Chili Recipes

[crablegs]

What does everyone do with their chili? Just curious to try new things with mine. I do the standard:

beef
tomato juice
tomatos
chili powder
pepper
random assortment of beans
and something else I'm probably missing
I also add frozen sweet corn occassionally...which I hear is crazy talk for chili, but we love it

Just lookin for ideas.

[mtswampfox]

my favorite and oh so easy brown the ground add your favorite salsa and red kidneys top with cheese or sour cream great for camping as you only need the salsa which has all the goodies

[scape111]

now and then we'll go with chicken, just for a change of pace

[greygoose]

Let me throw my hat in the ring. Now I can't take the credit or blame as I tore a page out of a newspaper about twenty years ago about the winning chili at a Texas state fair. This does require a kitchen, a wife who stays out of the way, and some prepared stuff. Usually I use cubed stew beef sometimes venison, once antelope (don't), or lean hamburger. If you use stew beef I cut it even smaller. Cook it well in the microwave then brown it. I usually make a lot and if no group to eat it I freeze some so I start with a pretty big corn pot. I just start adding 'stuff'. and cook (stir it often to keep from sticking) a lot of the water off to make it thick.

2 lb of meat
4-5 medium cans of light or dark kidney beans with the juice
1 medium diced onion ( you can use the frozen stuff)
1 green pepper diced (again you can use the frozen stuff)
1 can of medium black olives again diced (toss out the juice)
2 medium cans of crushed or diced tomatoes (the kind prepared for chili)
use the juice as well
1 large can of tomato paste or condensed soup (optional for thicker)
1 reg can of your best beer (I don't advise dark or Adams/German type but never tried it)
finally chili pepper, mild/hot peppers diced or salsa, salt, and pepper to suit ( here you make it as hot as you want but it is rib sticking eating not sipping. Of course save some of the beer to go with it.

I am going to try that corn thing one day.

[wranglerdude]

Try Wick Fowler's 2-Alarm Chili mix. It is real Texas chili, no beans, but you can do what you want. We use deer meat and substitute beer for the water. If you use all the pepper in the mix it will be pretty hot. I like it that way. It makes cold beer a really good idea! Old Wick Fowler won the 1967 World Chili Championship with this mix.

[ksdeerhunter]

I have made several different chili's over the years, but this one is everyone's favorite. I know, I make some things difficult or "different", but you really can taste the difference.

4lbs lean ground beef or venison
1 small white onion random diced
1 garlic clove chopped fine
3 jalapenos random chopped/diced
1 to 3 habeneros diced (wear gloves)
1 serrano diced
1 can of each black bean, white bean, kidney bean, pinto bean, and 2 cans of chili beans in sauce. I prefer Bush's
1 large can of diced tomatoes
1 small can tomato paste
1 regular can tomato sauce
1 large packet of Williams chili seasoning

cook as you normally would then add

2 T worchestershire
1/4 cup honey
1/2 cup ketchup
you can substitute molasses if you wish for the honey.

simmer for 2 hours.
it is very spicy, but the sugars take the edge off.

I make this for the folks at work every month, just made a double batch yesterday, and it will be fought over this afternoon and tomorrow morning. heheheh
It is very hearty, and really lights a fire when it is cold out!
When I make it for the family I leave out the habaneros and only use 1 jalapeno as my family doesn't appreciate my fondness for the "real" peppers. I also add 1/2 cup cream cheese and mix it really well before serving.

Enjoy

[HOGWILD]

Try some of these if ya want something with out Tomatoes!! That has flavor and spice lotta good reciepes here for free! Green or Red!!http://www.nmchili.com/recipes.htm#Green%20Chili%20Stew

[HounDawger]

Try some of these if ya want something with out Tomatoes!! That has flavor and spice lotta good reciepes here for free! Green or Red!!http://www.nmchili.com/recipes.htm#Green%20Chili%20Stew



Thank = you good web. site rusty

[HOGWILD]

some of the these recipes are local to Messilla Valley, NM, and some are probably not tasty to others but i enjoy a few of them. The posole recipe is not a very good one which is a Christmas type dish, but really tastey if done the New Mexico way! loatta other good recipes if ya dig around a tad, ENJOY!! Red or Green?

[Cliffjumper]

Up here in Canada, esp in my westcoast area, we're not know for our chilie.

I make a lot, and change it up according to my whim at the time, and being Canadian, I don't have to stick with any championship methods, and we don't have contests. Everyone says don't do that don't do this, but darnit there's never leftovers for lunch tomorrow.

One sure-fire success is I make up a batch of chipotle peppers in the oven. (My lady then cans them for use in whatever.)

Take them, fresh-made or a jar, chop them up & add to chili... Oh Yeah!... They do love that... Nice smoky flavour. If I'm out of chipotle, sometimes I add +/- 1/2 cup of Laphroig scotch, but that's getting pricey now.

