I need a new Chili recipe....

[lspencer534]

My current recipe comes from the Carroll Shelby Chili Mix box, so it's "serviceable", but nothing to brag about. I do like this in chili:

Beans.

Stewed tomatoes.

Onions.

I don't like this in chili:

Big chunks of cubed meat.

Any hotter than medium.

Mediterranean spices, curry, anything sweet, odd spices.

Anything that takes hours to prepare.

Anyone willing to share?

[Cybercowboy]

You can't eat beef, right? Might want to clarify the type of meat you want to work with.

[CertInsaneC5]

You can't eat beef, right? Might want to clarify the type of meat you want to work with.

:iagree:

[Cybercowboy]

Pork chili is good, even done with red. But almost all recipes used cubes of pork. Turkey chili isn't bad, but really the best chili is with beef. But ground pork is fine I guess. If I was you I'd just google something up that looks good and give it a whirl.

[lspencer534]

I intentionally didn't specify that I can't eat beef because I didn't want that limitation to stifle responses.

[Cybercowboy]

This is my wife's chili recipe. She always makes it the same, I never do. I'll type it in if you want, but don't have time right now as I have to leave. It's got ground beef in it, quite a bit actually. It's actually pretty darn good, a little spicy but nothing you can't handle. This batch just got put together, it will look different after it simmers for an hour.

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/Mobile%20Uploads/2014-10/B8297FC1-5BEB-49AF-BBFF-50BA4CD238E5_zpsy2f2pmuj.jpg

[CertInsaneC5]

Ground beef can be used as well as the above mentioned pork. If you have access to venison, that makes the most delish chili. Zero grease. I recently tried buffalo, that came out great. :seasix:

As far as vegetables go, along with the onions, try some bell peppers with them, the yellow and red ones.

The sauce is what you really want concentrate on though.

Fresh, Fresh, Fresh. From scratch. I have found that Plum tomatoes make the best sauce, but any really meaty tomatoe works for this. It takes awhile (not 3-4 hours) but can be done days, even weeks in advance. There a million recipes for this online.

Google mild chili and concentrate on the ingredients that make up the sauce in them. Choose what you like and experiment with that first. If you screw up, your not out the $$ of the meat. And don't discount the ones that have brown sugar, chocolate or molasses in them. You use very little of these and they really make the flavor pop.

I add spices slowly to my sauce as it cooks. Tasting along the way. Its what makes the chili good for me. You will have to do the same. There is no silver bullet recipe. :island14:

[NeedSpeed]

Need's Lazy Chilli

http://www.thevettebarn.com/forums/whats-cooking/22102-lazy-chili.html

:dance:

[63C2splitter]

I like good chili. We would have a chili lunch at work several times per year, where people would make their favorite recipe......others would bring things to go with the lunch (salad, deserts, soft drinks, etc....). A lot of the chili was so damn hot (spicy), that it was hard to eat, while some were so bland, that you didn't want to eat it. We usually had about 20 crock pots of chili to choose from.

[lspencer534]

Need's Lazy Chilli

http://www.thevettebarn.com/forums/whats-cooking/22102-lazy-chili.html

:dance:

That sounds good! :seasix:

[Grey Ghost]

I got a Stubb's Chili Starter pack the other day. They are a famous BBQ joint. Really good! You control the heat by how much of the seasoning pkg. you use. My basic recipe.

ground beef
chopped onion
kidney beans 1 can
diced tomato 1 can
Original Rotel - 1 can
seasoning pkg.

[99 pewtercoupe]

My current recipe comes from the Carroll Shelby Chili Mix box, so it's "serviceable", but nothing to brag about. I do like this in chili:

Beans.

Stewed tomatoes.

Onions.

I don't like this in chili:

Big chunks of cubed meat.

Any hotter than medium.

Mediterranean spices, curry, anything sweet, odd spices.

Anything that takes hours to prepare.

Anyone willing to share?

You just need to have more G&Ts before actually eating the chili
:shots:

[Aerovette]

I intentionally didn't specify that I can't eat beef because I didn't want that limitation to stifle responses.

I have made mine with VERY seasoned turkey before. It was ok.

Mine is more like "assembled" than made from scratch and you would not like it because it is pretty hot and fairly sweet.

[markids77]

Find a copy of "Chili Madness" by Jane Butel. Lots of recipes; many are good, all will give you ideas to blend into your personal fave.

[MrPeabody]

One thing I've leaned towards since I started growing peppers is that you can't have too many different kinds of peppers in chili. All colors of bell peppers, Anaheim chiles, poblanos, serranos, jalapenos, etc. They don't all have to be hot peppers, either. Try a variety of onions also.

[Cybercowboy]

One thing I've leaned towards since I started growing peppers is that you can't have too many different kinds of peppers in chili. All colors of bell peppers, Anaheim chiles, poblanos, serranos, jalapenos, etc. They don't all have to be hot peppers, either. Try a variety of onions also.

