crfpilot

Alright, let's have your best recipes from mild to tear the ass outta ya. I searched and found 2 already but let's put them in one thread.

*EDIT: no need to repost the same recipes in this thread. Here are links to the ones crfpilot found...

Best Damn Chilli ever! by Greg700

Hanxter's Kitchen Sink Chilli by Hanxter

Then people can post other chili recipes to this thread if they like.

Pellaz

Chili, more so than almost any other food, is more of an artform than a science, imo. Don't think I've ever made it exactly the same way twice, but some ingredients are always in there: White vinegar, brown sugar, cheddar cheese, onion, garlic, tomato of some sort, chile powder, red pepper, A-1, browning sauce, to name a few.

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dragonhawk

Try using about a ounce of unsweet choclate. Gives it a very good and interesting taste. Real good in spicy chilis

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crfpilot

anyone else???

maleficent

I will offend most Texans with my chili because I love the beans in it... DOn't call it chili, call it delicious and we won't have a problem

Pork and Black Bean Chili
(This is great in a crock pot - and has made it to more superbowl parties than I can recall)
2 cans black beans, rinsed (1 lb dried, if you want to fuss)
2 lbs boneless lean pork, cubed (I usually will use a pork tenderloin)
5 -8 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomato, chopped 28 oz (Cooks Magazine did a taste test, and Hunts won - that's the brand that I prefer)
2 tablespoons Balsamic vinegar
1/3 cilantro, chopped (or italian flat leaf parsley)
lots of black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1 teaspoon chili pepper flakes
2 cups chicken stock
2 red peppers, diced (this adds a sweetness that's fantastic)
1 green pepper, diced

Heat oil in a large saucepan on high heat and brown meat cubes on all sides.
Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. (I will try to shred the pork a little bit with two forks)
Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender.
Add chopped cilantro.

Chicken and Blackbean Chili
2 teaspoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound fresh ground chicken
3 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground sage
1 (14.5-ounce) can ready-cut tomatoes, undrained
2 (15-ounce) cans black beans, drained
1/4 teaspoon ground black pepper
Heat oil in skillet or wide saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté 2 more minutes.
Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix well and reduce heat to a simmer. Add black beans, stir and simmer, covered, for 20 minutes.
Season with salt and pepper. Garnish with cheddar cheese or blue cheese, sour cream and green onions, if desired.

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tspikes51

The Ultimate Man Chili: Mountain Style

-1/2 lb. ground turkey
-1 lb. ground beef
-2 big cans of tomato juice (there probly about a quart, but not sure)
-1/2 an onion, chopped.
-1/2 a green pepper, chopped
-2 cans dark red kidney beans in sauce
-Liquid Smoke
-2 12 oz. bottles Saranac Black and Tan (substitute another beer if absolutely necessary)
-Chili Powder

1) Brown turkey and beef together with onions, green peppers, 1/3 a bottle of beer, some chili powder, and a little bit of Liquid Smoke (don't use too much, a little goes a long way). Drain.
2) In a large pot, pan or something of equivalency over medium-low heat, stir together the browned mixture with tomato juice, kidney beans, the remainder of the first bottle of beer, and a little more smoke. (Again, not too much)
3) Open the 2nd bottle of beer. Enjoy.
4) Cook until hot.

This chili can be enjoyed by itself, and be great. However, I like to put a handful of tortilla chips, a dollop of sour cream, and some Colby cheese in there. Hope you like it.

tspikes51

I'll have to try both of those, maleficent. Thanks for the recipies.

absorbentishe

After seeing this thread, I had to make chili last night, for today. I made a version of Hanxter's kitchen sink, and it smelled oh so good last night.

Jay Francis

I had the pleasure of being the recipe tester and researcher for Robb Walsh's
The Tex-Mex Cookbook.

Here is a recipe I developed for home-made chili powder. I believe that the freshness of home-made will blow you away. This is a baseline recipe based on reverse engineering Gebhardt's Chili Powder. Change it to suit your individual taste. For me, it has too much cumin and oregano...but that is just my taste. Also, you may try this recipe without toasting the chiles to see if you prefer it that way. A standard coffee grinder (Krups) should do a good job of grinding the chile to a fine powder.

Title: Homemade Chili Powder Gebhardt's Style

Headnote: Wear rubber gloves when handling chiles.

Ingredients:

2 ounces whole ancho chili pods (approximately 5), destemmed and seeded, with a cut so that they can be unfolded and pressed flat. If dusty, wipe with a moist paper towel to clean. Set aside to dry before seeding and destemming.

1 teaspoon Mexican oregano, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin, or to taste

Instructions:

Heat a comal or cast iron skillet and place the chiles flat on the skillet. Being careful not to burn the chiles, lightly toast them until an aroma is given off, and remove from the burner.

Let cool. With a kitchen scissors, cut into strips to assist in grinding. In a coffee grinder, grind half the chiles for 30 seconds. Add the rest of the chiles, the Mexican oregano, garlic powder, and cumin. Grind for an additional 2 minutes or until finely ground.

Store in an airtight container until ready to use.

Yield: 1.5 ounces or 1/4 cup.

Variation: Omit Mexican oregano, garlic powder, and cumin