Posted: 10/1/2009 8:51:44 AM EDT
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I need some inspiration, it’s starting to get colder outside, and I need a good chili recipe. So who has them, beans/no beans, I do not care. Looking for something real good. I have a couple, but they are not very good. I am looking for something with some wow factor. Thanks guys.
BTW, I will trade you for a bacon wrapped shrimp recipe. 
Bacon Wrapped Shrimp Ingredients ·1/2 teaspoon cayenne pepper ·1/2 teaspoon cumin ·1/2 teaspoon onion powder ·1/2 teaspoon citrus lemon pepper ·1 teaspoon garlic ·1 tablespoon worcestershire sauce ·1 tablespoon fresh squeezed lemon juice ·4 tablespoons butter, melted ·9 slices bacon ·18 prawns Directions 1.Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours. 2.Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel. 3.Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. 4.Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp. |
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This one will light a fire in your belly: VacaDuck’s Powder Keg Chili 4 pounds of London Broil, diced into 3/8" cubes 6 medium white onions, diced up nice and fine 2 bulb of garlic, similarly diced 50 dried Arbol chiles, turned to powder in the food processor 10 dried New Mexico chiles, diced up nice and fine 8 large Jalapeños, diced 8 Habaneros, diced Cumin, and chili powder - no real measurement, just what looks and tastes right. 2 Tablespoons smoked paprika 2 Large bell peppers, diced up like the Jalapeños 2 large can of stewed tomatoes, 1 large can of Beef Broth ¼ cup of molasses 2 bottles of your preferred beer (1 for the chili, 1 for the cook) Optional – substitute 1 pound of chorizo for 1 pound of beef. Sweat all the veggies in a large pot. Brown the beef with a touch of salt and pepper. Add all ingredients to the pot with the veggies and let
simmer for 3 hours. |
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Quoted:
This one will light a fire in your belly: VacaDuck’s Powder Keg Chili
4 pounds of London Broil, diced into 3/8" cubes
6 medium white onions, diced up nice and fine
2 bulb of garlic, similarly diced
50 dried Arbol chiles, turned to powder in the foodprocessor
10 dried New Mexico chiles, diced up nice and fine
8 large Jalapeños, diced
8 Habaneros, diced
Cumin, and chili powder - no real measurement, just whatlooks and tastes right.
2 Tablespoons smoked paprika
2 Large bell peppers, diced up like the Jalapeños
2 large can of stewed tomatoes,
1 large can of Beef Broth
¼ cup of molasses
2 bottles of your preferred beer (1 for the chili, 1 for thecook)
Optional – substitute 1 pound of chorizo for 1 pound ofbeef.
Sweat all the veggies in a large pot.
Brown the beef with a touch of salt and pepper.
Add all ingredients to the pot with the veggies and letsimmer for 3 hours.
That sounds pretty warm. 
Keep them coming guys! The first one sounds great. |
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One with beans... Black bean chili with chorizo, avocado relish, and cumin crema- 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.  |
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We have a large pot cooking here at the firehouse right now. We never use the same recipe twice, we just throw it all together depending on who shops. This time the bean lovers won...
In this one we got, 7lbs hamburg meat 2 large cans of Kidney beans 1 large can of corn 2 cans diced tomatoes 1/2 diced onion 3 pkgs chili seasoning chili powder (a few teaspoons?) a sprinkling of black pepper A couple of cups of water Gonna serve over white rice with cornbread on the side. Diced raw onions, shreeded cheese, and crackers are available for topping as well as a tub of sour cream. Damn that's gonna be good. Dinner is at 6, provided no calls.... 
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This recipe does not use chili powder, tomato, or corn fillers. I usually start with 18 dried ancho chilies and then add whatever other peppers I have on hand.
3 lbs. meat – (I am lazy so often dice 2lbs of bbq smoked sausage (of course I use home made sausage...) and crumble in 1 lb of ground beef) 3-6 Ancho chilies (de-stem and seeded - soften in boiling water and purée). The seeds can be boiled and strained out, but this will add heat to the chili. 1 Tbsp. ground cumin 1 Tbsp. salt 2-4 minced garlic cloves (can substituted crushed garlic or garlic powder), to taste 1 tsp. oregano (optional) Pepper to taste – 2-4 extra puréed Ancho chilies, cayenne, black pepper, tabasco, red pepper, jalapenos, green chilies, etc… So many peppers, so little time. Another dozen or so puréed Ancho’s can be used to thicken the chili a little. Chili is about the chilies (or you can use 2 Tbsp of Masa Harina or cornmeal). ––- forgot to mention - I don't use a lot of water when I boil the anchos - so I usually puree them in that water so I do not loose any flavor. The puree is a fairly thick paste - so always have to add water to the chili |
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Quoted:
One with beans... Black bean chili with chorizo, avocado relish, and cumin crema- 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 (itwill probably take 3-4 "sessions"), remove the beef and add remainingbeef 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. http://images110.fotki.com/v1538/photos/2/28682/6857620/dinnerpix11-vi.jpg damn that sounds and looks great
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Winner of the 1984 Texas State Men's Chili Cookoff. Also won the 1988
Chocolate Bayou Chili Cookoff, York, PA. (Unfortunately, the CBCC has gone the way of all great ideas that are not left alone.) Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you. OR Chili Recipe - Shotgun Willie Chili Carol and Dave Hancock 1985 ICS World Champion Ingredients: 6 lbs Prime Beef, cubed or coarse ground 4 medium onions, finely diced 1 15-oz can Hunts Tomato Sauce 6 New Mexico dried pepper pods 6 Pasilla dried pepper pods 4 cups beef broth 2 tablespoons vinegar 1 teaspoon Tabasco 16 tablespoons Gebhardt Chili Powder 2 tablespoons ground cumin 1 teaspoon cayenne pepper ½ teaspoon sugar 14 garlic pods, crushed- use remaining pulp 1 cup water 1½ tablespoons oregano leaves 2-3 tablespoons Wesson Oil black pepper salt to taste Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1½ cups of this paste in recipe. In the 1 cup of water, bring the 1½ tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture. Procedures: Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients, blend well. Cover and simmer 2 hours, stirring occasionally |
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Again-
3’s Red Chili 1/3 pound bacon 1/3 cup bacon grease (from cooking the bacon) 3 pounds lean red meat, cubed (1/2-3/4 inch) 3 cups tomato salsa (your favorite) 3 cups beef broth (or 3 cups water and 3 bullion cubes) 3 tablespoons (or more) chili powder 3 teaspoons tomato paste 3 teaspoons tequila (optional, but recommended) 3 tablespoons corn chips, crushed very fine 3 15.25 oz cans kidney, black or pinto beans, drained and rinsed (optional) Water based hot sauce (Tabasco, etc.), as desired Salt, as desired Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, brown the meat in 2-3 batches in some bacon grease. The meat does not need to be fully cooked only browned. Place the browned meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of beef broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon, salsa, chili powder, tomato paste and tequila to the pot, stir. Bring to a fast boil. Then reduce the heat to a simmer, cover but leave a small gap, stir occasionally. Add more broth or water, 2 oz at a time, if the chili becomes too thick. Add the chips (and beans, if you have to) after 2 hours. Cook until the meat is tender, about 3 hours. Adjust seasonings, add hot sauce and salt as desired, stir. Serves 4-5, with beans, 7-8. |