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Need a good chilli recipe please.


Need a good chilli recipe please.

Old 01-31-2005, 11:08 AM
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Default Need a good chilli recipe please.

i'm pretty good in the kitchen but never made a chilli

anyone care to share a good home recipe, it would be most appreciated

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Old 01-31-2005, 11:21 AM
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Default RE: Need a good chilli recipe please.

It is not home made but you might give a look to Bush's Chili Magic. It is all the stuff you need for chili except for some ground beef and a can of cubed tomatoes. It comes in several flavors. I have used it quite a bit with ground venison and love it.
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Old 01-31-2005, 12:08 PM
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Default RE: Need a good chilli recipe please.

Sort of along the lines of Moorhen's response, you might want to start with something like Carroll Shelby's Texas Chili (brown paper bag) chili mix, or 2-Alarm chili mix, as a base, for some of the spices, and do the following:

1) Grind your own meat, using one of those heavy, tinned hand-crank grinders. Use the coarse blade, and chuck steak, or the packages of beef labled "stew meat." Acceptable substitute would be mincing the meat with a knife into pieces the size of a very large pea.

2) Brown the meat with plenty of yellow onion, and fresh garlic. Towards the end, add 1/2 cup, or so, of chopped cayenne pepper pods. Don't add too soon, or they'll burn and smoke, and -- Abandon Ship! Grind in plenty of black pepper, here, too.

3) Use cheap beer for the cooking liquid, not water.

4) Really slow-cook the hell out of the chili, if you did use chunk/coarse meat.

5) I like kidney beans, and add at the end.

6) I serve over a bed of spaghetti noodles (apologies to real Ohioians), with shredded sharp cheddar, sour cream and chopped onion.

7) My experience has been that the human GI tract is generally happiest with two dinners, back-to-back, and one lunch of this chili. At another consecutive meal at your own risk!

Anyway. I played around in the past with more "home-made" chili's, but IMO the mix kits were every bit as good, for the base spices, if not better, and saved me the hassle of running out to the store becauzse I was out of cumin, etc.

Truly, again, IMO, the biggest difference comes from grinding your own meat, yourself, instead of using hamburger. A mixture of 1/2 beef, 1/2 venison is ideal.

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Old 01-31-2005, 01:58 PM
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Default RE: Need a good chilli recipe please.

If you want it over spaghetti try this one. The resturants in Cincinnati that serve this are like gas stations, one on every corner and wall to wall busy most of the time.
It is also great with hot dogs with onions and cheese known as. Not to be eaten alone, at least as far as I'm concerned. I love it on the dogs and spaghetti though.

"For those of us who live in Cincinnati, Ohio and eat this seemingly peculiar concoction regularly, the recipe below IS Cincinnati Chili (translate that Skyline, Gold Star or Empress Chili). There are no crushed tomatoes or chili powder in it and the ground beef is not pre-browned. The Worcestershire sauce, cider vinegar (not white), cloves, cumin, chocolate and cayenne pepper are all essential to the recipe as are the amounts of onion and garlic. Depending on the size of the pan used, the recipe can be doubled or tripled."

1 quart water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.

Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.

Optional toppings

Finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.

Two-Way - spaghetti and chili

Three-Way - spaghetti, chili and Cheddar cheese

Four-Way - spaghetti, chili, Cheddar and chopped onion

Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans

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Old 01-31-2005, 02:21 PM
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Default RE: Need a good chilli recipe please.

Chez Porky's Special Homemade Chili

2 tablespoons vegetable oil

1 large Spanish onion, diced

5 large garlic cloves, coarsely chopped

11/2 pounds ground round

2 to 3 teaspoons chili powder, or to taste

11/2 teaspoons salt, or to taste

11/2 teaspoons fresh-ground black pepper, or to taste

2 teaspoons ground coriander

2 cups loose-packed fresh parsley leaves, chopped

1 (1-ounce) bag fresh basil, julienned

2 teaspoons dry oregano leaves, crushed

1 tablespoon yellow mustard (we used our favorite Grey Poupon)

1/3 cup red wine ( cabernet sauvignon is what we use)

