Throwing lots of stuff in a pot! Chili!

UEAKCrash

It's that time of the year. Time to throw some shit in a pot and let it sit for hours. Many wars have been won and lost based on the merits of the opposing sides chili. Teddy Roosevelt has been cited to have killed a man for insulting his chili.

For a lot of people, chili is serious business.

I've been developing my chili recipe over the past 3 years now, and finally have sat down and typed of a full recipe of it. It's mostly just a lot of other recipes mixed together to form something I enjoy.

I have dubbed it...

Epic Chili

Ingredients:

1.5lbs Ground Chuck/ Round/ Sirloin
1.5lbs Bacon
1 Can light red kidney beans
2 Cans dark red kidney beans
1 Whole fresh garlic clove
1 Small yellow onion
6 Small Tomatillos
1 Medium sized jalapeño
2 Stalks of celery
1 Can golden sweet corn
2 Cans tomato paste
42oz Crushed stewed tomatoes

Crushed red pepper
Ground pepper
1tbs Cumin
2tbs Chili powder
1tsp Cayenne pepper powder
1tsp Paprika
Pinch of Salt
2tsp White sugar

Directions:

1. Chop the bacon into small pieces and fry. Put a dash of Crushed red pepper and ground pepper onto the bacon as it is cooking. Cook until crisp. Remove from pan, put on plate with paper towel and cover.

2. If using ground chuck, drain out bacon grease, only leaving what is coating the bottom of the pan. If round or sirloin, it is ok to leave some in. Mince up the garlic and dice up the onion and throw it into the pan with the ground beef. Cut the celery into small pieces and throw it in as it cooks. Cook the beef until brown.

3. Dice up the tomatillo and jalapeno. Put the beef, bacon, stewed tomatoes, and the three cans of beans into a large pot on medium heat. Stir well as until heated through. Reduce hit to a low simmer. Throw in the tomatillo, jalapeño, and can of corn in and stir well. Stir in the two can of tomato paste.

4. Season with cumin, chili powder, cayenne, paprika, a dash of ground pepper, sugar, and a pinch of salt. Stir well between each seasoning.

5. Let simmer for at least 4 hours, preferably 8, while stirring every once in awhile to keep it from sticking to the pan. I try to stir at least every 15 minutes.

6. Serve hot with shredded cheese and crackers.

Makes quite a bit of chili, perfect for any nerd gathering.

So what are some of your favorite chili recipes or concoctions?

HKPacman420

Oh man that looks good. I personally tend to stick to out of the can (faster), but homemade chili is greatness.

UEAKCrash

It is god damn delicious. I'm eating a bowl right now.

Henroid

Allow me to show you my ancient Chinese secret behind Chili.

If I may critique your chili, sir, I don't know if bacon necessarily works here. And only one jalapeno? Man up! Still, it looks pretty meaty to me.

Niceguy Myeye

I'll check this thread tomorrow after it's simmered all night and the spices have soaked in.

Camui

It seems like he is trying to go for a more hearty chili than a Texas hot chili. And I don't see why not the bacon, extra supporting flavors is always a plus.

Ticaldfjam

Not trying to piss on chili fans cherio's, cuz man I love me some gotdamn chilli, but is it ok health wise as far as a balanced diet is concerned? I understand that it is not supposed to be an everyday meal, but by the looks of the OP's picture, that amount chilli would take me three weeks to a month to fucking finish.

But mmmaaaaannn do I love me some chili? You bet your ass.

UEAKCrash

I assume it's not the best thing for you, but it shouldn't be too bad. Lots of beans and veggies, throw some lean meat in there. Really, it's up to you to make it as healthy as you want.

Mine makes a big ass batch, because it is designed to accommodate a bunch of people. I've got friends who are coming over solely for some chili tonight. Plus my wife and I will take some to work for lunches for the next few days.

Mechanical

Holy hell that looks delicious. Though I'd probably go lighter on the onion and celery myself.

