85roktoy
SILVER Star
I'm looking for an awesome chili recipe to cook for tailgates and just in general. If you have one please post it here!!
Anybody got a killer Chili recipe??
- Thread starter 85roktoy
- Start date
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NorCalDoug
problems solved daily...
yes, as a matter of fact, I do.
is it a secret?
NorCalDoug
problems solved daily...
can you cook? can I give you a rough idea of ingredients or do you need carefully measured amounts?
I don't measure stuff out unless I it's something new (and I'm following a recipe precisely) or unless I'm baking -- because you can't just wing s*** when you're baking...
I don't measure stuff out unless I it's something new (and I'm following a recipe precisely) or unless I'm baking -- because you can't just wing s*** when you're baking...
I use a modified version of this one:
Texas Chili Homepage
get linguica or chourico if you can. Easy recipe that is very good.
Texas Chili Homepage
get linguica or chourico if you can. Easy recipe that is very good.
Cruiserdrew
On the way there
Well, you alll know Doug is a food snob, but he liked my chili, so here's some instructions-notice I didn't say receipe since I make it up each time.
1-pork shoulder and cut into 1 inch cubes
1-2 tri-tip cut into 1 inch cubes
At least 1 pound of dried beans-I mix them up-pintos, chili, navy, pink, french---soak overnight in a large volume of water before cooking.
At least 2 onions
10-20 garlic cloves
4 kinds of peppers-Bell, Anaheim, poblanos, Habaneros(careful with these) 2-4 of each cut up into 1 inch strips-I often use red or yellow bell peppers to add color.
Parmalat(sp?) tomatoes-the ones in the "box"-usually 3-4 boxes-use enough to get the right consistancy
Cumin
Chili flakes
Salt
Pepper
Brown the meat in a cast iron pan-a bit at a time so the sides of the cubes do not touch while browning-high heat-Brown the outside, the inside should still be pink. Set aside
Cook the beans for 45 minutes, drain and set aside-add at the end or they get too mushy.
In the bottom of a really big pot, throw in some olive oil, heat and lightly saute the vegtables-hot. You can do this in a separate skillet, but not necessary. When they just start to soften, add in the tomatoes, the browned meat, the spices. Salt to taste. You can raise the spice heat with the habeneros in very small slices or with jalapinos in adobo sauce. Cook about 90 minutes on simmer, stirring occasionally. Add the beans about 10 minutes before you are done cooking or they will be mushy-you don't want that.
Notes-I add seasonings on the fly--that isn't part of the instructions, but it isn't critical. You can adjust during the simmer to suit yourself.
Serve with a generous blob of sour cream on top of the chili, and a hunk of corn bread if you have it.
This makes a sh1t load of chili-have a lot of hungry friends to help you eat it.
This receipe is Rubicon tested.
1-pork shoulder and cut into 1 inch cubes
1-2 tri-tip cut into 1 inch cubes
At least 1 pound of dried beans-I mix them up-pintos, chili, navy, pink, french---soak overnight in a large volume of water before cooking.
At least 2 onions
10-20 garlic cloves
4 kinds of peppers-Bell, Anaheim, poblanos, Habaneros(careful with these) 2-4 of each cut up into 1 inch strips-I often use red or yellow bell peppers to add color.
Parmalat(sp?) tomatoes-the ones in the "box"-usually 3-4 boxes-use enough to get the right consistancy
Cumin
Chili flakes
Salt
Pepper
Brown the meat in a cast iron pan-a bit at a time so the sides of the cubes do not touch while browning-high heat-Brown the outside, the inside should still be pink. Set aside
Cook the beans for 45 minutes, drain and set aside-add at the end or they get too mushy.
In the bottom of a really big pot, throw in some olive oil, heat and lightly saute the vegtables-hot. You can do this in a separate skillet, but not necessary. When they just start to soften, add in the tomatoes, the browned meat, the spices. Salt to taste. You can raise the spice heat with the habeneros in very small slices or with jalapinos in adobo sauce. Cook about 90 minutes on simmer, stirring occasionally. Add the beans about 10 minutes before you are done cooking or they will be mushy-you don't want that.
