Chili

[Ed C]

I need your chili recipes. Please help. I found Sawtooth's. Kevin has some good recipes, but I can't find them.

Every one please post your chili recipes.

Saw have you ever dehydrated clili?

[Sawtooth]

Ed,

Yes, I have dehydrated my chili. I've found that it works out pretty well, but the pinto and kidney beans tend to break down some during the drying process and subsequent re-hydrating. After re-hydrating, they "mush out". Other than that, it's fine. You just end up with something (mushy beans) that will thicken up the water you add! It tastes the same as it does fresh...AWESOME.

[Kmassaro]

I've won two chili cookoffs with this one and a less refined version last year. 2 trophies in 2 years. It's a small bunch, but there were about 20 contestants this year.

I'm not a professional chili cook, or anything. Recipes are to be shared with friends. Enjoy.

1/2 lb bacon

1/2 lb elk italian sausage

1.5 -2 lbs elk sirloin, cubed.

1 large onion, chopped

1 small green pepper chopped

1-2 cloves of garlic, minced

1/2 tsp crushed red pepper

1.5 tbsp chipotle chili powder

1/2 tsp salt

1/2 tsp oregano

3 cups water

1 4 oz can tomato paste

1 cup fresh, diced tomato

1 cup tomatillos, diced

1 tbsp sugar

Peppers, below to taste. Be careful, it cooks down much hotter.

1 jalapeno, diced

1 serrano, diced (Careful with the serranos and jalapenos...the chili powder has got a bite all its own)


Cook bacon till crisp, drain and crumble.

Save drippings and set bacon aside

Brown sausage in drippings

Crumble or cut up sausage, set aside

Brown steak in drippings with onions, green pepper and garlic.

add cooked bacon, sausage, jalapenos, chili powder, red pepper, salt, sugar and oregano.

Stir in water, tomatoes and tomato paste.

Bring to a boil and simmer 1.5-2 hours

You can use other meats. I've done it with added pheasant, and won a trophy with that one. No tomatillos...no problem. Works fine with beef. I've been known to add a little tequila, but a little goes a long way.

The chipotle gives a delicious smoky flavor and a certain amount of spice.

Start with half the sugar, and add some more later. The sweet, with the spicy, and the savory, works better than you'd imagine.

Just don't add beans. You'll get excommunicated from Texas for that.

[Randy]

Speaking of beans...my wife attended a class awhile back on cooking with beans. They had chocolate cake and cookies where they substituted white beans that were soaked, cooked up then whipped in the mixer for the shortening. I didn't believe it at first...but it's pretty darn good.

I'll see if I can get the recipes posted up in the next few days.

[Robbie]

Chili Receipes
#3 Chili
Ingredients
3 medium –large onions(sometimes I use all yellow other times I mix and match,vadalla,red etc.)
3 bell peppers( I use 1red 1yellow 1 green)
2 jalepenos
OPTIONAL- hotter peppers habernaros etc
A couple cloves of garlic
8 or so dried tomatoes
1 large can tomatoes(I usally use whole and smush em up in a bowl ala Mario,but I guess you could used diced)
Spices- I use Emeril Southwest it contains the chili powder, cumin,paprika etc.
Cayane pepper
Meat- 3 lbs of round steak(faily lean but cheap/any lean beef cut
Beans- half a 1 lb bag each or black,red, and pinto
1 can beer
I cut the meat up into cubes and season salt pepper maybe some Emerils, I brown it in the dutch oven that I will use to cook the chili. Once it is brown I take it out and put it on paper towels gets rid of the excess grease. If there is a lot of juice I dump it out. For oil I use olive oil but I don’t think it matters.
In the mean time I put the beans in a pot(these are dried beans) with water salt and pepper and bring to a boil then simmer. They will be tender in about 2-21/2 hrs,about the time you are ready to add them to mix.
Also chop up the onions and bell peppers.
Chop up the hot peppers cleaning out the seeds and veins and not rubbing your eyes etc
Chop up garlic

Put some oil in the dutch oven(heat med-hi you have to tend to the stuff or it will burn etc) throw in the onions and bell peppers(yes it is a lot)
Once that carmalizes about 5-10 minutes add garlic, stir it up then add the hot peppers, stir it in a bit a couple of minites then add the spices(probably 2 tablespoons of emirls southwest ) stir it in it should have a chili smell
Once it is all mixed up add the can of beer, tomatoes, and cut up dried tomatoes(it is easiest to cut them up with scissors) stir it all up then add the meat . Bring to a boil then simmer until meat is tender. Salt to taste.(about 2 hours) when the meat is tender add the beans(no juice) and simmer additional 30 minutes.

I also make what I call quick chili. I reduce the amounts by about 1/3-1/2 depending on pot size. usally use about 1 lb of ground bison, beans are canned 1 pinto,1 red kidney, 1 black,(these are the 14-16oz size can). I go about it the same order except I put the meat in to cook after the oins,peppers,spices are done
add the meat when it is browned add the other stuff as before.
I usally drain the beans before adding
The 1 beer I usally only use 1/2 can on this one imagine you could drink the rest
spices I usta just use Emerils SW spice but haven't been able to find it lately so I use cummin,chili powder,garlic salt, seasoned pepper, and cayane pepper. As far as how much it will be about a 1/4 cup of total spice
Both chilis need to be served in good company.

