A Question for any Resident Chili Experts
 

I'm looking to make chili for the first time. Meat and beans type of chili, and the spicier, the better. I was hoping that there might be a few on here that would be willing to share their recipe with me, or maybe point me in the right direction.

Thanks to anyone who can help out.

1 can tomato juice
3 cans Brooks chili beans (2 hot, 1 mild)
2 can Brooks Tomatoes for chili
3 - 4 pounds of browned ground beef.
2 packages of Brooks Chili Seasoning

Put all incredients into crock pot and let cook for 6 - 8 hours.

Serve in a bowl with 1 T of sour cream and cheddar cheese and serve with tortilla chips.

Here's a great resource

http://chiefsplanet.com/BB/showthrea...ighlight=chili

I'm told that real chili doesn't contain beans.

However, I pay no attention and put in kidney and black beans.

I like playing around with the different peppers - scotch bonnet, jalapeño, habanero, etc.

I usually just brown the meat, then throw it in a pot with diced tomatoes, tomato paste, dried marjoram, garlic (or garlic powder), salt, lots of pepper, chili powder, cut up celery, cut up peppers (both spicy and bell), and onion. Bring it to a boil and then let it simmer for an hour. Throw in the beans and let it simmer another 30-45mins.

I made the recipe below from the link above last year. Awesome. Give it a try.

Ingredients - 2 lbs Ground Beef, 1 Onion, 6 cloves fresh garlic, 1 bell pepper, 3 tsp chili powder, 2 tsp cumin, 2 cans kidney beans, 43 oz diced or pressed tomatoes (canned), 2 tbsp brown sugar, 1 tbsp unsweetened cocoa. Jalapenos to taste.

Brown 2 lbs ground beef. When beef is browned, add onions and garlic. Cook 5-10 minutes longer. Add all remaining ingredients. Simmer for 2 hours. Enjoy.

Buy some of the whole dried new mexico dried chilis. They are dark red and all the stores have them but you may have to ask where. Chop them up and add them into your chili, It doesn't matter what recipe you are using, they add great "chili" flavor and just a bit of heat. The recipe above with the cocoa sounds great. the chilis will soften.
Mine is 2 lbs ground meat (venison or beef are best) browned first
4 dried new mexico chilis chopped
1 large can of diced tomatoes
1cn of chili beans drained
1can of kidney beans drained
1/4 cup mustard
3 tbsp cumin
4tbsp chili powder
3 cloves garlic chopped
1 onoin diced
One bay leaf
1 tablespoon cayanne pepper
brown meat, add with all the rest in a crock pot or large pot. Stew over low heat for 2 to 3 hours. It rocks.

Real chili does not have beans,onions, bell peppers, etc...

Thanks for confirming post #4 :thumb:

Real tits do not have silicone.... I still enjoy the ones that do....

I have a book with the top grand champions and they all include ground cumin.

Sure you do. In a picture does not count. ;)

ancho chiles
cascabel chiles
dried arbol chiles

That would explain why I feel like crap and/or vomit every time I eat chili.

I can usually judge how good chili was by how many hours I'm in the bathroom the next day.

I don't think this counts as making chili any more than opening a can of Hormel

I don;t judge it by the time in the bathroom but by how much it burns coming out.

Hey.... I felt one once.... I got kicked out of the pool after that though.... :harumph:

and how many hours other people refuse to go in the bathroom

I like a lot of stuff already listed, so on top of other suggestions, I would also recommend adding some Guinness.

Fantastic Everyone. Thank you all very much. Looks like this Sunday I will be making chili for the game. Now if I only I was gonna be at a charger fans house so I could wreck their bathroom instead of mine.

Kind of got a point there, but it is still quite tasty....

I'll agree with everything except for the onions bit. Onions add tons of flavor to mine. However, you wouldn't know they were in there by the time it's all done.

Al’s Gringo Chili of the Gods

This takes all day to make, but it’s worth it

What you’ll need,

1 rack of cooked BBQ spare ribs ( I now always cook one extra slab so I have one in the freezer just for Chili)
I pound pork chorizo
2 cans black beans (Or make your own, you’ll need a couple/few cups).
1 Onion chopped
2 Jalapenos chopped
1 Bell pepper chopped
1 Tbs Cumin
1 Tsp salt
1 bottle of your favorite brew

Simmer the Ribs in about 3 quarts of water + the bottle of beer in a large stockpot until meat is fallin off the bones. (About 3 hours)

Pull the Pork out, de-bone / shred and put to side.

Bring the liquid up to a slight boil

Make meatballs about ¾ of an inch in size with the chorizo and drop in the boiling pot, drop it back down to a simmer and let cook for about 15 minutes.

Pull the meatballs out and set aside.

Let the liquid in the pot cool for a bit, then pull off as much of the fat floating on the top as you can. (Chorizo packs a lot of fat)

In another stock pot, sauté the onion, jalapeno and bell pepper until just done.

Add cumin and salt, continue to sauté for a few minutes.

Add the reserve liquid, pork, chorizo balls and black beans.

and Voila, the best chili ever made. (By me anyways =)

All good (although I'm no fan of chorizo), but where's the heat?

I'm ****ing drooling right now. That sounds so good.

That is fine. What I meant was that the only 'chunks' or texture in the chili should be meat.

That sounds really awesome.

It reminds me of the time I used pork tenderloin to create a shredded pork concoction which I ultimately used in burritos. The point I'm trying to make is that I could have achieved the same thing with a much cheaper cut of meat. Smoke up a pork roast or butt and use that instead of your ribs. It's cheaper and you'll have a lot more meat.

Oh. We definitely agree.

I make some mean venison chili... that stuff is incredible. Alas, I cannot share the recipe.

Yeah, I'm starting to get a little protective of my "secrets" as well, especially on the stuff I do really, really well.

From the Chorizo for the red heat / Jalapenos for the green heat =)

Hopefully the chorizo is hot (again, I don't eat it so I don't know) because jalapeno doesn't really bring the heat. ;)

Isn't that a real small list!!!!! :p :shake: ROFL

In Tucson, at least from my experience the chorizo comes in one heat...

F****** Hot!

Chirizo is also good to put in cheese dip. Adds a nice little kick to it also. :)

I share most of my recipes... no one gets my beans (anymore), no one gets my brisket, and no one gets my venison chili.

So... ya want hot chili?

http://www.foodnetwork.com/food/reci..._16944,00.html

Yeah, it really is.

It's beans, ribs, and chili. But the chili recipe is based on my FIL's so I couldn't share that even if I were willing. I'm sure the list will grow over the years. I've already published several of my best efforts in a magazine.

real men would never put chocolate in chili....never!!!!!

I agree, I left it out.

good call.

I make a spicy chicken chili that I'd love to take to a planet tailgate sometime...

I'd like to announce a Planet Tailgate at my house in 20 minutes.

Find recipes online
Throw in all the shit you like.
Add a can of beer, or some wine, or some port, or some brandy, or whatever.
Eat some.
Freeze some.
Enjoy!

If it turns out crappy throw it away and start over, next time leave out what made it crappy.

An added step that is well worthwhile:

Cover those chilis in boiling water for about 20 minutes to soften, then put the dried chili and water in a blender and pulse a few times. If you want it really smooth pour it all through a sieve before adding to your chili.


edit****OK, that's a few added steps, but still worth the time.

All I have to say is.....mole'.