It's chili season.

M

Mike Winderman

Joined
Jul 30, 2006
Messages
43
I've got a big pot of red slowly cooking in my GrandMother's dutch oven. I made it with some

fresh ground elk,ground buffalo,and Idaho Red Beans . I put in plenty of garlic to ward off the

vampires and cumin to ward off the zombies.

Anybody else makin' red?
 
Come on now, don't tease. Whats the recipe or is it that simple?

I like making mine with beef and pork (maybe a little bacon tossed in) but I don't really know how to cook with fresh or dried chiles, I generally used canned.
 
Try making it with ground turkey, red beans or kidney beans , hot peppers, jalapenos are good , onion, garlic, cumin, extra chili powder, can of tomato paste, cook it and let sit. I like it anytime , but I really like for breakfast with a strong cup of coffee.
 
I usually throw black turtle beans and chick peas in with the standard kidney beans when I make chili... sounds good right about now, especially with a bit of a chill out there lately.
 
And don't forget the home made cornbread. As for a recipe I don't have a standard one, I look in the fridge and spice cabinet,and make it up as I go along. The only things I keep the same are the ground buffalo ( I learned that from Yvsa) , Rotel tomatoes with green chiles, and ground cumin. This time I put some coffee in it as well. Turned out just fine.
 
I've been told that I make a mean pot of Chili. It's not very spice (just tickles the back of the mouth) but oh so taisty. Came up with the recipe for a Outdoors Clup activity and have been making it ever since. Here it is:

2 Medium Onions
2 Bell Peppers
12oz Green Chilis
2 28oz cans of Whole Pealed Tomatoes
2.5 Pounds Beef (cubbed or hamberger)

9 cans of beans:
2 kidney
2 pintos
2 black eye
1 Red
1 black
1 great norther

Seasonings:
Salt
Black Pepper
Chili powder
Italion seasoning


Dice the following ingredients into large chunks and set aside; One onion, bell peppers and chilis. Dice second onion then saute in duch oven. When the onion is done, add beef and brown it. Add some seasonings at this point so it cooks into the beef. After the beef has been browned add the 2 cans of tomatoes and simmer on low. Open and drain all cans of beans. Add beans to the meat and onion, bring to a boil then simmer on low while the flavors mix. Add more seasoning. After the beans have simmered for 30 to 45 minutes add the diced veggies that you sat aside earlier. Simmer and add more seasonings to taist.

Heber
 
No ground beef and no kidney beans. Everything else has the potential to end up in the dutch oven.
I prefer fresh chile's to dried, but can be flexible in that regard.

Damn. I know what fixins I'm burying at the market tonight on the way home from work.
 
Got some venison steak cubed up and simmering as I type. I'm not a fan of adding beans usually but I may try some black beans in this batch just to be different. Otherwise it's just onions, meat, tomatoes, peppers and spices.

Usually I like to cook a pot all day but will have to finish this one up in a few hours instead.

SDS
 
I learned an interesting trick: use three kinds of tomatoes: crushed, sauce, and paste and double the amount of chili powder. It gives a deeper flavor, and doesn't taste like "spaghetti sauce". I also use Ranch Style beans or black beans. Good on a cool evening. Bill
 
Yum. I just made salsa based on a guy showing off a great knife over on the WS&S forum, now I'm going to make chili cause of this thread. Keep the recipes coming!
 
Sutcliffe said:
No ground beef and no kidney beans. Everything else has the potential to end up in the dutch oven.
I prefer fresh chile's to dried, but can be flexible in that regard.

Damn. I know what fixins I'm burying at the market tonight on the way home from work.
Click to expand...



I have some dried peppers that were given to me. Do you soak them in water for a while first? How long will they last just kept in a cupboard?
 
Dang you guys....now i'm hungry.

the wife makes one helluva mean venison chili....with red and black beans etc...etc...everything but the kitchen sink. people often wonder how i maintain my slim waistline, as good a cook as she is.

prolly no chili this week for me though, the wife is pissed at me now cuz, i had sumpin else cookin in the ol' dutch oven last nite.:D
 
I took the seeds out of scotch bonnet peppers for a batch of chili I made this summer, but it ended up disappointingly mild. Next time I left 'em in... and it still wasn't as hot as expected. They must have been a watered-down batch of scotch bonnets or something.
 
I've had good luck with chinese kung pao chiles, I've never had good luck cooking habanero/scotch bonnets either. The Kung Pao's seem to stand up to heat better and they add a bit of sweetness as well
as heat.
 
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