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Cold weather means time for chili!!

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Cold weather means time for chili!!

Old 11-01-2010, 08:17 AM
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Smile Cold weather means time for chili!!

I do not have a good recipe for chili, but really want one.
I have a crock pot and all the needed regular pots.
A nice pot of some steaming hot goodness would be perfect to chew on during Striper fishing.
Care to share some recipes?
Old 11-01-2010, 07:46 PM
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Retired, no time to do lengthy cooking. I'm too busy playing trying to make up for lost time during working career.

I just use package mixes and add some hot sauce.
Old 11-02-2010, 07:05 AM
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Steve,

To me the best chili is the simplest.

Start by sautéing w olive oil (in a lg stew pot) till brown a couple of handfuls of chopped onion, maybe a finely chopped small bell pepper if you like bell peppers. Remove the browned vegs and place a couple of pounds of ground meat in the skillet. I prefer to grind meat at home because I pass it through a 3/8 inch plate (one time) to keep it together. Maybe your butcher can do a chili ground for you or simply cut the meat by hand into chunks about ¼ by ¼ inch. Most grocery store ground meat is double ground and makes better hot dog chili. Use a ground round or chuck, something that isn’t all fat

Once the meat is browned, drain and skim the fat from all that good juice.

Return the vegs to the pot, add a couple of cans of loosely chopped whole tomatoes with juice, a couple of teaspoons of finely minced garlic, a Tablespoon of oregano and the defatted meat juices. Let cook 15 to 20 until the tomatoes have broken down a bit and the garlic is soft.

Return the meat to the pot, season with salt and pepper. Add a couple of Tablespoons of fresh chili power and taste. If the chili is to dry add a can of tomato sauce. Let cook on low for about an hour until the chili thickens and develops a nice smooth flavor. . If the chili doesn’t thicken up add a can of tomato paste and cook for an additional 10 minutes. If the chili is too thick add a bit of beef stock.

You need to check for taste along the way. I don’t use specific amounts of any ingredient because as the cook you get to decide how much seasoning goes into the pot.

You can always add a bit of hot sauce or more chili powder (be careful because the heat will build once the chili goes in the fridge). Here’s a hint, if you find that the chili has a bit too much heat you can add a couple of Tablespoons of sugar to temper some of the heat.

Good eaten
Old 11-02-2010, 08:44 AM
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Sounds good, what time will you have it ready? LOL!
I like the adoluline sausage, or however you spell it.
That and some mild snausages.
Not crazy about tomatoes so I'll use the paste instead of the stewed or chunk tomato.
And of course beans!!!!
Old 11-06-2010, 02:52 PM
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Have a pot on right now. It was pretty nipply out today. I can never give a recipe because I normally just make it however I feel at the time. Today I pureed and sauteed onions, bell peppers and garlic, along with ground beef. Added some beef brisket that I smoked last weekend and was still in the fridge, along with spices.....and of course, always a bay leaf. Also, canned tomatoes from the garden and some beef stock and tomatoe juice. Don't forget the beans.
Old 11-06-2010, 08:39 PM
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Originally Posted by KJS View Post
Have a pot on right now. It was pretty nipply out today. I can never give a recipe because I normally just make it however I feel at the time. Today I pureed and sauteed onions, bell peppers and garlic, along with ground beef. Added some beef brisket that I smoked last weekend and was still in the fridge, along with spices.....and of course, always a bay leaf. Also, canned tomatoes from the garden and some beef stock and tomatoe juice. Don't forget the beans.
If it was "nipply" out today, do you think chili is the right food for the occasion?
Old 01-08-2011, 12:23 PM
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I have the peppers, the last batch I made was with all steak it really turned out great unfortunatly I was just winging the recipe and don't know exactly what I put in, I do know it was plenty hot
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Old 10-26-2011, 08:32 PM
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Man, if you put all those habaneros in, I don't want your chili.
Old 11-19-2011, 10:00 PM
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No, not all of them, just enough to make you sweat : )
Old 01-03-2012, 01:52 PM
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Originally Posted by alblancher View Post
Steve,

To me the best chili is the simplest.
I agree

This is how I make it

I use 2-3 lbs of deer burger(mine has bacon fat added when they process it), if just regular I would brown some bacon first or just use ground beef

I have also substituted deer tenderloin cut in big cubes which is even better

This is the real "trick", I just add a 2 packages(or go to Sams and buy it in bulk) of McCormicks chili seasoning

After I brown the meat I add 1 large can of black beans and 2 med cans of red kidney beans, 1 can of crushed tomatoes and I will also add a couple of cubed up fresh tomatoes if I have them handy

I will salt and pepper a little and sometimes will pop in a few other spices but that is about it

Let it simmer for about 20 minutes

serve w shredded cheddar cheese and sour cream

Very simple and people that eat it LOVE it
Old 01-04-2012, 06:01 PM
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We just brown up some hamburger meat, drain, add a big bottle of V8 juice, one can each of light and dark kidney beans and a can of black beans. one small can of green chili's, we sometimes throw in a can of corn. Salt and Pepper.Simmer a while and its ready. Add grated cheese and sour cream when its in the bowl. Grate with a cold beer!
Old 01-05-2012, 09:14 PM
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OK, this is cheating, but it makes really good chili. Buy the Bush's chili beans, add 1 lb hamburger and 1 can tomatoes, cook about 10 minutes and eat. It's way better than you probably think.
Old 01-06-2012, 03:56 AM
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Originally Posted by SurfFishLife View Post
OK, this is cheating, but it makes really good chili. Buy the Bush's chili beans,
Yea hurt my feelings first time I bought some of those, pretty damn good like the come
Old 01-07-2012, 12:07 PM
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Here's a quick and easy recipe that's really good.

