harleyrider
Super Member
Its cold and we have 4" of snow , its time to make some Chilli and drink some beer. Anyone have a good recipes? .............:scratch2:
Chilli recipes ?
- Thread starter harleyrider
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pmsummer
simul justus et peccator
1886 Base Chili
Sear beef until grey. Drain off liquid. Add all ingredients to pot (or Crock Pot for the lazy) EXCEPT Masa Harina.
Simmer 3 – 4 hours hours.
Skim grease.
Mix Masa Harina into a liquid paste and stir in.
Simmer for 1 hour or so, or until meat is tender.
Garnish with chopped white onions and grated cheddar cheese if desired.
Serve with saltine crackers. East Coast Liberals may use oyster crackers without penalty.
Serves 4 to 6 people. Adjust ingredients accordingly.
ACTUALLY TASTES BEST THE NEXT DAY AFTER SETTING IN FRIDGE OVERNIGHT.
WARNING! The use of any legumes in this recipe can result in intestinal gas, severe abdominal cramps and/or diarrhea.
Good chili powder sources...
Pendery's (catalog)
Penzey's
2 lbs cubed beef (stew beef works well, or brisket), 1 inch cubes
1.5 cups chopped red onion
2 garlic cloves, minced
4 oz chili powder (Gebhardt’s or Pendery's are best, or Adams, or your favorite bulk style… but no Durkee’s or other salty powder.)
2 tsp salt
1 tsp ground Comino
1 10oz can of RO*TEL Diced Tomatoes and Green Chilies
16 oz beer (Spaten Optimator is best, Guinness works well, too... WARNING! The use of any Budwieser, Miller, or Coors product can result in severe abdominal cramps and/or diarrhea.)
1 tbsp Molasses
1 tsp Masa Harina (corn meal will work)
1 dried Ancho pepper, crushed
1.5 cups chopped red onion
2 garlic cloves, minced
4 oz chili powder (Gebhardt’s or Pendery's are best, or Adams, or your favorite bulk style… but no Durkee’s or other salty powder.)
2 tsp salt
1 tsp ground Comino
1 10oz can of RO*TEL Diced Tomatoes and Green Chilies
16 oz beer (Spaten Optimator is best, Guinness works well, too... WARNING! The use of any Budwieser, Miller, or Coors product can result in severe abdominal cramps and/or diarrhea.)
1 tbsp Molasses
1 tsp Masa Harina (corn meal will work)
1 dried Ancho pepper, crushed
Sear beef until grey. Drain off liquid. Add all ingredients to pot (or Crock Pot for the lazy) EXCEPT Masa Harina.
Simmer 3 – 4 hours hours.
Skim grease.
Mix Masa Harina into a liquid paste and stir in.
Simmer for 1 hour or so, or until meat is tender.
Garnish with chopped white onions and grated cheddar cheese if desired.
Serve with saltine crackers. East Coast Liberals may use oyster crackers without penalty.
Serves 4 to 6 people. Adjust ingredients accordingly.
ACTUALLY TASTES BEST THE NEXT DAY AFTER SETTING IN FRIDGE OVERNIGHT.
WARNING! The use of any legumes in this recipe can result in intestinal gas, severe abdominal cramps and/or diarrhea.
Good chili powder sources...
Pendery's (catalog)
Penzey's
Here is an easy one
A pound of hamburger crumbled and fired with an diced onion
Add burger to big pot,
add about three to five cans of hot chili beans
add a can of tomato juice
add salt, pepper and chilli powder to taste
add a can of corn
heat at a medium heat till it cooks down and thickens.
A pound of hamburger crumbled and fired with an diced onion
Add burger to big pot,
add about three to five cans of hot chili beans
add a can of tomato juice
add salt, pepper and chilli powder to taste
add a can of corn
heat at a medium heat till it cooks down and thickens.
jocko_nc
Super Member
That first one sounds pretty good...
Beer is always good in place of water.
Rotel is mandatory.
Yes, cornmeal.
A dash of cocoa adds an intriguing flavor.
A couple of different meats can combine for a more complex flavor. Venison. Lamb. Pork or chicken.
