Looking for chili recipes!
Traditional New Mexico Chile Colorado (red).
Fill a blender w/ dried New Mexico (Hatch?) pods w. stems and seeds removed, cover w/ boiling water and weigh the down so the chiles are submerged. Let sit for an hour.
Dice 2-3 lbs pork or beef and fry.
Add 3-4 garlic cloves to the blender and blend w/ the chiles until smooth. Salt to taste.
Add chile to the meat and stew for an hour adding water as needed.
Serve over pinto beans in a bowl and top w/ shredded cheese and dice onions.
So simple and soooo good; it's all in the flavor of the NM chile.
Dice 2-3 lbs pork or chicken, saute w/ a diced large onion.
Roast, peel and dice 3-5 lbs fresh New Mexico chiles and add to the meat/onion mixture. Add broth to dessired consistency and stew for 1/2 hr. Salt to taste and serve as above.
Both of these chiles also serve as the basis of enchilada, burrito and tostado sauces as well.
We were to a feast at Acoma Pueblo on Saturday at my student's house and were served a green elk chile (The best we had ever eaten, rife w/ fresh green chiles.) and a red mutton red one w/ small kernals of dried corn cook in it.. A thin red beef chile was used as a"gravey" for the turkey, ham and elk.
ps When back in Maine, I get fresh green Aneheim chiles at Wally World.
pps As far as I can discern, the furthest north taco truck on the east coast is in Manchester, NH (Black Bears eat Wildcats!).
re: c oliver
Hi - searching for a recipe for chili from the ski resorts. after a tough day of skiing my favorite thing is to have chili and a beer. but with 4 or 5 good chili recipes - nothing i have can imitate that. if you have skied in the northeast - and had chili - youll know what i mean. Any suggestions? Thanks.
WHITE CHILI WITH SALSA VERDE
FOR THE SALSA VERDE:
2 cups coarsely chopped fresh tomatillos (or 2 cans 11 ounces each tomatillos, chopped, well drained)*
1/2 cup chopped onion
1/2 cup chopped fresh cilantro (or parsley)
1 pickled jalapeno pepper, chopped
1 garlic clove, minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon adobo seasoning (or garlic powder)
2 to 3 tablespoons lime juice
FOR THE CHILI:
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seeds
4 chicken breast halves (about 1 1/2 lbs total) remove skin, bone in
Olive oil nonstick cooking spray (or 1 teaspoon olive oil)
1 garlic clove, minced
1 cup chopped onions
2 (9 oz) packages frozen shoepeg white corn, thawed
2 (4 oz) cans diced green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons lime juice, to taste
2 cans (15 oz each) Great Northern beans, undrained
2/3 cup crushed tortilla chips
2/3 cup (1 1/2 oz) shredded reduced-fat Monterey jack cheese
TO MAKE THE SALSA:
Combine chopped tomatillos, onion, cilantro, jalapeno, garlic, lemon pepper, oregano, adobo seasoning and lime juice in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
TO MAKE THE CHILI:
In large saucepan, combine water, lemon pepper and cumin seed; bring to a boil. Add chicken. Reduce heat to low; cover and simmer 20 to
28 minutes or until chicken is fork tender and juices run clear.
Bone chicken. cut into 1-inch pieces. Return chicken to broth in saucepan.
Spray a medium skillet with non-stick cooking spray or lightly coat with olive oil. Heat over medium heat. Add 1 minced garlic clove; cook and stir 1-minute. Remove from pan; add to chicken mixture in saucepan.
Add 1 cup onions to skillet; cook and stir until tender. Remove from pan.
Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture in saucepan. Bring to a boil. Add beans; cook until thoroughly heated.
Place 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese and chips. Serve with salsa verde.
*If you can't find fresh or canned tomatillos, substitute 2 cups
coarsely chopped green tomatoes.
Makes 8 servings.
Source: 1992 Pillsbury Bake-Off winner, Reta M. Smith of Libertyville, IL for Canned Vegetables, Canned or Dry Beans & Glass Jar Mushrooms category.
I had never made a chile verde before, but I found this recipe right here and I'm crazy about it:
I think I've made this recipe 3 or 4 times since I discovered it a few months ago, but the prep time is still at least an hour. All the chopping and slicing and dicing takes time, but it is worth it.
