Chilli

[Mr Pootle]

My wife, bless her, has just made a chilli con carne. Now, it's not the sort of dish passed from mother to daughter, or even father to son, in Yorkshire. They're better at the eponymous puddings. She got her recipe from a book.
I know that some areas of the USA are proud of their chillis. If you're from one such area, how about letting me have your family recipe?

[Perazzimx14]

Eggtoberfest Chili.

6 ounces applewood-smoked bacon (about 7 slices)

2 cups diced yellow onions

2 cups diced celery

2 tablespoons minced garlic

2 pounds ground chuck

1/4 cup Basic Barbecue Rub

1/4 cup chili powder

2 tablespoons ground cumin


1 teaspoon ground cinnamon

2 tablespoons unsweetened cocoa powder

2 tablespoons dried oregano

1 1/2 cups beef stock

2 (28-ounce) cans diced tomatoes

2 (14-ounce) cans pinto beans, drained and rinsed

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can cannellini beans, drained and rinsed

1 tablespoon balsamic vinegar

Tabasco sauce

2 chipotle peppers in adobo

Grated Cheddar cheese, thinly sliced scallions, and sour cream (optional)

EQUIPMENT:

Porcelain coated grid, Dutch Oven, Grill Gripper, Plate Setter, pecan chips.  Set your Big Green Egg for direct cooking with the porcelain coated grid.  Preheat the EGG to 400°F.

Place 2 cups of pecan chips in a large bowl, cover with water, and let soak for 1 hour.

Place the Dutch Oven on the grid and preheat for 10 minutes.

Add the bacon to the Dutch Oven, close the lid of the EGG, and cook until crisp.  Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels.  Set aside.  Place the onions, celery, and garlic in the Dutch Oven, close the lid of the EGG, and cook for 2 to 3 minutes, until soft.  Add the ground chuck, barbecue rub, chili powder, cumin, cinnamon, cocoa powder, and oregano and stir well.  Close the lid of the EGG and cook until the meat is cooked through and lightly browned.  Add the beef stock, tomatoes, all the beans, and the vinegar, mixing until thoroughly combined.  Season with Tabasco sauce.  Add the chipotle peppers and stir gently. Remove the Dutch Oven from the grill.

Using the Grill Gripper and barbecue mitts, carefully remove the grid.  Scatter the pecan chips over the coals and add the Plate Setter, legs down.

Place the uncovered Dutch Oven on the Plate Setter and close the lid of the EGG. Reduce the heat of the EGG to 300°F.  Cook for 1.5 to 2 hours, until the meat is thoroughly cooked and the chili has a smoky flavor.  Using a slotted spoon, carefully remove the chipotles and discard.  Close the lid of the EGG and continue to cook the chili uncovered for 30 minutes, or until the sauce has thickened.  Remove the Dutch Oven.

Serve the chili with the cheese, scallions and sour cream.

No chili complete without cornbread and whipped cinnamon butter

To all chili purists I don't care I like beans in chili

[sib]

If you start a chili thread on this forum, expect to get as many differing, heated, and divisive responses as you would from an oil thread.  Have fun!

[twowings]

This receipe was developed by a friend's wife for guys who don't know how to cook, but are able to open cans...

1 Pkg Taco Seasoning
1 Pkg Chili Mix
2 Lbs. Ground Beef
2 Cans Frijoles Negros
2 Cans Kidney Beans
2 Cans Pinto Beans
2 Cans Crushed Tomatoes
1 Diced Green Pepper
2 TBSP Salt
Water or beer as needed to desired consistency.

Brown ground beef and pour off at least 2/3 of liquid.  Leave some as this is flavoring.

In slow cooker or big pot layer beans (use liquid from beans), then ground beef, tomatoes, green pepper, and then spices.

Simmer about 2 1/2-3 hours after mixture comes to a slow boil.  Stir between innings or during timeouts.

[cloudbase]

If you want to start an argument in Texas, bring up chili or barbecue.

I'm not a purist.  Make whatever you enjoy.  Just make sure to have cornbread with your chili.  Otherwise you're a barbarian.

[rtbickel]

Beans in your chili?  Visigoths!

[Dean Rose]

CHILI

INGREDIENTS

2 lb. ground chuck

1 yellow onion, diced

2 tbsp. paprika

2 tbsp. dark chili powder

2 tsp. ground cumin

2 tsp. onion powder

2 tsp. garlic power

2 tsp. cayenne pepper

2 tsp. kosher salt

1 tsp. black pepper

1 (8-oz) can tomato paste

1 gallon beef stock or water

2 tbsp. Maseca or other masa de harina

PREPARATION

In a heavy-bottomed pot over medium heat, sauté beef with onions until browned, 5-10 minutes. Add all other ingredients and bring mixture to a simmer. Cook for at least 30 minutes. Add garnishes and serve with hot cornbread.

