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Its Chili Season, Looking For Recipe Suggestions


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#1 Mr King

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Posted 13 October 2013 - 1836 PM

I'm making my second batch of chili of the season and I am looking for recipe suggestions and tips. Everyone seems to have a variation on the dish and their own little tricks and secret ingredients.


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#2 Guest_Jason L_*

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Posted 13 October 2013 - 2130 PM

We're lazy, my g/f gets this stuff shipped from the states:

 

http://www.carrollsh...li.com/products


Edited by Jason L, 13 October 2013 - 2131 PM.

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#3 Corinthian

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Posted 14 October 2013 - 0040 AM

Rocky has shared his chili recipe here before. It looked awesome.

 

Dammit. Now I want a bowl of chili. You're making me spend money and gain weight!

 

*starts planning how to go to the '50s style diner with the cute waitresses to order a bowl of chili*


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#4 Mr King

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Posted 14 October 2013 - 0045 AM

Rocky has shared his chili recipe here before. It looked awesome.

 

Dammit. Now I want a bowl of chili. You're making me spend money and gain weight!

 

*starts planning how to go to the '50s style diner with the cute waitresses to order a bowl of chili*

 

Thomas you ever come my way we can go grab some great chili at a little chili parlor here in town, complete with chrome stools at the counter. Jason, thanks for sharing that. I wonder if that is the same Shelby of Shelby Cobra fame. 


Edited by Mr King, 14 October 2013 - 0046 AM.

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#5 m1a1mg

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Posted 14 October 2013 - 0649 AM

Jason, thanks for sharing that. I wonder if that is the same Shelby of Shelby Cobra fame. 

 

Yep. http://www.carrollsh...ili.com/history


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#6 Max H

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Posted 14 October 2013 - 1526 PM

When isn't it chili season?


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#7 Mr King

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Posted 14 October 2013 - 1814 PM

When isn't it chili season?

 

In the Midwest football season is chili season. 


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#8 Corinthian

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Posted 15 October 2013 - 0550 AM

I'll remember that Mr King, thanks! :)

 

Since the topic post was posted, I've been consuming chili dishes since yesterday. Yesterday night, I had a bowl of chili con carne (with no beans). Damn it was good. The chili was really powerful. I didn't finish it all and had the leftovers for breakfast today.

 

Before lunch today, I had a bowl of chili with chunky beef and beans. Not as good as last night's chili though, the flavor was mild, and the dish was too soupy.

 

And then a few hours ago for afternoon snack, I had nachos and chili from a can (Hormel I think).

 

I've been farting like mad since this morning. :lol:


Edited by TomasCTT, 15 October 2013 - 0550 AM.

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#9 Harold Jones

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Posted 15 October 2013 - 1125 AM

Here's one I use, it's from an Oklahoma territory recipe I found in an old cook book.

 

2 onions sliced

3-4 pounds of meat (cut into 1/2 inch chunks or ground)

4-6 cloves garlic minced

6 tablespoons chili powder

2 tablespoons flour

6oz tomato paste

2 28 oz cans whole tomatoes

1 tablespoon dry oregano

1 qt tomato juice

oil

water

 

Heat the oil in a 6 quart dutch oven and cook the onions in it until soft, add garlic and cook till fragrant.  Add meat and brown it, add tomato paste and cook till everything is coated and it starts to brown.  Mix enough water with the chili powder and flour until it forms a thin batter and add to the pan.  Add all the tomatoes (don't drain) the tomato juice and oregano.  Salt and pepper to taste.  Cook over low heat till the meat is tender or move the pan to a pre-heated 225 degree oven for a couple hours.  I like to serve it with skillet cornbread or over rice.


Edited by Harold Jones, 15 October 2013 - 1126 AM.

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#10 Mr King

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Posted 15 October 2013 - 1140 AM

Thanks Harold. 


