Chili

[promod383]

Anybody got a good chili recipe? I got a bunch of venison I want to put to good use.

Thanks
Jerry

[Heath]

Phil? Any suggestions?

Seriously Jerry, I know the guys here give Phil a bunch of flack about adding salsa to his chile but I found out from some chile cookoff winners that their secret ingredient was Pace Salsa. I tried it my next chile cookoff and came in second. I lost to one of the guys that gave me the secret. I don't have any recipes right now but I'll look if noone offers theirs.

[BBQchef33]

i dont think anyone who was at Bash I will speak poorly of my chile ever again. In fact Ray, our only qualified judge, says it was the best he ever had.

So boys, flack away. I like my chile, and I will make more believers @ Bash II.

jerry, Recipe is on the way.

[in2que]

Did someone say Chili?! :D

I don't know how the non Texans do it, but for 16 years I was in The Chili Society annual Chili/BBQ cookoff. CASI rules. I have a couple recipes that had lines forming to sample it. One thing is the rules say nothing in there but meat. No beans, bell peppers, corn or anything else you could identify but chunks of meat. Those are the rules. If you want onion or garlic, you use granulated. If you want to add jalapenos, take them out when it's done. No whole tomatoes or pieces either. I will dig a recipe up. It's pretty darned good too!

[Oldtimer]

Nothing against CASI but I like to add all the other stuff for filling.

[in2que]

Nothing against CASI but I like to add all the other stuff for filling.

That's how I felt in the beginning, but then it kind of started growing on me. Now I just won't add anything solid. I'm brainwashed!

[BBQchef33]

Im with brian.. My chile is all meat, no beans, but it has whole tomatos, fresh onion & garlic, peppers and.......................... shrooms.

[willkat98]

Just mash your beans into a paste, then add them.

What the fun of chili if there no risk of ****ting yourself with each and every fart?

[in2que]

Just mash your beans into a paste, then add them.

What the fun of chili if there no risk of ****ting yourself with each and every fart?

That's the beauty of it...with nothing but meat you can't crap for days; much less fart :lol:

[willkat98]

Im with brian.. My chile is all meat, no beans, but it has whole tomatos, fresh onion & garlic, peppers and.......................... shrooms.

You mean a farking ton of mushrooms.

Sit there for 20 minutes picking the farkers out.

You over cooked them, so they were like chips made of rubber.

Might as well used water chestnuts and bamboo shoots

[Bigmista]

Phil uses Water Chestnuts in his Chili.

Pass it on...

[BigBelly]

Being that hunting season is almost upon us I found this to be appropriate.

Venison Chili


1 dried chipolte pepper (dried smoked red chili)
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes
1 1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
4 teaspoons chili powder
2 tablespoons sugar (to balance out the acidity of the tomatoes)
two 14 1/2-ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water (optional)
1 16 oz. Canned kidney beans (substitute any beans you like)

Preparation:

Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.

In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft & translucent. Set aside. In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water.

Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.

----------------------------------

If you want to really go for the huge win! Try this corn bread recipe on for size.

Chorizo Cornbread

This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens. If you don’t know or cannot get Anaheim chiles, no worries use what kind of chile you prefer. You can even use a smoke Habenero or Chipolte if you deem appropriate.

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeño chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese


Preheat the oven to 350°.

Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.

Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

[BBQchef33]

Phil uses Water Chestnuts in his Chili.

Pass it on...


thats gross. but your from cali..
so that and tofu should be acceptable to u.

[Wayne]

I understand why the CASI rules say nothing but meat and spice, but I do like the additives. My grandfather use to make chili and on his table there was a bowl of meat, a bowl of beans, a dish of onions, a bottle of ketchup, and jug of vinegar. You were suppose to mix and match to your own taste. To this day I do not like chili without vinegar. We also sometimes use corn, various types of beans, peppers, onions, garlic, mushrooms, bacon, chicken, sausage, deer, and buffalo. My wife even makes a great vegetarian chili which is mainly a bean dish. I also do not think that I have ever made chili the same way twice. The other day I even thought about adding chicken wings to veggie chili to give people something new and unique. Kind of like hot wings chili. And lastly, I have daughter that likes to add milk to her chili.

