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Other than Brewing => All Things Food => Topic started by: tomthebrewer on November 07, 2009, 04:09:55 AM

Title: Post your chili recipes
Post by: tomthebrewer on November 07, 2009, 04:09:55 AM
As the weather gets colder, it's perfect time for chili! I make a batch every year on the day after Thanksgiving along with a batch of beer. I'm looking for some new ideas, so post them up!
Title: Re: Post your chili recipes
Post by: majorvices on November 07, 2009, 12:28:45 PM
Here's one you can't go wrong with: Start with a roast (pork or beef, you choice) and make a paste of minced garlic with chili powder  (I make my own from assorted dried chillis - way better than the grocery store stuff) and rub the roast. Then smoke it in your smoker over a heavy hickory fire for about an hour. Remove roast, let cool to the touch, and then cut into cubes. Start some bacon frying in a dutch oven, remove when browned and add onions, garlic and chilis and saute till limp. Then add meat and reserved juices and bacon back in. Lightly coat with chili powder.. Add beef stock (or a combo of beef stock and beer) until just enough juice to cover meat. Stir in additional chili powder as needed, lots of cumin (I prefer to toast whole cumin lightly on a cast iron skillet - brings out more aroma), mole paste (store bought is pretty good), touch off oregano and a few tbls of vinegar.

Reduce heat to very low and simmer for about 3-4 hours adding more stock as needed to keep from drying out - but it should not be soupy - almost stew like consistency - there should be a thick, red roux  surrounding the meat (as in all chili, it really should be about the roux).
Title: Re: Post your chili recipes
Post by: tomthebrewer on November 07, 2009, 05:30:55 PM
Sounds good! Lots of work to that one, though. Are you someone who believes chili should be w/o beans and/or tomatoes?
Title: Re: Post your chili recipes
Post by: beerocd on November 07, 2009, 05:48:59 PM
All in! It may not be "official" chilli but it tastes good. We've also gone to the crock pot method. Saute the onions, brown the meat, dump it all in a crockpot with tomatoes, beans and spices come back 6-8 hours later. Cheese, sourcream, and a dash of hotsauce.

-OCD
Title: Re: Post your chili recipes
Post by: bluesman on November 07, 2009, 06:43:36 PM
I am a chili fanatic.  ;D

I often surf to this site...check out the champions recipes.

http://www.chilicookoff.com/Recipe/Recipe_Categories_Search.asp?Cat=1&StatusID=4&Champ=1
Title: Re: Post your chili recipes
Post by: majorvices on November 07, 2009, 08:12:50 PM
Sounds good! Lots of work to that one, though. Are you someone who believes chili should be w/o beans and/or tomatoes?

Hell no. I only make that one above once a year. When I make regular chili I use lots of beans. ;D
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 07, 2009, 09:52:48 PM
This is a recipe I've been tweaking/perfecting for two years now.  It's awesome, IMHO.

Matt's Mayan Red Fire Turkey Chili

Makes 5 cups, enough for 4 to 6
3 large dried ancho chiles, stemmed and seeded
1 large dried New Mexico chile, stemmed and seeded
1 large dried pasilla chile, stemmed and seeded
4 garlic cloves, roughly chopped
1 teaspoon toasted ground cumin
2 tablespoons vegetable oil or olive oil
1 1/4 pounds ground turkey (or your preferred chili meat)
1 medium onion, 1/4-inch dice
1/2 cup dark beer (preferably homebrewed)
2 5.5 oz cans spicy V8
3/4 cup chicken stock
1/4 tsp fresh ground cinnamon
1 tsp unsweetened Mexican cocoa powder
1 15-ounce can diced tomatoes, drained
1 15-ounce can pinto beans, drained
2 tablespoons masa harina
1 1/2 teaspoons salt

Garnishes: 
Shredded Monterey jack cheese, tortilla strips, and cilantro

1. The chile seasoning. Heat a medium-size skillet over medium. When hot, toast chiles one by one: open flat and press down with spatula until the chile releases its aroma and toasts lightly, 10 to 15 seconds. Flip and toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 20 minutes. Drain.

In a food processor or blender, combine the chiles and a little water, garlic, and cumin. Blend to a smooth puree, scraping down and stirring frequently. (If the mixture won’t move through the blender blades, stir in a tablespoon or two of water to get things going.) With a rubber spatula, work the chile mixture through a medium-mesh strainer into a bowl.

