Lets talk chili...

[Tumbleweed]

For many years I have used this recipe from a Marlboro cookbook as a base.
Pretty decent chili, mild and not spicy.
http://recipeland.com/recipe/v/Headquarters-Chili--Marlboro-26042

 

[thebrassnuckles]

I just used this recipe, it came out pretty good, I messed it up by not using the correct amount of meats, but it was still good... and as an added bonus there are no beans... cause chili gots no beans.

plus... bacon!!!!

http://www.lodgemfg.com/recipe-camp-chilli.asp

it makes quite a bit of chili, I just cut the recipe in half.. dee licious. I froze some and took it to work.

It is bomb. I have been yearning to make it again..

it is very mild. on my next attempt I may add one anaheim pepper, just to spice it up a little bit.

I had never roasted pepper befor trying this recipe, and it was pretty easy to do.

the meat comes out suuuuper tender, barely requiring any chewing. ... mmmm... i gotta make some more of this...

 

[Black Dog]

Brassknuckles- I made that chilli on Friday night in my dutch oven out on the porch and that stuff is the schizznit! I kind of had to modify it a bit because of my stupid grocery store but it still turned out good. Instead of paprika and whatever spice it called for I just used a premixed chilli powder (spices are stupidly expensive so I need to find them in bulk) and my store didn't have poblanos so I used 1 habanero, 1 jalapeno, 2 anaheims, and 2 others that were in the "assorted peppers" bin that actually turned out to be kind of hot so I think they may have been the poblanos. And instead of adding water I used some Sierra Nevada Pale Ale, which I got from Good Eats show recipe. Like you I cut the recipe in half and it was plenty enough to fill my 10 inch dutch oven. Since there wasn't any directions of what temperature to heat the pot to I improvised and went with the standard +3\-3 rule and put 13 coals on the bottom and 7 on top, but I figured that since I'm making soup-like stuff I would need more heat from below so I added an extra coal. About half way through the cooking process I replaced the coals with new ones so that my simmer would stay strong. After about a half hour of prep and 4 hours total of cooking (to include browning the meat) I had chilli, and man oh man was that meat ever tender! I've got left overs that I'm going to work on tonight and then freeze the rest for a rainy day.

 

[thebrassnuckles]

Brassknuckles- I made that chilli on Friday night in my dutch oven out on the porch and that stuff is the schizznit! I kind of had to modify it a bit because of my stupid grocery store but it still turned out good. Instead of paprika and whatever spice it called for I just used a premixed chilli powder (spices are stupidly expensive so I need to find them in bulk) and my store didn't have poblanos so I used 1 habanero, 1 jalapeno, 2 anaheims, and 2 others that were in the "assorted peppers" bin that actually turned out to be kind of hot so I think they may have been the poblanos. And instead of adding water I used some Sierra Nevada Pale Ale, which I got from Good Eats show recipe. Like you I cut the recipe in half and it was plenty enough to fill my 10 inch dutch oven. Since there wasn't any directions of what temperature to heat the pot to I improvised and went with the standard +3\-3 rule and put 13 coals on the bottom and 7 on top, but I figured that since I'm making soup-like stuff I would need more heat from below so I added an extra coal. About half way through the cooking process I replaced the coals with new ones so that my simmer would stay strong. After about a half hour of prep and 4 hours total of cooking (to include browning the meat) I had chilli, and man oh man was that meat ever tender! I've got left overs that I'm going to work on tonight and then freeze the rest for a rainy day.

glad to hear it!

I am thinking about making it again. On the poblano peppers, I was at the grocery store, and the guy there said pasilla peppers are the same as poblano's (dont know if thats true, but thats what I used) next time I'll be addig a few more peppers to get some heat and sore substance, less liquid cause I like my chili thick (i'll def have to try beer instead)
I'll post up here when I do it.

 

[Black Dog]

I thought it was pretty soupy too so the beer\water could probably be left out, or at least added in extreme moderation just to keep all the solid pieces covered. I kind of think though that part of the way chilli works is that you use excess liquid and then let it reduce itself through the simmer so that the flavors are more concentrated, so maybe instead of 3 or 4 hours of simmer a 6 hour simmer might be better, I don't think it would hurt anything to keep it going that long.