My gramps told me how to make five alarm chilli you might like it if you like. Spicy food it calls for ground hot sausage and ground beef half pound of each 2cans red kidney beans 1 bell pepper diced 3 jalapenos diced 2 cans diced tomatoes 4 tbs chili powder 2 tsp sambal oelek 1 lrg diced onion 2 red hot chili peppers diced 1 can of tomatoe paste medium size 1 med can tomatoe puree 1 tbs salt and the same for pepper. Serve when all veggies are tender and add some cubed cheddar of choice ontop and some jalapeno slices for extra bite
Every time I hear someone being a pedant about "no beans!' I have to wonder, why?
The stuff is called 'chili', not 'chili flavored meat' or 'meat (NOT BEANS) flavored with chili'. It's just 'chili'. The chilis are the stars. It is good peasant food and like any good peasant food it was made with what was there, like pizza. Something as basic as chili should not have rules.
My current favorite is the Cashew Chicken Chili from Epicurious. Lots of traditional Mexican ingredients, including beans. (use peanuts if you have to be a purist.)
'chili' is probably a shortened form of 'chili con carne' (with meat).
The emphasis on 'no beans' comes from fans of a particular Texas style; and since the dish can be traced to Texas cowboys and San Antonio Chili Queens (street vendors), it is arguably the original. While chili is considered to be American (or Tex-Mex) as opposed to Mexican, it is worth noting that Mexicans don't usually cook beans and meat together. In some households beans are eaten as a separate course at the end of the meal.
The inclusion of beans may have occurred as the dish was adopted outside of Texas, and possibly as a economy measure during the Great Depression. In parts of middle America, the dish is basically meat and beans in a tomato sauce with just a hint of chili seasoning.
I'm an old curmudgeon who is also a chili snob besides being a chilihead, chilehead and chile grower. I wince every time I see a recipe for so-called chili that is loaded with beans or some other vegetable like carrots or zucchini. If the shoe fits, wear it..
If you want to really want to become chili literate, read Frank X. Tolbert's book, "A Bowl Of Red."
Chiles, garlic, salt & water; used as sauces. The green chile stew I had at Acoma was only chunks of elk stewed in green chiles!
New Mexicans take their chile pods seriously. They are "patenting" New Mexico chiles (ReadHatch) just like Maine does their lobsters, to keep from being punished by cheap imported imposters.
I like the quality of the chili powder in those Wick Fowler mixes but the rest of the mix (dehydrated onions, species, etc.) is pretty bad. Cube a brisket, brown it with diced onions in bacon fat. Follow their recipe using your own fresh substitutions. I prefer some fresh peppers to their cayenne option. Use several glugs of bourbon.
My dad and his wife took our DD to Chasen's one night for dinner.
Wanted to make her feel like a special big girl, she was 12.
One of the things they got with dinner (and didn't want to miss while at Chasens) was their famous chili. It's not how I'd typically make chili but it is delicious. I've relented a few times and made it.
You might like this one Michelle.
Chasen's Famous Chili
1/2 pound dried pinto beans
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup Gebhardt's brand chili powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.
Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.
Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick--it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.
Makes 10 cups or 6 main dish servings.
Sort of depends on what you like in your chili.
We're all different as are our likes and dislikes.
Do you want new fangled recipes for trendy up and coming flavor variables?
Do you like old fashioned tried and true chili recipes like
the cowboys had on the range or home on the range types?
Meat with beans or no beans?
Chipotle, smoked paprika, cayenne, black pepper, chili powder?
Black beans, pintos, red, navy, lima, butter beans, white or cranberry beans?
Tomato or broth based?
Onions, garlic, celery, bell peppers?
So many options.
Thanks for your post--- I am also very interested to learn about making chili, especially about the "chili powders" and peppers. Most chilli recipes just list chili powder, don't say anything about what kind, or brands and as we know there are many blends and pure ground powders to choose from. Does the kind of chili powder make that much difference in the outcome of the dish? I was wondering if most folks who can make a really good pot of chilli is mosly made using pure ground chilli with your own added spices or "store bought" blends? Should I keep trying different blends till I find one I'm happy with or should I use "pure" ground chilli, and what kinds? Also, what about grinding my own chilli peppers, is there an advantage, and how do I find which is the best? Is there such a thing as a good, better and best, or is it simply personal taste? As you can see from my questions, I'm a novice when it comes to chilli peppers and making chili. Help needed for sure. Thanks.
