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It's time for chili!

post #1 of 7
Thread Starter 
Good morning all!

Posted this in the beef section, because I know that my wife likes the ground beef-based variety...

Does anyone have a good chili recipe that they wouldn't mind sharing with the class? biggrin.gif

Mine is pretty good, but I'm looking for something different this season, or something I might add to my base recipe.

I usually brown onion and ground beef, combine w/ tomato sauce, diced peppers and tomatoes, beans, spices, etc.

It's mid 50's here and dipping down into the high 30's at night - so chili season is officially upon us here in Central IL!
post #2 of 7
Yes It Is, and I have about 100 Chili Recipes if not more...
post #3 of 7

Tommy's world class chili

This recipe is a Sticky on the SMF site:

Tommy's World Class Chili

It's got all the right ingredients and is something I've been wanting to try.
post #4 of 7
http://www.astray.com/recipes/?search=chile There might be a couple in here you might try. I have many kinds I make-some with ground meat, I prefer small cubed meats.and remember a good Texas chili ain't got beans.
post #5 of 7
There are as many recipes for chili then there are recipes or shrimp. I our house their are two very differant the wife and most of the kids what chili with beansand ground beef but for me and the othe kid it's chunks of meat (sirloin) and no beans both have differant levels of heat alsomine is hot and their you could put on butter. So google chili and you'll find enough to keep you cookin for a yearor so.
post #6 of 7
I recently found a recipe at thespicehouse.com. It looked promising so I might have to try it. I have not made it yet so I can't give you a review.

Ingredients Serves / Yields

Approximately 3-4 quarts
Preparation Instructions

Set aside half of the onion, peppers, and garlic. In a large pot brown the ground meat with the remaining onion, garlic, and peppers. Drain the fat. Add the tomatoes, fill the empty 28 oz tomato can with water and add it. Add the tomato paste, the various spices and herbs, and remaining onion, garlic, and peppers. Cover and simmer for one hour. Then uncover and simmer until thick, usually three or four hours.
Helpful Hints

1) The individual ground chili peppers add a dimension you can't get from supermarket chili powder. 2) The chipoltes and pasilla de oxaca peppers that I use come dried and must be reconstituted before using. I use the left over water in the initial stage, adding enough from the tap to fill the can. 3) It's best if your chili is very watery to begin with because the longer it simmers the better the flavors blend. 4) I buy all of my spices and dried herbs from a place in Chicago called The Spice House.
This recipe comes from literally years of experimenting. The final product is a very smokey, spicy chili that should make your head sweat and you lips burn. If it's too hot, cut out the pasilla de oxaca (6-8 on a heat scale of 10) and/or the ground chipolte pepper. If it isn't hot enough add some ground habanero chili powder. Also, the measurement for the herbs, salt, and black pepper are approximate as I cook by the smell and taste method, i.e. it's spiced right when it smells good. I don't add salt til it's almost done if I add it at all.

This recipe was provided by Bill Durkin from Long Branch.
post #7 of 7
This isn't the best chili in the world, but it is mighty good -- the best that is anywhere near so quick and easy:

3 pounds ground beef
1 medium onion, chopped
3 packages of chili seasoning (choose mild, medium or hot to suit your taste)
3 cups water
4 cans Ranch Style Texas Beans, with liquid
2 8-ounce cans of Tomato Sauce

Cook ground beef and onion in dutch oven (or a heavy sauce pan) until meat is brown.
Add remaining ingredients, stir together, cover and simmer for 20-30 minutes, stirring occasionally.
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