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Chili recipes to share?

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On a cold, rainy Monday here in Raleigh, I decided to take the day off since work was slow. I just put on a pot of chili for tonight. My favorite recipe is one from Food TV that involves chili with a few Hershey's kisses added. Anyone have a favorite chili recipe worth sharing, since I'm sure there will be more days like today to come? The one I'm cooking today is listed below. Thanks.

Tom Haye's Chili with Chocolate

2 lb. ground beef
2 med. onions, chopped
2 cloves garlic, minced
2 tbsp. olive oil
6 (8 oz) cans tomato sauce
2 tblsp chili powder
2 - 4 hersheys chocolate kisses
2 (15 oz) cans kidney beans undrained
Garnish with shredded cheese

Cook first 3 ingred. in olive oil in Dutch oven over med. heat. Stir till beef crumbles, then drain. Return to Dutch oven, then add chili powder, tomato sauce, & choc. kisses. Cook over low heat for 5 min. Add beans & cook till thoroughly heated. Garnish if desired.

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  1. My chili kind of came into its own when I started using the Carroll Shelby chili kits! Now I follow the same general methods whether I'm using Ol' Shel's brown-bagged ingredients or my own. My one departure from the recipe on the bag is that I ALWAYS fry the chili powder with the meat for a while before adding any liquid. Anyway, mine usually goes like this:

    2 lbs. meat - coarsely chopped lean beef, ground beef, ground turkey, whatever. Some pork, even.

    oil for browning, as needed

    1/2 cup chili powder/powdered chile: I use a mixture of Gebhart's and powdered New Mexico chile

    1 onion + 2 cloves garlic, chopped (optional)

    1 8-oz can tomato sauce (either Contadina or El Pato, depending on my mood) plus 2 cans of water

    green chiles, chopped, and/or Ro-Tel tomatoes w/chiles (optional)

    1/4 cup instant masa

    salt to taste

    plus beans or not; if I'm making this for my wife, it's gotta have LOTS of beans - up to four cans, usually mixed (pintos, navy, kidney, maybe some w/chili gravy).

    Brown the meat in hot oil - if it's turkey, of course it won't brown, and it'll give off a ton of juice, which I suck out with a bulb baster and add to the tomato sauce/water mixture. If you're using onion and/or garlic, cook that in here too. When the meat's no longer pink, stir in the chili/chile powder and keep stirring until it's darkened and fragrant. Dump in the tomato sauce and water, stir well, add the chiles and/or tomatoes if you're using them, and bring it all to a boil. Turn it down to a simmer and cook for about 10-15 minutes.

    Make a runny paste of masa and cold water, turn the heat up a little, and drool the paste in while stirring to incorporate. Add salt to taste, let the stuff cook for another five minutes, then add beans if you're doing that. Heat everything through, then cover and let sit on a warm burner or hot tray for a while before serving - or, even better, make it the day before and reheat it. I like to make a fairly spicy cornbread to serve with this, too, as well as a lot of shredded sharp cheddar.

    My vessel of choice is either a dutch oven or chicken fryer, both iron, though they tend to need re-seasoning afterwards.

    1. My chili kind of came into its own when I started using the Carroll Shelby chili kits! Now I follow the same general methods whether I'm using Ol' Shel's brown-bagged ingredients or my own. My one departure from the recipe on the bag is that I ALWAYS fry the chili powder with the meat for a while before adding any liquid. Anyway, mine usually goes like this:

      2 lbs. meat - coarsely chopped lean beef, ground beef, ground turkey, whatever. Some pork, even.

      oil for browning, as needed

      1/2 cup chili powder/powdered chile: I use a mixture of Gebhart's and powdered New Mexico chile

      1 onion + 2 cloves garlic, chopped (optional)

      1 8-oz can tomato sauce (either Contadina or El Pato, depending on my mood) plus 2 cans of water

      green chiles, chopped, and/or Ro-Tel tomatoes w/chiles (optional)

      1/4 cup instant masa

      salt to taste

      plus beans or not; if I'm making this for my wife, it's gotta have LOTS of beans - up to four cans, usually mixed (pintos, navy, kidney, maybe some w/chili gravy).

      Brown the meat in hot oil - if it's turkey, of course it won't brown, and it'll give off a ton of juice, which I suck out with a bulb baster and add to the tomato sauce/water mixture. If you're using onion and/or garlic, cook that in here too. When the meat's no longer pink, stir in the chili/chile powder and keep stirring until it's darkened and fragrant. Dump in the tomato sauce and water, stir well, add the chiles and/or tomatoes if you're using them, and bring it all to a boil. Turn it down to a simmer and cook for about 10-15 minutes.

