Looking for a good chili recipe

[Regular_John]

Originally Posted by Reaper

nm

For what it's worth your recipe sounded pretty epic, huge time commitment yes, but I bet that extra night in the fridge before serving does wonders.

[Reaper]

Originally Posted by jaydorn

For what it's worth your recipe sounded pretty epic, huge time commitment yes, but I bet that extra night in the fridge before serving does wonders.

Recipe pm'ed.

[Barnes]

Originally Posted by squiggs96

You can call a monkey a jukebox, but that doesn't mean you're correct.

Proper chilli is for poor people and uses reconstituted meat.

Fortunately, with a more sophisticated palate and the means of affording and keeping higher than homeless person grade food, we are lucky enough to be able to improve it and put our own twists on it.

Put whatever the #$%& you want in your chilli. I will take the recipes of chefs like Bobby Flay, Cat Cora and Paula Deen over a character from a Chuck Lorre show.

[redforever]

Beef, Black Bean, and Chorizo Chili



1 1/2 lbs extra lean ground beef
3/4 lb chorizo sausage, casings removed (around 3 large links)
1 large onion, diced
8 cloves garlic, finely minced
1/2 large red bell pepper, diced, seeds and ribs removed
1 or 2 jalapeno peppers, diced, seeds included
2 chipotle peppers in adobo sauce, mashed
2 tsp cumin powder
3 Tbsp chili powder
1 tsp black pepper
2 tsp salt
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 dried red chillies, crumbled by hand (optional)
1 tsp sugar
1 Tbsp vinegar
1 can diced green chilies (7 ounce size)
2 cans each of diced tomatoes and tomato sauce (15 ounce size)
1 can kidney beans, rinsed and drained (15 ounce size)
2 cans black beans, rinsed and drained (15 ounce size)

1 Preheat oven to 250F.
2 Put the meats in a large cast iron enamelled Dutch oven. This makes a large amount of chili so I would suggest a 6 quart Dutch oven. Turn heat to medium and cook until no longer pink, about 3 to 4 minutes. Stir while cooking to break up the meats. The meat should end up coarsely crumbled, not in large chunks. Add the onions, red pepper, garlic, jalapeno, and chipotle pepper. Sauté for 3 to 4 minutes.
3 Add the rest of the ingredients and stir to combine. If you have cooked the meats in a large enamelled cast iron Dutch, simply put the cover on, place in the oven, and cook 4 to 6 hours. Stir occasionally and taste and adjust seasonings if necessary. The chili should be about the same consistency and thickness as a stew, not too thin, and not too thick.

If you do not have a large enamelled cast iron Dutch oven, put the ingredients in a similar sized casserole dish that has ovenproof handles and tight fitting lid and cook as afore mentioned. If you don't have any such casserole dish period, put the ingredients in a roaster and seal with heavy duty foil and bake as afore mentioned. The cooking time might be less in a roaster so check the chili accordingly.


To serve, ladle into spagetti style bowls and top with a few dollops of sour cream, grated cheddar cheese, sliced green onions, chopped cilantro, and diced avocado.

This is a large recipe so you could make just half. You could also cook half now and freeze the other half (uncooked) and bake at a later date.

I make the recipe as written and it is not too hot for me. If you are a real wuss when it comes to heat, don't use all the seeds from the jalapenos or omit the chipotle peppers or use only one. Personally, I think you should keep in the chipotle peppers as they give some smokiness to the chili and another level of heat.

[squiggs96]

Originally Posted by Barnes

Proper chilli is for poor people and uses reconstituted meat.

Fortunately, with a more sophisticated palate and the means of affording and keeping higher than homeless person grade food, we are lucky enough to be able to improve it and put our own twists on it.

Put whatever the #$%& you want in your chilli. I will take the recipes of chefs like Bobby Flay, Cat Cora and Paula Deen over a character from a Chuck Lorre show.

You do sound very sophisticated, even if you can't spell chili properly. I don't eat chili, or the stuff many people call chili, but it's because the concotion doesn't appeal to me, the same way stews don't appeal to me.

