Storm Raven
First Post
Always remember: real Texas chili doesn't have hamburger in it. They use chunks of cut up beef.
[OT Food] Anyone got a chili recipe to share?
- Thread starter thatdarncat
- Start date
This is my own personal recipe - I'm not promising anything good but my family likes it...
Take a pound of beef chunks drop them in a flower/chili powder mixture to cover complete each chunk.
Put a splash of vegtable oil in a big pot and brown the meet.
Leaving the meat (and all the juices) in the pan; start adding your bell peppers (1/2 of each: red, yellow, green & orange), garlic (2+ fresh cloves - diced), and 1/2 onion (diced). After the veggies have started to wilt a touch add tomatoe sauce, (2 cans) 1 small can of tomatoe paste, 1 diced tomatoe, and 1 can of chili beans (take the second can and rince out all the juice - high in sodium but it does thicken the chili, then add it to the mixture) bring to a boil then reduce heat. Add your spices (cumin, chili power, garlic powder, red pepper flakes, salt, and pepper to taste) and a half a bottle of beer. At this time you need to add your hot peppers (scotch bonnet, jalopeanos, etc). Let cook (uncoverd) for an hour or more. When serving, garnish with sour cream, scallions and corn chips.
Take a pound of beef chunks drop them in a flower/chili powder mixture to cover complete each chunk.
Put a splash of vegtable oil in a big pot and brown the meet.
Leaving the meat (and all the juices) in the pan; start adding your bell peppers (1/2 of each: red, yellow, green & orange), garlic (2+ fresh cloves - diced), and 1/2 onion (diced). After the veggies have started to wilt a touch add tomatoe sauce, (2 cans) 1 small can of tomatoe paste, 1 diced tomatoe, and 1 can of chili beans (take the second can and rince out all the juice - high in sodium but it does thicken the chili, then add it to the mixture) bring to a boil then reduce heat. Add your spices (cumin, chili power, garlic powder, red pepper flakes, salt, and pepper to taste) and a half a bottle of beer. At this time you need to add your hot peppers (scotch bonnet, jalopeanos, etc). Let cook (uncoverd) for an hour or more. When serving, garnish with sour cream, scallions and corn chips.
Last edited:
thatdarncat
Overlord of Chat
drnuncheon said:
Li Shenron said:
shhhh
(I have been playing with a cookbook idea, but I'll be doing it seperate from this thread - this is just for my own personal need-for-chili)
buzzard
First Post
Owing to the fact that I don't really use recipes (I judge things by taste and appearance as I progress through the cooking), I'm not sure how useful I can be. However I can probably guess on things.
Use a cheap roast of beef or pork and cut it into small cubes. Saute this in cooking oil with minced onions and bell peppers on medium heat. Use about 1 medium onion and 1/2 pepper per pound of meat. If you have access to green chile, add this in in a liberal fashion-match the bell pepper (if you don't have access to it, well you have my sympathy).
Once the meat is brown and the onions are translucent add some minced garlic (to taste, I put in tons, but use your discretion). Saute for another minute or two. Drain the excess fat (which is also a matter of taste, sometimes I just dump it all in, it does contribute to flavor) and dump it into a crock pot. To this add a selection of canned beans which toot your horn (har har). I tend to use a mix of light kidney beans, dark kidney beans, black beans and great northern beans. Obviously, I like variety in my beans. Add a can of stewed tomatoes per pound of meat. Add black pepper, salt (koscher is better, but no need to be snooty), cumin, cayenne powder and chili powder. All of these really are a matter of taste. Chili powder contains the afforementioned spices so the addition of those is really just to make the spicing suit you rather than McCormick (or whomever made the chili powder). Add some water to make sure it is all just covered. Put the crock pot on low and leave for work (or spend a good six hours staring at the pot if you like, whatever floats your boat). If you didn't use green chile (the HORROR!!!), you can add some chopped jalapenos to make it a bit more lively when filling the crock pot. This is pretty much what I do, and it is well received.
buzzard
Use a cheap roast of beef or pork and cut it into small cubes. Saute this in cooking oil with minced onions and bell peppers on medium heat. Use about 1 medium onion and 1/2 pepper per pound of meat. If you have access to green chile, add this in in a liberal fashion-match the bell pepper (if you don't have access to it, well you have my sympathy).