Try sea salt in place of standard salt, especially for soups.
jocko
Beer is always good in place of water.
Rotel is mandatory.
Yes, cornmeal.
A dash of cocoa adds an intriguing flavor.
A couple of different meats can combine for a more complex flavor. Venison. Lamb. Pork or chicken.
Try sea salt in place of standard salt, especially for soups.
jocko
bigstereo
Super Member
I think my chili is pretty damn good so here's a rough description of how I make it. It's nothing fancy just some good meaty smokey, beany chili.
You need a big 12 qt covered pot for this as it will feed an army, or plenty left for freezing. Also, you're not building the space shuttle here, you're making some chili so amounts of the ingredients can be more or less to suit your taste and it will still be good but, You have to use the SMOKED SAUSAGE and LIQUID SMOKE and TACO SEASONING and TABASCO CHIPOTLE SAUCE to get the flavor I have achieved with this recipe
Broil* 2 lbs of Hillshire Farms Smoked sausage, after broiling let cool a little then slice the pieces in half the long way. Take and cut up those slices into bite size pieces or smaller.*(The blacker, the better, it adds flavor to the chili)
Brown 2 lbs ground round with a large, whole, chopped, Vidalia onion. After the ground beef is almost done throw in the smoked sausage.
Reduce heat to medium low or low.
Add two big cans of whole peeled tomatos (drained)
Add 6 cans (the small ones) of chili beans. Dump in the whole can, juice and all.
Add 1 large can of kidney beans (drained) red or white your pref.
Add two packages of taco seasoning, around 3 tbspns of chili powder, and say around a tbspn of liquid smoke.
Stir everything together cover and let simmer for a few hours, stirring occasionally till the tomatos are falling apart. Sometimes I cut them in half when I add them.
Sometimes I put in some chopped jalapenos for extra fire.
I alternate cooking covered or uncovered while simmering to regulate the consistency of the chili (I'm making chili, not soup)
Serve and shake a few squirts of some *Tabasco Sauce Chipotle Sauce* into your bowl.
As all good chili does, this gets even better as it ages. Even though it's very delicious on the day it's first made day as well.:thmbsp:
Oh yeah, you might want to pick up some of those Beano pills while your buying the stuff to make this also.
You need a big 12 qt covered pot for this as it will feed an army, or plenty left for freezing. Also, you're not building the space shuttle here, you're making some chili so amounts of the ingredients can be more or less to suit your taste and it will still be good but, You have to use the SMOKED SAUSAGE and LIQUID SMOKE and TACO SEASONING and TABASCO CHIPOTLE SAUCE to get the flavor I have achieved with this recipe
Broil* 2 lbs of Hillshire Farms Smoked sausage, after broiling let cool a little then slice the pieces in half the long way. Take and cut up those slices into bite size pieces or smaller.*(The blacker, the better, it adds flavor to the chili)
Brown 2 lbs ground round with a large, whole, chopped, Vidalia onion. After the ground beef is almost done throw in the smoked sausage.
Reduce heat to medium low or low.
Add two big cans of whole peeled tomatos (drained)
Add 6 cans (the small ones) of chili beans. Dump in the whole can, juice and all.
Add 1 large can of kidney beans (drained) red or white your pref.
Add two packages of taco seasoning, around 3 tbspns of chili powder, and say around a tbspn of liquid smoke.
Stir everything together cover and let simmer for a few hours, stirring occasionally till the tomatos are falling apart. Sometimes I cut them in half when I add them.
Sometimes I put in some chopped jalapenos for extra fire.
I alternate cooking covered or uncovered while simmering to regulate the consistency of the chili (I'm making chili, not soup)
Serve and shake a few squirts of some *Tabasco Sauce Chipotle Sauce* into your bowl.
As all good chili does, this gets even better as it ages. Even though it's very delicious on the day it's first made day as well.:thmbsp:
Oh yeah, you might want to pick up some of those Beano pills while your buying the stuff to make this also.
jimfet
Lunatic Member
Use your usual recipe. Except. grill 2 lbs of sirloin and dice 1 lb of Brats. Cut the sirloin into cubes after it is done. Put in pot or crock pot with your chili what ever. Then cook till the 1 inch cubes start falling apart. Also add about 1/2 cup mollases and 2 tbls of instant coffee. Makes the chillie dark and rich. Plus a touch of sweet behind the heat. Oh add this at start of cooking.