2. Browning the meat and onion. Heat the oil in a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium-high heat. When hot, add the ground turkey (or your preferred chili meat) and onion. Stir, breaking up clumps, until browned thoroughly, about 10 minutes. (If there is lots of rendered fat, tip it off and discard.)  Add the beer; simmer until almost completely evaporated.

3. Finishing the chili. Add the chile puree and stir for about 5 minutes as the mixture thickens and concentrates all those rich flavors. Stir in spicy V8 juice, chicken stock, cinnamon, and cocoa and simmer, uncovered, for 45 minutes. Add tomatoes, beans, masa harina and salt. Partially cover and simmer gently over medium-low, stirring frequently, until the sauce has reduced to coat the meat rather thickly, about 30 minutes.

Serve with shredded jack cheese, tortilla strips and cilantro for each person to add to the chili as they want.
Title: Re: Post your chili recipes
Post by: tomthebrewer on November 07, 2009, 11:03:25 PM
That-looks-delicious!

How hot is it? My wife can stand hot food, so I'm up a creek because I love it. I don't think I have access to those chili's unless the grocery store has recently began carrying them. I do have lots of jalapenos from the garden this last year though.
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 07, 2009, 11:24:53 PM
That-looks-delicious!

How hot is it? My wife can stand hot food, so I'm up a creek because I love it. I don't think I have access to those chili's unless the grocery store has recently began carrying them. I do have lots of jalapenos from the garden this last year though.

I would say it's got moderate heat.  It's not a mild heat but it won't knock your socks off.  If you can find dried Ancho chiles, you can just do an all-Ancho chili base.  The key to this chili are the chiles...go figure!  ;)
Title: Re: Post your chili recipes
Post by: dwarven_stout on November 08, 2009, 12:41:18 AM
Here's my favorite recipe. I usually make this 2-3 times each fall, with minor variations.

Summer’s End Chili
    * 2lbs dry beans (I usually use red, kidney or pinto)
    * 4lbs beef (any tough stewing cut will work- chuck, blade or rump roasts are good)
    * 4 strips fatty bacon
    * 1tbsp cumin
    * 2tbsp whole wheat flour
    * 1tbsp butter
    * 2 large onions, chopped
    * 1 smoked pork shank
    * 32oz crushed tomatoes in juice (or 2 pounds fresh chopped stew tomatoes such as Romas)
    * 24oz beer (any beer with a decent malt backbone will work- here I used Spaten Octoberfest)
    * 8oz beef broth
    * 4 each dried Ancho/Pasilla and New Mexico chilies
    * 6 cloves garlic
    * 1tbsp cider vinegar
    * 1tbsp olive oil
    * 1tbsp oregano
    * salt and pepper to taste

Soak the beans overnight in cold water. Drain soak water. If you’re making chili today, not tomorrow, bring beans to a brisk boil, remove from heat and cover. They’ll be ready in 2 or 3 hours. Beans expand to roughly double their size during soaking. Break the stems and cores out of the dried chilies, reserving the seeds if you like the spice. Put the chilies in a bowl and cover with hot water.

Cut the beef into 1/4inch strips across the grain of the meat, then cut crosswise into bite-sized pieces. Pan-fry the bacon over medium heat until the fat renders. Remove the bacon, breaking it into bite-size pieces. Add the beef to the pan in batches, seasoning with the cumin. Sprinkle with flour and fry each batch until browned before adding to an 8qt stock pot.

Add the butter to the pan and saute the onions over medium heat until they begin to soften (about 5 minutes). Add to pot. I didn’t have chipotle adobo peppers on hand, so I used a smoked pork shank to add a smoky background to the heat of the chili. If I’d had one to spare, I would have used a rauchbier instead of the Octoberfest.

If using canned tomatoes, pour off the juice into the pot and chop the tomato flesh coarsely. Add the tomatoes and beans to the pot, and pour the beer and broth over the top. Bring the pot to a boil, then reduce the heat and simmer, uncovered, until the beans are tender  and just starting to fall apart (about 2-3 hours).

Meanwhile, drain the water the chilies soaked in and chop them coarsely. Chop the garlic, and add along with chilies to a food processor. Add vinegar and olive oil. Process until finely blended, adding chili seeds if reserved. Add puree to the pot while it simmers. You don’t have to do this all at once- if you’re concerned about heat, then add the puree slowly, tasting between additions. Add the oregano. Just before serving the chili, taste it and adjust seasonings with salt and pepper.

