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Thread: What's your favorite chili recipe?

  1. #1
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    What's your favorite chili recipe?

    I'm making chili for football viewing later today. Although there are several recipes I use, I thought it might be fun for all of us to share chili recipes. What's your favorite "go to" recipe? THX

    Here's the one I'm making today:
    QUICK ULTIMATE CHILI

    1 tablespoon butter
    1 medium onion , chopped
    1 garlic clove , finely chopped
    1 lb ground beef
    1 1/2 teaspoons chili powder
    1 teaspoon cumin
    1 teaspoon oregano
    1 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon sugar
    1 small bay leaf
    1 (28 ounce) can peeled plum tomatoes, undrained
    1 (10 ounce) can Ro-tel Tomatoes, undrained
    1 (15 1/2 ounce) can kidney beans, undrained

    1 Melt butter in a large saucepan over medium heat; add onions and garlic, cook5 minutes, stirring often.
    >>

    2 Add ground beef and cook until no longer pink.
    >>

    3 Add the next 7 ingredients (the seasonings) and cook 4 minutes.
    >>

    4 Add undrained plum tomatoes (crushing with the back of a
    wooden spoon), and the undrained Rotel tomatoes
    >>
    .
    5 Bring to a boil, reduce heat and simmer uncovered for about 1 hour or untilthickened, stirring occasionally.
    >>

    6 Add kidney beans and cook an additional 10 minutes.

    >>


  2. #2
    Super Member Sandygirl's Avatar
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    The Chili Man chili seasoning recipe. Love that stuff!
    Sandy
    Sandygirl

    Janome 9900 / Janome 9700 / Janome Decor 3050 / Janome 1100D serger
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  3. #3
    Super Member chips88's Avatar
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    bears creek chili mix is the best..

  4. #4
    Super Member mjsylvstr's Avatar
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    Easiest ever

    1 lb. ground chicken or turkey (beef, if preferred)
    .......Brown in fry pan, drain and place in crock pot

    Add..... 1 lb. can of kidney beans
    .......... 1 lb. can of tomato sauce
    .......... 2/3 T. chili powder (or to taste)

    ....and I use garlic salt rather than garlic and salt.......about 2 tea.

    Cook all day and dinner is ready when you are ready.

    serve with garlic bread
    Increase by another pound of each of main ingredients for guests or leftovers......
    Last edited by mjsylvstr; 10-08-2012 at 03:31 AM. Reason: correction

  5. #5
    Super Member damaquilts's Avatar
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    My brother has a chili night just about every month. I got him the Marlboro Man chili recipe book and he tries a different one each month. Some have , to me, odd ingredients but come out tasting great. Like the one with chocolate in it. Me I open a can LOL

  6. #6
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    I use "Taste of Homes" creamy white chili recipe. I won 2nd place in a company sponsored chili contest for it. I didn't get 1st because one of the judges liked it, but didn't think that white chili was really chili. What does he know?

  7. #7
    Power Poster solstice3's Avatar
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    1 onion & 1 green pepper chopped
    1 can kidney beans
    1 can northern or navy beans
    1 lb ground meat
    1 large can crushed tomatoes
    1 tomato can of water
    garlic, salt and pepper to taste

  8. #8
    Super Member Slow2Sew's Avatar
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    Brown 1 lb of ground meat (add chopped onion, optional)
    Drain well and stir in:
    1/3 C flour
    3 Tbsp chili powder
    Salt to taste
    Add three cups of liquid (water and/or canned tomatoes)
    1 can of chili beans (optional)
    Bring to slight boil, stirring constantly.
    Reduce heat and simmer 20 minutes, stirring occasionally.

  9. #9
    Senior Member charlottemarie's Avatar
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    I buy the generic mild chili packet at Walmart, add 1 lb ground chuck, 2 15 1/2 cans of tomatoe sauce, and 1 cans of Bush's chili beans. My hubby doesn't agree with onions so I add my onions to my bowl and huge scoop of mild cheddar cheese in the shredded bag. It is just to die for as far as I am concerned. We have it at least once a week.
    Life is Good!

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  10. #10
    Senior Member charlottemarie's Avatar
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    scuse my english, I forgot to proofread it before I sent it out!
    Life is Good!

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  11. #11
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Dollyo View Post
    I use "Taste of Homes" creamy white chili recipe. I won 2nd place in a company sponsored chili contest for it. I didn't get 1st because one of the judges liked it, but didn't think that white chili was really chili. What does he know?
    I don't know the recipe ... though anything from Taste of Home and their related magazines/websites have been hits for me!

    My all time favourite is my Christmas Cake which goes back to their "Farm Wife News" magazine back in the late 70s!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  12. #12
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    My favorite chili is so easy my handicapped daughter loves to make it!
    Brown 1 lb. extra lean ground beef with 1 chopped onion. Add a packet of your favorite chili seasoning. Stir about 30 seconds to bloom the seasonings. Then add i jar of a chunky spaghetti sauce. When this heats up togather, add 1 can washed and drained kidney beans. Let heat until all is hot. Serve with sour cream, green onions and shredded cheese on top. (The flavor will vary depending on the different seasonings and spaghetti sauce you use.) EASIEST CHILI I HAVE EVER MADE!