Yes, the chili powder mix does make a big difference in taste, because it is the main spice component.
The chili (note the 'i') powder is a blend of spices, usually ground chiles, cumin, oregano and salt. Gebhardt is the oldest blend of this type
I've seen competition recipes that call for this brand, but haven't used it myself.
There are some chili making kits that contain these same spices, but in individual cello packages. The largest will a contain mild ground chiles. (e.g. 2 Alarm chili). A kit like this a good way of getting a feel for what goes into a Texas style chili.
You can also buy ground dried chiles without the other spices mixed in. You might find these on a rack in the Mexican foods section of your grocery. Ones labeled 'ground pasilla', 'ground ancho' or New Mexico are relatively mild, and provide the 'base notes' for the chili flavor. These come from large dried chiles, which you will also find on that rack.
Smaller chiles are usually hotter, and are added to taste. Hot sauce and cayenne pepper (a ground small chile) can also be used to add heat. Chipotles are smoke dried jalapeno chiles, and add both heat and a smoky flavor. They can be bought ground, whole, or canned in a tomato sauce (chipotle en adobo).
If you want to use whole dried chiles, wide flat wrinkled ones labeled ancho (or sometimes pasilla) are a good starting place. These can be ground into your own powder, or rehydrated and pureed. Some just blend the rehydrated chiles, I like to use a food mill to separate pulp from skin. Often you'll see instructions to toast the chiles a bit before adding the water.
It is also possible to use fresh chiles; again the larger ones for the 'base notes'. Fresh ones are used more often for pork stews called chile verde (green).
Competition chili cooks usually use their own custom blend of dried chiles, since this gives the most consistent results.
This one's my specialty - it's seriously hot, with a nice mix of smoky heat from chilpotles, fresh tang from jalapeños, and low burn from cayenne, with plenty of flavor to keep it all balanced. Even my friends who don't usually like hot foods always come back for seconds, it's addictive stuff!
Bob's Serious Chili
Ingredients (all quantities approximate, improvise to suit your taste):
5 lbs beef chuck
¼ cup peanut oil
3 good sized onions
4 cloves garlic
1 small (7 oz) can chiles chipotles in adobo sauce
3 fresh or 1/2 cup pickled sliced jalapeños
¼ cup New Mexican chili powder
2 tablespoons cumin
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 tablespoon cayenne (red) pepper
One can each of white, black, and red beans (optional)
Trim the fat off the beef and cut it into ½” cubes (this is the only hard part - if you don’t have a VERY sharp knife it can take forever). It’s easier if you put the meat in the freezer for a half hour or so before cutting it.
Heat the peanut oil in a large, heavy pot over high heat. Add the beef and stir frequently until it’s all browned.
Meanwhile, roughly chop the onions and mince the garlic. When the beef is brown, add the onions and garlic, turn the heat down to medium, and cook a couple of minutes, stirring occasionally.
Chop the chipotles and jalapeños and stir them in along with all the adobo sauce.
Add the chili powder, cumin, black pepper, salt, and cayenne pepper, and stir everything together.
Reduce heat ‘til it’s just high enough to keep things simmering. Cover the pot and cook until the beef is fork tender (about 2 hours). Peek under the lid and give things a stir every now and then.
When the beef is done, stir in the beans (with all the liquid in the cans) if desired.
Taste for seasoning. I sometimes add a little more chili powder and cumin at this point, a little more salt if it needs it, and more cayenne and/or chopped jalapeños if it’s not hot enough.
Serve with your choice of toppings: shredded cheese, chopped green or yellow onion, chopped fresh or pickled jalapeños.
Try this chili, have made it many times and everyone loves it. I'm also posting a sweet cornbread recipe I use and put jalapeno's in it. It is great, everyone begs me to make it for parties. Just remember when you add the oil, DO NOT USE OLIVE OIL, made that mistake and it comes out heavy not fluffy like bread should be.
5 Bean Chili
1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
Ladle into bowls and serve with your favorite chili fixings.
