[OT Food] Anyone got a chili recipe to share?

[Mean Eyed Cat]

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)

That's great tdc! On game nights, I have occasionally made small meals and appetizers for all to enjoy.

"The EN World Cookbook." And money from the sales can go to help support the site .

 

[Knightcrawler]

Smokin' Chili

5 Cloves Garlic, Minced
1 lb Dried Navy Beans
2 Cans Beef Broth
6 tsp Black Pepper
2 tsp Ground Red Pepper
2 Cans Diced Tomatos
1 Can Tomato Paste
1 Onion, Diced
2 Pounds Ground Beef
1 Beer
6 Jalapeno Peppers, Cleaned & Chopped
6 Chili Peppers, Cleaned & Chopped
6 Habaneros Peppers, Cleaned & Chopped
Water

Warning - When cleaning and chopping the peppers make sure to wear rubber gloves and do not touch your eyes or mouth while doing so.

1. The day before put dried navy beans in pot with beef broth and add 2 tsp black pepper and 1 clove of garlic. Add enough water to just cover the beans. Bring to boil and turn off heat, cover and let sit overnight.

2. Cook ground beef in skillet with onion, 2 cloves of garlic and 2 tsp of black pepper. Drain and set aside.

3. In pot add all chopped peppers, 2 cloves of garlic, 2 tsp black pepper, 2 tsp red pepper and beer. Cover and bring to a boil and simmer for 5 minutes with cover on. Remove cover and simmer additional 5 minutes. Remove from heat and pour mixture into blender. Blend until mixture forms a loose paste. Set aside. This mixture is EXTREMELY potent DO NOT try a taste by itself.

4. In crock pot combine beans with beef broth, cooked ground beef, diced tomatoes and tomato paste. Bring crock pot to a medium heat. Now add several tablespoons of the pepper mixture, being sure to mix it in thoroughly. Add pepper mixture until it is to taste. Simmer chili with cover on for AT LEAST 4 hours. If chili is too thick add a little water. If chili is too thin simmer with lid off.

 

[EricNoah]

We enjoy a veggie chili con carne that we found in some old recipe book...

Meat
2 cans of diced tomatoes
1 can of crushed tomatoes
1 or 2 cans of black beans
onion
garlic

You pretty much know what to do with that stuff.

Later in the cooking you add
diced or sliced carrots
1/2 cup frozen corn
sliced celery
jalapeno pepper or green chile

and then there's the seasoning, which includes
chili powder
brown sugar
cumin
corriander
a smidge of cloves
a smidge of allspice

It's some of that sweet seasoning plus the crunch of the celery that makes it so good.

 

[Umbran]

Okay, I've gotten to the point where I don't work from a straight recipe when making chili, but let's see...

1 lb meat (ground beef or turkey, sausage, or good stewing beef)
1 onion, chopped
a few cloves of garlic, minced
3 tablespoons chili powder (I prefer stuff from Penzey's Spices).
1 to 2 tablespoons Worchestershire.

Toss the onions and garlic in a small amount of oil in a non-stick pan. Follow with the meat. As it browns, add in the chili powder and worchestershire - you seem to get more flavor out of your chili powder if you cook it with the meat, instead of mixing it in later. If you're using stewing beef or other non-ground beef, I strongly urge you to marinade it overnight, in whatever marinades you prefer. While draining fats is healthier, it also takes away one of the best flafor blenders at your disposal, so drain sparingly.

The sauce:
a 28 oz can tomato puree.
about one half jar salsa
15 oz can chopped tomatoes or 8 oz tomato sauce
1 chopped green and/or red pepper
1/4 cup brown sugar
1/4 cup molasses
1 to 2 tablespoons cocoa powder
mustard and/or barbecue sauce to taste
cumin to taste
ground ginger to taste
ground cloves to taste
salt to taste

Beans - Beans are a necessity. If it doesn't have beans, it isn't chili. It may be a really good and hot sloppy-joe or stew without beans, but it sure isn't chili. I've used more types of beans that I can remember. They're all good. Purity is for cowards. Red kidneys, black beans, white beans, pinto beans. Heck, try lima beans for a change. For my money, you want about a pound of beans for each pound of meat. So for the above you want at least one can of beans, or a pound of dried beans (soaked overnight, and boiled and drained before the rest of this takes place)

Toss the meat, beans, and sauce in your crock pot. Let it cook for 8 to 10 hours on low, 3 to 5 hours on high.