I use the dark kidney beans. But that is up to you.
I use the dark kidney beans. But that is up to you.
yamahammer
mikiesmadness continues
dont call me a sissy but i made chicken chili today with my homemade salsa verde, lime juice, tequila a few chipoltes for spite some white beans
whoaru99
Epic Member
Mine is really easy and basic...adjust all qty to suit batch size...
Ground beef, elk, venison, or combination thereof
Crushed tomatos from a can
Tomato soup from a can
1/2 the recommended amount of Schilling's medium chili mix
4 or 5 kinds of fresh/frozen peppers fine diced to suit desired heat and flavor - generally jalapeno, serrano, green chile, cayenne, and one unknown that sprung up in the garden - the mystery pepper
some onions
some garlic
cocoa powder or instant coffee, maybe pinch or two of both if I have them
water to suit consistency
Sometimes I will add beans, but only a very small amount.
Ground beef, elk, venison, or combination thereof
Crushed tomatos from a can
Tomato soup from a can
1/2 the recommended amount of Schilling's medium chili mix
4 or 5 kinds of fresh/frozen peppers fine diced to suit desired heat and flavor - generally jalapeno, serrano, green chile, cayenne, and one unknown that sprung up in the garden - the mystery pepper
some onions
some garlic
cocoa powder or instant coffee, maybe pinch or two of both if I have them
water to suit consistency
Sometimes I will add beans, but only a very small amount.
whoaru99
Epic Member
Nothing sissy about that. My cousin's wife makes a white chicken chili that will knock your socks off - not wicked hot, but just damn good all around.
saltwater
Super Member
What i usually take for lunch when cold outiside,( keep in mind i drive there, keep a can opener handy, throw a can or rotel and green chilis and a can of hormel on engine, crack her open drain some juice out of rotel, mix both in bowl) option is too crack em, heat them with torch, or salamander heater. make pb sandwiches before i leave the house, and grab the tobasco before i leave! Fare warning, the red cans of rotel are hot, so bring something to drink! But it sure hits the spot mmmmmm
I use Black and Red beans ,soak then in plenty of water overnite ,they cook a little faster
jocko_nc
Super Member
Interesting advice to add coffee. I do that sometimes with BBQ sauce. It imparts a smoky dark flavor. Even used to excess, the taster will never put his finger on it.
Tomato soup is a good departure from regular canned tomatoes or tomato sauce. Different flavor and feel. Here is another: V-8 or some other vegetable juice. I use "bold and zesty" in dishes that require tomato but that I want to keep from getting too heavy. Definitely in shrimp creole or some kind of baked chicken dish. Clamato juice in a seafood dish works well. Try it sometime.
I'm getting hungry now, dammit.
jocko
Tomato soup is a good departure from regular canned tomatoes or tomato sauce. Different flavor and feel. Here is another: V-8 or some other vegetable juice. I use "bold and zesty" in dishes that require tomato but that I want to keep from getting too heavy. Definitely in shrimp creole or some kind of baked chicken dish. Clamato juice in a seafood dish works well. Try it sometime.
I'm getting hungry now, dammit.
jocko
pmsummer
simul justus et peccator
Ha ha! We have what we call "Emergency Chili Packs" that consist of one can of Ro-Tel, one can of Wolf Brand Chili, and one can of Ranch Style Beans. Tump 'em all together and heat 'em up.
Now, I won't tolerate beans in REAL chili, but for EMERGENCY USE ONLY, this is a tasty instant meal.
:yes:
stuartk
Super Member
I've tried this recipe before. I got it out of one of those coffee table books with famous people's recipes or something like that.
It's also posted on the LBJ Library site.
http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp
It's pretty good, although I do prefer chili with beans.
It's also posted on the LBJ Library site.
http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp
It's pretty good, although I do prefer chili with beans.