If you put gin into orange juice it's not a screwdriver, no matter how sophisticated your palate is or how awesome the gin is.

[redforever]

The Silk Road Spice Merchant is a great Canadian spice company, located right in Calgary. They also ship their spices and their shipping costs are very reasonable.

They have a very nice selection of both chili powders and dried chillies.

If you live in Calgary or area, they are located at

1403A 9th Ave. S.E.
Calgary, AB
T2G 0T4
Phone: 403-261-1955

I think they also sell at the Farmer's Market or at least they used to.

http://www.silkroadspices.ca/

[redforever]

For a bit different presentation or take on chili, you could also try

Chipotle Meatball Chili

For the Meatballs:
1 1/2 to 2 pounds lean ground beef
1 large egg
1/3 cup fine bread crumbs
1/4 cup onion, finely minced
3 cloves garlic, finely minced
2 chipotle peppers in adobo sauce, minced, and mashed with a fork
1 Tbsp parsley
2 tsp chili powder
1 tsp Worcestshire sauce
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
3 to 4 Tbsp water


1 Combine ingredients in a large bowl, cover, and refrigerate for 2 hours.

2 Preheat oven to 350F. Lightly grease or spray a cookie sheet.

3 Form mixture into 50 to 60 meatballs that are 1-inch or smaller in size. It is
easier to form the meatballs if you keep dipping your hands under cold water.

4 Place meatballs on the cookie sheet and bake just until the meatballs are done and lightly browned, about 15 to 20 minutes. DO NOT OVER BAKE.

For the Chili:
1 Tbsp oil
1 large onion, diced
1 green pepper, sliced in 1-inch long pieces
2 to 3 jalapenos, diced, seeds and ribs removed
4 cloves garlic, minced
2 chipotle peppers in adobo, minced and mashed with a fork
1 tsp Worcestershire sauce
1 Tbsp chili powder
1 tsp cumin
2 tsp oregano
3/4 tsp cinnamon
3/4 tsp cocoa powder
1 tsp salt or to taste
1/2 tsp black pepper
28 ounce can diced tomatoes with juices
19 ounce can small white navy beans or cannellini beans with juices
14 ounce can tomato sauce
1 ear of corn or 1 cup frozen or canned (drained) corn
1 cup water
Garnish toppings of your choice

1 Heat oil at medium-low heat in a 6 quart heavy bottomed Dutch oven or cast iron Dutch oven. The handles should be oven proof. Add the onion, jalapenos, and green pepper and slowly sauté about 5 minutes, until the onion and pepper are softened. Add the garlic and chipotle pepper. Sauté for an additional 2 to 3 minutes.

2 Remove the meatballs from the cookie sheet, removing any of the congealed juices from the bottom of the meatballs. Add the meatballs and the rest of the ingredients to the onion and pepper mixture. Stir gently to distribute all the ingredients. Put the cover on the Dutch oven.

3 Preheat oven to 325F. Put the chili in the oven and bake for 1 to 1 1/2 hours. Check for consistency and if necessary, remove lid and bake until thickened to your likeness. Alternately, you could simmer the chili (covered) at low heat on your cook top for 45 minutes to an hour. Using this method, you will have to check and stir regularly to make sure the chili is not sticking. Taste and re-season if needed during the cooking and before serving.

4 Serve in wide pasta bowls with toppings such as sour cream, shredded cheese, sliced avocados, sliced green onions, and tortilla strips or chips.

Note: If you want a bit more heat, add some seeds from the jalapenos. I use 3 jalapenos in total but only include the seeds from one of them. The chipotle peppers in adobo sauce will add another layer of heat so do not leave them out. They also add a layer of smoke flavor.

Serves 4 to 6 adequately.

[Regular_John]

Just to spite squiggs96 here's my vegetarian chili/whatever the heck you wanna call it recipe.