1 teaspoon hot sauce such as Tabasco

21/2 cups tomato juice

1 (1-pound, 12-ounce) can crushed tomatoes

½ cup barbecue sauce

2 (151/2-ounce) cans pinto beans, drained

2 (151/2-ounce) cans red kidney beans, drained

1 cup unsalted chicken broth, if needed

12 ounces kielbasa sausage, cut into ½-inch dice

In a nonreactive large pot (we used a 5-quart pot), heat oil over medium-high heat. Saute onions and garlic until soft and fragrant but not brown. Add ground beef, breaking it up as it cooks and cooking and stirring until all pink is gone. Drain off and discard any grease. Add chili powder, salt, pepper, coriander, parsley, basil and oregano. Stir well.

Add remaining ingredients except for the chicken broth and kielbasa. Bring to a boil, stirring occasionally. Reduce heat and simmer gently (the French call this en riant), partially covered, about 11/2 hours. If you think it is getting too thick, stir in chicken broth.

At end of cooking time, stir in cubed kielbasa and simmer just 5 minutes more so sausage stays crunchy. Makes about 16 cups.

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Old 01-31-2005, 03:15 PM
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Default RE: Need a good chilli recipe please.

There are about as many variations in Chili recipes as there are people who make it. Just in case you should decide to enter your Chili in some kind of contest, I'll give you some ideas of what the judgegs may be looking for:

(Think this came from the Sandbar or the Bilge)

Texas Chili

**Note: Please take time to read this slowly.
If you pay attention to the first two judges, the reaction of the
third judge is even better!

For those of you who have lived in Texas, you know how true
this is. They actually have a Chili Cook-off about the time the
Rodeo comes to town. It takes up a major portion of the parking
lot at the Astrodome. The notes are from an inexperienced Chili
taster named Frank, who was visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a
chili cook-off. The original person called in sick at the last moment
and I happened to be standing there at the judge's table asking for
directions to the Budweiser truck, when the call came in. I was
assured by the other two judges (Native Texans) 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".

Here are the scorecards from the event:
Chili # 1 Mike's Maniac Mobster Monster Chili

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) Holy - Sorry, I will learn to watch my language -, what the hell is this stuff? You
could remove dried paint from your driveway. Took me two
beers to put the flames out. I hope that's the worst one. These
Texans are crazy.

Chili # 2 Arthur's Afterburner Chili

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure
what I'm supposed to taste besides pain. I had to wave off two
people who wanted to give me the Heimlich maneuver. They had
to rush in more beer when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more

Judge # 2 -- A beanless chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose
feels like I have been snorting Drano. Everyone knows the routine
by now. Get me more beer before I ignite. Barmaid pounded me
on the back, now my backbone is in the front part of my chest.
I'm getting - Sorry, I will learn to watch my language --faced from all of the beer.

Chili # 4 Bubba's Black Magic

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for
fish or other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was
unable to taste it. Is it possible to burn out tastebuds? Sally, the
barmaid, was standing behind me with fresh refills. That 300-lb.
bitch is starting to look HOT... just like this nuclear waste I'm
eating! Is chili an aphrodisiac?

Chili #5 -- Linda's Legal Lip Remover

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground,
adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit
the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead
and I can no longer focus my eyes. I farted and four people behind
me needed paramedics. The contestant seemed offended when I
told her that her chili had given me brain damage. Sally saved my
tongue from bleeding by pouring beer directly on it from the pitcher.
I wonder if I'm burning my lips off. It really pisses me off that the
other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance
of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions,
and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with
gaseous, sulfuric flames. I - Sorry, I will learn to watch my language - myself when I farted and I'm
worried it will eat through the chair. No one seems inclined to
stand behind me except that slut Sally. She must be kinkier
than I thought. Can't feel my lips anymore. I need to wipe my
ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili

Judge # 1 -- A mediocre chili with too much reliance on
canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a
can of chili peppers at the last moment. I should take note
that I am worried about Judge # 3. He appears to be in a bit
of distress as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin,
and I wouldn't feel a thing. I've lost sight in one eye, and the
world sounds like it is made of rushing water. My shirt is covered
with chili which slid unnoticed out of my mouth. My pants are full
of lava-like - Sorry, I will learn to watch my language - to match my shirt. At least during the autopsy,
they'll know what killed me. I've decided to stop breathing, it,s
too painful. Screw it, I'm not getting any oxygen anyway. If I need
air, I'll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not
too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither
mild nor hot. Sorry to see that most of it was lost when Judge
# 3 passed out, fell over and pulled the chili pot down on top
of himself. Not sure if he's going to make it. Poor dude, wonder
how he'd have reacted to really hot chili.
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Old 01-31-2005, 08:54 PM
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Default RE: Need a good chilli recipe please.

