What's your favorite chili recipe?

Question

I love chili and I'm always looking for new ways to make it. Will you share your recipe with me? =)

Answer 1

may I suggest something simple yet effective, with very few ingredients

*new mexico red*

about 5 pkgs dried new mexico chili pods

about 2 or 3 lbs pork [you can use the cheap stuff like shoulder or ribs]

sufficient water

salt to taste

latex gloves

salt the pork and leave in fridge as you soak the pods-use about 1/2 tbs per pound

soak dried pods in water about 1/2 a day. after they're softened, don the gloves and remove the stems and most of the seeds from the soaked pods

in a blender, blend the softened pods with sufficient water to cover the chili pods and to make the blended pods thickly fluid but not real watery.

put the pork and the blended chili into a big pot, add enough water to cover the pork, and cook until the pork is tender

after cooking, you can also salt to taste if the salt added to the pork is not enough for your taste.

real good with posole - another simple/easy NM recipe

Answer 2

This is the easiest chili recipe there is because it only uses 6 ingredients.  You don't even have to brown the meat first.  I like to make this and serve it in homemade bread bowls or on top of homemade corn bread.

1 lb ground beef

1 green bell pepper, cut into bite sized pieces

1 onion, diced

1 envelope taco seasoning

2 cans chili hot beans (such as bush's)

1 can stewed tomatoes

Place all ingredients in crock pot and stir.  Cook on high 4 hours or on low 8 hours.  Serve topped with shredded cheddar and/or sour cream if desired.

(If you're not a bread baker but would like to make bread bowls, you can buy frozen bread dough, allow it to thaw according to the directions on the package, divide each of two loaves in half and knead into a ball shape.  Place the dough balls into oven safe bowls coated with cooking spray--the bowls should be the size and shape of the bread bowls you desire) and bake according to the directions on the bread dough package (cooking time may be reduced--check frequently.)

Answer 3

Fireman's Chili Recipe - By: Up2Tempo

1 1/2 lb. ground sirloin

1 large chopped onion or 1/2 cup frozen chopped onions

1 can 14 oz. diced tomatoes

1 can 14 0z. diced chili ready tomatoes

1 can 16 oz. dark kidney beans

1 can 16 oz. chili ready hot beans

1 package McCormick hot chili powder 1.25 oz.

1 1/2 tsp. salt

1/2 teaspoon pepper

1 teaspoon crushed red pepper

1 cup water

Brown ground sirloin with onions in a large skillet on medium high heat, then drain the fat.

Wipe the tops of the cans of tomatoes and beans, after seeing the dirt on your paper towel, decide to and wash and rinse the tops of your cans before opening with a clean can opener. Add the tomatoes, beans, salt and pepper.

Stir in 1 tsp. crushed red pepper and chili powder. Bring to a boil, then reduce heat and simmer, approximately 1 hour, stirring occasionally.

Serve with various toppings: shredded cheese, sour cream, onions, and definitely oyster crackers. This chili is hot and spicy! With the leftover chili, you can layer a microwave safe platter with Tostitos tortilla chips, top with a thin layer of chili and shredded cheese.

Microwave on high about a minute a a half, until cheese melts, top with several teaspoons of salsa, to make a great dish of Nachos.

Answer 4

I adjust this a bit...leave out some of the beans, and add a whole can of chipotle peppers with all their sauce and put it in the oven to slow cook for several hours. :)

Beef and Red Bean Chili

Ingredients

• 1 cup dry red beans or dry kidney beans

• 1 tablespoons olive oil

• 2 pound boneless beef chuck, cut into 1-inch cubes

• 1 large onion, coarsely chopped

• 1 14-oz. can beef broth

• 1 or 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce

• 2 teaspoon dried oregano, crushed

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1 14 1/2-oz. can diced tomatoes with mild chilies

• 1 15-oz. can tomato sauce

• 1/4 cup snipped fresh cilantro

• 1 medium red sweet pepper, chopped

Directions

1. Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.

2. In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3 1/2- or 4-quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper. Makes 6 servings.

Conventional Method: Prepare beans as above in Step 1 except use a 4- to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion as in Step 2 except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat and beans are tender. Serve as directed above.

