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It's almost chili season. Share your recipe

Discussion in 'Non-Vegas Chat' started by bnlphan, Aug 26, 2019.

  1. DsqrdDGD909

    DsqrdDGD909 Tourist

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    Not really a recipe - just a mix. https://www.carrollshelbyschili.com/products

    Family and friends have all said it's the best chili they've tasted.

    I do not follow the instructions on the box.
    Brown ground beef and drain
    add finely chopped onions and celery
    Add diced tomatoes (we are partial to Red Gold)
    Add can of kidney beans (drained)
    Add can of black beans (drained)
    Add all of the large packet (chili powder)
    Add 1/2 of the smaller packet (Cayenne)
    Discard the masa packet
    Salt to taste (if needed)
    Cook on low 2-3 hours

    Regarding beans - I have cooked in chili competitions and yes competition chili (at least at ICS) dictates no beans.

    However, everyone that we know prefers chili with beans.
     
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  2. ardee

    ardee It's only money.

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    Oh, I sure will. Almost as much as you will enjoy your vanilla bean, cinnamon, minced meat stew. :stir:
     
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  3. vegasdev

    vegasdev VIP Whale

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    I use both beans as well.
    the only ground beef I buy is the 90% grind at Sam's Club. (No shopping bag) :poke:
    tobasco sauce for a bit of heat.
    plenty of onion.
    and yes, a bit of cumin.
     
    Last edited: Aug 26, 2019
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  4. mjames1229

    mjames1229 # of visits includes only trips w/ hotel stays

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    I've got my recipe on a .pdf, so knock yourselves out. This is my very own concoction, carefully crafted (including soaking my own beans so they don't take on any canned flavor) with parts inspired by others (the homemade chili powder was borrowed from Alton Brown, but I altered it a bit) and practiced over a couple of years.

    I originally "published" this in 2014, and since then I will still experiment. Sometimes this isn't as spicy as I'd like, so I will occasionally throw in a roasted, skinned and seeded Hatch chile (which I buy in bulk when in season, then freeze). I will also regularly sub venison stew meat when I can (to borrow a phrase) pressure my hunting friends to give me some venison.

    I've considered starting from fresh tomatoes, or using San Marzano-certified canned tomatoes, but, well.... I kind of like what I've got.
     

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    Last edited: Aug 26, 2019
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  5. TomBrady'sLoveChild

    TomBrady'sLoveChild Tourist

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    I'd give you my recipe, but it's really what I have in my pantry and frig and whatever I'm in the mood for . Sometimes ground beef and sausage and sometimes ground turkey. Always spicy beans ( any kind) and corn. Pastene crushed tomatoes and whatever spices I pull out of the cabinet. I've made some that are spectacular and some that are meh. I never seem to have everything in my cupboard that are in most recipes so I wing it. good Luck
     
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  6. LolaDoggie

    LolaDoggie VIP Whale

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    I do more flavour rather than heat. I figure you can add whatever sauce you want to add heat. And I know it's not "real" chili. I use my biggest crockpot to make it, so amounts vary. It's a can meal for me, super easy. I can grab what I need from the pantry and freezer and have it going in the crockpot in under 5 minutes.

    -can of diced tomato
    -pick from; can of plain tomato sauce, can of crushed or a can of "pasta sauce" like the onion garlic or whatever, it actually works
    -can of corn or frozen corn (I use sweeter corns)
    -can of pinto beans and a can of white kidney beans (I used to use red kidney beans, I also used to use the cans of 6 bean mix etc I don't think it matters, pick what you want) DON'T STRAIN THEM
    -ground beef of course but I sometimes do it without
    -can of mushrooms, drained
    -onions
    -garlic
    -celery
    -green pepper
    -if I notice it's kinda dry, I add vegetable cocktail juice like V-8
    -for spices I do chili powder, cumin that kinda thing

    I freeze most of it and it's a good lunch for me.
     
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  7. mjames1229

    mjames1229 # of visits includes only trips w/ hotel stays

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    So, my team has defeated yours (though as I enter this, its still the middle of the second quarter).

    Did you at least make my chili? :beer:
     
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  8. DDB

    DDB Low-Roller

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    1 pound of ground beef
    1 can diced tomatoes
    1 can of Bush's chili starter

    Brown the meat, drain the fat. Add both cans, simmer 10 minutes. Done. :rolleyes:
     
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  9. C0usineddie

    C0usineddie VIP Whale

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    I just use ground beef, onion, bell pepper and spices.

    Fry it all up and toss the carroll shelby packet on it with a can of rotel and some water. Boil off some water and thats that.

    Never fails to be tasty and is simple.
     
