Let's see the recipes - here is mine

Personally, I dont even cook the bell peppers or onions, I cut them large and let them cook in with the "chili", I kinda like to see my onions/peppers and taste them and prefer them a bit aldente as then you can taste them better.

roosey90,whenever i cook anything that long cooks with peppers and onions i will put in a few more of each closer to the end of the cooking so that i can get that same ea dente effect too--i LOVE peppers and onions!---but i do let some just cook to sauce for the flavor blend.

quote:

Originally posted by tiki

--i LOVE peppers and onions!---but i do let some just cook to sauce for the flavor blend.

OH YES...
And speaking of Onions--One of the best smells around the kitchen is the smell of onions and bacon frying just before I put them into my baked beans...
LOL...'Tara

quote:

Originally posted by tiki

roosey90,whenever i cook anything that long cooks with peppers and onions i will put in a few more of each closer to the end of the cooking so that i can get that same ea dente effect too--i LOVE peppers and onions!---but i do let some just cook to sauce for the flavor blend.

hear-hear!

mike, I love the idea of enchalada sauce. I am constantly changing my recipe(my secret is honey, and thickening with refried beans) and will try it next time.

I tried the enchalada sauce last night, and it was good, although I over did it. It is basically like adding more chili powder, but adds a nice thickness to it.

This recipe isn't mine but I wish it were. I don't remember where I got it so my apologies to the creator of it. If you like Texas Chile here is the Bomb:

5-R Chili (Texas Chili Contest winner - 4 times)

2 pounds Cubed or coarsely ground boneless, trimmed beef (chuck or shoulder arm preferred)
1 tablespoon Vegetable shortening
1-½ teaspoon Hot sauce
8 oz. Tomato sauce
2 Beef bullion cubes
2 Jalapeño peppers, skin surface slit
6 tablespoons Chili powder (or to taste)
4 teaspoons Ground cumin
1 tablespoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Salt
½ teaspoon White pepper
3/8 teaspoon Cayenne
¼ teaspoon Oregano
1/8 teaspoon Crushed bay leaf

Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds.
Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions. Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed. Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)

mcunnin---looks good---thanks--gonna hang on to that---try mine for Texas red---think youll like it!---especially with a lot of cornbread!

I make multiple chilis, depending upon the "event." This is my favorite basic chili but some of my others are over here too -- just click on "my other recipes" if you want to see them:

http://www.recipezaar.com/113530

I just came across a site that had some tasty looking recipes: http://www.tpoint.net/~wallen/chili.html

quote:

Originally posted by UncleVic

I just came across a site that had some tasty looking recipes: http://www.tpoint.net/~wallen/chili.html

There are some interesting recipies on that link....
and just as the author says, and I am taking this right off the web site:
"Chili is a hotly debated subject, with it's own body of myth and folk lore. Everyone thinks their chili is the best, and I think that's what makes it special. "
Amen to that!

1 lb. browned lean burger
1 15 oz. can any type bean/with liquid (red, pinto, black, kidney)
1 15 oz. can any type bean/with liquid (red, pinto, black, kidney)
YOU CAN MIX AND MATCH, IT IS GOOD TO PLAY WITH YOUR FOOD!!!
1 15 oz. can chopped tomatoes/with liquid

1/2 cup chopped green pepper
1/2 to 1 cup chopped onion
1/2 cup chopped celery
1 cup water
1/4 tsp. garlic powder
1/2 tbsp. ground cumin
1 and 1/2 tbsp. chili powder
1/4 tsp. salt
1/8 tsp. cayenne pepper OR 1/4 tsp. black pepper

Mix all together, and simmer for at least four hours, very low. Or throw all in slow cooker, and cook all day on low. This stuff is better the next day. If you want to be fancy about it. Change the ground beef to a pound of stew meat, diced up. We don't eat "canned chili" anymore, this stuff is soooo easy!

This is a great thread! I can't beleive I never made a post on it. Thanks yall!

Ahhh, celery, I like using that for my "lots of tomatoes" chili. The kids like that best!

Here are a few things I did not hear earlier that I have added to chili and liked how it ended up. Corn tortillas ( early so they melt ), taco seasoning mix, ranch dip mix ( sounds weird I know but... ), rotel mexican tomatoes, shiner bock beer ( any bock beer might work ).
joe

I'm not adding a recipe as I normally just cook without... but I wanted to mention that if you have not tried, and you have family members that don't like "spicy" or even beans... try some "white chicken chili". You can Google a number of recipes.. and I've tried several I liked (I heat mine up while serving). The good thing is you can mash the "whiter" beans up, so the bean haters don't have issue, and the weight watchers like the chicken idea. In any case I have made a number of folks happy going that route.

BTW, I like regular type chili also (but don't since I don't use recipes, one batch is always differnet from the last).

Casper

A very interesting long running thread. I get tired of all the OLD threads being brought up but this one was/is really good.

MikeS.

Casper, every pot of your chili has it's own soal.

Mike, some of the great threads here never die.

