Darn good chili recipe
HRinNH
1,432 Posts
We're having a "chili" luncheon on the 26th and I need a new really, really good chili recipe. Does anyone have one they'd like to share? You can either post it here or send me an e-mail to [/u]ccardenas@heatandcontrol.com[u]
Thanks in advance ;;)
Thanks in advance ;;)
Comments
I start by browning 2 pounds of 98% fat free hamburger and a giant chopped up onion or two to taste, all in a big pot.
After this I begin adding several cans, 5 to 8, of different brands of canned beans, usually ranch and western style, some with jalapenos, some without. In the summer I also add fresh chopped peppers from my garden. I then add canned tomatoes, sliced, usually two, and a can or two of tomato sauce. While I am adding all of these the fire is on low for slow cooking. I usually have a little taste as the cooking progresses in case I need to add some flavor, i.e., make it spicier. My final test is if my big wooden spoon will stand up in the mixture by itself, the thicker the better.
I saute my onions (2 small yellow onions) and brown the meat (~ 2lbs.). I will add either pressed garlic (2 cloves) or garlic powder (three or four good shakes) and some ground basil (I like the flavor, so I add quite a bit, you can add a few tablespoons).
Transfer to a large pot and add a large can of mexican stewed tomatoes, three cans of tomato sauce, a can of water, a half cup of BBQ sauce (you can add sweet/hot, what ever you like) and mix it together over a low heat.
Add a large can of black beans (I drain and rinse them) and a large can of red kidney beans (again drained and rinsed). Add a few shakes of Worchestire [sp?] sauce and stir.
I also add chili powder and smoked ceyenne pepper powder (or chipotle hot sauce) to the chili. I usually add a generous layer over the top of the pot. Remember the heat will increase the longer it simmers, so tailor it to your taste.
Stir whenever you want - the more you stir the harder people think you worked on it!
When I serve it, I place slices jalapeno peppers, sour cream, shredded cheddar cheese, and plenty of oyster crackers on the table.
I know admitting this is dangerous but I don't YET have a cast iron dutch oven. x:-8 And no granny to hand a seasoned one down to me either. I promise I'll look at Linens 'n Things today!
However, don't forget a little chocolate (about 1 t grated and stirred in well.) It makes it wonderful. (I add this no matter what recipe I use.) Also can add just a taste of nutmeg.
E Wart
Gene
that's all I want to eat.
Better late than never:
2 lbs chuck beef or top sirloin cut into small bite size pieces approx 1"
2 tbs oil
1 large onion chopped
1 green bell pepper chopped
4 cans drained kidney or pinto beans
2 cans chopped tomatoes
1 can tomatoe sauce
salt to taste
optional 1 tbs sugar or brown sugar
4 - 5 tbs chili powder
1 - 2 tbs cayenne pepper
1 tbs cumin
2 bottles beer
In dutch oven brown meat in oil, after brown drain excess oil. Add onion & bell pepper cook until onion transparent if you need to add juices start with 1 beer to tenderize meat. Then add a little at a time the spices depending on your taste, tomatoes both, salt, sugar if needed cook approx 2 hrs adding beer and seasonings not previously used. Then add the kidney beans cook additional 30 min. Very thick and spicy. x:9
To serve if you desire add shredded cheese and/or sour cream.
Make some corn bread and your done.
I know that some people like it very hot like that but I'd have to have 1 part chili to 2 parts sour cream with that much heat! =P~
HRinNH, there is no such thing as too hot chili, the hotter the better. Come on spring, can't wait to plant all those pepper plants.
Well I did say to add spices to your taste. But the beer tones down the spices.
My nephews loved it but they did have to add the cheese and sour cream.