Since last weekend i asked for a recipe for ribs,link to recipe
best ribs i ever had by the way!(that i cooked)
i want to cook chili tomorrow.so what is the best recipe you have?
i do not want it hot, low to low mild is all right.

thanks

This recipe came out really well (I tried it last week, with some small tweaks) and worked well with fake smoking (improvised smoking w/ hickory chips over a gas grill)

I think I might have some extra (I figured out that's for dinner tonight!) I served it up with some red rice, and tortillas and it came out excellent.

tag for some tasty recipes.

btt for somemore recipes.

In before a bunch of people start killing their grandmothers in bloodlust rage just because someone suggested a recipe with beans..or without.

beans
chili without beans are for hot dogs and hamburgers!

tageed...

Quoted: beans chili without beans are for hot dogs and hamburgers!

No! Dont use beans in chili!

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Beef, ground or turkey
   1                    Garlic -- minced
   1       lg           Onion -- finely chopped
   1       md           Green pepper -- finely
                        -chopped ( about 2/3 cup)
   4       tb           Chili powder
   1       tb           Cider vinegar
     1/4   ts           Allspice
     1/4   ts           Coriander
   1       t            Cumin
     1/2   ts           Salt, or to taste
     1/2   c            Water
   1       cn           (16 oz) canned crushed
                        -tomatoes
   1       cn           16 oz can red kidney beans
                        -with liquid.
     1/4   c            Corn, frozen or leftover, or
                        Canned
                        -----MEATLESS VERSION-----
                        Omit meat and substitute
   1       tb           Oil
   1       cn           16oz Garbanzo Beans
                        -undrained
   1       cn           16oz Pinto Beans -- undrained

  Cook beef, garlic, onion and green pepper in a heavy
  Skillet over medium high heat, stirring frequently to
  break up meat.  Cook until onion is soft and meat has
  last its pink color.  Add remaining ingredients.
   Bring to a boil, cover and reduce heat. Simmer the
  chili for 45 mins, stirring frequently. MEATLESS CHILI
  (VERY GOOD) FOLLOW THE BASIC RECIPE.  OMIT THE BEEF
  AND WATER.   USE 1 TBSP VEGETABLE OIL TO SAUTE THE
  GARLIC, ONION AND GREEN PEPPER.  ADD 1 16 OZ CAN OF
  GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS,
  UNDRAINED.





This is a Consumer's Reports recipe which I use.  You can decrease the chili powder amount to taste.  I make mine w/o the corn.

Well, here's what I do for what most of the country knows as chili (not that crazy meat'n'sauce stuff the Texans keep trying to convince us is 'chili'):

Brown three pounds of either ground or finely chopped beef/venison in a large pot.  Cover browned meat with porter (I generally prefer to use two bottles of Yuengling Porter for this, though any beer will do okay), throw in a quart of finely chopped cooked tomatoes (you can get these in big cans, thoug my mother jars her own that she grew, and I get some of those jars), three quarters of a head of finely chopped garlic (or pressed, whatever), a cinnamon stick, cilantro, adobo, black pepper, plenty of cumin and chili powder (pretty much just use your instincts when it comes to the spices).  Simmer all of that for a while, two and a half hours for venison, about half of that for beef.  Put in two chopped red peppers about halfway through the meat simmering.  Put in a big can of kidney beans and a big can of black beans.  Four onions, four green peppers and simmer till it's as soft as you want the ingredients.  The big secret is to keep tasting as you go and constantly correcting with spice.  I also like to put in a half shotglass or so of Dave's Insanity Sauce, as well as some pickled jalapenos.

Ok, this isn't really a recipe, but really more of general guidelines.  Worked damn well for me when I made venison chili a couple weeks ago.

beans belong in chili

chili w/o beans is spaghetti sauce.

7 pages and a lock.

AB

If your lazy and really don't want to put out a bunch of effort see if you can find some Wick Folwer's chili mix. Good basic starter and you can add whatever you want to it. Carol Shelby's isnt bad but Wick's is better.

btt

No beans.

what ever recipe you use add part of a good beer in the slow cooker also.

