[staytrue]

Cattle Drive chilli at costco. Meaty, spicy, but not too spicy, and all it takes to prepare is a can openner.

[Tijeras_Slim]

Ping to you showoff Texans.

[peacebaby]

ground beef ground for chili
ground sausage
canned tomatoes (no sugar)
red kidney or black beans (no sugar)
one big onion, diced
one big green bell pepper, diced
cumin, garlic, salt and pepper
and loads of chili powder! I mean heaping spoonfuls.

if you want to experiment with the beer, go for it.
If you want a little extra spice, throw in some red pepper or habanero

brown beef and sausage, drain, add ingredients, cook slowly day before cookoff until chili has thickened. Put in fridge over night.

Best the next day.

Yum

[Chanticleer]

Good ground beef -- chuck, round or sirloin, cooked and well-drained
kidney beans -- I like dark red ones
tomatoes -- usually use the canned ones, sometime with spices, but it depends on what's on hand
I make a chili powder made from ground chiles, oregano, garlic powder, cumin and a bit of paprika -- sometimes a little high-quality cocoa powder, depending on my mood. I don't really measure it.
Freshly chopped onion would be nice, but my kids won't eat it if they see it, so I have to hide it
salt and pepper to taste
Cook over low heat until tomatoes have reduced and you have a thick, meaty chili.

[tet68]

Remember, pinto beans, NOT kidney beans!
Masa flour, and real peppers, NOT "chili powder".
Real meat cut in chunks (beef, Venison etc_, NOT ground whatever.
Don't be in a hurry.
Serve with pico de gallo and Texas toasted cheese sandwiches.

Hmmmmmm, cold and rainy here in Atlanta, maybe some chili
WOULD be good....

[ChefKeith]

Bambi meat (shoulder works great, leave the bones in they will fall out later)
garlic (fresh)
onion (Texas sweet 1015's)
roma tomatoes run up in blender or food processor
cilantro
asst dried chilie pods: ancho,Cayenne,Habanero,New Mexico,Jalapeno, etc
red/yellow/green bell peppers
chili powder
S & P
paprika (sweet Hungarian)
Shiner Bock beer (for the chili and the chef)
water
a few spoons of coffee grind
veg. oil to brown meat in

Brown meat whole in oil, add onions and garlic sweat the onions for a few mins till clear, add the rest and cook for 4-6 hours on simmer or until the bones fall out of the meat.
The heat is up to the peppers and what you want it to be.
Add beer and water as needed to the cook pot and beer as needed to the chef.

BEANS IN CHILI IS A YANKEE THING!!!

[MamaTexan]

Chili meat- (coarse ground round steak)

Fresh or canned tomatoes

Tomato paste

Anastazi or pinto beans - cooked

Garlic

Onion

One jalapeno, finely chopped

1 tsp Cumin

One cup black coffee

Simmer as long as you like and serve with a big chunk of buttered cornbread or hoe cakes!

YUM!

[IronManBike]

If there is a recipe--ain't chili, sorry!

Cubed roast or chuck,

1/4 meat sausage,

nothing that resembles a bean!

Secret: habanero peppers and its vinegar,

hot mustard.

[SAJ]

Here you go, m'friend. This one wins a cookoff now and then. Bit of trouble to make, but flavour is exceptional.

9-Pepper Chili

Ingredients: 3 lbs lean freshly ground chuck, 2 46 oz cans V-8 juice, 1 medium green bell pepper, 1 medium red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, 4-10 serrano peppers (they're small), 1 large poblano pepper, 2-4 fingerhot (Georgia green) peppers, 2 red string (cayenne) peppers, 2-3 medium yellow onions

Optional -- either 2 lbs well-soaked (overnight in beef stock with 1 oz ground cumin, 2 tbsps salt) and drained red beans, or 2 15.5 oz cans chili beans in sauce (I prefer them -- no lectures please about how 'authentic' chili doesn't have beans... If not using beans, add another 1/2 lb chuck, and more Anaheims and poblanos to keep the bulk/liquid ratio about right)

Optional -- 1 lb fresh rabbit or squirrel cut into cubes (quite good!). Add another 12-16 oz V-8 to the stock if using these

Spices: 3-4 oz cumin (minimum, fresh ground is way best), 10-12 medium cloves garlic, well-chopped (or 6-8 tsp prepared minced garlic), 1 oz fresh ground black pepper. Or more to taste, of course. No salt; we'll deal with salt later, and in any case the V-8 stock and the beans (if used) have stacks of salt.

