Makin' chili!

[38supPat]

Kinda screwed up the recipe, but that just means I can experiment...muahahaha!!!

[Matt Cheely]

So post the recipe. I think I'm making some venison or moose chili this weekend.

[bbbean]

So post the recipe. I think I'm making some venison or moose chili this weekend.

I've used the same recipe for 30+ years:

1) Season to taste

2) Cook til done

[38supPat]

I think this will be "Tactical Chili"

Guaranteed to clear a room

[Bigpops]

Chili cooking kills me! I used to make mine like it was a secret lab experiment. A secret recipe no doubt! I had a special way of browning the meat and onions. Then I added this and that...at just the right moment. Then it all simmered for a few hours..and at last it was Chili! The whole process took HOURS!

I met my wife 10 years ago. She whips out a can of this...a pound of that.....seasons to taste...and WHALLA! The best darn chili I have ever tasted. It's all done in less than 30 minutes. She's a Cali girl, what can I say!

[EEH]

So post the recipe. I think I'm making some venison or moose chili this weekend.

I've used the same recipe for 30+ years:

1) Season to taste

2) Cook til done

I like that

[Matt Cheely]

Guaranteed to clear a room

Gloria didn't like the sound of that.

[-JQ-]

Here's one I've been working on. The best thing is combining the ingredients in the blender first -- mmm.

* 1 1/4 cups reduced-sodium chicken broth (10 fl oz)

* 1 (14- to 15-oz) can stewed tomatoes

* 4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces

* 2 dried chipotle chillies with seeds

* 1 (3/4-inch-thick) crosswise slice of a medium white onion

* 2 garlic cloves, peeled

* 1/2 cup coarsely chopped fresh cilantro

* 1/4 cup dry-roasted peanuts

* 1 teaspoon ground cumin

* 1/4 teaspoon salt, or to taste

* 2 tablespoons olive oil

* 2lb chicken (2 lb)

* 1 (15-oz) can navy beans

*

Garnish:

chopped fresh cilantro; sour cream

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.

Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

Let me know if you try it...I've been doubling the recipe for more than 2-3 people + leftovers.

It is spicy but not super hot. You can leave out the chipolte's to make it milder.

And it would probably work good with moose!

[benos]

My chili's has somewhat of a following in the 'hood.

It's not true chili, in the sense that has (2 kinds of) beans, and it's not really "tomato'e" - it's more like mexican chili, in that it's more green chili'e.

I'll post the recipe later when I have time.

be

[tightloop]

Real chili does not have beans... ))))

[Larry White]

SEARCH-----------Texas Chili---------------Larry

[bbbean]

Real chili does not have beans... ))))

+10

[38supPat]

Guaranteed to clear a room

Gloria didn't like the sound of that.

They never do....

[bbbean]

Guaranteed to clear a room

Gloria didn't like the sound of that.

They never do....

Fellas, it ain't the sound they don't like....

[JACKAL]

My chili's has somewhat of a following in the 'hood.

It's not true chili, in the sense that has (2 kinds of) beans, and it's not really "tomato'e" - it's more like mexican chili, in that it's more green chili'e.

I'll post the recipe later when I have time.

be

I would like to try it if I get a invite when I'm in the valley (hood). I make some here and wife and kids like it but Mother-n-law turns her nose rather open a can. Should have seen what happened when I used Elk burger.

[ima45dv8]

I did this one just last weekend. Turned out very well.

1 teaspoon vegetable oil

3 pounds of dead cow - 2 lbs. ground chuck and 1 lb. cubed (1/4") cheap steak-type meat worked great. Vary the portions to suit your taste.

2 (14-ounce) cans beef broth

1 (8-ounce) can tomato sauce

1 tablespoon paprika (smoked paprika is best)

1 tablespoon granulated onion

5 tablespoons chili powder, divided

1 teaspoon cayenne pepper

2 beef bouillon cubes

1 chicken bouillon cube

1 tablespoon ground cumin

1/2 teaspoon granulated garlic

Salt to taste

In a skillet, add vegetable oil. Brown the dead cow. Work in batches so you don't overload the pan and get a bunch of water releasing too quickly. That just makes boiled meat (I mean, we're not Brits, are we? ) and you miss the good caramelizing that adds so much

Drain fat. Put the meat in a 8-quart stockpot (don't use cast iron; the acid in the tomato can produce a metallic taste) and pour in one can of beef broth. Add water to cover an inch or so. Bring to a slow boil and cook for 30 minutes. Add remaining broth and tomato sauce and boil low for another 30 minutes. Stir in the paprika, granulated onion, 3 tablespoons chili powder, cayenne and bouillon cubes. Slow-boil for another 30 minutes.

Stir in the remaining 2 tablespoons chili powder, cumin and granulated garlic. Salt to taste. Boil another 30 minutes, adding water as needed to get the consistency you want (I didn't need any).

Serve with grated cheddar cheese and a slice of jalapeno pepper, if desired.

If you want beans, serve them on the side and don't call it chili.

[tightloop]

I did this one just last weekend. Turned out very well.