 

[KenB1010]

For an easy chili recipe let's not forget Carroll Shelbys Texas Chili. I make it in the crock pot using cubed steak a can of black beans and a can of pinto beans. Very easy to do and it only costs 2 bucks at your local store.

[ame="http://www.amazon.com/Carroll-Shelbys-Original-Texas-4-Ounce/dp/B000H23Z1C"]Carroll Shelby's Original Texas Chili Kit, 4-Ounce Boxes (Pack of 12): Amazon.com: Grocery & Gourmet Food: Reviews, Prices & more[/ame]

 

[paulj]

. On the poblano peppers, I was at the grocery store, and the guy there said pasilla peppers are the same as poblano's (dont know if thats true, but thats what I used) next time I'll be addig a few more peppers to get some heat and sore substance, less liquid cause I like my chili thick (i'll def have to try beer instead)
I'll post up here when I do it.

Poblano is the common name in most of Mexico for these large broadshoulder chiles. However in California, possibly Baja, and areas that get their groceries from California distributors, pasilla is commonly used for these peppers.

Else where pasilla refers to a long narrow dried chile. The name just means 'raisin like'. Poblano when dried is usually called ancho (wide).

Generally the heat level of poblanos (and anchos) is mild, though occasionally one is hotter. I think of them providing the 'base notes' to a sauce, with smaller ones (or sauces) used to provide the heat.

I like to rehydrate anchos (and other dried ones of similar heat level) and separate the pulp from the skin in a food mill. The resulting paste makes a great base for chili.

 

[109 Pretender]

Very nice selection of chili recipes gang! I'd share my wife's recipe, but then she'd have to kill me...

To the OP - don't worry about spicing it up too much for the kiddo. I'm pretty sure it's a Federal law that you have to be at least 21 in order to buy and eat chili - at least the kind we (well, the wife) make at home :Wow1:

For newcomers to hot and spicy chili - remember that the leftover pot of chili (you always make more than 1 meals worth) will be exponentially hotter than the day you made it - so if you sweated over it last night - tonight it will put blisters on your tongue! :sombrero:

 

[dragogt]

I've been wanting to try this one for awhile now..

http://www.pirate4x4.com/forum/showthread.php?t=310663&highlight=chilli

It's cold outside so I figured I'd make a pot of chili to live off of for the next week.

The recipe includes:

4 - bell peppers
3 - large chilis of choice
2 - cans of chopped tomatos with green chilis
1 - large white onion
4 - hot links
6lbs - boneless chuck

Seasonsings to taste
Salt
Black Pepper
Chili powder (your going to need probably close to a 1/2 cup)
Cumin

First, clean up your veggies and chop them up into approx 1" pieces

Next put a large stock pot on the stove and crank up the heat. Put enough olive oil into the pot to cover the bottom. Once everything is good and hot throw in your veggies and get them going. You want the veggies to soften and take on a little color. This usually takes about 15 minutes.

While the veggies are doing their thing you can begin prepping your beef.
Cut your beef in to 1"-2" cubes. Be sure to trim off any excess fat. If you leave all the fat on there the chili will become "slimy".

Now add your beef to the pot. When you do this give everything a good stir.

Now dice up your 4 hot links. These are the suprise that make this chili so damn good. Dice them up fairly small... you want them to be very subtle in there...they add a ton of flavor.

Once you add your links now go ahead and dump in your two cans of tomatos with the juice and half of your seasonings. When you cook seasonings they will mellow and take on a different flavor than when they are added at the end. Once it is all finished cooking we will go back and re-season to make sure it is where we want. Once you have all that in the pot add enough water so that everything is covered. Bring it up to a boil and now simmer for 3-4hrs stiriing ocassionaly to prevent burning.

You can tell it is finished when the beef is falling apart, everything is mingling together and it has become thick and attained the proper consistency. Go back and add seasoning to taste at this point. I use gobs of chili powder... I add about 1/2 cup to a batch this size. Don't ommit the cumin because that is what will give it that farmiliar "chili" taste.

I like to dish up a nice bowl and top with grated cheddar cheese and a nice dolop of sourcream or plain yogurt.