Chili

[eppo]

In looking for a good chili recipe, with no beans. Does anyone have a good one they would like to post? Something I could throw in a slow coke would be great.
Thanks

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[jrod62]

here some i did with pulled pork

http://www.smokingmeatforums.com/t/117089/pulled-pork-chili-and-2-butts-on-the-smoker-today

just leave the beans out. and cut back on the chili power if you dont want it to hot.

 

[SmokinAl]

Here's one. I used this in a chili cookoff and toned it down some. If you want more heat the ingredients at the bottom are from the original recipe.

Al’s chili cook off recipe

List #1

2 lbs. ground chuck 80/20

2 lbs. hot Italian sausage links

1 lb. thick cut bacon

List #2

1 lg. sweet onion

3 green onions

1 green pepper

1 red pepper

1 orange pepper

1 yellow pepper

2 jalapeno peppers

4 stalks celery

5 cloves garlic

8 oz. mushrooms

List #3

2# tomato sauce

2# diced tomato’s

1 pkg. chili seasoning ( I use French’s )

2 tbs chili powder

2 tsp cumin

¼ tsp worcestershire

2/3 tsp oregano

2/3 cu beef stock

Fry bacon until crisp. Save bacon grease.

Form 4 burgers with the 2# of ground chuck.

Put burgers & sausage links in smoker, smoke burgers about 1 ½ hours, and sausage about 2 hours @ 220. I put them in the smoker cold when I first light it up. If you let the smoker get to temp first then put meat in I would take a half hour off smoke time.

Chop bacon & burgers up into small bite size pieces, remove sausage casing & chop sausage into bite size pieces too.

Chop or dice all ingredients in list #2

Put ingredients in list #3, in large pot on med. heat, also add saved bacon grease

Add ingredient list #2 to pot.

Put burgers & sausage in smoker the same time you start cooking the other ingredients in the pot.

When done smoking and after chopping up, add burger meat, sausage, and bacon to pot.

Total cook time 4 hours, so meat will only be in pot 2 hours. Cool & refrigerate overnight. Reheat the next day. Enjoy!

 

The original calls for:

3 jalapeno's with seeds

1 1/2 to 2 packages of chili seasoning

5 tbs chili powder

1 tsp tabasco

2/3 tsp cayenne

 

[bwsmith_2000]

eppo,

     I'm going to do you a real favor. Below is a recipe for "Chili Verde." It's from one of our greatest posters (back from the Yahoo days.) SoFlaQuer is in Stuart & Palm Beach, Fl. He posted this recipe a long time ago and it has been used by lots of people. I won a local chili cook off with it. There are lots of great chili recipes out there but IMHO, this one is a classic. Hope you enjoy it as much as I have!

Jeff's Chili Verde

Ingredients:

7 Tbsp. Red Chili Powder
2 Tbsp. Green Chili Powder (optional)
2 Tbsp. Ground Cumin
1 Tsp. Dried Oregano (crumbled)
1 Tsp. Red Cayenne Pepper (optional)
2 Cups Onion (finely chopped)
2 Tbsp. Minced Fresh Garlic
2 Cups Green Bell Pepper (finely chopped)
1 Lb. Green Chiles
5 Red Chile Peppers
6 Fresh Tomatillos
1/2 Cup Fresh Cilantro (finely chopped)
1 (19 oz.) can Green Enchilada Sauce
1 (7 oz.) can Hot Salsa Verde (Green)
Lard or Oil (for browning)
1 (10 oz.) can Rotelle Tomatos and Green Chiles
2 (15 oz.) can Dark Red Kidney Beans (optional)
1 (15 oz.) can Light Red Kidney Beans (optional)
1 (15 oz.) can Chili Beans (optional)
1 (29 oz.) can Tomato Sauce
1 (29 oz.) can Tomato Puree
1/2 Cup Turbinado (Raw) Sugar
3 Tbsp. Salt
1 Tbsp. Lime Juice/or Juice of 1 Fresh Lime
3 1/2 Lbs. Smoked Brisket/Pork/Sirloin (Any Combination=3.5#) or Fresh Pork and Beef for browning. (Cubed)


In a small bowl, combine Oregano, Cumin, Chile Powders, Turbinado and Salt.

In Large Stock Pot combine enchilada sauce, rotelle tomatoes, salsa verde, tomato sauce and puree. Start on Simmer.

Brown meat in Lard/Oil with onions and galic. Drain and add to Chili Pot. (Omit this step if using saved Smoked Meat)

Comine Tomatillos, seeded chile peppers, Green Bell Pepper, onions and garlic (If no browning needed) into Food Processor and pulse to a fine chop. Add Mixture to Pot and stir.

Add Fresh Cilantro and Lime Juice. Stir

Now add your Chile Powder, etc. from small bowl. Add slowly and stir as you go.

Add Beans at this point. (If desired)

Cook at least 2 1/2 to 3 hours - stirring occasionally as not to burn on bottom. Thin or Thicken as needed.

To thicken: Combine 1/4 Cup White Corn Meal with 1/4 Cup Cold Half and Half and mix well. Slowly pour into Chile Verde while stirring. Let cook on Low for another 30 minutes. (This is how I enjoy it!)

Garnish with Chopped Onion, Mexican Cheese and Remaining Cilantro, as needed

"Chance Favors The Prepared Mind"

OTBS #002

ReplyQuote  Multi  

 

[eppo]

wow, this thread slipped though the cracks... definitly going to try that chili recipe next time.

I just grabbed one from the food network site, it turned out very good, but now i want to try this one.

 

[smokemonkey]

Ingredients

2 onions, chopped

2 bell peppers, chopped

3 cloves garlic, minced

1 lb lean ground beef

1 lb lean stew meat, small cubes

1 (14 1/2 ounce) can diced tomatoes (undrained)

1 cup water OR 1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

1/4 cup brown sugar

3 tablespoons chili powder

1 tablespoon cumin

1 tablespoon unsweetened cocoa powder

1 teaspoon oregano

1 - 2 teaspoons cayenne pepper

1 1/2 teaspoons salt 2 (15 ounce) cans kidney beans (undrained)

2 - 4 chili peppers, chopped (I use Anaheim peppers) Shredded cheddar cheese, sour cream, crackers - toppings of your choice.

Directions

1. Heat oil.

2. Cook onions, garlic and meat until brown.

3. Add tomatoes, beer, coffee, tomato paste and beef broth.

4. Add spices Stir in kidney beans and peppers.

5. Reduce heat and simmer for 2 hours.

6. Top with shredded cheddar cheese, sour cream, crackers, or whatever floats your boat.

7. Enjoy!