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Discussion in 'Cooking Forum' started by goosnit, Aug 13, 2014.
What do you put in your chili ? Looking for new ideas...
I'm pretty sure this has been visited before with some excellent results. I am looking forward to the newest improvements.
Try adding some unsweetened baking chocolate (high quality). It changes the flavor quite a bit. I think I need to make a pot tonite, thanks for the inspiration.
Getting close to Chili time.
Here my normal batch. (BIG BATCH)
Pound and half of burger (Deer or Beef) BROWNED with the grease drained.
One big onion,chopped,saut? with butter.
Red,yellow,orange bell peppers,chopped,saut? with butter.
Put two cans each into a big pot.
Tomatoes(which ever kind you like)
Dark red kidney beans
Light red kidney beans
One can of whole kernel sweet corn,drained.
One can tomato paste.
Add the peppers,onion,burger into the pot with the rest of ingredients along with three bay leaves.
Add chili powder to taste along with anything else you think it needs for flavor.
Simmer till it thickens up grab some fresh bread and butter, enjoy.
This is a BIG POT of chili and will feed a lot of people.
Redjones, thanks I tried your recipe and added small chunks of potatoes and cooked it in a pressure cooker . It came pretty good , thanks....
Glad you liked it,taste good and looks nice with all the different colors.
Never tried adding potatoes to chili but I will give it a shot the next time I make a pot.
Here's a good one
Bill Pfeiffer's Capital Punishment Chili (World Champion 1980)
Recipe from: Bill Pfeiffer, Washington, D.C.
International Chili Society World Champion 1980
9 tablespoons mild pure chile powder
? cup ground cumin
? cup instant beef bouillon granules
2 tablespoons paprika
2 tablespoons dried oregano
1 tablespoon monosodium glutamate
1 tablespoon commercial chili powder
2 12 ounce cans beer
2 cups water
? cup vegetable oil or kidney suet
4 pounds extra-lean chuck, chili-grind
2 pounds extra-lean pork, chili-grind
1 pound extra-lean chuck, cut into ?-inch
2 large onions, finely chopped
10 cloves garlic, minced
1 tablespoon sugar
1 teaspoon mole powder
1 teaspoon ground coriander
1 teaspoon Tabasco sauce
1 8 ounce can tomato sauce
1 tablespoon mass harina
salt, to taste
In a large pot, combine chile powder, cumin, beef bouillon granules, paprika, oregano, MSG, chili powder, beer, and water. Bring to a boil; reduce heat, and simmer.
In a large skillet, heat 1 tablespoon oil or suet; add 1 ? pounds of meat and saut? until meat is lightly browned. Drain and add to the simmering spices; continue until all the meat has been browned and added. Add 1 tablespoon oil to the skillet and saut? onions and garlic until softened. Add to the meat and spices and simmer 2 hours, adding water as necessary.
Add sugar, mole, coriander, Tabasco, and tomato sauce and simmer an additional 45 minutes. Dissolve mass harina in a little warm water to make a paste and add to chili. Adjust seasonings with salt and simmer 30 more minutes. For hotter chili, add more Tabasco.
One of my favorites for a basic chili recipe
1lb each ground beef (or venison) and ground pork
1 medium yellow onion, diced
4 or 5 cloves of garlic, minced
1 28oz can diced tomatoes with juice (fire roasted are good if you can find them)
1 stick butter
3/4 (2.5 oz) bottle chili powder (grandma's or similar. NOT generic)
1 1/2 tablespoons smoked paprika
1 - 2 tablespoons cumin depending on taste
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and Pepper to taste
Pinto or chili beans if you must
Brown ground beef and pork then drain well. Add the stick of butter and the dcied onion. Once the onion is soft add the spices and garlic. Stir for a minute or two until the spices are fragrant but not burnt. Add the tomato and approximately 1 can of water (more or less to desired consistency) Here's where you add the beans if you want them. Bring to slow boil, partially cover and reduce heat to med. low. Allow to simmer for an hour or so. Adjust salt and pepper to taste and serve it up.