      Make a runny paste of masa and cold water, turn the heat up a little, and drool the paste in while stirring to incorporate. Add salt to taste, let the stuff cook for another five minutes, then add beans if you're doing that. Heat everything through, then cover and let sit on a warm burner or hot tray for a while before serving - or, even better, make it the day before and reheat it. I like to make a fairly spicy cornbread to serve with this, too, as well as a lot of shredded sharp cheddar.

      My vessel of choice is either a dutch oven or chicken fryer, both iron, though they tend to need re-seasoning afterwards.

      1. n
        Niki Rothman

        My recipe is really very simple and healthy - but it doesn't taste that way!
        Turkey Chili:
        In a big heavy dutch oven-
        Brown 2 pounds lean (dark meat) ground turkey in a tablespoon of olive oil.
        When browned, remove and add 2 cups minced onion, 2 cups minced (very small dice)mixed red and green bell peps, 2 cups minced celery, 8 cloves smashed garlic - continue to cook until liquid evaporates or veg. are sort of half cooked.
        Add meat back in.
        Mix in 2 big cans crushed tomatoes in puree, 1/2 cup ketchup, a big pinch red pepper flakes, 2 T mild but reasonably fresh chili powder, 2 tsp. cumin, 1 teaspoon dry bruised oregano.
        Simmer for 40 minutes to 1 hour.
        The last twenty minutes add 2 - 3 cans drained kidney beans (depending on how beany you want it) and bring back to the boil on high, then turn it back to a simmer. This last 20 minutes is when to adjust your seasonings. Add more of any of the above of which you feel you want stronger and s & p.
        Use paper towels to lift fat off the surface at the end.
        Of course delicious with grated cheddar or jack.

        1 Reply
        1. re: Niki Rothman

          I love turkey chili as well. Haven't even craved beef chili for a long time. I use chunks of turkey, though. I like that better than ground. The rest of my recipe is close to Niki's. I also vary the type of bean I use - mix garbanzos, black and kidney usually.

          Homemade chili powder is easy to make and tastes better than ready-mix. I think so anyhow.

        2. 2 pounds ground beef
          2 pounds ground veal
          large onion chopped
          green pepper chopped
          2 cloves crushed garlic
          large can chopped tomatoes
          2 large cans tomatoe sauce
          2 envelopes hot chili seasoning
          2 cans kidney beans
          2 cans black beans
          2 cans northern beans
          1 jar whole jalapenos
          1 1/2 tablespoons cayenne pepper
          1 beer

          In large pot, cook first five ingredients together making sure to brown the meat. Add next three ingredients making sure seasoning is mixed up well in tomato mixture. Add all six cans of beans and mix well. Hand slice jalapenos into chili making sure to add the seeds. Add all liquid from jar. Finally add cayenne pepper and beer mixing well. Bring to a slow boil then reduce to simmer for 1 1/2 hours minimum.

          Best the next day.

          1. 3-3-3-3 CHILI (serves 9-12)

            Brown in oil or baconfat
            3 lbs. ground or chopped meat (any kind)
            3 largish onions, chopped

            Add the following and simmer for about 2-1/2 hours:
            3 lbs. tomatoes (fresh or canned, including juice)
            3 lbs. canned beans, pinto or red, drained (or cook 1 lb dry beans)
            1, 2 or 3 hot chiles, chopped - for normal, hot, or fire-alarm strength
            1/3 cup regular chili powder mixture (e.g. Gebhardts or Grandmas)
            1 tablespoon cumin
            1 tablespoon paprika (adds color)
            2 commercial bay leaves, or 1 wild one
            any optional ingredients (see list)
            and of course, salt and pepper

            (Here are some optional ingredients)
            2 or 3 chopped bell peppers, preferably red (highly recommended)
            substitute V-8 juice or bloody mary mix for some of the tomatoes
            1 or 2 carrots, peeled and shredded
            1 or 2 big stalks celery, chopped
            raw Mexican-style chorizo
            beer or wine for thinning
            cornmeal for thickening
            vinegar and sugar for more tang
            After cooking, refrigerate overnight, remove hardened fat, and reheat.

            Before serving, stir in and cook for about 2 minutes:
            4 cloves garlic, pressed
            1 bunch cilantro, chopped (optional)

            WARNING: Do not use kidney beans or tomato soup! These are the trademark of the school cafeteria cook! Also, for the customers who don't think it's fiery enough, set out Mexican hot sauce, not tabasco.