Notes-I add seasonings on the fly--that isn't part of the instructions, but it isn't critical. You can adjust during the simmer to suit yourself.
Serve with a generous blob of sour cream on top of the chili, and a hunk of corn bread if you have it.
This makes a sh1t load of chili-have a lot of hungry friends to help you eat it.
This receipe is Rubicon tested.
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LOL............I was just imagining winging the amount of flour, or even better, salt
I have a good one for you, I make it on weeknights when I get home too late to make a complex dinner for the family, and my son loves it too.
Ingredients:
1 lb ground beef (I use Buffalo)
1 onion
2 cans Ranch Style Beans (I use Texas style and Jalapeno)
1 can french oinion soup (depending on my mood or what is in the cupboard)
1 can tomato sauce
1 tablespoon Cumin
2 tablespoons Chili Powder.
Brown the meat and the onion in a pan. Combine all ingredients in a pot, bring to a boil and simmer for 20 minutes, stirring frequently.
That stuff was kick ass. I think he posted the fixins on the LSLC side of the forum.... I'll take a look see.
Chili is easy, and you can toss anything at it. I Egged up a pork butt a couple of weeks ago for pulled pork. I used the left over butt for Chili. Smoked meats make great chili. Chili also make a great omelet... the chili linking can go on forever.... Ive also used chicken for chili.....
Just get a basic recipe and add stuff till you like it.... No good chili has a strict recipe... Elmariachi makes a kick ass bean-less chili.....
NorCalDoug
problems solved daily...
I make several different kinds of chili, depending on my mood and what I have available -- sometimes it's all pork shoulder, sometimes all tri-tip, sometimes a mix. sometimes there's fresh chiles, sometimes not.
here's a simple one that's free of beans and more along the lines of competition-style chili. I make it when I need to whip something up quickly and don't have time to cut up a bunch of beef or pork.
1 pound of pork chorizo -- the loose mexican kind, remove from casing
3 to 4 pounds ground beef
1 large red/white/yellow onion
4 cloves garlic
1 14 oz. can tomatoes, diced, whole, crushed...whatever
2 14 oz. cans chicken broth
1/4 cup chili powder
ground cayenne, ancho, arbol to taste
fresh chiles -- jalapeno, serrano, whatever you like.
ground cumin
flour
salt
pepper
You'll need:
a large pot
a blender
in a large pot, brown the chorizo and ground beef.
while the meat is browning, peel the onion and garlic. Cut the onion into large chunks.
put the onion chunks, garlic cloves, your fresh chiles (I suggest you start with no more than 2 jalapenos unless you know what you're doing and really like it HOT), and your can of tomatoes. Buzz the stuff in the blender. If it's not liquifying, add enough chicken broth to get it all going. I have a fairly powerful blender, so I only run it for about 15 to 20 seconds, but your mileage may vary.
while the meat is browning, add the chili powder and a couple tablespoons of ground cumin. the reason you'd want to add the spices now is because many spices are oil soluble -- they release most of their flavor in oil, rather than in water. your chili should have better flavor when you add spices in oil.
once the meat is browned, add enough flour to soak up the grease -- note that I did not tell you to drain any of the grease...this ain't health food...it's tasty food
depending on the fat content of your beef, you may need more or less flour -- start with about 4 tablespoons and see how that goes. add more if you need to.
Mix the flour in thoroughly with the meat. The purpose of the flour is to thicken the chili -- if you don't add the flour, your chili will be more soup-like.
if you haven't already done so, turn the heat down to around medium.
pour the stuff from the blender into the pot of meat and flour. stir. it will be thick. add the chicken broth (whatever's remaining if you used some earlier).
If it's too thick and you need more liquid, get another can of chicken broth or pour in some GOOD beer -- water works too, but brings no extra flavor to the mix. Let this mix simmer for about 15 minutes. Stir occasionally. turn the heat to medium-low.