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Old 02-01-2005, 11:08 AM
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Default RE: Need a good chilli recipe please.

hehe good stuff

thanks for the replies, i checked the store last night, the only chilli mix i could find was mc cormicks, i guess i will go the easy route.

venison in a chilli ! that sounds like it would be awesome, but almost impossible to find down here.
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Old 02-01-2005, 11:35 AM
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Default RE: Need a good chilli recipe please.

McCormick's chili spice is good stuff. For many years I experimented with a huge variety of ingredients/spice combinations and finally got to the point that I thought I had the right combination. A few years ago I had an ocassion to go to a party and sample some chile that someone else had made, and I was impressed. Turned out they used McCormick's for the spices and little more. I bought some of it, tried it, and am still using it today.

My typical Chili recipe today:

2 Lbs of ground chuck
2 Green Bell Peppers
2 Med to Large Onions
2 Packs of McCormick's Chili Spice (1 of the original and 1 of the Hot)
1 28 Oz Can of Hunt's Diced Tomatoes
1 28 Oz Can of Hunt's Tomato Sauce
1 14 Oz Can Of Dark Red Kidney Beans
1 14 Oz Can Of Pinto Beans

In a 5 Qt Dutch Oven.

Dice and saute the bell peppers and onions using about a table spoon of olive oil. Add the ground meat and increase the heat a little, until meat is brown. Drain off any excess oil if you feel the need. Add the McCormicks spices, tomatoes, and tomato sauce.
Simmer this mixture for about an hour on Med. low heat. Add the beans and continue to simmer another half to 1 full hour.

At this point it's ready to eat, but frankly, I like to put it in the refrigerator for a couple of days. That last step just makes it even better.
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Old 02-02-2005, 02:18 PM
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Default RE: Need a good chilli recipe please.

NO NO NO.......

Try this:

4-5lbs of chuck roast, cut into 1" cubes (you can substitute venison as well)
1 cup onions
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped poblano peppers (if you cannot find them, substitute bell pepper)
2 tablspoons minced garlic
2 tablespoons chopped jalepenos
2-8oz cans of tomato paste
5 cans low sodium beef broth
1 cup bourbon
2 cans ranch style beans
5 tablespoons chili powder
2 tablespoons paprika
2 tablespoons cumino
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne (add more if you want it spicier)
1 tablespoon brown sugar
2 tablespoons wylers beef boullion granules
2 tablespoons wylers chicken boullion granules
1 packet goya sauzon (it is in the hispanic section of the grocery store. It is a flavor additive(msg))
2 tablespoons olive oil
2 cans beer
1 cup chopped cilantro

Heat olive oil in a heavy large stock pot. Sautee onions, carrots, celery, poblano and jalepeno peppers until soft over medium high heat. Add garlic and sautee for another minute. Lower heat and add tomato paste stirring constantly for 5-10 minutes. Add beef broth and bourbon and wisk together. Add chili powder, cumin, paprika, salt, black, cayenne pepper, boullion granules, brown sugar and goya sauzon.

In a seperate pan (this can be done ahead of time), brown the cubed chuck roast. Drain excess fat, then add to the chili pot. Add 2 cans of beer. You might need to add some water too depending on how thick you want the chili.

Cover and simmer at low-medium for 3 hours stirring often. Uncover and simmer for 3 more hours. If the chili gets too thick, you can always add more water or beer. Puree the 2 cans of ranch style beans in a food processer and add to the chili. Add the chopped cilantro. Serve with homemade tortilla chips grated cheese and chopped onions.

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