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Can someone help! Need receipe for some bomb chili! Can someone help?

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I am having a chili cook off with some neighboors and never made chili before, so I need a bomb receipe so that I can blow them out of the kitchen. Can someone please help? Thanks for all your reply's!

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    1. Look around for recipes for Cincinnati Chili. It's got cinammon, and maybe a few sprinkles of coffee granules. It's really special.

      1. The word 'chili' means different things to different people, that much I do know...I'm going to offer a recipe that uses ground beef...there are those who would say that this is not "real" chili because it has to have cubes of beef, not ground beef...and I respect that. But we love this recipe...I use 1/4 cup of chili powder (there again, you can buy all different kinds of chili powder!) for this, not the 1/2 cup in the recipe. The beer really adds flavor, too. The lime crema is a must for this also:

        http://www.epicurious.com/recipes/rec...

        1. I got my basic recipe off of the Carroll Shelby Chili Fixin's bag, the older version. The big difference between Shelby's procedure and mine is that I put the chili powder in with the meat after it's browned, and stir it around and fry it for a while before adding any liquid. This deepens the flavor and makes it really taste like what I think of as CHILI, as opposed to the wan tomato-and-hamburger soup my mom made. It goes like this:

          - 2 lbs. beef round or chuck, cut into small cubes ("about the size of your little toe" was what the Shelby bag used to say).
          - some fat for frying - suet is best (you don't need much) but you can use oil or whatever.
          - 1/4 cup good chili powder*
          - cayenne pepper to taste
          - 8 oz. can of tomato sauce - use El Pato for some extra kick - plus two cans of water.
          - about 1/4 cup dry masa harina.

          Optional and frowned upon by the Chili Puritans: chopped canned green chiles, chopped canned tomatoes OR Ro-Tel tomatoes with chiles, canned beans of whatever color, chopped onion cooked with the meat, grated sharp cheddar as a topping.

          * I use a mixture of Gebhart's prepared chili powder and powdered red ancho chiles. For an interesting extra flavor, some Spanish smoked paprika mixed in is good, too.

          Heat an iron Dutch oven or chicken-fryer, then melt in enough fat to brown your meat. Fry the meat until it's brown, then sprinkle the chili powder (and cayenne, if using) over the meat and stir until the powder is dark and fragrant. Pour in the tomato sauce and water, stir well, bring just to the boil, then turn the heat down and simmer for about fifteen minutes, stirring occasionally. (This is when you should add tomatoes and/or green chiles, if you've decided to be a heretic.)

          Put the masa into a small bowl and whisk in enough cold water to make a kind of runny gruel. Pour the masa mixture into the chili, stirring constantly. (Heretics may add beans at this point.) After the chili has become thick, add salt to taste, and let the chili sit on low heat for a while to let the flavors blend.

          Variations accepted by the Brethren: other meats in place of or in addition to beef may include venison, buffalo, moose or pork. Broth, beer or bouillon may be used in place of some of the water. True purists will soak dried chiles in hot water, purée them in a blender, strain the result through a tamis or fine sieve, and use this instead of any tomato product.

          And the Truest Purist will refuse even to admit the existence of Cincinnati.

          1 Reply
          1. re: Will Owen

            Six months later... I'll be using the Carroll Shelby mix along with 2 lb diced up (not ground) chuck -- is 15 mins really long enough for the meat to get tender?

          2. To make REAL chili, you have to start with dried peppers -- New Mexico are good, or Anaheim, if you don't want the chili too hot to eat. Cut the dried peppers open and remove the seeds; if you want the chili to end up relatively hot, leave the ribs in, otherwise remove them. Put the cut-up, seeded peppers in a bowl and cover them with boiling water. Let them sit for an hour or so. Drain them, saving the liquid. Put them in a food processor with the metal knife in, and puree them -- adding some of the soaking liquid as you puree them, so you end up with a mix that's the consistency of a cream soup.

            Meanwhile, take a couple of pounds of meat -- I like to use cheap beef (chuck, say) and pork in equal proportions -- and cut it into very small cubes, say 1/8" on each side. You're not chopping the meat, you're not grinding the meat, and you're not cutting it up for stew, you're just cutting it up very small. Also peel, smash, and mince up maybe 10 cloves of garlic, and chop an onion. In a big pot (I use a cast-iron dutch oven) put in a little oil or (better yet) lard or (even better yet) render a cube of beef suet and remove anything that doesn't melt. Over low heat add the garlic and let it cook for a minute or so -- don't let it even get close to brown or crisp. Then add the onion and let it cook until it gets translucent, maybe 5 minutes. Then turn up the heat and add the meat, and let it brown a little. Add the pureed chilis, a little water, some salt (not much at this point), a bunch of black pepper, and bunch of ground cumin.

            Let it cook for, say, an hour, adding more of the pureed chilis and/or some water if it starts to get too thick. Add another 5 or 6 cloves of minced garlic, more cumin if it doesn't taste enough like chili (because it's the cumin that makes it taste like chili), and, if you want it hotter, something to make it hotter -- a chopped-up fresh jalapeno or other hot pepper, some Tabasco or Mexican hot sauce, whatever. Or some cayenne pepper, or more black pepper.

            Let it simmer for a few more hours, stirring every so often, tasting it and adding more minced garlic every hour and more cumin, black pepper, hot stuff, and pureed chilis and/or water as needed. What you are aiming for is a consistency that's much thicker than soup, but thinner than, say, pancake batter, and chock full o'melted-down meat. This isn't rocket science; the bottom line is that it should come out the consistency of, you know, chili. Shortly before you're ready to serve it, add a tablespoon of sugar and, if you think it's too thin, a tablespoon or two of masa dissolved in a few ounces of water.

            Remember this: THERE ARE NO BEANS OR TOMATOES IN CHILI.

            Put the pot on the table with a ladle in it. Also put on the table a bowl of cooked pinto or white beans (canned ones that you have warmed up and drained are fine), a plate of Saltine crackers, a bowl of chopped onions, and a bowl and soup spoon for each participant. Also lots of napkins, and chilled glasses or mugs for beer. Also beer. Each participant may, if he or she desires, put some beans in the bottom of his or her bowl, then add chili. (If no beans, put the chili right on in there). Crush some Saltines between the palms and sprinkle them on top. Add some chopped onions. Eat the chili. Drink the beer. Drink another beer.