Chili Recipes

[CelisHorn]

Give em up. I have nothing special, use the 3 alarm chili packages and other ingredients. I'd like to hear some great ones so I can put a pot on soon.

 

[hullabelew]

Cin Chili: 92 -93 Terlingua Champ

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes
1 tsp - cooking oil
1 tbsp - dark chili powder
2 tsp - granulated garlic

In a three quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 - 14-1/2 oz can of beef broth
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water
1 tbsp - dark chili powder
2 - serrano peppers
1/2 tsp - salt

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float 2 serrano peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt

Add above ingredients and simmer for 10 minutes.

 

[kbrown]

Just throw stuff in it till it tastes good. I don't think i've ever made chili the same way twice.

 

[TheFied]

Making some chili right now actually. I got my butcher to grind me up 2 pounds of brisket into a "chili cut" (basically a coarser cut of ground beef). It's simmering right now and looks good.

 

[StuckInMemphis]

www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=88

This is the one that I use and it turns out great.

I also get the meat cut into small cubes and don't do grind. I love the texture of the cubed meat.

 

[THEU]

I won't allow for sugar in chili.

 

[Sock Monkey]

This could also be a good Dutch oven recipe for the other poster.

6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
4 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems

PreparationFor chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 2 hours. Season chili to taste with salt and pepper.

 

[Roger]

In reply to:

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[UTIceberg]

I second the "just throw stuff in" notion. I've made a lot of chili over the years and used to try and massage things in and out of recipes to try and get this taste or that. Just start with making sure you add about 2 TBLs of chili powder per 1 lbs of meat and then just experiment from there.

 

[Wishbonemac]

Consider making your own chili powder, here's some examples. Many stores have lots of different types of ground chiles and you can add some very deep and rich flavors that pre-bottled stuff can't match:
The Link

 

[accuratehorn]

You can go to the Terlingua chili cook-off site and printout contest winning recipes, like the Cin chili recipe above. But keep in mind that contest chili and home eating chili are two different animals.
At a contest, the judges get a small paper cup with about two mouthfuls to taste. The spiciness needs to be high to make an impression. This is frequently too hot for a large bowl.
When making the Cin-cin chili above, I cut down the hotness by about 1/2 for my wife's sake. You need to experiment with this.
You can order the chili powders in the mail from Pendery's in Fort Worth. They have a great catalog with all the odd ingredients called for in these recipes. For example, you won't find jalepeno powder down at HEB. You find mostly "chili powder," which is a blend of some chili with other spices, usually including salt and MSG.
Pure jalepeno powder is like radioactive nuclear waste-must be handled very carefully. Don't breathe it, don't get it on your fingers or lips. A small amount goes a long way. Same with some of the other pure chili powders.
Pick a recipe like the cin-cin, but vary it to your taste by adding your own fresh ingredients, your own ground up powders, some people add tomatoes, bell peppers, various meats like buffalo, pork. Substitute half the water at least for dark beer.
Hey, I need to make chili this weekend.