usmcpurcell
Dutch
Someone send me a chili receipe please I'm tired of mine.
chili
- Thread starter usmcpurcell
- Start date
theribdoctor
Certifiable.
2 lbs. ground beef
29 oz. tomato sauce
29 oz. kidney beans(w/liquid)
29 oz. pinto beans(w/liquid)
1 cup diced onion
1/2 cup diced green chili
1/4 cup diced celery
3 med. tomatoes(chopped)
2 tsp. cumin powder
3 tlbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water
Brown beef over med. heat, drain.
In large pot combine beef plus all remaining
ingredients & bring to simmer over low heat. Cook
stirring every 15 min. for 2-3 hours.
Makes about 12 servings.
29 oz. tomato sauce
29 oz. kidney beans(w/liquid)
29 oz. pinto beans(w/liquid)
1 cup diced onion
1/2 cup diced green chili
1/4 cup diced celery
3 med. tomatoes(chopped)
2 tsp. cumin powder
3 tlbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water
Brown beef over med. heat, drain.
In large pot combine beef plus all remaining
ingredients & bring to simmer over low heat. Cook
stirring every 15 min. for 2-3 hours.
Makes about 12 servings.
usmcpurcell
Dutch
Thank you sir I do believe I'm going to make the oakwood chilli well ill prolly be making a few different ones to see what me and the family likes.
Last edited:
Here is a great chili recipe I found on another board that a friend of mine (PadronMan) got from Bon Appetit magazine.
I really like it! Don't get turned off by the butternut squash... it adds some great texture and a little sweetness that counteracts the heat nicely.
Ingredients:
Chili:
* 6 large dried ancho chiles*
* 6 ounces bacon, diced
* 1 1/4 pounds onions, chopped (about 4 cups)
* 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
* Coarse kosher salt
* 6 large garlic cloves, peeled
* 2 tablespoons chili powder
* 2 teaspoons cumin seeds
* 1 teaspoon dried oregano
* 1 teaspoon ground coriander
* 1 1/2 teaspoons coarse kosher salt
* 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
* 1 12-ounce bottle Mexican beer
* 1 7-ounce can diced roasted green chiles
* 1/2 cup finely chopped fresh cilantro stems
* 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Garnishes:
* Fresh cilantro leaves
* Chopped red onion
* Diced avocado
* Shredded Monterey Jack cheese
* Warm corn and/or flour tortillas
Preparation:
For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F.
Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes.
Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick.
Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour.
Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer.
Season chili to taste with salt and pepper.
Tilt pot and spoon off any fat from surface of sauce.
DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
Garnishes:
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
I really like it! Don't get turned off by the butternut squash... it adds some great texture and a little sweetness that counteracts the heat nicely.
Ingredients:
Chili:
* 6 large dried ancho chiles*
* 6 ounces bacon, diced
* 1 1/4 pounds onions, chopped (about 4 cups)
* 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
* Coarse kosher salt
* 6 large garlic cloves, peeled
* 2 tablespoons chili powder
* 2 teaspoons cumin seeds
* 1 teaspoon dried oregano
* 1 teaspoon ground coriander
* 1 1/2 teaspoons coarse kosher salt
* 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
* 1 12-ounce bottle Mexican beer
* 1 7-ounce can diced roasted green chiles
* 1/2 cup finely chopped fresh cilantro stems
* 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
Garnishes:
* Fresh cilantro leaves
* Chopped red onion
* Diced avocado
* Shredded Monterey Jack cheese
* Warm corn and/or flour tortillas
Preparation:
For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
Preheat oven to 350°F.
Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes.
Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick.
Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour.
Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer.
Season chili to taste with salt and pepper.
Tilt pot and spoon off any fat from surface of sauce.
DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
Garnishes:
Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
jmatkins
BoM January 08
http://www.epicurious.com/recipes/food/views/Halftime-Chili-1201
http://allrecipes.com/Recipe/cha-chas-white-chicken-chili/detail.aspx
These are our 2 chilli go to favorites now.
http://allrecipes.com/Recipe/cha-chas-white-chicken-chili/detail.aspx
These are our 2 chilli go to favorites now.
usmcpurcell
Dutch
I'm off next weekend I'm going to make one of them up and let you guys know how it goes.
Makes: 15 cups
Total time: 45 minutes
3 lbs. meat (ground chuck 85%, sirloin, lean stew, etc.)