In uncovered stockpot, reduce V-8 juice by 15-20% over medium heat (being a juice, it has too much water to start). While reducing, stem the peppers, then rough dice onions and all peppers, including the hearts and seeds, and set aside.

Brown ground chuck thoroughly in 4-6 tbsps of olive oil, draining about 80% of the fat (keep some, certainly, for the flavour). Add chuck, peppers, onions, and beans and rabbit or squirrel, if used, to reduced stockpot. Add black pepper and half the garlic at this point. Lower heat to simmer, and cover. Simmer approximately 90 minutes, stirring every 10 minutes or so. At the 60 minute mark, add half the cumin, stirring well.

After 90 minutes, if you intend to eat the chili today, add remainder of garlic and cumin and simmer another 30 minutes, stirring occasionally.

If you do not intend to eat it today, add remainder of garlic and cumin, stir thoroughly, remove from heat and refrigerate overnight, covered. This improves the flavour immensely, in my view. Do not discard the condensation that forms inside the stockpot lid; stir it back into the stock.

Reheat slowly, starting 1 hour or so before serving, and adding more cumin and/or garlic according to taste. Some adjustment will probably be necessary. Note: cumin is a relatively fragile spice, and WILL degrade under high or extended heating (this is why we waited to add it in the first place...)

Serve with side bowls of garnishes, fresh-grated sharp cheddar, or pecorino Romano (surprisingly good), chopped jalaps, chopped onion, diced fresh tomatoes (a can of Ro-Tel is very good, too), and oyster crackers

This recipe can be multiplied without damage, for large crowds

This chili, for all the peppers it contains, is pretty mild. If you prefer it hotter, or are making a batch for a group of people, some of whom are known to like it hot, here's one solution.

In a 2-quart saucepan, add 1-2 cups from the stockpot, 6-10 finely chopped habanero peppers, 6-10 finely chopped Thai red ('dragon') peppers, and whatever number you like of finely chopped pasilla, serrano, cayenne, and jalapeno peppers, along with 6 oz cider vinegar, 2 tbsps of your favourite hot sauce, and 1 tbsp prepared horseradish if feeling adventurous.

Loosely cover and place on medium heat for 15 minutes, boiling off perhaps half the vinegar. Best to have a ventilating fan on because the aroma is, er, unique. Serve in a separate bowl, and let the folks add what amount they like.

This will produce a very flavourful, and VERY hot sauce which can be added or not to each person's bowl, as desired. Do not screw around with this sauce -- it is hot. You have been warned.

If not all of these peppers are readily to hand, feel free to substitute others of the same relative 'hotness'. In ascending order, the heat index is, approximately -- bell, Anaheim, poblano, jalapeno, fingerhot, pasilla, cayenne, serrano...and the Thai red and habanero are off the scale. Your grocer or produce man can advise on substitution.

There are, afaic, only two inviolable rules for chili:

1) You probably can't use too much garlic.

2) You absolutely can't use too much cumin.

Dig in!

< donning habanero-proof flame suit >

[Domestic Church]

I put 2 Tbs of Hershey's cocoa in mine....gives a richness to it.

[M Kehoe]

If you use this receipt, then you owe me a six pack of Grolsch.

1 part ground beef

1 part hot sausage

1 part venison

2 large onions

2 cans red kidney beans, 2 cans light kidney beans

2 green bell peppers, 2 red bell peppers

2 cans diced tomatoes

1 can tomato paste

1/5 clove of garlic

6 small jalapenos, 1 habenaro

Cumin, Cayenne pepper, black pepper, Cinnamon, paprika, sea salt, and a dash of Dave's Insanity to taste.

2 ounces Jack Daniels

Cook and stir

I know that I left out some of the measures. Experimenting is fun.

5.56mm

[dread78645]

  2 lbs beef chuck - cut into 1 inch cubes
  1 can tomato sauce (15 oz.)
  1 large tomato chopped  
  2 cups water
  2 teaspoons paprika
  4 teaspoons cumin
  1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
  1 teaspoon ground red pepper

  1 large jalapeno split, seeded, and sliced (optional)
  2 tablespoons masa harina flour
1/4 cup hot water

1. Brown beef in a little oil in Dutch oven; drain.
2. Add tomato & sauce, 2 cups water, and the spices.
3. Cover and simmer for 60 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flow-able mixture.
5. Add masa mixture to chili. (and jalapeno if desired).
6. Cover and simmer another 30 minutes.
7. For best flavor: refrigerate over night and re-heat the next day.

