Reply With Quote
Oh, man. A chili throw down!!
I like to try different recipes. Thanks.
Oh, man. A chili throw down!!
Oh god, here we go again.
Here's a recipe from a Rachel Ray cookbook that I make all of the time because it's good and it's fast ...
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground in
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
Place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and in to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
1 lb ground chuck
1 lb stew meat / chili cut
1 can tomato paste
1 can tomato sauce
1 can stewed tomatoes
1 can Ranch Style or Red Kidney Beans
1 white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, finely chopped
Salt, Pepper, Chili Powder, in, and Paprika to taste. I'll usually also throw in some parsley and cayenne pepper or pepper sauce.
Brown the meat in a large pot or saute pan. Remove from pan and drain. Saute garlic, onions, bell pepper, and any other vegetables of choice until soft. Add stewed tomatoes, tomato sauce, tomato paste, and 1 cup of water. Stir, add meat, stir. Add seasoning to taste. Simmer over a low heat preferably at least 30 mins; the longer the better, and is one of those things that is good to let go and let people eat when they will.
Pretty much picked this recipe up from my Ma, and it was always a comfy dinner on cold nights.
Last edited by Dex; 03-04-2009 at 01:07 PM.
I use both pork and beef. Beans, onions, garlic, in, chili powder, bay leaf, oregano, crushed tomatoes, some whatsthishere sauce, S&P to taste and some hot sauce. I'm sure I'm missing something else that I throw in.
Eric Cartman does
It seems like I never make chili the same way twice but it's always good. The one thing I always use is beans; I know there's a controversy as to whether real chili has beans or not.
And I like to use home made beans, so I freeze some for chili every time I make a pot.
Thanks for the recipe.Here's a recipe from a Rachel Ray cookbook that I make all of the time because it's good and it's fast ...
2 to 2 1/2 pounds lean ground sirloin, turkey or chicken
1 large onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and chopped
2 tablespoons (about 2 palmfuls) chili powder
2 teaspoons (half a palmful) ground in
Salt and freshly ground black pepper
3 tablespoons tomato paste
Hot sauce, to taste
2 tablespoons Worcestershire sauce
1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
Place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
Yea, chili enthusiasts always blast me once I tell them I put beans in mine too.
"Texas Chili" technically shouldn't have any beans, and some chili contests won't even accept chili with beans in it. The reason for this was beef is plentiful in Texas and chili was a staple among cattle towns. As the recipe moved East, more ingredients started to find their way in, and beans were used as a partial subs ute for meat as beef was more expensive in these areas.
So technically, the 'purists' are right....but I still like my chili better with beans in it.
Methinks I watch too much Good Eats!
You do chili too?
Damn dude ...
You're welcome.Thanks for the recipe.
I don't make it with beans because no one in my house likes them except for me ... but the entire recipe that comes from is for her Chili Cheese Fries and a side salad (which I make all of the time because they are badass):
Ingredients
Preparation
- 4 very large Idaho potatoes, cut lengthwise into 6 wedges
- 2 tablespoons grill seasoning
- 2 tablespoons plus 1/4 cup extra virgin olive oil (EVOO), plus additional, divided
- 2-2 1/2 pounds lean ground sirloin, turkey or chicken
- 1 large onion, chopped
- 3-4 cloves garlic, finely chopped or grated
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chili powder (about 2 palmfuls)
- 2 teaspoons ground in (half a palmful)
- Salt and freshly ground black pepper
- 3 tablespoons tomato paste
- Hot sauce, to taste
- 2 tablespoons Worcestershire sauce
- 1 bottle dark beer, such as Negro Modelo, or 1 1/2 cups beef or chicken stock
- 3 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons yellow mus
- 1 cup milk
- 1 cup chicken stock
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons red wine vinegar
- 1 head romaine lettuce, chopped
- 1 seedless cu ber, chopped
Preheat oven to 450ºF.
Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time.
While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and in to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mus into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.
In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cu ber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.
my favorite recipe
Open can.
Pour contents into pot.
Heat pot on oven for 8-10 minutes.
Consume contents.
Do you read her magazine?You're welcome.
I don't make it with beans because no one in my house likes them except for me ... but the entire recipe that comes from is for her Chili Cheese Fries and a side salad (which I make all of the time because they are badass
There's always one smart ass.my favorite recipe
Open can.
Pour contents into pot.
Heat pot on oven for 8-10 minutes.
Consume contents.
Wait . . . RR has a magazine?
1 can of red kidney beans
1 large onion
2 cans of whole peeled tomtatoes
Chilli powder
ground beef to your liking
any type and amount of pasta to your liking
1. Bring water to a boil in a pot and add pasta. coock until tender.
2.Cut up onions and canned tomatoes
3. Add oil and a little water to a very large pan. Add beans, cut tomatoes, cut onions and ground beefto the pan.
4. Coock until beans open up and all the juices have dried up. Add chili poweder to your liking about half-way through.
5. Serve over pasta
* This recipe isn't really exact. This is how I make chile and I find it delicious.
Last edited by David Bowie; 03-04-2009 at 02:36 PM.
They do make some pretty good chili in a can.
Bush makes (or used to) make a pretty good starter called Chili Magic, just add ground meat.
Also, H-E-B sells a mix for chili that comes in a glass jar, it costs about seven bucks, but it's good, just add meat as well.
Chilli's is where Business happens! -Small Business Magazine
That's what she said!
Tritip makes for good chili meat.
Ingredients
• 12 oz tomato paste
• 16 oz tomato sauce
• 3 24oz cans red kidney beans (drained)
• 6 Tablespoons garlic powder
• 3 Tablespoons onion powder
• 2 Tablespoons ground in
• 2 Tablespoons parsley
• 2 Teaspoons oregano
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• 1 Tablespoon chipotle powder
• 1 Teaspoon habenero chile powder
• 1 medium onion, chopped
• 4 whole red habeneros (deveined, deseeded and chopped)
• 6 jalepenos (deveined, deseeded and chopped)
• 2 New Mexican chiles (deveined, deseeded and chopped)
• 1/2 pound elbow macaroni
• 1 pound steak of choice
• 1 pound ground beef
• 1 pound ground pork
• 6 oz beer (1/2 can)
Directions
Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, in, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. while this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions.
I like to cook, cuz I like to eat.You do chili too?
Damn dude ...
And good food doesn't like to make itself.
It sure as don't!
You don't use beans in real chili because the flavor is too dominant.
If you want beans, then make a pot of beans and put chili powder and in in it.
but it's still not chili.
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
