You know you've got them, so post them up.
VacaDuck's Powder Keg chili (original recipe)





Ingredients

• 4 pounds of Tri Tip, diced into 1/2" 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 Jalapenos, diced


• 8 Habaneros, diced


• Cumin and chili powder (I make my own and no, you can't have the recipe) - no real measurement, just what looks and tastes right.


• 2 Tablespoons smoked paprika


• 2 Large bell peppers, diced up like the Jalapenos


• 1 small 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.

Directions

• Sweat all the veggies in a large pot.


• Brown the beef with a touch of salt and pepper.


• Add the meat, veggies and 1/2 the spices to the pot and let simmer for three hours.


• Add remaining half of the spices to the pot and simmer for one more hour.


• Serve and top with your favorite fixins'

<Changed thread title according to FAQ entry - Z>






<Fixed thread title because chili without beans is just meat sauce - GB>






<Fixed threat title again because people from NOO YAWK don't know crap about chili - Z>






<formatted recipe for easier readability - Z>
 

 

<Off-topic comment removed - Z>

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
  

Directions

1. 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.
   
   
   



2. Simmer, covered, for 1-1/2 hours or so.
   
   
   



3. Add cumin, garlic powder, black pepper, and chili powder.
   
   
   



4. 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.
   

AND...
This is the chili recipe that virtually won the west changing the way chili was judged in I.C.S. In 1978 this recipe won a regional chili cookoff held in Reno Nevada. Prior to this time most of the chili recipes were comprised of large quantities of vegetables and tomato sauce. This is the Texas style chili recipe that has won four world championships (over 100,000.00 in prize money) and numerous regional chili cookoffs.






Reno Red Chili Recipe





Ingredients

• 5 pounds coarsely ground heavy beef chuck, round or brisket.
  



• 1/4 cup wesson oil or rendered kidney suet.
  



• 2 medium onions
  



• 5 level teaspoons of Cumin seeds
  



• 8 heaping tablespoons of commercial chili powder
  



• 3 cloves of garlic
  



• 5- 15 Chili pods, depending on heat level desired
  



• (if pods are not available, use cayenne pepper to taste)
  



• 1 teaspoon dried oregano leaves
  

Reno Red Chili Recipe cooking instructions:

1. Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
   
   
   



2. Remove pods and blend into paste.
   
   
   



3. Hold water.  Chop onions.  Crack cumin with rolling in or grind with mortar and pestle.
   
   
   



4. Brew 1 teaspoon oregano leaves in 1 cup of water
   
   
   



5. Brown meat in several batches, add black pepper while browning



6. Brown onions with meat then remove with slotted spoon and hold.
   
   
   



7. Combine browned meat, onion and add the following : cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed).
   
   
   



8. Cook ten minutes, using just enough pepper water to keep from burning. Stir constantly. This cooks the spices into the meat.
   
   
   



9. Add chili paste and half of oregano water.  Cook slowly, adding pepper water as necessary.
   
   
   



10. Add additional oregano to taste, salt to taste.
    
    
    



11. The meat should tender in around 1-1/2 hours.
    

*Make sure you get chili powder, not a chili mix or ground chili pepper!







Cooking Variations:



Add 1 to 2 cans of tomato sauce 8oz.



Hand cut meat to about the size of a navy bean. (A lot of contestants now use half chili grind and half hand cut)



Add 2 tablespoons of vinegar 10 minutes before serving.



Use white pepper instead of black pepper



Use masa flour to thicken (mix flour with cold water and whisk until smooth, then pour in while stirring)






<formatted recipe for easier readability - Z>




 

Damn Goatboy and his title changes.

Glad I'm on GBs side.  



 

Ed "Chili Lee" Paetzel





4-K Chili


The four Ks are for the names of Ed's children, Kim, Karl, Kevin and Kris.





