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Jan 25, 2010 06:04 AM

Looking for chili recipes!

If you make a great pot of chili, please let me know! I'm looking for new recipes/tips on how to make awesome chili, especially for the SuperBowl. Thanks!

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  1. have used this recipe a few times always comes out great


    9 Replies
    1. re: djr222

      Seems awfully skimpy on the meat.

      1. re: djr222

        reading that made me realize that I'm more a old school chili fan made with the typical pinto or red beans, ground beef or stewing meat and the typical spices that accompany it to make the flavors robust.

        my favorite is very simple with ingredients:

        chili powder

        after it's cooked for hours, pour into a bowl, top with sour cream, chopped fresh onions and shredded cheddar cheese. if it's a really special day, put all of the above over spaghetti.

        1. re: iL Divo

          If it's over spaghetti, isn't that "Cincinnati Chili"?

          1. re: c oliver

            While Cincinnati chili is usually served over spaghetti, it's the seasoning that makes it locally distinctive. It is, in effect, chili as made by a Greek.

            Without the spaghetti it is 'One way' Cincinnati chili.

              1. re: c oliver


                "Tom was not to be defeated. He took a Greek stew, maintained the Mediterranean spices of Cinnamon and Cloves, changed the meat to ground beef, and added other spices, such as chili powder, to the mix and began to sell this stew over spaghetti and called it 'Chili.' It proved to be a successful experiment. He also came up with the idea of selling his Chili in 'ways', which is also unique to the area.

                1. re: paulj

                  What a great story. I saved the recipe and intend to make it. Sounds just like I would want it to taste. Thanks.

            1. re: c oliver

              who cares what it is? it's my favorite way of eating chili.
              used to always order it at Bob's Big Boy

          2. re: djr222

            Jim Brady's Bear's Goat Gap Chili

            This is a fiery, award winning chili created
            by President Reagan's press secretary Jim Brady before he was appointed to that post in Jan 1981. Brady was critically wounded during the assassination attempt on President Reagan in March 1981.

            The original Bear's Goat Gap Chili may be too hot for a mass market. Mrs. Sarah Brady suggested using only 4 or 5 jalapeno chilies, seeded and chopped, the dish will still be hot enough for most people.

            And remember, as Jim Brady said, "There are no beans in chili."

            Bear's Goat Gap Chili

            2 pounds round steak, cut into cubes
            1 pound pork, cut into cubes
            3 Tablespoons fat, shortening or oil
            3 medium onions, chopped
            4 cloves garlic
            1 (7-ounce) can jalapeno chiles, or fewer to taste, seeded and chopped
            1 (2.4-ounce) container hot chili powder
            1 (32-ounce) can Progresso Italian tomatoes, drained
            3 bay leaves
            1 Tablespoon ground cumin
            1 Tablespoon ground oregano
            1 Tablespoon salt
            2 Tablespoons brown sugar, packed
            1 Tablespoon red wine vinegar
            1 pint black olives, pitted and chopped
            About 1 Tablespoon masa harina (corn) flour, to thicken chili
            Shredded Cheddar cheese, served on top of chili

            Brown steak and pork in shortening.
            Add onions, garlic and jalapeno chiles.

            Combine chili powder, drained tomatoes, bay leaves, cumin, oregano, salt,

            brown sugar, red wine vinegar and olives and stir into pot.

            Cook, covered, over low heat several hours to allow flavors to mingle.

            Stir occasionally.

            Add masa harina (corn) flour near end of cooking time to bind chili.

            Serve with shredded Cheddar cheese topping each bowl of chili.

            Makes 6 servings.

            Source: Los Angeles Times, newspaper, June 27, 1985.

          3. This is not bad:

            2 1/2 lbs. top round
            5 cups beef broth
            3 T. bacon fat
            4 T. guajillo chile powder
            3 T. pasilla chile powder
            1 T. New Mexico green chile powder
            1/4 t. ground clove
            2 t. salt
            3/4 T. oregano
            2/3 T. cayenne
            2 t. garlic powder
            2 t. ground cumin
            4 T. onion flakes
            1 jalapeno

            1. Chop steak into small cubes and rinse under water.

            2. Melt bacon fat in large pot and brown beef after it has been well drained.

            3. Add two cups of broth, the pasilla powder, one teaspoon salt, oregano, one teaspoon garlic powder and the jalapeno. Bring to boil and simmer for one hour and fifteen minutes.

            4. Add remaining three cups of broth, green chile powder, clove, one teaspoon salt, one teaspoon garlic powder and onion flakes. Remove jalapeno and squeeze juice into pot. Simmer for one hour uncovered.

            5. Add guajillo powder, cayenne and cumin. Simmer for 15 minutes uncovered.

            4 Replies
            1. re: Perilagu Khan

              Thanks! Do you live in/around the New Hampshire area by chance? I'm doing a story for the local newspaper on local people who make great chili, for the SuperBowl issue. Thanks!