Serve with grated chedder cheese, chopped avocado, minced cilantro, green onion and sour cream. This chili is even better the second day, so we made enough for three dinners. Serves 8-10 if you have to eat it all at once.
Title: Re: Post your chili recipes
Post by: woody on November 09, 2009, 05:56:20 PM
This might not be as fancy as the other recipes, but its easy and damn good! 

brown up 1.5 lbs of ground cow in the frying pan with a bit of minced garlic (onions if you wish, my wife isn't a fan so I omit those)

put 32 oz Tomato Sauce, 16 oz can of pinto beans, 16 oz can of red kidney beans into the crock pot  (You slow cooker haters can go to hell!  ha ha ha) 

stir the cow into the slow cooker.   add 1 tbspn of cumin, 3 tbspons of chili powder.   Slice up 1 jalapeno pepper and toss that in.   Cook on low for 7-8 hours then chow!   

I also have the secret ingredient to be added at serving time-   My old man makes some fresh habanero pepper thats crazy hot.  little sprinkle of that in your bowl and you're good to go!   

(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0153.jpg)


P.S.    A glass of cali common goes good with it
Title: Re: Post your chili recipes
Post by: majorvices on November 09, 2009, 07:04:54 PM

I also have the secret ingredient to be added at serving time-   My old man makes some fresh habanero pepper thats crazy hot.  little sprinkle of that in your bowl and you're good to go!   

(http://i379.photobucket.com/albums/oo235/woodman-brewing/IMG_0153.jpg)


P.S.    A glass of cali common goes good with it

Hmmmmm .... I see a huge problem here in this picture. That looks like french or italian bread. Should be corn bread.   ;)
Title: Re: Post your chili recipes
Post by: woody on November 09, 2009, 07:14:00 PM
It was suppose to be!   Mama said if I made chili she would make corn bread.  Well I got screwed in that deal!    She just won't get any of the treberbot I'm making tonight
Title: Re: Post your chili recipes
Post by: tesla_hv on November 09, 2009, 09:20:12 PM
My mother is Mexican and this is a family recipe for green chili as served around the Hatch/Rincon/Las Cruces area:

NM Green Chili:
Ingredients:
8-12 Fresh NM Green Chilies (Substitues: Anaheim-mild, Jalapenos-hot, habaneros-very, hot or a mix of several types)
1 8-oz can of finely chopped tomatoes
3 large cloves of garlic finely chopped
1 small onion finely chopped
1 medium to large pork roast cut into 1" cubes
1 Tbsp. vegetable oil
Salt to taste

Roast chilies over open flame or a broiler on high until all sides have turned dark brown/black and the skin is lifting off. A good stove vent would be good now. Either that or ship the people in you house with asthma or other breathing problems to a friend's or relative's house. Do not use a low heat or the chili will cook too much before the skin releases. De-stem the chilies and peel the skin off. Warning: If you do this by hand do NOT touch any sensitive part of you body for hours! Especially the eyes or other not-to-be-mentioned parts. Using a cutting board or blender, chop the chilies up into a coarse mixture. Do not puree or chop the chilies too much. KEEP THE SEEDS! They provide both hotness and flavor. Brown the pork in a large skillet (especially a large cast iron one) in the oil with the onions and garlic. After the onions begin to turn clear and soft, add the tomatoes. Simmer over medium heat for 5 - 10 minutes until the tomatoes begin to cook down and fall apart. Add the chopped green chili mixture. See above warning about proper ventilation. Simmer on medium for 20-30 minutes. Salt to taste. Serve with a side of fresh pinto beans and toasted flour tortillas. Cheese over the top is optional (I like longhorn cheddar). Enjoy but I would caution on not going on an extended horseback ride or other activity that would separate you from a restroom.
Title: Re: Post your chili recipes
Post by: majorvices on November 09, 2009, 11:12:34 PM
^^^^I'm gonna make that ASAP! Awesome!  8)
Title: Re: Post your chili recipes
Post by: tesla_hv on November 10, 2009, 02:13:19 AM
^^^^I'm gonna make that ASAP! Awesome!  8)

If you do, try a mix of peppers.  I would suggest two anaheim, four jalapenos, two habaneros, and a mix of other mild to slightly hot peppers.  The mix will give it balance.  I have made it with as many as six habaneros and it is almost uneatable...painful but in a good way.  I've also made it 100% halapenos which is also good.
Title: Re: Post your chili recipes
Post by: majorvices on November 10, 2009, 12:24:13 PM
I definitely won't be going all habenero. I like to be able to taste the food over the heat. I love spicy foods but for me there has to be  a good balance or I can't enjoy it. If it is too spicy I can't taste anything - not even the accompanying beer. Also don't care for the "burning ring of fire" syndrome the next AM, if you know what I mean.