Anybody can make chili hot. That takes no skill. Learn to make it flavorful first, and you can later crank up the heat with tobasco, cumin, cayenne, jalapenos, or whatever other tongue burner you prefer.

 

[Fast Learner]

Here's the chili I made tonight. My SO doesn't like any vegetables in her chili besides beans so here's a stunningly tasty chili with beans that's also low fat and very easy to make:

Brown 1.5 pounds of ground turkey. No need to add oil or even use a non-stick pan -- ground turkey is wet enough that you can brown it without either.

Add spices to the meat. The best combo for me is a bunch of seasoned salt, a bunch of garlic powder (though use fresh cloves if you're not in a hurry), a bunch of onion powder (this avoids the vegetable problem while still providing most of the taste and is quicker), a bunch of freshly-ground black pepper, and chili powder to taste (the recipe can take quite a bit as it becomes more mild as it cooks). Mix thoroughly.

Add the liquids: about 20 dashes of worcestershire sauce, one small can of tomato sauce (use sauce instead of paste to give it time to cook in) and the very important secret ingredient, the juice of one lime.

Cook down a bit.

Add the beans: 1 can of black beans and 1 can of Texas Style Ranch Style Beans (which are a tasty pre-spiced bean available everywhere).

Cook down until liquid is largely absorbed and/or boiled away.

This is stunningly good chili. Even if you use a different recipe try the fresh juice of a lime: it's really amazing.

 

[Oni]

This thread is awesome, looking forward to trying out a few new ingredients next time I cook up a pot of chili.

(any chance we could have some sort of ENworld recipe archive or something, since a few of these have popped up?)

 

[Guillaume]

Here is the recipe I use and with the source. I like it, but tastes where chili is concerned are so varied that your mileage may vary.

*************************
Chili con Carne
Yield: 12


1 lb. chuck steak, minced or best minced beef
2 medium onions
1 clove garlic
Olive oil
2 tsp. chili powder
1 tsp. ground cumin, heaping or 1 tsp. crushed cumin, seeds, heaping
7 oz sun-dried tomatoes, in, olive oil
1 fresh red chili, seeded, and, finely, chopped
2 x 14-oz cans chopped tomatoes
2 x 14 oz tins red kidney beans, drained
1/2 stick cinnamon
Sea salt
Freshly ground black pepper

• If you are going to use the oven method then preheat the oven to 300 degrees F (150 degrees C).
• Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.
• Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
• Place the sun-dried tomatoes and chillies in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
• Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
• Add the red kidney beans 30 minutes before the end of cooking time.

Source : The Naked Chef (www.foodtv.ca, Ep Moving House)

 

[Conaill]

Heh! I assume you mean something like texas-style chili. Trust me, you do need to know what you are getting if you order Chili in New Mexico.

Huh, tex-mex chili. Who eats that crap anyway?

Here's a recipe for some *real* chile, the New Mexico variety, not some wimpy meat stew. About as simple as it gets...

Take one ristra of dried red chiles (yes, you could get them in a bag too, but at least a ristra makes for a nice decoration before you cook it...). Wash and soak the dried chilis in warm water until flexible. Remove seeds and simmer until soft. Put in blender with enough water to achieve the desired consistency. If you want, add garlic salt to taste.

This obviously makes a red chile. Green chile is a whole other story, but the basic idea is the same. Main ingredient is... chile peppers!

PS: the above recipe is not intended for wimps, small children or texans. Use at your own risk.

