the folks at work, or if I'm making it for an unknown group. Never can be too safe I guess, and I like it hotter than most people do.
So my recipe:
I pre-chop the more time-consuming stuff before I even start cooking. I have the onions, garlic, peppers, sausage, etc chopped into their own bowls prior to even starting the pot up.

1. Brown a pound (or I prefer the larger pound-and-a-half packs) of ground beef, a pound of the "Hot" pork breakfast sausage, one medium sized white onion chopped pretty coarse, and about 4 or 5 cloves of minced garlic. You can drain off the fat afterwards, but why? That's some good flavor right there.

2. Add a one-pound beef smoked sausage, chopped small, and one LARGE or two small chopped green bell peppers. Cook them for about 10 minutes or so.

3. Add 2 of the big 28-oz size cans of chopped tomatoes. I'll usually put in the spices around now too. Most are eyeball measurements, and you can adjust the "hot stuff" for your own tastes. Spices, etc are as follows:
3-4 Tbs of chili powder
Few dashes of Oregano (maybe a Tbs)
1 Tsp Ground Coriander
1 Tsp Dried Mustard
1 Tsp Paprika
2 Tsp Celery Seed
Cayenne Pepper to taste (I usually use about a Tsp)
Tabasco Sauce (or your favorite vinegar-based heat) to taste (I have no idea how much I usually use. Total eyeball calibration on that one.)
4-5 Serrano or Jalapeno Chiles, if you're feeling frisky. I use serranos. If I'm wussing it up, I'll use jalapenos.
1 Habanero chile. If you're wussing it up, don't use this at all. For the love of God.
1 bottle of nice, dark beer. I like to use Dos Equis Amber, Sam Adams, or whatever is good and available wherever I'm currently at. Please....don't use Bud Light. For the love of God.

Ok so you added all that, brought it up to heat, got a good simmer going.

4. Add the beans (I use 2 of the tall-size cans of red kidney beans. DRAIN THEM FIRST! I am not responsible for the after effects of undrained beans). Some people prefer to add the beans at the end of the simmer to keep them more firm. I add the beans and then simmer at least another hour. Simmer to whatever suits your taste, but I advise at least an hour or two. Toward the end of the simmer, mix a little corn starch with some warm water, and pour it in if you need a thickening agent.

If you make this too hot, mellow it out with some cheddar cheese and sour cream. Serve it to your friends with good beer, crusty rolls, and of course the cheese and sour cream and they're gonna beg you to make it again later. This one has been a big hit.

[cheeseczar]

Mine is simply meat, beans, onions and garlic, tomato juice, and a boat load of chili powder. I like to taste all the ingredients and not have them hidden with extras.
It's very plain but I don't really care for hot spicey chili. However sometimes I'll throw in a can of Rotel.

I thought the Foyt Chili posted around Indy time looked good too.

[Jamski]

Love that Cincinnati chili! Whenever the mix shows up at the supermarket we always buy em out so we're sure we have plenty. I'm not sure what it is, but the taste is just scrumptious.

[MoparsRule]

Love that Cincinnati chili! Whenever the mix shows up at the supermarket we always buy em out so we're sure we have plenty. I'm not sure what it is, but the taste is just scrumptious.

The copycat recipe...

http://www.food.com/recipe/skylike-c...copycat-110548

[Slim]

Love that Cincinnati chili! Whenever the mix shows up at the supermarket we always buy em out so we're sure we have plenty. I'm not sure what it is, but the taste is just scrumptious.

You know, you could just give me a shout on Facebook when you're out of packets and I can ship you out some more...

[Jamski]

You know, you could just give me a shout on Facebook when you're out of packets and I can ship you out some more...

mmmmMMMMMMEEEEEEOW! I didn't think of that...Thanks!

A great big steaming tureen of it, loaded with meat and shredded cheese...served over spaghetti, naturally...nothing like it!

[Slim]

mmmmMMMMMMEEEEEEOW! I didn't think of that...Thanks!

A great big steaming tureen of it, loaded with meat and shredded cheese...served over spaghetti, naturally...nothing like it!

