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Chili Recipes please!!!

Discussion in 'Uncategorized Threads' started by Big Al 29, Aug 29, 2007.

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  1. Big Al 29

    Big Al 29 TS Member

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    The circle I live in is having our annual tailgate/block party in a few weeks to kick off the football season and a new year of school for our kids.

    Every year they have a cooking contest. This year Chili has been chosen.

    I need the BEST chili recipe out there. Doesn;t have to be the hottest just the best tasting.

    I am not a bean person at all and i always felt the best chilies had no beans but then again, i am not really a chili person either. Mostly due to the fact most have beans.

    Looking for some help because we got this one guy who thinks he is Emeral, Bobby Flay and Jack Tripper all rolled into one. Got all the tools, and talkes up a big game but I want to smoke this Turkey this year. Beans or no beans I don;t care but I want to beat this guy. I prefer no beans but to be the best I'll add the beans.

    Need some help!!!!!!

    Thanks all!!

    Jeff
     
  2. halfmile

    halfmile Well-Known Member

    Joined:
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    Location:
    Green Bay Wisconsin
    Al, the best needs a special blend of spices. I have the recipe and the spices, and would be happy to help. Just ask Tron, He tried it a couple years ago.

    How much time do you have and what state are you in?



    Email me.

    HM
     
  3. Ahab

    Ahab Well-Known Member

    Joined:
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    3,650
    You might like this one:

    Ingredients:

    2 tablespoon oregano

    3 tablespoons paprika

    2 tablespoons MSG

    9 tablespoons chili powder (light)

    5 tablespoons cumin

    4 tablespoons beef bouillon (instant crushed)

    2 cans beer

    2 cups water

    4 pounds extra lean chuck (chili ground)

    3 pounds extra lean pork (chili ground)

    2 large onions (finely chopped)

    12 cloves garlic (finely chopped)

    ½ cup oil1 teaspoon mole (powdered)

    1 tablespoon sugar

    1 teaspoon Tabasco

    1 8-oz can Hunts Tomato Sauce

    1 tablespoon Masa Harina flour

    Salt to taste

    Instructions:

    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.
     
  4. Hap MecTweaks

    Hap MecTweaks Well-Known Member

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    Location:
    Mesquite, Nevada
    I'll co-sign Halfmiles ree-cipe too!! It's gooooodddd!! Mouth just started waterin thinkin bout it!! Hap
     
  5. TCB Mono

    TCB Mono TS Member

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    Please check this site, Good Texas chilli. TCB
     
  6. Capt. Morgan

    Capt. Morgan TS Member

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    It doesn't get better than this. Recipes of the World Chili Championship winners for the past 40 years. Link is above.
     
  7. Pony Keg

    Pony Keg TS Member

    Joined:
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    96
    Here is a simple one for you to try.

    One large white onion Chopped fine

    One Bell pepper chopped

    one and a half lb. of lean ground chuck roast (I like ground bison or deer)

    half clove garlic (Roasted)and chopped fine

    Three jalapeno peppers roasted skinned cleaned and chopped fine

    Three cans of tomato sauce

    two large cans of whole tomatos Juice and all. I prefer ten roasted whole fresh tomatos with juice skinned and chopped very coarse

    two cans of regular tomato soup (Cambells)

    two table spoons of sugar to taste to break the tartness of the chili and other peppers

    Two table spoons of chili powder to taste

    one teaspoon of cayanne powder to taste

    one table spoon fresh ground black pepper

    one teaspoon of white pepper

    one table spoon of salt (sea salt) to taste

    two cans of pinto beans but not necessary

    Brown desired meat with onion, bell pepper, garlic, black and white pepper, jalapeno, and salt.

    after browning, add all the ingredients in large pot and simmer for about 3 hours.

    serve in a bowl with fine shredded cheese of choice to top if desired and some saltine crackers.

    This one is not that hot because you should spice to taste. I like it to set the house on fire and punish me the next day. This was my grandmothers chili and you can change it any way you want to. The tomato soup is the most important ingredient.

    Jeff Warren
     
  8. Big Al 29

    Big Al 29 TS Member

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    Keep them coming!!!! I love it!!!!! that guy is toast this year, I would never have thought to add half of thetuyou guys are adding. Maybe I will like Chili after I have all your guy's stuff.

    Halfmile... you should have mail. If nothing comes through, please let me know.

    Thanks,

    Jeff
     
  9. shooterIII

    shooterIII Member

    Joined:
    Jan 29, 1998
    Messages:
    826
    Location:
    MN (state of socialism)
    RANCH-STYLE CHILI

    (A really fine chili, cooked the way Texans like it. Serve with beans, if you like, but never add them to the chili).

    4 tbls vegetable oil

    3 lbs beef chuck round, cut in ¼ to ½ inch cubes

    2 large onions, chopped (2 cups)

    2 cloves garlic, finely minced or pressed

    2 cans chopped green chili peppers

    2 to 6 tbls chili powder

    2 tbls flour

    3 tsp cumin

    2 tsp oregano, crumbled

    2 tsp salt

    1/8 to ¼ tsp cayenne pepper

    1 can beef broth

    1 ½ cups water

    1 to 2 tbls cornmeal

    1. Heat 2 tablespoons of the oil in a heavy Dutch oven or stock pot; add meat to brown lightly, 1/3 at a time; remove as it browns. Add onions, chili peppers and garlic to pan, adding more oil as needed; saute’ until tender and lightly browned, 10 minutes. Return all meat to pan.

    2. Combine chili powder, flour and cumin; sprinkle mixture over meat; stir with spoon over low heat until meat is evenly coated, 1 to 2 minutes. Stir in oregano, salt, cayenne, beef broth and water. Bring to boiling, stirring often. Lower heat; simmer slowly, covered, 1 ½ to 2 hrs or until meat is very tender.

    3. Sprinkle in the cornmeal, stirring constantly; cook until slightly thickened, 5 to 10 minutes. Serve with freshly cooked hot rice and cooked pinto beans.

    Makes 8 servings

    I use Venison instead of beef
     
  10. Jim R

    Jim R Ljutic Nut TS Supporters

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    Location:
    Western Washington
    Contact Ken Rucker...his chili is great.
     
  11. badminton

    badminton Member

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    Good recipe here.

    Kelly
     
  12. guncase

    guncase TS Member

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    AHAB,,,,, Why would you put MSG in ANY recipe??
     
  13. Bonna

    Bonna TS Member

    Joined:
    Jan 29, 1998
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    This is different but very good.

    White Chili

    1 lb. bag of white beans, 6 cups chicken broth, 2 cloves minced garlic, 2 medium onions chopped, 1 Tabsp. oil, 2-4oz. cans of chopped green chilies, 2teasp. ground cumin, 1 1/2 teasp. dried oregano, 1/4 teasp. ground cloves, 1/4 teasp. chili pd., 4 cups diced chicken breast, Combine beans and broth and bring to a boil, reduce heat and simmer about 3 hours. Brown garlic and onion in oil and add to beans, add chilies, seasonings and mix well, add chicken and cook at least 1 hour. Serve with corn chips, grated pepper jack cheese and chopped green onions. Sometimes I place a spoonful of sour cream on top also.

    If you are short on time use 2 large cans of white beans, and canned chicken and just simmer the whole soup for about 1 hour to blend flavor.
     
  14. stokinpls

    stokinpls Well-Known Member

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    If anybody knows how Steak & Shake makes theirs, I'd pay for that recipe. On the other hand, if anyone knows Skyline's, I'd pay to not make theirs by mistake. ;-)
     
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