[Ed C]

Just don't add beans. You'll get excommunicated from Texas for that.

Yep that's real chili.
I have elk sirloin, but no elk Italian sausage:confused:

You hear that Bush? Maybe Kevin B will help me?

[Kmassaro]

Just use regular old italian sausage. Or polish sausage. Just get the good stuff, not the blue light special, and you'll be pretty darn happy. Enjoy, Ed.

[Cleve]

I second the "no beans" philosophy:

Ed’s Red – Texas Chili

This recipe came from my late father-in-law, Ed Foote – hence, “Ed’s Red”. It's a real meat eater's chili!;)

Ingredients:
¼ cup vegetable oil
3 lbs. beef stew meat, or game such as elk or other venison
2 cloves garlic
6 tablespoons chili powder *
1 small can diced green chilies
1 teaspoon salt (or more, to taste)
2 tablespoons dried Mexican oregano
2 tablespoons Tabasco or Cholula pepper sauce (to taste)
1/3 cup corn meal

Heat oil in large, heavy pot or dutch oven. Brown meat in the oil. Add garlic, chili powder, green chilies, salt, and oregano. Stir well to distribute spices. Add one and one half quarts water. Bring to a boil. Reduce heat and simmer for an hour and a half, stirring occasionally. Test meat for tenderness and for spice levels, adjust salt or pepper sauce, if needed. Slowly stir in corn meal. Continue to simmer, uncovered, over very low heat for half and hour. Or can be prepared in Crock-pot, doing the initial browning in a heavy skillet and allowing 6-8 hours simmer time before adding the corn meal. After adding the corn meal turn the Crock-pot up to high to bring chili to a boil to thicken, then reduce the heat so it down'd scorch.

If desired serve over rice, beans, or cornbread.


*REAL chili doesn’t get its color from tomatoes, but from chili powder. The best flavor will come from chili powder bought in small bags in the Mexican food section of the grocery store. Also, great fresh chili powder is available at Savory Spice Shop (www.savoryspiceshop.com). The stuff in the spice aisle is not as fresh or flavorful –go for the good stuff!

Enjoy!!

[T&S Manufacturing]

Speaking of beans...my wife attended a class awhile back on cooking with beans. They had chocolate cake and cookies where they substituted white beans that were soaked, cooked up then whipped in the mixer for the shortening. I didn't believe it at first...but it's pretty darn good.

I'll see if I can get the recipes posted up in the next few days.
Just great. Chocolate beans?! It actually sounds not so bad but brother, you better sleep in yer own tent if ya eat this 'round the campfire!

[T&S Manufacturing]

Guys; all joking aside...ya simply can't eat chili on a campout unless you all sleep in yer own tent. It's suicide otherwise, I tell ya; suicide!

[flamingo 7]

This is the family recipie we've used for years. Rather mild and of the heritic "bean"variety, but simple & we love it. Diane makes Navaho fry bread and we eat the chili over that, topped with shreaded lettice, diced onions and cheese. She calls it Navaho tocos. Love it.

1 lg onion, chopped
1 green pepper, chopped
1 lb ground beef
1 lb can of tomatoes, cut up (undrained)
1 (8oz) can tomato sauce
1 tsp chili powder
1 ½ tsp salt
1 bay leaf
dash cayenne pepper and paprika
1 can (1 lb) red or kidney beans (undrained)
1 can (1 lb) pinto beans (undrained)

Brown onion, green pepper, and beef in a little fat. Drain fat. Add the remaining ingredients. Cover and simmer 1-½ hours. Add liquid if needed.

NOTE: Great with homemade bread and a tossed green salad. Or put on top of fry bread, and sprinkle with lettuce, tomato, and cheese.

[Ed C]

I made chili using Kevin's recipe. I used elk meat. I invited the boys over from rod and gun club. I received rave reviews. Thank you Kevin.

The reason Kevin won chili cook offs is this is a most excellent recipe.
If you like chili try this you will be most happy!

Kevin being kmassaro;)

[Kmassaro]

Thank you for the kind words, and good story, Ed. I'm glad you enjoyed it. Good recipes are to be shared.

[mark s]

Kevin,

Thanks for the chili recipe. Made a batch tonight and it was great. Best venison chili I've ever had. Couldn't find and still don't know exactly what a tomatillo is. Was worried with how much the recipe makes. Now that I've tried it, I'm worried that there isn't enough.

Mark

[Lost Arra]

My family has enjoyed Sawtooth's recipe and Kevin's recipe with venison rather than elk and a combination of both recipes (everything is better with bacon).

I have a daughter (older, married and a gourmet cook) who is a vegetarian except for game meat and freshly caught fish. She demands Sawtooth's chili recipe with venison when she and her hubby are visiting. That is worthy of a blue ribbon.