Obviously, you didn't think of that....Just holler when you need a couple of packets...

[ZUL8TR]

The copycat recipe...

http://www.food.com/recipe/skylike-c...copycat-110548

I printed that one off to try later. Looks yummy.

I don't understand the serving over spaghetti thing. I prefer fresh cornbread on the side with honey butter.

[R22]

Mine is simply meat, beans, onions and garlic, tomato juice, and a boat load of chili powder. I like to taste all the ingredients and not have them hidden with extras.
It's very plain but I don't really care for hot spicey chili. However sometimes I'll throw in a can of Rotel.

I thought the Foyt Chili posted around Indy time looked good too.

i've used a variation based upon A.J. Foyt's 500 mile chili (google it) for years and it's always good.. dang, it's 100 degrees here right now; but, i'm hungry for chili

[Jamski]

Hey, Chili is perfect for hot weather. Especially chili with a bite. I don't know why it is, but it sure does seem to suit me.

[jiman1973]

Hey, Chili is perfect for hot weather. Especially chili with a bite. I don't know why it is, but it sure does seem to suit me.

Hell yes!

[window]

You know, you could just give me a shout on Facebook when you're out of packets and I can ship you out some more...

What say we just PM you here? We're about out. There's always Cincinnatti to You (online).

[Slim]

What say we just PM you here? We're about out. There's always Cincinnatti to You (online).

But you'd probably have better luck spelling Cincinnati correctly to find the online store....I'm just sayin'...

You can pm me here if you like... =)

[ventman]

I use ground turkey breast in place of beef, and have gotten to prefer it.

[Slim]

I use ground turkey breast in place of beef, and have gotten to prefer it.

The best chili I ever had was made with ground venison. She didn't tell me that until I went for my second bowl. I thought Bambi tasted pretty damn good!

[MoparsRule]

I made this again yesterday...



By far my favorite of the "non-traditional" chilis.

[fasteddy]

My wife's chili has had many iterations over the years. Ground turkey has pretty much replaced ground beef. We'll use some beer in it if liquid is needed. Butter beans provide some contrast to the shades of red. Have started cutting up some chili peppers, yellow, habanera, jalepenos, whatever the mood, more for the flavor than any heat. We rarely make it the same way, more of a starting with the usual, then deciding what it "needs" next. One thing though, is that my wife can eat the hottest things and will make it five-alarm if I'm not around to "help". I now love adding shredded cheese and sour cream, and it really helps to have some really good bread or rolls with it.

[Indy500Dude]

Mine is simply meat, beans, onions and garlic, tomato juice, and a boat load of chili powder. I like to taste all the ingredients and not have them hidden with extras.
It's very plain but I don't really care for hot spicey chili. However sometimes I'll throw in a can of Rotel.

I thought the Foyt Chili posted around Indy time looked good too.

Ya talken about AJ's 500 mph Chili? I have made that it is good.

[cheeseczar]

Yep. Have not made AJ's yet.

Wife made a batch over the weekend. Leftover's tonight with cornbread.

[Frank Capua]

Couldn't decide where to put this after I found it today, here or in the Nostalgia Forum but thought I'd try here first... Enjoy!

Ingredients: 1 pound lean pork (tenderloin or chops)
1 medium onion
1 clove fresh garlic
1 2-pound can diced tomatoes
3 cups fresh roasted, peeled & diced green chili*, medium to hot
1 shake oregano
Salt to taste

Preparation: Remove all fat from pork, and cube. Sauté pork, onion and garlic till cooked. Add tomatoes with juice to skillet. Add oregano, salt and green chili. Simmer approximately 35 minutes. Pinto beans may be added, if desired, or served as a side dish. Serve with warm tortillas.

* To roast fresh green chili – rinse chili and place on a hot barbecue rack. Turn chilies till skin is uniformly roasted. Place chilies in a bowl and cover with a damp dishcloth. (This allows the chilies to “sweat” and the skin to loosen from the meat of the chili). Wait 15 minutes then begin removing the skins and remove the stem along with the seed stem. Keep some seeds as they also add flavor.