UEAKCrash

I'm not a fan of celery or onions myself, either. The onions I diced up really small so it's just the flavor of them without the big nasty chunks. The celery, well, is sitting in the bottom of an otherwise empty bowl right now.

Gennenalyse Rueben

My grandmother makes great chili, though most of her ingredients come in a can. We don't use jalapenos or anything for heat, but I do tend to...er...secretly spice the thing up with a lot of ground red pepper.

deadonthestreet

UEAKCrash wrote: »

Lots of beans

Real chili doesn't have beans.

Though the chili in the OP does look pretty delicious.

firewaterword

Jesus, why do I click food threads when I'm really hungry? Why won't I learn?

Barrakketh

deadonthestreet wrote: »

UEAKCrash wrote: »

Lots of beans

Real chili doesn't have beans.

I would argue that it doesn't have bacon, corn, or celery in it, either.

UEAKCrash

I don't want to live in a world where those things aren't chili.

Barrakketh

UEAKCrash wrote: »

I don't want to live in a world were those things aren't chili.

This is my world. You are not welcome in my world!

Seriously, chili is definitely the one thing that bacon can't improve.

The Specialist

Barrakketh wrote: »

deadonthestreet wrote: »

UEAKCrash wrote: »

Lots of beans

Real chili doesn't have beans.

I would argue that it doesn't have bacon, corn, or celery in it, either.

None of these things belong in chili and that stuff in the OP is not chili.

That being said, it still looks delicious.

Edit: all you need is a new name for it. Something like "Spicy Bean and Burger Stew"

Henroid

I haven't had chili in a long time. Not the homemade kind at any rate. Last time I had it was at my best friend's house in California, and his dad had made it for chilidogs. They were going to throw the leftovers out but I said I'd eat it. So I had this massive bowl of chili in front of me and a spoon as my weapon.

Henroid

The Specialist wrote: »

Barrakketh wrote: »

deadonthestreet wrote: »

UEAKCrash wrote: »

Lots of beans

Real chili doesn't have beans.

I would argue that it doesn't have bacon, corn, or celery in it, either.

None of these things belong in chili and that stuff in the OP is not chili.

That being said, it still looks delicious.

I agree on the limed part, but it's not like they're a horrendous or distasteful addition to it. I guess it's like me with pizza. Pineapples don't belong there, but I see it making some amount of sense at least.

I would call it "Chili with a Twist," as opposed to epic chili!

The Specialist

Chili with a twist works too, I guess.

My mom makes something she calls chicken and dumplings. But she uses noodles and she cooks it so long the noodles start to fall apart. It's delicious and actually much better than most real chicken and dumplings I've had but I keep telling her she should stop calling it chicken and dumplings.

Sos

Those who say "no beans" for chili have long forgotten the origins of good cooking. Chili is a working class dish, not a high top yuppie sort of thing where you spruce it up with a bunch of things you don't really need.

In the days where Texas chili was a strictly no beans sort of deal it was because ground up cow lips and ears were the cheapest things you could get your hands on. Now beans are the cheaper and the beef is for flavor.

Now I have nothing against a man who will throw a whole hog into a pot when just a hoof would do, but there is definitely no shame for the man who is resourceful. A man who uses all of his tools is the man who can do more. Beans are one of those tools.

DasUberEdward

Alright everyone. I will introduce you to the greatest chili ever created courtesy of everyone's favorite cat Roast Beef.

Five Dollar Chili
This recipe is basically for a man who is alone in his life.

Ingredients

• 1 lb cubed beef stew meat (up to 1 1/2lb)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 3 tbsp chili powder
• 1 bsp cumin
• 2 tsp oregano
• 1 tsp salt
• 1/8 tsp pepper
• 1 can beef broth
• 1 can kidney beans
• flour for dusting the meat

1. Mince the garlic
2. Measure spices, salt, and garlic into a bowl.
3. In a large mixing bowl or plastic bag get the beef cubes coated with the flour
4. Heat oil in a large stock pot. Oil is ready when a little bit spittles up.
5. Shake flour from meat. Place meat carefully and do not move meat pieces once settled.
6. Let the meat get dark chocolate brown on a couple of sides. Shake up beef broth and pour it in. Throw in spices and stir up real good.
7. Simmer the meat for TWO hours with lid on. Stir around maybe once or twice.
8. Add the kidney beans to the mix and cook another forty five minutes to an hour. Uncovered. Meat should basically pull apart real easy and it's done.

