OT - Chili Recipes

Or, more accurately, I'm lazy as hell. However, these recipes look outstanding. Random question: Have any of you guys ever had/made chili with chorizo in it? I had some chili once with that in it that was made by a guy who took his chili seriously (like I can tell a lot of you do) and it was delicious. EDIT: well, I know BCSBlue is down with chorizo as well. . .

The recipe I use has an interesting balance of flavors. Some sweetness (mainly the brown sugar), plus heat both up front (from the wasabi) and the back (from the hot peppers). The serrano and the habanero are the big heat, so if you want hotter chili add another serrano or habanero. It's got a pretty good kick to it with what I use. If smoky chili is what is winning your contest, then you probably won't win with this, because it's not smoky at all. I use turkey instead of beef to make it a little healthier. I also tried it with beef and I actually like it better with the ground turkey. 2 onions, chopped 4 cloves garlic, minced 1 pound ground turkey 3/4 pound Jimmy Dean Hot Sausage, or spicy italian sausage with no casing, either works in my mind, the Jimmy Dean is probably easier to find, though if your butcher can do the hot italian sausage for you, it's better that way 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 fluid ounce) can or bottle dark beer -- I've used Bell's Consecrator Dopplebock to good effect 1 cup strong brewed coffee (one of the darker Intelligentsia roasts is great) 2 (6 ounce) cans tomato paste 1 (14 ounce) can beef broth 1/4 cup chili powder 1 tablespoon ground cumin 1/4 cup brown sugar 1 teaspoon dried oregano 1 teaspoon cayenne pepper 1 teaspoon ground coriander 1 teaspoon salt 1 tablespoon wasabi paste 3 (15 ounce) cans kidney beans 2 Anaheim chiles, chopped 1 serrano pepper, chopped 1 habanero pepper, sliced I try to not put the seeds from the peppers in the chili. A few will make it in but for the most part they aren't in there. Brown the meat with the onions and the garlic. Dump in everything up to the wasabi plus one can of the beans and bring to a boil, then reduce to simmer and cover. Cook the peppers in a couple tablespoons oil until they're tender, then dump them into the pot too. Cook for a couple hours, then dump in the rest of the beans. Cook another 45 minutes or so and you're done.

I'm bookmarking this thread. For reals. I also just +1'd every recipe.

The three secrets to great chili: (1) If you use an onion, simmer it first in worcestershire sauce, butter, and a dab of the richest bbq sauce you can find. Dice. Bueno. (2) Add 2/3 lb of cubed baby seal, blanched and remoistened with a chipotle-jalapeno puree (how you blend the puree is up to your particular tastes). If possible, find and slaughter your own baby seal to ensure freshness. I'd recommend distracting the mother seal with a loud noise or decoy of some kind. (3) Incorporate a jar of high quality marinara sauce, preferably one with considerable depth, and develop the spices you intend to use directly in the marinara sauce first, to ensure even spreading. With these tips in hand, victory is all but assured.* *Victory in no way assured.

I LOVE coney dogs but can't get them here in DC to my liking (half-smokes are tasty, though). Does anyone have a good recipe for the bean-free chili used in real-deal coney dogs?? Chili Contest Man, be sure to serve yours with some chilled sour cream so people can adjust against the spice factor if they want, also to cool the chili. Mmm mm good! At our last cookoff, we had two venison chilis (the best contained home-shot Illinois buck) and a south of the border fiesta chili that was also quite good.

When Brian gets the stickies tool going, this is going in a sticky section of great off-topic threads.

Im seeing a lot of different spices being called for. Has anyone else been to the spice store on the second floor of kerrytown markets? There are sooooooo many different spices there, all of really high quality. The minimum amount of any spice is 1/4 ounce and any sale under $12 is preferred to be in cash. I recommend even looking around if anybody is around there for the farmers market or shopping at sparrows.

Here's one I got from Emeril Lagasse's site at Foodnetwork.com It's five star and it's awesome. Turkey and White Bean Chili Recipe courtesy Emeril Lagasse, 2006Prep Time: 15 min Inactive Prep Time: 8 hr 0 min Cook Time: 2 hr 15 min Level: Easy Serves: 4-6 servings Ingredients 1/2 pound dried navy beans, picked over 2 tablespoons olive oil 2 cups chopped yellow onion 2 tablespoons minced jalapeno 2 tablespoons minced garlic 2 1/2 pounds ground turkey 2 tablespoons Emeril's Southwest Essence, recipe follows 1 2/3 tablespoons chili powder 2 teaspoons kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano, crumbled 1 bay leaf 3 tablespoons cornmeal 3 cups low-sodium chicken broth 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained 2 (4-ounce) cans diced green chiles, undrained 1 tablespoon finely chopped fresh cilantro stems 1/4 cup heavy cream 2 tablespoons finely chopped fresh cilantro leaves Sour cream, for serving Grated Cheddar or Monterey Jack cheese, for serving Chopped green onions, for serving Directions In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander. In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste. Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Combine all ingredients thoroughly. Printed from FoodNetwork.com on Tue Oct 13 2009© 2009 Scripps Networks, LLC. All

for my barbecue rubs and sauces. Excellent quality, good prices, stores across the country. Penzey's

