NationStates Jolt Archive

Does anyone here have any really good chili recipes?

Well, not really, but I have been thinking lately that a spirit made out of fermented Chilli would be quite interesting. What do you think?

Well, not really, but I have been thinking lately that a spirit made out of fermented Chilli would be quite interesting. What do you think?

Chili wine? Hmm..

I was refering to chili con carne.

No, but here's a bad one we eats all th' time.

Ye takes a stew beef all cut up, see? Don't ye dare be trimmin' it! The fat cooks down all nice into the sauce.

Then ye chops up some big sweet onions an' a liberal amount o' garlic, an' some banna peppers an' grills em' in a big iron dutch oven until the onions be translucent (ye can see through 'em, lubber) an' the meat be browned.

Now stir in some chopped tomatoes, lots of 'em. Add water. Cook it down.

Move everything to a big pot an' add chopped habaneros, cilantro, cumin, oregano, an' some ground cloves. Add plenty, ye cannot overseason this stuff!

Add more water, bring to a boil, cover, and simmer all day.

NO BEANS!!! >.<

Wash 'er down wi' a liberal amount o' grog an' she tastes decent enough.

mmm..chili...
go to the next store and buy one of these 'thai chili mix' packages. they usually have serving suggestions on the back and are so good :D

Chili wine? Hmm..

I was refering to chili con carne.

Oh, I know what you meant, but I used the opportunity to throw in my idea :p

Actually, I was thinking of a spirit with a bit more punch...maybe chilli vodka or chilli malt whiskey or something.

Does anyone here have any really good chili recipes?

Yes. But I 'taint sharing the recipe for "real live 10 gauge yankee killer" unless you spill first. :p

(I'll spare you my neighbor's recipe - he's Canadian and puts peanut butter in his. :eek: (:upyours: )

Take a basic chilli recipe, and instead of cooking for 30 mins, simmer for 2 hours, adding ginger, cinamon and chili powder every 15 mins, and a little extra green pepper every 1/2 an hour.

Take a basic chilli recipe, and instead of cooking for 30 mins, simmer for 2 hours, adding ginger, cinamon and chili powder every 15 mins, and a little extra green pepper every 1/2 an hour.

:D If anyone's trying to cook chilli in 30 minutes, it's no wonder they're turning out grabage! 2 hours is a really fast chilli in Texas.

Oh, I know what you meant, but I used the opportunity to throw in my idea :p

Actually, I was thinking of a spirit with a bit more punch...maybe chilli vodka or chilli malt whiskey or something.

I don't think you could brew and distill vodka out of chili peppers which would taste of chili peppers. Your best bet might be to take vodka and add a pepper to it. I think Absolut sells a pepper vodka.

As for chili-flavoured whiskey...just say no.

Chunk up some deer meat and sear it on high heat. Throw in some chopped onions (pronounced onyuns), hot chili peppers, and a few cans of Rotel (hot as you can stand it). Simmer on low til the meat is good and tender. In a separate pot start cooking up some more Rotel, beans (we kinda like the Ranch Style beans with japalenos), a couple cans of beer, crushed red peppers, chili powder, cumin, corriander, a pinch of savory, and here's the real secret...a little masala. Once the meat is tender dump it into the bean and beer mixture and simmer on low for 3 or 4 hours. Guaranteed to be a gut bomb. :eek:

Course you gotta serve this with raw onions, shredded cheddar, and a whole lotta crackers.

Chunk up some deer meat and sear it on high heat. Throw in some chopped onions (pronounced onyuns), hot chili peppers, and a few cans of Rotel (hot as you can stand it). Simmer on low til the meat is good and tender. In a separate pot start cooking up some more Rotel, beans (we kinda like the Ranch Style beans with japalenos), a couple cans of beer, crushed red peppers, chili powder, cumin, corriander, a pinch of savory, and here's the real secret...a little masala. Once the meat is tender dump it into the bean and beer mixture and simmer on low for 3 or 4 hours. Guaranteed to be a gut bomb. :eek:

Course you gotta serve this with raw onions, shredded cheddar, and a whole lotta crackers.

You were doing great up til you added the frijoles. :(
It's chili con carne, not chili con frijoles. Subtract the beans and it's good. (The venison and beer almost excuses the frijoles.)

And again, if Jim lets go of his own, I'll let go of mine. (It is an all day rceipe. My making it last year actually had the response of "are you FXXING CRAZY???" from one person and "OH MY GOD" from others.)

You were doing great up til you added the frijoles. :(
It's chili con carne, not chili con frijoles. Subtract the beans and it's good. (The venison and beer almost excuses the frijoles.)

You gotta excuse the beans. I'm coonass and we eat beans with everything. Ever hear of swamp gas?

I can give you a really good gumbo recipe without beans, but I bet you can't get most of the ingredients where a lot of folks on here are from.