Golden Sweet Cornbread
• 1-1/4 cups all-purpose flour
• 1-1/4 cups yellow cornmeal
• 3/4 cup and 1 tablespoon and 1 teaspoon white sugar
• 1-1/4 teaspoons salt
• 1 tablespoon and 1-1/4 teaspoons baking powder
• 1-1/4 egg
• 1-1/4 cups milk
• 1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil
• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
It's not that I don't like beans, but you can consider me a chili purist or a chili snob besides being a chilihead.
In fact, my daily breakfast is 'arrabbiata minestrone denso', a thick spicy and almost stew bean soup that keeps my cholesterol level and blood glucose level at a healthy state.
My apologies for being so late in replying to your request. I have an apron that says,"I don't need a recipe...I'M ITALIAN", altho that is not true in my case because I'm not Italian, but my wife is of that heritage. Thus here is the ingredient list. I assume that you have experience at the cooktop.
Arrabbiate minestrone denso
1 cup each of 2 kinds of dried beans (navy, pinto, black, garbanzo,etc.)
Soak them overnight. Rinse, add fresh water and cook for 1/2 and set aside.
Reserve cooking liquor for addition to large stock pot, about 8 quarts in
2 celery ribs, sliced and diced
1 onion, size according to your desire, sliced and diced
3 carrots, sliced
several fresh pungent chiles (Jalapenos or hotter) stems and seeds removed,
chopped and diced.
several cloves of garlic, minced
canola or olive oil, 1 or 2 Tbs.
1 6-oz. can tomato paste
2/3 cup lentils
2/3 cup split peas
2/3 cup barley
1 head of green cabbage, chopped
Saute the onion, celery, carrot and chiles in the oil. Add garlic when onion is translucent and saute a few more minutes. Add the tomato paste, all of it, and some of the reserved bean liquor...stir. Add the rest of the bean liquor and the beans. Then add the lentils, split peas, and barley. Add water as needed. Add the chopped cabbage and allow to simmer until the last 3 dried ingredients and the cabbage is thoroughly cooked...about an hour.
I do not add salt and ground black pepper. Use your judgment in amounts of ingredients. Save midribs of chard and kale also to be used. Toss in other vegetables that may be leftovers.
Store in individual serving size plastic or glass containers and refrigerate.
Makes about 12 to 14 breakfasts, each of which is reheated in our microwave.
Vivi, ama, ridi e mangia bene! (Live, love, laugh and eat well!)
hello chilidude, any chance you can actually give your recipe for arrabbiate minestrone denso in a more "how to" manner? i am not too good in the kitchen but i am working on it. it sounds delicious, and might help me to start actually eating breakfeast. also, i was alarmed at my most recent cholesterol reading, and having only recently turning 30, i could use the help. many thanks in advance.
Incendiary Texas-Style Chili
There is no precise recipe for Texas-Style Chili, and the chili cook may have personal preferences of ingredients and measurements. This is a recent batch of chili which is one of the better ones that I have made. The ingredients are not necessarily precisely measured. Nota bene: No beans are used to make Texas-Style chili.
6 or more fresh very pungent chiles (stems and seeds removed)*
2 fresh ghost peppers (Bhut Jolokia)*
3 Ancho peppers, rehydrated (stems and seeds removed)*
3 Pasilla peppers, rehydrated (stems and seeds removed)*
5 pounds of pork loin, cubed (beef shoulder or beef round roast cuts may be substituted)
4 tablespoons of vegetable oil or lard
1 large onion, diced
6 or more garlic cloves, minced
1 12-oz. bottle of beer
1 8-oz. can of tomato sauce
2 tablespoons paprika for color
2 tablespoons ground cumin
2 or 3 tablespoons of ‘masa harina’ (finely ground Mexican cornmeal)
*Nota bene: Use the most pungent chiles that you have available if you do not have those included in the ingredient list.
Soak the dried peppers in boiled water for at least an hour. Combine the soaked peppers with the fresh chiles and a small amount of the liquid, and make a puree using an immersible food blender. Put chile puree aside until needed. Save the liquid in case it is needed.