Yeah, some of my favorite chili recipes involve ancho, pasilla, New Mexico chilies, all dried. Deseed, roast in a cast iron pan for a little while, rehydrate, then process into a pulp (sometimes I use a food processor or blender, sometimes a food mill and discard the skins.) If using a blender it's best to pass through a fine mesh strainer before using. Add liquid as necessary to make it into a thick liquid. Also I add roasted garlic, cumin, oregano, and a little salt and pepper. Then I fry this in a big dutch oven in a little olive oil, until it turns a brick red. This makes a fantastic base for chili. It's good enough to just eat by itself. A little sugar will take any bitterness out.

You can use this liquid with some browned stew meat and just slowly cook (covered) in a 300 degree oven for a few hours until the meat is fork tender. Great stuff, just pop some on a warm corn tortilla, lime, cheese, raw onion, whatever you like.

[Ol Timer]

http://www.salsaexpress.com/images/Product/medium/1166.jpg

[lspencer534]

http://www.salsaexpress.com/images/Product/medium/1166.jpg

Is it that good?

[Ol Timer]

Is it that good?

I was just being a smartazz. I've not tried the vegetarian, but I do eat the Chili Man spicy with meat and find it to be pretty good. I like home made better, but when there isn't time, I go to the can.

[lspencer534]

I was just being a smartazz. I've not tried the vegetarian, but I do eat the Chili Man spicy with meat and find it to be pretty good. I like home made better, but when there isn't time, I go to the can.

:cert:

[MrPeabody]

Yeah, some of my favorite chili recipes involve ancho, pasilla, New Mexico chilies, all dried. Deseed, roast in a cast iron pan for a little while, rehydrate, then process into a pulp (sometimes I use a food processor or blender, sometimes a food mill and discard the skins.) If using a blender it's best to pass through a fine mesh strainer before using. Add liquid as necessary to make it into a thick liquid. Also I add roasted garlic, cumin, oregano, and a little salt and pepper. Then I fry this in a big dutch oven in a little olive oil, until it turns a brick red. This makes a fantastic base for chili. It's good enough to just eat by itself. A little sugar will take any bitterness out.

You can use this liquid with some browned stew meat and just slowly cook (covered) in a 300 degree oven for a few hours until the meat is fork tender. Great stuff, just pop some on a warm corn tortilla, lime, cheese, raw onion, whatever you like.

That sounds very good, but I was speaking more along the lines of chop them up and throw them in the chili. I do roast and de-skin some of them, though, like the Anaheims. Adds a little smokey flavor.

[Cybercowboy]

That sounds very good, but I was speaking more along the lines of chop them up and throw them in the chili. I do roast and de-skin some of them, though, like the Anaheims. Adds a little smokey flavor.

I knew what you meant, but this is a way to get some really intense multi-chili flavor into a dish. It's really pretty easy to do too, just makes a bit of a mess. It's one of two things I do that requires a food mill. The other is roasting tomatoes for making roasted tomato sauce. The food mill is great at taking the pulp out while de-seeding and de-skinning.

[MrPeabody]

I knew what you meant, but this is a way to get some really intense multi-chili flavor into a dish. It's really pretty easy to do too, just makes a bit of a mess. It's one of two things I do that requires a food mill. The other is roasting tomatoes for making roasted tomato sauce. The food mill is great at taking the pulp out while de-seeding and de-skinning.

Yeah, we have a food mill and we use it a lot. Mostly for processing tomatoes from the garden. Last year we had a market for selling our tomato juice, and I put eight lugs of tomatoes through one to make 60 quarts of juice. Made me want a motorized one. I've never thought of using it for chiles, but it sounds like a good idea.

And we have no problem with the making a mess part. We're pretty good at that.:yesnod:

[NeedSpeed]

Need's Lazy Chilli

http://www.thevettebarn.com/forums/whats-cooking/22102-lazy-chili.html

:dance:

I made a slight variation this past weekend, pretty good;

1lb ground beef (went very lean, 85-90).
1 cans chili beans
1 jar of tostitos medium chunky salsa
1 can of a diced tomatoes (garlic, fire roasted)
Some tomato juice, I like V8.
1 onion
small bunch of dried red pepper, diced.
1 fresh jalapeno
1 fresh fresno pepper

I essentially just freshened it a bit. Didn't use a bunch of chili powder in favor of fresh. Cut back on the canned beans. Had to up the vegetable juice because of using less canned ingredients.

Almost tried turkey this time, but opted for lean ground beef.

In my quest to remove preservatives from my diet, the chili beans were the only culprit here (maybe the tomatoes too).

I've found compari tomatoes to be quite flavorful, may try roasting off my own and go totally fresh.

Campari tomato - Wikipedia, the free encyclopedia

[lspencer534]

I made a slight variation this past weekend, pretty good;

1lb ground beef (went very lean, 85-90).
1 cans chili beans
1 jar of tostitos medium chunky salsa
1 can of a diced tomatoes (garlic, fire roasted)
Some tomato juice, I like V8.
1 onion
small bunch of dried red pepper, diced.
1 fresh jalapeno
1 fresh fresno pepper

I essentially just freshened it a bit. Didn't use a bunch of chili powder in favor of fresh. Cut back on the canned beans. Had to up the vegetable juice because of using less canned ingredients.

