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2 T cooking oil
Large Vidalia onion (diced)
2 Green bell peppers (julienned)
5 Jalapeño peppers (cut into rings, with seeds)
2 Poblano peppers (chopped, with seeds)
2 Serrano peppers (chopped, with seeds)
2 Thai chile peppers (chopped, with seeds)
1 T minced garlic
1 lb Ground Sirloin
15 oz can light red kidney beans
15 oz can dark red kidney beans
2 - 28 oz cans of Crushed Tomatoes (unseasoned)
1 - 12 oz bottle of your favorite beer (I prefer Yuengling)
2-3 bay leaves
½ cup Chili Powder (increase to taste)
Salt & Pepper (to taste)
In large cast iron dutch oven, heat oil over medium heat. Add onions, garlic and peppers and cook until onions are translucent. Add ground beef and cook until browned.
While onions & peppers are cooking, drain beans and then beat in a large bowl with a hand mixer, or process in a food processor until they just start to break down into a paste (you should still be able to easily see the skins of the beans).
Once the meat is browned, add the beans to the meat and peppers mixture. Then add both cans of crushed tomatoes, beer, bay leaves and chili powder. Stir to combine. Raise heat to high, stirring until it begins to bubble, then lower heat to simmer and cook, covered, for at least 45 minutes. Add salt, pepper and other seasoning to taste.
Serve with shredded chedder and bread.
I don't know all the details of my wife's chili, but she uses three types of beans (kidney, black and pinto) and a modest amount of trimmed stew beef in addition to the ground beef. Mmmm. Maybe I'll ask her to make some this next week! Dang, now I'm hungry!
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Cajun Chili
2 pounds round steak, diced
1 pound ground pork
5 cups chopped onions
1 1/2 tablespoons minced garlic cloves
7 tablespoons chili powder
2 green chili peppers, seeded and chopped (see note)
3 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon red wine vinegar
1 tablespoon packed brown sugar
2 (15-ounce) cans kidney beans
1 pound corn chips for accompaniment
Shredded cheddar cheese for accompaniment
In a large, heavy kettle, brown diced round steak and ground pork with onions and garlic; drain. Stir in chili powder, green chili peppers, canned whole tomatoes, tomato paste, bay leaves, salt, oregano, red wine vinegar, and brown sugar. Cover and cook for 2 hours over low heat.
Add kidney beans and cook, uncovered, for 30 minutes.
Serve with corn chips and grated cheddar cheese.
Makes 12 servings.
I had not had chili with Thai peppers until my friend made some elk chili with them. I was pleasantly surprised.
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Haha. You know I was being facetious, right?
Anyway, my personal recipies can never be duplicated, because I'm the type who starts of with something and can't seem to resist adding anything I can dig up, and never in the same quantities.
And the fact that I prefer to cook Pazoli over Chili anyway, so...
Here's a recipe that I have been meaning to try, if only because the use of 'strong black coffee' intrigues me to no end.
Fred's Texas Red Chili
6 lbs. lean beef, coarsely cubed
1/3 cup vegetable oil
1 cup chile powder
2 Tbs. ground cumin
2 Tbs. ground Mexican oregano
2 Tbs. salt
1 to 2 Tbs. cayenne pepper
4 garlic cloves, minced
2 cups strong black coffee
2 qts. beef stock or canned beef broth
1/2 cup masa harina
1/2 cup cold water
Brown meat in vegetable oil in a Dutch oven (this makes a lot of
chile, so you may have to brown the meat in batches). Mix all the
spices together and add to meat, coating it well. Add the garlic.
Pour in the coffee and allow it to simmer for about 15 minutes.
Then add the beef broth and simmer for 90 minutes.
Before serving, mix the masa harina and cold water and add to the
chile. Heat for a few more minutes, then serve.
Traditionally served with chopped sweet onions sprinkled over the chile.
Makes nearly 4 quarts.
I never thought I'd have anything good to say about Rachael Ray, but her Uptown Down-Home Chili is phenomenal.
I have two recipes I got from my mom. One's a very tasty Texan-style chili (no beans). The other is called Revenge of the Alamo...I'm sure you can figure out which is spicier. ;)
If I find myself in a pinch, Carroll Shelby's chili mix is quite acceptable, particularly with buffalo.
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this is my chili recipe:
put some tomato-y stuff in for the base.
add:
beans
ground beef
green pepper
copious amounts of onion, garlic, chili powder, cayenne pepper, red pepper-flakes.
amounts and items change every time.
occasionally sniff and taste to see what's missing.
simmer for a while.
eat.
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this is my chili recipe:
put some tomato-y stuff in for the base.
add:
beans
ground beef
green pepper
copious amounts of onion, garlic, chili powder, cayenne pepper, red pepper-flakes.amounts and items change every time.
occasionally sniff and taste to see what's missing.
simmer for a while.
eat.
** spoiler omitted **
Haha. Yup. That's the kind of recipe I use. ;-)
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Indubitably, the recipe goes through many different variations, mostly determined by what peppers my store's carrying at the time and whether I feel like cubed or ground sirloin, ground chuck or (gasp!) ground turkey. I've also been known to toss some mushrooms in there, especially portabella, since they mimic the texture and taste of steak if cooked right.
The one thing I'm glad to NOT have seen on this recipes is adding of tabasco sauces. While they are hot and have earned a permanent spot in my fridge, the vinegar in such sauces tends to cut into the earthy base I like to go for in my chili.
this is my chili recipe:
put some tomato-y stuff in for the base.
add:
beans
ground beef
green pepper
copious amounts of onion, garlic, chili powder, cayenne pepper, red pepper-flakes.amounts and items change every time.
occasionally sniff and taste to see what's missing.
simmer for a while.
eat.
This is the best recipe ever. I love that last step.
This is the best recipe ever. I love that last step.this is my chili recipe:
put some tomato-y stuff in for the base.
add:
beans
ground beef
green pepper
copious amounts of onion, garlic, chili powder, cayenne pepper, red pepper-flakes.amounts and items change every time.
occasionally sniff and taste to see what's missing.
simmer for a while.
eat.
LOL!
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Any more???
http://allrecipes.com/Recipe/Flatlander-Chili/Detail.aspx
Before I started doing my own chili and recognizing my "chili-sense" about what to add I used the above recipe.
Yummy.
