Rudypu_Candyass
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OK Let's talk Chili
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Everyone isan expert on it. And everyone likes something different What is your favorite kind and share your recipe with us all. What makes yours special?
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Ah-Schoo
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OK Let's talk Chili
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I don't really think mine is all that special. I cook it for at least 8 hours though in my crock pot.
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Terminius_Est
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I've never measured.
I use onions, habenero powder, ancho chili powder, tomatoe paste, cumin, and oregano, beef stock.
I think it would work out like this:
One pound of hamburger (90 percent lean or better)
1 Onion
Perhaps 2t of habanero
Lots of ancho, 4, 5 T
One can tomato paste
One T cumin
One t Oregano
2 Cans red kidney beans
Brown hamburger, add the chopped onions, keep stirring until onions are translucent.
Add everything else, stir, and let simmer at least two hours, drain beans and stir into chili.
Sometimes I'll just dump in a bottle of hot salsa cause I don't feel like chopping, the habanero will be very hot at the start and loose some heat while simmering. Use very sparingly if you've never used it before or substitute jalapeno peppers which aren't nearly as hot.
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Silverwuf
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OK Let's talk Chili
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Old Leatherthroat Chili
5 Tablespoons of oil, rendered from suet
2 Cups onion, chopped
2 pounds of round steak, cubed
2 pounds hamburger
4 cloves of garlic, chopped
6-8 Tablespoons chili powder
2 Tablespoons oregano (I may have eased off on this amount because of the Italian tomatoes - see note below)
2 teaspoons cumin
1 heaping teaspoon crushed red peppers (I don't use at all)
1 teaspoon monosodium glutimate (Accent)
1-10 ounce can of beef broth
2-15 ounce cans of tomato sauce
1-12 ounce can of tomato paste
1 Tablespoon salt
1 heaping teaspoon black pepper (I use a level tsp)
1 or 2 Tablespoons corn meal or mesa
8 ounces of beer to thin (I used to use this but don't anymore)
1 pound dry kidney beans (optional, I add canned ones just before serving)
Heat oil in large heavy iron pot. Add onions, simmer 20 minutes or till opaque. Add meat gradually, searing and turning constantly until meat begins to brown. Add garlic, beef broth, tomato sauce, paste and other seasonings. Stir and mix thoroughly. Cover and cook at lowest heat for 3 to 4 hours. Add beer if needed (I use water, the beer gives it a really different flavor that I got tired of years ago).
Add beans, stir well and let cool. Place in refrigerator to allow flavors to blend overnight, reheat the next day and serve. Freezes well, makes 1 gallon. Serves 8-10.
Note: To prepare beans, wash and soak overnight in 1 1/2 quarts of water with a pinch of salt. Cook slowly uncovered the next day 2-3 hours until tender. Add more water while cooking if necessary.
*The only other things I've changed over the years is that I don't use the beef broth and substitute it with a large can of crushed tomatoes and add beef base directly to the chili. Since they now sell the Italian style crushed tomatoes, tomato sauce and tomato paste, I use that instead. It adds more garlic and oregano but the flavor is still very good. Also, I do use suet just because we get all our meat fresh from the slaughter - if you don't have suet, don't bother buying it. Use Crisco or cooking oil instead.
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Belamy_OBA
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If I divulged what is in my chili, I could be arrested for being a major contributor to greenhouse gases. 
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Phaydra
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OK Let's talk Chili
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I dont measure either lol, and I have to make 2 pots of it when I make it, one for the girls and me, and one for my husband.
goes something like this:
Tomato sauce
Hamburger meat
Mild sausage, No sage
medium onion
chili powder
onion powder
little bit of water
for the hubby:
As above but Add:
Thai Chili Peppers (we grew them then froze them)
Jalapeno's (home grown and canned)
I add a little bit of the juice from the jalapeno's as well
Kidney Beans
Bell Peppers
Mushrooms
Canned Tomatoes (home grown and canned)
I brown the hamburger, then put it and all the base ingredients in the crockpot. Let it cook for about 5 hours that way, then I take some out,and move it to a smaller pot, add stuff for the hubby, and let both crockpots cook for another 4 hours or so.
We eat ours with corn chips and cheese. Or crackers and cheese. Dont matter, as long as we have the cheese part lol
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Terminius_Est
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^^^Anything made with home grown goodness is going to better than anything I can make from what I get at the store^^^
If you try my chili recipe just add enough beef stock until it's all like a thick gravy.
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pkhere
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I don't measure either.
hamburger (ground sirloin)
sirloin (diced)
onion
green pepper
jalapeno pepper
black pepper
salt
garlic (I put garlic in about everything)
chili powder
cumin
tony's
diced tomatoes
v-8 juice
tabasco to hotness desired
sugar or splenda
(chili beans if desired)
brown meats and drain fat (which isn't much)
dice onions and peppers (sweat them in separate pan)
add meat to soup pot
add cooked onions and peppers
add diced tomatoes and v-8 juice
few splashes of tobasco
add dry spices, and sugar/splenda
add minced garlic
add beans if desired
slow heat until 165
place couple ladels in soup bowl and top with sharp cheddar cheese
YUM!