I'll probably go mostly Anaheim, Jalepeno and sweet peppers. Great looking recipe though.
Title: Re: Post your chili recipes
Post by: bluesman on November 10, 2009, 12:40:42 PM
I love the habanero flavor...but definitely don't care for the burning ring of fire either. I like to use a blend of peppers in my chili. Layering of pepper flavors, while still acheiving a balance with the meat and other ingredients is always a challenge. I'll post one of my recipes.
Title: Re: Post your chili recipes
Post by: mrbowenz on November 10, 2009, 01:54:14 PM
Here's my recipe , I have won first place with 2 years in a row in with ( best cook in the nook , PA ) .


Start 2 days in advance of eating this reipe

      48 Hours of Chili Madness
                    by
           Chris Bowen

6 ounces regular breakfast sausage
2 teaspoons oil
6 pounds tri-tip beef
2 large Spanish onions,  chopped
1 can (14 1/2 ounces) beef broth
1 can (14 1/2 ounces) chicken broth
1/4 teaspoon oregano
4 tablespoon cumin
7 cloves garlic
4 tablespoons Trade winds chili powder
1 tablespoon  Ancho chili powder
1 tablespoon Cayenne chili power
5 tablespoons Serrano chili powder
6 Tablespoons of Bad Byron’s Butt rub
4 cans (8 ounces) Tomato Paste
8 cans (16 ounces) Diced Tomatoes
3 Dried California chili peppers, boiled and pureed
6 Dried New Mexico chili peppers, boiled and pureed
8 teaspoons Tabasco Pepper Sauce
12 tablespoons brown sugar
lime juice 2 0z
6 Tablespoons Sea salt
2 teaspoon White pepper
Title: Re: Post your chili recipes
Post by: brewboy on November 11, 2009, 02:37:23 AM
Nice to see a chili recipe w/o beans. They have no place in a good bowl of chili.
Title: Re: Post your chili recipes
Post by: majorvices on November 11, 2009, 01:23:54 PM
Nice to see a chili recipe w/o beans. They have no place in a good bowl of chili.

The first recipe on the list (mine) was sans beans. There are three no bean chili's on the thread as a matter of fact.

Regardless, usually when I make chili it is with tons of beans. I also often use ground turkey - a good bean-in chili cooked right can be very good for you.
Title: Re: Post your chili recipes
Post by: brewboy on November 11, 2009, 01:28:04 PM
Quote
There are three no bean chili's on the thread as a matter of fact.

Hence the reason I said: "Nice to see a chili recipe w/o beans." The first of which was just before my thread.


Title: Re: Post your chili recipes
Post by: majorvices on November 11, 2009, 01:45:01 PM
Quote
There are three no bean chili's on the thread as a matter of fact.

Hence the reason I said: "Nice to see a chili recipe w/o beans." The first of which was just before my thread.




 ??? No, the very second response I posted was a no-bean chili recipe. So was Tesla's (his is served with a side of beans.). Not sure what you mean.
Title: Re: Post your chili recipes
Post by: brewboy on November 11, 2009, 02:21:59 PM
OK already. There's more than one non-bean chili recipe, as there should be. I didn't examine everyone carefully enough and I'm sorry I overlooked yours.

IMO they should ALL be without beans, but that's a "Texas chili cook-off" thing. Don't try and compete in a Terlingua competition with beans.
Title: Re: Post your chili recipes
Post by: gail on November 11, 2009, 02:49:53 PM
And I always thought chili was all about the beans since I don't use ANY meat in mine  :D
Of course, I can claim that I'm from Michigan and what do we know about chili anyway?  ;)
Great recipes, folks.
Gail
Title: Re: Post your chili recipes
Post by: dwarven_stout on November 11, 2009, 03:24:49 PM
Beans? No beans? Who cares? I find it funny that anyone would try to be a “purist” about a food originally invented by cowboys and prison cooks. We’re a little late in the game to be claiming that any one recipe is the genuine article.

I'll eat mine either way, but I prefer to make it with beans. Makes that spicy goodness go a lot further.
Title: Re: Post your chili recipes
Post by: majorvices on November 11, 2009, 03:52:21 PM
OK already. There's more than one non-bean chili recipe, as there should be. I didn't examine everyone carefully enough and I'm sorry I overlooked yours.