+1 on dehydrating chili

[Kmassaro]

Mark, here's a tomatillo. Glad you liked it, and you, too, Bob. There's just something about that recipe that comes alive....the tomatillos are a bit vinegary, and make it a little better with the other flavors.


http://en.wikipedia.org/wiki/Tomatillo

[KurtB]

Kevin, What do you think on substituting venison chorizo sausage versus italian? I actually have some of both but think the chorizo may work pretty well. Regardless there are some great recipes here.

[Kmassaro]

Kurt, the recipe is not finicky. I've used pheasant in with the elk. And pronghorn. And polish sausage when I didn't have the good elk Italian sausage.

Go for it. I think you'll be happy.

[jadias]

I'm currently trying to refine my Texas-style chilli, and consequently, my apartment smells amazing once again! This time I've basically got:

1lb diced beef
1lb diced pork
3 cups beef stock
5 chopped jalepinos
1/4 cup good-quality chilli powder
1/2 tbsp oregano
1 tbsp cumin
1 shot molasses
1 shot tequila
1/2 tallboy light beer (I would rather use something better but this is all I could get)
1 tbsp flour

Basically browned the meat in batches, threw it in the pot, added everything in together, and it's now simmering away for about 4 hours. Smells godlike so we shall see... :)



EDIT: Well, this turned out well. In fact, it's easily the best chilli I have ever made or, I think, tasted. I am definitely happy with the way this turned out!

http://img41.imageshack.us/img41/3148/25434367647136006601266.jpg (http://img41.imageshack.us/i/25434367647136006601266.jpg/)

[Lost Arra]

Since Chili Weather is upon us and I was looking for Kevin and Sawtooth's recipes I am bringing this thread back to the top for those who haven't seen it.
There's a bunch of good recipes on these two pages.

[mark s]

I need to try the other recipes on this thread, but wanted to put a plug for Kevin's recipe. I was stunned when my wife asked me to make a double batch for her "Cookie Exchange" with the neighbors -now thats high praise!

[crazyfish]

2 1/2 lb ground lean chuck
1 lb ground pork
4 garlic cloves pressed or finely chopped
1 cup onions chopped
15 oz. dark red kidney beans
15 oz. pinto beans
8 oz. tomato sauce
1 cup water
24 oz. beer (2 cans)
3 Tablespoons chili powder...i prefer "spice islands" brand
2 Tablespoons instant beef bouilion ganules
2 Tablespoons ground cumin
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons dark brown sugar
1/2 teaspoons ground coriander
1 teaspoon unsweetened cocoa
1 teaspoon texas pete hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

-roughly mix beef and pork together

-brown meat and drain and save 2 Tablesppons of the grease

-transfer browned meat to pot

-cook onion and garlic in grease until tender then add to pot

-add tomato sauce, water, beer, chili powder, bouilon granules, cumin, paprika, oregano, brown sugar, coriander, cocoa, and hot sauce

-rinse and add beans to pot, mix well

-bring to a boil, simmer covered for 2 hours

-mix cornmeal and flower in a bowl then add warm water and mix well

-stir into chili and cook covered for another 20 minnutes

i hope you like it. it's a little bit of effort but well worth it. this recipe won an award in a chili contest with 100 applicants for me last year.

[firecog]

This is a recipe I got from one of my co-workers whose daughter has a tomato allergy. Not a single tomato product in the whole thing. You can make it work for vegetarians too with the TVP (textured vegetable protein) although I'm guessing that's not going to be a frequent variation with the kif forum members

A fair amount of work but worth it.

V-Twin Chili

Soak:2# TVP or
Brown:5# of Venison. Brown and set aside.
Dice:
12 Red peppers
2 Green peppers
2 Orange peppers
2 Yellow peppers
1 large yellow onion, or 3 small
Dice and simmer for a sauce base. After simmering add one beer. I add Guinness.
To the simmered peppers add:
2 16oz cans black beans undrained
2 16oz cans kidney beans undrained
1 cup chili pepper powder
2 Tablespoons ground oregano
1 Tablespoon cumin
2 tablespoons dehydrated onion/garlic
2 tablespoons paprika
1 tablespoon cayenne pepper powder
11oz can Chilpotle Peppers in Adobo, chopped
AddBrowned meat or TVP. Simmer for hours. Add Masa flour to thicken. Serve with fresh shredded sharp cheddar cheese, fresh diced onion, sour cream, jalapeno's, chili powder, and salt.
Serves a crowd.

[mgutman]

I need to try the other recipes on this thread, but wanted to put a plug for Kevin's recipe. I was stunned when my wife asked me to make a double batch for her "Cookie Exchange" with the neighbors -now thats high praise!

Agreed. Just cooked up a batch tonight. Followed the recipe pretty much exact except with the occasional overflow of an ingredient...like more bacon! This one is awesome. Such a unique taste with the chipotle. And good burn. Thanks Kevin, it's great.