O/T Chilli Receipes

[Flatie46]

Food always seems to be a good topic here and I can always count on you guys for your brain trust. I'm interested in chilli recipes. Chilli is one of my favorite foods and would be interested in different recipes and styles. So I know everybodys got a different one... lets hear em. Here's mine.

1 1/2 lbs ground beef

2 cans diced tomatos 8oz each

1 can kidney beans 16 oz

1 pkg. mccormack seasoning mix

1 small diced onion

enough tomato juice to make it almost soupy

Brown the ground beef with the onions drain mix ingrediants in pot simmer on medium for 20 min.

add shreded cheese too bowel before serving.

[YukonJack]

Sounds good except the shreaded cheese in my bowel

[Flatie46]

Just tryin to kick it up a notch, like Emarlie says "bam".

[greg g]

Just made some White Chili with chicken and white beans. Sauteed the chix with half an onion, cumin, cilantro, chili powder, garlic, cayanne, and cinnamon.

deglazed the pan with some white wine, added a half can of chicken stock, added the beans and liquor and simmered. In a seperate pan, You make a white sauce of milk, butter, flour, and some jalapeno jack cheese.

This thickens the sauce, it may need some more thickening with roux if you like.

You can use ground turkey if you like, for a bit more kick you can add some diced chirizo sausage while your browning the chix and onion but it will add some more fat to the mix.

so Bam back at ya!

[PatS....]

My brother loves to cook chili, I don't. He has had various recipes, but he came across this recipe a couple of yrs ago online and hasn't cooked anything but this one since.

I have to admit, I hate kidney beans and won't have chili because of that but this recipe (and all true chili recipes) doesn't have beans, so I have a favorite, and here it is.

J.R.'s Rough and Ready Chili

Source: J.R. Knudson Submitted By: ICS J.R.'s Rough and Ready Chili

By J.R. Knudson, Granite Bay, California

J.R. Knudson of Granite Bay, California was crowned World Champion at the 2006 International Chili Society’s (ICS) 40th annual World’s Championship Chili Cookoff™, sponsored by ConAgra Foods.

Ingredients:

3 pounds beef tri-tip, chopped

2 ounces sausage

1 ounce rendered beef fat

1 medium onion, diced

1 tablespoon garlic powder

1 green Ortega pepper, remove seeds and dice fine

1/2 ounce salt

1/4 teaspoon fine black pepper

2 ounces Gebhardt® chili powder

1/2 ounce California chili powder

1/2 ounce New Mexico powder

1/2 ounce cumin

1/2 teaspoon pequin powder

1 - 2 14 ounce cans chicken broth

1 six ounce can Hunt's® Tomato Sauce

1/4 teaspoon cayenne pepper

Tabasco sauce to taste

Instructions:Saute onion and green pepper in rendered beef fat in a 3 quart pot. Add garlic powder and half of chili powder. Add half a can of chicken broth, mix well and set aside. Brown sausage and beef in a skillet about one pound at a time. Drain and add meat to onion mix. Add remaining chili powder and remaining can of chicken broth. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.

(have tums and pepto handy for about two days!!!!...it's worth it, though)

[randroid]

Gents,

I work in a German restaurant but there are a few Mexicans in the kitchen, and because I speak Spanish I'm privy to a few recipes they don't usually share with the other 'Gringos'. This is the recipe Olga (yes, Olga the Mexican cook) shared with me originally as a sauce for topping her homemade tamales, but it's got to be the most quick-and-dirty chili recipe I've ever made.

2 lbs. cubed Pork

1 package (12?) dried Chilies, rinsed (the red ones that are 8-10 inches long)

1 head fresh Garlic

Chicken base to cover the pork (use the stuff in the box on the shelf)

That's it!

Bring the Chicken stock to a slow boil, then add the pork, cover, and steep (that means boil very slowly) for an hour. Remove the meat and add the chillies and squished garlic, then steep them for 30 minutes. Empty the pot into a blender and puree, then strain it back into the pot with the pork.

That's it, you're done. Feel free to add everything else to it you want, but taste it first and you may find it needs little or nothing to make it super. If you omit the pork you'll have a magnificent enchilada sauce perfect for Huevos Rancheros, tacos, Spanish rice, etc. Add some fresh cilantro, cumin, (cumin is the crushed cilantro seed, which is actually coriander before it's crushed; very versatile plant) and whatever else you want but please don't bastardize it with beans; beans are served on the side.

It really is that simple.

-Randy

[PatS....]

Randy, that sounds so simple it might be something I could manage I like the recipe my brother uses because it's good and I don't have to cook, but this one I'll try myself.

Is there a diet version?

[Captain Neon]

Here's mine. 15 oz. can Wolf Chili with Beans. Heat and eat! Buy more cans to feed more people. Also available with no beans, hot, mild, and lean beef recipes.