 

[Gregor]

Thought I would toss in my recipe:


Ingredients

1 package of lean ground beef (turkey or chicken works fine as well) or if you have leftover cooked chicken, turkey or steak you can throw that in as well. Sausage works like a charm as well.
2 cans of red kidney beans (I use Unico)
1 Onion (chopped)
1/2 Green Pepper
2-3 Jalepeno Peppers (diced - do not use the seeds if you want a milder chilli)
4-6 cloves of Garlic (chopped or pressed)
1 cup of frozen corn
1 bottle of dark ale or stout (Bass & Co. works nice, as does Double Diamond, Boddingtons or Guinness)
1 can of tomato paste (they are generally tiny cans)
salt and pepper to taste
chilli powder to taste
cumin (if you want a middle eastern flair to it - I do )

Procedure

Generally I like to heat up some olive oil in a deep pan at a medium-low heat, then tossing in the chopped garlic, onions, jalepeno and green pepper (note - chop up the green pepper finely, it helps cook it faster). You want to wait until the onions get slightly translucent(sp?), the green peppers have a nice "slick" look to them and you do NOT want your garlic to brown. By now your kitchen should smell amazing, your onions are nice and see through, the oil is infused with the flavours and now its time to toss in the meat! You should break up the mound of ground beef and drop it into the pan (and increase the heat to medium-high....be careful not to spray oil around, we want to avoid a grease fire. Now, the beef should brown fairly quickly, and you should be stirring frequently, breaking up the beef and integrating the onion, garlic, peppers and meat. As the meat is browning, put in your salt, pepper, chilli powder (remember...to taste, we dont want to overpower the dish) and the cumin (just a pinch, this stuff is potent).

Now, when the meat looks brown, toss in the frozen corn and the beans. The corn / beans just needs to heat up really, so its basically going to take care of itself. Now put in the tomato paste (scoop it out of the can with a spoon. Have some hot water running to fill up the can with, stir around with your spoon and pour into the pan - this gives you the paste you cant get with the spoon) and the beer comes next. Not only does a dark ale deepen the flavour of the chilli as it cooks, but it helps to break up the tomato paste, integrate the ingredients and it gives a solid flavourful base which will be reduced to a chilli consistency when you simmer it.

Alright, that is basically it for a great chilli. Just let the stuff simmer for 7-10 minutes or however long you like to get the consistency you enjoy. Taste it and add seasoning as you see fit. If it is not spicy enough, some tobasco sauce helps out nicely. I generally use the Jalepeno sauce so my flavours stay consistent.

cheers,

 

[ejja_1]

This makes enough chili for a small office of 15 to eat a second helping if they so desire.

2 large cans of tomatoe puree (I prefer Hunts)
2 Large cans of Hunts Fire chili beans( I like it hot as you will soon see.)
1 Large Vidalia Onion diced
1 Large Spanish yellow onion diced
4 whole habenero peppers
1 can of diced hot green chili peppers
1 can of diced mild green chili peppers
1 pound of ground beef
1 pound of ground pork
2 or more packages of johnny cake (also known as corn bread)
1 or more large containers of sour cream
2 or more packages of shredded cheese.( chedder or taco mix)
1 bottle of Daves Insanity Sauce(TM)
Lots of cold beer. (Trust me you will need this!)
1 square of milk or dark choclate. ( I prefer Hersheys)

Start out by browning your ground beef and pork, draining the excess grease as you go. I prefer draining a fatty cut of beef rather than using a leaner cut as the grease that remains after draining adds to the flavor and helps your stomach handle the heat. After you have browned the meats, remove the meat and fry up the diced spanish yellow onion in the left over bit of grease you have left in the pan after draining.
Add the meat, diced onions( leave enough for garnish if you like.),beans, tomatoe puree, a couple dashes of Daves Insanity Sauce and habenero peppers into a large cooking pot or kettle.
Simmer this mixture while stiring occasionally for about an hour, then add the choclate into the mix. Simmer for another 30 minutes or so.
During these times you will be waiting, this is a good time to test your beer for aroma, coloring and carbon levels.
When times up line the bottom of your bowl with crumbled johnny cake, then apply liberal amounts of chili. leave room enough for a dollop of sour cream, and some shredded cheese and garnish with diced onions if you prefer.
The chili should have a slightly sweet flavor, but not overbearingly so.
The choclate tones down the heat long enough for you to get a few bites in your gullett before the fire comes callin, if you like it hotter then dice the habenero peppers before ading them to the mix.
Enjoy!