fluffhead77 Posted February 1, 2011 Report Share Posted February 1, 2011 I've yet to master a chili, but I reckon there's some people on here that have - any great recipes you'd care to share? Link to comment Share on other sites More sharing options...
Big Wooly Mammoth Posted February 1, 2011 Report Share Posted February 1, 2011 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 tomatoesground cumin (the key ingredient)chili powdersoy sauce (the secret ingredient!)oniongarlicTop it with some grated cheddar cheese, and serve with crusty bread.I prefer this to a chili with meat. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 1, 2011 Report Share Posted February 1, 2011 we use most of the above + browned groundround, decent vino, and shave some dark chocolate into the quagmire as well Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 1, 2011 Report Share Posted February 1, 2011 ...all into the crockpot for several hours Link to comment Share on other sites More sharing options...
Freak By Night Posted February 1, 2011 Report Share Posted February 1, 2011 We've made chili using this recipe several times now. It's excellent. The cinnamon is a nice touch with all the spiciness. Link to comment Share on other sites More sharing options...
rubberdinghy Posted February 1, 2011 Report Share Posted February 1, 2011 Yeah...I don't have any killer thoughts either...When I am rich, I like to use cut up rib-eye instead of ground beef.I also once had a killer chili made with venison.lots of beans is a requirement. Link to comment Share on other sites More sharing options...
Schwa. Posted February 1, 2011 Report Share Posted February 1, 2011 Schwa.'s Superbowl Chile:1lb of brown'd ground beef1 six pack of pre-bbq'd spicy sausage 1 cubed round steak (put in pot raw)2lbs of nearly burnt bacon2 cans of corn3 red onions (chunky cut) ***Add these on day 2 of cooking3 green peppers (chunky cut) ***Add these on day 2 of cooking2 cans of diced tomatoes2 packs chopped mushrooms1 can red kidney beans1 can black beans1 can chick peas3 chopped jah-lapenos1/4 cup of sriracha rooster sauce1/2 cup of chile powderGiant scoop of peanut butterCook 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. Link to comment Share on other sites More sharing options...
jaybone Posted February 1, 2011 Report Share Posted February 1, 2011 Ding ding Ding! We have a winner.Any recipe that has 2lbs of bacon is doing something right. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 1, 2011 Report Share Posted February 1, 2011 wicked-awesome, Schwa!! Link to comment Share on other sites More sharing options...
ollie Posted February 1, 2011 Report Share Posted February 1, 2011 Yeah, that's an impressive list of ingredients and cooking time. I don't know if I have a pot big enough. Link to comment Share on other sites More sharing options...
StaggerLee Posted February 2, 2011 Report Share Posted February 2, 2011 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! Link to comment Share on other sites More sharing options...
Big Wooly Mammoth Posted February 2, 2011 Report Share Posted February 2, 2011 i also once used cubed bison, which was really tasty. Link to comment Share on other sites More sharing options...
bouche Posted February 2, 2011 Report Share Posted February 2, 2011 This looks like it's worth a try. Rick Bayless is never wrong.World's Greatest ChiliRick Bayless- Frontera Grill/TopolobampoSeasonal EntreeWinterTHE WORLD'S GREATEST CHILIMakes 5 cups, enough for 4 to 64 large ancho chiles, stemmed and seeded3 garlic cloves, roughly chopped1 teaspoon ground cumin 2 tablespoons vegetable oil or olive oil3/4 pound Twin Oak ground pork3/4 pound Heartland Meats ground beef 1 medium onion, cut into 1/4-inch pieces1 1/2 teaspoons salt1 15-ounce can fire roasted diced tomatoes, drained 1 cup Three Sisters Garden cooked black beans1 1/2 cups small diced Iron Creek Farms butternut squash2 tablespoons masa harina About 1 cup shredded Brunkow 3 month white cheddar cheese3 Genesis Growers green onions, cut into 1/4-inch piecesAbout 1 cup slivered Genesis Growers radishes1. 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. Link to comment Share on other sites More sharing options...
AD Posted February 2, 2011 Report Share Posted February 2, 2011 Does he wear a Mountain Dew apron while he cooks?I know he's good but dude, stop with the plugs! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 2, 2011 Report Share Posted February 2, 2011 found out the other day that refried beans are prepared in lard.bwoof Link to comment Share on other sites More sharing options...
Big Wooly Mammoth Posted February 2, 2011 Report Share Posted February 2, 2011 not these Link to comment Share on other sites More sharing options...
Schwa. Posted February 2, 2011 Report Share Posted February 2, 2011 i also once used cubed bison, which was really tasty. awesome. I've actually tried bison pretty recently. a fella here at work was passing around some bison jerky. was REALLY good Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted February 2, 2011 Report Share Posted February 2, 2011 I love the reccommendation to cook the chili at least a day in advance of serving. Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 2, 2011 Author Report Share Posted February 2, 2011 holy crap schwa! That's the big winner right there Chili always tastes better after a day of rest... Jaybone, are you paying attention? We should be eating this sunday. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 2, 2011 Report Share Posted February 2, 2011 i.e. make it for me Link to comment Share on other sites More sharing options...
fluffhead77 Posted February 2, 2011 Author Report Share Posted February 2, 2011 yes, that's exactly what I'm saying... Link to comment Share on other sites More sharing options...
Booche Posted February 2, 2011 Report Share Posted February 2, 2011 I would bathe in Schwa's chili. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted February 3, 2011 Report Share Posted February 3, 2011 you usually smell like you have Link to comment Share on other sites More sharing options...
Booche Posted February 3, 2011 Report Share Posted February 3, 2011 That explains the rocketinyourpocket whenever you hug me. I always assumed it was my masculinity. Link to comment Share on other sites More sharing options...
jaybone Posted February 3, 2011 Report Share Posted February 3, 2011 Thinking about trying out Schwa's recipe.My Saturday is pretty damn busy, but I'm sure I can figure something out. Link to comment Share on other sites More sharing options...
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