Posted: 9/8/2009 8:42:40 PM EDT
| No, I'm not gonna start with the whole beans/ no-beans thing. That's simply a matter of preference. I just want some good recipes. I've tried deer chili, roast chili and of course the common ground-beef chili. I just want some good home-made recipes. Also, does simmering awhile make a difference? |
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Quoted:
Let me be the first to say......NO FUCKING BEANS. You can pick the beans from my chili with the spoon that you pry FROM MY COLD DEAD HANDS. That ought to get the thread going. 
Just kidding....anyway; I really don't have any good chili recipes. I make mine a little different every time. One thing I found weird was a guy at work makes his chili with APPLES in it.  It did taste pretty good, but I've never felt the need to replicate it. Kinda seemed wrong.
ETA:: Oh, I have used several types of meat in a single chili to good effect....for example: beef with chunks of pork or cubed deer with sausage. |
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I like to make a quick 15 minute chili. 1 pound ground beef 1 onion 1 can tomatos (however you like them) 1 can beans 2 cans water (rinse both cans) 1 pack taco seasoning Other spices to taste. make warm and eat. I usually use the chili packet seasoning. Interesting. I'll try Taco seasoning next time. |
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Cut a 4# roast into 1/2" slabs. Grill/smoke/broil them with a decent meat rub. Toss into crockpot.
1/2 a medium red onion: sliced Clove or two of garlic: Minced Jar of plain mild taco sauce (no chunks.. no nothing. just spicy paste) (spanish garden) can of tomato sauce green/red/jalapeno peppers to taste. Simmer for a few hours to break down the roast and make it super tender. Adjust the liquid content to your liking. |
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From a dinner pic I did in February.....Black Bean chili with cumin crema and avocado relish- As chili pictures always allow for healthy, rational, and friendly discourse, allow me to present tonight's Dinner Pic. We begin with 3 pounds of prime Black Angus.  Add 16 oz of Chorizo sausage  Add a boatload of garlic, serano, anaheim, poblano, and jalepeno peppers, red onion, some tomatoes, chicken stock (bear with me), beef stock, cumin, honey, salt and pepper, and (sorry Texans) black beans. Simmer for a few hours....amuse yourself by drinking a few Tecate and Negra Modello....pour a Negra Modello in the chilli....wait as it simmers....  Okay, well, you've got a couple beers in you, so let's make the accents for this dish.... First up, an avocado relish It's basically avocado, red onion, a lot of fresh garlic, salt & pepper, and cilantro. Mmmm....smells good.  Avocado isn't everyone's thing, so the relish is served on the side...don't like it? Don't eat it.  Next up we whisked together a cumin crema: toasted cumin seeds, salt, pepper, and sour cream or creme fraische. Let is sit for an hour or two while you stir the chilli and drink another Tecate. Or, you can be industrious and chop some green onions and cilantro for garnish. When the chilli has reduced down, simmering until the beef is fork tender, plate it with a bit of the avocado relish, some cumin crema, and I like to have a bit of jack and cheddar chees with some green onion on my plate. Oh, almost forgot....for the "side", I made jalapeno cornbread.  Okay, here's the spread-  Okay....on the table: Valmet M-76 folder in 5.56 wearing a Bulgarian waffle mag that yours truly converted to fit, plus 3 factory mags on the table. Scrap Yard Knife SOD (Son of Dogfather). 7.5" blade, .250" thick, desert tan, with Rainwalker Kydex sheath. Glock Model 23 'fo-tay. Galco SOB holster. Two Fingers Tequilla (No good stuff in the house right now...thought I at least had some Sauza Commemoritivo!) And the aforementioned Negra Modelo, which was required for the actual cooking of the chilli, but goes quite well with the dish. This one was pretty spicy, and that's coming from a pepperhead. Desert is cheesecake with a Raspberry syrup/reduction. Pix of that are forthcoming. Edit...reduction finished; cheesecake served....Mmmmm....  Okay Texans, bash me for the beans, but I will say, this was gooooooooood. *burp* :fal: Oh...recipe for those inclined... Ingredients: 1/4 cup olive oil 3 lbs of beef cut into 1/2" cubes or 1/4" strips 16oz of Chorizo sausage 1 large red onion 5 cloves of garlic 3 Tablespoons of ancho chili powder 1 tablespoon of pasilla or chipotle chili powder 1 tablespoon of ground cumin 3 jalepeno and 3 serano peppers 1 poblano pepper one aneheim pepper 1 bottle of dark Mexican Beer 4 cups of chicken stock 1 cup of beef stock 2 10 oz cans of Ro-Tel tomatoes and chilies 1 small can of Chipotle pepper in adabo sauce 2 cups of black beans(rinsed & drained) 1 lime 1 tablespoon of honey Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown. set beef aside Brown chorizo, set aside drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot). Add red onion and cook until onions are soft. Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic add chili powder and cumin, cook 2 min add beer and cook until it reduced by 1/2-3/4 return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil reduce the heat to medium and let simmer 45-50 min add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste. The relish is easy 2 avocados pitted peeled and diced 1/2 of a red onion diced 3-4 cloves of fresh garlic 1 jalapeno and one serano chili a teaspoon of lime fresh chopped cilantro to taste toss together in a small bowl with cracked black pepper and sea salt let it sit refrigerated for at least an hour to set up The crema is sour cream or creme fresche with salt, pepper, and toasted cumin. whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit. Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro. Anything you don't like, feel free to leave out |
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Quoted:
From a dinner pic I did in February.....Black Bean chili with cumin crema and avocado relish- As chili pictures always allow for healthy, rational, and friendly discourse, allow me to present tonight's Dinner Pic. We begin with 3 pounds of prime Black Angus. http://images44.fotki.com/v1407/photos/2/28682/6857620/dinnerpix001-vi.jpg Add 16 oz of Chorizo sausage http://images22.fotki.com/v811/photos/2/28682/6857620/dinnerpix002-vi.jpg Add a boatload of garlic, serano, anaheim, poblano, and jalepeno peppers, red onion, some tomatoes, chicken stock (bear with me), beef stock, cumin, honey, salt and pepper, and (sorry Texans) black beans. Simmer for a few hours....amuse yourself by drinking a few Tecate and Negra Modello....pour a Negra Modello in the chilli....wait as it simmers.... http://images28.fotki.com/v963/photos/2/28682/6857620/dinnerpix013-vi.jpg Okay, well, you've got a couple beers in you, so let's make the accents for this dish.... First up, an avocado relish It's basically avocado, red onion, a lot of fresh garlic, salt & pepper, and cilantro. Mmmm....smells good. http://images28.fotki.com/v1029/photos/2/28682/6857620/dinnerpix014-vi.jpg Avocado isn't everyone's thing, so the relish is served on the side...don't like it? Don't eat it.
Next up we whisked together a cumin crema: toasted cumin seeds, salt, pepper, and sour cream or creme fraische. Let is sit for an hour or two while you stir the chilli and drink another Tecate. Or, you can be industrious and chop some green onions and cilantro for garnish. When the chilli has reduced down, simmering until the beef is fork tender, plate it with a bit of the avocado relish, some cumin crema, and I like to have a bit of jack and cheddar chees with some green onion on my plate. Oh, almost forgot....for the "side", I made jalapeno cornbread.
Okay, here's the spread- http://images49.fotki.com/v1521/photos/2/28682/6857620/dinnerpix9-vi.jpg Okay....on the table: Valmet M-76 folder in 5.56 wearing a Bulgarian waffle mag that yours truly converted to fit, plus 3 factory mags on the table. Scrap Yard Knife SOD (Son of Dogfather). 7.5" blade, .250" thick, desert tan, with Rainwalker Kydex sheath. Glock Model 23 'fo-tay. Galco SOB holster. Two Fingers Tequilla (No good stuff in the house right now...thought I at least had some Sauza Commemoritivo!) And the aforementioned Negra Modelo, which was required for the actual cooking of the chilli, but goes quite well with the dish. This one was pretty spicy, and that's coming from a pepperhead. Desert is cheesecake with a Raspberry syrup/reduction. Pix of that are forthcoming. Edit...reduction finished; cheesecake served....Mmmmm.... http://images45.fotki.com/v1450/photos/2/28682/6857620/dinnerpix015-vi.jpg Okay Texans, bash me for the beans, but I will say, this was gooooooooood. *burp* :fal: Oh...recipe for those inclined... Ingredients: 1/4 cup olive oil 3 lbs of beef cut into 1/2" cubes or 1/4" strips 16oz of Chorizo sausage 1 large red onion 5 cloves of garlic 3 Tablespoons of ancho chili powder 1 tablespoon of pasilla or chipotle chili powder 1 tablespoon of ground cumin 3 jalepeno and 3 serano peppers 1 poblano pepper one aneheim pepper 1 bottle of dark Mexican Beer 4 cups of chicken stock 1 cup of beef stock 2 10 oz cans of Ro-Tel tomatoes and chilies 1 small can of Chipotle pepper in adabo sauce 2 cups of black beans(rinsed & drained) 1 lime 1 tablespoon of honey Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown. set beef aside Brown chorizo, set aside drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot). Add red onion and cook until onions are soft. Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic add chili powder and cumin, cook 2 min add beer and cook until it reduced by 1/2-3/4 return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil reduce the heat to medium and let simmer 45-50 min add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste. The relish is easy 2 avocados pitted peeled and diced 1/2 of a red onion diced 3-4 cloves of fresh garlic 1 jalapeno and one serano chili a teaspoon of lime fresh chopped cilantro to taste toss together in a small bowl with cracked black pepper and sea salt let it sit refrigerated for at least an hour to set up The crema is sour cream or creme fresche with salt, pepper, and toasted cumin. whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit. Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro. Anything you don't like, feel free to leave out Looks really good! Beans FTMFW |
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2 pounds of London Broil, diced into 3/8" cubes 2 medium white onions, diced up nice and fine 1 bulb of garlic, similarly diced 40 dried Arbol chiles, turned to powder in the food processor 10 dried Arbol chiles, diced up nice and fine 2 large Jalapeños, diced Cumin, and chili powder - no real measurement, just what looks and tastes right. 2 Large bell peppers, diced up like the Jalapeños 1 large can of stewed tomatoes, Large Can of Beef Broth 1 beer ¼ cup of molasses This is a hot chili. Adjust amount of arbol achiles to your taste. The ingredients:  Meat and veggies diced and cubed:  Brown the beef:  Sweat the veggies:  Combine meat and veggies, add first batch of seasoning:  Beer added, left to simmer;  Tomatos and second spice batch added, more simmer time;  |
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Here's a good foolproof chili recipie:
http://www.pirate4x4.com/forum/showthread.php?t=310663&highlight=priest+chili Shamelessly stolen from another site I frequent. |
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I've been using the Lazy man's chili recipe
2 Lbs. ground beef 1 package ranch dip mix (1oz) 1 package taco seasoning mix (1.25oz) 1 can tomatoes and green chilies drained (10oz) 2 cans tomatoes with onions (14.5oz/ea) 2 cans chili beans (12oz) 1 can golden, whole kernel corn drained (11oz) 1 Tbsp. Tabasco brand pepper sauce When it matters, I'll swap out the ground beef for better stuff, also use Pickapeppa hot sauce for distinct flavor since the recipe is short on peppers. |
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Quoted:
I've been using the Lazy man's chili recipe 2 Lbs. ground beef 1 package ranch dip mix (1oz) 1 package taco seasoning mix (1.25oz) 1 can tomatoes and green chilies drained (10oz) 2 cans tomatoes with onions (14.5oz/ea) 2 cans chili beans (12oz) 1 can golden, whole kernel corn drained (11oz) 1 Tbsp. Tabasco brand pepper sauce When it matters, I'll swap out the ground beef for better stuff, also use Pickapeppa hot sauce for distinct flavor since the recipe is short on peppers. I made this 2 nights ago. I loved it. My coworkers didn't. Very good though and really easy. |
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I have been known to make one Bitch of a Batch of Chili in my time, which has always included beans and my audience has always LOVED IT. Best Chili Ever has been uttered in my presence.
And no, my batches don't include pasta, brown sugar, or any of that ignorant shit which plagues the Cincinnati Epicenter of Chili Ignorance. The map which is posted on this site needs an update. If a 500kt bomb of Chili Ignorance Destruction were to be dropped, it would be dropped at 4th & Main in Cincinnati. That should wipe out most of the Chili Ignorance in that Chili forsaken town. In honor of the Inbred Texans which insist upon no beans in chili, my next batch will be made with nary a bean in it, in the name of science. We shall see. At least I am open minded enough to cross culturally experiment in a chili recipe with no beans. If any of you effeminate males, aka "Texans" care to stop suckling off of your Momma's teat or fornicating with your sister long enough to even indulge the idea of making one of your Holy Brews, AKA Chili, WITH BEANS, in the name of science, let me know. Try to do a good job. We can compare notes. I just hope that concoting a good chili recipe, with beans, does not interfere with your regular laying of your prayer rug towards The Alamo. God Bless Texas. Humbly Yours, Zippy. 
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Quoted: No, I'm not gonna start with the whole beans/ no-beans thing. That's simply a matter of preference. I just want some good recipes. I've tried deer chili, roast chili and of course the common ground-beef chili. I just want some good home-made recipes. Also, does simmering awhile make a difference? The bolded part is not true. Its because of Southerner's poor hygiene and lack of good dental care that has caused them to prefer no beans in chili. Since most lack the teeth its hard to eat chili with beans in it.  |