The new forums will be named Coin Return (based on the most recent vote)! You can check on the status and timeline of the transition to the new forums here.
The Guiding Principles and New Rules document is now in effect.
Teach Me Chili
Cognisseur
Registered User regular
Registered User regular
Hey folks,
I got an apartment with my girlfriend and she isn't the most adventurous eater. We eat a lot of chicken, pasta, rice, etc. She's not too big on red meat and beans. So I figured I could make myself some chili which gives me my happy quantity of both beans and red meat and best of all I can freeze it in soup-size tupperwares and keep eating it for days and days!
However, looking it up online, there sure is a ton of chili recipes. Lots. Infinite amounts. Can you guys help me out? I'm looking for a chili that's delicious but not too spicy and doesn't involve crazy rare ingredients or a bachelor's degree in cooking to concoct. Whatcha guys got?
Thanks!
I got an apartment with my girlfriend and she isn't the most adventurous eater. We eat a lot of chicken, pasta, rice, etc. She's not too big on red meat and beans. So I figured I could make myself some chili which gives me my happy quantity of both beans and red meat and best of all I can freeze it in soup-size tupperwares and keep eating it for days and days!
However, looking it up online, there sure is a ton of chili recipes. Lots. Infinite amounts. Can you guys help me out? I'm looking for a chili that's delicious but not too spicy and doesn't involve crazy rare ingredients or a bachelor's degree in cooking to concoct. Whatcha guys got?
Thanks!
Cognisseur on
0
Posts
1x green bell pepper diced
1x red bell pepper diced
1x onion diced
4 cloves of garlic diced
2 lbs ground beef
1 lb Pork Chorizo (this can be omitted, but it really adds to the dish)
3 thick strips of bacon
2x16oz cans of kidney beans
1x32 oz can of crushed tomatoes
the seasoning varies as I do it to taste rather than measured amounts but its roughly this
2 tblspn ground Cumin
3-4 tblespoon chili powder
1-2 tablespoons chili flakes (can be adjusted to be as spicy as you like)
Salt and cracked pepper to taste.
Cook up the bacon and throw into your stock pot. In the same pan saute your onions, peppers, and garlic until tender, throw into the pot. Brown the ground beef and throw into the pot. Cook the chorizo (this is pork so make sure its cooked, typically a dark brown) and toss into the pot. Add the beans and crushed tomatoes. Turn the heat to medium low and stir every once in a while. As soon as it starts to barely simmer add the spices and let simmer for about 1-2 hours (beans should be tender but not too mushy) stirring every 10-15 min.
Server with grated cheddar and sour cream. Voila!
BROOKE'S CHILI
1 1/2 lb lean ground beef (90/10 preferred)
1 medium onion
OPTIONAL 1 large or 2 small red peppers
32 oz can crushed tomatos
14 oz can diced tomatos
McCormick Chili Spice Packet
2 small cans kidney beans, one dark, one light
1 can chili beans
1 can of pinto or black beans (Brooke prefers black)
Brown beef in a separate pan, drain the grease (be sure to get 90/10 ground beef, any less will be greasy.. any more will be too lean and tasteless)
Chop up onion and one large or two small red peppers (your choice if you like pepper or not, this will make a difference)
so you chop up that onion and pepper into chunks you can stand to eat and cook them at the bottom of the giant pot you will be cooking the chili in
make sure they're soft
then add that ground beef in there and mix it all up so get gets that onion flavor in the meat
Dump in tomatos and spice packet
you got your onions, peppers, beef and tomatoes in there
drain all beans, add to chili
Add chili powder, salt, pepper, and cayenne to taste
Cook it about 45 minutes, don't boil it.. let it simmer.. which is like a medium heat with a few bubbles at the top
you will have good chili
1lb ground beef
1 large onion (vidalia if you can get it, but otherwise meh)
1 jar of salsa, your choice brand
1 can of refried beans
1 packet of taco seasoning (I actually bought a big plastic container of it, McCormick brand. It will last you FOREVER)
1 tsp cumin and oregano to taste
1 tsp dried garlic bits
1 chipotle chili in adobo sauce, finely minced (these are very spicy and come in a can in the mexican isle. I use more because I like my chili more spicy, but you can skip this ingredient completely if you want less spicy.)
