Chili Recipe?

[Frisco_Smoker]

With it being cold and icey I need some chili. Anyone have a good recipe with beans?

 

[Frisco_Smoker]

I forgot to mention, it needs to be spicey enough for my forehead bead up with sweat.

 

[frognot]

Here's some recipes from the CASI site.

http://www.chili.org/recipes.html

I realize that none of these have beans in them, but why would ya wanna put beans in chili?

Here's the Brethren chili recipes. Looks like Saiko's got some frijoles in em. BTW, Ty, gonna have to try your hatch pork chili. Looks mighty tasty.

http://www.bbq-brethren.com/cookbook/index.php

 

[BBQchef33]

i cant find my chile recipe..

anyone got a copy? its too long to type up, and im a lazy S.O.B..

 

[jgh1204]

Frisco, turn in your ring. Beans? What, you want tsip chili?

Frank X Tolberts Quintessential Bowl of Texas Red Chili

3 pounds of mature lean beef
beer
1/8 pound kidney suet
2 to 4 jalapeno chili pods.
2 tablespoons crushed cumin seeds
1 tablespoon salt
1 tablespoon cayenne
1 teaspoon oregano
garlic cloves

Marinate the beef in beer and keep the liquid for the cooking process. Cut the meat into thumb size pieces. Sear the beef and suet in vegetable oil to seal in the juices. Use two peppers for each pound of meat. This will produce a mild chili. Puree the jalapenos with water and transfer the puree, beer marinade and beef to a large pot. Bring the mixture to boil and then simmer for thirty minutes. Take the pot off the stove and add the cumin, salt, cayenne, oregano and garlic to taste. Use paprika to adjust the color. Put the pot back on the stove, bring to a boil and then simmer for 45 minutes. Stir and keep the lid on as much as possible. Cook until the beef is tender. Cover and refrigerate overnight. Rewarm and serve.

 

[Kirk]

Jeff's brisket chili is pretty dang tasty. Adjust the heat to your preference.
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1162320121&category=*BBQ%20BRETHREN%20CHILE

 

[Sledneck]

1 lb top sirloin, cubed
2 onions, chopped
1 green bell pepper, chopped
1 jalopeno, chopped
3-4 garlic cloves, chopped
1 1/2 tsp salt

3 tbsp olive oil
1 28oz can crushed tomatoes
1/2 cup dark beer
1 tbsp ground cumin
2 tbsp chili powder
1 tsp sugar
2 tsp dried oregano
1 1/2 tsp ground black pepper
1/4 tsp ground red pepper
2 cups beef broth
3 15oz cans black beans, rinsed and drained
Combine first 6 ingredients in hot oil until beef browns and vegetables are tender
Stir in tomatoes, beer and remaining ingredients and simmer.

 

[Sledneck]

2 Lbs. Coarse ground chuck
1 Large yellow onion, diced
1/2 Small sweet green pepper, diced
1/2 Small sweet red pepper, diced
4 Cloves garlic, minced
2 + Chipotles in adobo, minced
12 t Chili powder
1 t Salt
1 t Fresh gound black pepper
1 t Sugar
1 T Fresh ground cumin
2 28 oz Cans whole tomatoes
2 16 oz Cans tomato sauce
1 16 oz Can dark red kidney beans, drained and rinsed
1 16 oz Can chili hot beans

 

[Sledneck]

2 pounds smoked chuck roast
1 cup onions, chopped
1 tablespoon oil
1 cup green pepper, chopped
2 cloves garlic, minced
28 ounces can tomatoes, undrained & cut up
15 ounces can tomatoe sauce
12 ounces can beer
4 ounces green chilies, undrained & chopped
3 tablespoons chipotle pepper, more or less depending on taste
2 teaspoons cumin
1/4 teaspoon cayenne pepper, if desired
1/4 teaspoon oregano
2 cans kidney beans (15 1/2 ounces each), undrained

1. In a large sauce pan or Dutch oven, brown onions in oil.

2.Add remaining ingedients except kidney beans. Bring to a boil; reduce heat. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionly.