[tommykendall]

And lastly, I have daughter that likes to add milk to her chili.


:shock:

[Saiko]

I have my version in the Recipe section that I think is pretty good.

http://www.bandera-brethren.com/index.php?module=recipes&func=display&lid=74&pid=12

[kcquer]

There are only as many ways to make chili as there are cooks making it. I'm a bit like Wayne, rarely the same twice. Anything in the fridge goes in, leftover pasta or pizza sauce, the last of a jar of salsa, ketchup and cocktail sauce bottles. Corn, beans, chicken, sausage, smoked sausage. My very favorite, served over pasta with shredded cheddar cheese.

[markbet]

I fixed my first pot of chili in the bandera this weekend, and according to my family, it was a flop. They have never tasted chili with smoked flavor, as I have not either, the only chili that we have ever eaten was fixed in the stove. I pretty much fix it the same way every time. The smoke changes the flavor quite a bit, and at first, I was not real crazy about it, but after a few bites, the flavor grew on me. Now the day after it had been sitting in the fridge, I heated up a bowl it tasted great! I give it a B+, wife and kid gives it a D-.

[Bellybro]

One fo the guys here at work brought in a crock pot full of chili. I am eating a bowl right now. This chili has small chiunks fo potato in it. First I have heard of this. Is very tasty with cheese and frito's mixed in.

[racer_81]

I am eating a bowl right now. Is very tasty with cheese and frito's mixed in.

Let us know how the chili tastes when you get to it.

:D

[rusold]

if the bowl has potatos in it - it doesn't contain chilli

R

[willkat98]

all Chili contains potatos.

and corn too

[Bigmista]

all Chili contains potatos.

and corn too

Dan Quayle puts E's where they don't belong. Bill takes them out when they do belong.

Go figure.

[Wayne]

One fo the guys here at work brought in a crock pot full of chili. I am eating a bowl right now. This chili has small chiunks fo potato in it. First I have heard of this. Is very tasty with cheese and frito's mixed in.

Potatos are also good in chili verdi and other mexican food. Just cube the potato and use as much as you like. But then again I am Irish.

[thillin]

One fo the guys here at work brought in a crock pot full of chili. I am eating a bowl right now. This chili has small chiunks fo potato in it. First I have heard of this. Is very tasty with cheese and frito's mixed in.

That's a frito pie with potatos. :roll:

[Bellybro]

That's a frito pie with potatos.

You're right! So I ate a bowl without the fritos and chees and was still very tasty stuff!!!!

[chazrull]

I fixed my first pot of chili in the bandera this weekend, and according to my family, it was a flop.The smoke changes the flavor quite a bit, and at first, I was not real crazy about it, but after a few bites, the flavor grew on me. Now the day after it had been sitting in the fridge, I heated up a bowl it tasted great! I give it a B+, wife and kid gives it a D-.

Mark, the first thing I ever made in my "dera was smoked chili. wife and I loved it. Told a guy at work about it and he won second place at his first ever chili cook-off this weekend.

[markbet]

I fixed my first pot of chili in the bandera this weekend, and according to my family, it was a flop.The smoke changes the flavor quite a bit, and at first, I was not real crazy about it, but after a few bites, the flavor grew on me. Now the day after it had been sitting in the fridge, I heated up a bowl it tasted great! I give it a B+, wife and kid gives it a D-.

Mark, the first thing I ever made in my "dera was smoked chili. wife and I loved it. Told a guy at work about it and he won second place at his first ever chili cook-off this weekend.

Maybe it is time to try a different recipe. If you would, post yours and I will give it a try.

[Stucue74]

Made chili last night, first of the season. I put my usual ground beef, kidney beans, pinto beans, rotel, tomato sauce, onion, cayenne,garlic and whatever else around to spice it up, then Williams chili seasoning. This time I put some brisket in there for the first time and I really like the addition, gave some nice texture. One of my best chilis yet.

[kcquer]

Williams chili seasoning.

Great stuff, made here in the KC area.

[Bigdog]

Williams chili seasoning.

Great stuff, made here in the KC area.

FYI Bill, this would be on the Kansas side. :P

[willkat98]

Williams chili seasoning.

