What's Your Favorite Chili Recipe?

[Burt Alcantara]

I love chili but rarely find any worth eating. I've tried making it a few times but it tastes more like spaghetti sauce the chili. As far as canned chili is concerned, the cans are good to shoot with a shotgun.

What do you like?

Thanks,
Burt

[Jim O'Dell]

Can't give you the exact measurements, but we start with ground beef of course, add home cooked pinto beans, use Spicy V8 for the moisture, add Williams chili seasonings, finely chop some jalapeños and onions to taste, a little salt, and some extra chili powder. May need some water added as it cooks, but don't over do. Just enough to get it to the consistency you like. Jim.

[Mark Norman]

I plan on makin chili today, here's pics from last time


That there is 7+ lbs of vennison burger, sausage, strap and link,
we used three pounds of Buffalo, three pounds of beef sirloin and a pork tri-tip thats almost three pounds.
I wish I could upload the smell.... MMMMmmmmmYummy!





It all spends about four hours at a mimimum in the pressure cooker.
Real chili has no beans
I'll scan the recipe for ya, Its just a guideline realy, we use all kinds of game meat and have never been dissapointed

Here ya go, give it a try:

[Cliff Rohrabacher]

I make mine up as I go along.

Absolutely necessary is my hot sauce without which nothing tastes right.
And I invented that one year just pulling ideas out of my backside and shoving 'em into a five gallon stock pot. And it was absolutely golden~!! I mean the stuff is perfect.
I'll put up a couple of cases of the stuff every couple years.
There are so very many constituent elements to it that it it a very complex flavor package. It can be re-blended with other things to make a whole slew of different sauces and flavorings.

But getting back to Chili:
A whole bunch of celery
A couple whole garlics sliced razor thin
Two large onions frenched
A can ( or two) of Black Beans
A can of red beans
A large can of diced tomato
Brown sugar & maple syrup
A slew of herbs and spices Celery seed, basil, sage, fresh ground black pepper oregano, cardamom, cumin, Chinese five spice.
My hot sauce - A couple large spoonfuls really does the trick
Some times I'll put other veggies in like tri color peppers
Some olive oil
Saute the veggies separately than fry the beans and combine.
And a whole lotta love.
Serve with rice.

[Jim McFarland]

Chili:

• 3 15 ounce cans Ranch-style beans ("chili" pinto beans if Ranch style brand not available in your market)
• 1 15 ounce can petite diced tomatoes
• 1 10 ounce can Rotel (mild, medium or hot depending on preference)
• 1 15 ounce can tomato sauce
• 1/3 package Williams chili seasoning
• 2 pounds ground round (or chopped tenderloin depending on taste & budget!)
• 2 slices red onion

Mix beans, tomatoes, rotel, sauce and chili seasoning in a large pot at
medium-low temperature.

Brown ground beef and finely chopped onions until done to preference. Salt & pepper to taste.

Add beef/onions mixture to the chili pot. Ingredients should be at a mild boil for an additional 20 minutes.

Serve with shredded cheese and raw chopped onions if desired.

Even better the 2nd day -- just add a 12 ounce can of tomato juice or V-8 to the leftover chili.

[Belinda Barfield]

Yes, I can actually cook, and do - sometimes.

This tastes a lot better than you would think.

McCormick's White Chicken Chili seaoning mix. Follow the directions on the package except substitute chicken broth for water. I use Bush's Great Northern Beans, drained and rinsed. If you're really in a rush, use a large can of Swanson's all white meat chicken.

Fifteen minutes start to finish, unless the phone rings and then it's about 20 minutes, if you used the canned chicken. Pour it up into a pretty little Martha Stewart type bowl and deliver to sick friend. I swear people beg me for the recipe.

[Al Wasser]

Best chili recipe? You must be wanting to start an argument or fight!

[Burt Alcantara]

Cliff,
You've got me started on your hot sauce. Care to give the details?

[Ray Chalenski]

The best chili recipe can only be made without the addition of beans.Back in the old days the original chili made by the cowboys on cattle drives was made without beans. As the drives went on and meat got scarce the beans were added in place of meat as a filler. I have a good recipe that takes about 3 to 4 days to make. Marinating the meat takes the most time. I made it for my friends one year at hunting camp and they called it hot dog sauce because it had no beans. Neanderthals. But they are still the best friends one can ever have. But they'll never have my chili again.

[Alan Trout]

Many don't realize that modern chili con carne started in San Antonio in our main plaza being cooked by our "Chili Queens". There is a very rich history and a pretty interesting story if you ever want to investigate it. There are no beans or tomato in Authentic San Antonio Chili. Just meat, onions, garlic, chilies, and spice. Here is a recipe that is pretty close to what it should be like. This comes from the Institute of Texas Cultures as an orignial recipie from one of the "Chili Queens".

http://www.npr.org/templates/story/s...toryId=4108397.

Good Luck

Alan

[John Fricke]

I think we've stumbled onto a solution to global warming. Just think how much less methane would be produced in this country if it was made mandatory to eliminate beans from chili.

[Mark Norman]

I made a batch today.. started about noon and was simmerin by 2:30...
Twelve pounds of beef and pork.


And some of what we call "lucky charms" venison cheddar and jalapeno ...



A bunch of spices to wake it up...



It will simmer for another hour or three...