Chilli

[One_Medic_Army]

So just wondering who else here makes it, and what weird/unusual things you do to it.

Mine's a old Frugal Gourmet recipe I've messed with over the years.
I add some cinnamon, white pepper, and cajun seasoning; use steak instead of ground; and generally make a double batch with extra shallots.

[BisonJerk]

Been making the version out of my mom's old Better Homes and Gardens (1967?) for a while. Pretty simple recipe, with ground beef, onions, bell pepper, kidney beans, tomato, and seasons.

Recipe calls for tomato puree and "broken up" tomatoes, but I just substitute crushed tomatoes for both.

Make between a double and triple batch and it feeds us dinners for about a week. Serve with some warmed tortillas and butter, or with tortilla chips. Garnished with grated cheddar and raw onions.

[M's]

Although I make a chilli on a regular basis, my recipe changes on how I feel that day.
When it's warm out I chose to lean torwards the lighter vegetarian version.
Then as it start cooling off outside, it becomes a little more hardy.
But it will always have fresh garlic, extra cummin, dried whole chilli peppers.
Then whatever else I want to toss in.

[Mal.TVR]

I use the same recipe as BisonJerk, but I'm not very adventurous. I'd like to start experimenting so that one day I have my own super sweet chili recipe.

Also reddit had a 2am Chili recipe posted that I might try, lol.

[Gizanked]

if anything makes chili better it is a wonderful little thing called ancho chiles in adobo sauce. emphasis on the adobo sauce

[Jesus_Faction]

I just bought a crock pot today for $5 off Craigslist, so game on

[One_Medic_Army]

Careful when using a crock pot, some of the cheapo ones you can't leave the lid off, and thus nothing cooks down at all.

I'm currently in the middle of a 10lb (approx) batch of my chili, takes a while but feeds my house for a couple weeks.
There will be pics.

[OldMan]

Well being a chef with an award winning chili, I'd love to tell you all about it. But then I'd have to kill you all, and I don't want to do that. My winning recipie does include chorizo sausage though, and real black beans and spices I get from an old woman in Mexico, not kidding about that last part at all... Every fall I make several batches and donate about 7 gallons to a local food pantry fundraiser. They invite all the local restaurants and for $5 you get to sample all the various chilis from the area and all the money goes to the pantry. It's a great event that grows every year and all the locals really look forward to it. I then serve it in my restaurant for the next couple of days, it's a huge hit.

One of my favorite chili recipies is a black and white chicken chili, with black and white beans, lots of dark meat chicken and the traditional chili spices, cumin, garlic, onions, chili powder. I also include celery in that recipie, and very few tomatos so the bulk of the liquid is not too acidic. It's great with jalapeno cornbread. If you want the exact recipie let me know and I'll dig it up and post it!

[One_Medic_Army]

Adventures in chilli:
Started cooking at about 12:30, started simmering the chili at around 5, and now it's a bit after 10 and I am hungry for this to be done.

VIEW CONTENT:

6lbs of meat in the pot, 3lbs of shallots in the pan. Unfortunately our large pan got the non-stick coating scorched enough it's peeling off, so I had to use the small one.


The rest of my ingredients.


Shallots+green chiles+tomato paste. This stuff is thick.


Spices stuck in a bowl, I generally measure them out into a separate container first, so any mistakes don't mess up the meat or shallots.


Mixed the spices into the shallots+tomato+green chile stuff, then dumped it on top of the meat.


Boiled beef broth, plus a bit of crumbled saffron.


Added in the broth and stirred it up.


About 1.5 hours later I added in the beans, and then let it simmer for a while.

As of right now it's been cooking for about 5 hours, getting close to ready.

[MateoTheBold!]

Well being a chef with an award winning chili, I'd love to tell you all about it. But then I'd have to kill you all, and I don't want to do that. My winning recipie does include chorizo sausage though, and real black beans and spices I get from an old woman in Mexico, not kidding about that last part at all... Every fall I make several batches and donate about 7 gallons to a local food pantry fundraiser. They invite all the local restaurants and for $5 you get to sample all the various chilis from the area and all the money goes to the pantry. It's a great event that grows every year and all the locals really look forward to it. I then serve it in my restaurant for the next couple of days, it's a huge hit.

One of my favorite chili recipies is a black and white chicken chili, with black and white beans, lots of dark meat chicken and the traditional chili spices, cumin, garlic, onions, chili powder. I also include celery in that recipie, and very few tomatos so the bulk of the liquid is not too acidic. It's great with jalapeno cornbread. If you want the exact recipie let me know and I'll dig it up and post it!

I would very much like this recipe Oldman; throw in the recipe for the jalapeno corn bread and I will make you a happy man!

Adventures in chilli:
Started cooking at about 12:30, started simmering the chili at around 5, and now it's a bit after 10 and I am hungry for this to be done.

VIEW CONTENT:

6lbs of meat in the pot, 3lbs of shallots in the pan. Unfortunately our large pan got the non-stick coating scorched enough it's peeling off, so I had to use the small one.


The rest of my ingredients.


Shallots+green chiles+tomato paste. This stuff is thick.


Spices stuck in a bowl, I generally measure them out into a separate container first, so any mistakes don't mess up the meat or shallots.


Mixed the spices into the shallots+tomato+green chile stuff, then dumped it on top of the meat.


Boiled beef broth, plus a bit of crumbled saffron.


Added in the broth and stirred it up.


About 1.5 hours later I added in the beans, and then let it simmer for a while.

As of right now it's been cooking for about 5 hours, getting close to ready.

Mmmmmm....that looks pretty good One Medic.

[zookie]

Well being a chef with an award winning chili, I'd love to tell you all about it. But then I'd have to kill you all, and I don't want to do that. My winning recipie does include chorizo sausage though, and real black beans and spices I get from an old woman in Mexico, not kidding about that last part at all... Every fall I make several batches and donate about 7 gallons to a local food pantry fundraiser. They invite all the local restaurants and for $5 you get to sample all the various chilis from the area and all the money goes to the pantry. It's a great event that grows every year and all the locals really look forward to it. I then serve it in my restaurant for the next couple of days, it's a huge hit.

One of my favorite chili recipies is a black and white chicken chili, with black and white beans, lots of dark meat chicken and the traditional chili spices, cumin, garlic, onions, chili powder. I also include celery in that recipie, and very few tomatos so the bulk of the liquid is not too acidic. It's great with jalapeno cornbread. If you want the exact recipie let me know and I'll dig it up and post it!

Oldman, you have been formally invited to our humble home to serve us dinner. Thank you for the offer.

By viewing this post we will consider it your RSVP.

[One_Medic_Army]

I'm interested in what spices you use OldMan, always worth finding some new seasonings.

[Mal.TVR]

Please spread the good word Oldman. We can call it TheVille Chill...i