Cheers!

[HOGWILD]

NM red or green Chili is basically a stew and ya either use red chili or greeen chili and it has no tomatoes in it but if ya think it can use some do it sparingly cause the veges and chili are the stars in NM chili!! NO Jalapenos allowed!! they are for pinto beans!! hehe!!

[CannedHeat]

I ran out of ideas for the remainder of my wild turkey breast, so we did a batch with that in lieu of venny or beef and it was one of my best ever. I know I'll catch some crap for this, but I'll sometimes make mine with some noodles.

I add a dash of sour cream, diced red onion, and a little cheese.

White chili is my next move with the 2 pheasants I got in the freezer....makes good stock, too.

[border]

no such thing as chili with kidney beans-oh that's called gringo stuff here-

mix deer or elk hamburger half and half with 80% beef brown and drain -add enough water to simmer-ad mild medium or hot red chile(fernandez farms ) and simmer in the chile-you can ad just a little flour
to thicken- get a big bowl and filler up- start mild in fall go to the hot by december and you will never go back-onions can be added if you want as well as little garlic but don't ruin the stuff with the tomato sauce
if you like beans in it add some drained cans of pintos and let them cook in.

chile is chile in new mexico- texas chile is other stuff that is sorta like chile but not really.lol

carne asada
thinly sliced small pieces of elk or deer fried up with a good pico de guyo and made into a burro with some cheddar will fire your rockets in the am.

carne adovada-stew cubes of stew meat (hog-deer-elk)in water with lots of hot red chile slowly (good things come to those with patience) get it almost pasty wrap in a hot tortilla and you will have a hand warmer that will keep you going all day long in cold weather.

[border]

regarding the hit on nm chile dude you were eating green chile stew-not chile!
green chile stew use elk or deer stew with papas(potatoes) ad in good fresk roasted and peeled creen chile (hatch or Pueblo) cut into small pieces-leave some seeds too -
good honest food

[Kellyelk]

Elk/Pork Green Chili

1 lb. Pork cubed
1 lb. Elk meat cubed ( or any wild game meat)
1 med. onion, cut into thin strips
6 garlic cloves peeled
1 bag fresh roasted New Mexico green chili ( I think 1 lb.) I use hot.
1 12 oz bottle Salsa Casera Picante sauce ( I use medium)
1 12oz can Chicken Broth or stock
1 12 oz can diced tomato
2 12oz cans of water
3/4 cup all purpose flour

Chili powder
Ground Cumin
Salt
Pepper


First coat bottom of big sauce pan with oil. Just enough to cover the bottom. Heat and then add cubed meat , onion, and garlic to pan. Season with a liberal dose of cumin, chili powder, salt and pepper and cook until done. Add flour and gently brown. Then add green chili, stewed tomatoes, picante sauce and let cook 5 mins on med heat. Add chicken broth, and 2 cans water and let slow cook for 3-4 hours minimum. The longer you let it cook the better it blends. If you don't use any pork then the wild game meat will NOT pull any of the heat out of the chili due to its lean nature. It is up to ones taste though.

You can eat it with a spoon or tortillas. Also makes a great smothered burrito!!!

[COelkhunter]

Another version (all measurements are approximate, adjust as you see fit!!)

Ingredients:
1 med onion sliced, diced or otherwise cut up!
2-3 count pour of Olive Oil (probably close to 3 tablespoons)
1 # ground elk (or anything ground you have in the freezer, I prefer elk)
1 # spicy Italian sausage
1/4 cup chili powder (really have no idea how much I use, I'll explain below)
Garlic powder
Salt and Pepper
1 can corn drained
1 can black beans w/jalapeno (obviously use regular if you want to tone it down)
1 can extra hot Rotel (same as above if less spice is wanted)
1 can kidney beans
1 large can (20-22 oz) diced tomatoes
1 large can (16oz) tomato paste
1 12oz beer (+ 2-3 for the cook!) I tend to use light beer..
2-4 fresh peppers diced; really depends on heat level wanted: I usually just use jalapenos for some heat and the flavor.
Directions:

Saute onion in olive oil (I caramelize the onions, in other words, cook them until their brown)
Add meat and season with garlic powder, salt and pepper- brown the meat
After meat is done, add chili powder and stir around, should be a nice dark red, if not add more!! Let it cook another 5 minutes or so...
Dump the rest in!!
simmer at least an hour, I prefer to make it the day before, bring it up to a low boil, then let it cool overnight. Serve with some Frito's and shredded cheddar and enjoy!!