Add the oil to a preheated 5-quart Dutch oven. When the oil shimmers add enough meat to the pot to cover the bottom and slightly sear the meat. Remove each meat addition when seared and set aside on a large plate. Repeat this process until all the meat is seared.
Add the diced onion to the Dutch oven and sauté it. Add the minced garlic when the onion is translucent and allow the garlic to be sautéed. Add the chile puree to the pot along with the tomato sauce, beer, paprika and cumin. Stir the ingredients well.
Add the seared cubes of meat, and stir well. Bring the ingredient to a simmer and allow the chili to cook uncovered for about an hour. Stir the pot often. Add some of the reserved chile liquid if more liquid is needed.
Add the masa harina at the end of the simmering process and stir well. The sauce should be allowed to thicken before the pot is removed from the heat. Set the chile aside for 24-hours before serving to allow the flavors to blend; the chile tastes better.
re: c oliver
re: c oliver
Paprika, without qualifier, usually means a bland powder that provides a bright red color. Sometimes it is called sweet papriaka. Smokiness comes from smoke paprika (Spanish pimenton); and is not interchangeable. And there are hot paprikas, mostly Hungarian.
In ChiliDude's recipe the anchos and passilas give a dark red color (almost black). To my way of thinking that is fine; it does not need to be a brighter red.
'very pungent chiles' does not mean a lot to me.
My favorite chili (I'd love to make it with beef and a good spicy sausage)
4 dried chipotles, stemmed and seeded
2 dried guajillos, stemmed and seeded
4 dried arbols, stemmed and seeded
2 cups boiling water
1 large onion, diced
2 fresh poblano peppers, cored, seeded and chopped
1.5 pounds ground turkey
4 links turkey andouille sausage, finely chopped
2 tsp pure acho chili powder
2 tsp ground cumin
1 Tbl cocoa powder
1 28 oz can tomato puree
1 cup chicken broth
1 15 oz can pinto beans
I reconstitute the dried peppers in the boiling water for 30 minutes, then puree them with one cup of the soaking liquid.
Saute the onion and the poblanos until soft. Add your dried spices and cocoa and get them blooming. Add the turkey and sausage to the pan and brown well.
Next add the tomatoes, broth, chili puree and beans.
Simmer until you just can't take it anymore and have to eat it.
years and years ago, at our beauty salon, I decided it was time to drum up business. why not do a themed one day a month party of sorts for our customers. the owner, surprised as I was, bought into it.
I'd made friends with a local radio DJ and he said he'd promote it for us. I was also cutting his hair every month, so he'd tie it in somehow.
we all chose a month and chose our theme accordingly for that month. I chose first since the girls wanted ideas for what to do for their month. the first month was August, my month. the County Fair was coming up. I chose a country fair chili cook off.
we totally decked out the salon in things that appeared in county fairs, as some of us had fun husbands that got into it with us and helped. we reported it to the newspapers and put in a couple of ads saying come to our country fair for our annual chili cook off and judge the winning chili. even said there'd be salon guest prize winner. my friend spoke of it on the radio and the first themed month was a huge success.
long story short it involved bringing in lots of chili, bowls, corn bread, soda, plates spoons knives forks cups etc.
we all brought in our own chili, there were crockpots everywhere. also each of us brought in one of the other things needed. I made no request for the chili types or kinds, only that you had to bring chili.
who knew there were so many kinds of chili? not I. who knew some could be wonderful while others were not so much. turkey chili, vegetarian chili, no bean chili, only bean chili, tofu [yep] chili. :/}
the line for the shop that day was long outside the door.
the themed parties went on until I moved 100 miles away.
they were a total success proving.....................everyone loves a good chili!
My favorite chili recipe started when we were camping - and while it's not vegetarian, I like to put lots of veggies in it (so I don't feel as guilty topping it with cheese, sour cream and tortilla chips)
1 lb ground buffalo
4 cloves garlic
2-3 green peppers
1/2 - 1 cup corn
1 quart canned tomatoes chopped
1 cup chili beans (whatever type of bean you like, I tend to use canned if in a pinch, or will cook ahead of time)
1-2 bottles of beer
3 tbs chili powder (this varies as sometime I have different kinds)
dark chocolate (2-3 hershey kisses)
brown the meat in cast iron crock pot. remove. Saute onions and garlic and pepper. Add carrots and zuccini and meat back in with juices. Add tomatoes and beer and spices. Simmer for an hour. Taste and adjust seasoning. Add cooked beans and corn and chocolate. Simmer for another half hour.