Ingredients
1 Med Onion (I use yellow)
1/2 Cup Celery
2 Cloves Garlic
2 Cans Chili Style Kidney Beans
1 Can Brown Beans (in tomato sauce)
1 Large Can stewed tomatoes
1/4 cup to a full cup of hot sauce (is the wife home? 1/4 cup, if not, giver with a full cup)
Chili Powder to taste

Directions

1. Open all the cans and dump them into a strainer in the sink, get as much liquid out as you can without actually squeezing or crushing anything. Basically give the strainer a few good shakes.
2. Chop up your onion & Celery and crush your garlic into a hot pot with a bit of oil in it.
3. Saute your onion/garlic/celery for a minute or two
4. Toss in your remaining ingriedents, simmer away for 20-30 minutes

Also make cornbread in cast iron skillet. I use this vegan cornbread recipe, but you may prefer something else.

I imagine my chili is nowhere near the same league as Reapers recipe, but it's quick & easy enough to cook after work during the week.

Now if we're gonna be elitist about proper ingredients let's go for something a little more high brow, like the abominations of cocktails that are labeled "martinis" while containing more than gin, vermouth and olives.

[malcolmk14]

This thread had me craving some chili so after work I whipped up a quick vegetarian one with:

1 large yellow onion
2 cloves garlic
1 red pepper
1 small can kidney beans
1/2 can tomatoes
whatever was left in my container of Blair's Ultimate Death w/ Chipotle hot sauce
Tabasco
Cumin, salt, pepper, chili powder, paprika

It was really f'ing good but my mouth has been on fire for 20 solid minutes! My ass is never going to forgive me, what was the consensus for which way to wipe most effectively again?

[stang]

pm that to me too reaper!!!

[Reaper]

Originally Posted by stang

pm that to me too reaper!!!

PM'ed even though you're a dirty, stinkin' Oiler fan.

[Reaper]

Also, to anyone who has received my chili recipe:

Do not drain or wash any of the beans. The liquid adds to the chili and helps thicken it up.

[ricosuave]

reaper, could you also pm me? thanks!

[Regulator75]

Originally Posted by fotze

I cannot like vegetarian chili (or vegetarian anything). I try, but it always leaves you wanting, something is missing, unsatiated. Its cereal without the milk.

What about women that are vegetarians?

[stang]

Thanks Reaper! I'm gonna make some! So how long do slow cook it for total? You got 5 hours, then a couple hours then 3 hours... 10 hours?

[Cheese]

when I ate meat this was great...always substitute fresh for canned.

CHOCOLATE CHILI
2 lb. ground beef or 1 lb ground and 1lb cubed sirloin steak
2 (15 oz.) cans kidney beans
2 (15 oz.) cans tomato sauce
2 (4 oz.) cans sliced mushrooms
1 (6 oz.) ripe olives
1 lg. onion (1 c.), diced
1 lg. green pepper (1 c.), diced
1 (4 oz.) can diced green chiles
1/3 c. chile powder
2 tbsp. sugar
2 tbsp. horseradish mustard
1 tbsp. cocoa powder (it is the key ingredient)
1 tsp. garlic powder
1 tsp. sage
1 tsp. paprika
1 tsp. ground pepper

[Reaper]

Originally Posted by stang

Thanks Reaper! I'm gonna make some! So how long do slow cook it for total? You got 5 hours, then a couple hours then 3 hours... 10 hours?

There are 10 hours in the cookdown phase. The initial cooking could take you from 45 minutes to two hours depending on your culinary prowess.

[ma-skis.com]

chillis easy since you can always add and adjust the flavour as you go, but one thing my dad told me when i was cooking was that it's a lot easier to add stuff in than take it out. Taste as you go. Shallow flavour, chicken stock or fish sauce, too spicy chocolate or maple syrup. If it's missing a little kick, try apple cider vinegar / white vinegar, any acid to help enchance the spice without increasing the spiciness.

Just not enough spice, dice and saute a jalepeno or other hot pepper in some oil then slowly add it in. Problem there is you need to let those flavours seap in for a little longer.

chillis fun, take your time, revisit it a bunch of times during the day while it sits taste it, and adjust.

[saskflames69]

Cocoa powder and a dash of lime juice. Sounds gross, tastes even better.