IMO they should ALL be without beans, but that's a "Texas chili cook-off" thing. Don't try and compete in a Terlingua competition with beans.

Just wanted to make sure you got your facts straight especially since I posted such an awesome recipe.   ;)
Title: Re: Post your chili recipes
Post by: brewboy on November 11, 2009, 04:14:03 PM
Yup, I saw it and it looks like a good recipe. I like the idea of using smoked meat. Might have to give that a try.  :P
Title: Re: Post your chili recipes
Post by: bonjour on November 11, 2009, 04:15:36 PM
I'm in the all bean camp (something about Michigan) but I do enjoy a meat based chili as well.  I like a moderate amount of balanced heat, definately not overpowering.

Fred
Title: Re: Post your chili recipes
Post by: tomthebrewer on November 15, 2009, 01:47:23 PM
I've been reading over a lot of chili recipes in preparation for my annual Blak Frydae Beer and Chili Cook and I've noticed a lot of different kinds of chili powder. What is the difference between all of them? I wasn't aware that there was anything other than regular and hot before now.
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 15, 2009, 02:16:49 PM
Well, there's what I'll call "chili" powder, and then there's "chile" powder.  The former is usually a blend of a few different types of dried chiles along with some other salts/spices.  It's used to add a general chili-like flavor to your food.  The latter is a powder comprised of pure chiles, usually a single variety (e.g., ancho or chipotle chile powders).  This kind of chile powder is used to add the flavor of a specific chile to your food.
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 15, 2009, 08:32:18 PM
I made a batch of my Mayan Red Fire Chili today.  Instead of using ground turkey, I added some leftover pulled, smoked turkey breast.  It has an awesome smoky spice.  Steam beer is a perfect campadre.

(http://i79.photobucket.com/albums/j137/mattschwandt/Chili.jpg)
Title: Re: Post your chili recipes
Post by: tesla_hv on November 15, 2009, 09:22:38 PM
I made a batch of my Mayan Red Fire Chili today.  Instead of using ground turkey, I added some leftover pulled, smoked turkey breast.  It has an awesome smoky spice.  Steam beer is a perfect campadre.

(http://i79.photobucket.com/albums/j137/mattschwandt/Chili.jpg)

Man that looks awesome and also the brew...
Title: Re: Post your chili recipes
Post by: tomthebrewer on November 15, 2009, 09:55:18 PM
Well, there's what I'll call "chili" powder, and then there's "chile" powder.  The former is usually a blend of a few different types of dried chiles along with some other salts/spices.  It's used to add a general chili-like flavor to your food.  The latter is a powder comprised of pure chiles, usually a single variety (e.g., ancho or chipotle chile powders).  This kind of chile powder is used to add the flavor of a specific chile to your food.

Are these available at most supermarkets, or only specialty groceries?
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 15, 2009, 10:29:04 PM
tom,

It probably depends on your grocery store.  Here in the Twin Cities, there are plenty of chain grocery stores that have basic ancho and chipotle chile powders (the pure stuff).  My local Penzay's Spices offers a lot more.  But when I want to make a specialty chile powder, I usually just try to buy whole dried chiles (whichever one I want to make into a powder), toast them, and then grind them in my spice grinder.
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 15, 2009, 10:30:40 PM
Man that looks awesome and also the brew...

If only I had one of your brisket sandwiches on the side.   ;)
Title: Re: Post your chili recipes
Post by: tomthebrewer on November 24, 2009, 10:48:13 PM
Here's what I went with, and man is it good!

~2 pounds rump roast cut into chunks
1 medium can of chili beans
2 smalls cans of black beans
1 large onion
5 cloves of garlic
1 T cumin
1 T each of Texas and Mexican chili powder
2 T chipotle chili powder
1 small can of diced green chilies
1 beef bullion cube in 4 cups of water

