Chili Recipes

[Panamabob]

Soliciting your favorite Chili, and/or other soup recipes. Went to a football game today and I want to have the recipe primed by the fall. Go Colts, Go Notre Dame, Go (don't laugh!!) Indiana, Go Bishop Luers, and Go Lakeland.

 

[ClintonHammond]

Necessary to any good chili

http://www.melindas.com/spices/groundhabanero.html

 

[SHARPETOYS]

A batch of chili is like a snowflake, no two are alike.

About 1 lb. ground chuck, ( coarse ground is best ) ( lean ground round plus 20% ground beef kidney suet is even better )

2 heaping tbs. of chili powder ( all chili powder is different, find a brand you like though it won't be consistent )

1 very small onion ( optional )

1 very small tomato ( optional )

1 heaping tsp. paprika ( optional )

4 very large garlic cloves ( dice or chop fine - don't use garlic press )

1 level tsp. hot red pepper flakes ( a little more or a little less depending on your ability to tolerate )

2 heaping tsp. ground cumin

1/4 tsp. salt

Beans ( you can use canned pink, red or pinto beans, listed in order of preference. Most supermarkets now carry Goya or other good brands. Avoid kidney beans. If you cook your own beans follow package directions. Prepare at least one day before you cook meat and refrigerate overnight. One pound of ground chuck will make enough chili for three people. Best to heat and serve beans separate so you can vary proportion of meat and beans to individual preference. Beans in dish first. If you mix before serving one small can of beans to a 1 lb. batch of chili meat is about right.)

Place first four items in a pan with water to about cover meat. Leave meat in one hunk as it comes from package. Cover with a tight lid, place over low heat, simmer for at least one hour. Uncover and break up meat into small bite size pieces. Simmer uncovered for another hour ( times need not be exact ). As water cooks off watch carefully to avoid burning. Grease from meat will cause cooking in latter stage to be at a higher temperature even though you are cooking on low heat. Watch carefully. Add a little water if needed.

After meat has simmered about another hour add the remaining items. Simmer ten minutes more and it is ready to serve.

 

[Vladimir Berkov]

I think all the Texans here know that real chili doesn't involve beans.

 

[ClintonHammond]

"real chili doesn't involve beans"

Yer loss man....

 

[Biltmore Bob]

Beans are a matter of taste...

Wolf Brand Clili in a can, comes with or without beans...and it's made in Texas. I make Chili either way...I like it either way...

I use top sirloin cubed and not ground beef.

 

[BD Jones]

That is technically not correct. TEXAS chili does not have beans. It relies on meat, tomato, onions, peppers, and onions to make it thick. Beans are Yankees!!

Clinton, since you are from Canada here is a little anecdote for you:

Texas chili cook-off with a Canadian Judge

The notes are from an inexperienced Chili taster named Frank, who was
visiting from Canada.

Frank remarked: "Recently, I was honored to be selected as a judge at a
chili cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions to
the Coors Light truck, when the call came in. I was assured by the other
two judges (Native Texans) that the chili wouldn't be all that spicy and,
besides, they told me I could have free beer during the tasting, so I
accepted".

Here are the scorecards from the event: (Frank is Judge #3)

Chili # 1 Mike's Maniac Monster Chili
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy nuts, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the flames
out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm
supposed to taste besides pain. I had to wave off two people who wanted to
give me the Heimlich maneuver. They had to rush in more beer when they saw
the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like
I have been snorting Drano. Everyone knows the routine by now. Get me more
beer before I ignite. Barmaid pounded me on the back, now my backbone is in
the front part of my chest. I'm getting nuts- faced from all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to
taste it. Is it possible to burn out taste buds? Sally, the barmaid, was
standing behind me with fresh refills. That 300-lb woman is starting to
look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit
the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her chili
had given me brain damage. Sally saved my tongue from bleeding by pouring
beer directly on it from the pitcher. I wonder if I'm burning my lips off.
It really pisses me off that the other judges asked me to stop screaming.
Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices
and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic.
Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
sulphuric flames. I nuts myself when I farted and I'm worried it will eat
through the chair. No one seems inclined to stand behind me except that
Sally. Can't feel my lips anymore. I need to wipe my arse with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. **I should take note that I am worried
about Judge # 3. He appears to be in a bit of distress as he is cursing
uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava to match my
shirt. At least during the autopsy, they'll know what killed me. I've
decided to stop breathing it's too painful. Screw it; I'm not getting any
oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole
in my stomach.