Super Beef Black Bean Chili

Now, I never measure the spices and whatnot, I spice it to taste, so you might have to experiment a little. I'm estimating with the measurements.

Soak 1 bag of dried black beans in a pot of unsalted water overnight in the fridge.

Make a large, tightly closed foil pouch to slow roast about 3-4 lbs of beef ribs (they're usually super cheap,) that you've rubbed with salt, pepper and a tiny bit of light oil. Roast at 250-275 degreed fahrenheit for about 4-6 hours or overnight (the meat should fall off the bone.)

Remove the meat from the bones and set aside. Pour the juices from the pouch into a stockpot and add the bones. Cover with water and simmer for a couple hours. Add the soaked black beans and continue simmering.

Ingredients for chili seasoning:

a double handful of dried chiles (I use a mix of Guajillo, Ancho and a little De Arbol,) torn or chopped into small pieces
2 roasted peeled red bell peppers, chopped
1 really large or 2 medium onions, chopped
1 head of garlic, chopped
about a heaping tablespoon of cumin (whole, preferrably if you have a spice grinder)
about a teaspoon of coriander seed (again whole if possible)
a tablespoon of dried mexican or italian oregano
3 good sized tomatoes, chopped and seeded
several dashes of tabasco
several dashes of worsteshire sauce
2 shots worth of tequila
2 tablespoons red vinegar
1-2 tablespoons of brown sugar (to taste)
salt and pepper to taste

In a dry pan on medium heat toast the dried chiles, the cumin and the coriander. This will enhance their flavor. Once they are toasted nicely, grind them fine in a spice grinder or use a mortar and pestle. In the same pan, add a little oil and throw in the roasted peppers, the onions, the garlic, the tomatoes and the oregano. Once everything is softened, add the ground chiles and spices back (but save about a tablespoon of the ground chiles and spices for later, you'll see why,) and add the rest of the ingredients. Simmer about 15 minutes.

In a blender, take about 1 cup of the broth from the cooking beans and add the simmered spice mixture to it. Add also the reserved rib meat. Blend until smooth and add to the simmering beans. Simmer covered until everything is soft and ready to eat (several hours usually. The longer you cook it, the better.)

Now, take the tablespoon of spice left over and sprinkle it over 1 or two nice sirloin steaks that you've rubbed with the smallest amount of oil. Also sprinkle steaks with a little salt, pepper and brown sugar. Grill the steaks medium rare or rare. Let the steaks rest 5 minutes after grilling, slice thin, and top each serving of chili with several slices.

Super Beef Black Bean Chili

I don't think you could brew and distill vodka out of chili peppers which would taste of chili peppers. Your best bet might be to take vodka and add a pepper to it. I think Absolut sells a pepper vodka.
Yeah, since vodka is grain-neutral spirits cut with water, there's no way to flavor it short of infusing it. And I made a kickass pepper vodka myself by dumping a couple of habaneros in it and keeping it in the freezer for a day.

You gotta excuse the beans. I'm coonass and we eat beans with everything. Ever hear of swamp gas?

I can give you a really good gumbo recipe without beans, but I bet you can't get most of the ingredients where a lot of folks on here are from.

Oooh! Do tell. :) I probably can't get a lot of them either, but I know I can get some that are uncommon back in the US.

No, but here's a bad one we eats all th' time.

Ye takes a stew beef all cut up, see? Don't ye dare be trimmin' it! The fat cooks down all nice into the sauce.

Then ye chops up some big sweet onions an' a liberal amount o' garlic, an' some banna peppers an' grills em' in a big iron dutch oven until the onions be translucent (ye can see through 'em, lubber) an' the meat be browned.

Now stir in some chopped tomatoes, lots of 'em. Add water. Cook it down.

Move everything to a big pot an' add chopped habaneros, cilantro, cumin, oregano, an' some ground cloves. Add plenty, ye cannot overseason this stuff!

Add more water, bring to a boil, cover, and simmer all day.

NO BEANS!!! >.<

Wash 'er down wi' a liberal amount o' grog an' she tastes decent enough.


Add in the beans and associated effects and you have chili. A good number of hot peppers is a plus, and you can leave out the cilantro.

"Where's My Chili Boots?!"
I went to this chili cookoff where some guy
was pouring Montezuma Tequila in his chili.

Add in the beans and associated effects and you have chili. A good number of hot peppers is a plus, and you can leave out the cilantro.

@.@!!

A Texan advocating frijoles?

It's the end of the world.

Just curious to see if anyone found my recipe helpful.

Just curious to see if anyone found my recipe helpful.

Truth to tell, it looks tantalizing.

Not sure I'd sacrifice a good steak that way tho'.

I had lobster on a bed of chili once, and all you could taste was the hot stuff.

