share your chili recipes

[eternalfrost]

im just a poor grad student at the moment and do most of my own cooking. chili is one of my favorites to make since you can cook up like a months worth for pretty cheap in one night, plus its damn tasty and a good all around meal in the winter.

anyways, im betting a bunch of you guys have some good recipes. you all seem like the bar-b-queing type bunch. i love the spices BTW

cant say that i really have much worth sharing, i usually just pull a random recipe off the web that looks good.

[Hawke]

Stagg Steakhouse Chili. Pop the top, pour into bowl and nuke for 2.5 minutes.

[punkin]

I cooked chilli sauce last night. Used my standard recipe for sweet chilli lifted and adapted from

Chilli Mud Crabs.

2 tsp fine grated ginger
2 cloves of garlic
3 hot chillies chopped

fry all this in a little sesame oil and some peanut or vegie oil for a few minutes, cook it slow, don't brown it.
add

1/4 cup (i use 1/2 cup) of Tomatoe sauce (ketchup for you lot)
1/4 cup sweet chilli sauce
1 tbsp sugar (i use palm sugar for this)
1 tbsp light soy
1 small tsp salt to taste.
(i like to add a little less sugar and put some Char Sui in instead)

That's it. Cooked in 5 mins.

Us it to coat your favourite foods before serving. Great with large prawns, cooked chicken wings, battered popcorn chicken pieces or sliced baked fillet of pork belly, i had it with battered seafood pieces last night.


Got the best ever batter recipe worked out too, it's a cross tween beer batter and tempura.

Punkins Batter

Put a bowl in the freezer containing 1 cup water and 3/4 cup of beer and two beaten egg yolks.

When it's bloody cold and starting to freeze round the top add it to 3/4 cup plain flour, mix it roughly with a fork till it's wet, but don't try to get the lumps out.
Use straight away.

[MountedGoat]

I do a long cook chili where you don't use canned beans.

1 cup dry pinto beans
1 lb ground meat (I like 1/2 pork and 1/2 turkey, mixed together)
1 can of tomato sauce puree
1 can budweiser
1 onion
5 cloves garlic
2 Green Peppers (ancho, aneheim, pasilla)
1 Thai Pepper
1 Chipotle Pepper
1 box Chicken Broth
7 Cups Water
Cumin
Cayenne
Salt
Pepper
Chili Powder (if wanted)

So start the beans in 3 times their amount of water, bring to boil, strain and return to pot with the 7cups water, chicken broth, tomato puree, light flavorless beer, a large pinch of salt and Chipotle Pepper and cook at a low simmer.

In a sautee pan add some vege oil and sautee the meet till browned though not too much. Remove to a bowl. Sautee veges on high with all spices. I use a lot of cumin (like a tbsp to start, then more after). Add the sauteed veges into the beans. Add the meat to beans.

Simmer on low till the beans are tender. Too high and the meat will be rubbery and the beans will explode. Low simmer is the key. I use LOW and a lid on my pot, but you don't want it to boil or stand still. Little bit of movement.

Now if you want spice it heavily, or lightly. Jalepenos are great, I just have a lot of thai peppers so they are used.

To make it really deliciously sweet and spicy, I like to add a cup of frozen corn when the beans are cooked thoroughly and the stove has been turned off. It cooks just fine in the hot chili and really adds a nice flavor to the chili.

Wait 20 minutes and eat!

[junkyard dawg]

I make chili with coarse ground beef and pork. 75% beef and 25% pork works good 50/50 is good too. I cook the meat and drain the fat. add a bunch of chopped onion and fresh chilis. Jalapeno, poblano, red bells and Hatch green chilis are the best. Use what you have... add chicken stock to cover the meat and veggies... Throw in a bunchof diced tomato... simmer till everything is tender... Add a bunch of chopped garlic, a bunch of dried chili powder... I use ancho, guajillo, Pasilla, and new mexico red.... Add some cumin. When you get it like you like it, thicken it with a slurry of masa. I use homemade ground chipotles to fire mine up. I like it HOT!

[Dutchmancreek]

Like JYD, I don't use a recipe. Chili don't need it, it's kind of intuitive. You use the basic ingredients and taste and cook until it's "right". I just made a great big pot of chili at deer camp and the boys fell on it like a pack of wolves.

[MountedGoat]

You know guys, I love that everyone on here is good at different things and that there are different ways about going about things. When the post asks for specifics, why not deliver if you have something? He is asking for a chili recipe because he wants to learn a recipe. If when you first came to this site and Dunderhead or Tater just said that they turned on the still and made great hooch then none of us would be anywhere. Since you have the experience and therefore post, why not help the guy out and give somewhat of a recipe? If nothing just say what JYD did and say the ingredients and that he likes hot.

Anyways, I am done. Just had to get that out.

30 Minute Chili

1 can beans of your choice
1 can stewed tomatoes
1 onion, chopped
2 cloves garlic, chopped
1 Jalepeno or other chili, chopped
1 Ancho pepper, chopped
2 tablespoons Kosher Salt (half as much if using table salt)
Ground pepper to taste
1 tsp Granulated Garlic
1 tsp paprika
1 tsp cumin
2 cans chicken stock (more if you like it thinner)
1 lb ground meat

Add the vegetables to a hot pot and sautee for a few minutes. Add the tomato and saute for a couple minutes, add the meat till cooked through, breaking it up as it cooks. Then add all seasonings and then chicken stock and bring to a boil, then lower to simmer. Rinse beans in the sink and add to chili and cook for another 10 minutes to warm beans and you are done.

[myles]

Most of the time I don't put any meat in my Chilli. Am not vegetarian - just like it that way. Basically 3 tins each of tomatoes and mixed beans, 3 onions & a few cloves of garlic from the garden, with some home made tomato sauce from the freezer and the chillis are home grown dried and chopped. I always grow a mix of milder varieties so its a bit hit and miss, but its never TOO hot. The only thing I do like to add which I picked out of a mexican cook book - is a SMALL amount of chocolate. 70% cocoa minimum, dark and bitter. It sounds odd but it works. Oh and thats a long slow cook. It always seems better reheated the next day too! Breakfast even - quickly grabed out of the fridge on the way to the car! Anyone else find that?

[Dutchmancreek]

Myles....chocolate can be very good in chili, as can cinnamon ( ever tried Cincinnati Skyline chili?). As a matter of fact, red pepper (cayenne powder) goes very well with chocolate in a lot of dishes. We make a chocolate mousse with pepper oil topped with whipped cream sprinkled with cayenne pepper. You would be amazed how much the pepper adds. Sprinkle a little cayenne in your hot cocoa this winter too.

Oh, and I think all chili and home made soups are better the next day. The flavors have a chance to blend.

[junkyard dawg]

I used to make a chipotle chocolate Ice cream. folks raved about it...