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Random Quote: Always remember to pillage BEFORE you burn! (Intro to Viking, U-Trondheim)
Our condo assocaition is having a "chili cook-off" (everything will alREADY have been cooked) this coming Saturday afternoon - nothing formal, just a get-together outside for the 44 owners. Probably 20 or so will show.
My "own" recipe is pretty mundane - ground beef (85/15), Chili-O, tomato wedges or whole tomatoes cut up or Rotella diced tomatoes with green chili peppers, dark red kidney beans, and maybe a little chopped onion. That's about it, as the wife is not into "spicy" and likes the way I make it.
I'd like to get some ideas that YOU folks may have that will WORK for the folks?
Only "criteria" I have are:
1) That it not be TOO "hot" (spicy) - most of these folks are in their 40's-60's, so, the "internals" are about shot or not up to a "burning"! A LITTLE "punch" is FINE!
2) Would prefer "ground beef"-based - not chicken or sirloin or ?.
3) I'll probably at least keep this stuff warmed up or slow-cooked in the crock pot, if I remember how to use it?
Also, I had some chicken chili a while back that had WHITE CORN in it and was very good, so I'll probably add some of the corn to whatever I make.
So, please fire away with your recs and feel free to "expound" on it!
P.S. - I think there's some kinda' prize for the winner, but I'm not going to "cheat" with someone else's recipe!
Recipes from TX and LA are ALSO welcomed!!!!!!!!!!!!!!!!!!!!!!!!
Thanks for your help!!!!!!!!!!!!!!!!!!!!!!!!!!
Regards,
__________________
Bruce
2001 Scout 175 Sportfish, 115 Yamaha
I make my chili with all package stuff and I like it just fine. Its just about how you make it but it comes in cans or packs. I get one of those chili packs of spices. Old Alpasso??? Ortiga????I bump up the meat as suggested. about a 1 1/2 lbs where they call for 1 lb Red beans. and canned diced tomato with mild green chili peppers. Its doesn't take long either. Made some last week. I love it and its really not that hot. I don't eat much if its real hot. I grow hot peppers but I can't seem to take much more than a bite out of them.
thats pretty much all I do too. I usually add 2 packets of spice. Meet, onions, garlic green pepper, some type of spicy pepper, and black beans. I will never go back to kidney beans black beans are so much better.
then i have habanero sauce i put in each bowl to make it hot.
Brown in deep cast iron skillet or dutch oven with 2 tablespoons of vegetable oil and 2 tablespoons of bacon fat. Half way through browning add 3/4 cup coarse chop onion, 1-1/2 teaspoon of Kosher salt and continue to brown till moisture has evaporated.
Remove meat leaving oil and some meat that is stuck to the skillet. Add 3 tablespoons of flour and brown on high heat. Once flour is browned add 1/2 cup chopped onion, 2 minced garlic cloves 1/4 cup green minced green pepper, 1-1/2 tablespoon ground cumin 2 tablespoons of cilantro. Stir in approx. 1/2 cup of water and stir till like a thick gravy. Add additional water if needed.
Add meat back to pot then add 2ea. 16 ounce cans of tomato sauce and 1ea 12 ounce can of chopped tomatoes drained. Add 2 tablespoons of quality, not the crap in a shaker jar, New Mexico(Chamiyo Brand is best) or Colorado Red Chili powder to start. Add 1ea. 12 ounce can of your favorite beer stir till a slight boil then simmer covered for 1-1/2 to 2 hours. Taste for spiciness and add more chili powder if desired remembering that red chili powder has a tendency to grow in intensity.
If the chili seems a little runny thicken with masa flour in cold water stir to thick consistency and add to chili. Flour will work if masa is not available.
If you insist having beans in your chili have at it. Personally no beans in the real thing.
Toast 1 pack of fluor tortillas till crisp and break up and add to bowl of chili topped with Monterey Jack cheese and a little fresh chopped Cilantro. The trophy will be yours. Just remember the quality of chili powder is the critical ingredient.
From a Native Texan raised in New Mexico.
1 pound ground beef
1 packet McCormick mild chili powder
1 can diced tomatoes
1 small can tomato sauce
1 can kidney beans
1 can pinto beans
1 can chili beans
Always a hit! Sometimes I will add a little extra meat and chop up an onion in it too.
I use 1lb ground beef browned and add a package of chili seasoning (Use the desired heat seasoning you want). In a large pot I add 2 cans of pork and beans, 2 cans of kidney beans, 1 can of diced tomatoes (or fresh tomatoes), 1 onion, 1 bell pepper, 3 potatoes diced. Depending on how hot you want it I will add some chili spice, black pepper, red pepper and texas pete. The peppers and texas pete you add to heat desire but the chili spice is used to give it more of a chili flavor. Add the brown burger and let cook. I will add some rice at the end to help absorb some of the water to help thicken the chili up. You can add as much or as little rice as needed depending on how thick you like your chili.