Add some rice if you're feeling hearty.

(this recipe can easily be doubled if a friend comes into the man's life.)

matt has a problem

Sos wrote: »

Those who say "no beans" for chili have long forgotten the origins of good cooking. Chili is a working class dish, not a high top yuppie sort of thing where you spruce it up with a bunch of things you don't really need.

In the days where Texas chili was a strictly no beans sort of deal it was because ground up cow lips and ears were the cheapest things you could get your hands on. Now beans are the cheaper and the beef is for flavor.

Now I have nothing against a man who will throw a whole hog into a pot when just a hoof would do, but there is definitely no shame for the man who is resourceful. A man who uses all of his tools is the man who can do more. Beans are one of those tools.

Yeah, chili is just a stew, and stews are made up of whatever you have left over. The only thing that absolutely has to be in it is some kind of chili.

The Specialist

I've actually got a chili recipe from my uncle I've been wanting to try out. He puts lime juice in it and it is awesome.

The last time I made chili I made it with v8 which turned out ok, but I need something to thicken it up a bit. I love making chili but I still haven't gotten it just right.

Henroid

Time to post something relevant (and awesome):

http://www.youtube.com/watch?v=eIR0OUjfCCc

http://www.youtube.com/watch?v=3hOxXaRns5w

matt has a problem

That said though, I have eaten this chili, the bowl passed straight from Rick Bayless' hand to mine. (He's a really nice guy too)

http://www.chicagogreencitymarket.org/recipes/recipeDetail.asp?id=42

4 large ancho chiles, stemmed and seeded
3 garlic cloves, roughly chopped
1 teaspoon ground cumin
2 tablespoons vegetable oil or olive oil
3/4 pound Twin Oak ground pork
3/4 pound Heartland Meats ground beef
1 medium onion, cut into 1/4-inch pieces
1 1/2 teaspoons salt
1 15-ounce can fire roasted diced tomatoes, drained
1 cup Three Sisters Garden cooked black beans
1 1/2 cups small diced Iron Creek Farms butternut squash
2 tablespoons masa harina
About 1 cup shredded Brunkow 3 month white cheddar cheese
3 Genesis Growers green onions, cut into 1/4-inch pieces
About 1 cup slivered Genesis Growers radishes


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 30 minutes, stirring frequently to insure even soaking. 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. Brown 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 beef and onions. Stir, breaking up clumps, until browned thoroughly, about 10 minutes. (If there is lots of rendered fat, tip it off and discard.)

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 2 cups water and 1 1/2 teaspoons salt, simmer 45 minutes. Add tomatoes, beans, butternut squash and masa harina. 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 cheddar cheese, chopped green onions and radishes.

Crimson King

So when you say serve with crackers, does that mean actual crackers, or do you use cornchips like normal people?

UEAKCrash

I meant with white people.

A lot of people I know use those little round soup crackers. But, since I spent my money on picking up some fancy chili powder and cumin today, I decided to just use the club crackers I had around the house.

The Specialist

I cannot imagine putting cornchips in any kind of stew.

Also, what do you guys think of sour cream with chili?

Crimson King

The Specialist wrote: »

I cannot imagine putting cornchips in any kind of stew.

Also, what do you guys think of sour cream with chili?

Sure, why not? It's almost as good as cornchips.

I guess I don't really think of chili as a stew. It's basically what's in a taco without the hassle of managing your taco. Really can't see how it would work with crackers though.

Henroid

The Specialist wrote: »

I cannot imagine putting cornchips in any kind of stew.

Alton Brown knows what he's doing. If you can get the exact same effect and flavor with something easy to use or make, he's going to reference it. And if you think about it, breaking up chips and then allowing them to cook with everything will mean that they will be taking in liquid too, so you're not getting something crunchy, it's adding to the substance.

