I am looking for a good chili recipe. We like it thick and with some spice. Meaty and not soupy. Anyone care to share a good recipe?
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Chili recipes
- Thread starter HUSKERinKC
- Start date
I am going to try out a new one this weekend. I am going to actually start from scratch and build something new (for me) from the ground up...All I know right now is it is going to have brazed short rib as the meat...working on the recipe tonight and tomorrow...cooking for Sunday lunch.
The Wife™ said she is going to contribute jalapeño corn bread to the meal...might fry up some apple slices or a mango salad on the side.
Tonight I am trying out a salmon recipe for something we might make for my parents for Christmas eve, roasted mustard salmon with a lingonberry sauce.
The Wife™ said she is going to contribute jalapeño corn bread to the meal...might fry up some apple slices or a mango salad on the side.
Tonight I am trying out a salmon recipe for something we might make for my parents for Christmas eve, roasted mustard salmon with a lingonberry sauce.
Let me know how it turns out.
if that's how it feels, it's definitely a sinus infection not a cold...hope you feel better.
Google Chocolate Rattlesnake Tequila Chili Recipe and see how many come up.
Ok I am feel much better. Planning on knocking the new chili recipes later this week.
Happy to be back!
(spent the evening in the kitchen...roasted 2 chickens, stripped and vacuum sealed the meat in portions, prepped everything to make chicken stock tomorrow morning...now will I just make chicken soup for lunch or tortilla soup).
Happy to be back!
(spent the evening in the kitchen...roasted 2 chickens, stripped and vacuum sealed the meat in portions, prepped everything to make chicken stock tomorrow morning...now will I just make chicken soup for lunch or tortilla soup).
D
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I have used this as my "chasis" for my chili.
http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx
I mix and match and add and subtract depending on what my taste buds are telling me to do for that day. But I've found its got a pretty good base to it.
http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx
I mix and match and add and subtract depending on what my taste buds are telling me to do for that day. But I've found its got a pretty good base to it.
I will have to give that one a shot. I use this as a base quite often. http://allrecipes.com/recipe/meaty-thick-man-chili/
I add ground turkey, sausage and grilled chicken in place of some of the ground beef.
Techinically not a traditional chili recipe but never lasts long at any party I have taken it too.
I bastardized a New Mexico Green Chili recipe
5 pounds of beef--I use sirloin Could use pork for more authentic
4 cloves garlic
1 onion
2 cans tomatoes crushed 28 oz
2-3 cups of green chile-I use Hatch Keep the seeds in if you want increased heat. If you use anaheim or poblano you will need to add a serrano or other hot pepper to boost the heat.
5lbs potatoes cubed
Salt and pepper
Couple cups of water if looks to thick
I start on the stove top in large Dutch oven. I start with the beef and keep adding items in order until everything is in the pot. Put in oven 3-5 hrs at 225.
I bastardized a New Mexico Green Chili recipe
5 pounds of beef--I use sirloin Could use pork for more authentic
4 cloves garlic
1 onion
2 cans tomatoes crushed 28 oz
2-3 cups of green chile-I use Hatch Keep the seeds in if you want increased heat. If you use anaheim or poblano you will need to add a serrano or other hot pepper to boost the heat.
5lbs potatoes cubed
Salt and pepper
Couple cups of water if looks to thick
I start on the stove top in large Dutch oven. I start with the beef and keep adding items in order until everything is in the pot. Put in oven 3-5 hrs at 225.
I've never made the same chili twice. But here are my staples:
I almost always start with a mixture of half ground beef/half spicy italian sausage. Usually about a pound and a half total.
I usually go with 1 large onion, 1 green pepper, 1 red or yellow pepper, at least 5 cloves of garlic, and 2 or 3 jalapenos, with or without seeds depending on how hot I want to make it.
Some people use beer to thin up their chili, and I do occasionally do as well. But more often than not, I use spicy V8.
1 28 oz can of diced tomatoes.
2 14 ounce cans of spicy chili beans. I don't add these until about 45 minutes before the chili is ready to serve.
I use a lot of chili powder. At least 1/4 cup, closer to 1/2 a cup.
Other spices: seasoning salt, garlic powder, pepper, brown sugar (or molasses), cumin, worcestershire sauce and hot pepper sauce (Tabasco or Louisiana).
If I want to balance the heat with a little bit of tang, I will add a little bit of apple cider vinegar. Be advised that a little bit goes a very long way.
I almost always start with a mixture of half ground beef/half spicy italian sausage. Usually about a pound and a half total.
I usually go with 1 large onion, 1 green pepper, 1 red or yellow pepper, at least 5 cloves of garlic, and 2 or 3 jalapenos, with or without seeds depending on how hot I want to make it.
Some people use beer to thin up their chili, and I do occasionally do as well. But more often than not, I use spicy V8.
1 28 oz can of diced tomatoes.
2 14 ounce cans of spicy chili beans. I don't add these until about 45 minutes before the chili is ready to serve.
I use a lot of chili powder. At least 1/4 cup, closer to 1/2 a cup.
Other spices: seasoning salt, garlic powder, pepper, brown sugar (or molasses), cumin, worcestershire sauce and hot pepper sauce (Tabasco or Louisiana).
If I want to balance the heat with a little bit of tang, I will add a little bit of apple cider vinegar. Be advised that a little bit goes a very long way.
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