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#11 Mr King

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Posted 24 October 2013 - 0113 AM

Made my first attempt at Coney Island chili dog sauce for hot dogs today. I am really impressed with it. I cheated and used two packets of Gold Star Cincinnati style chili seasoning instead of doing my own individual spices. It was a good call actually as it is a really good spice mix for this. Of course I did add in my own additional ingredients that I felt the dish called for. It is incredibly greasy, but that is how chili is served around here. Traditionally they have beef suet added to them, and I added some to this chili along with using a high fat ratio ground beef. This chili would make excellent chili mac. 

 

Pardon the dirty stove and poor lighting. I had been cooking all day, and the combination of a crappy Iphone camera and phosphorescent lighting does not help. 

 

tBCOVrA.jpg


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#12 Corinthian

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Posted 24 October 2013 - 0130 AM

^ I nearly ate my monitor.


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#13 Murph

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Posted 26 October 2013 - 1303 PM

Looks good.  I mde some the other day as well, even the kids liked it. 


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#14 BP

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Posted 05 November 2013 - 2034 PM

My wife made a pork chili last night, too late to have more than a few spoonful.  Simmering away right now.  You garnish with lime zest (and a bit if juice) and fresh cilantro.  Smells freaking delicious.

 

We do a half dozen different types every winter.


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#15 shootER5

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Posted 25 November 2013 - 2324 PM

Looks good.  I mde some the other day as well, even the kids liked it. 

 

 

 

The only chili I cook is the recipe that Murph^ posted here several years ago.

 

Freaking.

 

Awesome.

 

When my friends hear that I'm making it, they invite themselves to dinner.


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#16 Rocky Davis

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Posted 27 November 2013 - 1414 PM

2nd Place Chili Recipe (Placed 2nd in a Chili Cookoff with this one)

 

1 small bottle Merlot (single-serving size)

¼ cup chili powder per pound of meat

1/8 cup of chipotle chili powder

2 – 26 oz. containers of beef stock

2 tablespoons salad oil

3 pounds of  coarsely ground chili meat

3 large red onions, chopped

2 large garlic cloves, minced or pressed

1 ½ teaspoon paprika

1 ½ teaspoon salt

1 ½ teaspoon dry oregano leaves

1 ½ teaspoon ground cumin

½ teaspoon ground red pepper (cayenne)

1 to 3 fresh or pickled hot yellow wax chile peppers, sliced

3 fresh  jalapeño peppers, de-seeded and chopped

1 16 ounce can of crushed or diced tomatoes

1 cup dehydrated masa flour (corn tortilla flour)

Crushed red pepper seeds (to taste)

 

1.      Whisk all of the chili powder into a pan containing one of the 26 oz. containers of beef stock.  Bring to a boil, reduce heat and simmer for 30 minutes.

 

2.      Heat oil in a 5 to 6 quart pan over medium high heat.  Add half of the meat at a time and cook, stirring as needed, until well browned.  Lift out meat and set aside.  Leave any liquids still inside pan.  Reduce heat to medium; add onions and garlic to pan and cook, stirring, until onions are soft (about 10 minutes).

 

3.      Whisk all of the masa into a pan containing the remaining 26 oz. container of beef stock and the Merlot.  Bring to a boil reduce heat and simmer for 5 minutes, whisking occasionally.

 

4.      Return meat to the pan containing the sautéed onions and garlic.  Add the paprika, salt, oregano, cumin, cayenne, yellow wax and jalapeño pepper slices.  Add the beefstock-chili powder mixture and the beefstock-wine-masa mixture and stir.

 

5.      Bring to a boil over high heat; reduce heat, cover and simmer for two hours minimum.  Spoon off any grease rising to the top.  After it has simmered for 90 minutes, stir in the can of crushed or diced tomatoes.  Add crushed red pepper seeds (to taste, as often as you like) during the two-hour simmering period.

 

OPTIONAL – 30 minutes prior to serving, stir in 2 cans of chili beans (not recommended for Chili Competitions).


