Chili recipes

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FulgoreSenpai

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#1  Edited By FulgoreSenpai

All this chili talk on giant bomb has me wanting some chili. I don't want canned chili though, i wanna make it.

I wanna know if any of you bombadeers know any good chili recipes because i want to eat some chili when i watch today's chili themed quick looks.

preferably simple but please show em if you got em.

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Enigma777

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#2  Edited By Enigma777

Can of red kidney beans

Can of tomato sauce

1 pound ground beef

2 tablespoons chilly powder

4 ounces of buffalo sauce (I prefer that over hot sauce - not as much vinegar)

Salt to taste

Brown the ground beef and then chuck everything in a pot. Bring to a boil then lower heat and let it simmer for 30 mins. Serve with crackers and shredded sharp cheddar cheese. Alternatively you can use ground turkey or ground chicken.

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GeneralZod37

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#3  Edited By GeneralZod37

Beans in chili?! Good day to you, Sir!

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GiroMindTricks

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#4  Edited By GiroMindTricks
No Caption Provided

pretty much stick all this in a big pot and cook on a low heat for couple of hours. I prefer to brown off the mince first to get rid of the fat.

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selbie

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#5  Edited By selbie

@GiroMindTricks said:

No Caption Provided

pretty much stick all this in a big pot and cook on a low heat for couple of hours. I prefer to brown off the mince first to get rid of the fat.

I want that inside me now. All of it.

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Winternet

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#6  Edited By Winternet

I fully endorse this thread. I want those chili recipes. Good ones.

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YamiB

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#7  Edited By YamiB
  • 2 Packages of Mixed Ground Meat (Beef, Pork, Veal)
  • 1 Large Can of Black Beans
  • 2 Large Onions Diced
  • 1 Can Re-fried Beans with Chirizo
  • 2 Cans Crushed Tomatoes
  • Jarred Jalapeno Peppers (to taste)
  • 1 1/2 - 2 Bottles of Honey Wheat Beer
  • BBQ Sauce
  • Curry Powder
  • Chili Powder
  • Adobo

I put the meat in a large pot and cook it in some oil while seasoning it with adobo. When the meet has cooked I'll add the Tomatoes. Once the tomatoes have heated up I'll add all of the other ingredients then lower the heat and let it cook for about three hours.

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MikkaQ

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#8  Edited By MikkaQ

Yeah good idea, chili sounds awesome, actually. Gonna do a Cincinnati chili though, it's the superior regional twist.

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bybeach

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#9  Edited By bybeach

For down an dirty, there is a chilli mixings comes in a little paper bag..somebodies Texas chilli makings or something like that..was pretty good. i am not talking about something you find on the dry gravy/seasonings rack..it's usually to the side somewhere, like a little lunch-bag. just add meat and in my case, beans. Also comes w/ massa flour to thicken it up, I supply cracker and maybe grated cheese. 
 
But Chilli a bit too heavy for me these days.

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BonOrbitz

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#10  Edited By BonOrbitz

Here's my chili recipe:

  • 1 lb. ground beef
  • 8 oz steak, marinated overnight, grilled, then cubed
  • 15 oz can of corn, undrained
  • 15 oz can of light red kidney beans, drained
  • 15 oz can of pinto beans with bacon
  • 15 oz can of diced tomatoes
  • 15 oz can of diced italian tomatoes
  • 8 oz can of tomato sauce
  • A small jar of sliced mushrooms, drained
  • 1 large onion, chopped
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped
  • 3 cloves of garlic, chopped
  • 1 cup of dark beer
  • 1 square of semi-sweetened baking chocolate
  • 1 tbsp worchestershire sauce
  • 1 tbsp Tobasco brand Chipotle sauce or hot sauce of choice
  • 2 tbsp chili powder
  • 1 tbsp pepper
  • 1 tbsp ground cumin
  • 1 tbsp sugar or Splenda
  • Bag o' shredded Mexican chee
  • Light sour cream
  • Oyster crackers

1) Throw onion, peppers, and garlic in your cooking pot and heat until the onion is translucent.

2) After browning and draining ground beef separately, add to cooking pot. Also, add the marinated cubed steak. I use a George Foreman grill to cook this up before I cube it. Stir

3) Add kidney beans, pinto beans, tomatoes, sauce, corn, mushrooms, baking chocolate, worchestershire sauce, hot sauce and beer. Stir.

4) Stir in your seasonings (Chili powder, cumin, pepper, Splenda)

5) Simmer for about an hour.