First, brown the meat in the pot you are going to use for the chili, dumping it into a strainer when it's done (to drain the extra liquid fat). Cut up the onion and saute with EVO. Then dump the meat back in, adding the salsa, refried beans, spices and minced chili pepper. Fill the bean can with some water (about half way) and put that in this mixture as well. Mix and put on low heat. Simmer the whole thing for half an hour. Eat with tortilla chips and bloat from fullness.
http://www.youtube.com/watch?v=eIR0OUjfCCc
http://www.youtube.com/watch?v=3hOxXaRns5w
1 ~500 ml can of diced tomatoes
1 larger than 500 ml can of crushed tomatoes
1 ~500 ml can of red kidney beans, drained
1 ~500 ml can of six-bean mix (not soup), or any other kind of beans
~250 g of white mushrooms, chopped pretty small and thin
~300-400 g of extra lean ground beef (or turkey or whatever - chicken doesn't go as well though)
4 stalks of celery, chopped
2 red bell peppers, chopped
1 green bell pepper, chopped
Some chili powder, not a lot
Some chili garlic sriracha, not a lot
Cook the meat, drain any fat or oil, toss it in the slow cooker, toss everything else in, mix it up, put it on low for 7-9 hours and come back for good chili. I'm sure you can just cook it on the stove if you wanted.
1 Can Black Beans
1 Can Kidney Beans
1 Can Diced Tomatoes (Stewed if you prefer, or the kind with chilies in it work, as well)
1 Beer (I prefer pabst blue ribbon, sometimes amberbach)
1 Chopped Onion
2 Cloves of Garlic
This is the base I use pretty much every time. To this, you can add various meats, peppers, veggies, anything. In the winter, I like to add 1-2 potatoes to it to make a heartier, thicker chili. Chorizo is great for flavor, very fatty though, so drain the grease after cooking it, and before adding it to the chili. Ground turkey breast is great as well. My personal favorite, though, is chicken sausage (lighter, and flavorful).
There are many schools of thought to the types of chili that are preferable, especially heat wise. I avoid adding hot sauce, it doesn't have that great jalapeno taste like fresh/canned peppers do. I find that 1 jalapeno is about right for my taste, sometimes more depending on how old the pepper is, and the type. I like tasting the other things in the chili besides the peppers. I've also used canned chili peppers, the imported kind from mexico are the best, they come with carrots in them, as well. I just dump the whole can in, juice and all. Canned pepper seem to be milder and more flavorful. Remember, you can always make it hotter, but getting rid of the heat isn't usually an option.
I cook for 2-3 hours, and serve with a side of chopped onions/chives, extra sharp cheddar, sour cream, and crackers, sometimes country fries or baked potatoes.
White chili is amazing, too, let me see if I can find my recipe for that.
Edit:
Also, a lot of taco seasoning is mostly cumin and salt, so adding cumin in addition to some taco seasoning may be redundant.
1 lb of ground beef
2 cans of Chili beans
1 can of Tomato soup
Brown the ground beef. Add the beans and soup. Add water as desired to thin the chili. Cook at low-medium heat for 1-2 hours.
...
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.
Ingredients
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (16 ounces each) black or kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges
Instructions
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
Was going to post this.
Seriously, every food thread should have at least one Good Eats YouTube link.
I'm sorry. I tried to watch the video. I tried to watch both, in various areas. I'm sure there's a lot of good advice and interesting facts about chili preparation in there but I simply can't listen to that. I don't care if it's meant to be satire or wit or whatever else; but between the voices and the dialogue it's just annoying as hell to listen to. Ugh, I think I need to go shower, I feel dirty.
You can always mash the beans up with a spoon to break the skin up, then throw them in the the chili for even mushier beans.
He probably uses a lot of uni-taskers too.
The chilli epsiode was one of his more extreme, as he did the character for the whole show. My favorite is The Colonel.
You can freeze forever, thaw it out whenever you want some more. I make a massive portion at once -- at least a kg. of ground beef, 4 or 5 large cans of tomatoes, 2 or 3 large cans of kidney beans (drained and washed), plus all the veggies, often a couple peppers, at least 20 decent sized mushrooms, celery, 2 or 3 large onions, etc. I'll have chili available for months afterwards.
Only tips I can give are to make sure you get the right chili powder. For some mysterious reason there are more than one thing called chili powder and they aren't anything alike. Try and smell them, if you can -- one will smell like chili. And it will taste like chili. The other is just hot and has no flavour at all. I've been burnt before, so I'm very careful to check now.
Also, as with most sauces and sauce-like things, you should take it off the heat and let it sit for 5 or 10 minutes before you eat if you want it to thicken. Four or five cans of tomatoes, even with a bunch of veggies and the kidney beans, will usually be pretty runny. And also just like other sauces, it'll thicken in the fridge. The next day it'll be a completely different meal.
Almost forgot the garlic. I add plenty of that.
Anyone want to beta read a paranormal mystery novella? Here's your chance.
stream
Some recipes call for chocolate -- usually semi-sweet or dark. Strangely enough, it works out alright.
Anyone want to beta read a paranormal mystery novella? Here's your chance.
stream
He was in one of his characters, though like a friend of mine, you guys really over react to it...