GARNISHES

Shredded cheddar cheese

Sour cream

Pickled jalapeño slices

Diced red onion


Dean

[Lannis]

I think it's all in what you call it ...

Try posting a recipe for "Buffalo Chicken Wings" if you want a few bullet holes in you.

Or a "Philly Cheese Steak".   I've seen instructions for a "Philly Cheese Steak" that wouldn't even be a steak and cheese sandwich, much less a Philly.

Chunks of meat and chilies.   That's what's in chili.   Anything else may be very good, but it's "bean stew" or "Texas Hash" or something.   You can call it chili, or call it Veracruz chocolate mousse, 'cause it's not that either ....

At any rate, I use either a good chuck roast, or I use venison hindquarter or (sometimes) tenderloin.   Cut up into 3/4" chunks, browned in a little bacon grease, then add a little water and simmer till almost tender.

Soak some dried guajillo and ancho peppers till tender, chop up (cutting out the membranes and seeds), cut up an onion, add about 2t of cumin, and add to the meat and simmer until done.   

Lots of variations on that but that's a good basic start.

Lannis
Lannis

[Don G]

Man! Could you find some of the ingredients that you would need in England? May be hard to come by?  DonG

[toma nova]

Chunks of meat and chilies.   That's what's in chili.   Anything else may be very good, but it's "bean stew" or "Texas Hash" or something.   You can call it chili, or call it Veracruz chocolate mousse, 'cause it's not that either ....

This.  Chunks of meat (not ground anything), onions, garlic, chilis, salt and pepper.  Maybe some bell peppers.  Never any beans.

Although I love beans so will add them to anything to make some sort of stew.

[Chuck in Indiana]

Lannis is right. Chili came from the cattle drives back in the day. The camp cook had dried chilis and plenty of meat. 

[Sasquatch Jim]

 Almost all chili calls for beef.  I am happy with almost any type of mammal. 
 I said almost.  I draw the line at animals that are almost mammal.
 Echidnas, armordildos and such.

[JJ]

I love all kinds of chilli, in general...and ALL those recipes sound GREAT, especially the "Eggtoberfest..." but be sure to get a supply of these little pills afterwards!! : - - - because after a few hours...the result is often quite devastating!!  rolleyes:








upload multiple images

[Bill Hagan]

As noted by others, lots of recipes, and also some humor associated with chili.

Here's one that's been around for years, and in several versions.  And, as with chili, some are rougher than others.  This one's mild.   

http://www.chilicookin.com/humor.htm

Bill

P.S.  Kathi may be a Polish lass from Erie, Pa., but, Lordy, does she make some fine chili.  No mutton in it, btw.   

[Lannis]

Here's one that's been around for years, and in several versions.  And, as with chili, some are rougher than others.  This one's mild.   

http://www.chilicookin.com/humor.htm

Bill

Reminds me very much of Dave Barry's essay on preparation for a colonoscopy ... and I'm laughing the same way!!

Lannis

[LowRyter]

http://www.npr.org/templates/story/story.php?storyId=4107830

For more than 100 years, Chili Queens would arrive at twilight at the plazas of San Antonio, Texas, with makeshift tables and pots of chili to cook over open fires. The plazas teemed with people: soldiers, tourists, cattlemen and troubadours roamed the tables, filling the night with music.

The makeshift tables, the fires and pots of chili, the coffee and tamales, the lanterns, and the crowds of San Antonians of every stripe — businessmen, soldiers, cowboys, families, Anglos, Tejanos and the singers and troubadours who filled the night with music.

William Fredrick Gebhardt immigrated to the United States in 1883. His parents settled in the German enclave of New Braunfels, Texas in 1885.  In 1894, proprietor of the back room cafe, William Gebhardt, invented chili powder, devising the first process to crush and dry fresh chilis.

[clubman]

Chilli? Use any recipe you like, hotter the better for me. Just substitute venison, either ground or chunks, for beef. You'll never look at a cow the same way again.

[Rich A]

Chili is okay and everything (I don't make a very good one), but if you have a chance try posole (pozole). It's made with corn and pork or chicken and either red or green chile. Popular in New Mexico.

Rich A

[LowRyter]

Chili is okay and everything (I don't make a very good one), but if you have a chance try posole (pozole). It's made with corn and pork or chicken and either red or green chile. Popular in New Mexico.

