Can someone help! Need receipe for some bomb chili! Can someone help?
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!
Here's a great recipe I got once for tailgating!
High Flyin’ Chili
1 chopped Yellow Onion
1 Chopped Green Bell Pepper
1 Chopped Red Bell Pepper
1 Chopped Jalapeno Pepper
2 lbs. Ground Beef
2 (15 oz) cans crushed tomatoes
2 (15 oz) cans Pinto Beans
2 cloves garlic – minced
1 cup white wine
3 tbsps. Chili powder
½ tea. Cayenne
1 tsp. Cumin
1 tsp. Oregano
1 tsp. Pepper
1 tsp. Salt
Directions: Brown ground beef. Sauté onions, bell peppers, jalapeno pepper and garlic. Mix all with other ingredients. Cook in crock-pot on low for two to three hours. Place in a suitable pot to keep hot on the portable grill. Serves 12 hungry football souls.
Here's another great one from the Joy of Cooking.....I've made this many, many times and it is always a crowd pleaser....You might say it aint Texas Red, but you can't say it aint good.....and EASY.
Ohio Farmhouse Chili
1 pound pork sausage
1 large onion, chopped
1 celery stalk, diced
1 28-ounce can (3 1/2 cups) whole tomatoes, chopped
2 cups tomato juice or chicken broth (or a mixture of the two)
1 to 2 tablespoons maple syrup or molasses
2 teaspoon ground cumin
1 1/2 teaspoon powdered sage
1/2 teaspoon ground black pepper
Two 19-ounce cans (3 1/2 to 4 cups) cooked red kidney beans, drained and rinsed
Brown sausage and onion in a large skillet. Toward the end of the browning, add celery.
When the celery is softened, add all other ingredients except kedney beans. Simmer for 20 minutes.
Add kidney beans.
Simmer for 15 minutes and serve.
Obviously, chili is whatever you like it to be and there are hundreds of variations possible. A few things we've found to make a substantial difference:
- about 1/4 to 1/3 of the beef replaced with hot Italian sausage removed from the casings
- dry-roasting the powdered spices (cumin, oregano, coriander, chili powder, etc.) before adding to the pot
- "secret" ingredient: a little dry cocoa powder dissolved in hot water. You won't taste chocolate, but it seems to enrich and deepen the final flavors.
Sounds like its a casual event, but are there any parameters? I mean - are you talking all beef? Does it have to be beanless or tomato-less?
While others alluded to chili wars, I've always understood some aspects of "authentic" to be fairly well accepted - like no beans for instance. But that doesn't mean you can't make an outstanding variation and still come up with a prize-winning concoction.
I'm sure some will throw darts at me, but I like to use ground turkey and small white beans. I can't tell you how many people I've made this for and they rarely have any idea that it's turkey. Everything else is pretty typical as far as spices (chili powder, cumin, basil, cayenne, s&p), veggies (onions, bell pepper, anaheims, habaneros), and tomatoes (I like to use a combo of crushed and diced). Sometimes I throw a bottle of beer in and often add hot sauce.
One suggestion I will make that I've been big on lately is seasoning as you go. Whenever you add an ingredient, add several dashes of each seasoning - starting from the very beginning when you brown the meat. I always see these chili cook-offs on TV, they all seem to have this magical spice dump somewhere near the end. Both cook--offs that I went too (only as an observer), the best chilis were seasoned like I described. Then I started trying it myself and it made a big difference.
Good luck - let us know how it goes.
Because I live with a Vegetarian, I tend to make vegetarian chili. (as with all my recipes this one is.. not precise.. All the ingredients are listed, quantities vary from one day to the next. I fry 1-2 onions, garlic, cumin seeds, 1 red pepper, and 1 green pepper in oil. Add a can of kidney beans, a can of pinto beans, a can of black beans, a can of pink beans and a can of garbonzos. Follow with two cans of big tomatoes. (can be diced but i usually just chop up the whole plums). Follow this with chili powder, coriander powder, cinnamon, a small cone of guur (I am not sure of the mexican name or the english name, Indians call it guur: its the cones of molassesy cane sugar), a couple tablespoons of cocoa powder, some cider vinegar, 4 cans of water, a small can tomato paste or tomato sauce. Let it cook down to an appropriate consistency, add oregano and a bag of frozen sweet corn, once the corn is hot, I serve. Sometimes beer makes an appearance instead of cider vinegar. Sometime i like to use ancho chili puree also. Cubed zucchini will sometimes make an appearance as well.
It's not exact and some may not call it chili, but it usually turns out well for me.
Trouble with any chili discussion is it leads to religious wars. One Member's Article of Faith is another True Believer's heresy.
I've been practicing chili cookery for several decades now, under the basic philosophy that chili should be a cheap, tasty, filling, meal-in-a-bowl to feed a crowd. Here are my principles --
Diced meat or burger? Whatever works for you. A big markdown sale on hamburger meat is what usually inspires a chili effort on my part.
Beans? Sure. Pintos or small red beans are best. NO kidney beans allowed - they have too much of a presence, being big and with a tough skin. Kidney beans belong in salads. If your chili is intended for chili dogs or chili burgers, you can (and should) leave out the beans.
Tomato? Absolutely. Any so-called chili prohibiting tomato should be called "Chile Colorado" so folks will know what we're talking about.
Onions? Of course, generously. And red bell peppers, too, if you have them. A stalk of celery or a carrot won't hurt. The idea is to add extra nutrients as well as flavors and texture to the chili.
My rule of thumb for ingredients is: one third meat, one third beans, one third veggie stuff.
Seasonings must include chile powder, oregano and cumin. All else is up to you.
Chili should s l o o o w l y simmer for 2+ hours, to dissolve the veggies into a thick-textured sauce.
Chili must sit overnight before being reheated and served. Same-day chili tastes unready and not as mellow.
Let me make it easy on you...
Use the Lawry's packet recipe but use a can of pinto beans as well as the red kidneys.
Puree half of each can (pintos, kidneys, tomatoes) in the food processor and leave the other half whole.
Throw in a can of El Pato Jalapeno Salsa.
They'll rave. You'll glow with pride. Don't forget the Fritos and sour cream.
There are a bunch of great recipes on the Chili Appreciation Society International Website:
http://www.chili.org/recipes.html and also in the Chili Recipe Database
Here's one of my favorites:
Frank X Tolbert's Original Texas Chili from texas Cooking
2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and
add water to barely cover. Bring to a boil, remove from the heat, cover and let
stand for 15 minutes. Transfer the chiles and their soaking water to a blender
or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for
6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed
chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it
and the juices to the pot. Add enough stock or water to just cover the meat.
Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and
continue to simmer, uncovered, stirring occasionally, until the meat is very
tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim
any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.
Note: There's an easy way to remove excess fat from this or any dish, but
you have to make it ahead of time. Let the chili cool, then refrigerate it for
several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature.
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.
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.
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: