Who can make a good pot of chili?

[Austin_Bill]

So lets talk Chili, who here can make a good pot of chili and what do you put in it.

My chili is a little different than most.

Chopped sirloin
ground spicy pork sausage or Chorizo Sometimes I will use sausage links.
Jalapenio peppers
Onion
bell peppers
healthy portion of chili powder and browned flour for thickening.

And yes, I also make a Chili with beans, using a combonation of pinto beans, Red beans and black beans.

 

[Vol Horn 4 Life]

So lets talk Chili, who here can make a good pot of chili and what do you put in it.

My chili is a little different than most.

Chopped sirloin
ground spicy pork sausage or Chorizo Sometimes I will use sausage links.
Jalapenio peppers
Onion
bell peppers
healthy portion of chili powder and browned flour for thickening.

And yes, I also make a Chili with beans, using a combonation of pinto beans, Red beans and black beans.

Looks yummy! Care to share the actual recipe? I wouldn't mind trying this out.

 

[Chop]

I do a couple of versions of chili. People generally like this one:

Cook a pot roast overnight or throughout the day in a crock pot. Season roast with plenty of garlic salt, pepper, brisket rub, regular salt, and Mediterranean seasoning (if you have it). When you're ready to start your chili, put the roast on chopping block and cut/shred the meat (not too long and stringy). Save the roast juice! Also cut some disks of smoked German sausage (or equivalent sausage) and quarter the disks. These are the meats.

Pour canned cut diced tomatoes (4-6 cans depending on how much you want to make) in big chili pot on stove. Pour in the juice from the roast. Add the following things:

Diced onions
A diced medium-strength pepper such as an Anaheim or Fresno pepper
Diced bell peppers (red, orange and yellow are best for color/presentation)
Kidney beans or no beans depending on your preference
Canned Rotel green chilis chopped
Whole raw jalepenos (there's more to these later...)
Season heavily with: paprika (very heavy), salt (medium to heavy--this a'int exactly health food..), onion powder, pepper, tabasco (medium or light if you prefer), chili powder (go light on the chili powder for this style of chili), more brisket rub.

Add the chopped roast and sausage.

Simmer on low heat for a good hour or more, stirring periodically.

Fish out the whole jalepenos--they're now cooked, and squeeze them into the pot. Try not to get jalepeno seeds into the pot. Leave the squeezed whole jalepenos floating there for effect or if anyone likes it real hot they can spoon out a whole jalepeno into his/her bowl. What this has done for me before is give it an after-burner type kicker (where you first put the spoon in your mouth and taste the chili you don't think it's hot, but the heat comes in several seconds later). If this all sounds too hot for you, use fewer jalepenos.

If it's too thin, add powdered Masa. Too thick--add water.

Right before you serve, squeeze at least several fresh limes into it and stir.

 

[Austin_Bill]

My recipe is pretty easy, all ingredients are on a one for one basis.

2 pounds of Sirloin cut up into small cubes
2 pounds of sausage sliced into small slices if link or cooked like ground meat if not cased.
2 cups of onions, 2 cups of bell pepper. 2 cups of pealed tomatoes, 2 cups beef broth,

I will do 1/2 the amount in hot peppers, Jalapeno, Sirano peppers, I generally just use Jalapeno but i don't use the seeds.

Season to taste Salt, Pepper, Garlic Powder, Chili Powder. and about 2 to 3 TBSP of flower browned.

Brown you meat in a pot and add seasonings along with browned flour. Add in vegetables and broth along with water. let simmer on low heat for about 40 - 60 minutes. add water as it needs it. Enjoy.

 

[Chop]

I had the strangest (to me), yet still delicious, chili at the Disneyland California resort. Cubes of beef and equal sized cubes of potatoes in a chili sauce. Odd but surprisingly good. Wasn't too hot--the kids liked it.

 

[Chop]

My wife and I have done some chili cook offs. Won a couple of them. Recommendation--never put anything bizarre (such as chocolate or coconut milk) in your chili. People who did this sort of nonsense never fared well--might as well put a can of Alpo in your chili. Also, if you're the kind of cook who absolutely must put chipotle in your chili--go light. Chipotle overwhelmed many an otherwise-good pot of chili.

