Anyone got a good chili recipie??

[jokester]

With the colder weather moving in, i'm getting the cravin' for some good old fashion homemade chili!!! My dad makes a mean chili, and i've got his recipie that i'm spicing up a bit (he's not really into the "kick it up a few notches" stuff like I am :grin:), but i'm always looking for new recipies to try. Anyone out there got a good homemade chili recipe they'd like to share?? :cheers:

-jokester

[Acuta]

1 LARGE onion, diced
1 HEAD garlic, diced (yes, I like garlic)
1-2lbs ground venison (LEAN beef if no venison)
1 lb+ cubed duck breast (or stew meat)
1 jar home-canned whole tomatos
1 jar home-canned tomato sauce
1 bottle Black Butte Porter (VERY important!!!)
2-3 tbs GOOD chili powder
1 tbs cumin
1 tsp +/- Cayenne (depends on yer tastes)
1/4 pint home-canned green chiles (mild, just for flavor)
1/4 pint chipotle (also home-done)

Brown burger (add a bit of oil if too lean) and set aside. Then brown duck (or stew meat), set aside. Cook onions until close to transleucent and add garlic til tender. Add meat to onion/garlic in pan. Add chili powder, cumen, and cayenne. Mix thoroughly. Add beer, followed by tomato products. If chili too thick, add some chicken or beef broth to thin (maybe another beer, if you ain't drunk em all). Let simmer for an hour or more (more is better). Add beans if you must, but, I would not recommend it myself!

Serve with or over corn bread. Enjoy!



Eric

[river rat]

Mule Skinners Chili

Ingredients:

2 strips of thick bacon
1 lb Boneless "meat"
1 lb ground round
2 yellow onions chopped
3 garlic cloves minced
1 10oz can of Rotel tomatos
1 8oz can of tomato sauce
2-4 dried ancho chilis or 1/4-1/2 tsp crushed red pepper
1 tsp tobasco
3 heaping tblsp chili powder
1 tblsp ground cumin
1 tblsp dried oregano leaves
1/4 tsp ground oregano
2 tsp cocoa powder
1 1/2 tsp season salt
1 tsp paprika
1/4 tsp cayenne pepper
1 beer 12oz

Directions: Cook bacon set aside. Pat the raw meat cubes dry. Brown the meat cubes and ground round in the bacon drippings. In same skillet saute onions and garlic for 2 min. Add those ingredients to a large pot or dutch oven and add tobasco, tomato sauce, rotel tomatos, chilis. Bring to a simmer stirring frequently. Reduce heat to low, cover and cook for 30 min. Add the rest of ingredients and stire and cover for 2 hrs stirring occationally.

This is a great chili. I use elk, or deer steak and ground round. Beef works great also. I also like to use the rotel tomatos with green chilies in them. Let me know if you like this.

[jokester]

Thanks for the replies so far guys. I'm gonna try and get a pot made this weekend :cheers: Wish me luck :grin:

-jokester

[greenbuttskunk]

I've got one that also includes cummin and some cocoa powder.
May sound nuts but it really rocks. Cummin is really key and gives terrific flavor.

I've made it for years but it's tough to figure a recipe.
Heres what's in it.

Ground beef, turkey, or beef tips.
black beans
pinto beans (red kidney)
white beans
minced garlic
ground cummin
chili powder
cocoa powder
minced stewed jalapenos
tomatoe paste
tomato sauce
chopped onions
cilantro
black pepper
canned green chillies
PM me if you want more specifics on qty. just depends on how much you want to make.
good eating!
GBS

[Striper Club]

I thought I had posted my recipe last year, but it looks like I have not. Let me dig it up and I will post asap.

'Dead Guy' Chili is the name and the name comes from the beer that starts it all. :wink:

[RODACTION]

I got this off the net, it looked easy (and it is) so I decided to make it Elk camp...I have also made it at home. It is cheap, easy, fast, and pretty darn good.

OUTLAW CHILLI

1 Large Bell Pepper
1 Large White Onion
3lbs ground Beef
2 cans plain diced Tomatoes (16oz)
1 can Tomatoes sause (16oz)
1 package Chilli powder (I used 3 table spoons of Spice Island)
2 cans Chilli Beans (16oz)
Some shredded Cheese


In a big pot...
Chop Bell Pepper and Onion, saute until brown(ish),,
put in Beef and cook on medium until brown,,drain off fat. Add all the rest of the stuff and simmer for 1 hour (I also added some salt and pepper),,put it in your bowl and add some Cheese.........it simple and its good. Ken

[WyEm]

This is my favorite chile recipe. Its texas style so no beans!!

Green Pork Chili

1 pound Pork, smoked and chopped
1 medium Onion(s), minced
3 cloves Garlic, chopped
1 tablespoon Olive oil
2 pound(s) Green chilies, roasted and chopped (I use canned chilies for convenience)
2 tablespoon(s) Jalapeno pepper
1 teaspoon Cumin
pinch Salt
pinch Black pepper
3 cup(s) Chicken stock
1 bottle Beer, dark

In a large dutch oven-type pot, saute garlic and onion in olive oil.

Add pork and mix until heated.

Add remaining ingredients and bring to boil.

Simmer, partially covered, for 2-3 hours.

If you want more heat, add more Jalaps.

[jokester]

Thanks guys :cheers:

I finally got around to making that pot of chili last night, and boy did it turn out good!! Here's the recipe I used. I took a little from each recipe and put my own together. A bit of a gamble, but it paid off :dance: I had to keep the spices down a bit, or my girlfriend won't eat it!