The Specialist

The crackers are to make the chili thicker. Once I add all my fixings (shredded cheddar, a few saltines and a little bit of sour cream) the chili in my bowl has the consistency of mashed potatoes. I guess cornchips would serve the same purpose, but I can't stand cornchips.

Growing up, chili was only "sort of" similar to whats in a taco. We always had kidney beans, the occasional stewed tomato, some onions, the seasoning and a fuckton of ground beef. I'm not narrow-minded about my food though, if it's good I'll eat it. I just might not call it chili.

The Specialist

oh I guess I misunderstood, I thought he was talking about adding the cornchips after it's cooked, not during.

Henroid

The Specialist wrote: »

oh I guess I misunderstood, I thought he was talking about adding the cornchips after it's cooked, not during.

On that note though, I could see using corn chips to eat the chili, like it's a chipdip!

Tofystedeth

roadfood.com on Shanghai Jimmy's Chili Rice wrote:

Shanghai Jimmy was a Minnesotan, I think, who mustered out of the army in the Far East after World War I, "went native," and stayed until the communists took over China in 1949. There are references to him in several books about life in China between the wars. One of his food operations was named "Jimmy's Kitchen," said to have been a white table cloth place in Shanghai. I think there is a place or places in Hong Kong and perhaps elsewhere in China today that do business under the same name. He may have had some family in Texas which was why he landed in Dallas.

He would put rice in a cardboard cup, topped with chili, chopped onion, a slice of margarine (the chili was about greaseless), grated cheese (a dried cheddar flavored powder) and a mild salsa ("Jimmy's") and it was great. Double orders worked two ways, twice as much of everything in a larger cup, or twice the chili for the same amount of rice. The spray dispenser lemonade seen in many fast food places went very well with chili rice.

There were stories that that the oilman Clint Murchison liked chili rice and was going to bankroll wider distribution and that a local grocery chain, Minyyard's, was going to market a Shanghai Jimmy mix ala Wick Fowler's, but they came to nothing. You see recipes for his chili but SFAIK they were not the chili.

Try your chili over rice some time. The result will be gratifying.

My dad used to rave about this place. Apparently it was common to eat your chili with some pickle relish as well. Pickle relish! Can you imagine such a thing!?

I can. It sounds kind of interesting. He said it was fantastic chili.

My mom used to make chili with barley in it. I like a nice, quite hot chili, that I then put some brown sugar in.

Imperfect

2 critical things to my chili:

* Jack Daniel's, and
* A pack of cream cheese.

You would not believe the difference these make. Further neat improvmeents I have learned over the years:

* A can of corn adds a lot - the sweetness intersperced with the rest of the chili is fuckawesome.
* Cooking the ground beef in chicken stock makes the whole thing very hearty.
* You can never add too much cumin. Or garlic.
* Serve with cornchips. (Tostito's nacho chips are great.) The chili goes further and tastes better.

CycloneRanger

That looks pretty good, but if I were making it I'd leave out the sweetcorn (doesn't that taste weird to you in a predominantly salty dish?), triple or quadruple the onion content (I love onions almost as much as George R. R. Martin), triple the jalapeno content, and maybe use pinto beans in addition to kidney beans. I might also throw in some kind of citrus; maybe lime.

It never occurred to me to use celery in chili, though.

The Cheese

http://www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108
I made this recipe a couple of weeks ago (pretty much - I adapted it to what I had lying around and threw in more chilis because I like my spice).

It was awesome - the squash I wasn't sure about but it turned out to be great, soaking up the yummy spicy flavours of the surrounding ingredients. Recommended.

Henroid

Does Jack Daniel's respond well to cooking?

HKPacman420

I've never had a chilidog, nor chili fries, but chili-cheese nachos are the best thing ever.

Imperfect

The JD boils off mostly - but it leaves an awesome aftertaste behind. It's not even a "whiskey" aftertaste, I have friends who hate whiskey who love it.