 

[SunBurntOrange]

I have won a couple of fun competitions. Nothing serious. And the Good Lord knows I experimented with some awful ideas and concoctions. Used almost every kind of game meats you can think of. Venison, Elk, Goat, Mutton, you name it. But ended up just going back to the basics.

Two parts ground beef pre-cooked and drained
One part pork sausage raw
Roma tomatoes coarsely chopped
Yellow onions coarsely chopped
Garlic
Cilantro
Serrano peppers
Some good chile powder to taste
Salt pepper to taste

Combine the tomatoes, onions, cilantro, garlic, and peppers like you were making a big ol' batch of pico de gallo and let it sit in the fridge overnight. Next day place said pico into an all aluminum (handles, lid, the works), or any other kind of oven safe stock pot. Add the cooked ground beef, raw sausage, chile powder, salt, and pepper.

Now I cook my chili in the oven as opposed to stove top. In large batches it seems to evenly bring the whole vessel to temperature much faster and evenly. And an aluminum stack pot conducts heat extremely well. The raw sausage will eventually cook and add that touch of grease element chili needs. As far as beans.....no. If I am hosting a party I MIGHT make some beans on the side for those who want them.

300-325 degrees for a couple of hours or how ever long it takes until the contents are fairly well hot. Turn off the oven, stir it all up well, then put back into the oven until the next morning. The remaining heat in the oven as it cools down, along with the aluminum pot holding its own heat, will continue to slow cook then eventually cool. It will normally be still warm to the touch the next day. Back up to 325 degrees again until contents are simmering hot and it will be good to go. Adjust the flavorings as needed at this point.

Yes, this is a two day ordeal but worth it. I do not add liquid of any kind as the tomatoes and onions and what not will cook down and form their own stock. If it eventually needs more liquid I will use plain V8.

I recommend serving with tortillas, cold beer, and Longhorns football on big screen.

P.S. I secretly keep a couple of cans of Hormel or Wolf brand chili on hand just in case any stray varmints or aggys show up.

 

[George Bailey]

I've tried several different variations, Frank Tolbert's and Lady Bird Johnson's recipes being among my favorites. But for just a good ol' simple bowl of red, I like using the recipe on the side of a Morton's Chili Blend package. I usually use chili meat and ground sirloin. But my wife likes it when I substitute cubed stew meat for the chili meat. And regardless of the meat I always saute white onion and garlic before browning the meat.

 

[Crockett]

I love the Wick Fowler's. It's got plenty of spice and kick, though if you have a bunch of Yankees in the group, even the false alarm is too hot. You need to dilute it a little.

 

[Chop]

I love the Wick Fowler's. It's got plenty of spice and kick, though if you have a bunch of Yankees in the group, even the false alarm is too mild. You need to dilute it a little.

...and add plenty of beans, and maybe even some spaghetti. (for the Yanks)

 

[LousianaHorn]

Wick Fowlers...........and I use 1lb of Chuck and 1 lb of pork sausage.

 

[Vol Horn 4 Life]

Wick Fowlers...........and I use 1lb of Chuck and 1 lb of pork sausage.

Ohh that sounds good. What kind of pork sausage?

 

[LousianaHorn]

Owens.............depending on how much heat you want either regular or hot!

 

[Austin_Bill]

I had the strangest (to me), yet still delicious, chili at the Disneyland California resort. Cubes of beef and equal sized cubes of potatoes in a chili sauce. Odd but surprisingly good. Wasn't too hot--the kids liked it.

I made some Picadillo a few days ago, basically meat potatoes and carrots but I added a little chili powder and flour it made a nice chili very tasty.

 

[The Eyes of Texas]

none of y'all put cumin in your chili?

 

[Crockett]

none of y'all put cumin in your chili?

Wick Fowler's has a packet of "comino" another name for cumin. Cumin is a great complimentary spice in all my Tex Mex. Had chili at a party where cinnamon was added. Interesting. ..but I didn't like it.

 

[LousianaHorn]

no " extra" cumin........should be part of the "chili powder" that come in the Wick Fowlers mix..........you can always add some chopped Jalapeno (minus seeds, etc) to give it that Edge!

