Also ground cloves and allspice.
Help me assemble the perfect chili recipe
- Thread starter Wilson23
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The dish is an AMERICAN invention, not Mexican.
grumpyoldperv
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OK, I am a proud Iowan. My chili may not be your chili, but it has garnered rave reviews from people I believe to be better cooks than me.
2lbs 85/15 ground beef room temp
1quart bag of fresh, sliced, frozen tomatoes from the garden
3 15oz cans Mrs Grimes chili beans
1 can drained black beans
1 chopped red onion
1 chopped green bell pepper
3 table spoons chili powder
2 tea spoons salt
3 tea spoons coarse ground black pepper
Put meat in crock pot on high for 2 hours. Chop, flip, abuse like a rented mule until cooked and finely chopped.
Add everything else.
Cook on high for 4 hours stirring occasionally.
Reduce to low for 2 or 3 more hours.
Let cool down. Refrigerate until tomorrow or the day after.
Heat back up.
Garnish with whatever makes you happy- jalapenos, cheese, sour cream, whatever.
It is very mild spice with a hint of burn on the finish. I had a local chili cookoff winner tell me mine had more flavor than his. To each their own.
Go ahead, roast the shit out of me if you want.
2lbs 85/15 ground beef room temp
1quart bag of fresh, sliced, frozen tomatoes from the garden
3 15oz cans Mrs Grimes chili beans
1 can drained black beans
1 chopped red onion
1 chopped green bell pepper
3 table spoons chili powder
2 tea spoons salt
3 tea spoons coarse ground black pepper
Put meat in crock pot on high for 2 hours. Chop, flip, abuse like a rented mule until cooked and finely chopped.
Add everything else.
Cook on high for 4 hours stirring occasionally.
Reduce to low for 2 or 3 more hours.
Let cool down. Refrigerate until tomorrow or the day after.
Heat back up.
Garnish with whatever makes you happy- jalapenos, cheese, sour cream, whatever.
It is very mild spice with a hint of burn on the finish. I had a local chili cookoff winner tell me mine had more flavor than his. To each their own.
Go ahead, roast the shit out of me if you want.
Last edited:
thør
Karhu-er
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Lazy chili.
Pull two pounds of dall sheep backstrap steak from the freezer and before it thaws totally, slice it into 1/4" cubes. Brown up the meat and follow the recipe on the Carroll Shelby Chili box.
Don't put any f-ing beans in it.
Damn, it's good.
Pull two pounds of dall sheep backstrap steak from the freezer and before it thaws totally, slice it into 1/4" cubes. Brown up the meat and follow the recipe on the Carroll Shelby Chili box.
Don't put any f-ing beans in it.
Damn, it's good.
WesterlyWind
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aliencardigan
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I've enjoyed the variations listed above however my go to additive is adding a couple spoonfuls of smoked adobe chilis (from the can). The sauce they are in adds a nice hint of smoke flavor and a bit of heat to it.
I make a stew that might not be a "proper" chili, but it sure is good. It's kinda haphazard, so I can't really offer a recipe. Try this:
Take a butternut squash, split it, remove the seeds, then roast it cut-side-down in an oiled pan (I line the pan with parchment) in the oven at 350 degrees until the skin is blistered and a knife pierces easily. Set aside to cool.
Meanwhile, make your usual chili without the meat. I use onions, garlic, carrot, red bell pepper, crushed tomato, black pepper, cumin, coriander, thyme, basil, oregano, turmeric, canned chili peppers in adobo. Depending on my mood, I toast a couple spoons of tomato paste in the pot before adding chicken stock (vegetable stock if you want vegan).
Use a spoon to scoop the squash from the skin and add in chunks to the stew. Again depending on my mood, I finish with a bit of heavy cream, no more than half a cup, just to smooth things out.
Sometimes I add black and white beans. Sometimes not.
Top each bowl with a dollop of sour cream or croutons, and serve with a crusty baguette.
Take a butternut squash, split it, remove the seeds, then roast it cut-side-down in an oiled pan (I line the pan with parchment) in the oven at 350 degrees until the skin is blistered and a knife pierces easily. Set aside to cool.
Meanwhile, make your usual chili without the meat. I use onions, garlic, carrot, red bell pepper, crushed tomato, black pepper, cumin, coriander, thyme, basil, oregano, turmeric, canned chili peppers in adobo. Depending on my mood, I toast a couple spoons of tomato paste in the pot before adding chicken stock (vegetable stock if you want vegan).
Use a spoon to scoop the squash from the skin and add in chunks to the stew. Again depending on my mood, I finish with a bit of heavy cream, no more than half a cup, just to smooth things out.
Sometimes I add black and white beans. Sometimes not.
Top each bowl with a dollop of sour cream or croutons, and serve with a crusty baguette.
Yeah, the Aztecs used CHILI PEPPERS. And Mexicans still put them in everything including candy and ice cream. But the first pot of CHILE was cooked in Texas.
And not even Mexican Texas -- the dish appears to postdate the Revolution.
TheWatched
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BrightShinyGirl
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No ground beef!
My chili: 2lbs flank steak, diced fine. (It disintegrates as it cooks.) 2 large onions, coarse chop. 2tbsp minced garlic.
Brown the meat, onion and garlic together, then add the spices. I use a mix of cumin, chili powder and dried chipotle. Don’t ask me how much. I know when it looks right. Stir with the browned meat so it’s well-seasoned.
Then add a 24oz. can of crushed tomatoes, a 6oz can of tomato paste and a 22oz bottle of beer. Simmer three hours until the mixture is thick and the meat falls apart. Before serving add a 12oz can of pinto beans. Properly done you get a thick, spicy meat slurry with a subtle heat that comes on slow after you take a bite.
Serve over rice, saltines, or Fritos with shredded cheese and sour cream to cut the heat.
My chili: 2lbs flank steak, diced fine. (It disintegrates as it cooks.) 2 large onions, coarse chop. 2tbsp minced garlic.
Brown the meat, onion and garlic together, then add the spices. I use a mix of cumin, chili powder and dried chipotle. Don’t ask me how much. I know when it looks right. Stir with the browned meat so it’s well-seasoned.
Then add a 24oz. can of crushed tomatoes, a 6oz can of tomato paste and a 22oz bottle of beer. Simmer three hours until the mixture is thick and the meat falls apart. Before serving add a 12oz can of pinto beans. Properly done you get a thick, spicy meat slurry with a subtle heat that comes on slow after you take a bite.
Serve over rice, saltines, or Fritos with shredded cheese and sour cream to cut the heat.
By "dried chipotle," do you mean powdered? Never seen that, though I've seen ancho powder.
BrightShinyGirl
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Powdered, yes.
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