chile recipe
 

I need a great chile recipe for an annual church comp. that has grown over the years. We have about 40 men who enter (this is on the mens conference night) and I would like to at least place this year. Any help would be greatly appreciated.

Mine is just an old standard that I found... What I did change is rather than ground beef, smoke up a nice chuck roast for it... I've also been known to 'cook' my chili in a dutch oven on my BGE for about 4 hours... Give is just the right amount of smoke...

my family loves the recipe from mike mills in "peace, love and BBQ" i have been given orders never to cook another chili recipe EVER!!

it is really good but not very spicy.

I can't give you a recipe for spicing, as I don't really use one. I can tell you that I also start with a chuck roast, leave most all the fat on it, smoke it for a couple hours then cut it up into cubes, flour it, brown in the Dutch Oven until a fond has formed on the bottom of the pot. Remove meat, add some oil and onions, maybe garlic and chopped peeled Ancho peppers and saute. Then the meat and water goes in, along with some spices. I like to start with chile powder (Like Gebhardt's), salt and black pepper. Taste and go from there.

Try brisket chili. Cook up the flat, a little on the dry side, and cube it up for the chili. If it's a little dry it holds its shape better when cooked in the chili juice.

Adding some Chorizo or other spicy sausage along with the beef is also really good. I like food network Sunny Anderson's chili recipe.

Or you can use one of the International Chili Society's championship recipe found here:

http://www.chilicookoff.com/Recipe/R...ipes.asp?Cat=1

I really like Seiko's Killer Chili in the recipe section. I make mine with smoked pulled pork. I season the pork with fajita and adobo spice.

I use a can of rotelle and mainara sauce/It's good with your regular other ingredirnts.

Never tried the mainara sauce, (yet) but a can of Rotel works good for me.

I like Divemaster's idea of using a Chuckie. Team that up with Alton Browns Pressure cooker chili and you might have a winner.
http://www.foodnetwork.com/recipes/a...ipe/index.html
This is really a surprisingly good chili recipe.

smoked brisket cube/chop about a pound and a half to two pounds. cook an onion some garlic and the chili of your choice in some olive oil until tender. I use whole canned tomatoes with juice and I crush them myself once they are in. A bean of your choice. I also add a can of sweet corn drained.

This is a pretty good/easy base.

I probably add about a cup of chili powder to this. A table spoon of Chipotle chili powder for heat or cayenne if you don't have the Chipotle, and probably a table spoon of cumin.

I've also started with smoked bacon and sauteed the onion chili and garlic in the bacon grease to start it.

We have won several small contests with ours ....
http://smokerspurgatory.com/food/big_bang_chili.htm


Go Pack, lets send favre to retirement in style this weekend.

Here are some of the best from the Terlingua (TX) International Chili Championships...

http://chili.org/recipes.html

This has some unusual and unique ingredients, but is now the only chili my family wants me to ever fix:
Ingredients

• 2 teaspoons oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 lb ground round
• 2 lb beef sirloin, cubed
• 1 (14 1/2 ounce) can Rotel with Cilantro
• 1 bottle dark beer
• 1 cup strong coffee
• 2 (6 ounce) cans tomato paste
• 2 cans beef broth
• 2 tbsp brown sugar
• 3 1/2 tablespoons chili sauce
• 1 tablespoon cumin
• 1 tablespoon cocoa
• 1 teaspoon oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• 1 teaspoon salt
• 4 (15 ounce) cans light red kidney beans
• 4 jalapeno peppers, cleaned, seeded, and finely chopped

Directions

Heat oil.

Cook meat until brown. Place meat in separate container.

Add onions, garlic and jalapeno peppers to remaining juice and cook until done.

Put meat, drained onion, garlic and jalapeno in Dutch oven.

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

Add spices, cocoa and brown sugar.

Stir in 4 cans of kidney beans.

Reduce heat and simmer for 2 hours.