Chili Recipes

[Shoeless Joe]

1 pound sausage (hot)
1 can chili beans/starter (sort of a squat looking can)
2 cans great northern beans
2 cans Rotel tomatoes n green chilis
1 large onion
1 large red bell pepper
3-4 cloves of garlic
cilantro
2 cans beer
salt, pepper, chili powder


gather ingredients. open 1 beer, take drink. brown sausage in pan, dump in pot. rough chop onion per how much you like (at least half) and pan fry in olive oil or sausage grease, dump in pot. take drink of open beer.

put pot on heat, dump in all canned ingredients and put garlic through press into pot. take drink of open beer.

open other beer, dump in pot.

rough chop red bell pepper, dump in pot. chop cilantro to taste, dump in pot. take drink of beer.

add salt, fresh cracked black pepper, chili powder to taste. finish beer.

bring it all to a boil, turn heat down to low and let sit for a while to marry all the ingredients.

get another beer.

 

[Unibomber]

Quick tip I love -- mix your choice of ground beef with Bob Evans Zestu Hot Sausage (the kind that comes in a log). I use about 1 tube for every 2 lbs of whatever beef I use.

 

[beanpole]

Has anyone ever seen elbow macaroni in chili? When I lived in Indiana, a couple people would come to pitch-ins proudly carrying their crockpots of chili with macaroni.

Fail.

 

[Unibomber]

Has anyone ever seen elbow macaroni in chili? When I lived in Indiana, a couple people would come to pitch-ins proudly carrying their crockpots of chili with macaroni.

Fail.

Yes, for some reason people here in the Hoosier state do that. My mom actually used spaghetti noodles. It was good, but I would not call it true chili. I think it may have migrated over from Cincinnati/Ohio where chili-mac and 3- and 5-way chili is popular at Skyline, etc.

 

[ArnoldBabar]

Quick tip I love -- mix your choice of ground beef with Bob Evans Zestu Hot Sausage (the kind that comes in a log). I use about 1 tube for every 2 lbs of whatever beef I use.

Spicy sausage (never seen Bob Evans in the store, but Jimmy Dean's is available everywhere) is a great addition. I like to mix it up -- sausage, ground turkey, even ground buffalo, which is healthy and has a distinctive flavor. I usually use three different kinds of meat and three different kinds of beans in every batch.

 

[Unibomber]

Also a big fan of homemade chili powder. Alton Brown showed how to make it on "Good Eats." I have made it, but used varying peppers with no problems.

http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html

 

[spup1122]

I forgot a diced onion as part of my recipe. Brown it with the meat. My apologies. Sort of loopy today.

 

[Shoeless Joe]

Has anyone ever seen elbow macaroni in chili? When I lived in Indiana, a couple people would come to pitch-ins proudly carrying their crockpots of chili with macaroni.

Fail.

Yes, for some reason people here in the Hoosier state do that. My mom actually used spaghetti noodles. It was good, but I would not call it true chili. I think it may have migrated over from Cincinnati/Ohio where chili-mac and 3- and 5-way chili is popular at Skyline, etc.

I love the town, so my apologies to anyone who likes it, but that is some nasty ****.

 

[Buck]

Add a little high fructose corn syrup.

 

[Frank_Ridgeway]

I used to have a chili cookbook written by a (former?) sports writer, Jenny Kellner. I think my brother-in-law has it now. There's some strange **** in there -- IIRC, one was made with tuna.

She did a good job with the book and it was helpful when I was learning, but chili fanatics make my head hurt. I never measure anything and nothing is a secret. But I do a few things that are unusual. For all I know, I learned them from Kellner's book, but I don't really remember. I think I took a little from one recipe and a little from another and other stuff from somewhere else. I have nothing written down, it's all in my head.

A few things:

If I have it, I use homemade stock (beef, chicken, turkey -- doesn't really matter. it adds body). If not, I use canned or I just throw some roasted pork or beef marrow bones in.

I rarely use all beef. Sometimes all pork, but most often a pork-beef mixture, heavier on the pork.

I use lots of ground, unsweetened chocolate.

Lots and lots of garlic.

I don't usually make it too hot -- I'll use a lot of sweet paprika in addition to conventional chili powder (ancho, chipolte and/or regular supermarket chili powder). For those who want heat, I'll chop up some fresh jalepenos and people can add that to their bowls as needed. And there's a bottle of Tabasco on the table.

Wife likes beans, so I make it with beans. I prefer it without, but not for purist reasons. Black beans and pintos, no kidneys. If I plan a day ahead (no given), I soak dried beans overnight instead of using canned.

I never cook it less than four hours. Usually six.

Lately instead of stovetop, I bake it in the oven in a Le Creuset dutch oven and I think it comes out a lot better.

Carmelize the onions and peppers to start. Brown the meat, deglaze the bottom of the pan with some stock. The brown stuff adds a depth of flavor.

 

[StormSurge]

Thanks all! Much appreciated!

 

[mustangj17]

The key is to undercook the onions. [/kevinmalone]

Best office moment ever.

 

[ADodgen]

Tom Petty really does have a fantastic recipe, and I love spup's as well.

Too bad I quit meat.

 

[JackReacher]

Tom Petty really does have a fantastic recipe, and I love spup's as well.

Too bad I quit meat.

That's only bad for you

Does anyone make chili during the summer? I just can't do it. Gotta be in the winter.

 

[Pancamo]

Tom Petty really does have a fantastic recipe, and I love spup's as well.

Too bad I quit meat.

That's only bad for you

Does anyone make chili during the summer? I just can't do it. Gotta be in the winter.

If you lived in Florida or Arizona, you would never make chili?

 

[JackReacher]

Tom Petty really does have a fantastic recipe, and I love spup's as well.

Too bad I quit meat.

That's only bad for you

Does anyone make chili during the summer? I just can't do it. Gotta be in the winter.

If you lived in Florida or Arizona, you would never make chili?

Damn good point. I'm sure I would. I've just always lived in places were it got cold enough in the winter to make it. Never lived in Florida or Arizona.

 

[ADodgen]

Chili in summer is almost always as a side dish to a cook-out.

 

[93Devil]

Crock pot. And I use turkey meet and beans instead of ground beef because I ate too much bacon during the super bowl one time.

I use pinto beans and kidney beans.

Also, I add in chopped green and red peppers, onions, diced tomatoes (canned usually) and chilli powder.

Top it off with sour cream, some red hot and cheese.

I thought it was a family recipe.

Shame that you spilled it.

 

[93Devil]

I used to follow recipes religiously, but I actually have started to make it from taste alone.

I keep adding until I have the certain taste I am looking for. I know what spice does what, so I just work from there. If I want a meaty chili I will go in one direction. If I want a red, soupy chili, I will go in another.

It also means I will never make the same chili twice.

 

[JackReacher]

Chili in summer is almost always as a side dish to a cook-out.

Not my cookouts. During the summer, especially when I eat outdoors at cookouts and such, I don't like many hot items. (Burgers, dogs and ribs, notwithstanding, of course).

For sides, I usually eat potato or macaroni salad...something like that. Heck, I may give chili a shot this summer.