We're having a family 'chili cook-off' and I want a good recipe for chili with no beans!
* 1 (3 lb) chicken
* 1 1/2 quart Water
* 1/2 pound Beef suet
* 1/4 cup Finely chopped celery
* 7 cups Peeled, chopper tomatoes
* 2 teaspoons Sugar
* 5 pounds center cut pork chops , thin
* 4 pounds Flank steak
* 3 medium onions, Cut in 1/2 inch pieces
* 3 Green peppers, Cut in 3/8 inch pieces
* 1 pound Jack cheese, shredded
* 6 Long green chiles
* 1 teaspoon Oregano
* 1 tablespoon Ground cumin
* 1/2 teaspoon MSG
* 1 tablespoon Pepper
* 4 teaspoons Salt
* 5 tablespoons Chili powder
* 1 teaspoon Cilantro
* 1 teaspoon Thyme
* 1 cup Beer
* 2 Cloves garlic, Finely chopped
* Juice of lime
Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 Boil chiles 15 min until tender, remove seeds and cut in 1/4 in Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour.
Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden
Warning Shot Chili - Runs for Your Life
1 tsp. ground Cayenne pepper
1 TBSP MSG
5 TBSP ground Cumin
2 TBSP ground Chimayo chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico Hot chile powder
6 TBSP California Chili Powder
5 tsp. “Tradewinds”* granulated garlic
5 tsp granulated onion
3 tsp. non-iodized salt
¼ tsp. Ground chile piquin powder
4 cans chicken broth
2 TBSP cider vinegar
2 sweet onions, minced
8 TBSP garlic, pureed
5 lbs. cubed tri-tip beef
2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
2 oz. “Smart & Final” pork tenderloin
4 oz. “Jimmy Dean” hot sausage
2 small cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
2 tsp. Tabasco sauce (traditional flavor)
Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin. Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.
Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, sautee’ the cubed tri-tip until no longer pink; strain, reserving juices; set aside. Sautee’ the “Jimmy Dean” hot sausage. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.
Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.
Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.
*go to store
*purchase wolf or hormel
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder (light)
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili ground)
2 pounds extra lean pork (chili ground)
1 pound extra lean chuck (cut in ¼" cubes)
2 large onions (finely chopped)
10 cloves garlic (finely chopped)
½ cup Wesson Oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon sugar
1 teaspoon coriander
1 teaspoon Tabasco
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
Salt to taste
In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 1½ pounds meat with 1 tablespoon Wesson Oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Tabasco and Hunts Tomato Sauce. Simmer 45 minutes.
Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste.
If you dont want to work at it and want a decent chilli, Carrol Shelby's chilli mix is pretty damn good for how easy it is. Comes in a little brown paper bag with chilli mix, salt packet, masa flour, and a little extra pepper packet if you want it extra spicy. Good base to add ingrediants without bustin a sweat.
Dude no matter what your wife might have told you nobody here in the Lower 15 states makes chili with chicken!! And Okies and Texans would rather use a three banded Armadilla than a Chicken!!!!!!!!~BLAHHHH
3 pounds boneless beef chuck
roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Heat the oil in a large skillet over medium high heat.
Saute the beef cubes in the oil for 2 minutes. Reduce heat
to medium and stir in the garlic.
2 In a small bowl, combine the chili powder, cumin and
flour. Sprinkle over the meat and stir until evenly coated.
Crumble the oregano over the meat and pour in 1 1/2 cans of
3 Add the salt and ground black pepper, stir together
well, bring to a boil, reduce heat to low and let simmer,
partially covered for about 90 minutes. Pour in remaining broth
and simmer 30 minutes more, until meat begins to fall
apart. Cool, cover and refrigerate to allow the flavors to blend.
Funny, but that recipe allegedly won some Chili Championship cookoff in Texas
I have no idea what has you guys all whacked out about it, did you look at the recipe?
I wouldn't call it chicken chili, more like chili that has some chicken in it.
Warning shot is a better recipe though.
Have you seen the way people on ARF eat and drink?
Mass quantities of both are required!