Previously from the BBQ-Brethren
Bludawg's Texas Chili (very hot)
http://www.bbq-brethren.com/forum/showpost.php?p=2725895&postcount=10
3 pounds. lean chuck, cut into 1/2 inch cubes
3 tablespoon. lard or oil
1 large. yellow onion, chopped
2 cloves garlic, minced
1-1/2 teaspoon. ground cumin
1/4 cup crushed red pepper flakes
3 dried ancho peppers, stems, seeds removed;cut into 1 inch pieces
1 10.5 ounce can condensed beef broth
10.5 ounces of water(use broth can)
1/2 teaspoon. dried Mexican oregano, crushed
Place the peppers in a blender; blend until ground.
Heat up the lard in a large sauce pan or skillet and saute the onions until tender.
Add the meat, garlic, cumin, and ground peppers. Cook until the meat is brown.
Stir in beef broth, water, and Mexican oregano. Bring to boiling; reduce
heat.
Simmer uncovered, for 1-1/2 hours or until the meat is tender, stirring occasionally to keep from sticking.
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Boshizzle's Competition Chili
http://www.bbq-brethren.com/forum/showpost.php?p=2236544&postcount=44
Version 1.1 (Won 1st place)
2 pounds of 93% lean ground beef
2 15 ounce cans of black beans - rinsed
1 15 ounce can of light red kidney beans - rinsed
1 11 ounce can of Mexican corn - drained
2 1.25 ounce packets of Old El Paso Reduced Sodium Taco Seasoning
1 1.25 ounce packet of Old El Paso Hot & Spicy Taco Seasoning
2 TBS Obie-Cue's Fajita Fabulosa
1 Medium size onion chopped
6 - 8 garlic cloves chopped
1 28 ounce can of Cento San Marzano Peeled Tomatoes pureed in food processor
1 26 ounce container of unsalted beef stock
4 packets (not boxes) of Herb-Ox Sodium Free Instant Beef Broth & Seasoning
2 Tsp ground Cumin
1 Tsp ground Coriander
1 Tsp Worsty Sauce
1/2 Tsp ground bay leaf (Or just use 2 bay leaves and remove before serving)
1 TBS Brown Sugar or to taste
2 TBS Texas Pete Hot Sauce or to taste
1 TBS Apple Cider Vinegar (ACV) or to taste
1 TBS Olive oil
Saute the onion and garlic in 1 TBS olive oil for about 2-3 minutes and don't let them burn. Add the ground beef immediately followed by the beef stock. Stir the ground beef/onion/garlic/stock mixture into a slurry. This is when the beef breaks down into fine pieces that contributes to the chili's texture.
Once the beef is done, add the tomatoes and bay leaf and 1 packet of the reduced sodium taco seasoning and cook for 20 minutes at a medium boil. Add the 2nd packet of low sodium taco seasoning, the Worsty, Herb-Ox beef/seasoning, cumin, and coriander. Let the mixture continue to cook at a medium boil for another 20 to 30 minutes. The chili should begin to thicken up and much of the broth should be reducing and boiling away.
Add the hot & spicy taco seasoning and the Fajita Fabulosa, the beans, and the corn and let the chili continue to cook until it reaches a thick consistency without broth on top. The broth should be more of a sauce in the meat than a soup. Let it continue to cook until the proper consistency is reached.
At this point, it's time to start tuning the flavor. This is where the sugar, vinegar, and Texas Pete come in.I look for a smooth flavor finish without any harshness or bitterness and without a pronounced sweet flavor (so go easy on the sugar) and with a hint of heat right at the end. I have found that a little vinegar and a little heat from the Texas Pete along with a little sugar can help smooth out the flavor landing. Once you are happy with the flavor, serve and enjoy. And, as is the case with most chili recipes, it's better reheated after you cool it and store in the fridge over night.
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Chili Queen Chili Posted by Bludawg
http://www.bbq-brethren.com/forum/showpost.php?p=3091711&postcount=44
This is, according to the legend, one of San Antonio chili queen's original recipe circa 1885.
2 pounds beef, cut into ½ inch cubes
1 pounds pork, cut into ½ inch cubes
¼ cup suet
¼ cup pork fat
3 medium onions, chopped
6 clove garlic, minced
1 quarts water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoons cumin seeds, freshly ground
2 tablespoons Mexican oregano
salt, to taste
Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and sauté until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve
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hcj3rd's Chili Recipe
http://www.bbq-brethren.com/forum/showpost.php?p=2046932&postcount=11
Brown
1.5 lb chuck roast and
1 1lb venison chili meat
salt and pepper.
Then Add:
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardts)
@ 1 hrs Add:
2 tbs chili powder (Gebhardts)
5 tsp cumin
1 tsp msg
1 tbs hot sauce
@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 tsp tabasco sauce
½ tsp cayenne pepper (taste first to see if it is hot enough before adding)
1 tbs chili powder (Gebhardts)
Salt to taste watch the salt
@ 3 hrs Add:
1 tsp garlic powder
1 tsp brown sugar
1 tsp cumin
Salt to taste
Drop 3 chocolate hersey kisses in right before turning
Add more chicken broth or water if it gets to thick anytime during the cook. Make sure you buy the low sodium chicken broth or it will taste too salty.