For the brave at heart try a smoked oyster on top of a spoon full of your favorite chili. If you like it you can add them to the pot but, I like em just that way. I know, I know, I have mentioned this before.
Joe

PJ8, I've seen way too many threads that should have stayed buried. Oh well.

MikeS.

With us there's really not a set recipe, but the basics we use for our crock pot chili are:

De-skinned tomatoes from our garden that we've frozen (we run them under hot water when it's chili time and peel the skin off)
One bottle of beer and sometimes a splash of Merlot
Browned Sirloin steak and onions
1 can of black beans and 1 can of chili beans
1 can of tomato paste
Cumin
1 dried Habernero pepper
Fresh pressed garlic
1 snall can of green enchilada sauce
Sliced jalapenos
Chipolte spice
And sometimes a bit of brown sugar

It changes every time, but it always turns out good and is slow cooked all day in the crock pot.

Andrea

I agree Mike S, great thread! Now for your recipe, and Tiki's. I did not re read page 1, nevermind if they are already here.

I do the same as Tiki w/ the peppers and onions, put more in twords the end of cooking. Then I have raw onions, cheese, and pickled jalapenos as toppings.
Joe

Both Mike and Tiki's recipes are on page one of this thread.
Joe

quote:

Originally posted by tiki

Ive posted this before--but Bushie says its the real deal and i like it too.


Texas Red

Would this work with ground beef? I'm going to try it with cubed beef anyways.

I'm looking for a recipe that has no tomatoes and no beans. Oh yea, no suet either.

Barry

Hep2, check out the thread here about Benny Binion's chili. It has no tomatoes and no beans, and I made it with no suet. I just had some serloin coarse ground w/ some of the serloin fat.
Joe

put 3 tablespoons of chili powder and one tablespoon of cumin.............. into anything and you have chili.................

quote:

Originally posted by PapaJoe8

This is a great thread! I can't beleive I never made a post on it. Thanks yall!

Ahhh, celery, I like using that for my "lots of tomatoes" chili. The kids like that best!

Here are a few things I did not hear earlier that I have added to chili and liked how it ended up. Corn tortillas ( early so they melt ), taco seasoning mix, ranch dip mix ( sounds weird I know but... ), rotel mexican tomatoes, shiner bock beer ( any bock beer might work ).
joe

the corn tortillas are made from the masa harina that i add to my Texas Red recipe---they are also often easier to find unless you live near a large Mexican population and can be substituted for the masa.--make a wonderful thickener with a flavowr that blends perfectly!

Tiki, would white corn tortillas be just like the masa harina. I use both the masa and yellow corn tortillas sometimes. They kinda add a different flavor than the masa, or at least I think they do.
Joe

quote:

Originally posted by PapaJoe8

Tiki, would white corn tortillas be just like the masa harina. I use both the masa and yellow corn tortillas sometimes. They kinda add a different flavor than the masa, or at least I think they do.
Joe

They sure will---any CORN tortilla will---Masa is the "Flour" grind for the corn used to amke tortilla and tamales. Its much finer then that for corn bread and works like wheat flour as a thickener--and just like bread can be used to thicken instead of flouir--so can tortillas.

zythos - i made Crazy Ed's Holiday Chili on sunday night...served it on monday night, and it's great! i halved the recipe, it's wednsday, and there's almost nothing left...
thank you for sharing!
...let's see, who's recipe am i gonna try next???

I want a copy of Elises cookbook!!!!! And I know someone that always puts a can of pork and beans in their chili....it's not me.

Andrea, that is quite a unique and good sounding recipe! I use that green enchilada sauce but have never thought to put in in chili, da. I have used it to make a green chile stew and rice dish.

Sneetch, glad things turned out well. Hard choice for the next batch!

Bobo, Elise does have a cookbook. You just have to search around here at roodfood for it.
Joe

What is all the nonsense calling all these soups and stews Chili? To quote Lyndon B. Johnson, 36th President of the United States.

"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."


The following is a recipe for true Chili. It is around a hundred years old. Add anything else to it and what you have is a soup or stew. It may taste wonderful, but it is not Chili!

Tolbert's Original Bowl of Red
3 lbs lean beef
1/8 pound beef kidney suet (if you want to go for it)
1 tsp mexican oregano
1 tsp cumin powder
1 tsp salt
1 tsp cayenne pepper
3 tbsp chile powder
4 ancho chile peppers
At least two chopped cloves of garlic
2 tsp masa harina, cornmeal, or flour (optional)

Sear beef in a 4qt+ Dutch oven or skillet. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet and chile peppers and about two inches of liquid (you can use water, I use beer). Simmer for 30 min. Add spices and garlic, bring to boil, lower heat and simmer for 45 minutes. Add more liquid only to keep the mix from burning. Add masa harina. Simmer for another 30 minutes to 4 hours. Taste and adjust spices if necessary.

Note; The kidney suet is very hard to find. An equal amount of any beef suet will work although a bit of flavor will be lost.

If you want real Chili fixings check out:
http://www.penderys.com