quick chili help, please!
hi guys, thinking of making a chili for patriots game tomorrow night. i've never made and don't have a goto recipe in the wings.
normally i'll use the search feature for a few hours and always come up with what i need here in instances like these, but today, i don't have the 2-3 hours i'd spend and enjoy doing it.
anybody have a recipe they'd share? looking for easily sourced ingredients, although i for sure will Q whatever beef goes in the in there.
Brazos River Chili
3 pounds top sirloin, chili grind or cut into 1/4-inch pieces
4 tablespoons bacon drippings
4 large cloves of garlic, minced or put through a garlic press
1 medium onion, finely chopped
10-1/2 ounce can beef broth
13-3/4 ounce can chicken broth
1 cup tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chili powder
1 tablespoons Hungarian sweet paprika
1/2 teaspoon white pepper
1 or 2 whole jalapeños, seeded and halved
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.
Add the beef broth, the chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.
Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.
At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.
From the Brethren Recipe Section...
MoFo Brisket Chili
Recipe Number: 1131679118
Contributor: Jeff in KC
Serves: About 10-12
Calories Per Serving: ungodly
Preparation Time: 1 hour
2 lbs. smoked brisket (chunked, cubed)
4 strips cooked bacon (cut up)
4 cloves garlic (diced)
1 small onion (diced)
1 tsp coarse ground black pepper
1 tsp ground cumin1 tsp ground ginger
1/2 Tbs red pepper flakes
1 Tbs seasoning salt
3 Tbs chili powder
1 Tbs paprika1 Tbs dry mustard
1 tsp ground oregano
1 can Rotel
1 12 oz. can V8 Picante
1 small can tomato paste
1 12 oz. bottle dark beer
1. Chunk brisket and place in bottom of a large crock pot
2. Dice garlic cloves finely and onion finely or leave larger chunks based uopn preference.
3. Fry bacon slices in large skillet until nearly crisp. Chop bacon and retain grease in skillet.
4. Put bacon back in skillet along with diced garlic and onion. Saute until onion is transluscent.
5. Add all dry spices and seasonings except for paprika and chili powder. Stir into onion, bacon and garlic mixture.
6. Add Rotel, V8 and tomato paste to mixture. Stir well until tomato paste is thinned.
7. Add a full bottle of dark beer. I use Fat Tire or Newcastle but any good dark beer will do. Mix well and simmer for 15 minutes, stirring occasionally.
8. Dump mixture on top of brisket in Crock Pot and stir well. Add a medium size jar of your favorite salsa in your prefered heat level. Then add additional V8 if the crock pot needs to be more full.
9. If you're a bean person, add a can of black beans and a can of pinto beans and mix in well.
10. Cover and set on low for a minimum of six hours, preferably 8-12 hours if time allows.
Try serving over Fritos with shredded cheese on top. You can also add a hotter sauce at the table if desired.
This is one of the best chili recipes I've tried. Anything less (read: without brisket) won't measure up!
Also from the recipe section.
Saiko's Killer Chili
Recipe Number: 214
Serves: 10-12 servings
Calories Per Serving: NA
Preparation Time: NA
1/2 lb bacon, cut into 1/4" strips (width-wise)
4 medium onions, chopped
3-4 cloves garlic (depending on how big) minced
2 28oz cans whole tomatos, chopped
4 lbs your favorite meat (I use 3 lbs beef and 1 lb pork)
2 12oz cans tomato paste
6 cups water
6 to 7 tbsp fresh ground ancho chilis (or any mild chili)
1 to 3 tbsp fresh ground arbol chilis (or any hot chili)
2 4oz cans whole green chilis, chopped
3 1/2 tsp fresh ground cumin
2 tsp mexican oregano
5 tsp salt
3 15oz cans pinto beans (Optional!, purists can omit)
Normally when I cook I chop everything before I start, but with this recipe its much faster to chop as you go along. I can get prep time down to about an hour doing it that way.Here is the method I use: Cut a pound of bacon in half down the middle, freeze half for your next batch of chili. Cut the remaining 1/2 pound into 1/4 in strips and start frying in a big ass pot. Meanwhile, chop 4 onions and mince 3-4 cloves of garlic. Once the bacon is crisp, remove bacon from pot and save it in the fridge, we will use it later Saute the onions and garlic in the bacon grease. Meanwhile, chop the 2 cans of whole tomatos, discard the juice. Pour the onions, garlic (and all that grease) into a bowl, and now start cooking the meat in the same pot. Meanwhile, start grinding all those chilis and cumin in a coffee grinder. Once the meat is done, I dump it into a big strainer to get the grease out (all the grease from the bacon is going back in, so that's plenty of flavor for me, it's up to you if you want to drain the meat). Now, dump the meat back into the pot, and mix in the onions, garlic and bacon grease. Add the chopped tomatos, tomato paste and water and mix well. Add the canned green chilis, the oregano, cumin, and salt. Now add the ground chilis (start with 6 tbsp of ancho and 1 tbsp arbol chilis and taste it after it's mixed well. You can bump either one of the amounts depending on your taste. My wife doesn't like any hot chilis, and I like a lot) Bring to a boil and simmer for about 2 hours, adding water as needed to keep consistency. Add the bacon you saved and the pinto beans (if desired) and cook 1 more hour, then serve.
