Posted: 2/9/2005 10:37:58 AM EDT
who has the best chili recipe
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I made Chili for the Super Bowl. I'm sitting there with a bunch of cans, and my buddy (he was hosting) was watching me. He kept asking how I knew what to put in. I didn't - I start off with a basic 'recipe' in my head, and then add stuff to taste. My Chili probably doesn't qualify as 'best', but I'll bet it could make a run at 'most vicious the next day'. 
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As a matter of fact...I do. Came across Lyndon Johnson's recipe for chili a few years back. I decided to give it a try...it was very good, unlike his Presidency. Made some modifications to the recipe and... wallah the BEST chili. I use fresh and dried chilis (no chili powder) and fresh ground cumin. Also, just a little masa harina to make it thick. Everybody who has had my chili (a lot of people) say I should enter a chili competition. If some of you are interested I'll post the recipe. For quick chili, you can't beat Carroll Shelby's package, just follow the directions. It is excellent. |
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The main ingredients in Chili are the meat, cumin, and chili powder. Everything after that is just an enhancement for personal taste. Just about any meat is OK. I don’t like hamburger chili so I very seldom use it. When I make it I use a combination of stew meat and pork. For the chili I found that most ground up powders taste fine. Sometimes I will buy the pods and then dry them and then chop them up in the blender. I usually brown 2-3 lbs of meat in a skillet and put in some chili powder. Searing it with the chili powder seems to help the flavor of the meat. I then cook the meat in beef broth with some garlic and a couple of bay leaves for an hour or so until the meat starts to get tender. I then put in a couple tablespoons of cumin and a couple tablespoons of chili powder. That is your basic chili and you really don't have to do too much more to it except let it cook for another hour or so. There are all kinds of things to do to enhance it from that point. Salt to taste. I usually put in a can of tomatoes. Sometimes a little oregano. I also discovered that it is good to sweeten up the chili by putting in a little sugar. About a half cup of apricot preserves instead of the sugar will really give you a mild sweet taste (don't laugh, try it). A can of beer also helps the flavor a lot. I usually top it off with a little fresh cilantro. A little limejuice will really enhance the flavor. You can do anything you want to make it hot. Put in as much cayenne pepper or hot peppers that you want. I personally think that eating chili should not be punishment so I make it on the mild side and then put in the Tabasco sauce when served. I am also one of these guys that like beans so I usually put in pinto beans. Chili does not have to be complicated. Sometimes I will just sear a nice thick ribeye steak on the grill and then chop it up and cook it with some beef broth, salt, cumin and chili powder. I call that my 1836 recipe and it taste about as good as any other recipe that I know of. |
| Check out the International Chili Society recipe page. Browse and find recipes with stuff that you like in them. Have fun. |