Nutritional Information

Nutritional facts per serving

calories: 516, total fat: 26g, saturated fat: 9g, monounsaturated fat: 12g, polyunsaturated fat: 1g, cholesterol: 98mg, sodium: 1162mg, carbohydrate: 32g, total sugar: 5g, fiber: 8g, protein: 38g, vitamin A: 0%, vitamin C: 91%, calcium: 7%, iron: 34%

Answer 5

Boilermaker Tailgate Chili --

"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."

INGREDIENTS

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

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 chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup 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 (e.g. 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®

1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

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. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.  

Answer 6

Halftime Chili Recipe

Ingredients

3 Tablespoons olive oil

1 1/2 cups chopped onion

8 large garlic cloves, chopped

2 pounds ground chuck

1 envelope taco seasoning or 1/4 cup taco seasoning

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 15oz can tomato sauce

3 cups chicken broth or vegetable broth

1 6oz can tomato paste

2 15 to 16oz cans of kidney beans (drained)

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic.  Saute about 8 minutes or until onions are translucent.  Add chuck and cook until brown, breaking up meat with a spatula as it cooks.  Add taco seasoning, basil, oregano, and thyme.  Stir 2 minutes.  Mix in tomato sauce, chicken broth and tomato paste.  Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours.  Mix in beans.  Simmer for 5 minutes.  Season to taste with salt and pepper.  Refrigerate until cold then reheat over low when ready to serve.

Answer 7

Halftime Chili Recipe

This is the perfect chili dish to serve at your next halftime get together. Serve with grated cheese and tortilla chips for dipping. For a more healthy chili, get a leaner ground beef and use lowfat cheeses for toppings.

Ingredients

• 3 Tablespoons olive oil

• 1 1/2 cups chopped onion

• 8 large garlic cloves, chopped

• 2 pounds ground chuck

• 1 envelope taco seasoning or 1/4 cup taco seasoning

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1 15oz can tomato sauce

• 3 cups chicken broth or vegetable broth

• 1 6oz can tomato paste

• 2 15 to 16oz cans of kidney beans (drained)

Directions

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.

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Seafood Chili Recipe

A variation of a traditional chili recipe, this one is sure to WOW your guests! This recipe requires preparation of the sauce 1 day in advance or at least several hours to allow cooling in the refrigerator.

Ingredients

• 4 Tablespoons olive oil

• 2 cups chopped onion

• 2 leeks, white part only, chopped

• 10 garlic cloves, minced

• 5 Teaspoon dried oregano

• 35 oz Italian plum tomatoes, not drained

• 16 oz clam juice

• 2 Cups dry red wine

• 1/2 cup chili powder

• 5 Teaspoon toasted cumin seed

• 1 Tablespoon salt

• 1 Teaspoon cayenne pepper

• 2 medium red bell peppers, chopped

• 12 Littleneck clams

• 12 mussels, scrubbed and debearded

• 1 1/2 pound grouper cut into 1 inch pieces

• 12 large shrimp, peeled and deveined

• 3/4 pound Bay scallops

• Fresh cilantro for serving

Directions

Heat oil in heavy saucepan over low heat. Add onions and leeks. Cover and cook until tender, usually about 15 minutes. Add garlic and oregano, and cook another 10 minutes. Add tomatoes, breaking up large pieces with a spatula. Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour. Add bell peppers and simmer for 20 minutes. Refrigerate overnight.

Bring sauce to a boil. Reduce heat to a brisk simmer. Add clams and mussels. Cover and cook until shellfish open, approximately 5 to 10 minutes. Discard any shellfish that do not open. Gently stir in grouper and shrimp. Cover and simmer for 2 minutes. Add scallops. Cover and simmer until fish is just opaque, about 3 minutes.

Top with cilantro and serve.

Answer 8

brown hot jimmy dean sausage  the whole thing

1 lb ground chuck or ground turkey

1 red onion copped

1 red pepper

2 cans of the spicy chili red kidney beans

1 can of tomato paste

2 cans of tomatoes w garlic basil etc

1 can of rotel w chilis

2 packets of McCormicks chili seasoning..

brown meat then put the two packets over the meat w some water 2 cups of water...and sautee onion and pepper..

mix all together and i let simmer for couple hours on low heat...

top w green onions

cheese cheddar

sour cream

serve w fritos and peanut butter sandwiches..