Favorite chili recipes?

rover

rover

Joined
Jul 9, 2004
Messages
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I usually just do a three alarm, today I'm trying a new kit that's 4 bean in a slow cooker. I know, I know, its chili heresy but I think it will turn out good.

Anyone got a favorite kit or recipe for me to try? Next time I'd like to give something a little more traditional a try.

I'll post up some pics when it done tonight.
 
I have a real easy one thats pretty good. If you don't mind using canned beans and tomatoes.

-Throw a lean(london broil, rump, top round, sirloin tip..whatever is on sale) 2lb roast in a slow cooker and leave it about 7 or 8 hours while your working/gone.

- dice/cut meat and put in a pot

- add One 28oz can of diced tomatoes(sometimes I'll add another small can)
- add 3 types of canned beans. I use Black, Chili and Red Kidney.
- add one bell pepper
- add one small onion
- add one pack of "Carrol Shelbys" Chile mix(best pre made mix I've found).
- some extra black pepper
- one can water(bean can)

Heat and let simmer for about 30 min, then add the Mesa flour from CS kit for the last 5 min and its ready.

Yeah, it has canned vegs and a spice kit, buts its super simple and good to me anyway.
 
I jsut made a big pot with a pound or so of venision breakfast sausage, pound of venison hot italian sausage and 1lb of ground beef.

I think I used a couple big cans of crushed tomatoes, 8 cans of light and dark kidney beans, a two alarm kit and another pack of ortega chilli spice.

a couple jalapenos; two fresh vidalia onions, garlic, salt to taste

I use a can of Budlight instead of water.

Top with cheese and a dollop of your favorite coleslaw:)
 
You cooking for an army Trevor? :D

That sounds like a great recipe. I usually add a couple cups of beer instead of water as well.

Have to track down some of that venison sausage.
 
Anyone got a good chili verde recipe? Before you ask, I am not looking for the salsa but rather the hot pork shoulder stew type. All the folks that reside in Colorado and New Mexico should know what I mean.
 
Coney Island Chili ( Jennifer wins Chilympiads with this recipe EVERY time!!!!. . . She is a genius!!!!!)

Wendy's Chili (You can use ANY chili. . . Even your own) . . . . Chopped up Hot dogs. . . .chopped onions. . . . Lots of yellow mustard. . . . .

It take about 5 minutes to put this togeher. . . :thumbup:

Jerry :D
 
~5lbs ground chuck
~1.5 lb of thin sirloin, flank or whatever steak is on sale that week, cut into 1/2" cubes
1.5-2 vidalia onions
1 red bell pepper
1 green bell pepper
2+ jalepenos depending on who is eating the chili and how sensitive to heat they are
2+ cayenne peppers, see above
1 or 2 other fresh peppers from the garden, cowhorn, red chili, banana, whatever
All peppers and onions chopped finely
2 or 3 cloves of garlic minced finely, fresh is better
Take all above ingredients and put in large pan to brown meat and sweat peppers and onions. Add the garlic a little later so it doesn't burn. To the pan add 1/2 bottle of guiness(drink the other half), salt, pepper, some chili powder, worcestershire sauce, basil, cumin, cayenne pepper and some cinnamon. Don't add much cinnamon, its a strong flavor.
At this point, take a break, drink a beer or this time of year, glass of whiskey. Let everything simmer until meat is just barely brown, don't want it to get tough.

Once everything is browned, transfer to a large pot and add tomato sauce til everything is covered. About 3 large cans, or fresh tomato sauce if available.
4 cans of red kidney beans
2 cans of Rotel
More chili powder, salt, pepper, cayenne pepper, all to taste.

Break time again. Let everything cook on low heat for several hours, longer is better, it allows all the flavors to really mix and the peppers to really spice it up. Consume beer or whiskey while waiting.
 
rover said:
You cooking for an army Trevor? :D

That sounds like a great recipe. I usually add a couple cups of beer instead of water as well.

Have to track down some of that venison sausage.
Click to expand...

YEah man:)

ME, the wife, and three kids:D

I am big on cooking a lot at once. THen I have left overs, and plenty to freeze for quick easy meals later. THey come in real handy with three young-uns when there is always something going on. :thumbup:
 
Recipe from a contest Chili from years past;

Hurricane Zeke's Force Four Chili II

Ingredients:
3 tbs bacon drippings (renderings from 1/4 lb bacon)
2 large white onions, coarsely chopped
1 bell pepper, coarsely chopped
5 tbs red pepper (find 'chili rojo')
5 cloves garlic, finely chopped
1 tbs cumin (cumino)
1 tsp oregano (Mexican if possible)
6 large, fresh tomatoes, peeled, cored and chopped
(or use name brand canned tomatoes +/- 28oz.)
1 small can green chilies
2 tsp salt (add to taste)
2 tbs apple vinegar
1 tbs brown sugar
1 cup strong black coffee
3 cups water (feel free to substitute beer)
+/- 3 lbs coarse ground beef (quality is your choice)
+/- 3 lbs ground pork
1 lb. Hot Italian Sausage (skinned)

This will fill a 10 quart pot so beware!

Brown and drain meat. Set aside.

Heat drippings or render bacon @ med heat.

Add onions, garlic and bell peppers. Saute until just transparent.

Add 1 cup water, browned meat, oregano and cumin and heat to a boil. Reduce heat to simmer for 30 min while stirring then add;

tomatoes
canned chilies
red pepper
salt
vinegar
remaining water

Bring to a boil while stirring, reduce heat to med. low and simmer 2 hrs. Add brown
sugar and coffee 15 min. before serving.
 
My chili is;
1 pound of spicey ground italian sausage
1 pound of regular ground italian sausage
1 pound of ground beef or venison
Roll the meats into small meat balls, I keep each meat separate.
In a cast iron skillet heat oil and sautee 2 crushed galic cloves, add 2 large sliced white onion. Slow cook onion until tender.
Add meat balls. Slow cook meat balls until done.

While above is slow cooking, in a large stew pot mix;
2 large cans of whole tomatos
1 large can of good tomato juice
1 can of tomato paste
1 1/2 large cans of Brooks chile beans

Stir in;
2 packs of "3 Alarm Chili" spice mix
2 TBSP of "RED Hot Sause"
2 TBSP of crushed red peppers

Add 1 cup decent Tequila to above

Add solids from the skillet to stew pot.

Allow to simmer for hours, while you enjoy some of the Tequila.

If mix is too thin for your taste thicken by crushing some of the remaining beans, else just add the beans to the pot.

DO NOT add PASTA of any kind to this chili. If you do and I find out, I'll call the Chili Gods to give youse the worst chili trots ever.;)

Serve with sour cream, guacamole, shredded cheese, and corn chips.

This chili will get hotter the longer you let it stand. By day three, it's Goooood!!



Sometimes I use venison cut into cubes too.
 
Chili is a lot like BBQ sauce for me - I never, ever follow a recipe. I just throw the basic ingredients in, then randomly add crap that I like until it tastes the way I want it to. Haven't had a bad batch of either yet, and no two are alike.
 
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