ISO Great Chili Recipe
I have a pound of coarsely ground pork and two and a half pounds of hangar steak that I will cut up by hand. I've made my own chili many times but am looking for inspiration. Anyone with a great all meat recipe to share?
That's similar to what I usually make, although I've never tried using masa. I have polenta, stone ground grits, and corn meal. Will one of them work? I have small dried chili peppers, dried cayenne peppers, and dried ancho pods (which I've never used and need a tip on how to prepare them). I can run to the store to get jalapenos or common supermarket peppers.
This is my hands down favorite chili recipe. I used masa instead of arrowroot and fresh jalapenas instead of the powder. Also, I just used a single brand of chili powder- Fiesta brand I think.
Dago Reds Wop 'n Good Chili
World Champion 2004
Source: Kathy Hipskind
Submitted By: www.chilicookoff.com
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt’s)
@ 1 ½ hrs Add:
2 tbs chili powder (Gebhardt’s
)5 tsp cumin
¼ tsp msg
1 tbs tabasco sauce
@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 ½ tsp tabasco sauce
¼ tsp red jalapeno powder
1 tbs chili powder (Gebhardt’s)
Salt to taste
@ 2 ½ hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
½ tsp red jalapeno powder
½ tsp cumin
Salt to taste
Glad to see that beans were omitted from the recipe. Gebhardt's, however, is overrated. It has no more flavor than mild paprika. Someone gave me a couple of bottles. I am trying to use them up, so I use the product for color only. One might as well get a good paprika instead. Gebhardt's may have been a good product when made by the original purveyor, but some other company now owns the name.
Here are 3 websites that may be of help to you.
I always make my chili with chunks of meat, never with ground meat. There are never any beans in my chili altho I like beans very much. Refried beans as a side dish are fine. I always have several sources of pungency (heat), many of which are grown in my small garden. The cultivars that I plant are Kung Pao hybrids, cayennes, serranos, Red Savinas (red habaneros) and chocolate habaneros.
I cannot claim to have a recipe because I'm always experimenting. Beer is my source of liquid (chicken broth? yeah, right!).
I just hosted my 1st Chili cook Off - I did a recent Chowhound topic to get ideas for sides. Mine won (both 1st and 2nd place). Here's what I think helped:
I used a mexican amber beer as my liquid
block of bittersweet chocolate (read in quite a few recipes)
used both pork roast (cut small) and beef (both ground and cut small - think it was sirloin) (had a good 4lbs of meat), also added a link of cherizo sausage (cut up small - gave a little more heat)
used bacon for a nice smokey flavor
only 1 28oz can of crushed tomato
used little thai peppers
I like a little beans (only one can though - red kidney)
I don't have a recipe per se, and I just open the cabinet/fridge and starting adding things that I think would work. I may have added a splash of bourbon, worshershire, liquid smoke - I salt and peppered the meat as I cooked it in batches with garlic and onions (with the hot mex. chili powder).