Favorite chili recipes?
I was looking for something to mix up and stick in the crockpot for dinner later. What are your favorite recipes?
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8 Comments:
I've been thinking that the off brand chili powder (the only one available in the little market I go to) gives my chili a bitter taste. This week-end I made a batch using
1 lb. ground chuck
2 cans of Rotel (with chili fixin's)
1 can of regular Rotel
2 cans of Bush's beans with mild chili sauce
about three tbls of Frank's hot sauce
and about three tbls of ketchup
Should be about six servings
tusti at 5:22PM on 10/25/09
GOOGLE : Springfield Chili . A Classic.
jfitz at 3:54AM on 10/26/09
A long time ago, I learned on netnews (rec.food.cooking; does anyone still remember rec.food.cooking?) from someone that chili powder is not a spice. It is an essential ingredient for chili.
These days we've been using Penzey's chili powder, and we've been quite happy with it. Years ago, I bought a bunch of Gebhart's, but that ran out long ago. Seems to be an out-west thing. Can't find it here on the east coast.
GKlose at 9:51AM on 10/26/09
I never make the same chili twice. It's too fun to change things up.
For example, instead of the tradition beef and kidney beans, try chicken and white beans.
Or if you like cornbread, and who doesn't, try baking the cornbread directly on top of chili.
orchidgirl at 2:14PM on 10/26/09
I like Tyler Florence's myself. It's from his first cookbook though it must be on the FN website too. It's just a completely New World chili that proves that the foods that grow together go together. I've made it on separate occasions with ground beef, ground turkey, and leftover Thanksgiving turkey all to incredibly satisfying results. He's got an assortment of chilis, beans, and crushed tomatoes as well as a hint of cinnamon, cornmeal for thickening, and bakers chocolate for smoothness. It's the perfect weekend slow cooker recipe.
Otabenga at 4:09PM on 10/26/09
Mine is awesome. First i toss some stew beef in a bit of flour and brown. Then I toss in the crock pot. I then saute an onion in the same pan as the beef deglazing with some diced tomatoes from the can. Add to crock pot. then put in the spices you like. I do cumin, chili powder, garlic, onion, mustard, liquid smoke, tomato paste, a couple cans of crushed tomatoes, etc...then i puree a can of pinto beans and add that as a thickener along with a can of kidney beans (not blended). cook on high for a bit then turn to low. So good.
kmgagne at 11:37AM on 10/28/09
I make a variation on Tyler's recipe as well. There are many ingredients, but it is simple to execute:
Beef Chili w/Chocolate
6–8 servings Cooking time: 3 hrs.
2–1/2 lbs. boneless chuck steak, cut into large cubes
1 quart beef stock
2 medium onions, diced
4 shallots, minced
5 garlic cloves, minced
4 medium bell peppers, roasted, skinned, and roughly chopped
1–28 oz. can whole peeled tomatoes
2 tbsp. tomato paste
2–15.5 oz. cans pink beans
1/4 cup cornmeal
2 tbsp. ancho chili powder
2 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. smoked sweet Spanish paprika
1 tbsp. dried oregano
1 tbsp. garlic powder
1/2 tsp. ground cinnamon
1 tbsp. unsweetened cocoa powder
salt & pepper
Season the beef cubes with salt and pepper, and set aside. In a small bowl, mix together the ancho chili powder, coriander, cumin, paprika, oregano, garlic powder, and cinnamon to make a seasoning mixture.
Place the beef cubes in the pot and add the stock. Add additional water, if necessary, to cover meat by 1”. Bring to a boil over medium–high heat, and skim off any foam that rises to the surface. Add in the onions, shallots, roasted peppers, and garlic. Stir in the seasoning mixture. Crush the tomatoes in a large mixing bowl with your hands. Add the tomatoes and the tomato paste to the pot. Simmer until the meat comes apart with no resistance, about 2 hrs. As it cooks down, add a small amount of water, if necessary.
Using 2 forks, pull the meat chunks apart into shreds. Drain and rinse the beans. Stir in the beans and the cornmeal. Simmer for another 45 min. uncovered. Stir in the cocoa powder and simmer another 5 min. Adjust seasoning to taste.
salpico at 12:43PM on 10/28/09
Thanks for reproducing tyler's recipe @salpico. I couldn't seem to find it on the FN website. This thread made me so hungry for chili the other night that I made it again, this time with ground buffalo. It was edible in only 30 minutes (I'm sure Rachael Ray has a 30 minute chili recipe), but I let it steep for about an hour uncovered to get good and thick since I made it without the tomato paste. I also added chopped chipotle in adobo as well as couple of jalapenos. In addition to the beans I added a can of very starchy hominy which really helped to thicken the chili so I omitted the cornmeal and instead of ground cinnamon, I let mine cook with two cinnamon sticks. It had a slightly bitter flavor so I added a rounded tablespoon of brown sugar also. I've always used baking chocolate in mine, never just plain old cocoa powder but of course the powder makes perfect sense!
Otabenga at 1:28PM on 10/28/09