Chili Recipes

[ShiftyDevil]

My last like 5-6 batches of chili I have used Jalapeno and/or Serrano peppers.

Any other good peppers in similar heat range?

I don't do crazy hot (no Habaneros) and on top of it I've been battling acid reflux.

I actually like habeneros a lot. Getting past the heat level they have a really great flavor. I used to do Anaheim in my chili, but lately I've just been doing Jalapeno and Haberno as my fresh peppers. And like Crys said above, it's really worth it to get the actual dried peppers over the powder.

 

[Tater]

I actually like habeneros a lot. Getting past the heat level they have a really great flavor. I used to do Anaheim in my chili, but lately I've just been doing Jalapeno and Haberno as my fresh peppers. And like Crys said above, it's really worth it to get the actual dried peppers over the powder.

Do you grind them up, or soak them and cut them up?

 

[ShiftyDevil]

Do you grind them up, or soak them and cut them up?

Soak

 

[dennehy]

I use guajillo, or sometimes New Mexico chiles. Some people add arbol for more spice. There are a few kinds you can use.

Reconstitute them, blend then with some of the reconstituted water and onion.

I like coarse ground beef, some people use chunks. Brown that, add the blended mixture, and then real basic. Salt, pepper, maybe cumino, maybe a little tomato paste. A little masa if you want to thicken it. Simmer for a while.

You can garnish it with saltines, fresh jalapeno, cheddar, lime, sour cream, cilantro. Cornbread rather than macaroni for this type. To me, the simpler the better. Recipes will change a bit but that is basically Texas chili.

 

[Hawkeye OG]

Bump.

That time of year is coming up.

 

[Ares]

Lol I was thinking about making chili for the game next week

 

[Spunky Porkstacker]

Lol I was thinking about making chili for the game next week

Chili Mack recipe?

 

[Burque]

Made pork Green Chile Stew yesterday, and it was better the second time, today.... So good.

 

[Tater]

My wife picked up a huge red Hatch chile for me today. I'm thinking of making chili this weekend with it.

 

[Hawkeye OG]

Lol I was thinking about making chili for the game next week

Made some pretty basic shit yesterday.

1 onion
1 green bell pepper
1 lb Ground beef
Minced garlic
Two cans Tomato soup
Two cans light red kidney beans
Two cans Rotel tomatoes w/ green chiles
1 jalepeno
Little bit of salt/pepper/ground cumin/paprika/chili powder

 

[Tater]

Made some pretty basic shit yesterday.

1 onion
1 green bell pepper
1 lb Ground beef
Minced garlic
Two cans Tomato soup
Two cans light red kidney beans
Two cans Rotel tomatoes w/ green chiles
1 jalepeno
Little bit of salt/pepper/ground cumin/paprika/chili powder

I usually end up making it the same way, except I use this for the seasoning:

 

[brett05]

Way too hot for Chili for me. At least another month or two away yet before chilis, stews, soups become an option.

 

[Hawkeye OG]

Way too hot for Chili for me. At least another month or two away yet before chilis, stews, soups become an option.

I agree, but I couldn't hold the craving any longer.

 

[brett05]

I agree, but I couldn't hold the craving any longer.

and from a food standpoint that's a winning hand right there.

 

[Ares]

Way too hot for Chili for me. At least another month or two away yet before chilis, stews, soups become an option.

Just turn the AC down to like 60.... make chili.

 

[brett05]

Just turn the AC down to like 60.... make chili.

Ah you are so lucky to be single.

 

[Hawkeye OG]

Just turn the AC down to like 60.... make chili.

My excuse was that it was raining. Chili weather!

 

[Ares]

You know the game is Sunday Night.... I know I just did a shitload of BBQ but I could smoke something.

 

[Tjodalv]

Five chili...chili:

1-2 habanero
2-3 jalapenos
2 anaheim
2 pablanos
4-5 pimentos
2 large yellow onions (chopped)
1/2 bulb of garlic (minced)
1/2 cup beef stock
1/2 cup dark beer (I go for a porter)
2 cans of peeled tomotoes
1 can kidney beans (rinsed)
1 can pinto beans (rinsed)
1.5 lbs ground beef/cubed steak
2 tsp cumin
1 tsp cayenne
1 tsp paprika
1 tsp salt
1 tsp black pepper

So, the point of all these peppers is layering heat/sweetness. You can adjust the number per variety according to how much of a pussy you are. But, anyways...

Get the beef browning over high heat seasoned with salt and pepper. De-stem and roast the peppers on a grill or under a broiler until the skin starts to brown/blacken (even a gas range can take care of this). Take them off and let them cool then slough off the skins. Toss them into a blender/food processor with the canned tomatoes or finely chop them until they're a paste.

Once the beef is browned get it in the slow cooker with the tomatoes/chilis/stock/beer/spices. Use the pan you browned the beef in to sautee the onions and garlic (always add garlic later because it burns much faster than onions caramelize). Season onions with salt/pepper while sauteeing. Onions should be semi-translucent when done. Add onions to pot and adjust liquid levels (may need more beer/stock depending on the water content of the tomatoes). Cook forever. Done.

 

[Monster]

I love chili... I know you will laugh but my kid likes Red Robin... so we go there a while back and I got a coffee and a cup of chili. I truely liked it... obviously needed some well thought out spice but had a great base and texture to start. I had a second cup... with fresh onions of course.
I was surprised by it... a very well done mild chili.