Once the meat is brown and the onions are translucent add some minced garlic (to taste, I put in tons, but use your discretion). Saute for another minute or two. Drain the excess fat (which is also a matter of taste, sometimes I just dump it all in, it does contribute to flavor) and dump it into a crock pot. To this add a selection of canned beans which toot your horn (har har). I tend to use a mix of light kidney beans, dark kidney beans, black beans and great northern beans. Obviously, I like variety in my beans. Add a can of stewed tomatoes per pound of meat. Add black pepper, salt (koscher is better, but no need to be snooty), cumin, cayenne powder and chili powder. All of these really are a matter of taste. Chili powder contains the afforementioned spices so the addition of those is really just to make the spicing suit you rather than McCormick (or whomever made the chili powder). Add some water to make sure it is all just covered. Put the crock pot on low and leave for work (or spend a good six hours staring at the pot if you like, whatever floats your boat). If you didn't use green chile (the HORROR!!!), you can add some chopped jalapenos to make it a bit more lively when filling the crock pot. This is pretty much what I do, and it is well received.
buzzard
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der_kluge
Adventurer
I think 2d6's version is probably the most simplest version of chili.
My own is similar, and that's how I started, but I buy "chili beans" not just kidney beans. The ones I buy (and I can't think of the brand off-hand, but they come in a brownish can) come in a variety of styles from Mild to Hot, and even Cajun, and Texan, I think. I add the whole can, sauce and all. The can claims it's chili without the meat, which is a bit of an exaggeration.
And Hunt's tomato paste is the best, I find.
I ground up hamburger (get the good 93%, not the crappy 80% lean). The secret to good chili is to use good ingredients.
Add in water, tomato paste, chili beans, and I add the following, depending on how sadistic I'm feeling. I've made chili so hot even I couldn't eat it, and I made chili at new years that made me go to the doctor because my ulcer's went out of control - never again. My chili is much more tame nowadays.
Anywho...
red pepper (cayenne pepper)
salt
black pepper
white pepper
hot sauce
chili powder (McCormicks)
and chili seasoning (in a spice can)
I find that it is the hot sauce that really makes one sweat. Cayenne pepper will add an immediate "wow" to the hotness of chili, but hot sauce is much, much more subtle - and dangerous to the lasting effect. So, go easy on the latter especially.
My own is similar, and that's how I started, but I buy "chili beans" not just kidney beans. The ones I buy (and I can't think of the brand off-hand, but they come in a brownish can) come in a variety of styles from Mild to Hot, and even Cajun, and Texan, I think. I add the whole can, sauce and all. The can claims it's chili without the meat, which is a bit of an exaggeration.
And Hunt's tomato paste is the best, I find.
I ground up hamburger (get the good 93%, not the crappy 80% lean). The secret to good chili is to use good ingredients.
Add in water, tomato paste, chili beans, and I add the following, depending on how sadistic I'm feeling. I've made chili so hot even I couldn't eat it, and I made chili at new years that made me go to the doctor because my ulcer's went out of control - never again. My chili is much more tame nowadays.
Anywho...
red pepper (cayenne pepper)
salt
black pepper
white pepper
hot sauce
chili powder (McCormicks)
and chili seasoning (in a spice can)
I find that it is the hot sauce that really makes one sweat. Cayenne pepper will add an immediate "wow" to the hotness of chili, but hot sauce is much, much more subtle - and dangerous to the lasting effect. So, go easy on the latter especially.
Dr. Talos
First Post
Harlock said:
Harlock, Real Texas Chili does not have Tomatoes in it, beans are optional, but they must be pinto beans if used, not kidney or red beans. That said, I buy sirloin and chop it up in the food processer, simmer with onions and jalapenos, add fresh chili powder ground from dried chilis, cumin, garlic and beer. Simmer as long as you want until all flavors blend. You can do that part in a crock pot if you want. If you want to thicken it use masa harina or cornmeal. All proprtions are up to your taste.
frankthedm
First Post
I wish i could help, but my gaming group has threatened my life if i ever get near chili again. As such i don't know any related recipies. They seem to consider promising to kill me is 'self defence' on the subject of flatulence inducing foods.
cdsaint
First Post
No one else??
I can't beleive no one else has mentioned habanero peppers. These little orange peppers are wonderful for chili. They add far more flavor than you would think. Just one little pepper per 5 quarts is all it takes.
Also, if you have a grill or smoker smoke your chili meat instead of frying it. Hickory or mesquite either one work fine. if you're too pressed for time, or don't have a grill, a little liquid smoke works as a fast cheat.
Chris
I can't beleive no one else has mentioned habanero peppers. These little orange peppers are wonderful for chili. They add far more flavor than you would think. Just one little pepper per 5 quarts is all it takes.
Also, if you have a grill or smoker smoke your chili meat instead of frying it. Hickory or mesquite either one work fine. if you're too pressed for time, or don't have a grill, a little liquid smoke works as a fast cheat.
Chris
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