Great Chili Recipe, Anybody?

[jrthin]

Today I had a serious yearning for chili, called for a delivery and it was awful; too oily.

I now want to make my own, please, any good recipes.

[HeeBGBz]

1. My sister made chicken chili for the first time

It was awesome. Not tomato based. She made it with northern beans, chicken, white corn, and chicken chili seasoning (Williams?)

Different from regular chili, but still a spicy chili taste.

[Zomby Woof]

2. I just posted one 3 nights ago

But it's archived now, and search isn't available. :-(

[XanaDUer]

4. This it?

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=2414381

PS-sounds like good eatin'!

[Zomby Woof]

11. YES! That's it! Thanks!

:hi:

[jrthin]

12. Zomby, thanks!

The recipe sounds delicious.

[XanaDUer]

22. :POUT:

Well, (puffing out lower lip) I went and gotted it!

;)

[Zomby Woof]

27. and did a masterful job!

:loveya:

[XanaDUer]

29. Thanks!

Just being a brat.

[XanaDUer]

21. Anything for you Zom-man!

:) :hi:

[Fridays Child]

3. Mine is no big deal but I like it...

Brown a pound of lean ground beef. Add a 28 oz. can of B&M baked beans (remove the hunk of pork fat) and an 8 oz. can of tomato sauce. Season to taste with onion powder, chili powder, cumin, salt, and red pepper (careful with that last one). Add water to desired consistency. Simmer for a half hour, to blend the flavors. Eat.

[jrthin]

14. Fridays Child, great

simple recipe. Thanks. I'll will be cooking these recipes up, and everyone is invited over to sample what "they" have created.

[XanaDUer]

5. Do you ever have Hormel?

It's not bad and not greasy, at least I don't think so. :hi:

[nosmokes]

6. how much time ya got?

my best chili
From nosmokes on 1/25/2004 3:09:50 PM
i don't give any precise measurements because so much is personal preferences, how hot you want it, stuff like that, so this probably isn't that great a recipe for a kitchen novice, but i'm assuming you know your way around a chopping board and a stove.

2 1/2 - 3 1/2# roast, something that you'd use for pot roast or stew. i prefer a seven blade roast, or something with some bones.

spice mix - you want one recipe of mix per pound of roast, more or less

1/2 c chili powder (hot, mild, or a mix) just straight ground chile - it hasta have at least some bite to it, please.
1/2 c ibarra mexican choclate
3 T cumino
3 T salt
2 T brown sugar
1 T mexican oregano
2 heaping t ground or rubbed sage
1 t marjoram
1 t cinnamon


1 large or reg size chopped tomatoes, your preference (a small one works for me)
1 can kidney beans
1 can small pinto beans
2 - 3 large carrots, cut in thirds
2 - 3 ribs celery, cut in thirds
2 large onions, quarted
2 - 3 bay leafs
3 -4 limes

4 - 8 roasted, skinned, seeded and chopped green chiles
1 large onion, coarse chopped
minced or pressed garlic cloves, to taste (4 - 6 for me)


some fine ground corn meal
olive oil
peanut oil
bacon grease if you have it


* lightly dust roast with flour and mix
* heat over med high heat a large heavy bottomed pot or dutch oven
* heat over med high heat a large heavy bottomed pot or dutch oven
* cover with enough p'nut oil and bacon grease to heavily coat bottom of pot and some of the sides
* sear roast in pot, add carrotts, celery, onion, smashed garlic cloves, 2 or 3 bay leafs
* add about a cup of mix
* add enough water to cover all, bring to a boil, stir, turn heat to simmer, cover and cook gently until meat is falling off the bone
* remove the meat, return bones to pot, add 2 cups of water, and simmer gently until reduced by half, strain the stock and save, refrigerate
* when cool enough to handle, chop the meat into 1/2" chunks, place in large glass bowl
drizzle a mixture of 1 part olive oil to 3 parts peanut oil over the meat, just enough to barely coat
* add a cup or so of mix, and the juice of the limes, as needed
* you want just enough liguid to coat the meat, not drown it
* stir the mixture well, cover, refrigerate overnight, stirring a couple or three times
* next day, remove the meat from the marinade, pat with towels to remove excess liquid, and chop the meat until shredded coarsly
* spread the meat thinly on a cookie sheet, and place into a 250 degree oven, until the meat is dry, even slightly crusty
* heat a heavy skillet over med high heat, coat with a mixture of peanut oil and bacon grease, and add chopped onion and chopped roasted chiles, minced/pressed garlic, the shredded beef and a cup of the stock from cooking the roast. cook for 10 - 15 minutes
* add tomatoes and beans and enough of the stock and juice from the the tomatoes to cover everything, bring to a boil, turn to simmer and cook the whole mess for an hour or so.
* taste and correct seasoning
* you'll want it a little wetter if you're gonna serve it with tamales or over rice, a bit thicker if you're just putting it into a bowl. you can add a little cornmeal to help thicken if you need to
<*> serve with cornbread (quesadillas are barely acceptable), chopped onion, chopped cilantro, sour cream, and queso fresca<*> a green salad on the side is a nice addition


i'm gonna enter this in a chili cook-off one of these days. if i ever get off my lazy ass.

