[sts9fan]

Thought I would start a Chili thread.  I make it quite often and I have about a thousand mental recipes I use.  Last night I went with my atomic veggie chili.  I know people are gonna bitch about veggie chili but it is fantastically good(toot toot).  I basically use a bunch a peppers, onions four types of beans(don't matter which), chopped tomatoes (for carnivore style I use very little tomato but I think you need a bit more with veggie for weight), soaked dried anchos and chipotles, the water from the dried chilies. Mexican oregano and some ground cumin. 

This is an amazingly healthy meal with only 2tbs of oil in the whole pot.

[S Clark]

Wow.  Veggie chili.  What has the world come to?? I happen to be typing from Terlingua, TX-- home of the oldest and one of the biggest Chili Cookoff Championships.  But I must admit, the idea intrigues me.  I may try it when I get home. Thanks for the recipe.

[sts9fan]

Yup I like it everyway.  I think I am going to make a traditional "bowl o brown" this weekend for football.  As for too hot that is nearly impossible for my household.  We tend to beg Indian restaurants to make the food "Dasi spice".  Most don't listen based on our skin color.

[Folsom]

Veggie and Meatie chili are like two seperate animals!

Veggie can host a whole lot of different tastes all derived from the spices you use. Meatie is extremely connected to the type of meat you use for flavor. I like both, but the veggie can be exciting because you can get so many endless flavors that are completely different, where as meat always has the taste of whatever it is, you know what I mean. I do love some marinated buffalo or something though.

[PhilNYC]

Here's my version:

Ingredients:

- 5lb beef brisket into 1/2" cubes
- 4 strips bacon, cut into 1/2" pieces
- 1 large onion, diced
- 2 green peppers, cut into 1" pieces
- 4 large tomatos, cut into 1" pieces
- 1 bottle of beer
- 2 tbs dark chocolate
- 2 tbs garlic, minced
- 2 tbs ancho chili powder
- 2 tbs chipotle chili powder
- 1 tbs paprika
- 1 tbs cumin
- 2 tbs oregano
- 2 tbs flour
- 2 cups chicken broth

Heat up a frying pan.  Add bacon and cook for 3-4 minutes.  Add onions and cook until soft.  Add garlic, green peppers and cook until onions are transparent.  Take off fire and set aside.

Heat up a big pot.  Add beef brisket to pot and brown pieces on all sides.  Add ancho and chipotle chili powders, paprikia, cumin, and oregano to pot and mix well until beef is covered.  Pour beer into pot, add chocolate, and bring to boil.  Reduce to medium heat, stir, and let cook until beer is almost completely reduced.  Add chicken broth (mixed with flour), tomatos, and onion/garlic/green pepper mixture to pot.  Bring to boil again, then reduce to medium heat and let cook for 1.5-2 hours.

If you like beans you can add a can of dark red beans to this recipe (add it to the pot at the same time as the tomatos).

[Brown]

Not a big chili fan Phil but that sounds really good. let you know how it turns out.

[Scott F.]

Phil, your recipe sounds pretty interesting.

Like everybody else, I do ours just a little different.

First take a half stick of butter and sauté one finely chopped onion.
Add one pound of ground beef (not chuck, you want the fat for taste)
Add one half pound of cubed beef steak (your choice) and pork lion.
Lightly sear the meats then add one large can of Brooks Chili Hot Beans
Add one package of Carrol Shelby's chili seasoning (not the corn starch or salt)
Add several tablespoons of chili power (to taste)
Add several shakes of Franks Hot Sauce (to taste)

Let simmer on low with lid for at least an hour. The chili turns out quite thick.

For something a little different, rather than adding the beef steak and pork, we add some BBQ'd pulled pork and beef from one of our local eateries, Bandana's. The smoky flavor of the BBQ plus the spices blends quite well.

We always use the leftovers for chili dogs too 

[lonewolfny42]

Ahhhh...Chili....good for a cold night like tonight.

Here is a good past thread on AC ..... LINK.......

[jimdgoulding]

Used to work for a company that held it's annual meeting every year at Disney World.  They know how to put it on down there for companies, too.  Once, we were divided up into groups, given pro hand held cameras and told to make a movie about something.  I won best comedic actor.  But, once we were divided up and ask to make CHILI (we had some help- they gave us recipes).  Wish I could tell you the ingrediants, but all I can tell you is the story.  The winner was head over heals the best chili I've ever had then and now.  I had seconds and thirds.  Good thread.

[Scott F.]

Recently I was honored to be selected as an Outstanding Famous Celebrity in my Community to be a judge at a chili cook-off because no one else wanted to do it. Also the original personal called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you're an internet writer and therefore known and adored by all. Here are the scorecards from the event:

Chili # 1: Mike's Maniac Mobster Monster Chili

JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO:. Nice, smooth tomato flavor Very mild.
SCOTT: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These people are crazy.

Chili # 2: Arthur's Afterburner Chili

JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
SCOTT: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.

Chili # 3: Fred's Famous Bum Down the Barn Chili

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A bean less chili, a bit salty, good use of red peppers.
SCOTT: This has got to be a joke. Call the EPA, I've located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest. She said her friends call her "Sally." Probably behind her back they call her "Forklift."