Ingredients

• 2 or 3 tablespoons cooking oil (more if needed)
  


• 4 cloves garlic, peeled and smashed with the blade of your knife
  


• 1 large red onion (chopped)
  


• 2 mild canned jalapeños, seeded and chopped (This will give a heat level that a five-year-old will like. This chili is not for fire-eating contests.)
  


• 5 pounds tender, lean meat, chili ground or hand cut
  


• 1/2 teaspoon dried oregano
  


• 1/2 teaspoon dried basil
  


• 1/2 teaspoon dried thyme
  


• 2 rounded tablespoons cumin (comino)
  


• 2 rounded tablespoons ground New Mexico red chiles
  


• 2 level tablespoons McCormick or other brand chili powder
  


• 1 teaspoon paprika
  


• 1 teaspoon ground black pepper
  


• 2 teaspoons salt
  


• 1 cup drinkable Texas Merlot Wine (Never cook with a wine you won't drink.)
  


• 2 cups hardy beef stock
  


• One 15-ounce can tomato sauce
  


• Water, if needed
  

Directions

1. Place cooking oil and garlic in your cooking pot at the same time. Turn on heat and brown garlic. When garlic is nicely browned remove it from the oil and discard. The cold oil absorbs the favor of the garlic as it cooks without being bitter. Brown the onion, and jalapeno. Brown the meat in same pot with onion and jalapeño.
   


2. When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time.
   

<formatted recipe for easier readability - Z>


 

that's it buddy, you're off the christmas card list

i'm trying to find the one where i actually rough measured the spices but until such time, here's mine...
okay, here's what i used yesterday
TexRdnec's chili

• 4lbs top sirloin cut into 1/2 squares
  




• 3lbs hamburger meat
  




• enough wesson oil to brown it in
  




• season salt
  




• pepper
  




• garlic powder
  




• tony chacheres
  




• half a beer
  




• 1 large sweet yellow onion
  




• 5 serranos diced fine
  

Brown and drain. no measurements because i've never taken any. use your own judgement.

• 1 can chicken broth
  




• half a beer
  




• 2 cans hunts tomato sauce
  




• 1 large sweet yellow onion
  




• small handful of cilantro diced fine
  




• 1 bell pepper diced small
  




• powdered garlic
  




• gebhardts chili powder
  




• comino
  




• cayenne pepper
  




• 2 cans rotel
  




• 1 can green chiles
  




• 4 more serranos
  

Simmer. i used about 3/4 of the bottle of gebhardts yesterday. start to finish took maybe 3 hours, mostly simmering of course.
Taste. add anything you think you're missing, simmer a bit longer and you should be good to go.

zhukov just left here with a tub of leftovers, so this could get interesting later...
remember though, this is a field expedient rendition. it's hell to haul
all this shit around and cook at a remote location. use fresher, better
stuff when you get a chance. build on it so to speak.
<formatted recipe for easier reading - Z>
 

I'd add mine, but it seems to've vanished off of GD.

That Cin-Chili is da bomb. I've got quite a stock of her spice packs for quick chili.

My wife made some tonight.

We had this ground at the butcher today.


Red Pepper (crushed)
Red Pepper (flakes)
Paprika
Cumin
Oregano
Salt
A little masa
White onion
Tomato paste
Canned tomatoes
Jalapeno
Three bottles of beer (we used Ziegebock)

One popular ingredient you may notice is missing is chili powder.  That stuff kills me; terrible indigestion.  But with the red pepper and jalapenos there is no need.

I very much like chili powder. It just doesn't love me back. I should try to grind my own as you suggest. Maybe I could find one that doesn't keep me up all night popping Tums.

I made a batch of chili this weekend and also made up the chili powder. You are right - it is easy to make.

I'll have to check out Central Market for the variety if dried chili peppers... at he HEB that I went to the three differently labelled bins had dried peppers that all looked & smelled identical.

Do you guys use a grinder or just pre-dried powders?  Any ratios to start with?

I used whole dried chili peppers and whole cumin seed. In the future I may leave more seeds in the mix to kick up the spice. Since peppers change so much from season to season, this is difficult to predict.