6) Serve with chedder chee, sour cream, and oyster crackers. Pillsbury Cinnamon buns taste great too with it, believe it or not.

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BonOrbitz

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#11  Edited By BonOrbitz

@YamiB said:

  • Adobo

I put the meat in a large pot and cook it in some oil while seasoning it with adobo. When the meet has cooked I'll add the Tomatoes. Once the tomatoes have heated up I'll add all of the other ingredients then lower the heat and let it cook for about three hours.

I'LL SEASON YER MEAT!
I'LL SEASON YER MEAT!
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duskvamp

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#12  Edited By duskvamp

I've never eaten chili... I need to change this.

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Ninja_Welshman

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#13  Edited By Ninja_Welshman
@bonorbitz You win sir!! Laughed so hard snot came out.

Do NOT add snot to your chili.
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NekuSakuraba

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#14  Edited By NekuSakuraba

Haha, I actually was thinking the same thing when I saw this thread.

I feel like chili.

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BonOrbitz

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#15  Edited By BonOrbitz

@Ninja_Welshman said:

@bonorbitz You win sir!! Laughed so hard snot came out. Do NOT add snot to your chili.

Welcome to the club. My allergies kicked in like crazy this morning and I've been blowing my nose all day! Blech. I need spicy chili to clear that out.

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artgarcrunkle

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#16  Edited By artgarcrunkle

Store bought chili powder is worthless so do this first.

  • 3 ancho chiles, stemmed, seeded and sliced
  • 3 cascabel chiles, stemmed, seeded and sliced
  • 3 dried arbol chiles, stemmed, seeded and sliced
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano (Mexican oregano if you can find it)
  • 1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Throw all of that into a blender and turn it into a fine powder. Leave the lid on the blender for a minute or two afterwards and let everything settle.

Also, Pro-Tip: To thicken your chili crunch up a bunch of tortilla chips and drop them in the pot of chili while it's cooking. Maybe if you're a real cool dude you can put a cup of good coffee in there too.

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NekuSakuraba

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#17  Edited By NekuSakuraba

Is there a difference between chilli and chilli con carne?

Like, chilli on carne has meat, right?

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BonOrbitz

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#18  Edited By BonOrbitz

@NekuSakuraba said:

Is there a difference between chilli and chilli con carne?

Like, chilli on carne has meat, right?

Yup. "Con carne" is Spanish for "with meat."

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BraveToaster

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#19  Edited By BraveToaster

Sometimes I like putting my chili over rice.

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NekuSakuraba

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#20  Edited By NekuSakuraba

@bonorbitz said:

@NekuSakuraba said:

Is there a difference between chilli and chilli con carne?

Like, chilli on carne has meat, right?

Yup. "Con carne" is Spanish for "with meat."

Alright, cool, so most of these here are ''Con carne'' :D

So does anyone have recipes for someone who has never cooked chilli before? Things like temp, amount, what to do etc? Something a bit more in depth.

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BonOrbitz

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#21  Edited By BonOrbitz

@NekuSakuraba said:

@bonorbitz said:

@NekuSakuraba said:

Is there a difference between chilli and chilli con carne?

Like, chilli on carne has meat, right?

Yup. "Con carne" is Spanish for "with meat."

Alright, cool, so most of these here are ''Con carne'' :D

So does anyone have recipes for someone who has never cooked chilli before? Things like temp, amount, what to do etc? Something a bit more in depth.

With my recipe the amounts are there unless I've missed something. Temperature-wise, I heat the chopped veggies on low-medium heat. Then when I dump everything in, I increase the heat to medium to medium-high so the heat increases slowly. The ground beef is browned at low-to-medium heat and the 8oz steak is cooked on the George Foreman at 350 degrees for 7 minutes.

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Nux

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#22  Edited By Nux

Now I have to make chili when I get home from work, thanks guys.

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mordukai

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#23  Edited By mordukai

I only use fresh bean. Makes the chili taste much better. I also use a combo of tomato juice and V8 juice in the mix.

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crazyleaves

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#24  Edited By crazyleaves

Chili has no beans and goes over cornbread or with soda crackers. Served with cheese and minced white onion. Fact.

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NekuSakuraba

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#25  Edited By NekuSakuraba

@bonorbitz: Is there anyway to get around the overnight marination?

I don't really like beans (besides baked beans), do they need to be added?

Does it taste good with cheese? :D

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BonOrbitz

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#26  Edited By BonOrbitz

@NekuSakuraba said:

@bonorbitz: Is there anyway to get around the overnight marination?