[horizontal_bowhunter]

no such thing as chili with kidney beans-oh that's called gringo stuff here-

mix deer or elk hamburger half and half with 80% beef brown and drain -add enough water to simmer-ad mild medium or hot red chile(fernandez farms ) and simmer in the chile-you can ad just a little flour
to thicken- get a big bowl and filler up- start mild in fall go to the hot by december and you will never go back-onions can be added if you want as well as little garlic but don't ruin the stuff with the tomato sauce
if you like beans in it add some drained cans of pintos and let them cook in.

chile is chile in new mexico- texas chile is other stuff that is sorta like chile but not really.lol

carne asada
thinly sliced small pieces of elk or deer fried up with a good pico de guyo and made into a burro with some cheddar will fire your rockets in the am.

carne adovada-stew cubes of stew meat (hog-deer-elk)in water with lots of hot red chile slowly (good things come to those with patience) get it almost pasty wrap in a hot tortilla and you will have a hand warmer that will keep you going all day long in cold weather.
they proper name for chili with kidney beans is chili concarne, i have completed culinary school. if you like chile's try Habenero's most people cant handle them i think their mild but unless your from el savador you will probably think them to strong for you.

[horizontal_bowhunter]

some of the these recipes are local to Messilla Valley, NM, and some are probably not tasty to others but i enjoy a few of them. The posole recipe is not a very good one which is a Christmas type dish, but really tastey if done the New Mexico way! loatta other good recipes if ya dig around a tad, ENJOY!! Red or Green? go try habenero peppers they are true mexican peppers used since the days of the aztec and mesa from 500b.c.

[HOGWILD]

Lost my taste buds in Thailand back in the early 80's eating COWPOD for breakfast with chili they have on all their tables!! can't take that much heat anymore!!
http://en.wikipedia.org/wiki/Thai_pepper these can warm ya up pretty fast!!

[sammyd95]

Personaly i like to cheat and start with a Durkee chilli mix,then doctor it up a bit myself by adding the following:
1/4 cup franks original red dhot
2 Tbs worchestrer sauce
1 handfull of seimi sweet chocolate chips
1 med onion chunked
1 green peper chunked
1 habenero minced
1/2 tsp garlic powder
few turns of black pepper.....and gets better the longer it cooks(at least 2 hours)

[ksdeerhunter]

they proper name for chili with kidney beans is chili concarne, i have completed culinary school. if you like chile's try Habenero's most people cant handle them i think their mild but unless your from el savador you will probably think them to strong for you.


Actually, chili con carne means what it says in spanich. Chiles with meat - not beans. No mention of frijoles there.

The different regional types of chili are great to try. I have made most of the ones on this forum now, and like them all. I happen to like my beans though and disagree with anyone that says chili with beans is not chili. heheheh

Theres a great chili contest in Lenexa Kansas sponsored by Williams in October. I am making "my" chili recipe next year - just to see what it stacks up against. I'll keepya posted.

Even in Kansas some folks idea of chili is just meat, a little seasoning and jalapeno's or habaneros - my brother is a hard headed mean sob that bad mouthed my chili with beans and "all that other crap!" as he put it- until he tried it. Now I have to make it every time I stay with him while fishing or hunting (he lives in the country). At first it was just 1.5 gallons for him and his kids, during deer season it was a 10 gallon stock pot full and a keg of beer and 20 of his pals.
Get the picture.

and I am GM of a large restaurant, have been for over 20 years. My cooks translated for me to be sure. heheheheh

Keep on cookin, Kansas

[HOGWILD]

Nobody eats Posole here? It's a native NM Christmas tradition to eat it and i am having the shakes cause i have not had mine lately!!

[wranglerdude]

Yup, got to have posole and black eyed peas for good luck on New Year's Day! I got the posole habit from living in New Mexico, the black eyed peas from Texas.

[HOGWILD]

was in Arkansas at Mothers Funeral during Christmas and was not feeling like eating much of anything but missing my Native Posole will require a trip to Pueblo Co i feel. I have a friend that has a Filipina wife that makes it better than anywhere i have found in NM in the last 16 years and it's only a 5 hr drive!! ROAD TRIP!! the 2500 mile road trip to Arkansas was bad but Pueblo is not too bad!!

[klifhanger]

I enjoy making soups and chili during the winter...since there's just two of us, I usually make a huge batch, and have leftovers to take to work (helping other customers, I'm a Customer Service rep in one of the Contact Centers...).

I ususally go with 3 different types of meat for textures...ground beef, pork and one other (depends on whats handy, last night was stir-fry sized bits of sirloin). I brown that with garlic and onion powder and a bit of tobasco. I'll then drain it, add beans, crushed tomatoes, onions, peppers (or salsa if I'm crushed for time) tomato juice and a package of chili seasoning. Simmer it for about 45 minutes until flavors meld, and enjoy! Nothing scientific....every batch is different. I've even made it with a few shots of Jack Daniels for a kick!