Zhukov's advice of starting with Alton Brown’s recipe is a good one:
http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html
http://mexican.food.com/recipe/alton-browns-chili-powder-225751

FYI -
A food processor won't cut it for turning it into powder, you must use a blender.

A coffee grinder works best.



 

So should Chili w/o beans be called Texas Chili then? Because my copy of Southern Living Cookbook gives 5 Chili recipes with beans.


(Mods- if you think it's off topic could you split to a new thread instead of deleting it?)

Bump for kickoff.

No-Name Chili

3 lbs of shredded or cubed beef, not ground.  (Venison or other meats can be substituted as desired)
A bunch of diced green onions (how much ever you want, I usually use about 6 or so)
10 cloves of garlic diced (or 2-3 cloves of elephant garlic)
Entire bottle of Gebhardt’s chili powder
Bottle of McCormick’s Ancho chili powder
Bottle of McCormick’s Chipotle chili powder
little bit of cumin (1 TSPish)
little bit of paprika (3 TBSPish)
little bit of sage (1 TSPish)
Brown Sugar (1 TBSP)
Masa Harina paste*
Cayenne powder (to flavor)
salt (to flavor)
black pepper (to flavor)
Diced bell peppers (I usually use 2-3 peppers)
Diced jabaneros (to taste)
Diced jalapenos (I usually use about 10)
Beef broth (put the beer in first, then fill with broth until meat is covered)
Bottle of beer
Bacon grease or vegetable oil (How much ever you need to brown the meat)
1 lime

Brown the beef in the bacon grease. Add in the broth and beer, let the beef simmer for about one and half to two hours. While that's simmering take all the fresh peppers, onion, and garlic, toss them in a skillet, juice the lime over them, fry them up for a few minutes. Include the seeds if you want it to be really spicy. After the beef has simmered for an hour and half to two hours, throw everything else in except the Masa Harina paste. Let it simmer for no more than 30 minutes, stir occasionally. After 30 minutes stir in the Masa Harina paste until it thickens. Enjoy.

*Masa Harina Paste
Mix 9 tablespoons of Masa Harina (extra fine corn flour can be substituted) with just enough of the beer to make a thick paste.

Other chili powders can be substituted, just 6-8 ozs of whatever floats your boat.  Recommended that you use more than one variety.

These don't need to archive do they?

Looks like there's gonna be a lot of good recipes to try this fall!

Still waiting on the fall to get here and will be trying this stuff out!

A generous member here sent me a bag of ghost peppers.



Guess what's replacing the habaneros in my next batch of chili?
 

 

Video please.

Go easy, VD... those things are freaking deadly (and I like hot stuff).

I already tested them.  Found them hot, but not painfully so.  Had a bit of a floral taste with a bit of an astringent note to them.



 

They'll sneak up on you... don't ask how I know....

Well, you only live once.



 

if your experience mirrors mine, you'll get to this magical point where you say "hell, this isn't so bad... I need more of this".  If you keep eating, once you cross the magical threshold into gastro-hell, the evil little peppers will really get to work, and they'll get progressively hotter for the next 30 minutes or so (after you quit eating them), burning their way out of your insides like the little xenomorph in Alien.  Your friends, who will hopefully be watching, will be too busy laughing hysterically to even offer moral support.  Once you get to that point, nothing will help... not sugar, not rice, not milk... everything only seems to amplify the pain.  You'll want to pour lidocaine down your throat, but that'd probably just piss off the little demons living in your insides even more.

those little suckers are just plain nasty

ETA:  don't be as stupid as me, and if you decide to be as stupid as me, please post video.

Keeping it active.





Super (Chili) Bowl coming up tomorrow.  Reviewing these recipes to add new things to my ever changing chili.  Thanks!

An old post I did on the subject:

Seems like at least twice a week, someone asks for a good chili recipe. Undoubtedly, there are thousands of those, because chili went "viral” in the 20th century, spread around the US first and then the world, and morphed into innumerable forms.