Beans are fine, but chili can be SO much better without. I make it both ways, but every time I've nailed it perfectly, no beans. Pretty much stick with frijoles when I do with beans. Chick peas once in a great while. (in prep order) Ground venison and/or waterfowl is the very best meat base. Brown in a little olive oil, and never ever drain. 2-3 lbs. minimum for beanless. Best chunk meat is a cajun-rubbed ribeye or other fatty steak (the better the steak, the better the chili) cooked no more than med rare and chopped. Always have a ground base and a chunk meat. Uncooked white or yellow onions are the most flavorful. Vidalias have an incredible, alternative flavor. Chop onions fine and stir in on top of meat base. I usually use 2 large whites. Rotel (or equiv) is key. 2-4 cans in every pot. A can or two of stewed whole tomotos is good too. A half a spice bottle of an Italian herb blend is always a part Secret for dark smokiness- Roadhouse BBQ sauce. A little (2 oz.) goes a long way. Sweet Baby Ray's and others are adequate, but nothing like Roadhouse. 2 cans of Molson Canadian. 1 for the pot, the other shotgunned. other key ingredients- chopped jalapenos and fresh poblanos (source of most heat, NOT chili powder or ground pepper heat, but a more subtle, intense creeper heat; the kind by the 5th spoonful flushes the face and makes the nose run a wee bit). Spices is highly variable. Chili powder, cumin and white pepper are always present. meat and onion is mixed rapidly together at fairly high heat. Then the temp comes down to simmer and the remaining ingredients are casually added over the next half hour. The MOST important thing - must simmer 3-4 hours. Can't rush the meld of flavors.

All I know is that I like chili to be hot and spicy. I have no idea how to make a good chili, but I do know that the day after you need a good recipe of toilet paper, Preparation H/Vaseline, and some Aleve. If it gets really bad you could use a towel from the sweat of doing your deed. Good luck!

Sneak into one of the Res Halls and steal whatever leftover chili or stews they have in the fridge. Add some cayenne pepper, chili powder. Throw it in a crock pot and serve it with a smile. If you lose, at least you'll smile knowing you gave him a small taste of your four years of Res Hall food.

(This will probably get me negged but ...) 1 can cannellini beans (Great Northern in a pinch) 1 can black beans 1 can red beans 1 can pinto beans 1 can corn (sub in frozen if you please) Rinse thoroughly. 2 cans Ro-Tel diced tomatoes (1 can each of hot w/habaneros and medium w/jalapenos) 2 cans vegetable broth 1 large white onion A little crushed garlic Olive oil and a pat of butter Cumin Cayenne pepper Red pepper flakes Black pepper Chipotle pepper Salt Paprika A teensy shake of Italian seasoning Cinnamon (I admit that I have yet to try this, but I think a TINY amount would make for some rich flavor) All of the above to taste, but you probably aren't using enough cumin. Use more. I'll pass over cooking tips because you can find out how to make above, except to say that while sweating the onion, add your spices, because heating them in oil can open up some of the flavors. Also, for additional spice, cut a chile in half lengthwise and let it simmer along with the chili, then remove before serving.

Here's a simple award winning recipe I made from scratch, that I've won 3 out of 3 times with. This is a one pot batch, you'll have to transpose the ingredient count if you want to make more. 1 1/2 lb of ground chuck/ or chunks of sirloin 2 cups of chopped onion 1 cup of chopped celery 1 cup of bell pepper [the trinity] 1 poblano 3 carrots 1 28 oz can Rotel tomatoes/w green chilis 2 Andoulle sausages chopped [last 30 minutes of cooking] Spices: 4 Tbls chili powder 1 Tbls ground cumin 1 Tbls ground coriander 1 Tbls minced garlic 1 Tbls salt 1/2 Tbls black pepper Brown meat and drain. Place remaining ingredients and spices in a large pot and cook until veggies reduce to give you a nice broth. This is the start of the thick chili everybody is talking about. I use beans in my chili, as follows: 1 can chili hot beans 1 can black beans 1 can light red kidney beans If you cook down the beans, you release the love [starch] from the beans to further thicken your chili. Simmer 1 hr. If you like the heat, add a can of Jalapenos, ground red pepper or a habenero, maybe some green chilis, depending on your heat tolerance. I've also added one can of Guiness Stout to give it that nice beer flavor. This is the basic recipe, you can do what you want from here, but the basic recipe kicks A$$. Improvise as you wish. To cut/thin you can add some tomato juice or V8 to thin or add a couple of cups. I only pass this along to my fellow UM football faithful Bretheran. Don't tell anyone else, or I'll kill you.