1 lb. ground beef
1 packet McCormick mild chili powder
1 small can tomato sauce
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can chili beans

Just brown and drain meat and add your ingredients. Personally I like to add some chopped onion, garlic salt, and Tony Chachere's creole seasoning to the meat while I'm browning it.
Old 01-09-2012, 05:02 AM
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The best chili recipe I have found, so far, comes off the side of a container of mixed dried beans available at Costco. It is the prefect balance of chili powder, cumin, cayenne pepper, and oregano. Except for tomato sauce, there isn't "canned" anything in it. Strangely, it dawned on me the recipe is 100% vegan and I didn't miss the meat. You can add meat or sausage to the recipe easy enough, but the balance of fresh flavors is superb.


Eta: here is the recipe, tweaked a little.

600g dried beans
60ml olive oil
250g chopped onion
350g chopped sweet red bell pepper
30g garlic, fine chopped or pressed
16g chili powder
3-1/5g ground cumin
2g crushed oregano
2g cayenne pepper
450g tomato paste (14 or 15 or16 oz can)
2 or 3 tomatoes, peeled, seeded, and chopped (or use a 14 or 15 or 16 oz can of chopped tomatoes)

Cook the beans, drain reserving 300ml of the thick dark bean cooking water.
In heavy bottom pan (or dutch oven) heat the olive oil, fry the onion red bell pepper and garlic until soft, about 5 minutes.
Add the spices (chili powder, cumin, oregano, cayenne pepper), cook and stir constantly to release the flavors, about 2 minutes.
Add the beans, tomatoes, and tomato sauce, mix well.
If too thick, add some of the reserved bean cooking water until you have the consistency you like.
Bring to a boil and reduce the heat, cook for 1/2 to combine the flavors.

Note: the recipe came off a container of mixed beans. You can buy a 1-lb (454g) bag of 15 or 16 dried beans at any supermarket and use it. Or use whatever beans you prefer, e.g. into or kidney beans.

That there is the best chili have ever made ... and it is libtard vegan! It is easy to see you can add meat in there as you like.

Last edited by Eyeball; 01-09-2012 at 01:12 PM.
Old 01-09-2012, 07:17 PM
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Originally Posted by Bayslayer View Post
Here's a quick and easy recipe that's really good.

1 lb. ground beef
1 packet McCormick mild chili powder
1 small can tomato sauce
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can chili beans

Just brown and drain meat and add your ingredients. Personally I like to add some chopped onion, garlic salt, and Tony Chachere's creole seasoning to the meat while I'm browning it.
Pretty much what I do and you are right very simple and good, normally use deer burger instead of ground beef
Old 01-09-2012, 07:43 PM
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Originally Posted by Bayslayer View Post
Here's a quick and easy recipe that's really good.

1 lb. ground beef
1 packet McCormick mild chili powder
1 small can tomato sauce
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can chili beans

Just brown and drain meat and add your ingredients. Personally I like to add some chopped onion, garlic salt, and Tony Chachere's creole seasoning to the meat while I'm browning it.
Pretty much what I do and you are right very simple and good, normally use deer burger instead of ground beef
Old 01-10-2012, 11:55 AM
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Originally Posted by Bayslayer View Post

1 lb. ground beef
1 packet McCormick mild chili powder
1 small can tomato sauce
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can chili beans

When I read this recipe I though was why not just buy a can of already made chili? ;?

Old 01-10-2012, 09:39 PM
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Originally Posted by Eyeball View Post
When I read this recipe I though was why not just buy a can of already made chili? ;?

All I know is it's really good. Everyone always loves it and brags on it. I've never had chili just out of a can, except on hotdogs. The Stagg chili looks pretty good in the pic, but I would bet my recipe is better.
Old 01-27-2012, 04:08 AM
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They all look like good recipes....here's one from the BGE site....its always a crowd pleaser when I make it...I omit the cinnamon though....GL

Cow Lickin’ Chili

Ingredients :

Olive Oil
1.5 - 2 lbs. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded amd chopped fine)
1 Tbs. Garlic (minced)
1 (28 oz.) can Diced Tomatoes and liquid
1 (15 oz.) can Diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
1 can (29 oz.) Hominy (drained) - optional
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
2 (1 oz.) squares Baker's Semi-Sweet Chocolate
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. dried Oregano
3 Tbs. DP Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
*Note : you may want to remove the seeds from these dried peppers before adding so they don't release during cooking.

Wood Chunks

Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
Close lid and cook until all the meat is browned, stirring every few minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.
Add remaining ingredients and cook, uncovered, for about 2 or more hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
Remove bay leaves, dried chiles and serve.

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