Upon tasting each type of chili powder, I was UNimpressed with the Texas and Mexican powders. However, the chipotle was very flavorful and had a little heat. I think next time, I'll stick with the chipotle and forget about the others.
Title: Re: Post your chili recipes
Post by: corkybstewart on December 01, 2009, 05:03:01 PM
Here's my recipe.
I go to the local Mexican grocery store and buy as many varieties of dried chiles as they have on hand.  Using mostly dried hot or extra hot New Mexico chiles, I soak a bunch of them in hot water before I go to work in the morning.  At lunch I take each one and scrape the pulp out and discard the skin.  I chopped pork sirloin into 1" cubes, sautee with chopped onions and lots of garlic.  In a cast iron dutch oven, I add the chile pulp, meat, salt, pepper and ground cumin to taste, liquid to cover it all(I use a bottle of Guiness stout or other low hopped dark beer instead of  or in addition to water)and chopped tomatoes and bake at 325F until after work.  .Add a couple of cans of dark red kidney beans, put back in the oven for an hour and serve with tortillas and cheddar cheese chunks.
Title: Re: Post your chili recipes
Post by: tomthebrewer on December 02, 2009, 11:26:47 PM
Mmmmm, sounds great! I wish I had a Mexican grocery store around.
Title: Re: Post your chili recipes
Post by: bluesman on December 03, 2009, 12:44:00 PM
I think adding a variety of dried then reconstituted peppers is key to making great chili. It's the complex flavors that the peppers impart on the chili that make it so good. Of coarse the meat has to accompany the peppers too, but the pepper blend takes precedence. JM2CW.  8)
Title: Re: Post your chili recipes
Post by: tfries on December 05, 2009, 07:07:59 PM
Here's my recipe , I have won first place with 2 years in a row in with ( best cook in the nook , PA ) .


      48 Hours of Chili Madness
                    by
           Chris Bowen


Our homebrew club has an annual Chili Cookoff competition held in November.  My wife and I came in second place 2005-2008 using a recipe that is quite simular to yours.  (Dog's Breath Chili (http://chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=88))  This year we followed a few of the tweeks that are different between yours and the Dog Breath and after a string of second place finishes, we finally broke through and won first place  ;D

Title: Re: Post your chili recipes
Post by: loopy on January 03, 2010, 06:32:16 AM
I have been playing with this recipe all fall, and have made it 5 times in the last few months.  I even took some deer meat to Colorado to make it for my inlaws; made it again for new years day at my aunts house.  It's gotten great feedback and reviews.  I think it's worthy of being called a damn good chili recipe.

big batch - but it can be halved easily enough.

4 lbs ground deer meat - this was ground 80% verison, 20% pork.  the deer was from thanksgiving weekend. 
3 tomatoes
2 green bell peppers
2 green poblano peppers
2 serranos
3 jalapenoes
2 bunches of spring onions/scallion onions
2 big yellow onions
2 big red bell peppers
1 15 ounce can goya black beans
1 14 oz can del monte diced tomatoes
3 8ounce cans hunts tomatoe sauce
paprika
garlic powder
ground cumin
cayenne pepper
dried chopped onion
chili powder
mustard seeds
kosher salt

(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6248.jpg)

veggies all washed and prepped.  these are going on the grill. 

(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6249.jpg)

grilled the peppers and tomatoes and spring onions until blackened.  turn every now and then, cook them over fire until they are slightly blistered and blackened.

(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6250.jpg)

at the same time inside, heat up a big pan and toss in some olive oil. 
cut the yellow onions up and begin cooking them in the pan, once they start to soften up a bit and are getting carmlelized add the meat.  brown the meat and the onions together. 

(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6253.jpg)

back at the grill, once the peppers are done and nicely blistered and black, submerge them in ice water, blanching them to stop the cooking.  under the sink run cold water and was them off.  the black part can easily be peeled right off the peppers and disacrded.  Whats left is is a very sweet and roasted flavored pepper.  the black part is bitter - thats why you remove it.  Once you peel off the blackened bits, sliced and chop them into chunks about nickle size.   Once the meat is all browned, add the shopped peppers in. 

(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6251.jpg)

after about 5 minutes, it should look like this:
(http://www.loopy.org/pictures/galleries/.misc/_thumbs/700x500-dscf6255.jpg)
---
once the liquid from the peppers has filled the pot up a bit -like above picture -
add:
1 can diced tomatoes
3 cans tomatoe sauce
3/4's a bottle of beer.  lucky you gets the rest. 
mix it up well and let it sit for about 10 minutes.

now add:
1 teaspoon chili powder
1 tablespoon choppoed onion flakes
1 teaspoon cayenne
3 tablespoon ground cumin
1.5 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon mustard seeds
simmer 1 hour.

add can of black beans (optional). 
simmer 1 more hour. 

--
serve with chopped onions, shredded sharp cheddar cheese, frito scoops, cold beer. 
(the chili is not that spicy, as we have small kids we "spice up" our bowls, this is done with some extra spicy hot sauce added just into the final bowl and mixed in.)
Title: Re: Post your chili recipes
Post by: capozzoli on January 03, 2010, 03:49:23 PM
Man, you guys know your chili.

I put masa harina in mine, as a thickening agent but also to add that Mexican corn flour flavor.

