It's almost chili season. Share your recipe

First weekend of college football. I always fix chili. Official start of chili srason that runs all the way to mlb opening day.
My current recipe has evolved to this.

2-3 lbs hamburger
1 lb hot ground sausage
Salt and pepper above while cooking with diced med onion.
1 bell pepper i prefer red.
3-4 stalks of diced celery
Couple of beef bouillon cubes or if i have beef ramen noodles i will just use a couple of the flavor packs.
2 can rotel tomatoes and green chiles.
1 can tomato paste. Lately ive been skipping this and actually just using ketchup.
Chili powder to taste
Dash of cayenne pepper.
3 cans chili or kidney beans adjust chili powder accordingly.
If i know i have a few that will be eating i throw in some macaroni for filler.

Maybe a little garlic powder.
Never cumin. Thst just ruins chili imo.

Cottage cheese for topping.

Share yours if you arent one of those that keros their recipe a secret.

 

1 28oz. Crushed Tomatoes
Tomatoes I have saved in freezer - boil, peel, crush lightly.
1-1/2 to 2 lbs. Ground Meat (pressure your hunting friends to give you some ground venison)
1 fair sized onion
1 bell pepper, any color, green is best
2 or more jalapenos, sliced in half lengthwise (It's fun to step outside and pick some right off the plant)
5 cloves of garlic, crushed
salt
black pepper
1 tblsp Chili Powder
1/8 tsp Cayenne
A shake or two of red pepper flakes
1/2 tsp Cumin (it gives it that Mexican taste)
A little onion powder and a little garlic powder
3 16oz. cans of beans, any type, (Must come from the Mexican food aisle)

Chop the vegetables to diced size. Brown the ground meat. Pour off excess fat. I use a baster to suck the fat out. Add onions, garlic and bell pepper. While browning add tomatoes and spices to a large pot with lid. Add browned meat. Add the vegetable. Add the spices and the beans including the bean liquid. Bring to a boil, reduce to simmer, simmer for 1-1/2 hours, stirring occasionally.
Note - Adjust the spices to your own palate. Use the hot pepper of your choice, I just happen to like jalapenos.

Breeze's life hack - Always leave the lid slightly ajar to allow the steam out. This will thicken your product up a bit. Then cover and let it just sit for a few hours. Reheat on very low, you don't want to recook everything, just warm it up. This works for any sauces, stews or soups.

Note 2 - With the tomatoes, garlic and beans, this is a pretty heart healthy recipe.

 

3# sirloin, bite-sized cube
2c white onion, rough chop
Garlic to taste -- I use about 6 cloves minced
2T ground Ancho
2T ground New Mexican red
2-3 bay leaves
3-4 c ripe tomato, diced, w/juice (or canned)
1T coriander seed, toasted and ground
1/2-1T cumin seed, toasted and ground (to taste ... watch the cumin)
Hefty pinch of Mexican oregano
Ground cinnamon to taste -- I'd keep it to 1, maybe 2t
1-2 bottles of IPA
Seeds from 1/4 of a vanilla pod -- optional (put the remnant pod in your sugar)
Small hunk of bittersweet chocolate

Heat canola in a deep Dutch over, S&P the beef then deeply brown. Remove. Add onion and sweat. Add garlic. When garlic is aromatic deglaze with beer and return beef to pot. Add other ingredients except chocolate and vanilla beans, bring to a boil then simmer for 60-90 minutes. Add another bottle of beer (or chicken or a light beef stock) if too dry during this time. (Conversely, if too runny, whack down a corn tortilla or two, or make a masa slurry, and dump it in.) Add chocolate and vanilla, if using. Heat for another 20-30 minutes, remove bay.

Serve with Mexican crema, cotija, avocado slices, a squirt of lime, cilantro, thinly sliced radish, minced jalapeno, minced red onion ... whatever. We typically make a pot of beans that we serve separately with sofrito.

We use pure ground chile, not chile powders, which have a wad of salt and spices/herbs. This also can be done with rehydrated chile pods.

 

finally someone knows there are no beans in real chili

 

Thank you, Sheldon.

 

Vanilla beans? Bittersweet chocolate?

We makin' chili or we makin' dessert? I'm kidding, this honestly looks exotic and unique enough for me to try out. Though I don't regularly grind my own chiles. (oops, I forgot I can buy the little packets)

 

I know we're not supposed to pick on other members, but did you really say NO to cumin and YES to cottage cheese in back-to-back sentences?

 

It's just a rather standard recipe for Chile Colorado/Texas Red. The IPA and the vanilla are my add and vanilla isn't used every time. I said nothing about epazote, notice. lol We approach this more like carne adovada or even mole than beans and hamburger. (And there is nothing wrong with that variant.)

P.S. We get ground chile and/or whole chiles from a variety of sources, typically Penzey's, Jane Butel, Chimayo Chile Bros. and Santa Cruz Chile & Spice Company. We don't grind chiles though, as noted, we do use pods and rehydrate.

 

I guess the chili in a can just broke me on cumin they put way too much in those cheap brands like hormel.

 

It’s supposed to be 101 today. Heat index 104-112. Nice breeze though——but chili season? Wasn’t thinking of chili at all today.
If you don’t like where you live, move.

 

Yep, we're still rocking the 100s and will for a while. And the air "quality" is for shit. Please, November, arrive!

 

Glad to know others agree no beans in Chili. I have similar recipes with tomatoes, ground beef,poblano's, etc. I add in a ear of sweet corn along with a rack of ribs, let it simmer all night, then pull the bones out and shred the meat.

 

Sorry. I don't agree. Some of my favorite chili has been with beans for sure.

 

I make a fantastic chili with the addition of red and pink Goya kidney beans. Deelicious.

 

Ginger or MaryAnn?

 

Love beans. That's one of the things I miss about Lompoc. I'd get a notion to make beans, drive down to the mill, choose from at least a dozen varieties, go home and get a pot going. The pinquitos were awesome. Mostly do blacks, though, save some whole, put the rest into refritos. Beans and meat are great, but it ain't chile.

 

I would like to take this opportunity to thank each of you who shared a recipe. We are always in the hunt for new tailgating recipes, and I'll file a personal after action report for the ones that get some traction here at the ranch. Good chili and bad football, truly one of life's simple pleasures, starting..........Friday!

 

Rolling my eyes as I've listened to my husband say the same crap-a-doodle-doo as you, kenster.
Californians. Get off my lawn.

I am legion with the chili.

 

chili in tampa in august... sounds sweaty.

 

Your husband is a wise person. Enjoy your thick bean soup.