Anyway, here is the recipe:
http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe/index.html
And here is the recipe for the chili powder (much better than the stuff you can buy...if you are willing to put the time into it of course):
http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html
If you do not have a pressure cooker, following the same recipe, after you sear the meat, you can cover your pot (use a good pot like a dutch oven or something) and put it in a 350 degree oven for several hours. The longer the more flavour.
The basic things to get out of his recipe (the episode) is:
- try not to use pre-made chili powder for you can make better.
- You can use tortilla chips as a thickening agent for the chili (and it works pretty well too).
- You use alcohol to bring out more flavours in the tomatoes.
- use meats that do not dry up and well taste bland over cooked, like beef chuck and pork butt (both shoulder meats of the respected animals), since the longer you cook the chili, the more flavourful it will be.
And eat it with sour cream. That's the best way.
Anyone want to beta read a paranormal mystery novella? Here's your chance.
stream
In an episode with grits (IIRC), no less.
1 lb ground beef or turkey
2 cans Bush's mild chili beans (just the beans)
Ketchup
Taco Bell packets
Brown the meat, adding salt, pepper, etc, toss it in the crockpot with the chili beans and two cans full of water to get all the stuff outta the cans.
Add a tablespoon or so of ketchup, chili powder, then three or four of fire, hot, and mild taco bell packets. Red pepper and garlic are good additions here too.
Cook in the crockpot on high for a couple of hours, then low for three or four more hours. It's great since it makes the whole house smell like nummy chili.
I'm a spice wuss, so this is spicy to me. :P Hubby is the heat dude, and he says it's "A little spicy." But it's certainly cheap and easy.
1 pound hot italian sausages, cut into 1 inch lengths
1 pound sweet italian sausages, cut into 1 inch lengths
2 pounds ground buffalo
1/4 cup olive oil
2 cups coarsely chopped onions
6 cloves garlic minced
2 green bell peppers, coarsely chopped
2 red bell peppers, coarsely chopped
6 fresh jalapeno peppers
1 cup dry red wine
1 cup chopped fresh parsley
3 cans 35 oz each, italian plum tomatoes
2 tablespoons tomato paste
6 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon dried basil
2 tablespoons salt
1/2 tablespoon fennel seeds
2 tablespoons freshly ground black pepper
2 pounds ripe plum tomatoes
grated Monterey Jack cheese
I cook the sausage and buffalo on a skillet, as well as the onions/garlic/peppers. Everything then goes in a pot on the stove.
If you do all six jalepenos and all 6 tbs of chili powder it will be quite spicy though.
http://en.wikipedia.org/wiki/Naga_jolokia
I'm Jacob Wilson. | facebook | thegreat2nd | [url="aim:goim?screenname=TheGreatSecond&message=Hello+from+the+Penny+Arcade+Forums!"]aim[/url]
Its kind of common sense that more peppers = more heat. Some people enjoy actually eating and tasting the other ingredients of their chili, not having a capsaicin pissing contest. Heat is good, yes, but heat for the sake of heat is fucking stupid. Hey, lets add some Blair's 16 Million Reserve to our chili guys, then we'll get some real heat! Because chili is entirely about heat, fuck the other ingredients!
But you have the basics with all the recipes posted, as you notice the core to all of the recipes are the same but lots of little differences. Just take that core and make it your own.
Yeah, chili is quite the varied dish.
Throw some meat and peppers and tomatoes in a pot, cook it and you've got chili.
My office has an annual Chili Cook Off, and I've seen some wacky stuff there. It's like folks will just clean our their fridges and throw stuff in a pot. It's great
I am a big fan of buffalo meat chili and venison chili though. Buffalo is somewhat common here in Virginia, as places like Giant carry it. For venison you'd probably have to shoot it yourself
Hmmm... thread is making me hungry. Can't wait til winter, when the wife and I make "man soup" (which is what she calls chili).
-1 lb browned ground beef
-1 jar of (medium or spicy) salsa
-1 tomato, diced up
-1 pepper, diced up
-1 can of red beans
-chili mix packet
-brown sugar to taste
-any other vegetables i have around that might be good (I've been enjoying the southwestern corn frozen packets)
That's... chili heresy.
Also, beans are an excellent substitute for meat, for those that enjoy vegetarian chili.
Heh, that's kind of funny. I've had a couple of people tell me that beanless chili was not "real chili".
It's quite common ('round here anyway) to have both beans and meat in chili.
Yeah, I typically use venison as my go to for chili. Its slightly gamey taste just marries so well with the flavor of tomatoes, much better than beef. But then again my step-dad is a hunter and maxes out his tags (2 bow, 2 shotgun) every year so I have all the free venison I want