1 teaspoon vegetable oil

3 pounds of dead cow - 2 lbs. ground chuck and 1 lb. cubed (1/4") cheap steak-type meat worked great. Vary the portions to suit your taste.

2 (14-ounce) cans beef broth

1 (8-ounce) can tomato sauce

1 tablespoon paprika (smoked paprika is best)

1 tablespoon granulated onion

5 tablespoons chili powder, divided

1 teaspoon cayenne pepper

2 beef bouillon cubes

1 chicken bouillon cube

1 tablespoon ground cumin

1/2 teaspoon granulated garlic

Salt to taste

In a skillet, add vegetable oil. Brown the dead cow. Work in batches so you don't overload the pan and get a bunch of water releasing too quickly. That just makes boiled meat (I mean, we're not Brits, are we? ) and you miss the good caramelizing that adds so much

Drain fat. Put the meat in a 8-quart stockpot (don't use cast iron; the acid in the tomato can produce a metallic taste) and pour in one can of beef broth. Add water to cover an inch or so. Bring to a slow boil and cook for 30 minutes. Add remaining broth and tomato sauce and boil low for another 30 minutes. Stir in the paprika, granulated onion, 3 tablespoons chili powder, cayenne and bouillon cubes. Slow-boil for another 30 minutes.

Stir in the remaining 2 tablespoons chili powder, cumin and granulated garlic. Salt to taste. Boil another 30 minutes, adding water as needed to get the consistency you want (I didn't need any).

Serve with grated cheddar cheese and a slice of jalapeno pepper, if desired.

If you want beans, serve them on the side and don't call it chili.

sounds great....made me hungry.

[Bwana Six-Gun]

I did this one just last weekend. Turned out very well.

1 teaspoon vegetable oil

3 pounds of dead cow - 2 lbs. ground chuck and 1 lb. cubed (1/4") cheap steak-type meat worked great. Vary the portions to suit your taste.

2 (14-ounce) cans beef broth

1 (8-ounce) can tomato sauce

1 tablespoon paprika (smoked paprika is best)

1 tablespoon granulated onion

5 tablespoons chili powder, divided

1 teaspoon cayenne pepper

2 beef bouillon cubes

1 chicken bouillon cube

1 tablespoon ground cumin

1/2 teaspoon granulated garlic

Salt to taste

In a skillet, add vegetable oil. Brown the dead cow. Work in batches so you don't overload the pan and get a bunch of water releasing too quickly. That just makes boiled meat (I mean, we're not Brits, are we? ) and you miss the good caramelizing that adds so much

Drain fat. Put the meat in a 8-quart stockpot (don't use cast iron; the acid in the tomato can produce a metallic taste) and pour in one can of beef broth. Add water to cover an inch or so. Bring to a slow boil and cook for 30 minutes. Add remaining broth and tomato sauce and boil low for another 30 minutes. Stir in the paprika, granulated onion, 3 tablespoons chili powder, cayenne and bouillon cubes. Slow-boil for another 30 minutes.

Stir in the remaining 2 tablespoons chili powder, cumin and granulated garlic. Salt to taste. Boil another 30 minutes, adding water as needed to get the consistency you want (I didn't need any).

Serve with grated cheddar cheese and a slice of jalapeno pepper, if desired.

If you want beans, serve them on the side and don't call it chili.

I will have to try this. Sounds good.

[benos]

My chili's has somewhat of a following in the 'hood.

It's not true chili, in the sense that has (2 kinds of) beans, and it's not really "tomato'e" - it's more like mexican chili, in that it's more green chili'e.

I'll post the recipe later when I have time.

be

On my recipe, it's named BE's Mexican Chili. And someone arrowed in "world famous" between "BE's" and "Mexican."

The recipe has been evolving since '04, here's the current version.

Ingredients

* Bacon (6 pieces)

* Pinto Beans (2 regular size cans)

* Kidney Beans (2 cans)

* Tomatoes (2 cans, stewed, then chopped before cooking, I use S&W brand)

* El Pato Jalapeno Salsa (1 small can)

* Green Chilies (the best you can get, here we get the roasted Hatch Green Chilies, if canned, get whole not diced)

* Beer (dark, Modelo is good)

* Hatch (brand, 1 - 2 cans, to "consistency") Green Chili Sauce (may not be available in the east, which would be real sad because it's killer)

* Tomato Sauce (1, 8 oz. can)

* Onions (2 big ones)

* Jalapenos (2, diced small)

* Red Peppers (1 or 2, chopped)

* Garlic (5 or 6 big cloves)

* Sirloin (1.5 lbs, cubed after slightly browning)

* Ground Sirloin (.5 lb)

* Cumin (approx. 1.5 tsp)

* Oregano (approx. 1 tsp)

* Basil (approx. .5 to 1 tsp)

* Cilantro (to taste, approx. 1 small to med. bunch)

* Garlic Powder (approx. 1 tsp)

* Salt (to taste)

Prep and Cooking

First, get the bacon cooking in the pan you will cook the Mexican Chili in.