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#17 Rocky Davis

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Posted 27 November 2013 - 1416 PM

J. R.’s CHILI (Original Recipe - a good one - no chili powder involved)

 

6 dried ancho chile peppers

1 ½ cups of water

2 tablespoons salad oil

2 pounds of lean boneless beef, cut into 1 inch cubes (coarsely ground chili meat will do)

3 large red onions, chopped

2 large garlic cloves, minced or pressed

1 ½ teaspoon paprika

1 ½ teaspoon salt

1 ½ teaspoon dry oregano leaves

1 ½ teaspoon ground cumin

½ teaspoon ground red pepper (cayenne)

1 to 3 fresh or pickled hot yellow wax chile peppers, sliced

1 to 3 fresh or canned jalapeño peppers, sliced

½ cup regular strength beef broth

1 16 ounce can of crushed or diced tomatoes

¼ cup dehydrated masa flour (corn tortilla flour) blended with ½ cup of water

 

1.  Rinse ancho chiles and discard stems; break chiles into pieces and place in 1 to 2 quart pan with water.  Bring to a boil over high heat; reduce heat, cover and simmer until chiles are soft (about 30 minutes).  Whirl chiles and their liquid in a blender or food processor until smooth; set aside.

 

2.  Heat oil in a 5 to 6 quart pan over medium high heat.  Add half of the meat at a time and cook, stirring as needed, until well browned.  Lift out meat and set aside.  Leave any liquids still inside pan.  Reduce heat to medium; add onions and garlic to pan and cook, stirring, until onions are soft (about 10 minutes).  Return meat to the pan and add the paprika, salt, oregano, cumin, cayenne, yellow wax and jalapeño pepper slices, beef broth, and ancho chile purée.

 

3.  Bring to a boil over high heat; reduce heat, cover and simmer until meat is tender when pierced (about 2 hours).  After it has simmered for 90 minutes, add the can of crushed or diced tomatoes.

 

4.  Stir masa mixture into chili.  Cook, uncovered, stirring occasionally until mixture thickens (about 15 minutes).

 

5.  Serve in bowls topped with chopped yellow onions and shredded cheddar cheese.  Have hot flour tortillas (or cornbread), salsa and tortilla chips available when you sit down to eat this wonderful chili. Olé!

 

 

My “Tweaks” To The Original Resipe:

 

A.  Buy and use two large containers of Beef Stock (not broth, STOCK).  Each should contain about three cups of broth.  Substitute the broth for water in the original recipe.

 

B.  Use coarse ground chili meat instead of beef cut into cubes.  After you lift out the browned beef (and place in a large bowl) , sautee your onions and garlic in the meat juices.  After they are sautéed, lift them out (and place them in a large bowl).  Get rid of the remaining meat juices before returning the meat and onions to the pot.

 

C.  Double or even triple the amount of masa used for thicker chili.

 

C.  If you cannot find the hot yellow peppers in the produce section of your grocery, you will find them on the aisle where the pickles etc. are placed.

 

D.  In Step 1, above, boil and simmer the ancho chilis in one of the containers of stock (instead of water) as per directions.

 

E.  After completing Step 2, above and before beginning Step 3, above, empty the second container of stock and whisk in the masa until it is smooth and there are no lumps.  Stir this mixture into the pot and then begin Step 3, above.

 

F.  Delete Step 4, above.

 

G.  OPTIONAL – 30 minutes prior to serving, stir in 2 cans of chili beans.


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#18 BP

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Posted 27 November 2013 - 1436 PM

 

 

 

My “Tweaks” To The Original Resipe:

 

 

 

G.  OPTIONAL – 30 minutes prior to serving, stir in 2 cans of chili beans.

 

You wanna risk having them revoke your Texas passport over that?


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#19 Ivanhoe

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Posted 27 November 2013 - 2006 PM

Doesn't the Republicstate of Texas maintain some kind of database for offenses such as that?


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#20 Rocky Davis

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Posted 28 November 2013 - 1011 AM

That's why it says "optional."


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