Does anyone here have any really good chili recipes?
Mine is pretty simple, but not home-made at all. The only trick is to get the right amount of chili powder for your liking:
Brown 2 lbs ground beef, drain grease, then add to slow cooker with the following:
4 cans Del Monte stewed tomatoes, zesty chili flavor
2 cans tomato sauce
2 cans Bush chili beans
2 cans sweet corn
Chili powder
I slow cook it on the warm setting of my crock pot for about 6 hours stirring occasionally adding more chili powder as needed. It's pretty much the recipe from the back of the Del Monte stewed tomatoes except I add corn and slow cook it instead of doing it in the skillet. I used to use black beans instead of chili beans, but it produced a weird after taste.

Truth to tell, it looks tantalizing.

Not sure I'd sacrifice a good steak that way tho'.

I had lobster on a bed of chili once, and all you could taste was the hot stuff.

Trust me, because of the reinforcement of the rib meat and the rib bone stock, the beef flavor of the steak is not lost at all, and since the steak is grilled in the same spices, it all melds together very well.

Steak holds up a lot better than lobster to strong flavors. I wouldn't waste lobster in that way either (though I do have a great chilied shrimp dish.) :D

Add in the beans and associated effects and you have chili. A good number of hot peppers is a plus, and you can leave out the cilantro.
:eek: :headbang:

Tell me you just posted that as a joke!


Anyway, here's mine.

Ingredients:
1 lb. of flank steak, roast, or stewing beef
1 lb. lean ground beef
2 Onions, chopped coasrse
15 oz can (medium sized) of crushed tomatoes
2 small cans tomoto paste
1 handful of dried chiles: chipotle, ancho, or passilla
1 handful of mixed fresh chiles: jalapenos, habaneros, and scotch bonnets chopped.
8 cloves of garilc, diced and crushed
2 cans flat beer
1/2 can Dr. Pepper
Jack Daniels
1 cup beef stock

Spices: cumin, oregano, ground ancho chile, crushed
red pepper, ground chilpotle chile, salt, black pepper, Tabasco sauce, Habanero Tabasco sauce; all to taste.

Instructions:
First toast the dried chiles in a dry pan over medium heat. Then, simmer in 1 can of beer for an hour. Puree the chiles with some garlic and some of the chile/beer broth tio make a chile paste.

Simmer Dr. Pepper until reduced by half.

Cut the the flank steak, roast, or stewing beef into 1/4 to 1/2 inch
peices. Saute in bacon grease w/ a bit of salt
and pepper. Set aside.

Saute 2 onions until transparent. Add the ground beef. When it starts to brown, add spices, chile paste, fresh chiles, garlic, and chopped beef from above. Stir.

Add the tomatoes (crushed and paste), beef stock, and remaining flat beer.

Bring to a boil, the drop the temp. to a simmer.

Let it simmer about 2 hours, stirring every 15 minutes or so.

Add a healthy dose of Jack Daniels and the Dr. Pepper..
If need be add more beer or beef stock.

Continue simmering 2-4 more hours, stirring every 15 minutes or so.

Shut off the stove and let it "rest" for a at least an hour. Overnight in the fridge is better.

Bring the temprature back up slowly then shut of the
stove.

Serve topped with crumbled or coarsely grated
ceddar or monterey jack cheese. Have saltines, sour
cream, extra cheese, chopped onion, and extra jalepenos on the side.

** Important point: You will need a large pot - several quarts, and preferrably cast iron.

"Where's My Chili Boots?!"
I went to this chili cookoff where some guy
was pouring Montezuma Tequila in his chili.

Yep. Tequila is a moderately common ingredient in chili.

Just curious to see if anyone found my recipe helpful.

Yes, you just reminded me that I skipped a step in mine.

for the love of God keep these recepies comming.......... I freaking love chili

I'm at work so I don't have any recipes handy, but I seem to recall the best ones included beer, in the recipe along with liberal doses for the cook.

I'm at work so I don't have any recipes handy, but I seem to recall the best ones included beer, in the recipe along with liberal doses for the cook.

Reminds me of the Cajun roast pork recipe I know.

1 "Cajun Microwave" (http://geocities.com/cajun_microwave_oven/)
1 Pork roast
1 Case of beer

Put the pork roast in the "Cajun Microwave" with whatever's suitable.
Put the beer in the cook.
When the cook is done, so is the pork roast. :D

Here's my Bison Chili:

2 lbs ground bison
3 cans(or 1 bag dried) beans. Different types, preferred. My favorite combination is pink beans, light red kidney beans and dark red kidney beans.
1 medium onion, well diced.
3 cans tomato sauce(or about 2 cups of skinned, diced tomatoes[pain in the ass])
5 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons paprika
3 cloves garlic
1 habañero pepper(or 3 teaspoons red pepper)
Juice of 1 fresh lime.
2 tablespoons masa harina flour(corn flour will do)