1 Tbsp. vegetable oil
2 or 4 cups Chicken Bouillon Cubes or chicken stock
3 cups diced onion
1 Green pepper
1 Red pepper
~2 Anaheim, Serrano, Habanera Pepper, seeded & minced
2 Jalapeño, seeded and minced
1 Pinto Beans & liquid (16 oz)
1 Kidney Beans & liquid (16 oz)
1 Navy Beans & liquid (16 oz)
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (16 oz)
Tomato Paste (depending on thickness)
Tomato Sauce (depending on thickness)
3 Tbsp. Chili powder
2 Tbsp. Cayenne Pepper
½ Tbsp. Black pepper
2 Tbsp. Ground Oregano Leaves
2 Tbsp. Minced Garlic
2 Tbsp. Ground Cumin
1 Guinness Stout
½ cup chopped fresh cilantro
1 seeded, minced jalapeño pepper
Kosher salt to taste
Shredded Monterey Jack cheese
Minced red onion
Sauté ground chuck (or cut meat into bite-sized pieces, salt and pepper, dredge in flour) in oil in a large pot over medium heat until cooked through. Drain fat and set aside. Sauté onion, green pepper, red pepper, other peppers (Anaheim, Serrano, or Habanera Pepper), Jalapeño, and garlic. When translucent, about 5 minutes, add beer and remaining ingredients, except beans. Simmer on medium for about an hour (or crockpot all ingredients). Add beans and liquid and cook for an additional hour. Reduce heat to low, stirring occasionally.
Stir in cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.
Garnish chili with Monterey Jack cheese and minced red onion.
:tiphat:
Total time: 45 minutes
3 lbs. meat (ground chuck 85%, sirloin, lean stew, etc.)
1 Tbsp. vegetable oil
2 or 4 cups Chicken Bouillon Cubes or chicken stock
3 cups diced onion
1 Green pepper
1 Red pepper
~2 Anaheim, Serrano, Habanera Pepper, seeded & minced
2 Jalapeño, seeded and minced
1 Pinto Beans & liquid (16 oz)
1 Kidney Beans & liquid (16 oz)
1 Navy Beans & liquid (16 oz)
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (16 oz)
Tomato Paste (depending on thickness)
Tomato Sauce (depending on thickness)
3 Tbsp. Chili powder
2 Tbsp. Cayenne Pepper
½ Tbsp. Black pepper
2 Tbsp. Ground Oregano Leaves
2 Tbsp. Minced Garlic
2 Tbsp. Ground Cumin
1 Guinness Stout
½ cup chopped fresh cilantro
1 seeded, minced jalapeño pepper
Kosher salt to taste
Shredded Monterey Jack cheese
Minced red onion
Sauté ground chuck (or cut meat into bite-sized pieces, salt and pepper, dredge in flour) in oil in a large pot over medium heat until cooked through. Drain fat and set aside. Sauté onion, green pepper, red pepper, other peppers (Anaheim, Serrano, or Habanera Pepper), Jalapeño, and garlic. When translucent, about 5 minutes, add beer and remaining ingredients, except beans. Simmer on medium for about an hour (or crockpot all ingredients). Add beans and liquid and cook for an additional hour. Reduce heat to low, stirring occasionally.
Stir in cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.
Garnish chili with Monterey Jack cheese and minced red onion.
:tiphat:
From the good chili recipes thread...this is the only chili my daughter will eat. she lover her dad.
so here's what i went with.,
1 # ground beef
1# ground pork
1 green bell pepper, diced
1 small onion, diced
4 cloves garlic, minced
2 TBSP chili powder
1 tspn Ancho chili powder
1 tspn ground cumin
1 TBSP cinnamon
1 TBSP allspice
1 tspn garlic powder
1 tspn thyme
1/2 tspn salt
1 tspn frshly ground black pepper
2 TBSP balsamic vinegar
2 - 14 oz cans diced tomatoes
1 can beef broth
1 - 8 oz can tomatoe sauce
1 - 14 ox can red kidney beans
1 - 14 oz can black beans
cook, boil and served over what was left of a bag of penne pasta, with a splash of Louisiana Hot Sauce and shredded cheese
Pretty damned good! the wife and kid loved it
so here's what i went with.,
1 # ground beef
1# ground pork
1 green bell pepper, diced
1 small onion, diced
4 cloves garlic, minced
2 TBSP chili powder
1 tspn Ancho chili powder
1 tspn ground cumin
1 TBSP cinnamon
1 TBSP allspice
1 tspn garlic powder
1 tspn thyme
1/2 tspn salt
1 tspn frshly ground black pepper
2 TBSP balsamic vinegar
2 - 14 oz cans diced tomatoes
1 can beef broth
1 - 8 oz can tomatoe sauce
1 - 14 ox can red kidney beans
1 - 14 oz can black beans
cook, boil and served over what was left of a bag of penne pasta, with a splash of Louisiana Hot Sauce and shredded cheese
Pretty damned good! the wife and kid loved it
oh, and i wash the beans.
i've substituted london broil cut up in tiny cubes too. Brown them first then get on with the rest of the recipe. I kinda like it that way better, but I miss out on the sausage flavor.
i've substituted london broil cut up in tiny cubes too. Brown them first then get on with the rest of the recipe. I kinda like it that way better, but I miss out on the sausage flavor.