[Hoodlum91]

How funny!

I've been making chili all day!

[Shaun_MD]

Shaun Michael's Texas Chili


1 pound ground beef
1 - 14.5 oz. can tomato sauce (2 8oz cans)
1 - 14.5 oz. can Jalepeno Ranch Style Beans
1/2 cup diced onion
1/2 to 1 Pk McCormick Taco Seasoning
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1 to 3 tbs of flour for thickness
1/2 tsp of garlic
Jalapenos depending on desired heat - washed, seeded and chopped

[Poser]

Any chili recipe with beans is not a chili recipe.

[BIGLOOK]

Chili con Carne.

• 4# of critter (beef, venison, buffalo or late summer cornfield woodchuck) cut in 1" chunks
• I cup flour
• New Mexico chili powder and ground cumin, 3 to 2 ratio for each 2# meat.
  
  Mix flour, chili powder and cumin in a paper bag, add meat and shake to coat. Let set and shake again.
  
• Bacon fat rendered.
• 1 large onion, finely diced.
• 1 large clove garlic, mashed and minced.
  
  Heat bacon fat in large skillet, add onion and garlic, saute till barely translucent. Add meat and brown.
  
  
• 1 case beer.
• 1 can pureed tomatoes
• 2 seeded and chopped Poblano peppers.
• 1 seeded and chopped dried Ancho pepper.
• Chopped Jalapenos to taste.
  
  Add 2 cans beer to meat, add tomatoes and peppers and bring to an easy boil. Liquid should just cover meat.
  
  
• 1 tspn oregano.
• 1/2 tspn thyme.
• Paprika for color.
• Cayenne for more heat (optional).
  
  Add herbs to skillet and reduce heat to simmer. Cook till meat is fork tender ( Falling apart tender). Add more beer to thin gravy, stir occasionally.
  
  Serve with beans (Pintos) and rice.
  Keep bananas on hand too.

[bad company]

Three pounds ground chuck
three 16oz cans kidney beans
two cans 16oz stewed tomatoes
two large vidalia onions
1 jar pace picante sauce
Chili powder
crushed red peppers
cumin
garlic salt
pepper
oregano
cayenne pepper

Cook up the chuck with garlic salt, pepper and crushed red peppers.
Cut onion in large chunks.
Put in 3 gallon pot. Add enough water to cover it all. No clue on the exact measurements for the spices. Simmer about an hour.

[Alissa]

Here's my recipe. It's NEVER placed less than 3rd place in a chili cookoff:

LIFE IS GOOD CHILI
(Approx. 12 cups)

Chile Pepper Sauce:
4-5 dried chile peppers (ancho, pasilla, chipotle, Anaheim, or New Mexico)

Combine peppers with boiling water to cover in bowl. Let stand for 30 minutes. Drain, reserving ½ cup liquid. Discard stems and seeds. Puree chiles with water in blender or food processor.

Meat:
1 tbsp oil
4 lbs. meat (ground beef, diced chuck, diced or ground pork, round, etc. – inexpensive cuts)
1 lb. chorizo

Sauted Vegetables:
2 onions, diced
4-5 tomatillas, diced
1 green pepper, diced
Garlic

Liquids:
3 ½ cup broth
Beer (optional)
2 -4 ½ oz. cans tomatoes (include juice)
1 -15 oz. can tomato sauce
1 -6 oz. can tomato paste

Seasonings (to taste):
Chile pepper sauce (from above)
Chili powder
Cumin
Salt

Simmer for 45 minutes then add:
2 cans beans (pinto or kidney)

Simmer for an additional 20-30 minutes. Before serving stir in:
Juice of one lime
1 tbsp. brown sugar

[Eaker]

You are needed here.

Please email me a couple Texas chilidogs!!

They should come through okay as attachments.

Great blog!

[Lady Jag]

Me and marmar decided it would be fantastic, and a wonderful donation to all the chili lovers of FR, for you to choose the recipes you like best in the post and substitute them for the ones in the joke in post #124.