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  10. deansrobinson

    deansrobinson VIP Whale

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    A couple of thangs...first game of the year is Pecos Pasta (https://www.allrecipes.com/recipe/11977/pecos-pasta/) & cornbread. Twenty plus years. Second, as it appeared the Heisman hopeful was putting together a highlight reel, I opted to go to bed at halftime. I've seen this movie many, many times before. Still haven't had the opportunity to read the recap in the Tampa Bay times. But rest assured, the Chili recipes have been collected and are queued up for the season. :beer:
     
  11. runningonthehub

    runningonthehub High-Roller

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    My chili is real simple and uncomplicated: 1 lb ground chuck
    1 pack of McCormick Chili Mix
    2 cans Black Beans
    2 Cans Tomato sauce
    2 Cans Diced tomato with peppers
    1 diced onion
    1 diced green pepper
    Beef Broth to Thin
    Chili powder to taste
    Yes, I will have beans in my chili. Without beans, I don't want it. To each his own.
     
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  12. jpw711

    jpw711 Is that your cat?

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    I'll chime in.

    2 lbs of whatever fat content the meat processor made the cow last year, ya never know.
    1 large onion.
    Entire garlic bulb minced, (ten cloves or so)
    Coco powder
    Couple cans green chilis
    16 oz can tomato sauce
    4 cups beef broth, bullion, whatever
    Salt
    Black pepper
    Chili powder, 1.5 TBS
    Cumin till it's the right color
    Garlic powder
    Water
    Canned pinto, kidney beans drained, rinsed

    Do the garlic and onion, dump in beef and garlic powder. Brown, drain, dump everything else in. Simmer till desired thickness. Cool, put in fridge, reheat and eat tomorrow with cheese, diced onion and saltines
     
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  13. vegasdev

    vegasdev VIP Whale

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    Sounds good.
     
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  14. Jake13

    Jake13 Low-Roller

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    If I am doing chili with meat, I usually use Venison if I have it, if not sirloin. Then I cut the meat into small chunks, throw them into the smoker for awhile, then into the chili. I also usually put chili into refrigerator at least overnight if not for a day or two to let all flavors mingle. Won a couple local cookoffs doing this.

    Here's a different take on chili, I have also substituted pulled pork for the chicken.

    CHICKEN CHILI VERDE
    3 lbs Chicken Thigh meat (grilled)
    1 Gallon Chicken Stock
    1/4 C vegie oil
    2 Yellow onions coarse chop
    1 Japaleno chopped fine
    2-32 oz cans Green chilis whole or diced( I like whole and then rough chop big pieces)or 8-4 oz cans
    1-32 oz cans whole tomatos rough chop drained
    1 tsp. ground cumin
    1 tsp white pepper
    Johnnys seasoned salt to taste add a little at a time cause you can't take it back plain salt will do also
    1/2 C flour
    1/2 C Butter
    After grilling chicken cut into 1 inch cubes reserve
    In a large pot on medium heat add oil and onions cook until transparent
    add chicken stock cumin, white pepper and chili's + Japaleno
    bring to boil
    in another smaller pan melt butter and add flour till smooth like batter.
    Add to other mixture slowly(you might have to make more flour/butter(roux) add till thickened like chili). I am just trying to remember how much without seeing it in front of me(sorry)
    Add chicken to thickened chili then tomatoes
    Salt to taste.
     
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  15. DaiLun

    DaiLun R.C., L.C., and A.A.N.G.

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    When I was 11 or 12 years old my Mom went into the hospital for removal of a brain tumor. We pretty much ate downstairs with Grandma and my aunt, but there was one evening when that wasn't possible, and it was up to me to make dinner for my Dad and my brother and sister. My cooking repertoire was extremely limited at that time, but in a cookbook was a recipe for Chili Con Carne. I had the ingredients and made it for our family.

    My Dad is an "old time" Chinese (though he was born in America) and insisted on rice with every meal. He ate it with a smile, but later told my Aunt, who years later let me know that he didn't find that "appropriate" for dinner. That was the last time I ever made Chili Con Carne from scratch.

    I remembered that and always served rice at every meal for my Dad (God rest his soul).

    Sorry, didn't mean to hijack the thread, just share a Chili Con Carne story.
     
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  16. robert m.

    robert m. High-Roller

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    DaiLun, I understand and like your story!
     
  17. bull1029

    bull1029 Low-Roller

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    Oh boy, keep em coming. To me, chili season is all year round.
     
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  18. Breeze147

    Breeze147 Button Man

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    [​IMG][​IMG][​IMG]

    This was dynamite. Breeze Chili!!
     
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  19. ardee

    ardee It's only money.

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    A man after my own heart.
    I like my chili over rice too. Helps to lessen the heat on the tongue but makes you want to eat more. Looks delicious, @Breeze147 :feedme:
     
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  20. jpw711

    jpw711 Is that your cat?

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    That looks damn good.
     
    way to good of an offer to pass up - Sorry MGM Aerosmith Tower suite
    Life is to short to spend it all in the Ozarks
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