Chili # 8 Tommy's Toenail Curling Chili
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold
but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor
hot. Sorry to see that most of it was lost when Judge #3 farted, passed
out, fell over and pulled the chili pot down on top of himself. Not sure if
he's going to make it. Poor fella, wonder how he'd have reacted to really
hot chili?

Contest Over

 

[Biltmore Bob]

Jones...

Are you saying that Wolf Brand is not Texan?

I hope y'all ain't a callin' me a Yankee...I'll have you know that I decend from a long line of distinguished southerners, sir.

You must remember, however that the original Texians were Mexicans. Sam Houston was from Virginia, David Crockett was from Tenn. and James Bowie was from Lousiana and so on and so forth.

I like Chili either way, technicalities aside. If y'all go to the Houston Livestock Show and Rodeo Chili Cookoff, y'all will find plenty recipies with beans in the chili. And Houston is in Texas last time I checked. Just 'cause I call Texas home don't mean I can't have beans with my chili.

Technically, though y'all are correct.

 

[ClintonHammond]

Well, I'm a Canadian, and I've been known to eat Habeneros whole, so I wouldn't put too much stock in that 'transcript' above...

The best chili I've had (Or one of them anyway) is a chums White Chicken Chili... I'll see if I can lay hands to the recipie....

 

[BD Jones]

No, they are just half-TEXAN. In fact, the original recipe did not include beans. It was only after it had become famous outside of TEXAS did they add beans. Adding beans to chili recipes came out of necessity for some folks. Chili became a dish that had a lot of different ingredients added to it make it bigger and therefore last longer. In the 1930’s and 1940’s, beans were used in equal or greater portions to the meat when meat was either expensive or being rationed.

You are correct in you history of TEXANS, however the chili as we know it came after them, and thus after they became TEXANS. As a native of the birthplace of chili, San Antonio, TX, I was raised on the fact that true TEXAS chili does not have beans. Actually, if you want real chili the way it was first made, you need some almost spoiled meat, peppers, onions, spices, and water. The peppers, onions, and spices were meant to cover up the taste of the almost spoiled meat. Mmmm…tasty. My chili recipe is supposedly, according to my Grandmother, passed down from one of the original San Antonio Chili Queens who made chili so famous. It has been updated for modern times of course, but it essence is still there and it tastes wonderful.

Here is a link to the International Chili Society. There are some World Championship recipes on there, and only four contain beans.
http://www.chilicookoff.com/

 

[Biltmore Bob]

You like chili, Jones?

 

[BD Jones]

Well, I'm a Canadian, and I've been known to eat Habeneros whole, so I wouldn't put too much stock in that 'transcript' above...

Just a little chili humor, Clinton. Nothing personal.

 

[ClintonHammond]

I guess my food 'humour' was too obtuse... 'Too much STOCK'...

,-)

 

[BD Jones]

You like chili, Jones?

Chili is second on my list of favorite foods, right after Bar-B-Que. During the cooler months, I make a big pot of chili every weekend. I start it on Saturday evening and slow cook it until Sunday evening. By Friday, it's gone. During the warmer months, I'm so busy with Bar-B-Que that I only cook it about every three or four weeks.

 

[Nathan Flowers]

All this talk about chili, and so few recipes... :cry:

 

[Brad Bowers]

All this talk about chili, and so few recipes... :cry:

People don't want to let go of their closely guarded secrets!

I'd chime in, but I only know chile (with an "e"), that Northern New Mexico/Southern Colorado regional dish that comes red, green, or Christmas, and smothers just about anything you can think of.

Brad

 

[Biltmore Bob]

I posted mine on the favorite cut of meat thread....

 

[ITG]

I think all the Texans here know that real chili doesn't involve beans.

"real chili doesn't involve beans"

Yer loss man....

Yes, our loss of the after effects of gas that we won't have to deal with.

Band Director, you should come up to Dallas in October for the Whip Enthusiasts' annual Whip Weekend. Last year we had a chili cookoff and assume we will again this year.

 

[BD Jones]

Which weekend October? That is my busy month since the band has a marching contest just about every weekend, but I'd like to do it if I am free.

 

[ITG]

October 8-9th.
http://groups.yahoo.com/group/DFW-WhipEnthusiasts/message/342

I've posted a message to see if they are doing a chili cookoff again this year. We had like 5-6 chilis last year, which is quite alot considering the size of our group. If you can come, I guarantee you'll have fun. (We need more Indy's out there). One of the competitions involved using a 25 foot long nylon whip.

UPDATE: They are open for suggestions as to if we do a chili cookoff, so I guess it's not set in stone.