Good chili recipes

[bballbaby]

I'm looking for a good chili recipe. Mildy spiced (the kid needs to be able to eat it.)

I've got a pound of ground beef and a pound of ground pork I'm gonna put it in for meat.

I just need the rest of the recipe.

Anyone??

 

[smokinghole]

http://www.lookd.com/recipies/chili/oakwood.htm

I've been meaning to cook this up but never got around to it. I make no claims to it being good but hell it has bacon in it so it has to be good right? Maybe I'll make it this weekend while the wife is gone to PSU.

 

[bballbaby]

wow. that's a serious recipe. i'd bet it's pretty good though.

 

[Moro]

I can look ye up some if ye need another.

 

[tubaman]

I think this one would be appropriate for this place. I've used this one a couple times. Not my best chili recipe, but tasty nontheless. I got this one from a website somewhere, can't remember where.

Havana Moon Chili

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat. Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

 

[bballbaby]

I like that recipe Kevin.

I'll take out the rasins and the almonds, but i like the idea of some beef broth and balsamic vinegar in there. I was gonna use black beans anyhow, and i like the cinnamon and allspice flavors too.

Yep, gonna go with a modified version of that recipe. I probably won't stick to the measurements on the spices, i'll just modify to taste.

Seein as i'm not a regular chili cooker anyhow, i'll just keep adjusting it til i get the flavor i want.

Thanks

 

[smokingIsh]

When it comes to chili, my family loves this:

http://www.walmart.com/catalog/product.do?product_id=10313719

 

[terrantheman]

Try some white bean chicken chilis they're fantastic! Different, there is more of a play on some cilantro in them.

 

[cf2112]

Here is my fool proof Chili Recipe:

3-3 1/2lb Ground Beef
3 cans Brooks Chili Hot Beans
1 can Kidney beans
2 cans Rotel (1 rotel & 1 can diced tomato is ok also)
1 can totato paste (small)
3 pkgs McCormick Chili mix

Borwn ground beef and drain fat, add all ingredinents except tomato paste and bring to bubbling, cook and stir for 15-20 minutes (do not let it burn to the pan) turn down to low heat and let simmer for 2 hrs stirring once in a while. Add tomato paste to thicken after about an hour. Sometimes a 1/2 can, sometimes the whole can. BAM it's chili.

For some reason this only work with 3-3 1/2lbs of beef do not try to 1/2 this recipe.

I use this one for the family (mainly the young girls) not to spicy yet enough flavor to satisfy everyone.

 

[cf2112]

Oh, and if you have leftovers get some tamales (8-12) put them in an oven safe casserole dish cover with remaining chili top with cheese and bake for 30-45 mins and server over tortilla chips or frito's. Add a spoonful of sourcream on top if you like.

I think chili tomorrow is in order.

 

[bballbaby]

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

 

[bballbaby]

resurrecting this recipe.

in the mood for some chili on a great fall football sunday.

might even have to throw in a good cigar too!!!

 

[theribdoctor]

heres mine:

Ingredients:

Chili kit (Texas Pete or McCormick)
1 London broil, cut into cubes
2 lbs chopmeat
1 Onion, medium, chopped
10 cloves of garlic
2-8 oz cans tomato sauce
1 can crushed tomatoes w/jalapenos
2 cans beer
2 small can red kidney beans
Cheddar cheese
Green chilies (can) or jalapenos (optional)
Cayenne powder (optional)
Tabasco sauce (optional)

steps:
Slice the london broil into small pieces brown it. place in a large bowl with paper towels, then fry up the chop meat. Brown the meat on medium heat and drain grease. Saute onion and garlic in oil in a big pot. When the onion is sauted, add all the cooked meat. Add tomato sauce and beer. Add beans. Add all the chili kit ingredients except the flour (mesa). You can throw that out. Add green chilies or jalapenos. Let simmer at least 1 hour. The longer the better. If the chili is overpowered by the meat add chili powder for flavor and color. Serve with shredded cheddar.

 

[bballbaby]

yeah, i like using a london broil or a chuck cut into tiny squares and browned. that's the Texas way of doin it.

unfortunately, i've got about 10 lb of pork and 10 lb of beef from a hog and steer we had butchered and it needs to be used ASAP.

gonna cook it all up into a basic chili and then can it.


waste not, want not...

 

[Bowhnter]

If anyone smokes brisket try some leftover cubed up flat rather than burger.
I also add some smoked sausage in. You won't be disapointed.

 

[derek]

These sound very good. Wish I saw it earlier. The wife and just made our own chili.

 

[jmatkins]

resurrecting this recipe.

in the mood for some chili on a great fall football sunday.

might even have to throw in a good cigar too!!!

Hey Gale we use this, kids like it and the adults do too. Just add hot sauce to your bowl if needed. I have used all diffrent combos of meat too so I think any bef, pork or chicken you use will all work great.

http://www.epicurious.com/recipes/food/views/Halftime-Chili-1201

 

[Nosmo King]

Below are some shots of the Texas Chili (essentially just meat and gravy/sauce, peppers, onions, etc...) I made the other night, it was REALLY good. I got tutored back in college by a competition chili guy, it's serious business down here (Texas), I'd share my recipe with you, but well, it's a secret...sorry! But I'll tell you this...when I'm in a pinch there are some good "chili kits" that make great chili the easy/quick way. I like Carroll Shelby's Kit and my wife likes Fowler's 3-Alarm Kit (I think that's it). Making it from scratch is THE best way, but it's time consuming, blending the spices, chopping peppers, etc...letting the meat dry-marinate overnight, cook it for a looooong time, etc....

I enter local chili cookoffs when time permits, if you ever can get to one, GO! It's a BLAST (especially later that night/the next day LOL) to judge too!

This is the meat (4 lbs total, mix of beef and pork), marinated in the fridge with the spice mixture (dry) for 24 hours. This is "part" of my secret, it really does make a difference.

Here's the finished product, Brad's 3 Burn Chili (Burn your mouth, your insides and the next day, on the way out...seriously!). Even have a little display sign made up for it for competitions, it's typically wing "Best Overall" and "Hottest"...not bragging, just happy!

 

[lafayettelauren]

Below are some shots of the Texas Chili (essentially just meat and gravy/sauce, peppers, onions, etc...) I made the other night, it was REALLY good. I got tutored back in college by a competition chili guy, it's serious business down here (Texas), I'd share my recipe with you, but well, it's a secret...sorry! But I'll tell you this...when I'm in a pinch there are some good "chili kits" that make great chili the easy/quick way. I like Carroll Shelby's Kit and my wife likes Fowler's 3-Alarm Kit (I think that's it). Making it from scratch is THE best way, but it's time consuming, blending the spices, chopping peppers, etc...letting the meat dry-marinate overnight, cook it for a looooong time, etc....

I enter local chili cookoffs when time permits, if you ever can get to one, GO! It's a BLAST (especially later that night/the next day LOL) to judge too!

This is the meat (4 lbs total, mix of beef and pork), marinated in the fridge with the spice mixture (dry) for 24 hours. This is "part" of my secret, it really does make a difference.

Here's the finished product, Brad's 3 Burn Chili (Burn your mouth, your insides and the next day, on the way out...seriously!). Even have a little display sign made up for it for competitions, it's typically wing "Best Overall" and "Hottest"...not bragging, just happy!

Sounds tasty.

 

[bballbaby]

Making this chili this week with the nice cool Ohio weather comign this week.

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