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Jan 15, 2008 02:47 PM

NEEDED: a really good chili recipe

I am open to all options- I've never, ever made chili and now I need to bring a crokpot of it to an event in two weeks!

I'd love some ideas- thanks!

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  1. Well this is not gourmet but it taste great and everyone always asks for the recipe.

    1 lb ground chuck
    1 lb ground sausage, (spicey if you like it)
    1 C chopped bell pepper
    1 C chopped onion
    1 C chopped celery

    Cook first five ingredients until meat is done.
    Move to a crockpot and combine with:

    1 large can of kidney beans
    1 large can of pinto beans
    1 large can of chopped tomatoes
    1 bottle of V8 32 oz (I think)
    Add ground pepper, garlic, cumin and Gebhart's Chili Powder to desired taste. I try to cook for at least a couple of hours, just to let the seasonings meld, but it's not necessary.

    6 Replies
    1. re: othervoice

      It's just a coincidence that I'm from Boston; this recipe for Boston Marathon Chili is my go-to chili recipe. Pure heaven. Freezes well. Go Pats!

      1. re: othervoice

        Try Bloody Mary mix instead of V8. It "kicks it up a notch". Sorry for the Emeril cliche...

        1. re: Gail

          No need for the apology.....I've also tried it with the BMM and it's awesome, just a little more expensive. I wonder if you added a little Vodka, would that really "kick it up a notch?"

          1. re: othervoice

            Hey, I use Mex beer AND BMM in my chili.

        2. re: othervoice

          Here are, 8 of My "Favorite" Chili Recipes:

          15 Minute Chili

          3/4 pound ground beef
          2 tablespoons chili powder
          2 (14.5 ounce) cans Delmonte Diced Tomatoes with Zesty Green Chilies
          2 (8 ounce) cans tomato sauce
          1 (16 ounce) can Bushs Light Red Kidney Beans, drained

          Toppings For Chili - shredded sharp cheddar cheese,
          sour cream, and sliced green onions

          In a large skillet; brown the ground beef.
          Remove from heat and drain.
          Add chili powder; stir meat.
          Add tomatoes, tomato sauce and beans.
          Cook over medium-high heat for 10 minutes; stirring occasionally.
          Serve immediately.


          White Chili

          An "excellant" white bean/chicken chili.
          Cooking time, also includes baking the chicken, as well as simmering the soup.

          Cooking Time: 2 hours
          Prep Time: 30 minutes
          About 10 servings

          1-1/2 lbs. boneless, skinless, chicken breasts
          garlic powder
          onion powder
          ground black pepper
          2 (14-1/2 ounce) cans chicken broth
          2 (15 ounce) cans white great northern beans, undrained
          1 (15 ounce) can cannellini white kidney beans, undrained
          1 (4 ounce) can Ortega Diced Green Chilies
          1 cup finely chopped onions
          2 tablespoons minced garlic
          2 teaspoons chili powder
          2 teaspoons ground cumin
          2 teaspoons dried oregano
          1 teaspoon ground cayenne red pepper
          3-5 dashes Tabasco Sauce (or) hot pepper sauce

          Preheat oven to 350 degrees.

          Season both sides of the chicken breasts, with some of the garlic powder,
          onion powder, and black pepper.

          Arrange in a greased 13x9x2-inch baking pan.

          Bake for 30 minutes in the 350 degree oven; remove from pan,
          and set aside to cool for just a bit.

          When cooled some-what, slice and cut into small pieces.

          In a Dutch oven, (or large soup kettle) add the cut-up chicken, chicken broth,
          northern beans, cannellini beans, diced green chiles, chopped onions,
          minced garlic, chili powder, cumin, oregano, cayenne red pepper and tabasco.

          Bring to a boil, then reduce heat and simmer, (covered) for 1 hour.

          Note: This recipe originally calls for 3-(15 oz.) cans white great norhtern beans,
          but I just add two.

          It also says to add 2 (heaping teaspoons) of cumin and oregano;
          for those who like their chili a bit more spicy.

          Domestic Goddess Chili

          Ive been preparing this chili for 16 years.
          Its my "favorite" chili.