  13. #13
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    OOPS! I forgot to say. Most importantly, MORE time to sew!!!

  14. #14
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    Never used a recipe for chili.

    Of course I would not recognize 'real' chili, if I saw it. At our house chili always has beef (usually ground), onions, garlic, sometimes celery, lots of seasonings, beans (whatever varieties I have in the cupboard) and tomato. Quantities vary. It is usually seasoned to a medium heat, served with corn bread, cheese and sour cream.

    I love sweet and hot peppers, but the rest of the family do not like sweet peppers, so I usually leave them out.

    When I was a kid, chili was:
    1 lb ground beef browned.
    1 can Campbell's tomato soup
    1 can baked beans
    1 tbsp chili powder.
    Attending University. I will graduate a year after my son and year before my daughter.

  15. #15
    Senior Member ncredbird's Avatar
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    This takes a little more work than simply purchasing a flavor packet but it is sooooooooo worth the effort. I stopped looking for recipes for Chili after making this the first time. Also, it makes a lot more than 8 servings for our household.

    Our Favorite Chili From Cooks Illustrated

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    kosher salt
    1/2 pound dried pinto beans -- (about 1 cup) – rinsed and picked over
    6 dried ancho chiles -- (about 1 3/4 ounces) stems and seeds removed and flesh torn into 1 inch pieces
    2 dried ārbol chiles -- stems removed (2-4) pods split, seeds removed
    3 tablespoons masa corn flour -- or cornmeal
    2 teaspoons dried oregano
    2 teaspoons ground cumin
    2 teaspoons unsweetened cocoa powder
    2 1/2 cups chicken broth -- (divided use)
    2 medium onions -- (about 2 cups) cut into 3/4-inch pieces
    3 small jalapeņo chiles -- stems and seeds removed and discarded flesh cut into 1/2-inch pieces
    3 tablespoons vegetable oil
    4 garlic cloves -- medium - minced or pressed through garlic press (about 4 teaspoons)
    14 1/2 ounces diced tomatoes -- canned
    2 teaspoons light molasses
    3 1/2 pounds blade steak -- 3/4 inch thick – trimmed of gristle and fat and cut into 3/4-inch pieces
    12 ounces beer -- mild lager beer (such as Budweiser)

    In a large Dutch oven, combine 4 tablespoons of salt, 4 quarts of water, and the beans and bring to boil over high heat. Remove the pot from heat, cover, and allow the beans to stand for 1 hour. Drain and rinse the beans well.

    Adjust an oven rack to the lower-middle position and pre-heat the oven to 300 degrees.

    Place the ancho chiles in 12-inch skillet set over medium-high heat; toast them , stirring frequently, until flesh is fragrant, 4 to 6 minutes - reducing the heat if chiles begin to smoke. Transfer the toasted chiles to the bowl of food processor and allow them to cool. Do not wash out the skillet.

    To the food processor containing the toasted ancho chiles, add the ārbol chiles, cornmeal, oregano, cumin, cocoa, and 3/4 teaspoon salt. Process until finely ground - about 2 minutes. With the processor running, very slowly add 1/2 cup of the broth through the feed tube, until a smooth paste forms - about 45 seconds, scraping down the sides of the bowl as necessary. Transfer the paste to a small bowl and set aside. Place the onions in the now-empty processor bowl and pulse until roughly chopped - about four 1-second pulses. Add the jalapeņos and pulse until the mixture has the consistency of chunky salsa - about four 1-second pulses - scraping down the bowl as necessary.

    In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened - 7 to 9 minutes. Add the garlic and cook until fragrant - about 1 minute. Add the reserved chili paste, the tomatoes, and the molasses. Stir until the chili paste is thoroughly combined with the other ingredients. Add the remaining 2 cups broth and the drained beans; bring to a boil, then reduce the heat to simmer.

    Meanwhile, in the 12-inch skillet over medium-high heat , heat 1 tablespoon oil until it is shimmering. Pat the pieces of beef dry with paper towels and sprinkle them with 11/2 teaspoons of salt.

    To the skillet, add half of the beef and cook until browned on all sides - about 10 minutes. Transfer the meat to the Dutch oven. Add 1/2 of the bottle of lager to the skillet, scraping bottom of pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Repeat with the remaining tablespoon oil, beef pieces, and lager. (Heat the oil, brown the beef, transfer the beef to the Dutch oven, add lager to the skillet, bring it to a simmer, and add the simmering beer to the Dutch oven.) Once the last addition of lager has been added to the Dutch oven, stir to combine the ingredients and return the mixture to a simmer.

    Cover the pot and transfer to the preheated oven. Cook until the meat and beans are fully tender - 1 1/2 to 2 hours. Allow the chili to stand uncovered for 10 minutes. Stir well and season to taste with salt before serving.



    COOK’S ILLUSTRATED NOTES

    A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak.

    Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface.

    Wear gloves when working with both dried and fresh chiles.

    Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried arbol may be substituted with 1/8 teaspoon cayenne.

    If you prefer not to work with any whole dried chiles, the anchos and ārbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised.

    Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese.

    The chili can be made up to 3 days in advance.


    NOTES : I used chuck roast for the meat as blade steak was not available.

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