Loopy, do you guys have that masa harina dough in the bag at the grocery stores down there? I love that stuff, cant get it up here.
Man, put some of the yellow pre-made masa harina dough mixed into your chili. Adds a great flavor. Then with the dough make little tamale type dumplings to put on top of the chili.

Hey, BTW where has the bog man been? You seen him? Havent sen him around has he come over to the AHA yet? He sent me that Foxfire book, wow that book is awesome, I have to find the rest.
Title: Re: Post your chili recipes
Post by: loopy on January 03, 2010, 06:05:50 PM
I know what you mean on the thickening agent, alot of peopel do it here.  We use masa or maseca as it is most commonly sold.  My wife uses it in alot of dishes so we always have it around.  It's kinda a dry flour mix with ground corn meal and flour.  it is kneaded to make dough, but adding just the powder to chili works too.   I usually dont do it but know others that do.  They had maseca in pueblo, co when I was there a week ago - you might try looking for that and making your own dough from it. 

for bografan, yeah he's around.  he got a bad aftertaste with NB and the forum over there after he was banned for the most rediculous reason.  When he complained in a PM he got banned again.  so he basically has moved on with other interests.  I dont know if he made it to aha or not, he does know about it though. 

Title: Re: Post your chili recipes
Post by: bografan on January 05, 2010, 01:51:01 AM
I have to give a big thumbs up to Loopy's chili recipe. It rocks the cazbah. :) It rates 3 1/2 stars but would get the full 4 if a hot chick served it to me then peeled my grapes afterwards.

Cap- I'm like you and usually thicken with Maseca <sp?> but I enjoy Loopy's `loose' chili just the same.

Fnord!
Bog
Title: Re: Post your chili recipes
Post by: corkybstewart on January 05, 2010, 05:09:39 AM
No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.
Title: Re: Post your chili recipes
Post by: bografan on January 05, 2010, 12:48:38 PM
No offense to anybody but good, well made chile shouldn't need a thickening agent.  Rehydrate dried chiles, scrape the pulp and the chile will be plenty thick without having to make gravy.

Hehe.. No offense taken. Although isn't that like saying that you shouldn't need FMJ Hollowpoints in your gun or you shouldn't need Michelin tires for a smooth ride? It's all personal preference at this point. Whatever works for you, kinda thing.

I know someone who makes a non `gravy' chili yet before each bowl he'll crush a fistful of saltines over it and mix it in. IMHO, that seems like the same thing.
Title: Re: Post your chili recipes
Post by: beerocd on January 05, 2010, 03:14:35 PM
Mmmmm, sounds great! I wish I had a Mexican grocery store around.

Yeah, there's nothing ethnic down there by you.  I had a 618 # for 7 years.
You are in the land of Pork Steaks and Bud Light.
Title: Re: Post your chili recipes
Post by: capozzoli on January 05, 2010, 09:48:24 PM
I dont use masa harina as a thickening agent, although it does serve as one.

 I use it as a flavoring agent. It leaves behind a great Mexican type flavor and consistency.



Title: Re: Post your chili recipes
Post by: bluesman on January 06, 2010, 02:50:19 AM
Here's the winning recipe and the link for the 2009 ICS Cookoff.


Winning Recipe


MAUREEN’S ALMOST FAMOUS RED CHILI
 
Ingredients:
3 lbs of tri-tip cubed
1  8 oz. can tomato sauce
1 15 oz can of chicken broth
1/8 tsp. red pepper powder
1 tsp. chicken base
2 Tbsp. Gebhardt’s chili powder
2 Tbsp. Ray’s brand chili powder
1 15 oz. can beef broth
1 Tbsp. Ray’s brand onion powder
1 whole jalapeño seeded and halved

½ tsp. white pepper
1 packet Sazon goya seasoning
½ tsp. salt
3 Tbsp. Gebhart’s chili powder
1 Tbsp. Ray’s brand garlic powder
2 Tbsp. Ray’s brand cumin

¼ tsp. brown sugar
1 Tbsp. New Mexico light chili powder
1 tsp. Ray’s brand cumin
2 Tbsp. New Mexico light chili powder

1 Tbsp. Gebhardt’s chili powder
Thicken with arrow root
salt or brown sugar to taste
tomato sauce if needed
 

 
 
 
Instructions:
 
Brown cut up tri-tip in pot until gray in color.  Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
20 minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.
 

http://www.chilicookoff.com/Winner/WC_2009.asp
Title: Re: Post your chili recipes
Post by: euge on November 04, 2010, 08:33:17 AM
Ooooh. Getting "chilly" out there.

