Chili recipes

Matteo Escobar

Matteo Escobar

Gold Member
Joined
Feb 26, 2002
Messages
4,140
So tonight I made a batch of chili that came out GREAT!
Here it is:
1 pound smoked bacon (drained + 1 tablespoon fat)
1 pound ground beef (drained + 1 tablespoon fat)
2 cans pinto beans
1 can diced tomato
1 small can tomato paste
6 large cloves of garlic
1 small can diced black olives
chili powder (to taste)
worchestire sauce (to taste)
mollasses (to taste)
red wine vinegar (to taste)
hot sauce (to taste)
garlic salt (to taste)
And to add on:
1 diced onion
1 bunch cilantro diced
grated extra sharp cheddar
sour cream
Served with biscuits

I freelanced this one, but it came out great!

If you guys have any Killer Chili recipes, I would love to hear them!

Yours in nuclear chili!
Matt.
 
I usually use some variation of the following:

Ingredients:
2.5-3 lb boneless rump roast, cubed
¼ lb. bacon, finely chopped
2 large white or yellow onions, finely chopped
5 cloves of garlic, diced
2 8 oz. cans chipotles in adobo sauce
2 or 3 habañero chiles, seeds removed, finely diced
5-6 pasilla chiles, seeds removed, finely diced
1-2 New Mexico chiles, seeds removed, finely diced
1 28 oz can tomato sauce
2 small cans tomato paste
¼ cup brown sugar

About 1 tsp of the following:
garlic powder
onion powder
cocoa powder

About 1 tblsp of the following:
chili powder
cumin

And a few pinches each of:
salt
Mexican oregano

Cooking directions:
In a lidded cast iron pot or dutch oven, cook the bacon until you have enough bacon fat to brown the beef. Brown the beef, and once it is mostly browned, add onions and then garlic. Cook for a few minutes on medium heat until onions are starting to turn translucent. At this point, turn heat to low and add all other ingredients. Stir, add water or beer to bring chili to consistency where it can be easily stirred. Simmer covered for 6-8 hours on low heat, stirring occasionally.

--Josh
 
Hello Josh,

It sounds like you like your chili as hot as I do........excellent !!!!!!
:) :D :) :D :)

JRL
 
Josh, your recipe sounds great!

I usually use the Carol Shelby chili mix, + bacon and add cocoa and cinnamon, and good measure of italian seasoning.
 
I like everything deathly hot too, but I found over the years that I am pretty much alone on this! I have learned to make my food mild for the masses, and then add the habanero sauce to my own! I'm sure all of you chili heads know what I'm talking about. How many times have you made a dish that you honestly thought was perfeclty, if not under spiced, only to have everyone blow their top and scream about how spicey it was?:)

I can say with confidence that I could eat hot peppers one for one with almost anyone in the world! They just don't hurt anymore. The only hot sauce that I've come across in the last few years that was too much is Daves Insanity Sauce. But that doesn't really count because it's hotter than any pepper on earth. They take habaneros and add capsicum concentrate, which is what makes peppers hot. No joke, you can add a few drops to a pot of chili or soup or anything and make it HOT AS SH!T!
 
i like it when there is enough heat that you can feel it and want one more bowl an hour later:p
 
I almost forgot. There is also a product called Pure Cap, which is pure capiscum. The store that I know that sells it makes you sign a release form exonerating them from responsibility if you kill yourself with it, literally. It is so hot that it can cause cardiac arrest. I've never tried it.:D
 
See, the real trick is to have HOT and maintain flavor.

Mateo,

Do you know of a way to "smooth out" the flavor of the Habanero? I use roasting, and a vinnegar base for my sauce, but have found that it's hard to eliminate the "rough edge" on those bad boys. Combining with other chilis seems to help also.

Any suggestions are welcome. MONKEY SAUCE MUST EVOLVE! Current version: "The Howler"
 
Oku,
Roasting and adding vinegar work great. The secret ingredient that adds a lot of flavor and helps mellow out the pepper is something sweet! I usually use honey, but you could use anything sweet: sugar, brown sugar, mollasses, corn syrup, etc...:)

I always roast, add vinegar, and honey.
 
Mateo,

Brown sugar, fruit and chipotles!

It's gettin' on time to make another batch, but I have to do it when the family isn't home! (My wife doesn't even to luke-warm)

May the HEAT be with you!
 
Great recipes, folks.
One of my friends makes legendary chili. It's different every time, but some of the recurring ingredients (besides the obvious) in the best ones are portuguese sausage (spicy, if you can find it) and/or kielbasa, cans of garbanzo beans, and often chocolate.
Usually served over rice (hawaiian style).:D

[Homer - flapping hands]"But Marge, we're missing the chili cookoff!"[/Homer]
 
Ameatures! I found this recipe some years ago and it is the BEST!

Try this, you will want to #%@! me after you have a bowl...

1 Kilo of minced Kangaroo(or Premium Beef!!!;))
1 LARGE onion
3 stalks of whole celery
6 fresh peeled tomatoes
1 large bell pepper
1 tablespoon chile powder (for a medium bodied mild curry, or add more for desired temperature :))
2 tablespoons of ground cumin (seed)
1 tablespoon of salt (I usually put a bit more in)
2 cans (425 grams each) red kidney beans
1 large can (425 grams) of tomato paste
3 cups water
Half a bottle of 'La Victoria Salsa Jalapena' (or similar) (230 gram size and again, add more for additional spice)

1) Brown the Roo (or Beef) and drain.
2) Tomatoes, boil for five minutes, peel, then dice.
3) Dice onions, celery, and pepper.
4) Put the above ingredients in a large crock pot.
5) Add beans, tomato paste, water, and salt. Place on a medium flame.
6) After the mix starts to boil, add spices and salsa. Add a quarter bottle first, then add small amounts after cooking to taste.
7)Stir regularly, turn down flame.
8) Simmer for eight hours in a crock pot (4 in one of those modern ones), stir occasionally, bottle of Red wine and EAT!

Enjoy.... :D
 
If I'm not mistaken, I think one can get minced kangaroo at Whole Foods. Guess it's time to see.:)
 
Hang on a sec there big G!

Wine with chili (Or even whine)!?

Barley, hopps and bubbles man! (Brand not important, drink what ever turns you on!!)

Aside from that it looks yummy! (Perhaps a bit of HEAT though)
 
According to a Texan:
1. beef
2. chilis (Or was that chiles? Hard to tell with his accent.)

Nice 'n simple. ;)
 
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