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shaggynuts24
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OK Let's talk Chili
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i make mine fast with fresh tomatoes ... nothing really special to it
ground meat -- 1.5 pounds
onions - chopped
roma tomatoes - diced
fresh garlic - minced
chili powder --- about 2 cups
cumin
canned pinto beans (taste better than kidney beans)
canned tomato sauce
brown the meat
drain the juice
add the chili powder
add veggies
cook until the liquids reduce (15-20 minutes)
add dry seasonings
add canned pinto beans (include the juice - makes it thicker)
add canned tomato sauce
cook for 15-20 minutes
if it isn't thick enough add some masa
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Fredegarr
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OK Let's talk Chili
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never measure anything, but always use:
chili powder
cumin
garlic powder
onion powder
cinnamon
cocoa powder
oregano
dried ginger
salt
pepper
sugar
v-8
crushed tomatoes
ground beef
garlic
onion
celery
bell peppers
jalapeno peppers
red/black beans
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Anotherstormslayer
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I don't do Texas chili aka sloppy Joe but I make a mean chili con carne
2# beans red pinto black or a 15 bean mix depends on what I'm in a mood for.
1 28 oz. can each of diced tomatoes, tomato sauce
a small can of tomato paste
4 or 6 onions diced
about the same amount of diced fresh chili peppers usually just bell but jalapeno when I can get them cheap enough.
2 or 3 pounds of ground meat I usually use a mix of pork and beef
spice it with basil garlic and ground pepper to taste Oh celery seed, parsley, cumin and red pepper flakes and even sage have been known to find their way in the pot.
I add about 4 table spoons of Cayenne Pepper but most people don't care for it to be that hot.
When I cook it never stays the same more of this and less of that /shrug
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shaggynuts24
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OK Let's talk Chili
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Anotherstormslayer posted:
I don't do Texas chili aka sloppy Joe
/slightly offended
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Anotherstormslayer
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shaggynuts24 posted:
Anotherstormslayer posted:
I don't do Texas chili aka sloppy Joe
/slightly offended
I'm not saying I will not eat it. I just don't make it. My sis lived in Texas her two older boys were born there, I've got nothing against the state. In fact I tremendously enjoyed my visit NIOSA was a great gastronomic and beer testing good time.
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The fact that we live at the bottom of a deep gravity well,
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and think this to be normal is obviously some indication of how skewed our perspective tends to b
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Shenron_
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is chili supposed to give "stomach" problems afterwards...i dunno how else to describe it delicately, but think methane gas and laxatives. i never had chili that didn't do that...wondering if i got a weak body or its just that type of food.
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vn_parsonjackrussell
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and if you add beans to it - it's stew not chili
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Fredegarr
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vn_parsonjackrussell posted:
and if you add beans to it - it's stew not chili
All chili is stew.
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vn_parsonjackrussell
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Fredegarr posted:
vn_parsonjackrussell posted:
and if you add beans to it - it's stew not chili
All chili is stew.
but chili is a specialized stew and you can't call a stew chili if it contains beans
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pkhere
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stew (st, sty)
v. stewed, stew·ing, stews
v.tr.
To cook (food) by simmering or boiling slowly.
v.intr.
1. To undergo cooking by boiling slowly or simmering. See Synonyms at boil1.
2. Informal To suffer with oppressive heat or stuffy confinement; swelter.
3. Informal To be in a state of anxiety or agitation. See Synonyms at brood.
n.
1.
a. A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock. A mixture likened to this dish.
2. Informal Mental agitation: in a stew over the lost keys.
3. Archaic A brothel. Often used in the plural.
can't find a definition for "specialized stew"
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Jezza, so you know, you've been moved to the
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Silverwuf
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Who the hell cares if it's got beans or not? This debate is about as worthless as the 'purists' who whine about whether you use a gas or charcoal grill to cook your food.
Why knock the way other people cook? It seems pretty pointless to me.
Silver
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pkhere
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yeah, that was kinda the point I was tryin to make to mrs. feisty pants... /\ 
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Jezza, so you know, you've been moved to the
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BenitoSantiago
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I have a few variations that I make:
"Traditional" chili with beef, veggies, and spices
Vegetarian chili with kidney beans, spicy V8, veggies, spices
Chicken chili with a little cream cheese (or cream of chicken soup), veggies, spices
I've also made a veggie chili with mushroom and cream of mushroom soup. The cream of x/cream cheese mostly helps to give the chili a little more body. It also tones down the acidity from the tomatoes and takes a little bite away from the spicyness.
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