[ZUL8TR]

From this past Sunday, Turkey Chili. Tastes better than it looks in a picture.

[Indy500Dude]

Couldn't decide where to put this after I found it today, here or in the Nostalgia Forum but thought I'd try here first... Enjoy!

Ingredients: 1 pound lean pork (tenderloin or chops)
1 medium onion
1 clove fresh garlic
1 2-pound can diced tomatoes
3 cups fresh roasted, peeled & diced green chili*, medium to hot
1 shake oregano
Salt to taste

Preparation: Remove all fat from pork, and cube. Sauté pork, onion and garlic till cooked. Add tomatoes with juice to skillet. Add oregano, salt and green chili. Simmer approximately 35 minutes. Pinto beans may be added, if desired, or served as a side dish. Serve with warm tortillas.

* To roast fresh green chili – rinse chili and place on a hot barbecue rack. Turn chilies till skin is uniformly roasted. Place chilies in a bowl and cover with a damp dishcloth. (This allows the chilies to “sweat” and the skin to loosen from the meat of the chili). Wait 15 minutes then begin removing the skins and remove the stem along with the seed stem. Keep some seeds as they also add flavor.

That would be Chili Verde (Green Chili), made a batch Sunday. I use green enchalada sauce. Good stuff.

[HopHead]

I've recently started using a recipe from Cooks Illustrated that uses cubes of blade steak or chuck roast instead of ground beef. Plus you basically make your own chili powder by putting some ancho and arbol chiles in the food processor with various other herbs and spices. After making this a couple of times, I'll never make chili with hamburger again.

[cheeseczar]

Whipping up a batch of chili verde this weekend. Got the recipe from a former co-worker and it rocks.
Pork, tomatillos (halved), onion, garlic, jalapenos, chicken stock, beer, celantro. Proportions are up to you, but for 3-4 pounds of pork, use at least 2-3 pounds tomatillos.
Brown the meat, broil the veg (to blacken somewhat). Puree the veg, add to the meat in the pan with stock and beer. It will be quite thin and runny at this point. Trim celantro stems and add to pot.
Simmer several hours to reduce. When almost finished, freshen with celantro leaves.

We just use soft flour tortillas to scoop it up, or make a burrito with it. It is KILLER with eggs and spuds for breakfast!

[beej]

Whipping up a batch of chili verde this weekend. Got the recipe from a former co-worker and it rocks.
Pork, tomatillos (halved), onion, garlic, jalapenos, chicken stock, beer, celantro. Proportions are up to you, but for 3-4 pounds of pork, use at least 2-3 pounds tomatillos.
Brown the meat, broil the veg (to blacken somewhat). Puree the veg, add to the meat in the pan with stock and beer. It will be quite thin and runny at this point. Trim celantro stems and add to pot.
Simmer several hours to reduce. When almost finished, freshen with celantro leaves.

We just use soft flour tortillas to scoop it up, or make a burrito with it. It is KILLER with eggs and spuds for breakfast!

If you ever get a chance to add Hatch Green chilis instead of or even with the tomatillos do so..

[cheeseczar]

Where we live, we're lucky to get jalapenos...

[Indy500Dude]

Whipping up a batch of chili verde this weekend. Got the recipe from a former co-worker and it rocks.
Pork, tomatillos (halved), onion, garlic, jalapenos, chicken stock, beer, celantro. Proportions are up to you, but for 3-4 pounds of pork, use at least 2-3 pounds tomatillos.
Brown the meat, broil the veg (to blacken somewhat). Puree the veg, add to the meat in the pan with stock and beer. It will be quite thin and runny at this point. Trim celantro stems and add to pot.
Simmer several hours to reduce. When almost finished, freshen with celantro leaves.

We just use soft flour tortillas to scoop it up, or make a burrito with it. It is KILLER with eggs and spuds for breakfast!

You got it dude!

[cheeseczar]

You got it dude!

I was surprised just how good the celantro stems are!