          2 lbs. ground beef
          1 cup choppped onions
          1/4 cup chili powder
          2 teaspoons minced garlic
          2 (15 ounce) cans tomato sauce
          2 (8 ounce) jars taco sauce, mild or medium
          2 (15 ounce) cans red kidney beans, drained and rinsed
          shredded cheddar cheese
          tortilla chips

          Cook ground beef in Dutch oven over high heat; stirring to break up meat,
          until no longer pink (for 3 minutes).

          Add onions; cook and stirring until translucent (for 2 minutes).

          Stir in chili powder and garlic; cook one minute.

          Stir in tomato sauce and taco sauce.

          Bring to a boil; reduce heat, and simmer (uncovered) for 10 minutes.

          Stir in kidney beans and heat through.

          Top each bowl with shredded cheddar cheese, and scoop up chili with tortilla chips.

          Makes 8-10 servings.

          Note: This recipe calls for 2-(15 oz.) cans of kidney beans, but I only add one.

          Chili Con Carne with Tomatoes

          1 lb. ground beef
          2 medium onions, chopped (about 1 cup)
          1 cup chopped green peppers
          1 (28 ounce) can tomatoes, cut-up
          1 (8 ounce) can tomato sauce
          2 teaspoons chili powder
          1 teaspoon salt
          1/8 teaspoon cayenne red pepper
          1/8 teaspoon paprika
          1 (15-1/2 ounce) can kidney beans, drained

          Cook and stir ground beef, onion and green pepper in a large skillet,
          until meat is brown and onion is tender; drain off fat.

          Stir in remaining ingredients except kidney beans.

          Heat to boiling.

          Reduce heat; cover and simmer 2 hours; stirring occasionally
          (or cook uncovered about 45 minutes).

          Stir in beans; heat through.

          Serves 4 or 5 (about 1 cup each).

          Cincinnati Chili

          I really enjoy this chili.
          Not too spicy, yet a touch of sweet seasoning added.

          1 lb. lean ground beef
          1 small onion, finely chopped
          1 teaspoon minced garlic
          1 cup water
          2 (15 ounce) cans tomato sauce
          1 tablespoon unsweetened cocoa powder
          1 tablespoon Worcestershire Sauce
          1 teaspoon beef bouillon granules
          1 teaspoon ground cinnamon
          1 teaspoon chili powder
          1 teaspoon ground cumin
          1/2 teaspoon salt
          1/8 teaspoon ground allspice
          1/8 teaspoon ground cloves
          1 (16 ounce) box uncooked long spaghetti
          1 (8 ounce) package shredded sharp cheddar cheese
          1 red onion, chopped

          In a Dutch Oven over medium-high heat, cook ground beef;
          stirring occasionally, until browned; (4 to 5 minutes) drain off fat.

          Add onion and garlic; cooking until browned (2 to 3 minutes).

          Stir in the next 11 ingredients.

          Continue cooking until mixture comes to a boil (about 4 to 5 minutes).

          Reduce heat to low, cover and cook 60 minutes; stirring occasionally.

          Meanwhile, cook spaghetti according to pkg. directions; drain.

          To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.

          Top each bowl with desired amount of shredded cheddar cheese,
          and chopped red onion.

          About 7 servings.

          Excellant Vegetarian Chili

          My youngest daughter is a vegetarian, this is her "favorite" chili.

          1 cup chopped onions
          1 cup chopped celery
          1 cup chopped green bell peppers
          1 clove garlic, minced
          1-1/2 cups chopped zucchini
          1 (16 ounce) can stewed tomatoes
          1 (16 ounce) can whole tomatoes, cut-up
          1 (16 ounce) can tomato sauce
          1 (1-1/4 ounce) package McCormick Mild Chili Seasoning
          2 (16 ounce) cans chili beans, undrained

          Cover bottom of Dutch oven with 3 - 4 tablespoons of water.
          Add onions, celery, green peppers and garlic.
          Saute until wilted (3 to 4 minutes).
          Add zucchini and cook until tender; (5-10 minutes) stirring occasionally.
          Add remaining ingredients; simmer one hour.
          Serves 6.