Serve with grated chedder, sour cream and tortialla chips
January's Cook's Illustrated has a good recipe for chili. I made it Thanksgiving weekend and switched it around a bit - used pork with the beef, red beans instead of pintos, and a few other tweeks, and we were very happy with it. (Also, it froze very nicely - I just had the last of it for lunch this week and it was still very good.)
Here's my take:
I make my own chili powder out of dried chipotles, dried anchos, and whole cumin toasted in a dry pan, ground in a coffee grinder. It's a totally different animal from commercial pre-ground chili powders. I also use Mexican oregano and smoked Spanish paprika for seasonings and, of course, lots of garlic. I agree with some above posters about using cubed meat instead of ground meat and whole-heartedly endorse using lard or especially bacon fat as your cooking oil. I've used both wine and beer, both tomato paste and canned tomatoes in chili and they're all good, just produce a slightly different, yet always delicious end result. Also, make sure you brown the beef well first--it adds a huge amount of flavor.
Also, I add a little bit of unsweetened cocao powder in at the end. Adds a great dimenson to the flavor. Sometimes I add just a bit of honey too. The touch of sweetness works great with the smokiness and savoriness.
i like claiborne's recipe -- and esp. using chunks of beef instead of ground beef.
i made in a slow cooker, and doctored it up..... adding a little red wine.....and extra cumin, fire-roasted tomatoes, minced bell pepper and onion, jalapeños and other dried chilies. served it with sour cream and lime, as suggested. it is well-liked by everyone, and a little goes a long way!
Take the top recipe in your link and make the following clarifications/modifications for a deep flavored, smoky chili:
- the chile powder blend should be 50% NuMex/ 20% Ancho/ 20% Pasilla/ 10% Chipotle
- for the beer use a German smoked beer called Schlenkerla Urbock
- add a few strips of bacon
Now you're talking...
Black and White Turkey Chili
1 pound ground turkey
1 cup yellow onions, diced
1/2 cup bell peppers, diced
2 tablespoons canola oil
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground oregano
1/4 teaspoon seasoning salt
1/8 teaspoon ground black pepper
1 tablespoon beef flavored soup base or 1 beef bullion cube
1/4 cup salsa verde
1 can (14 ounce size) diced tomatoes - with liquid
1 can (6 ounce size) tomato paste
1 can (15 ounce size) black beans - with liquid
1 can (15 ounce size) great northern white beans- with liquid
1 cup water
In a 3-quart saucepan, saute the onions and bell peppers in the cooking oils until the onions are golden brown. Add ground turkey and seasonings, crumble turkey, mix well and saute until turkey is browned. Add diced tomatoes, tomato paste, salsa verde, beef bullion, two cans of beans and 1 cup of water to saucepan. Mix well and simmer for about 20 to 30-minutes, stirring occasionally.
Three Bean Turkey Chili
2 Tb canola oil
1 Tb olive oil
1 cup yellow onions, chopped
1/2 cup bell peppers, chopped
1 pound ground turkey
2 Tb garlic powder
1 Tb chili powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground oregano
1/2 tsp seasoning salt
1/8 tsp ground black pepper
1 beef bullion cube
1 (28 ounce) can crushed peeled tomatoes - with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans - with liquid
1 (15 ounce) can red kidney beans - with liquid
1 (15 ounce) can white kidney beans- with liquid
1 1/2 cups water
In a 6-quart pan, sauté the onions and bell peppers in the cooking oils until the onions are slightly browned.
Add ground turkey and all seasonings to saucepan. Crumble and fry ground turkey until browned.
Add canned ingredients, along with their liquids, to saucepan.
Add 1-1/2 cups of water to sauce pan.
Mix well and simmer for 1/2 hour, stirring occasionally.
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.
I made this last night. Really good and a change from my usual. The source is from the Finer Kitchens recipe forum.
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient --
-------- ------------ ---------------------
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.
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. 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.
re: Perilagu Khan
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. :-)
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:
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.
re: c oliver
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.
re: c oliver
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.
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.