 

[seb44]

My base Chili Recipe

4 LBS Ground Sirloin
1 LB Breakfast Sausage
2 Sweet Yellow Onions chopped
5 or 6 Cored and Seeded and Jalapenos chopped
1 teaspoon of Garlic powder
1 teaspoon of Black Pepper
1 teaspoon of oregano
2 Table Spoons of Cumin
2 Cups Chili Powder
1 Table Spoon of Paprika
29 oz can of Tomato Sauce
32 oz of Beef Broth
Salt to taste
Crushed Red Pepper flakes

Brown the meat and drain
Mix everything together and let it simmer.
I generally let mine simmer for 4 or 5 hours
The flavor profile will change for the better the longer you let it cook.
I tend to add more Cumin and Black pepper as it cooks.
If I have deer meat I will mix it with the beef
Sometimes I will put in half the spices and then mix in the rest as it simmers.

 

[LazyHorn]

My base Chili Recipe

4 LBS Ground Sirloin
1 LB Breakfast Sausage
2 Sweet Yellow Onions chopped
5 or 6 Cored and Seeded and Jalapenos chopped
1 teaspoon of Garlic powder
1 teaspoon of Black Pepper
1 teaspoon of oregano
2 Table Spoons of Cumin
2 Cups Chili Powder
1 Table Spoon of Paprika
29 oz can of Tomato Sauce
32 oz of Beef Broth
Salt to taste
Crushed Red Pepper flakes

Brown the meat and drain
Mix everything together and let it simmer.
I generally let mine simmer for 4 or 5 hours
The flavor profile will change for the better the longer you let it cook.
I tend to add more Cumin and Black pepper as it cooks.
If I have deer meat I will mix it with the beef
Sometimes I will put in half the spices and then mix in the rest as it simmers.

Sounds "El Bueno", yes my Spanish needs work.
I like a slight sweet taste so I add a little brown sugar and Fennel

 

[Vol Horn 4 Life]

My base Chili Recipe

4 LBS Ground Sirloin
1 LB Breakfast Sausage
2 Sweet Yellow Onions chopped
5 or 6 Cored and Seeded and Jalapenos chopped
1 teaspoon of Garlic powder
1 teaspoon of Black Pepper
1 teaspoon of oregano
2 Table Spoons of Cumin
2 Cups Chili Powder
1 Table Spoon of Paprika
29 oz can of Tomato Sauce
32 oz of Beef Broth
Salt to taste
Crushed Red Pepper flakes

Brown the meat and drain
Mix everything together and let it simmer.
I generally let mine simmer for 4 or 5 hours
The flavor profile will change for the better the longer you let it cook.
I tend to add more Cumin and Black pepper as it cooks.
If I have deer meat I will mix it with the beef
Sometimes I will put in half the spices and then mix in the rest as it simmers.

Alice? Are you cooking for the entire Brady bunch?

Seriously, that looks like a pretty dang good recipe although I'd need to cut down quite a bit to like 1/4 that size of a batch unless I'm throwing a shindig.

 

[Duck Dodgers]

Mine's a simple one.

1 pound or so of coarse ground beef
1/4 pound of pork sausage. Give a bit of extra flavor, and the smaller grind mixes in well with the sauce, with the coarser ground beef being a full bit of meat flavor.
1 packet of McCorkmicks chili mix
1 can kidney beans
16 oz of tomato sauce

I use a cast iron pot to cook the meat in, heating it up some oil and red chili flakes. When cooked, pour off some but not all of the grease, then add in the rest, plus extra spices to taste. I add in some oregano, extra chili powder, cumin, more red pepper, and some paprika.

Then I cook it in the oven, not on the stove. I feel it cooks more evenly this way, as the heat is coming in from all sides, not primarily from the bottom (though the cast iron pot does distribute the heat well).

300 or so for the temperature, cook for about 2 hours, stirring ever 30 minutes or so.

 

[BLucky]

I've never tried sausage in my chili. That will happen this week! I use basic spices instead of a mix. I can't eat onions so they don't go in my chili. I saute' cubed sirloin (cut if needed), add fresh garlic, chopped tomatoes, water and spices. If I want it hot, I use fresh jalapenoes from the garden. If not, canned chilis. One thing I learned long ago from a boss who did chili competitions is to add beer. She used to make huge pots and add a half a pitcher. I just put a can of Firemans 4 or some other ale in my pot while it's cooking. I don't add thickener. I cook it the day before I intend to eat. The day I eat, I start it slow cooking early in the day and some of the liquid boils off and the chili thickens.