I thought the "beans vs. no beans" was also an argument of
"Texas" chili vs. "everywhere else in the US" chili.

Keep it fairly simple.  I like to use two types of beans (usually kidney beans and pink beans).  Best chili is half ground beef, half ground pork, but if I have to choose between the two I really like ground pork chili.  I use Goya Abdobo (sp?) spices, then add some more cumin, chili powder, and ground cayene, in addition to chopped up finger hots (including the seeds).  Three types of tomatos--pureed canned tomatos, tomato sauce, and tomato paste.  The only real embelishment is some dark chocolate (like powdered baking chocolate).  I just made a pot last week and weas eating it all week.  Delicious.  

GunLvr

Chili for one



1 lb of coarsely grounded beef chuck
1 can red kidney bean's (drained)
1 can diced tomatoe's
1/2  onion (Vidalia prefered) "chopped fine"
1 green or red sweet pepper "chopped"
1 clove garlic "crushed"
3 tbsp. chili powder
1 tbs. cumin
1 tsp black pepper.

In a 2 quart sauce or soup pan,
cook onion first.
Add meat & constantly stir till cooked.
Reduce heat to simmer.
Add the garlic & the spices & simmer for
20 to 30 minuets with pan covered.
Add beans & sweet pepper & simmer for
another 5 to 10 minuets.
Eat!

6 - 8 fresh long green chiles, roasted, peeled, seeds removed and cut into coarse chunks
1 large onion, chopped coarse
3 cloves of garlic, minced
1/4 tsp ceyene pepper
1/2 tsp cumin
1/2 lb lean pork roast, cut into 1" cubes
1/2 lb lean beef sirloin, cut into 1" cubes
Juice of 1/2 lime
Up to 1-1/2 cups beef stock
Salt, black pepper, and hot green chiles to taste
1 tblsp olive oil
2 tblsp fresh celantro, chopped fine

Roast the chiles, peel, seed, chunk and set aside for later.
Sautee onion, garlic, ceyene pepper, and cumin in olive oil.
Add beef and pork to sautee and stir fry until meat is close to done.
Add one cup of beef stock, lime juice and roasted chiles and bring to brief boil.
Cover and simmer for 30 minutes.
Salt, pepper and add hot chiles to taste.
If mixture is too thick, add more beef stock.
Just prior to serving, mix in the celantro.

Serve with cold beer, fresh corn tortillas and pico de gallo

Quoted: 6 - 8 fresh long green chiles,   add hot chiles to taste.

He said not hot!

tag

HH

lots of meat and beans!!!

Beans

IBTP

going to try this one

Crock Pot Chili

# 2 cans kidney beans 16oz -- drained
# 2 cans diced tomatoes 14.5oz
# 2 pounds ground beef -- browned and drained
# 1 medium onion -- coarsely chopped
# 1 green pepper -- coarsely chopped
# 2 cloves garlic -- crushed
# 3 tablespoons chili powder
# 1 teaspoon pepper
# 1 teaspoon cumin
# salt -- to taste

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours.

Replace half the ground beef in the recipe with chorizo sausage.. Its not hot and ADDS TONS of awsome flavor..

Don't overcomplicate it, and ignore my advice if you use beans or ground beef.  This isn't the school cafeteria, I hope.

I usually take 3 to 5 lbs of cubed beef and flour it, brown it, and then throw it in the crock. I deglaze the cast iron frying pan with beef stock or canned broth and add it to the crock.  Some water can also be added.  I then add about 1/4 cup of new mexico red chile powder, and about the same amount of cumin.  Use only a teaspoon of cumin if you are from New York City.

I also add onions, salt, pepper, and then let it stew for 8 hours.  The beef will no longer be in chunks, so this is why ground beef is so useless for chile recipes.  

You can also slow cook on a low fire, if you don't have a crock pot, but you will have to add water, and do not scrape the bottom of the pot excessively.

I make stew the same way, I just omit the cumin and chile and add veggies.