[demnan]

8. That sounds good

I like the no holes barred 1/2 cup chilli powder thingy. Those whimp ass chillies with a tablespoon of the stuff don't cut it in my book.

[jrthin]

15. Get off your tail

and enter this. My mouth is watering.

[WCGreen]

7. Make it the way you want....

It's basically a empty the refridge kind of recipe...

One little secret that have is to take one can of kidney beans and run it through the blended and then stir it in about fifteen or twenty minutes before you get ready to serve it. That really thickens the Chilie up without adding any taste that doesn't belong....

[jrthin]

16. A question,

do I use corn starch to help thicken the chili, or are the starch from the enough of a thickening agent? BTW, thanks for your imput, I'm really enjoying reading the different recipes.

[WCGreen]

30. You don't need the corn starch if you use the pureed kidney beans

They thicken with a pure carb, one that isn't processed and is also a good source of fiber.....

No added taste as well.....

[bettyellen]

9. Turkey Chipolte Chilli w/ corn cakes

Turkey Chipolte Chilli w/ corn cakes

this one is very quick/easy to make

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

[demnan]

10. Mine - Garden version Turkey Chilli

brown a package of fresh ground turkey in a dutch oven in a tablespoon or so of olive oil.

Add a finely chopped medium onion and a finely chopped green pepper. If you want it hot add a finely chopped halipeno pepper. Cook until tender. Add 3 garlic cloves finely crushed. Add about 3 tablespoons of McCormick's hot Mexican chilli powder and 3 tablespoons of powdered cumin.

Add a 32 oz can of whole hunts tomatoes - break them up with your fingers as you add them and a 6 oz can of kidney beans (drained). Let this thing simmer for a half an hour or so until the tomatoes are cooked down. Check for seasonings toward the end and add salt and additional red pepper as desired.

[jrthin]

18. Demnan, can you

tell the difference in taste between ground turkey and ground beef? The ground turkey would be less fat and if I intend to get on this chili kick, then I'd prefer the turkey, sometimes. Thanks.

[proud2BlibKansan]

13. Willaims Chili Seasoning

(it's one of those seasoning packets you can buy in the grocery store)
2 lbs hamburger
1 onion, diced
1 can diced tomatoes
1 or 2 cans beans

Brown the burger, drain the grease and add the other ingredients. Cook for as long as you like.

That's it. I just made some today. It is honestly the best chili I have ever had. You can either cook it on the stove or in the crock pot.

[jrthin]

19. Ah, something for my soul,

simplicity. This seem to require little effort.

[proud2BlibKansan]

24. It's one of the easiest

and best things I cook. 

[BikeWriter]

26. Gebharts. n/t

[B Calm]

17. Recipe: Chili (Crockpot)

Recipe: Chili (Crockpot)


Categories: Crock pot, Beef, Chili, Spicey

Yield: 8 Servings

2 cn Chili (kidney) beans
2 cn Tomato paste (small)
1 One pound cans tomatoes -
-- cut up
2 lb Ground beef (turkey) browned
2 md Onions coarsely chopped
1 c Diced celery
1 Glove minced garlic
1 ts Cumin salt and pepper to
-- taste
1 ts Chili powder

Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours OR High 5 - 6 hours.

[jrthin]

28. This recipe is up

there as one of my favorites: I can set up the ingredients and leave.

[punpirate]

20. This is not authentic NM chile...

... it's sort of a cross between that and Texas chili (don't ask me why they can't spell it correctly). :)

I like to use:

Four or five fresh large hot green chiles, chopped
1/2 dozen large fresh tomatoes, large cubed chunks
1 lb. lean ground beef
1/2 to 1 lb. pork sirloin, cut into thin strips, then cut in half
1 to 1-1/2 cups dried red beans, soaked overnight & drained
1 to 1-1/2 cups dried pinto beans, soaked overnight & drained

Put beans and 5-6 cups of water and begin cooking in large stewpot. Add water as required to keep covered under high heat. When beans are about 3/4 done, brown the ground beef in oregano and basil and cumin seed to taste and drain off fat. Sautee the pork strips in cayenne and remove. Add meat, chiles and tomatoes to beans, and simmer. Season to taste with black pepper, more basil, oregano or cumin seed as desired.

Let simmer about an hour, adding a little water as required. Get on the kitchen gloves and finely dice 1 or 2 habaneros and add those and stir well. If habaneros give you the willies, add a tablespoon of cayenne (it's supposed to be hot). Let simmer for another forty-five minutes to a hour. Serve with grated cheese and chopped red onion.

This will feed 6-8 people or you can eat it for days. Just keep cold in the fridge. Freezes quite well.

Cheers.

[jrthin]

25. THANKS! EVERYONE,

thanks so much. Everyone has such great recipes, maybe we should have a DU Chili competition in different cities.

[BikeWriter]

23. Uh, have you ever heard of Cajun Chili?

:)

[Liberal Christian]

31. Black Bean Chili

from The Greens Cookbook by Deborah Madison.

This is a little involved, but it's really good chili. It's vegetarian, but you can add ground beef and it's still really good.

http://www.recipesource.com/soups/chili/01/rec0118.html