Great stuff, made here in the KC area.

FYI Bill, this would be on the Kansas side. :P

Do you have bridges that you raise up at night to keep out the Mofo's like we got here?

East St. Louis Mod

[kcquer]

Do you have bridges that you raise up at night to keep out the Mofo's like we got here?

They have curfews to keep us blue collar types out of Johnson County after dark.

[willkat98]

They have curfews to keep us blue collar types out of Johnson County after dark.

And certain town folk walk the streets at night with torches and rakes enforcing this cerfew, eh?

[Bigdog]

They have curfews to keep us blue collar types out of Johnson County after dark.

And certain town folk walk the streets at night with torches and rakes enforcing this cerfew, eh?

How did you know? :lol: :lol: :lol:

[willkat98]

They have curfews to keep us blue collar types out of Johnson County after dark.

And certain town folk walk the streets at night with torches and rakes enforcing this cerfew, eh?

How did you know? :lol: :lol: :lol:

Pitch fork holes in my ass the last time I was in KC for a Chiefs game (In full Raiders gear, of course)

[Bigdog]

They have curfews to keep us blue collar types out of Johnson County after dark.

And certain town folk walk the streets at night with torches and rakes enforcing this cerfew, eh?

How did you know? :lol: :lol: :lol:

Pitch fork holes in my ass the last time I was in KC for a Chiefs game (In full Raiders gear, of course)

That's like going to a Sox game dressed up in Cubs gear. :oops:

[Arlin_MacRae]

Man, our office had another chili contest last Friday so I signed up. I usually take first or second in taste and heat so I consider it a 'duty'. Well, the powers that be decided to drop the heat category and just go for best tasting, which isn't a great idea, but.... When I got to thinking about last year's 'tastiest' winner I bailed out. This chick made something and sugared it for God's sake. Hell, it might have been Wolf Brand for all I know. Call me uppity or proud but I wasn't going to waste the time and money on judges like that.

My wife's contest is next week, though, and I've won hottest two years in a row. It's a point of honor with hers - there are lots of folks up from San Antone that judge that one. When a white boy can take high honors like that...he's GOT to go back! <grin>

I use fresh jalapenos, serranos, habaneros, and canned chipotles in adobo. The smoky flavor is what grabs 'em, I reckon. Go figure!

[markbet]

I normally use beef in my chili, but this weekend I am going to do two butts, and pull one of them. I was going to set some aside and use it instead of beef in another batch of chili. Would pulled pork taste okay in chili?

[BigAl]

The only thing that you should not put in Chili is SPAM, because all that other stuff will just dilute the natural great taste of the SPAM!

[markbet]

The only thing that you should not put in Chili is SPAM, because all that other stuff will just dilute the natural great taste of the SPAM!

Uh.......thanks for that bigal, I will keep that in mind. I will do everything in my power not to ruin a perfectly good slab of spam.. :lol:

[Bigdog]

The only thing that you should not put in Chili is SPAM, because all that other stuff will just dilute the natural great taste of the SPAM!

For once I agree with you Al, I would never put any of that farking spam in my chili for sure. :roll:

[willkat98]

I normally use beef in my chili, but this weekend I am going to do two butts, and pull one of them. I was going to set some aside and use it instead of beef in another batch of chili. Would pulled pork taste okay in chili?

turkey, chicken, I throw whatever I got in there.

[Stucue74]

[quote="Arlin_MacRae"] This chick made something and sugared it for God's sake. Hell, it might have been Wolf Brand for all I know. Call me uppity or proud but I wasn't going to waste the time and money on judges like that.



Isn't putting sugar in chili sacrilegious? That's like adding cinnamon to your Budweiser.

[Bigmista]

Stu,

Just a teaspoon or so of sugar is ok. It kills the acidity of the tomatoes.

I made a pot of chili last night that was a serious departure from my normal recipe. Turned out to be the best chili of my life!

I started by browning a pound of ground beef. Pulled the beef out of the pot, added 1 TBSP of olive oil and tossed in diced onion and bell pepper (1 each). Sauteed until they were soft and then I tossed in 2 sliced serranos, 4 canned chipotles and 1 TBSP of the adobo sauce. Sauteed a little more and added some balsamic vinegar to deglaze the pot.

