chili recipes

Dennis said:

Looking for some great chili recipes.
Thanks
Dennis

There is a million of these.. how will you choose? I have one that I got
a long time ago that was posted here and it is one of the best I have ever
concocted. If the OP doesn't put it up again, I will find it. Of course
if you google chili..you will get the mother lode.

Dennis said:

Looking for some great chili recipes.

I have "a few". 🙂

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?chili

--
Clay Irving <[email hidden]>
Pain is inevitable, suffering is optional.
- unknown

Clay Irving said:

Dennis said:

Looking for some great chili recipes.

I have "a few". 🙂

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?chili

I see you have my chili recipe. Thanks for attributing it properly.

I've since changed it a little; it works better with 1 to 2 tsp cornmeal
or masa mix instead of 1 Tbsp of oats.

Best regards,
Bob

zxcvbob said:

I see you have my chili recipe. Thanks for attributing it properly.

Which one is yours? Clay has more chili recipes than google.

jay said:

zxcvbob said:

I see you have my chili recipe. Thanks for attributing it properly.

Which one is yours? Clay has more chili recipes than google.

Measurements are approximate. If you have pork stock available for some
reason, use it instead of the beef stock; it's much better.

You can mash up and add a can of whole peeled tomatoes if you just gotta.

Best regards,
Bob

Bob's Red Chili Without Tomatoes

1 to 1 1/2 pounds ground venison (or beef hamburger meat)
1 pound frozen ground turkey, thawed (or beef stew meat, or cube steak)
1 large (or 2 small) yellow onions
2 cups water
8 dried New Mexico or Guajillo chile peppers
4 large dried ancho chile peppers
2 teaspoons dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 (15 ounce) cans beef broth
1 (15 ounce) can pinto beans or "chili beans"
1 to 2 tsp cornmeal or masa mix
cayenne pepper, to taste [I used between 1/4 and 1/2 teaspoon]

Break up the venison in a large skillet and begin browning over high
heat. When the meat has turned gray and there is some grease in the pan,
add the turkey. Continue cooking until all is thoroughly done and
browned somewhat. Transfer to a large stockpot. Sit the dirty skillet
aside for later.

Remove stems from New Mexico chiles and put peppers in blender. Whir
until they are ground up pretty good. Tear the ancho chiles into large
pieces, removing stems and seeds. Put in small saucepan with the water;
simmer for 10 minutes.

Meanwhile, coarsely chop onions and sauté in the grease remaining in the
skillet. When onions are soft and becoming translucent, transfer to the
stockpot.

Pour the stewed anchos and water into the blender with the ground chiles
and blend until liquified. Pour the chile paste into stockpot. Rinse the
blender with a little water and pour that in the stockpot.

Add all remaining ingredients except the beans and the oatmeal. Simmer
for several hours. Add canned beans and simmer another 20 minutes.
Adjust seasoning (salt, black pepper, cayenne pepper, and maybe garlic
powder) to taste. Add the cornmeal, and simmer 10 or 15 minutes until
thickened (stir occasionally because it can burn at this point.)

zxcvbob said:

jay said:

zxcvbob said:

I see you have my chili recipe. Thanks for attributing it properly.

Which one is yours? Clay has more chili recipes than google.

Quoted message said:

Bob's Red Chili Without Tomatoes

<nice recipe>

Here is the one I have made many times. It is great! I got it here. I
changed some of the ingredients..So NOW this is MINE...kidding. I should
try it as written.

CHILI MUY BUENO (I think it is Marcella Hazan's/Sheldon's recipe)

2 lbs. beef chuck 1/2" cubes
2 lbs. beef chuck, ground
2 lbs. pork butt, ground (I used venison)
1/4 cup lard, or corn oil
3 cups yellow onion, chopped
1 head fresh garlic, crushed, and chopped
1 cup celery tops, chopped (did not add celery tops)
3 lg. ribs celery, chopped (did not add celery)
1 lg. green bell pepper, chopped (did not add bell pepper)
1 lg. red bell pepper, chopped (did not add bell pepper)
2 cans, 28 oz., crushed tomato
6 lg. bay leaves
1/4 cup mild chili powder (unsalted) (used fresh ground chipotle powder
to taste)
1/2 cup fresh flat leaf parsely, chopped (did not use parsely)
1 tsp. cummin seeds, hand rubbed
2 chipolte peppers, morita, (red jalapeno, smoked),
rough chopped 1 tbs.Penzeys adobo (unsalted) (did not use the adobo..the
chipotle powder is plenty of heat)
2 tsp. fresh black pepper, coarse ground
4 tbs. white vinegar 1 square bakers chocolate (unsweetened)
2 cans, 1 lb., red kidney beans, drained, liquid reserved
2 cans, 1 lb., black beans, drained, liquid reserved

1. In heavy stainless steel, 10 quart pot, heat lard, or corn oil,
and brown meat, a small amount at a time, on high heat.
Remove meat to bowl with slotted spoon. When all meat is browned, return to pot,
and add onions. Cook until translucent, not brown. Add garlic, and cook
briefly. Add celery, and bell peppers, and cook briefly. Add tomatoes,
and reserved bean liquid, lower heat, and bring to low simmer. Add bay
leaves, chili powder, parsley, oregano, thyme, cummin, chipolte peppers,
vinegar, adobo, black pepper, and chocolate. Simmer slowly, partially
covered for 2 hours. Stir frequently, and add water if necessary. Add
beans, and heat through. Salt to taste with kosher salt. If hotter chili
is to your taste, add red pepper flakes, NOT Louisiana hot sauce. Do not
forget to remove bay leaves.

2. Serve over rice, or with warmed corn tortillas. Garnish with shredded white
cheddar, or Latin type cheese if available, chopped raw yellow onion, sour
cream, avocado, fresh diced tomitillo, or tomato, and lime wedges. Mucho cold
cervesa, or margaritas to be offered as accompaniment.

(Dennis) said:

Looking for some great chili recipes.

Here's ours. The masa flour mixture at the end makes a big
difference. Makes it richer. Also, I recently substituted ground
beef with cubed sirloin, and it was great.

2 lbs ground beef
15 oz can spicy chili beans
1 medium onion, chopped
1/4 cup water
15 oz can tomato sauce
2 cup water
tabasco, to taste
1/3 cup masa flour
Spice Mix
1/4 cup chili powder
1 tsp cumin
3 pinches oregano
1/2 tsp each: garlic powder, onion powder, paprika

1 Brown beef with onion. Add beans, tomato sauce, 2 C water, and spice
mix. Simmer 1 hour. Mix masa flour with ¼ C water. Add this to the
chili. Simmer 10 more minutes.

[email hidden] (Dennis) wrote in news:15540-4401C1AC-56@storefull-
3336.bay.webtv.net:

Quoted message said:

Looking for some great chili recipes.
Thanks
Dennis

With or without beans?

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

zxcvbob said:

Clay Irving wrote:

Quoted message said:

Quoted message said:

I have "a few". 🙂

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?chili

Quoted message said:

I've since changed it a little; it works better with 1 to 2 tsp cornmeal
or masa mix instead of 1 Tbsp of oats.

Noted. Thanks...

--
Clay Irving <[email hidden]>
No, sometimes I just want it nearby.
-- Larry Wall in <[email hidden]>