Taste it. Does it need more heat? add the powdered chili pepper (cayenne, chile de arbol, ancho, whatever you have). Does it need salt? How about black pepper? This is where you tailor your chili to suit your tastes.
For those who insist on beans, I'd add them at the end OR better yet, heat some up in another pot and have them mix it in separately.
so...there it is...just off the top of my head, no recipe, per se, just what I typically throw together.
enjoy.
here's a simple one that's free of beans and more along the lines of competition-style chili. I make it when I need to whip something up quickly and don't have time to cut up a bunch of beef or pork.
1 pound of pork chorizo -- the loose mexican kind, remove from casing
3 to 4 pounds ground beef
1 large red/white/yellow onion
4 cloves garlic
1 14 oz. can tomatoes, diced, whole, crushed...whatever
2 14 oz. cans chicken broth
1/4 cup chili powder
ground cayenne, ancho, arbol to taste
fresh chiles -- jalapeno, serrano, whatever you like.
ground cumin
flour
salt
pepper
You'll need:
a large pot
a blender
in a large pot, brown the chorizo and ground beef.
while the meat is browning, peel the onion and garlic. Cut the onion into large chunks.
put the onion chunks, garlic cloves, your fresh chiles (I suggest you start with no more than 2 jalapenos unless you know what you're doing and really like it HOT), and your can of tomatoes. Buzz the stuff in the blender. If it's not liquifying, add enough chicken broth to get it all going. I have a fairly powerful blender, so I only run it for about 15 to 20 seconds, but your mileage may vary.
while the meat is browning, add the chili powder and a couple tablespoons of ground cumin. the reason you'd want to add the spices now is because many spices are oil soluble -- they release most of their flavor in oil, rather than in water. your chili should have better flavor when you add spices in oil.
once the meat is browned, add enough flour to soak up the grease -- note that I did not tell you to drain any of the grease...this ain't health food...it's tasty food
depending on the fat content of your beef, you may need more or less flour -- start with about 4 tablespoons and see how that goes. add more if you need to.
Mix the flour in thoroughly with the meat. The purpose of the flour is to thicken the chili -- if you don't add the flour, your chili will be more soup-like.
if you haven't already done so, turn the heat down to around medium.
pour the stuff from the blender into the pot of meat and flour. stir. it will be thick. add the chicken broth (whatever's remaining if you used some earlier).
If it's too thick and you need more liquid, get another can of chicken broth or pour in some GOOD beer -- water works too, but brings no extra flavor to the mix. Let this mix simmer for about 15 minutes. Stir occasionally. turn the heat to medium-low.
Taste it. Does it need more heat? add the powdered chili pepper (cayenne, chile de arbol, ancho, whatever you have). Does it need salt? How about black pepper? This is where you tailor your chili to suit your tastes.
For those who insist on beans, I'd add them at the end OR better yet, heat some up in another pot and have them mix it in separately.
so...there it is...just off the top of my head, no recipe, per se, just what I typically throw together.
enjoy.
Deed sumbodee say dey wanted Cheeeleeee???? Roundup recipe as follows:
This fills an 8 qt stock pot about 3/4's full, enough for 4-6 people for Sunday lunch unless SHREG is coming. Multiply and adjust as you need.
The fun (and where my secret lies) is sorting out how much of the beef, Serrano peppers, salt, black pepper, garlic, cumin, chili powder you want to add to make it your own:
- 2-3 lbs very lean ground beef
- Dozen or so Roma tomatoes
- 1/2 garlic clove, chopped fine
- Fresh Serrano peppers, chopped
- 1 onion, chopped medium
- Chili powder, black pepper, salt, cumin
- 1 stick of butter
- Some Shiner Bock (for the morale of the Chef)
- On high heat melt the butter in the pot, throw in the garlic, then throw in the onion. Add Serranos, ONE pepper for pussies, SIX for men with Big Birfields. Beware of the steam rising up, it'll get ya good.
- Just as the peppers and onions start to turn soft, add the beef, stir and brown. Salt and pepper to taste as you go like you would a burger. Add some chili powder now too, adjust to your taste. Maybe some Shiner in there too.