This one takes some time or finding a good BBQ place.... Ingredients: 1 lb BBQ beef brisket already cooked, finely chopped 1 can black beans 1 can kidney beans 1 large can crushed tomatoes 1 medium onion finely diced 1 green pepper finely diced 1 small green jalepeno pepper finely diced w/o seeds 1 tbsp of cajun seasoning 1 tbsp of chili powder 6-10 dashes of louisiana hot sauce (6 for mild, 8 for medium, 10 for Les Miles to Michigan rumor hot) cumin (keep adding until chili color changes from Wisconsin red to Indiana crimson) salt / pepper / additional chili powder to taste Turn crockpot to high. Add everything except cumin to crock pot and stir well. After everything is mixed well, add cumin and additional spices. After 1 hour turn crock pot to low and let simmer for 2-3 hours. This will create a thick, bone-sticking chili but by using the already seasoned and cooked BBQ brisket you save yourself cookign time, add a meat more savory than just ground beef, and the flavor of the brisket will add a smokey taste you just can't get with liquid smoke or other artificial means. This is my recipe and has won a chili cookoff here at Wright-Patt AFB 3 out of 5 years now.

Most chili powder is crap. Too much salt and poor quality chile peppers. Means the chile portion of the chili is often bitter with little depth. Don't use it. Instead, get a bag of dried chiles - either ancho or guajillo - break them up, removing the seeds. (I use up to 10, for a pot including this chile sauce, a large can of tomatoes, and a beer) but I like my chili hot. Put the broken chiles in a pot, cover with water, bring to a boil and simmer for 20 minutes. Puree the softened chiles and add the resulting liquid to your browned meat. Your chili will have a far deeper flavor than anything made with chili powder.

Did you win you're competition, or place? At least tell us that you beat that MSU douchebag in the windbreaker suit.

I am impressed that this thread has gone 90 replies without deviating from the original subject and/or turning into a spitting match. This is one of our best threads ever.

I'm not as sophisticated as others, I start with a box or packets of chili spice mix, enough for 2 lbs of meat. (But I do add a bunch of fresh peppers.) I don't use the salt and add: 2 Tbsp brown sugar 1 Tbsp cayenne pepper 1 Tbsp garlic powder 1 tsp black pepper 1-1.5 lbs of chuck steak, stick in freezer 30-45 min while dicing veggies, then cut into ~3/8" cubes. 1 lb of ground sirloin, though last time I used 1 lb of chorizo. 4 cloves garlic 1 vidalia onion 1-3 bell peppers (red, possibly adding yellow & orange - not green, which I hate) various peppers (depends what I find available): couple poblano, a few jalapeno, a few serrano chiles. I keep the seeds from the jalapeno & serrano. I opt for no salt in some of the canned goods, drain the beans (not the ones with hot sauce, obviously) & corn: 1 can (all cans ~15 oz) of medium or hot chili beans 1 can black beans 2 cans among: kidney, pinto, cannelini, great northern 1 can stewed tomatoes (w/jalapenos) 1 can diced tomatoes (w/green chiles) - last time I found one spiced with adobo 1 can tomato sauce 1 can corn maybe 1 can cut baby corn (hey, I had one lying around one time, so I threw it in) Brown the meat in canola (or other suitable) oil on medium heat, I do the chuck steak in the 6-qt dutch oven, skillet for the other. Remove steak and juice from pot, add a bit of oil, saute the garlic for a minute, then add the onion and peppers, cook them down. (The original recipe said 5 min, but I add a lot more stuff, so it ends up being around 10.) Add the meat and 3/4 of spice mix. Cook 5 min while stirring. Then add the beans and tomatoes, etc. Bring to a boil, stirring so it doesn't burn. Lower heat, simmer for 2 hrs (15 min before end add the rest of spices). I think about getting an 8-qt dutch oven - the 6-qt is filled almost to the rim - if I'm not careful about stirring, some slops over the edge.

My chili recipe is pretty simple and probably wouldn't win any awards, but it's very good and I've received a lot of compliments. My maid-rite recipe, however, is to die for. A relative of mine had a small diner in Iowa and she made the best maid-rite (loose meat) sandwiches. I use to go there when I was a kid and would eat 3-4 in one sitiing. She would wrap them in brown paper and I would eat them so fast that I would sometimes take a bite of the paper. If you've ever had an original maid-rite you know what I'm talking about. Damn good food - especially on Michigan football days.