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Chili recipes


fluffhead77

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I've never actually written down any measurements for my chili recipe. I should do that! and you've just reminded me that I need to make some.

I make a tasty veggie chili - 3 or 4 types of beans (e.g. chick peas, red and white kidney beans, black-eyed peas), lentils, carrots, zucchini...

other ingredients include:

canned tomatoes

ground cumin (the key ingredient)

chili powder

soy sauce (the secret ingredient!)

onion

garlic

Top it with some grated cheddar cheese, and serve with crusty bread.

I prefer this to a chili with meat.

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Schwa.'s Superbowl Chile:

1lb of brown'd ground beef

1 six pack of pre-bbq'd spicy sausage

1 cubed round steak (put in pot raw)

2lbs of nearly burnt bacon

2 cans of corn

3 red onions (chunky cut) ***Add these on day 2 of cooking

3 green peppers (chunky cut) ***Add these on day 2 of cooking

2 cans of diced tomatoes

2 packs chopped mushrooms

1 can red kidney beans

1 can black beans

1 can chick peas

3 chopped jah-lapenos

1/4 cup of sriracha rooster sauce

1/2 cup of chile powder

Giant scoop of peanut butter

Cook for all of Saturday....put in fridge...back on stove for minimum 2.5 hours before hoss-fest.

Serve with homemade double cheese/pepperoni garlic bread.

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I made a pot of this today using ground venison for the meat and cooked some dried red and black beans instead of the canned refried ones.

Chocolate, Stout & Ancho Chili Con Carne

Ingredients:

* 3 dried ancho chiles

* 1/2 cup boiling hot water

* 500 g minced beef

* 1 large onion - diced

* 1/2 bulb garlic - peeled and crushed

* 2 cups passata sauce (crushed tomato)

* 1 1/2 cups Guinness stout

* 1/2 cup water

* 1 tbs brown sugar

* 1 tsp salt

* 1 tbs Worcestershire sauce

* 50 g (more or less to taste) dark chocolate - coarsely chopped

* 2 cans (215 g each) spicy refried beans

* 1 large bunch corander leaves - coarsely chopped

Herbs & Spices:

* 2 tsp ground cumin

* 1 tsp ground coriander

* 1 tsp cayenne pepper

* 1 tsp ground cinnamon

* 1 tsp dried oregano

* 1 tsp sweet paprika

* 1 bay leaf

Directions:

* Toast the dried chiles in a hot pan until fragrant, about 2 mins. Cut the chiles open and remove cores. Reserve the seeds. Place chiles and 1/2 cup of hot water in bowl. Set aside for about 15 mins, until chiles are softened. Blend until smooth.

* Heat up a bit of oil in a pan, add onions, stir fry until softened.

* Add garlic, fry until fragrant.

* Add minced beef, fry until dry and browned (until the meat is frying in its own fats, discard some of the fats if you wish). Break any chunks of meat with a wooden spoon.

* Mix in all the herbs and spices. Fry until fragrant.

* Pour in ancho chile puree, pasata, stout, water, sugar, salt and Worcestershire sauce. Stir to mix.

* Bring to boil, then lower heat to simmer for 15 mins, uncovered.

* Stir in chocolate, cover and continue cooking for another 1 1/2 hrs (or longer). Remember to stir occasionally making sure the sauce doesn't catch on the bottom of the pan. Add more water if the sauce is drying out.

* Add refried beans and leave to cook for a few more mins.

* Season to taste. Add some reserved chile seeds if not spicy enough.

* Stir in coriander and enjoy!

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This looks like it's worth a try. Rick Bayless is never wrong.

World's Greatest Chili

Rick Bayless- Frontera Grill/Topolobampo

Seasonal

Entree

Winter

THE WORLD'S GREATEST CHILI

Makes 5 cups, enough for 4 to 6

4 large ancho chiles, stemmed and seeded

3 garlic cloves, roughly chopped

1 teaspoon ground cumin

2 tablespoons vegetable oil or olive oil

3/4 pound Twin Oak ground pork

3/4 pound Heartland Meats ground beef

1 medium onion, cut into 1/4-inch pieces

1 1/2 teaspoons salt

1 15-ounce can fire roasted diced tomatoes, drained

1 cup Three Sisters Garden cooked black beans

1 1/2 cups small diced Iron Creek Farms butternut squash

2 tablespoons masa harina

About 1 cup shredded Brunkow 3 month white cheddar cheese

3 Genesis Growers green onions, cut into 1/4-inch pieces

About 1 cup slivered Genesis Growers radishes

1. The chile seasoning . Heat a medium-size skillet over medium. When hot, toast chiles one by one: open flat and press down with spatula until the chile releases its aroma and toasts lightly, 10 to 15 seconds. Flip and toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to insure even soaking. Drain. In a food processor or blender, combine the chiles and a little water, garlic, and cumin. Blend to a smooth puree, scraping down and stirring frequently. (If the mixture won't move through the blender blades, stir in a tablespoon or two of water to get things going.) With a rubber spatula, work the chile mixture through a medium-mesh strainer into a bowl.

2. Brown meat and onion. Heat the oil in a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium-high heat. When hot, add the ground beef and onions. Stir, breaking up clumps, until browned thoroughly, about 10 minutes. (If there is lots of rendered fat, tip it off and discard.)

3. Finishing the chili. Add the chile puree and stir for about 5 minutes as the mixture thickens and concentrates all those rich flavors. Stir in 2 cups water and 1 1/2 teaspoons salt, simmer 45 minutes. Add tomatoes, beans, butternut squash and masa harina. Partially cover and simmer gently over medium-low, stirring frequently, until the sauce has reduced to coat the meat rather thickly, about 30 minutes.

Serve with shredded cheddar cheese, chopped green onions and radishes.

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