          Chili with Chocolate

          2 lbs. ground beef
          2 medium onions, chopped
          2 cloves of garlic, minced
          2 tablespoons olive oil
          2 tablespoons chili powder
          6 (8-ounce) cans tomato sauce
          2 to 4 Hersheys Milk Chocolate Kisses (*See note below)
          2 (15-ounce) cans of kidney beans, undrained
          shredded cheddar cheese, for garnishing

          In a Dutch Oven, (over medium heat) cook ground beef, onions,
          and minced garlic in olive oil; drain off fat.

          Return meat mixture to Dutch oven, and stir in the chili powder,
          tomato sauce, and milk chocolate kisses.

          Cook over low heat for 15 minutes.

          Add (undrained) kidney beans, and cook until throughly heated.

          Garnish with shredded cheddar cheese.

          Yield: About 11 cups.

          Note: I add 4 milk chocolate kisses to my chili, but you may add more,
          since Hersheys has reduced the size of the kisses over the years.

          Pork Sausage Bean Chili

          1 lb. "seasoned" ground pork sausage
          1/2 cup finely chopped onion
          1/2 cup diced green bell peppers
          1/2 cup chopped celery
          1/2 teaspoon brown sugar (I added dark brown sugar)
          2 tablespoons chili powder
          1 tablespoon ground cumin
          2 (14.5 oz.) cans stewed tomatoes, cut-up the tomatoes
          1 (8 oz.) can tomato sauce
          1 ( 5.5 oz.) can chili style beans, undrained
          1 (15.25 oz.) can black beans, rinsed and drained

          In a large soup kettle or Dutch Oven, add the ground pork sausage,
          chopped onions, bell peppers, and celery.

          Cook til the sausage is browned, and the vegetables are a bit tender;
          drain off excess grease.

          Add the brown sugar, chili powder, and cumin; stir.

          Add the stewed tomatoes, the tomato sauce, and the canned beans.

          Bring to a boil, reduce heat, and simmer (uncovered) for about 30 minutes;
          stirring occasionally.

          Serves 6-8.

          Note: For this recipe, I used Aldis Happy Harvest Mexican Style Chili Beans,
          Aldis Happy Harvest Stewed Tomatoes, and Walmarts Great Value Black Beans.
          Also, "seasoned" ground pork sausage is ground pork that has garlic, onion,
          ground sage, salt, and black pepper added to it.

          1. re: 1DomesticGoddess

            wowee, thanks! esp. for the white chili recipe. i had one years ago from a box mix from knott's berry farm. it was so good, and i wanted to make something like it.

        3. Okay, prepare yourself for a gazillion great recipes...mine's also from Epicurious, Chipotle Beef Chili with Lime Crema...please don't exclude the lime crema as an offering to your event, it really sets off the chili....and I don't use 1/2 cup of chili powder, more like 1/4 cup and I almost always use half ground beef, half ground turkey with beautiful results:

          1. I'm sure you'll get lots of recipes...but here are my chili secrets:

            let it rest overnight...chili tastes so much better the next day
            when you think you have enough onions, add more...they balance the acid of the tomatoes perfectly
            try substituting fire roasted tomatoes...they lend a smokiness that echoes chili powder and really rounds out the flavor

            good luck!

            1. WADR we need some more non-New Englanders posting on this subject!
              I'm not a Texas style chili bigot but the above recipe contains Way too many beans. I'd ditch the celery and the V8 as well.

              Some tips:
              - Try one of the simpler recipes from CASI or ICS
              - Get the coarsest grinds of meat that you can or dice up some boneless chuck roast.
              - If you can get *pure* varietal chile powders, use them in preferences to mixes like Gebhardts; they will also be cheaper in Latino/Hispanic markets.
              - After browning the meat, cook low and slow (crockpots rule!).
              - Add the spices periodically (called 'dumps' by chiliheads) to add complexity of flavor.
              - If necessary blend a small quantity of pinto beans to thicken the chili; no need to use flour.

              BTW thank you for giving us Two Weeks notice - I'm sure that you will get some good suggestions and more heated opinions :-). Chili cookbooks have been produced in profusion over the last thirty years; I'd suggest one by Jane Butel for a starter.