Check your local Wal*Mart. I am a close personal friends with the "chefs."

[randroid]

PatS,

I would think the diet version would be one less beer while eating it, but I'm always trying to gain weight so I don't count calories. (Well, I count calories because I find it amusing to see how many I can consume without gaining a pound, but I don't eat fatty stuff too much.) Pork's flavor comes mostly from its fat so the amount of trimming you do to the chunk of pork you use will be inversely proportional to the taste you seek, with some weird geometric 3-D graph which adds the cholesterol consumed.

I'm sure you're familiar with the concept of 24 beers in a case and 24 hours in a day not being a coincidence, but let me take it one step farther; I sleep and work about 16 hours a day which gives me 8 hours for myself, but I get up about four hours before work and I don't drink before driving a long way and needing to deal with Californians residing in Boulder. Simple math means I need to pound those 24 beers in about four hours, which comes down to 6 beers per hour or one beer every 10 minutes for 4 hours. Anything short of the RDA of beer would be considered a diet wouldn't it?

Um, you're in Canada in the middle of Winter and I hope I'm not being stereotypically definitive in either your nationality or flair for a glass of it on occasion, but I played rugby against some of you Canucks back in the late 70's while in college and two memories that remain with me are how such hard hitters always remained such gentlemen, and how you left the Yanks in the dust when it came to drinking Canadian beer.

Yeah, cut back to a half-rack and save over 2400 calories, and you can brag about how your diet is working and you can prove it.

-Randy

[grey beard]

When I make ANY chili recipe, I have learned this trick to help season the pot just right. Get two or three pounds of bacon ends and odd pieces from your butcher or meat counter. Chop these up fine with your chef's knife and put this in the pot first thing. Cook it down until the bacon is browned and sorta' crispy, then build your chili on top - leave all the grease in with the bacon. Does wonders for anybody's chili. Can't go wrong.

One 'a my favorites is called here in Lancaster County, "Church Beans," a favorite at fellowship meals and covered dish dinguses.

Begin with the bacon as outlined above

Add one can each of the following: Great northern, navy, dark kidney, black beans and ford hook limas, followed by three large onions, diced finely. Cover and simmer several hours. Add 1/4 cup chili powder, 1/2 cup ketchup and 1/4 cup dark molasses. 1 T black pepper and one T garlic/sea salt.

Gives a gutsy, sweet/sour flavor everybody loves. Make a pot of this stuff and bring it to the next bash. You'll take an empty pot home, guaranteed.

[randroid]

grey beard,

I can think of no finer base for anything other than three pounds of bacon fat. It imparts a flavor unmatched while at once being a true 'comfort food'. Just think of the endless recipes to which it might be attached, such as pairing it with the most popular comfort food, macaroni and cheese. Imagine the deep casserole dish bubbling with three pounds of clear pork fat percolating through elbow macaroni! The fats from the cheeses tend to be more yellow and generally float to the top. Hell, toss in some canned tuna and call it a family tradition.

When you seize next week may I have your car?

-Randy

[PatS....]

Randy,

There was a time when a beer an hour would indicate that I was asleep, alas, those days are past. Unlike you, I only have to inhale a whiff of beer and I gain 100 pounds.

I have switched to some good Jamaican Rum these days:D I'm still trying to find out the RDA for Rum and Coke.

There does seem to be a tradition in Canada for sucking back beer like it was illegal. Not sure why. I think the Australians have us beat by a mile though. I guess heat makes a bloke thirstier than 50 below!!

Oh, speaking of bacon fat. It used to be that it was never thrown out. It was in a pail by the stove. My Grandfather and my Dad both used it to "butter" their toast! MMMM

Gonna have some chili tonight after this thread...

[Frank Elder]

Greybeard, no meat in your recipe....? The bacon trim sounds tasty, just kiddin'. :)

[Don Coatney]

Forget the onions and garlic. I have no use for either. Evereything else is fair game including a healthy dose of tobasco sauce and red hot chili peppers. Cheese on top is a must. Try adding peanut butter crackers to really clog your circulation system.

[normanpitkin]

heres how i do in the good ol' u.k

1 can italian tomatoes ,chopped

1 pound chopped steak mince

1 onion ,really finely chopped

garlic,

diced bacon ,MUST be oscar meyers!

i can coke ,NOT diet coke!

1 glass italian red wine

1 tablespoon chilli powder hot!

1 packet old el paso spice mix

some oregano,some oxo beef cube ,whatever comes to hand really....

cook in a big pan for at least 3 hours ,then,let it cool ,next day reheat it and eat it with rice or tacos or whatever...sometimes i add kidney beans if we have vegetarians visiting.