Almost tried turkey this time, but opted for lean ground beef.

In my quest to remove preservatives from my diet, the chili beans were the only culprit here (maybe the tomatoes too).

I've found compari tomatoes to be quite flavorful, may try roasting off my own and go totally fresh.

Campari tomato - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Campari_tomato)

Questions please: "Small bunch of dried red pepper". I never seen any at the grocery. Where do I get them? Do you remove the seeds?

Compari tomatoes are the tomatoes on a vine sold in stores? They don't seem very flavorful to me at all. Maybe riper they're lots better.

[Olustee bus]

This is my wife's chili recipe. She always makes it the same, I never do. I'll type it in if you want, but don't have time right now as I have to leave. It's got ground beef in it, quite a bit actually. It's actually pretty darn good, a little spicy but nothing you can't handle. This batch just got put together, it will look different after it simmers for an hour.

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/Mobile%20Uploads/2014-10/B8297FC1-5BEB-49AF-BBFF-50BA4CD238E5_zpsy2f2pmuj.jpg

WTF Are we suppose to look at that photo and tell what and how much is in the recipe?

[RedLS1GTO]

I can't even begin to count how many times I've made chili in my life... and I don't think I have ever made it the same twice.

Making sh*t up as you go is half the fun!!!

[lspencer534]

WTF Are we suppose to look at that photo and tell what and how much is in the recipe?

Ground beef, onions, kidney beans, pinto beans, green bell peppers, and a failure to skim off the detritus on the top.

[NeedSpeed]

Questions please: "Small bunch of dried red pepper". I never seen any at the grocery. Where do I get them? Do you remove the seeds?

Compari tomatoes are the tomatoes on a vine sold in stores? They don't seem very flavorful to me at all. Maybe riper they're lots better.

I think I used four, I should have said Cayenne. I removed some of the seeds. Just depends on how hot you want it. Did remove the seeds from the fresh peppers. I'm a bit new to using real peppers lol.

They have a pepper section in our grocery store.

http://www.artifact-digital.com/recipes/img/cayenne-ristra.jpg

Compari tomatoes are sold on the vine, but not the regular vine ones you'll find in a pile. They come in a little plastic box.

Not the brand I had but:

http://www.melaniecooks.com/wp-content/uploads/2011/05/campari-tomatoes.jpg

They're bigger than cherry or grape tomatoes, but smaller than your average sandwich tomato.

[Sea Six]

Ground beef, onions, kidney beans, pinto beans, green bell peppers, and a failure to skim off the detritus on the top.

*flotsam and jetsam

[lspencer534]

*flotsam and jetsam

Weren't those two cartoon characters>

[lspencer534]

I think I used four, I should have said Cayenne. I removed some of the seeds. Just depends on how hot you want it. Did remove the seeds from the fresh peppers. I'm a bit new to using real peppers lol.

They have a pepper section in our grocery store.

http://www.artifact-digital.com/recipes/img/cayenne-ristra.jpg

Compari tomatoes are sold on the vine, but not the regular vine ones you'll find in a pile. They come in a little plastic box.

Not the brand I had but:

http://www.melaniecooks.com/wp-content/uploads/2011/05/campari-tomatoes.jpg

They're bigger than cherry or grape tomatoes, but smaller than your average sandwich tomato.

I'm sure our local Kroger doesn't have Compari tomatoes. Four dried jalapenos seems like they'd put your mouth on fire!

[NeedSpeed]

Kroger is where I got them :lol:

By the cherry tomatoes generally, or on the side of the bulk tomatoes.

My thing lately is to quarter 2 or 3 of them in a bowl. Drizzle a little olive oil, a got bit of apple cider vinegar, some salt and oregano.

Remember to never refrigerate your maters.

[Cybercowboy]

For chili canned tomatoes are fine, you don't need much of them anyway. One 15 oz can is all I ever use, if any. I've never used those sorts of dried chilies in chili, but sure they'll work. You can rehydrate dried chilies by placing them in hot water for 30 minutes, they are easy to work with that way.

Taking the seeds out? Bwahahahahahaha! :lol:

[lspencer534]

Kroger is where I got them :lol:

By the cherry tomatoes generally, or on the side of the bulk tomatoes.

My thing lately is to quarter 2 or 3 of them in a bowl. Drizzle a little olive oil, a got bit of apple cider vinegar, some salt and oregano.

Remember to never refrigerate your maters.

You have to remember that I'm in Mississippi. Although the largest Kroger in the State is located in my town, we're limited to basic foods.

[NeedSpeed]

You have to remember that I'm in Mississippi. Although the largest Kroger in the State is located in my town, we're limited to basic foods.

Well Krogers do vary, even from town to town here. I'm not far north of you, there's hope :D