)- Maintaining the high heat, dump in all the chopped tomatoes. Cook the hell out of it for 45-60 minutes or so making sure to stir very frequently. DON'T LET IT STICK, SO VERY IMPORTANT STEP, IN THIS ORDER:
Stir
stirstir....on and on. Keep this up until the tomatoes reduce to juice. Reduce heat to simmer. - Test your chili as you go adding more salt and pepper to taste to compensate for all them damn tomatoes. As it cooks down, the law requires that you add some Shiner and/or water to keep it a medium consistency. Maybe a few dashes of cumin and more chili powder towards the end if you like that cha cha cha "Friday Night in Del Rio" taste. After an hour or so she's gettin' close to being edible now.
CASI rules say NO FILLERS in chili, meaning no beans, corn, peas, carrots, tempurpedic pillows, cauliflower, cucumber, zucchini, pesky heater hoses, NADA!!! But if you want beans, then drain one can of Bushes Pinto Beans (not ranch style beans) and throw them in 15-20 minutes before serving, just enough for them to get hot without turning to mush.
Serve with lots of Robert Earl Keen's "Gringo Honeymoon," some cold Shiner Bock and 100 of your best Cruiser buddies.
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Ingredients:
STOCK:
2-3 pounds Venison or elk (cubed or ground - prefer ground)
1 Pint Guinness Stout
1 Tbs Salt
2 x 14 oz cans diced tomatos
SAUCE:
2/4 cup olive oil
3-4 Tbs Flour
1 Tbs minced garlic (I use more)
6-8 Tbs Chili Powder
1 tsp pepper
1 tsp oregano
1 tsp cummin
dash of cayenne pepper
OTHER STUFF:
1 big onion
1 big red or green pepper
2-3 big mushrooms
1 can "Bush's Best Chili Hot Beans"
2-3 Tbs liquid smoke
1 cigar, a good one wrapped with a real tobacco leaf
DIRECTIONS:
1. Kill a deer ot elk (A trip to a neighbor or butcher may also work)
2. Combine ingredients of stock in a dutch oven on meduium low
3. heat olive oil in small sauce pan @ medium
4. add flour and stir and cook for 2 minutes
5. add remaining sauce ingredients
6. cook until kitchen smells good
7. add entire mix to "Stock"
8. light cigar and smoke, tapping ashes into "stock"
9. chop veggies and sute seperately then add to stock
10. add all remaining ingredients to stock and turn down heat to low stirring hourly (cooking longer is best 4 or 5 hours)
11. allow to cool and cover overnight
12. serve with beer, rice, cheese, sour cream and Tobasco from a crock pot
Yum.
STOCK:
2-3 pounds Venison or elk (cubed or ground - prefer ground)
1 Pint Guinness Stout
1 Tbs Salt
2 x 14 oz cans diced tomatos
SAUCE:
2/4 cup olive oil
3-4 Tbs Flour
1 Tbs minced garlic (I use more)
6-8 Tbs Chili Powder
1 tsp pepper
1 tsp oregano
1 tsp cummin
dash of cayenne pepper
OTHER STUFF:
1 big onion
1 big red or green pepper
2-3 big mushrooms
1 can "Bush's Best Chili Hot Beans"
2-3 Tbs liquid smoke
1 cigar, a good one wrapped with a real tobacco leaf
DIRECTIONS:
1. Kill a deer ot elk (A trip to a neighbor or butcher may also work)
2. Combine ingredients of stock in a dutch oven on meduium low
3. heat olive oil in small sauce pan @ medium
4. add flour and stir and cook for 2 minutes
5. add remaining sauce ingredients
6. cook until kitchen smells good
7. add entire mix to "Stock"
8. light cigar and smoke, tapping ashes into "stock"
9. chop veggies and sute seperately then add to stock
10. add all remaining ingredients to stock and turn down heat to low stirring hourly (cooking longer is best 4 or 5 hours)
11. allow to cool and cover overnight
12. serve with beer, rice, cheese, sour cream and Tobasco from a crock pot
Yum.
That's going in my sig line. LMAO.