Here's most of mine and I will proudly tell you that I make the best chili out there.

1# ground beef or turkey 80/20
1# ground pork
1/4 finely minced onion
1 14.5 oz can of stewed or diced tomatoes
3.5 oz of tomato paste
1 Tbs of minced garlic
1/4 cup chili powder (or more to taste)
2 Tbs of comino (cumin) fresher the better
1 tsp of oregano crushed
1 bay leaf
1 Tbs of salt or to taste
1/2 Tbs fresh ground pepper or taste
2 dried serrano peppers dried and crushed
1/2 dried ancho chili dried and crushed
1 piece of baker's chocolate

Now that I have revealed the bulk my secret to you I hope you will use it responsibly. (cough) Oh I didn't tell you how to put it all together? Aaaah well that's another part of the secret... ::)  ;) Brown meat add spices simmer for one hour. Add water if it needs it.
 
Beans are fine in chili as long as they aren't cooked in the chili. That will change the flavor and it becomes something else. Masa is OK too. I don't use it and no-one notices.

Texture:
(http://lh6.ggpht.com/_BGa2L64KQdY/TNJrZ6C8O9I/AAAAAAAAAWg/hlaQ2RehleI/s640/2010-11-04%2003.11.28.jpg)
Color:
(http://lh5.ggpht.com/_BGa2L64KQdY/TNJrs-2bl1I/AAAAAAAAAWg/ehbp1jV1Pmo/s640/2010-11-04%2003.10.59.jpg)



Title: Re: Post your chili recipes
Post by: bluesman on November 04, 2010, 01:34:53 PM
Looks great Euge!

I need to put a batch together sometime soon.  I'm eager now that I've just seen your recipe.
I'll try to post the recipe and some pics when I do.
Title: Re: Post your chili recipes
Post by: Robert on November 04, 2010, 01:55:15 PM
Good looking chili Euge. I love ancho chiles in my chili. I tend to add some ancho powder to the mix, then a mixture of several dried chiles to the pot whole, that way they add their flavor, but can be pulled out of the bowl individually for those that don't want the extra burn. I've been experimenting with Guajilla, pasilla, NM, cascabel and anchos. Love the different layers they add. I also keep a well supplied stock of roasted hatches in the freezer that usually find their way into the pot.

No recipe from me though. I tend to just wing it when it comes to chili. I almost always use ground beef/turkey instead of cubed or 'chili' cut grinds. Always use my cast iron dutch oven for the cooking too. I like a more 'sloppy joe' texture to it. And reheated the chili the next day......heaven!
Title: Re: Post your chili recipes
Post by: euge on November 04, 2010, 05:03:21 PM
Always better the next day! ;D
Title: Re: Post your chili recipes
Post by: hamiltont on November 04, 2010, 05:28:35 PM
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o
Title: Re: Post your chili recipes
Post by: Robert on November 04, 2010, 05:55:42 PM
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips. :o

There, fixed...
Title: Re: Post your chili recipes
Post by: hamiltont on November 04, 2010, 06:41:07 PM
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips Fritos Corn Chips. :o

There, fixed...
   :D :D :D :D Ya those too....  ;)
Title: Re: Post your chili recipes
Post by: corkybstewart on November 04, 2010, 07:46:06 PM
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better
Title: Re: Post your chili recipes
Post by: hamiltont on November 04, 2010, 07:51:09 PM
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better
Ahh yes..  This might turn a nose or two but that chili/cheese combo is DYNAMITE in an omelet...
Title: Re: Post your chili recipes
Post by: chumley on November 04, 2010, 09:49:21 PM
Similar to majorvices' smoked roast chili recipe....try dicing up a mesquite-smoked beef brisket and throwing it into your chili sometime.  A brisket smoked for 8 hours puts chili over the top.

Not much for me to add, except my chile choices....I like to toast, rehydrate, and puree a blend of anchos, guajillos, and New Mexican reds.  Plus, a couple of chopped up chipotles.
Title: Re: Post your chili recipes
Post by: Pawtucket Patriot on November 05, 2010, 12:47:47 AM
That's a great chile blend, chumley.  Speaking of good chile blends, I made a three-chile salsa last weekend with morita, pulla, and guajillo chiles -- freaking delicious!

I made my first batch of the Red Fire Turkey Chile a few weekends ago.  I'm about due for another batch soon.  Maybe Sunday!