While it's cooking, layer both sides of the Sirloin with Garlic Salt then just slightly brown it. Then Garlic Salt the Ground Sirloin and just slightly brown it.

Remove the bacon from the pan when it's done (and set aside), leaving as much bacon grease in the pan as possible. Put in the chopped onions on medium heat and cook/caramelize for 10 - 12 minutes. Keep and eye on it, and keep scraping the bottom of the pan with a metal spatula until all the brown stuff from the bacon is gone. Then add the Red Peppers and Garlic and caramelize for 5 - 10 more minutes. (If the mix starts to dry out before the onions are nice and yellow, add a little butter.)

The add all the rest of the ingredients, including the water in all the cans (except from the Green Chilies, if you had to use canned), and let it simmer for an hour or so. A little before it's done, crumble up the bacon and throw it in. (Note: no water is added.)

Note: Depending on the source of the Green Chilies, it will anywhere from slightly spicy to fairly spicy when done.

And you can serve it with some fresh mozzarella (or your favorite chili cheese) grated on top.

Mmmmm... good stuff.

[Nik Habicht]

* Hatch (brand, 1 - 2 cans, to "consistency") Green Chili Sauce (may not be available in the east, which would be real sad because it's killer)

Brian,

is this the Chili Sauce you're talking about?

[OpenShooterGirl]

So post the recipe. I think I'm making some venison or moose chili this weekend.

Bobby made a huge crockpot of venison chili last night. We ate big ol' bowls of it over rice with sour cream and shredded cheddar. YUMMY!!!!!!!!!!!!!

[ima45dv8]

So post the recipe. I think I'm making some venison or moose chili this weekend.

Bobby made a huge crockpot of venison chili last night. We ate big ol' bowls of it over rice with sour cream and shredded cheddar. YUMMY!!!!!!!!!!!!!

Ummmmmm... Sounds good.

[ima45dv8]

sounds great....made me hungry.

A high compliment, indeed!

(nice to see you around, Mr. Sunshine)

[benos]

* Hatch (brand, 1 - 2 cans, to "consistency") Green Chili Sauce (may not be available in the east, which would be real sad because it's killer)

Brian,

is this the Chili Sauce you're talking about?

Yes.

Funny, I was going to post that is worth running down online if you can't get it locally. I guess great minds think similarly.

be

[ima45dv8]

My chili's has somewhat of a following in the 'hood.

It's not true chili, in the sense that has (2 kinds of) beans, and it's not really "tomato'e" - it's more like mexican chili, in that it's more green chili'e.

I'll post the recipe later when I have time.

be

On my recipe, it's named BE's Mexican Chili. And someone arrowed in "world famous" between "BE's" and "Mexican."

The recipe has been evolving since '04, here's the current version.

Ingredients

* Bacon (6 pieces)

* Pinto Beans (2 regular size cans)

* Kidney Beans (2 cans)

* Tomatoes (2 cans, stewed, then chopped before cooking, I use S&W brand)

* El Pato Jalapeno Salsa (1 small can)

* Green Chilies (the best you can get, here we get the roasted Hatch Green Chilies, if canned, get whole not diced)

* Beer (dark, Modelo is good)

* Hatch (brand, 1 - 2 cans, to "consistency") Green Chili Sauce (may not be available in the east, which would be real sad because it's killer)

* Tomato Sauce (1, 8 oz. can)

* Onions (2 big ones)

* Jalapenos (2, diced small)

* Red Peppers (1 or 2, chopped)

* Garlic (5 or 6 big cloves)

* Sirloin (1.5 lbs, cubed after slightly browning)

* Ground Sirloin (.5 lb)

* Cumin (approx. 1.5 tsp)

* Oregano (approx. 1 tsp)

* Basil (approx. .5 to 1 tsp)

* Cilantro (to taste, approx. 1 small to med. bunch)

* Garlic Powder (approx. 1 tsp)

* Salt (to taste)

Prep and Cooking

First, get the bacon cooking in the pan you will cook the Mexican Chili in.

While it's cooking, layer both sides of the Sirloin with Garlic Salt then just slightly brown it. Then Garlic Salt the Ground Sirloin and just slightly brown it.

Remove the bacon from the pan when it's done (and set aside), leaving as much bacon grease in the pan as possible. Put in the chopped onions on medium heat and cook/caramelize for 10 - 12 minutes. Keep and eye on it, and keep scraping the bottom of the pan with a metal spatula until all the brown stuff from the bacon is gone. Then add the Red Peppers and Garlic and caramelize for 5 - 10 more minutes. (If the mix starts to dry out before the onions are nice and yellow, add a little butter.)

The add all the rest of the ingredients, including the water in all the cans (except from the Green Chilies, if you had to use canned), and let it simmer for an hour or so. A little before it's done, crumble up the bacon and throw it in. (Note: no water is added.)

Note: Depending on the source of the Green Chilies, it will anywhere from slightly spicy to fairly spicy when done.

And you can serve it with some fresh mozzarella (or your favorite chili cheese) grated on top.

Mmmmm... good stuff.

That's a complex and exotic recipe. If I can round up the ingredients (minus the beans, of course) I'm going to try it.