Instead of swimming in that flow, I’d like to take you back to the roots of chili, to show you the mother dish from which what nortenos call "chili” or "chili con carne” was whelped. That dish is the ubiquitous (and somewhat variable) Mexican standard called "carne con chili colorado,” more or less "meat with red chili sauce.”

There’re a bazillion versions of this dish, with different meats and different amounts of liquid, and it’s eaten as a filling for tamales or tacos or burritos in some places and as a thick stew in others. That latter version—the thick stew— is what I’ll present here. Try it out. You may like it as is. Even if you do not, it can give you a base from which you can branch out and make your own "perfect” version of the classic original.

What You’ll Need

The irreducible minimum you need is some type of meat and some type of red chilis. The Mexicans most often use pork. In some regions, beef is more common, so they use that. Rarely, they also use chicken or even iguana. Each region has its favorite chilis. I prefer anchos. Some regions use onions and garlic; some do not. I prefer having both.



Here’s my basics: a 1-lb. bag of dried anchos, about 10 lb. (untrimmed) pork sirloin, and a couple sweet onions.

I spent a bunch of money on ammo today at the range, so I bought the cheaper pork over the more-expensive beef. Mostly, the sauce flavors the meat, rather than the meat flavoring the sauce, so few people would even know it was pork. Use whatever meat you want, including hamburger or ground turkey. Keep in mind, though, that different meats taste their best with different amounts of cooking. If you are using relatively tough meat such as chuck, you need to cook it longer to get it tender. If using more tender meat such as sirloin, you just” want it cooked through, or it will dry out and get mealy. More on this later.



Chili type matters, though it is most important to get good chilis, whatever the type. The chili on the left is a good chili; the chili on the right is a less-good chili. Those light patches are where the larva of a moth ate the pulp of the chili. Toss these out. I selected well, though. In the 1-lb. bag there was only one bad chili. Good anchos will be soft and smell like raisins. Get good anchos.

Getting Started

Here’s how I was shown to do it by a senorita in Mexico. It is not the only method. It is a good one, though. I try to have several things going on at once, and that helps reduce the elapsed time on this to about 45 minutes.

First, start the oven, and set it to 350 degrees to heat.



Second, put a heavy skillet on the burner on high heat.



Third, put on a big pot of water on high.



Fourth, cut up the onions, and get them browning in the skillet. I like bigger chunks. Cut the onions to whatever size you like.

Cleaning and Toasting Chilis



Cleaning means basically cracking them open, wiping out the seeds, and pulling off the stems. In some chilis, the "vein” tissue to which the seeds are attached holds lots of heat. If you have hot chilis and do not want the heat, scrape off the veins. The anchos I use are not hot, so I leave the veins.



After scraping out the seeds, fold each chili as flat as you can, and toss them on a sheet pan. As the pan fills, keep them in a single layer. When the sheet is full, toss it into the oven and keep cleaning chilis and stirring the onions in the skillet.



Keep your nose on high alert, though. When you smell the pleasant smell of roasted chilis, pull the chilis out of the oven. This’ll take 5-10 minutes, depending on chili type. Note that the flesh side has lightened in color and turned a rusty red. If you toast them too much, they will get bitter. Avoid this and under-tioast rather than over-toast, especially if this is your first time.



Toss the toasted chilis into the hot water, and mix them through to get them wet. You want to boil them briefly and soak them for 20 minutes or so to leach out the bitterness and astringency. Meanwhile, toss in the second batch of chilis to roast.



About now, the onions’ll be nice and brown. Put them in a bowl and put the pan back on the heat for use in browning the meat.



Do not forget the second batch of chilis. When they smell done, put them into the hot water and bring to a boil for a few minutes. Shut off the heat, and let the chilis soak.

Cutting and Browning the Meat

While all that’s going on, start cutting the meat. If it’s tough meat, grind it or cut it thinner. If tender meat, cut it whatever size you like.



