A Question for any Resident Chili Experts - Page 3

kaplin42 · 09-26-2007, 11:42 AM

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.

Whoarethechefs · 09-27-2007, 11:08 AM

Quote:

Originally Posted by DaKCMan AP

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

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

**DaKCMan AP** · 09-27-2007, 11:15 AM

Quote:

Originally Posted by Whoarethechefs

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.

bkkcoh · 09-27-2007, 11:19 AM

Quote:

Originally Posted by Phobia

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

Isn't that a real small list!!!!!

Whoarethechefs · 09-27-2007, 11:20 AM

Quote:

Originally Posted by DaKCMan AP

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

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

F****** Hot!

bkkcoh · 09-27-2007, 11:21 AM

Quote:

Originally Posted by Whoarethechefs

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.

**Fire Me Boy!** · 09-27-2007, 11:22 AM

Quote:

Originally Posted by Phobia

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

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

**Fire Me Boy!** · 09-27-2007, 11:25 AM

So... ya want hot chili?

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

09-27-2007, 05:44 PM

Quote:

Originally Posted by bkkcoh

Isn't that a real small list!!!!!

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.

DomerNKC · 09-27-2007, 06:08 PM

Quote:

Originally Posted by DTLB58

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.

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

DTLB58 · 09-27-2007, 06:42 PM

Quote:

Originally Posted by DomerNKC

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

I agree, I left it out.

DomerNKC · 09-27-2007, 07:01 PM

Quote:

Originally Posted by DTLB58

I agree, I left it out.

good call.

Fish · 09-27-2007, 07:04 PM

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

09-27-2007, 07:23 PM

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

Hog Rider · 09-27-2007, 07:53 PM

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.

RJ · 09-27-2007, 09:25 PM

Quote:

Originally Posted by tooge

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.

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.

09-26-2007, 11:42 AM
kaplin42 Thats Right, Sniff the Glue!!! Join Date: Jun 2004 Location: tubbytronic superdome Casino cash: $10007177	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.
Posts: 3,469

09-27-2007, 11:25 AM	#37
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	So... ya want hot chili? http://www.foodnetwork.com/food/reci..._16944,00.html
Posts: 35,253

09-27-2007, 07:04 PM	#42
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $-1221081	I make a spicy chicken chili that I'd love to take to a planet tailgate sometime... __________________
Posts: 48,796

09-27-2007, 07:23 PM	#43
Phobia Guest Casino cash: $	I'd like to announce a Planet Tailgate at my house in 20 minutes.
Posts: n/a

09-27-2007, 07:53 PM	#44
Hog Rider Former Illinoisian Join Date: May 2001 Location: South-Middle Tennessee Casino cash: $2405610	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.
Posts: 1,186