Rich A

There's green Chili Verde

[Seagondollar]

I like to believe I have a pretty good recipe myself.  The only negative I see to yours is the celery.  It's a texture thing with me.

My secret ingredient is adding about a tablespoon of maple syrup just before I serve it.  Yes.  I'm weird.

[80CX100]

     I make big chilis all the time in a large soup pot, enough for a week or so,,, I usually freeze some because I get sick of eating it,lol.

I don't follow a recipe, depends what I have in the house. I don't use canned beans, I boil 6-8 cups total, dried kidney, red chili and black turtle beans the night before or a few hrs ahead, then remove them let them soak up all the water.

Then start frying up my ingredients in the pot in olive oil. Usually a couple of lbs of ground beef, but I have used different beef roasts cut up,,, the last chili I made, I had no beef in the freezer, so I ground up a couple of lbs of pork tenderloin,,, in hindsight,,, I should have cubed it,,,

Then add the following.

Head of garlic, 6-8 onions, bunch of celery, 2-3 lbs carrots, then start adding 3-4 cans of whole tomatoes, 3-4 cans diced tomatoes, 10-12 bay leaves, 1/2+- cup chili powder, 1/4+- cup of cumin, fresh green beans are a nice addition,, 1 lb fresh mushrooms, 4-6 sweet peppers towards the end,,, buff it out with tomatoe sauce or paste depending on preference,,, and I like to add a couple of cans of corn at the end for sweetness and colour. If you want to get fancy $, a couple of tblsp of instant coffee and black strap molasses at the end puts a very nice shine on a chili,jmho. I used to add all sorts of hot spice&peppers and sauce to my chilis, not anymore, my stomache and butt can't stand the heat. lol.   

I add the cooked beans and any liquid back into the pot right near the end, helps prevent the beans from overcooking and sticking to the bottom of the pot, at that point adjust tomatoes/liquid and spice to taste.

Kelly

[Dean Rose]

     I make big chilis all the time in a large soup pot, enough for a week or so,,, I usually freeze some because I get sick of eating it,lol.

I don't follow a recipe, depends what I have in the house. I don't use canned beans, I boil 6-8 cups total, dried kidney, red chili and black turtle beans the night before or a few hrs ahead, then remove them let them soak up all the water.

Then start frying up my ingredients in the pot in olive oil. Usually a couple of lbs of ground beef, but I have used different beef roasts cut up,,, the last chili I made, I had no beef in the freezer, so I ground up a couple of lbs of pork tenderloin,,, in hindsight,,, I should have cubed it,,,

Then add the following.

Head of garlic, 6-8 onions, bunch of celery, 2-3 lbs carrots, then start adding 3-4 cans of whole tomatoes, 3-4 cans diced tomatoes, 10-12 bay leaves, 1/2+- cup chili powder, 1/4+- cup of cumin, fresh green beans are a nice addition,, 1 lb fresh mushrooms, 4-6 sweet peppers towards the end,,, buff it out with tomatoe sauce or paste depending on preference,,, and I like to add a couple of cans of corn at the end for sweetness and colour. If you want to get fancy $, a couple of tblsp of instant coffee and black strap molasses at the end puts a very nice shine on a chili,jmho. I used to add all sorts of hot spice&peppers and sauce to my chilis, not anymore, my stomache and butt can't stand the heat. lol.   

I add the cooked beans and any liquid back into the pot right near the end, helps prevent the beans from overcooking and sticking to the bottom of the pot, at that point adjust tomatoes/liquid and spice to taste.

Kelly

Sounds like vegetable soup.


Dean

[Chuck in Indiana]

No kidding. 

[LowRyter]

Chili Queens  (googled)







http://www.expressnews.com/150years/culture/article/Chili-Queens-romanticized-sometimes-shunned-6047507.php

[80CX100]

Sounds like vegetable soup.


Dean

Hey Dean,    Yes my style chili, compared to a southern style chili(based primarily on meat), is more focussed on tomatoes/sauce, veggies & beans,,, that accomplishes a few things for me,,, much easier for me to digest,,, I can make such a large quantity, that I end up with a large number of easy to reheat, tasty nutritious meals,,, so I'm not cooking every second night,,, and keeping true to my Scottish heritage, and major Guzzi content,,, I can make a little meat in the stew pot go a long way,lol.

I have to admit that the picture above of the meat based chili by Lowryter, looked extremely tasty!,,, but if I ate that style on a regular basis, my digestive tract would grind to a halt & my wallet would be crying out in pain ;~)

Kelly