VENISON CHILI

1 small can tomato paste
1 can tomato sauce
1 large can tomato juice
1 large can vegetable juice
2 cans stewed/diced tomatoes in the juice
1 can black beans
1 can navy beans
1 can red kidney beans
3 lbs ground venison
1 large green pepper
1 large red pepper
1 yellow onion
5 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon red pepper flakes
2 teaspoons minced garlic
1/3 cup brown sugar

Brown the venison in a skillet. Dice the onion and chop the peppers up. Put all liquid ingredients in the pot and then add the spices, brown sugar, beans, onions, peppers, and ground venison. Stir it and mix well. Heat it up till it just starts to come to a boil, then turn heat down to low and simmer for 1 hour, stirring occasionally! Serve with french bread and be sure and add some Tillamook cheddar cheese on top :smash:

-jokester

[Okie]

Jokester; I would add 3 teaspoons of cumin to that recipe. One teaspoon for each pound of meat. Real Chili is meat only, no beans. But I had a friend that added sugar to his chili so it's all in the individual taste. There must be hundreds of variations of chili recipes.
Good luck.

[jokester]

Chili (to me) isn't chili without beans. Don't know why...guess it's the way my dad and everyone else made it when I was growing up. I got the brown sugar idea from one of my mom's friends. She always used to put a little brown sugar in her chili to give it that slightly sweet taste, and I loved it.

You're right though...it's definitely a taster's choice. Some like some things, and others like it a totally different way. :dance:

-jokester

[Okie]

Here is a recipe for chili (Chili Con Carne) means "Meat with Chili" in Spanish.
2 pounds of beef, muton, venison or antelope. Original recipe call for venison or antelope only.
1 pound of fresh pork. Original recipe called for javelina instead of pork.
4 cloves of garlic chopped up fine.
2 tablespoons of lard or beef suet or antelope fat.
3 bay or laurel leaves.
1 quart ripe tomatoes or 1 large can of tomatioes, juice and all.
1 onion about 2 inches in diameter chopped up fine or one large leek chopped up fine.
1 cup of chile pepper pulp or six level tablespoons of chile powder mixed with one level tablespoon of flour.
1 level tablespoon of salt
l level teaspoon of cumin, cummin or cumino powder.

Cut meat up into cubes about one half inch square. Take a good sized covered cooking pot. Melt the beef suet in the pot. Dice the onion or leek and garlic and brown them in the beef suet. Put in the meat and 3 level tablespoons of water and cover and steam well for 5 minutes. Rub the tomatoes through a colander and add. Stir in the chile pepper pulp and cook for twenty minutes. If you use chile powder mix the powder and the flour into enough cold water to form a thin paste then mix into the beef suet, onion and garlic after they are browned. Stir until smooth then add the meat. Now add the oregano, cumino and salt and cook slowly for about 2 hours. Add a little water to keep from burning but add as little as possible.

Then serve on plate or in bowl poured over beans or frijoles.

Spanish cooking; Spanish printed a cook book called "Lube de Coch" and was printed in Catal;an dialect in Barcelona by a man named Maeste Rubert in 1467. This book was a popular all over Europe. (This was brought to Mexico by Monks.
Complete story in in "Bull Cook and Authentic Historial Recipes and Practices". By George Leonard Herter and Berthe E. Herter. Herter's, Waseca, Minnesota (Page 48)

[swampy]

Hey guys, you want chili, I got chili, different then any of them I've seen here.

"Swampy's White Chicken Chili"
(serves 4)

1 Tbl. olive oil
1 1/2 cups chopped onions (white)
3 cloves of garlic finely chopped
2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. powdered ginger
1 1/2 cups chicken broth
1/2 cup dry white wine
1 bay leave broken in half
2 cups chicken breast cooked and shredded
2 cups white beans cooked and drained (you can use canned white beans)
2 jalepeno peppers - minced
1 1/2 cups monterey jack cheese - grated
1/2 tsp black pepper - coarsley ground
salt to taste

Heat the olive oil in a large skillet or saucepan. Add onion and simmer over medium heat until softened and lightly browned, 5 to 8 minutes. Add garlic, oregano, cumin and ginger and cook for one (1) minute, stirring constantly. Add broth, wine and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes.

Add the chicken, beans and jalapenos. Simmer uncovered for 10 minutes stirring occasionally. Using the back of a spoon, mash 1/4 of the beans to thicken the sauce.

Over low heat, add the cheese a quarter cup at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary.

Remove the pieces of bay leaf. serve the chili topped with garnishes such as diced tomatoes, chopped scallions and/or shredded cheese. Serve with a nice warm crusty bread.

Suggested wine: GOOD STRONG BEER!

[RODACTION]

Swampy.......you lil'chef you :flowered: I will try your recipe soon, it sounds good ! And you said you don't cook much :grin: are you tagged out yet :cheers:

[Mark Mc]

Those are some great looking recipes. A lot of similar ingredients. I'll just mention a few things that weren't included yet:

- lamb for the meat
- Progresso whole tomatoes
- fresh Anaheim chiles (they're not hot, just "warm" & flavorful)
- a little Worcester sauce
- a dash of cinnamon

I like that Black Butte Porter idea. Does that go in the stewpot or you just drink it while cooking?

[Okie]

Mutton was indicated in the one recipe. History indicates Chili was a way of teaching the natives of Mexico to eat meat and like it.

All the other ingredients have been added by the different individuals over the years to suite their individual taste. And that varies all over the place.

Most Chili champion cook offs now indicate no beans. Everything else is probably fair. If you want beans they should be cooked separtetly and added after the regular chili is made.

There are many things called chile that really don't deserve the title of chili.
Good Luck;

[Acuta]

The Black Butte is both for the pot AND the cook. So buy a six-pack! :laugh:







Eric