Chili Recipe Suggestions??

[StumpJumper09]

Hey guys! With it getting cooler this week, I was thinking of making chili. I have a recipe that I have used before and it comes out ok; however, knowing the wealth of knowledge and skill that our group possesses, I figured I'd put a shout out on this. I like my chili hot, bean or no beans, but lets leave out the habaneros because I don't want to be miserable afterwards. Thanks

[bigredbobber]

Mix some rough ground pork into your rough ground beef, it'll taste better.

[Siebler]

I always make my chili more by feel and tasting than by a recipe. Ive become a big fan of using ducks and geese in my chili and as above, a little pork adds flavor.

Also I always tend to use a few different types of chili's in it. Usually with at least 1 bell pepper and a few of the hotter peppers I will fire roast and then throw in food processor to form a nice base for the chili.

I may make some after this weekends duck opener and I will note what I put in it and post a recipe for you.

[Whaler]

Pick up.some dried chili peppers, start with 7 or 8 new mexico chilis. A few california chilies, and 4 or 5 chili de arbol. Rinse chilies and put in a pot with four cups of water, bring to a boil. Once it reaches a boil turn off the heat and let it sit for half an hour.

While the chilies are soaking....

Chop a yellow onion and and saute in a large stock pot until they start to brown. Add 2 and a half pounds of lean stew meat and cook till brown on all sides. Add 2 cups of beef broth (i make my own but store bought will do) and 12oz tomato paste and two tablespoons of cumin, salt and pepper to taste if you want to as well. Bring to a boil, turn down hear and let simmer.

Now back to the chilies

Put chilies and half of the liquid they cooked in into a food processor. Pulse until smooth, pour through a sieve (you dont want any skin or seeds in your chili) and into the pot with the beef. Now pour the remaining water in thepot though the sieve to remove any bits or seeds.

Stir everything and let simmer for 2 hours or until the meat is tender. You can simmer uncovered if you want to reduce it down a little to make it thicker

Serve with avacado and sour cream

[Whaler]

I like to add a little ground beef or ground pork as well. Usually for the stew meat i use buffalo but beef or pork are just as good

[valvguy1]

LOL.......... I was invited to a Chili Cook Off for a couple years and the couple having the cookoff were of mixed descent - Caucasian - Asian. As a result there was a very diverse group of people invited. It was hilarious. It was obvious that Chili was not a native dish to the Asians in attendance - they tried...... but it sure wan't Chili.

[StumpJumper09]

Thanks guys, gonna try this out tomorrow!

[jallen355]

Mix some rough ground pork into your rough ground beef, it'll taste better.

Yea you right! I usually go to the butcher in my local WD and ask him to make me some "chili grind", ie: ground beef/pork.

[barhopper]

Stable Chili
Mom's recipe-easy and comes out great!

3 pounds gr meat
45 oz tomato sauce(hunts)
1 can rotel
3 pks Mccormick chili powder(original)
1 small onion
1 stalk celery
3 bay leaves

Brown gr meat-drain-put in chopped onion,celery and rotel.
Let simmer 1/2 hr.
Add packs of chili powder, stir, add tomato sauce and bay leaf.
Let simmer on low for 1 hour.
Skim grease if needed.
Can add jalapeno's or garlic if needed.

I don't add the celery b/c I hate it. But I do add fresh garlic-couple of cloves.

[Kurt_Loup]

I've been making a lot of green chili lately. I roast Anaheim and/or poblano peppers, onions and garlic and use that instead of chili powder or dried red chilies. I make a "roux" with olive oil and masa to thicken it. I like it best with pork or chicken. Add chicken stock, cumin, cilantro and to taste and a can or two of pinto beans. The difference maker is adding dried Mexican oregano and dried epazote if you can find it.

[BAYOUfish]

The wife is spoiled and would rather not eat chili unless I make it this way. Well worth the time and work. Enjoy!

SPICY TOP SIRLOIN CHILI

Prep Time: 4 Hours
Yields: 10–12 Servings

Comment:
Don’t be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauce amounts can be changed at your discretion. But I would suggest that you just take a leap and use my recipe first time around.

Ingredients:
1 (3–4 pounds) top sirloin, trimmed
1 tsp chili powder
½ cup olive oil
salt and black pepper to taste
granulated garlic to taste
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 jalapeno peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
1 quart beef or venison stock (see recipe)
¼ cup hot sauce
1 tbsp ground cumin
1 cup beer
½ cup sliced green onions

Method:
Preheat oven to 350°F. In a large Dutch oven, heat olive oil over medium-high heat. Season top sirloin with salt, pepper and granulated garlic then brown well on all sides. Remove from pot and set aside. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until wilted. Stir in jalapenos, tomatoes and stock. Return meat to pot and bring to a boil. Add chili powder, hot sauce, cumin and beer. Reduce to simmer, cover and bake 3½–4 hours or until fork-tender, basting occasionally with pan juices. Additional stock may be added if necessary to retain volume. Remove venison from pot and shred or cut into bite sized pieces. Return meat to pot then stir in green onions. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over cornbread or rice, or you may wish to serve on toasted hamburger buns.