Chili

[tsubaki]

can't help it,
I gotta call time warp

[macojoe]

CHILI

3 lbs. ground beef
4 or 5 large green peppers chopped
2 large Spanish onions chopped

6 cloves garlic minced
1 1/2 tsp. salt
2 - 5 tsp. chili powder- depends what you like
1/4 - 1 tsp. crushed red pepper - same as above

2 large (28 oz.) cans of crushed peeled tomatoes (not Italian style)
2 large (28 oz.) cans of tomato sauce (not Italian style)
3 - 15 1/2 oz. cans of kidney beans (I use the juice and all)

1. Combine beef, green peppers and onions, sauté until beef is cooked continually stirring and breaking up the beef into fine pieces
2. Drain and return to pan
3. Stir in remaining ingredients
4. Simmer for a couple hours(your taste decides)
5. Serve, topped with shredded cheddar cheese and tortilla chips

[Road King Cole]

If using ground beef, use the best available.

I do like adding other types of meat, whatever is available, pork, roast, even turkey.

Add chili powder and cumin to taste. For heat I have powdered jalapenos or diced habeneros (audience dependent).

Use different beans: add pinto, kidney, and those big white ones.

I also like adding green red and yellow peppers for contrast.

Adding fresh corn also adds color in both input and output.

rkc

[Kracker Jack]

did my normal venison chili this year with my trimmings i keep for stew and chili, ground venison that i do my self and I also added a new ingridient which was venison sausage. The venison sausage really added a nice flavor. I even tried it a couple weeks later with out venison sausage instead i use Jimmy dean breakfast sausage in the big tube. It was awesome!!!

[jasoncooperpcola]

I might have to give that a try Kracker. Just need to wait till it cools down here. Since dad passed and I have started working at Papa Johns pizza we do not do much cooking anymore.

[willy]

Willy's Chili - got a cast iron dutch oven going right now

Let me just say I have tried a lot of good chili, made many varieties myself, more standard types like mentioned often with beans of one kind or another.
They are all good, blondes, brunettes, red heads you know.

But when I want Chili, I make it like it is made where it came from. Texas.
Venison and or stew chuck is my preferred.
-Depending on how many mouths 2-6 pounds. Cubed in small pieces, usually less than an inch cubed.
-One jar of La Costena Salsa Ranchera (medium) really good if you can find it, small bits not big chunks.
-One can La Costena Chipotle Peppers in Adobo Sauce. Only use a few of these as they are spicy and delicious. Do not add much other items with heavy heat .
-5-6 depending on size Jalapeno or other fresh hot pepper you like, I use Habanero's a lot when I make it for the camp. No ladies present. Slit them up the middle, use your fingers and push out all seeds. Then slice them up thin and chop up.
WASH YOUR HANDS NEXT, DO NOT PASS GO, COLLECT TWO HUNDRED, WASH YOUR HANDS.
(There my good deed for the day)
In a big cast iron pot get it good and hot with some light olive oil or similar in the bottom, just a little, if you like to add some sausage meat put that in first and skip the oil.
Whichever meat you are using do not cook it, put it in in small batches and cook it very hot and you only want to just grey it, not cook it. A little red showing slightly on a few pieces is perfect.
Drain out your batches in a colander in the sink, leave it there to drain.
Next take these ingredients you have prepared on the side
- 1 whole onion diced up
-your cut up Jalepeno''s
-1 tablespoon of crushed red pepper
-3 cloves of fresh garlic chopped up
-1 tbsp olive oil to start it off
Put all these in the cast iron pot at the same time, as the onions start to get translucent pour in 1/4 to 1/2 bottle of a decent regular Ale (beer) I use a recipe of three Rolling Rock little nips for me and one for the pot.
-Use a wooden flat edge spatula to scrape the bottom deglazing all the bits and pieces off the bottom.
-now put your meat back in, mix all up and add the following
-1 to 11/2 tbsp ground cummin
-1 tbsp of a good Smoked Paprika (highly recommended)
-1 tsp sea salt
-1 1/2 cup beef broth
-your Chipotle Peppers, remember not too many, and I sometimes remove all but one after it cooks down for half an hour.
-1 12oz can of crushed tomatoes, not chunks, crushed.

Allow to simmer for at least an hour, the longer the better though, even better for lunch the next day.
Adjust the heat now if you want to perk it up, but I don't think you will.
If is is a little to liquidy after simmering take a couple of tbsp of corn meal and dissolve in a half a cup of warm water and add to the pot and let it simmer awhile.
I do this anyhow cause I like it to stick to the spoon well and to a piece of good crusty Italian of French Bread.

You can add some sides to top it off like some do, I do not. Though a good sharp cheddar shredded on top is good.
Eating it with a good corn chip instead of a spoon is also nice and what I do in hunting camp a lot.

Now for a little trick I do, some do it if the chili is too hot, but I do it because it leaves the incredible spice flavor but eliminates a lot of the burn sensation from the spices and peppers, take a lime and squeeze the juices from it right into the pot towards the end of cooking time. Keep that secret to yourselves though.

Willy's Texas Chili , enjoy

[phatdaddy]

sounds good,

[Blue_Runner]

*WASH YOUR HANDS* ....more like WEAR GLOVES! I had my first bout with "hot hands" last year. I diced up some pretty innocent looking cowhorn peppers and a couple other varieties from my garden. My first hint that there would be a problem was about 30 mintues later when I used the bathroom - small sizzle, dissipated quickly - no harm no foul, right? About 3 hours later the pain set in my hands. Pure agony. I couldn't believe how bad it hurt. The only thing I could do was put ice in a ziplock on my hands. That worked but you'd better not take it off. I believe it when they say drinking water makes it worse (when you eat something hot).

Anyway, I love hot stuff. I love it when my mouth is all fired up. Just something about it.

[willy]

Shane try that recipe, you are going to fall in love my friend, let me know who you do.

[Blue_Runner]

I want to try yours next Willy. I just did it Sunday the way I usually do it but used ground deer. Saturday night I went to a friends house and they had chili with ground elk and ground pork in it. It was really good.
I've been farting for the past 3 days.

Real basic. I do like Kracker with the tomato paste, diced, and whole tomatoes, chili powder, garlic powder, salt, green bell pepper, 1 large jalapeno (diced). Another thing I did this time was the usual kidney beans, plus added 1 can of pinto beans and a small can of black beans. I really like black beans.

Instead of tomato paste, my brother in law uses a large jar of spagetti sauce. It is really tasty but I was afraid I would f* it up so I didn't try it.