              Have fun and Good cooking!

              1. I don't really measure, but estimating, it goes something like this:

                cut up a couple of pounds of chuck roast into 1/2 to 1-inch cubes. You can use some pork also; pork shoulder is good.

                Brown the meat in oil and, if you want, some bacon fat. When it's getting brown add about half a can of chili powder and cook it in. Remove the meat when it's good and brown, and put in a couple of diced onions and several cloves of garlic, chopped. A couple of fresh jalapenos or serranos, depending on how hot you want it. Saute the vegetables until the onions are translucent. Put the meat back in, add enough beer to cover, some salt and pepper, and the other half of the can of chili powder. Bring to a boil, then turn down to a simmer, covered, for at least a couple of hours. When the meat is nice and tender, add a can of kidney beans and a can of whole tomatoes, and simmer another hour, stirring occasionally.

                The only complaint I ever got was from a Texan who asked me, 'what are those kidney beans doing in your chili?' He still liked it, though.

                8 Replies
                1. re: Bat Guano

                  I just buy the Chilli starter from Wms-Sonoma-it is Texan. I just made it tonight and my husband loved it. We don't do beans and we are not from Texas. All I add to it is some sauteed onion and green peppers then of course ground beef. Excellent! And I forgot, I also add a big can of diced tomatoes for chunkiness. Very easy!! We top it with sour cream and Monterey Jack cheese.

                  1. re: Bat Guano

                    Well, naturally: as a Texan myself, it's not beans in general that I object to in chili, it's specifically KIDNEY beans that are all wrong. I've been making chili with beans all my life with no complaints, but that's because I use pintos and because the beans are an accent and not the main focus of the dish.

                    Honestly, if the "event" in two weeks is the one I assume it is, you don't need to get too precious about this, because everyone is going to be half-lit and mostly focused on the game. I would go to the supermarket, take a two-pound chuck roast to the butcher counter and ask him to grind it once using his coarsest plate, pick up a can of Goya pinto beans from the ethnic foods aisle and either the Carroll Shelby or the Wick Fowler chili mix from the spice aisle. No, it's not going to be as good as a carefully prepared homemade chili with a spice blend that you make yourself, but it's going to be more than good enough for a football game.

                    1. re: BarmyFotheringayPhipps

                      Amen Barmy. I'm a Texan too and I've never used KIDNEY beans in my chili. Pinto or nothing. Ground beef is too finely ground for chili. Your suggestion on the coarse plate is right on.
                      Wick Fowler chili mix is a very good substitute for the real thing. My suggestion would be to leave out the red or cayenne pepper until you see how spicy the chili is. I add 1/2 the chili powder at the beginning after browning the meat and then the other 1/2 about an hour into the cooking time. Cook low and slow to retain the spices. I add a can of petite diced tomatoes at the beginning of the simmer and float a couple of uncut jalapenos in the chili. Use the masa in the mix to thicken the chili at the end.
                      Whatever chili recipe that you decide to use, have some finely ground Longhorn or sharp cheddar cheese to top the chili. Chopped green onions, crema or sour cream and Fritos (gasp) are also good on top.
                      Have a great party.

                      1. re: Pampatz

                        Yeah, I've been living in Texas for several years now, and I've always found it funny that Texans specifically object to kidney beans. That's really the only reason I use them - to annoy the pinto-bean purists. : ) Well, that and they taste pretty much the same, and they're already the right color, and they hold up to reheating better.

                        1. re: Bat Guano

                          The texture is all wrong, though. They never get properly creamy.

                          1. re: BarmyFotheringayPhipps

                            Living in Texas I've learned to love Texas chili, but my husband insists on beans in his chili when I make it; however, I add red beans and NOT kidney beans. I'm not big on kidney beans in chili. The red bean have a nice flavor, texture and work well.

                            1. re: kkak97

                              I second the ban on kidney beans. They have too much presence and too much skin. Pinto or red beans are the way to go for chili.

                              1. re: Sharuf

                                i grew up with the kidney bean chili, but i tend to agree with the kidney-beans-are-the-wrong-texture-because-they-are-too-firm people.