I don't really like beans (besides baked beans), do they need to be added?

Does it taste good with cheese? :D

Marinating is not essential, but it's so easy. I buy a bottle of garlic and herb (but one can get whatever sounds appealing) marinade from the condiment aisle of the grocery store. Throw the steak into a ziplock bag or plastic container, slather the steak with marinade and let it sit in the fridge overnight until you are ready to prepare it. Some people make their own marinade, but I'm not that ambitious.

Beans certainly is not required at all.

IT TASTES AWESOME WITH CHEE.

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NekuSakuraba

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#27  Edited By NekuSakuraba

@bonorbitz said:

@NekuSakuraba said:

@bonorbitz: Is there anyway to get around the overnight marination?

I don't really like beans (besides baked beans), do they need to be added?

Does it taste good with cheese? :D

Marinating is not essential, but it's so easy. I buy a bottle of garlic and herb (but one can get whatever sounds appealing) marinade from the condiment aisle of the grocery store. Throw the steak into a ziplock bag or plastic container, slather the steak with marinade and let it sit in the fridge overnight until you are ready to prepare it. Some people make their own marinade, but I'm not that ambitious.

Beans certainly is not required at all.

IT TASTES AWESOME WITH CHEE.

Well, I want it tonight so I don't think I can marinate it overnight! :P

Is it better to marinate for as long as possible or to just skip the process altogether?

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OldGuy

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#28  Edited By OldGuy

This is a very specific chili, designed to make Coney Dogs:
 
Coney Sauce

2lb     Ground beef
1        Medium onion, minced
2        Cloves garlic, minced
3T      Paprika
2t       Chili powder
1T      Dry mustard
1/2t    Oregano
1/2t    Cumin
1/4t    Red Pepper
1/4t    Black Pepper
1t       Salt
1 can    Tomato paste
1t       Worcestershire sauce
Water to cover

Add all ingredients, mix, cook for 2 to 4 hours, adjust water during cooking to create the sauce consistency you desire.
 
Note that you will want to break up the ground beef very well (you are making a sauce here, so meat lumps won't be good). You're likely going to have to stick your hands in the pot once all the stuff is in there (but before you get it hot) and smush it around to get it all smooth. Wash your hands well both before and after you do this. Yes, it's an odd feeling, but it's the best way to get the sauce smooth.
 
To serve: take a toasted bun, add a smear of mustard, place dog in bun (a grilled dog - cooked till it just starts to split is far better than a boiled dog), cover with chili and chopped raw onions. Eat with potato chips and a Coca-Cola in a glass bottle (preferably a cane sugar Coke).

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BonOrbitz

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#29  Edited By BonOrbitz

@NekuSakuraba said:

@bonorbitz said:

@NekuSakuraba said:

@bonorbitz: Is there anyway to get around the overnight marination?

I don't really like beans (besides baked beans), do they need to be added?

Does it taste good with cheese? :D

Marinating is not essential, but it's so easy. I buy a bottle of garlic and herb (but one can get whatever sounds appealing) marinade from the condiment aisle of the grocery store. Throw the steak into a ziplock bag or plastic container, slather the steak with marinade and let it sit in the fridge overnight until you are ready to prepare it. Some people make their own marinade, but I'm not that ambitious.

Beans certainly is not required at all.

IT TASTES AWESOME WITH CHEE.

Well, I want it tonight so I don't think I can marinate it overnight! :P

Is it better to marinate for as long as possible or to just skip the process altogether?

The brand I get says that the meat can be marinated for just 30 minutes- Just read the directions. But yes, the longer the better though I think overnight should be the maximum. The citric acid in the marinade is what breaks down the meat and injects the flavor. Any longer than a night and I hear the meat can get mushy or something.

If you can swing 30 minutes as you chop the veggies and prepare the spices, why not give it a shot?

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OldGuy

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#30  Edited By OldGuy
@NekuSakuraba said:

@bonorbitz: Is there anyway to get around the overnight marination?

I don't really like beans (besides baked beans), do they need to be added?

Does it taste good with cheese? :D

Some of us believe that beans are not meant to be in chili. Real chili is meat and spices (unless you're vegetarian, in which case, you gotta do what you gotta do) -- onions and garlic are allowed. Depending on the style you may also add tomatoes (I prefer them to be puréed so you don't get tomato chunks) or tomato paste. But no beans!
 
Beans are such a flavor sink that you have to over spice the chili to compensate. It's just not worth it.