Chili # 4: Bubba's Black Magic

JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: A hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
SCOTT: 'felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn't have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled--it's kinda cute.

Chili # 5: Linda's Legal Lip Remover

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
SCOTT: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to stop screaming.

Chili # 6: Vera's Very Vegetarian Variety

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
SCOTT: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally. I asked if she wants to go dancing later.

Chili # 7: Susan's Screaming Sensation Chili

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about Judge Number 3, he appears to be in a bit of distress.
SCOTT: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. Go Sally, save yourself before it's too late. Tell our children I'm sorry I was not there to conceive them. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let it in through the hole in my stomach. Call the X-Files people and tell them I've found a super nova on my tongue.

Chili # 8: Helen's Mount Saint Chili

JUDGE ONE: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 fell and pulled the chili pot on top of himself.
JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all not too bold but spicy enough to declare its existence.
SCOTT: Mommie ...???

 


Now back to our regularly scheduled recipe discussion.....

[Dan Driscoll]

I've been looking for an original style chili recipe, just beef and chilis, no tomatoes, no beans. If anyone has a good one I'd love to see it.

[MaxCast]

Well, this thread and the weather got me out to the store to get fixin's for some chili.
Didn't measure, just added and adjusted.
I took 1# of left over beef roast and shredded it.
1# of chorizio sausage
1 package of Chili my-Man Chili seasoning.
Tomatoes
Beans
Onion
Portobello shrooms
Cumin
garlic
Jalapenos on the side for me.

It's breaking in as we speak 

[MaxCast]

what are anchos and chipotles and how do you use them?

[sts9fan]

anchos are dried pablano peppers and chiptles are smoked jalapenos

[Dan Driscoll]

Anchos are dried poblano chilies. They have good chili flavor, but very little heat. They are usually ground into a powder and used to add flavor to a sauce.

Chipoltes are smoked jalapeño chilies. They are often sold in jars or cans, packed in a mole sauce. Chipoltes have fantastic flavor, but can be hotter than the jalapeños they are made from.

[MaxCast]

Thanks guys, sounds like good ingredients to replace the "taco seasoning" I add to beef when we make nachos/tacos. 
I looked for ancho in the Hispanic isle and the seasoning isle but didn't see anything.  I would love to come up with a taco seasoning to avoid the over salty taste of taco seasoning in the packet.  For my next nacho feast I'm thinking:
chopped chipoltes with a little sauce
ancho powder
cumin
diced onion
water
simmer for 20 minuets and check it out.
any other suggested ingredients?

[S Clark]

I've been looking for an original style chili recipe, just beef and chilis, no tomatoes, no beans. If anyone has a good one I'd love to see it.

I made a batch a couple days ago.  I live in the country in West Texas, so I had shot a turkey for Thanksgiving.  Normally, you just take the breast off the bird, because the rest is sooooo tough.  This time i took the thighs and legs as well, both very dark meat.  I deboned and removed most of the silverskin and cut into 1/2" cubes or smaller, browned in 1/4 cup of oil with a diced medium onion. When nearly brown add a couple of tbsp chili powder and a couple of tsp cumin.  Next I chopped 4 cloves of garlic and added until garlic browned.  While this was going i had a pint of water boiling with 6-8 dried red chili pods and let them soften for 10 minutes or so.  Remove the pods, let them cool, and then scrape the softened inside and add to the meat, throw the bitter skins away.  Add the water that you boiled the chilis in to the meat, add a  heaping teaspoon of beef bullion, a tsp of oregano, set it on low and go listen to some music.  It takes hours and hours to cook down that tough bird.  After 4 hours it was still tough, but the flavors were good.  The wife likes a bit of tomato, so I added a couple of tbsn of tomato past, but you can do without it.  I set in the fridge overnight, and put it on low for another couple of hours the next morning-- had it for lunch on day one, lunch day two, and lunch day three.  I just gets better. It is spicy, but not 4 alarm hot.  If using venison, it takes nearly as long, using beef you can do the whole thing in 2-3 hours.  Notice all quantities are "about" "or so" "somewhere around".... my chili is always a mystery, but there is never any thrown out.

[vikesfan]

Dog Breath Chili

Ingredients:
6 ounces regular breakfast sausage
2 teaspoons Wesson® Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2  tablespoons Gebhardt® chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Hunt’s® Tomato Sauce
1 can (10 ounces) Ro*Tel® Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco® Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste

Instructions:
Brown the sausage, dry, and set aside. Heat oil in a pot, and brown the beef.  Add the cooked sausage to the pot.  Add the onion and beef broth to cover the meat. Boil for 15 minutes.  Add oregano and half of the cumin.  Reduce heat to a light boil, and then add the garlic.  Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes. Add the tomato sauce and Ro*Tel® with the puree from the dried peppers.  Add the chicken broth for the desired consistency.  Cook for one hour, stirring often.  Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat.  Turn up the heat to a light boil, and add the Tabasco®, cayenne pepper, brown sugar, lime juice and salt. 

Best I've ever had.  This one won the International Chili Society World Championship in 2005.

[Rob Babcock]

Here are a few recipes from an older chili thread at AC.

[Andrikos]

Here are a few recipes from an older chili thread at AC.

I've made Rob's chili for a superbowl party and it rocked! Thanks Rob!