1lb. coarse ground round or ground venison
1lb. coarse ground pork...
...The trophy will be yours. Just remember the quality of chili powder is the critical ingredient.
From a Native Texan raised in New Mexico.
1lb. 90/10
1 can diced tomatoes with green chilis
2 cans red pinto beans undrained
1 can of water
1/4 sweet onion
3 tbs. garlic
1 packet mild chili powder
6oz. Shocktop beer
Heat some oil in a large pot and mix in diced onion and garlic. Let simmer for a few minutes and then blend in meat. Cook on medium heat for about 5 minutes and pour in beer. Cover and stir occasionally until meat is browned. Remove cover and turn heat up to cook off excess liquid. Drain meat.
Pour other ingredients into pot and heat to a boil. Reduce heat in pour in meat mixture. Let simmer for 30 minutes or longer.
Gotta add cumin to give it that earthy pungent taste......
I like to use the whole seeds, crushed up by hand; but the powdered stuff is fine.
I make a smoked alligator chili, but you may be a little hard pressed to find gator up your way?
Ever try a white chili? Base it on chicken stock, and use chicken or turkey (and pork if you want). easy or no chili powder, and lots of cumin. Add white and black beans plus peppers, onion, etc.
Touch Down Chili, 3 lbs. stew beef cubed, flour, white wine, olive oil, minced garlic, 1 large onion minced, 2 tbs cumin, 2 tbs chili powder, 2 tbs oregano, 1 tsp salt, 1 tsp pepper, 1-28 oz can diced tomatoes, 1-10 oz can beef broth, 2 small cans corn, 2 zucchini cubed, 2 red peppers diced, 2-15 oz cans red beans drained, shredded cheese. In a LARGE pot coat cubbed meat with flour, add just enough olive oil and brown it on M/H heat. Remove meat and add just enough oil to saute onion, garlic, cumin, chili powder, oreagano, salt & pepper, about 5 min. Deglaze pot with white wine ( I use savion blanc ) and add tomatoes, beef broth & meat, bring to boil and reduce heat and simmer 1 1/2 hours. Add rest of the veggies & beans and simmer another 1/2 hour. top with shredded cheese. This is a mild chili, if you want some heat add jalepenoe peppers to taste or serve with a hot sauce. Everybody that has had this chili loves it and asks for the receipe. Enjoy!
1 pound ground beef
1 packet McCormick mild chili powder
1 can diced tomatoes
1 small can tomato sauce
1 can kidney beans
1 can pinto beans
1 can chili beans
Always a hit! Sometimes I will add a little extra meat and chop up an onion in it too.
I've got this recipe doubled on the stove right now, in anticipation of about ten cardplayers showing up in about forty five minuets.
While I was browning the meat I sprinkled lots of Tony Chachere's and garlic salt and black pepper. Half the meat is ground turkey, but they'll never know unless I tell them. Oh Yea! I checked, and luckily I have a whole bottle of Beano!
Something that is pretty neat is to try SkyLine (Cincy-style) chili. They sell a package mix (you can find it in some grocery stores) that you make with your own meat (I use venison), and you serve it over spaghetti, with shredded cheese and onions. It will certainly stand-out among all the others, and it is really good.
My wife and kids don't like it too hot, I add Tony Chachere's to mine after it's in my bowl.
*the regular stuff plus sausage or bacon crumbled up in there
*corn
*the liquid smoke sounds good, may try that myself
__________________
"poor planning on your part does not necessitate an emergency on mine"
Is this the change you were looking for? Feeling duped yet?
*Trophy 2352WA, now adequately repowered with a 300 hp Mercruiser 350 Magnum*
Crockpots are great for keeping chili warm once it is cooked, or warming it up, but do not allow enough steam to evaporate during cooking to concentrate the flavor. Pot on the oven works best, uncovered for at least an hour, preferably cooked for several hours and refridgerated overnight, then reheated the next day.
Of course I like thick chili, not hamburger soup.
The mix in the little brown bag is one of the better ones, just needs some beans and a can of diced tomatoes along with the meat. Surprisingly, black or red beans seem to taste better than the traditional kidney beans/
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2009 NauticStar 2200 Bay Tournament Edition with 175 hp Suzuki 4-stroke
I brown meat(meatloaf mix),pull out and saute onion in the fat,add chopped tomatoes,meat,white kidney and limas, then corn. Add chilli powder,black pepper,and a whole hot pepper(whick I pull after a while). Simmer and enjoy.
Did try a recipe once that added a minute amount (1/8tsp)of instant coffee-tasted pretty good but Im not a coffee drinker.
HELP - need a good CHILI recipe!
A LITTLE "punch" is FINE! 