              1. re: MichellePC

                Sorry. I live a shade southwest of New Hampshire.

                1. re: MichellePC

                  Michelle, maybe you could try posting on the Northern New England Board asking for NH chili cooks. I'm not sure if that is within Chowhound's rules, but worth a shot.

                2. re: Perilagu Khan

                  Here in the Bay Area, we call something like that chile colorado. Order a bowl of red at one of our local lunch counters and you will get a meal-in-a-bowl containing onions, tomatoes, and beans as well as ground meat.

                  This type of everyday chili would be ineligible for Texas chili contests, but then IMO chili contests are a world unto themselves and have little to do with real life. :-)

                3. I made this last night. Really good and a change from my usual. The source is from the Finer Kitchens recipe forum.

                  Chile Verde
                  Recipe By : Sandra in London
                  Serving Size : 6 Preparation Time :0:00
                  Categories :

                  Amount Measure Ingredient --
                  Preparation Method
                  -------- ------------ ---------------------
                  2 tablespoons lard
                  3 pounds lean -- fresh boneless porkbutt, cut into 1 1/2" cubes
                  2 medium white onions -- thinly sliced lengthwise
                  3 cloves garlic -- pressed
                  1 1/2 teaspoons salt
                  1 teaspoon ground cumin
                  3/4 teaspoon ground oregano
                  8 small tomatillos -- husked and finely chopped or 1 cup canned
                  4 fresh Anaheim chiles -- seeded, deveined and finely chopped
                  1 large tomato -- peeled and coarsely chopped
                  1/4 cup fresh cilantro leaves
                  3/4 cup chicken stock
                  2 teaspoons lime juice

                  Heat the lard in a 6 quart dutch oven over medium heat until hot. Add about 1/3 of the pork in a single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes, remove to a plate. Repeat
                  until all the pork hasbeen browned. Remove and discard all but 2 tablespoons of the drippings from the pan. Add onions and garlic and saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano. Add the tomatillos, chiles, tomato and cilantro leaves to the pan and stir in the stock. Heat over high heat and bring to boiling. Return the pork to the pan and reduce heat to low. Simmer, covered, until pork is tender 1 1/2 to 2 hours. Uncover pan, increase heat to medium. Cook at a low boil,stirring occasionally, until sauce is thickened, 20-30 minutes longer. Stir in lime juice. To serve, spoon pork over rice and sprinkle with sliced almonds, cilantro leaves, radishes and lime slices.

                  I didn't think it needed rice, but then I doubled the stock. The almonds were a very nice touch, and I had some grated pepperjack cheese.

                  6 Replies
                  1. re: gsElsbeth

                    Thanks for the recipe! Do you live in/around the New Hampshire area by chance? I'm doing a story for the local newspaper on local people who make great chili, for the SuperBowl issue. Thanks!

                    1. re: gsElsbeth

                      That sounds very nice and I would love to make it - only problem is that it is impossible to get tomatillos - even canned - where I live. And I have searched, but there is no substitute for the wonderfulness of tomatillos.

                      1. re: marsprincess

                        New Mexico style chile verde rarely has tomatillos. Tomatillos go well in this, but that is more of a (old) Mexico touch. Sometimes other tart tropical fruits can be used in place of tomatillos.

                        1. re: paulj

                          So New Mexico chile verde only has chilis then? Can you share your recipe?

                      2. re: gsElsbeth

                        Hey, thanks for that. I just bought some tomatillos at the Latino market and was wondering what to do with them.

                        1. re: traulsenc

                          it might be great if you're into venison

                            1. re: amyzan

                              you're right I see that now, it's an option

                        2. A few principles I follow for chili:

                          Small cubes, not ground meat, or at least very coarse grind. Rump roast is what I use, but other lean cuts are good. Many of the major chili cookoff winners use tri-tip; grease is a no-no in the contests and they don't have time to chill and swipe.

                          Chili puree, not powder. Deep and smooth vs. short and spikey. Ancho is a good base, but I also use some New Mexico and chili arbor. Those and others all work.

                          Beef suet, not oil for browning.

                          Beef broth + tomato paste, not canned tomatoes and beer. Stews with too much tomato action just aren't right (Sunday Sauce excepted.)

                          Toasted ground tortillas, not masa (for thickening). Masa flour has a nasty raw flavor right of the bag. Use the cooked version.

                          That's about it. I use cumin and oregano as the herbs. Brown the garlic and (optional) onions first, then puree with the chilis, Dried fruit (raisins or prunes, etc.) can be added to the chilis before pureeing, but now we're getting into mole territory. Pinto beans on the side and some pickled white onions, too.