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Moose & The Missus’ Chili
http://www.bbq-brethren.com/forum/showpost.php?p=2046914&postcount=8
What you’ll need to get started:
A ceramic or clay pot with cover, OR a large cast iron pot with cover. Cooking chili over a stovetop is a virtual guarantee you will burn your spices, which will cause them to turn bitter. By using a heavy pot and cooking the chili in the oven, you’ll be using gentle heat, which will ensure none of the spices will burn. VERY important! The Red Lion chili powder listed in the recipe is a must. It is vastly superior to anything you can find in a store and the owner of the company makes the powder from freshly grown chiles on his property.
1.5-2 lbs each beef chuck and pork shoulder, cubed to ½ -1 inch. (You can use all pork or beef if you prefer)
1 28 oz can plum tomatoes
1 med white onion, chopped
7 cloves garlic
1 whole jalapeno 1 bottle beer, preferably dark
1.5 cups water
4 bay leaves
½ cup Red Lion Competition Chili Powder (you can get this online at
www.redlionspicyfoods.com
10 chile de arbol, stems and seeds removed
1 tsp cumin
1tsp coriander
I chipotle chile + 1 tsp adobo (Make sure it’s of the canned variety)
Salt to taste
Optional: Cooked Pinto Beans, rinsed and soaked for 10 mins
Preheat oven to 350 degrees
Blend tomatoes, garlic, onion, and chiles de arbol in blender until smooth.
Brown pork and beef in separate pans, then pour off remaining liquid to reserve for later. Finish browning meat, then deglaze pans with beer.
Add browned meat to your cooking pot, then add tomato and beer/liquid mixture along with jalapeno & bay leaves. Cook covered at 350 for one hour. After one hour, add chili powder, and cook for another 1.5 hours, covered. After 1.5 hours, turn oven down to 300 degrees and salt to taste, then add cumin and coriander and cook uncovered for an additional 30 mins. If you want beans in your chili, this final phase would be a good time to add them. Remove jalapeno and bay leaves before serving.
Serve with grated cheese and chopped onions or scallions.
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Pigville Porkers Award Winning Chili
http://www.bbq-brethren.com/forum/showpost.php?p=3078757&postcount=1
4 # ground beef
1 # hot sausage
2 stalks celery
1 green bell pepper
4 onions
1-15 oz can tomato sauce
4-5 cans 16oz cans stewed tomatoes
64 oz v8 juice( spicy if like)
1.5 tsp onion salt
3tsp garlic powder
4 tsp cumin
3/4 tsp salt
3/4 stp pepper
1 hot pepper
2 Tbsp red pepper seeds
6 Tbsp chili powder
1 t oregano
1 t brown sugar
In a large skillet, medium heat saute half of beef and half of sausage, drain and place in pot.
REPEAT UNTIL ALL THE MEAT IS BROWNED.
Sweat the Vegtables out in some Evoo and Butter until soft
in large kettle mix tomates, juice, and tomato sauce to the vegtables. then add all the spices. Slowly add meat and stir until blended. Simmer slow and low for 2 hour aprox. until thened and flavors blended.
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Wampus's Big Boy Brisket Chili
http://www.bbq-brethren.com/forum/showpost.php?p=2244169&postcount=8
2 lbs smoked brisket point meat, fat trimmed and cubed to about 3/4" (I usually just use the meat from 1 point, but it ends up about 2 lbs +/-)
2 pounds COURSE ground beef chuck (ask your local meat department for "chili" or "course" grind. It's when they run it through the larger plate only)
1 pound bulk country sausage
3 (15 ounce) cans mild chili beans, drained
1 (15 ounce) can spicy chili beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and FINELY chopped (I usually do jalepenos, but have done serranos too)
1 tablespoon bacon bits
4 cubes beef bouillon
1 bottle of dark beer
1/4 cup chili powder
1 tablespoon worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (I usually use Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos (optional for serving)
1 (8 ounce) package shredded Cheddar cheese (optional for serving)
Sour cream (optional for serving)
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. I usually slow cook it for AT LEAST 3 hours. Add in brisket meat at VERY END to warm through only (usually last 1/2 hour will do it). If brisket is added too soon, it will crumble and fall apart.
To serve, ladle into bowls, and top with corn chips, shredded cheddar cheese and a dollop of sour cream.
This chili was developed from another recipe that I tweaked here and there enough to call it mine. It's not a HOT chili, but it does have a little back end heat. If you like it hotter, you could leave in the pepper seeds and veins, but my family loves it this way and they don't do HOT, so it's just right for us. My mom even loves it and she is NOT a spicy food person. I think it's got a great balance.