Next I added 2 cans of diced tomatoes, about a cup of Pace Picante sauce, Seasoning salt, black pepper, cayenne, garlic powder, cumin, chili powder, allspice and some whole mexican oregano rubbed between my hands to get all of the oils out. Stirred it well and let it simmer for about 15 minutes. Then I added the beef back in a few shots of Habanero hot sauce. Covered and it simmered for about an hour,.

Next I crumbled up a bunch of Tortilla chip (easier than dealing with masa harina) and added them to the pot and simmered for 15 more minutes. I ended up with a nice thick bowl of red that would knock you socks off!

Enjoy!

Mista

[Bigdog]

Who back there dude. I put some brown sugar in my chili and think it is awesome, and yes, I also put beans in it too. Remember, different strokes for different folks. I respect the fact that BigAl loves Colorado Brisket. I don't. It is that simple. And who the fark puts cinnamon in their Bud?

[Bigdog]

Bigmista, once again we agree on how we like our food. 8)

[willkat98]

Who back there dude. I put some brown sugar in my chili and think it is awesome, and yes, I also put beans in it too. Remember, different strokes for different folks. I respect the fact that BigAl loves Colorado Brisket. I don't. It is that simple. And who the fark puts cinnamon in their Bud?

I put cinnamon in the chili.

Cincinnati style (not kidding, its pretty good.)

[willkat98]

Who back there dude. I put some brown sugar in my chili and think it is awesome, and yes, I also put beans in it too. Remember, different strokes for different folks. I respect the fact that BigAl loves Colorado Brisket. I don't. It is that simple. And who the fark puts cinnamon in their Bud?

I put beans and corn in there, for a couple reasons. I want audio and visual of when the **** has finally fully passed so I know the burning will soon stop.

[kcquer]

Cincinnati style (not kidding, its pretty good.)

Dash of cocoa powder isn't unusual for Cincy style either. Gives it a hint of mole'. I like them both but only end up sneaking them in occasionally. Mrs is a fussy eater, George Carlin says, "fussy eater is just a euphamism for BIG PAIN IN THE ASS".

[Bigdog]

Cincinnati style (not kidding, its pretty good.)

Dash of cocoa powder isn't unusual for Cincy style either. Gives it a hint of mole'. I like them both but only end up sneaking them in occasionally. Mrs is a fussy eater, George Carlin says, "fussy eater is just a euphamism for BIG PAIN IN THE ASS".

I understand the cinnamon style thing, it is just not for me. :shock: :wink:

[BigAl]

Who back there dude. I put some brown sugar in my chili and think it is awesome, and yes, I also put beans in it too. Remember, different strokes for different folks. I respect the fact that BigAl loves Colorado Brisket. I don't. It is that simple. And who the fark puts cinnamon in their Bud?

I put beans and corn in there, for a couple reasons. I want audio and visual of when the **** has finally fully passed so I know the burning will soon stop.

Bill, kiss your Boss to be sure you keep your day job.....You are not gonna make it on the TV Food show with those descriptions :!: :P :lol:

[Bigdog]

Who back there dude. I put some brown sugar in my chili and think it is awesome, and yes, I also put beans in it too. Remember, different strokes for different folks. I respect the fact that BigAl loves Colorado Brisket. I don't. It is that simple. And who the fark puts cinnamon in their Bud?

I put beans and corn in there, for a couple reasons. I want audio and visual of when the **** has finally fully passed so I know the burning will soon stop.

Bill, kiss your Boss to be sure you keep your day job.....You are not gonna make it on the TV Food show with those descriptions :!: :P :lol:

Maybe a late night cable food show. :twisted:

[Arlin_MacRae]

And who the fark puts cinnamon in their Bud?

I don't. I put rubs and other spices in it before I pour it into the water pan.

Oh wait--are you talking about DRINKING that stuff? :lol:

[willkat98]

Anyone add beer to the chili?

I have seen BB Flay and RR Ray do so on Food TV

[markbet]

Anyone add beer to the chili?

I have seen BB Flay and RR Ray do so on Food TV

Always use beer in my chili.