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|11-13-2012, 08:30 PM||#1 (permalink)|
Bruins World Order
Southerners! I need your chili recipes!
I have an lb. of Elk ground, an lb. of Buffalo ground and an lb. of ground beef and wanna make me some Chili.
Spicy is good, unbearably hot might be too far. I'll be making it in a crockpot/slow cooker
|11-13-2012, 08:31 PM||#2 (permalink)|
Join Date: Dec 2009
Location: Miami, FL
(pulls out paper and pen)... patiently awaiting the replies to this thread!
SOME KNIVES FOR SALE: BENCHMADE, EMERSON AND CHRIS REEVE SEBENZA
|11-13-2012, 08:38 PM||#3 (permalink)|
I have a killer recipe that has won multiple local awards, but I can not tell you the secret ingredient as everyone has to have their own. The chili will still be good without it, but you can add the zing that really sets it off yourself. are you ok with that?
ANGELS FOR LIFE!!!
|11-13-2012, 08:41 PM||#4 (permalink)|
Bruins World Order
It would be much appreciated gainman.
"You'll Never Walk Alone"
Last edited by StJimmy666; 11-13-2012 at 08:58 PM.
|11-13-2012, 08:50 PM||#5 (permalink)|
I have a loose recipe; I do it differently each time but it's basically
1lb browned ground beef
1lb chopped beef, smoked in a stainless mesh colander over hickory
1 can tomato sauce
1 can red kidney beans
1 can garbanzo beans
1 bottle beer, preferably porter or stout
1 white onion, finely chopped
1 whole tomato, chopped
2 or 3 bell peppers, chopped
Some squirts of worchestershire
Plenty of chili powder
1/2 cup of dry rice or quinoa (I know it sounds weird but it works)
Little bit of honey
If it needs more liquid, I like to use veggie broth
Throw it all together in a crock pot and cook it all damn day. Serve with shredded cheddar and/or sour cream.
People seem to like it.
|11-13-2012, 08:58 PM||#6 (permalink)|
Bruins World Order
Thanks Hurtcow, I'm trying to stay away from beans but that sounds pretty good
|11-13-2012, 09:16 PM||#7 (permalink)|
chilli without beans? blasphemy!
Hurt cow has a pretty standard chili recipe. When i make chili i just toss a pound of uncooked ground beef in with chopped onion, beans, canned tomatoes, and chili powder. It's not fancy but it's just for myself, so I don't do anything special. obviously use a crok pot
I also add macaroni noodles but then it turns into goolash instead of chili
|11-13-2012, 09:21 PM||#8 (permalink)|
Join Date: Sep 2008
Location: Chattanooga, TN
1lb of ground beef
1/3lb of bacon, chopped.
1 onion, chopped
Brown these, drain, and add back to pot, along with:
Can of black beans.
Can of kidney beans
Can of Coors light
Can of Hunt's fire roasted tomatoes
1 Packet of Carrol Shelby's chili mix (McCormick will work too)
3 shots of whiskey
Dash of salt
Dash of pepper
Big dash of cumin
Heat everything to boiling, then turn down and let it simmer for about 10 minutes. Or whatever. Stir occasionally, hot sauce to taste, then serve with tortilla chips or that day-old french bread you can buy at Jimmy John's for a quarter.
|11-13-2012, 09:54 PM||#9 (permalink)|
Big guy in a wig
Join Date: Jan 2012
6 cloves garlic, crushed
1 onion, chopped
4 habanero peppers, seeded and minced
2 (15 ounce) cans chili beans in spicy sauce
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can black beans
4 (10 ounce) cans diced tomatoes with green chile peppers
1 (16 ounce) jar hot salsa
1/4 cup chili powder
1/8 cup coarsely ground black pepper
1/8 cup red pepper flakes
1/8 cup ground cumin
1 (1.25 ounce) package taco seasoning mix
2 -3 pounds ground meat of your choice
In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
I would suggest skipping the habaneros and crushed red pepper if you do not want it too spicy. I have added chipotle peppers for a bit more flavor when dropping the other hotter peppers.
This is the chili I brought to Spring Castle this year. I had 2 pounds of ground beef and one pound of ground sausage.
This is not the recipe I use when entering competitions but it is still pretty good.
|11-13-2012, 11:00 PM||#10 (permalink)|
My recipe makes a thick chunky chili. Soupy chili is sacrilegious.
1- 16oz can of DICED tomato
1- 16oz can of CRUSHED tomato
2- 8oz cans of red kidney beans
2- 8oz cans of black beans
2- 8oz cans of sweet corn
1- large red onion
3- peppers your choice of color
4- jalapenos (add 1 or to more for more spicy)
1- small jar of minced garlic (you can use real garlic but i hate crushing it)
1- McCormick chili powder
1- 1lb brown sugar (unless they make smaller?)
1- salt and pepper
2- packages of sweet sausage
1- 1lb of ground beef
NOTE 1- REMEMBER TO CONSTANTLY STIR THE CONTENTS OF THE POT. DO NOT LET THE BOTTOM BURN
NOTE 2- COOK EVERYTHING WITH THE COVER OFF. WE WANT THE WATER TO BURN OFF TO GET OUR CHILI CHUNKY
1- Get a big pot and spray the bottom with some cooking spray and put on medium heat.
2- Open the cans of tomato sauce, beans, and corn and DRAIN THE WATER OUT
3- Dump all the cans into the pot and stir
4- Chop onion and throw in the pot
5- Chop peppers throw in the pot
6- Dump jar of garlic in the pot. Drain some of the water.
7- Cut both ends off of each jalapeno. Cut them into quarters, then chop into small pieces. Dump these in the pot with seeds included. You can turn up the heat on the stove a little since there is more stuff in the pot
8- Add salt, pepper to taste. Dump entire McCormick seasoning inside. Place about 1/4-1/3 of the brown sugar in there depending how sweet you might want it.
9- Add ground beef breaking it up as you put it in.
10- Add both packages of sausage. Place them in whole. We will boil the sausage in the chili.
11- After about 15 minutes or so, check if the sausage is firm on the inside. If not, let it go a little while longer. If it is, pull out all of the sausage and run it under some water to cool it down a little. Chop up the sausage the same way as the jalapenos. CAUTION- THIS SAUSAGE WILL BE HOT AND WILL BURN YOUR FINGERS
12- Dump all the sausage back into the pot and stir it all up real good. Add your secret ingredient (I add mine here because of what it is. Add yours where ever it best suits your ingredient).
13- Thats pretty much it. Stir it every 10-15 minutes or so. From the time you added the first ingredient to when you take it off the heat should be around 4.5 hours, so let it cook the remainder of the 4.5 that you have not used yet. When I take it off the heat, I usually poor myself some into a cup to taste.
14- After you take it off the heat, it will taste awesome already but it get WAY better after it sits for another couple of hours. Just leave it in the pot and let it sit while it cools.
ANGELS FOR LIFE!!!