The pork sirloin I used is tender. I like it about the size of the outermost joint of my thumb.



Toss it in the hot pan as you cut it.



By the time you get done, the pan’ll be full enough that Julia Childs would have a cow. Who cares? She’s dead, and this ain’t French cooking. Sure, it’s be nice to brown the meat in single layers and get even caramelization on every surface of every piece, but that is totally unnecessary here. This is Mexican cooking. The sauce flavors the meat, and not vice-versa. Brown as best you can but cook until the meat is just done at this time.

Making the Sauce

While the meat is browning, finish the sauce. The first step is to make a puree of the roasted, soaked chilis. It’s best to do this with a food processor, though it can be done with a blender or even a mortar and pestle. I use a processor.



Move the pot of chilis over to the processor and then use a tongs to transfer half the chilis into the processor.



Grind them up, and then add the other half and grind some more. Do not worry about draining the chilis thoroughly. The undrained soaking liquid will help keep the puree from getting too thick.

Meanwhile, put on the stove on high heat another skillet. Tis is in preparation for the next step, which is "frying" the sauce.



This is what the finished puree should look like.

Frying the Sauce

This step may sound unnecessary, but it actually adds noticeably to the depth of flavor of the sauce. When the skillet is smoking hot, add some oil, and then quickly toss in the sauce and start stirring immediately.



It will nearly explode and steam and hiss. Stir it vigorously, and it will slowly darken and thicken over 3-5 minutes of time. Be very careful if this is your first time to not scorchy the chili paste, lest it get bitter. Undercook rather than overcook until you gain more experience.



When it’s darkened a few shades (from darkening, not from burning), pull it from the heat.

Pulling it All Together

Now, we have browned onions and meat and sauce done. Here’s how to finish it:



Toss the sauce in the chili pot. Add salt to taste. Then add cumin to taste. Start with 2 teaspoons of it, and add more after it has heated up, if necessary. Then oregano. Best is Mexican oregano, though the more common Italian or Greek varieties will do in a pinch. The important thing is that less is more with oregano, else it will taste like pizza sauce. Start with 2 teaspoons and add more only if necessary. If, but only if, it’s too bitter or too slaty, add some sugar. Again, less is more.



Then, toss in the onions and stir them through. If this will be a filling-type chili, add the meat and heat through. And you're done, unless you need to good tough meat longer.

If it’s to be a stew-type chili, do not add the meat at this time. Instead, you will need to carefully add liquid to thin it out. I use beer. It doesn’t matter what brand. In this case, I added one Fat Tire and one PBR. Add whatever you want but do not thin it out too much. Bring it to a boil to distill out the alcohol. If you do not want to use beer, use broth or the soaking liquid from the chilis.



Then, toss in the meat. If it’s tender meat, stir it through, and take your chili off the heat. If it’s tough meat, you will need to simmer it until the meat is to your "tooth.”



Here’s the finished stew-type carne con chili colorado. The meat is tender but not dried out from over-cooking, the sauce is packed with chili flavor but is not hot at all, and it is thick without the need for adding any thickener. No tomatoes. No beans. The real shit.

It'll be good now, but even better if you let it sit 24 hours.

Give it a try. You may find that even though thousands of people have spent 150 years trying, they really have not improved appreciably on the original "paleo” chili.

You bastards; now I'm hungry for chili. Thanks a lot.

1 lb lean ground beef
1 lb mild italian sausage
1 - 28 ounce can crushed tomatoes
1 can original rotel
1 small onion diced
1 green pepper diced
4 tbsp chili powder
2 tbsp cumin
1 teaspoon cinnamon

In a large pot add the crushed tomatoes, rotel, diced onion, diced green pepper and spices.  Set your burner to low (i use the number 2 on my stove).  Cook the ground beef and italian sausage in frying pan together, drain and add to your large pot.  Let it cook for 2 hours and eat.

Fall is coming up and didn't want to lose this one