HOME > Chowhound > Home Cooking >

Discussion

Best Chili recipe

Sweet, spicy, smokey, porky, beefy, beany - I want to hear 'em all!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Here are the winning World Chili Champion recipes for the past 40 years

    http://www.chilicookoff.com/Recipe/Re...

    1. See this Chow recipe and discussion
      http://www.chow.com/recipes/11372

      1. 19,949 results for chili
        http://www.chow.com/search?search%5Bq...

        2 Replies
        1. re: speyerer

          Yes, but which is best? ;-)

          1. re: Antilope

            In deference to Arnold Bennett, It's the chili that tastes good is the best and good taste is better than bad taste, but bad taste is better than no taste.

        2. I like mine with chunky pieces of meat. Check out Pam Anderson's Chili With Pulled Beef & Pork for a Crowd. I make it a little different. I cube and cook the beef in the pot on the stove and do the pork the way she suggests in the oven and then shred it. I like the mix of the two textures. And the spices she uses. It has bittersweet chocolate in it, too. http://allrecipes.com/Recipe/Chili-Wi...

          1. Try Epi for Spicy Red Pork and Bean Chili from Gourmet January, 2000. My husband asks for this dish all the time.

            1. I love making chili!! It is the best on a rainy, Seattle Sunday to simmer all day on the stove! I have a million recipes but can never stick to one so just make up my own as I go along, so again, could never make the same one twice. However a number of things are a constant. I start with a chuck roast and either cut it into small cubes, or do a coarse grind through my KitchenAid. If cubed, I toss it with oil/salt/pepper and brown it in small uncrowded batches. After meat is browned, I add lots of onion and garlic. I never buy chili powder but make my own by buying dried chilies. I use alot of New Mexico chilies, pasillas and anchos (the milder chilies) then depending on the heat factor I want I will add chipotle, guaillos (sp?) or the little piquins (sp?). I rinse them, take the stems off and the main interior stem (I don't know what it is called) then put them in a bowl with hot water to soak for a bit. After they are softer, I throw the whole mess into my blender, hot water and all and puree it. I add part of this to the beef, onion, garlic and keep part to add later after the chili has cooked for a couple of hours. I also always add lots of cumin and usually a tasty beer of your choice. I do not add any tomatoes to this kind of chili. My secret ingredient which I am sure alot of chili cooks use, is a bit of cocoa powder or Mexican chocolate and a dash or two of cinnamon. It really does make a subtle difference in the flavor. If you want your chili really thick, I use a little masa flour mixed to a thin paste and stir it into the chili. It also adds a bit of "corny" flavor to it.

              I love testing and adjusting the flavors as the chili cooks and I always make a ton of it so I can freeze alot for other days. I will serve it with cheese, green or red onions, sour cream and sometimes put it over cornbread, polenta, beans or rice. Just depends on the mood. Yum, may have to make some soon!

              1 Reply
              1. re: jodymaryk

                This is great jumping off point, thank you so much for this wonderful descrption.

              2. This chicken chili with cashew, dried ancho chiles, and chocolate is a SHOW*STOPPER! Seriously, it's just divine. I have also made it with pasilla chiles (more unusual flavor, I think). I prefer black or pinto beans rather than the kidney beans. Fantastic texture and flavor. Best chili I've ever had.

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

                1. I am still working on my crack-pot idea of making chili from jerky.

                  Personally I go for simplicity - two kinds of beef, tomatoes, "secret ingredient x" - my specially blended spice mix, a little of this a little of that, chiles. I've put all my sides on the side - white onion, pickles, kidney beans, sometimes rice, etc, etc.

                  If I make if for me myself and I then it's spicy enough to cause hiccoughs. If other people are involed I have to dial it back.

                  5 Replies
                  1. re: hooliganyouth

                    Re the use of jerky, have you looked up 'machaca'?

                    1. re: paulj

                      I have but I haven't found any really useful information. What can you recommend?

                      1. re: hooliganyouth

                        I believe there was a Todd English (PBS) episode on machaca as made by an Arizona restaurant. They dried their own jerky on roof top enclosures. It was then shredded, rehydrated, and seasoned. However, a common short cut is to braise chuck without drying, and shredding that. I think of this as Southwest beef version of pulled pork.

                        I don't recall what flavorings are typically used. I'd expect something along the same line as Texas chili - at least in terms of using dried mild chiles.

                        I believe there is also a version of machaca in which the jerky is shreaded, and only partially softened with further cooking. This is then cooked with scrambled eggs.

                        paulj

                        1. re: paulj

                          hmmm...pulled beef...the wheels are turning...course I wouldn't use mild chiles...

                          the stumbling block for me is getting enough quality jerky without spending a bajillion dollars.

                          1. re: hooliganyouth

                            Another problem is that most commercially made jerky is already well seasoned. I'd want to start with a rather plain version.

                            My local meat market sells their jerky for about $15/lb. Considering the the weight reduction during drying, that sounds like a good deal, even when starting with $3/lb chuck.

                            paulj

                  2. I love using a mixture of chunky beef cubes, stewed for hours until tender and ground pork. I also use corn and chickpeas sometimes instead of beans.

                    Spices: Various chillies, cumin, coriander and brown sugar.

                    1 Reply
                    1. re: Kane_TO

                      i like the idea of the corn and chickpeas. last green chili i made (againt my better judgement, but to the advice of a professional chef freind) i used white beans and potatos. to my suprise, the potatos were awesome. as far as meat goes, i prefer using a pork shoulder, cubed - and i will usually throw in a good stewing piece of bone-in beef (a couple chunks of ox-tail or short rib). As for peppers, i love fresh standard jalepenos (maybe a couple seranos as well), some fresh green chilis (such as poblanos and/or anaheims), and some dried chilis, such as anchos and chipotles.

                      in my opinion, however, as long as there is some good stew-meat and some chilis- do whatever tastes god.

                    2. It's non -traditional but I like chili with lots of sweet green peppers and cumin.

                      1. I've never had chili with goat...I bet that could be tasty.

                        1 Reply
                        1. re: hooliganyouth

                          but chili with pork is cooked by those who either dont know or dont care?

                          which recipe sucks hooliganyouth? i'm confused.