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