 

[theiioftx]

I have won a couple of fun competitions. Nothing serious. And the Good Lord knows I experimented with some awful ideas and concoctions. Used almost every kind of game meats you can think of. Venison, Elk, Goat, Mutton, you name it. But ended up just going back to the basics.

Two parts ground beef pre-cooked and drained
One part pork sausage raw
Roma tomatoes coarsely chopped
Yellow onions coarsely chopped
Garlic
Cilantro
Serrano peppers
Some good chile powder to taste
Salt pepper to taste

Combine the tomatoes, onions, cilantro, garlic, and peppers like you were making a big ol' batch of pico de gallo and let it sit in the fridge overnight. Next day place said pico into an all aluminum (handles, lid, the works), or any other kind of oven safe stock pot. Add the cooked ground beef, raw sausage, chile powder, salt, and pepper.

Now I cook my chili in the oven as opposed to stove top. In large batches it seems to evenly bring the whole vessel to temperature much faster and evenly. And an aluminum stack pot conducts heat extremely well. The raw sausage will eventually cook and add that touch of grease element chili needs. As far as beans.....no. If I am hosting a party I MIGHT make some beans on the side for those who want them.

300-325 degrees for a couple of hours or how ever long it takes until the contents are fairly well hot. Turn off the oven, stir it all up well, then put back into the oven until the next morning. The remaining heat in the oven as it cools down, along with the aluminum pot holding its own heat, will continue to slow cook then eventually cool. It will normally be still warm to the touch the next day. Back up to 325 degrees again until contents are simmering hot and it will be good to go. Adjust the flavorings as needed at this point.

Yes, this is a two day ordeal but worth it. I do not add liquid of any kind as the tomatoes and onions and what not will cook down and form their own stock. If it eventually needs more liquid I will use plain V8.

I recommend serving with tortillas, cold beer, and Longhorns football on big screen.

P.S. I secretly keep a couple of cans of Hormel or Wolf brand chili on hand just in case any stray varmints or aggys show up.

Thanks. I plan on cooking this Saturday for SuperBowl Sunday! No aggys invited.

 

[theiioftx]

I have won a couple of fun competitions. Nothing serious. And the Good Lord knows I experimented with some awful ideas and concoctions. Used almost every kind of game meats you can think of. Venison, Elk, Goat, Mutton, you name it. But ended up just going back to the basics.

Two parts ground beef pre-cooked and drained
One part pork sausage raw
Roma tomatoes coarsely chopped
Yellow onions coarsely chopped
Garlic
Cilantro
Serrano peppers
Some good chile powder to taste
Salt pepper to taste

Combine the tomatoes, onions, cilantro, garlic, and peppers like you were making a big ol' batch of pico de gallo and let it sit in the fridge overnight. Next day place said pico into an all aluminum (handles, lid, the works), or any other kind of oven safe stock pot. Add the cooked ground beef, raw sausage, chile powder, salt, and pepper.

Now I cook my chili in the oven as opposed to stove top. In large batches it seems to evenly bring the whole vessel to temperature much faster and evenly. And an aluminum stack pot conducts heat extremely well. The raw sausage will eventually cook and add that touch of grease element chili needs. As far as beans.....no. If I am hosting a party I MIGHT make some beans on the side for those who want them.

300-325 degrees for a couple of hours or how ever long it takes until the contents are fairly well hot. Turn off the oven, stir it all up well, then put back into the oven until the next morning. The remaining heat in the oven as it cools down, along with the aluminum pot holding its own heat, will continue to slow cook then eventually cool. It will normally be still warm to the touch the next day. Back up to 325 degrees again until contents are simmering hot and it will be good to go. Adjust the flavorings as needed at this point.

Yes, this is a two day ordeal but worth it. I do not add liquid of any kind as the tomatoes and onions and what not will cook down and form their own stock. If it eventually needs more liquid I will use plain V8.

I recommend serving with tortillas, cold beer, and Longhorns football on big screen.

P.S. I secretly keep a couple of cans of Hormel or Wolf brand chili on hand just in case any stray varmints or aggys show up.

Tried this recipe and it’s damn good. I added a few things though. About a half can of dark beer, 1 oz bourbon, jalapeño and bell peppers. But the oven cooking is spot on. Thanks for the recipe

 

[horninchicago]

Man, Horn Fans is slipping. Obligatory...