To grind ancho chilis, get yourself a cheap coffee grinder (don't even think about using the same grinder as your coffee, you'll NEVER get the taste out of there). Some people recommend drying the anchos in the oven before grinding, but I just tear them into small pieces and grind them fresh (dicarding the stems and seeds) If you can't find anchos, you can use any mild child such as New Mexico, etc. For hot chilis, I prefer "chili de arbol", but any hot chili will do. Discard the step sections and the seeds. Try to use fresh whole cumin and grind it also, it is much more flavorful than pre-ground.
This one and the Mofo chile in the post above are both excellent
Just posted one to my blog. There are so many schools of thought, but given your limited time frame, I would suggest either ground chuck or cubed chuck, and if you store carries any dried anchos or new mexcian or chipoltle chiles, grab them. You can use a store bought chili powder (yuck, but it will do) and kick it up with the ground dried chiles. Cut them open lengthwise, remove the stems and seed, toast them in the over for 5 minutes at 350, and then run them through a blender/food processor to make a powder.
The ancho (plobano in it's fresh form) is mild. The New Mexican is about twice as hot and the Anaheim (which is what they call the same pepper when it's grown in CA) and the chipolte (a dried jalepeno) has a big kick with a smokey flavor - use it sparingly.
Add some fresh jalepenos since most stores carry them.
Cook the meat low and slow for at least 2 hours.
Leftover brisket makes for a great chili (learned that from one of the LI Brethren)
IMO, a great chili starts with real chiles.
The ultimate West Texas chili recipe. I have won quite a few local contests with this. Nopalitos are optional but add a unique character to the taste and texture.
3 large, heavy sweet peppers, red, orange or yellow, or a combination
5 strips bacon, preferably mesquite-smoked, chopped
1 tablespoon olive oil
2 cups coarsely chopped onion
2 garlic cloves, peeled and minced
2 fresh jalapeno chiles, stemmed and minced
2 pounds beef stewing meat (such as chuck), in well-trimmed 1/2 -inch cubes
1/2 cup mild chili powder blend
4 cups beef broth, homemade or canned
1 cup dry red wine
1 cup canned crushed tomatoes with added puree
2 16-ounce pinto or kidney beans or a combination of both, drained and rinsed
1 14-ounce jar nopalitos, rinsed, drained and chopped
In the open flame of a gas burner, or under a preheated electric broiler, roast the sweet peppers, turning them until the peels are evenly charred. In a bowl covered with a plate or in a closed paper bag, allow the peppers to steam until they are cooled. Rub away the burned peel, stem and core the peppers, and coarsely chop the flesh.
In a heavy, 5-quart non-reactive pot over low heat, combine the bacon and olive oil. Cook, stirring once or twice, until the bacon is crisp, 10 to 12 minutes. With a slotted spoon, transfer the bacon to absorbent paper to drain.
Add the onions, garlic and jalapenos to the oil in the pot and cook over low heat, stirring once or twice, for 10 minutes. Add the beef and cook, stirring often, until it is no longer pink, about 10 minutes. Stir in the chile powder blend and cook 5 minutes. Stir in the beef broth, red wine and crushed tomatoes. Raise the heat and bring the chili to a boil. Partially cover, lower the heat and simmer, stirring occasionally, for 1 1/2 hours.
Uncover the chili and cook, stirring often, until the meat is very tender, 30 to 40 minutes. Stir in the roasted sweet peppers, beans, nopalitos and bacon and cook another 5 minutes, or until heated through and steaming. Adjust the seasoning. The chili can be prepared at least a day ahead. Cool it to room temperature and refrigerate it. Warm it up slowly over low heat before serving.
ya'll are the BEST!
i lost my link to the recipe section sometime back.
Here's my People's Choice Winner
Door County Peoples Choice Award Winning Chili
3 - 3.5# chili grind chuck
1 large can Sacramento Tomato Juice
1 8 oz can tomato paste
2 16 oz cans tomato chunks
2 tablespoons Frank's red Hot Sauce
2 large sweet onions chopped
2 green bell peppers chopped
4 cloves chopped garlic
3 Anaheim peppers cored and sliced into chunks
1 tablespoons Cumin
3 tablespoons Todd's Bayou Dirt
2 teaspoons Sea Salt
2 teaspoons cracked pepper
1 tablespoon red pepper
2 tablespoons chili powder
1 tablespoons Garlic Powder
1.) Mix all spices together in a bowl
2.) Add some of the spice mixture to beef and brown. Drain after cooking
3.) Sauté vegetables with some spice mixture until soft and translucent
4.) Add juice, tomatoes and garlic to vegetables
5.) Add cooked Beef
6.) Add Frank’s Hot sauce and remaining spices
7.) Bring to a boil and reduce to simmer
8.) Simmer for 4 – 5 hours
Salt and pepper to taste
2 lbs Ground Chuck and a Carol Shelby kit
Make a Cincinati 4 way with the Chili, You wont be disapointed
+1 on the Carol Shelby kit. Chili grind the kit, follow the directions, it don't suck and is quick and easy. The 4 way is good as is this. take a bowl and add some Fritos, chili and then top with chedder cheese and chopped onions or even some sour cream. Hell, make the chili put out the fixins and have at it.
Patriots fans prolly know as much about chili as I do clam chowdah.:-P
Those kits are pretty good in a pinch tho.
anyhoo, what is a shelby kit and a 4 way?
MMMMMmmm Frito Pie, That definately doesn't suck. Corol Shelby Chili Kits are a seasoning kit. Its is a brown and red box. Pretty awsome.
Here is a thread I did about the Cincinati 4 way
Tex Mex spaghetti rocks!
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