3.Stir in kidney beans; simmer until thoroughly heated & serve.

 

[Bigmista]

This should start you on your way...
http://www.bbq-brethren.com/forum/showthread.php?t=10603&

 

[thirdeye]

I forgot to mention, it needs to be spicey enough for my forehead bead up with sweat.

There is no beans in this one :frown:, but the spicy / sweat factor will make up for it. Especially if you bump up the number of serrano's to the "ooh-wee baby" level.

Jump back in time to this thread, post # 10

http://www.bbq-brethren.com/forum/showthread.php?t=21377&highlight=green+chili+thirdeye

 

[cmcadams]

Anyone have a good recipe with beans?

Such an animal does not exist.

 

[tommykendall]

I missed that green chili thread Third-eye. That's totally farking killer. I placed 3rd in a contest years ago with a similar one where I used beef instead of pork.

 

[Jorge]

I missed that green chili thread Third-eye. That's totally farking killer. I placed 3rd in a contest years ago with a similar one where I used beef instead of pork.

You might have a few more recipes, if you hadn't pissed off some of your competitors at your most recent cookoff:lol:

 

[Ron_L]

Frisco, turn in your ring. Beans? What, you want tsip chili?

Frank X Tolberts Quintessential Bowl of Texas Red Chili

3 pounds of mature lean beef
beer
1/8 pound kidney suet
2 to 4 jalapeno chili pods.
2 tablespoons crushed cumin seeds
1 tablespoon salt
1 tablespoon cayenne
1 teaspoon oregano
garlic cloves

Marinate the beef in beer and keep the liquid for the cooking process. Cut the meat into thumb size pieces. Sear the beef and suet in vegetable oil to seal in the juices. Use two peppers for each pound of meat. This will produce a mild chili. Puree the jalapenos with water and transfer the puree, beer marinade and beef to a large pot. Bring the mixture to boil and then simmer for thirty minutes. Take the pot off the stove and add the cumin, salt, cayenne, oregano and garlic to taste. Use paprika to adjust the color. Put the pot back on the stove, bring to a boil and then simmer for 45 minutes. Stir and keep the lid on as much as possible. Cook until the beef is tender. Cover and refrigerate overnight. Rewarm and serve.

What the fark is mature beef? From old cows? And where do you find kidney suet? I don't think I've ever seen that around here.

Otherwise, it sounds good.

At the risk of offending the Chili gods, here's a pretty good copy cat recipe of Wendy's chili.

 

[tommykendall]

You might have a few more recipes, if you hadn't pissed off some of your competitors at your most recent cookoff:lol:

I am incapable of pissing off anyone. :twisted:

 

[thirdeye]

What the fark is mature beef? From old cows? And where do you find kidney suet? I don't think I've ever seen that around here.

Kidney suet is mentioned in a lot of Texas chili recipes. I've never seen or heard of it for sale in butcher shops, must be very special.

On the other hand, it is common to find it in those balls you hang by your bird feeder in the fall and winter. Kidney suet has a higher melting point than tallow so it helps them hold up better.

 

[Kevin]

I've never used a recipe for chili. It's kind of like gumbo to me. Clean out the fridge and if that isn't enough dig through the freezer and pantry. That being said, I tried a different brand of chili seasoning today and like it a lot.
Mexene is the brand. http://www.brucefoods.com/Mexene04/mexene04.html

Now this is funny. Just did a google for Mexene and this was the 15th link on Google:
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1165207809

 

[tumpedover]

Kidney suet is mentioned in a lot of Texas chili recipes. I've never seen or heard of it for sale in butcher shops, must be very special.

On the other hand, it is common to find it in those balls you hang by your bird feeder in the fall and winter. Kidney suet has a higher melting point than tallow so it helps them hold up better.

If you can't find kidney suet....just melt the balls hanging near your bird!!


Seriously, It's out there I can find it in Georgia of all places !!!:wink:
And for you bean guys !!......Chili WITH beans is blasphemy anyway!!:twisted:

 

[Kevin]

Uhm, forgot to state that my chili is "without".