| Chilli please
Posted: 1/16/2008 5:59:46 PM | Hi Guy's,
I am looking for a recipe for authenic chilli, I have heard that the Texans make the best, but have never been able to a true recipe, is there any one out there that would be prepared to help an Auzzie girl and her taste buds.
 | |
|
| Chilli please
Posted: 1/16/2008 7:51:08 PM | All right, here's the one I use. I just made this yesterday!
Ingredients
2 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 red bell pepper, stemmed, seeded and chopped (or jalapeno peppers)
- 1/4 cup chili powder (a little more that this is always better!)
- 1 tablespoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper (I always use more 
- About 1 teaspoon salt or to taste
- 6 cloves garlic, minced
- 2 pounds (85 percent lean) ground beef
advertising
- 2 cans (15 ounces each) kidney beans, rinsed
- 1 can (28 ounces) stewed tomatoes (you can use diced but stewed gives better texture as you will see)
- 1 can (28 ounces) tomato purée
- Fresh ground black pepper
Directions
1. Heat oil in a large Dutch oven over medium heat under shimmering. Add onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon salt. Cook until vegetables have softened, about 7 minutes. Stir in garlic and cook 15 seconds.
2. Add beef and increase heat to medium-high. Cook until no longer pink, breaking up beef with a spoon. Stir in beans, diced tomatoes with their juice, tomato purée and ½ teaspoon salt. Bring to a simmer, cover and cook 45 minutes.
3. Remove lid and continue to simmer 45 minutes. Stir occasionally. Season with salt and pepper to taste before serving.
It's important to use a dutch oven if you can. Also you can alter the amount of chili powder. You can also alter the TYPE of chili powder you use. I don't know what kind of chili peppers/powders you have access to down there in Australia but here in the Americas there are dozens of varieties.
Right now I'm experimenting with a HOT  yellow chili pepper powder. The most popular chili powders are made from ancho peppers and anaheim peppers (I think). These are mild powders and the kind you see in the shaker bottles at the grocery. The stronger ones like the serrano pepper might be a bit too hot for the 1st time chili maker. You can literally burn your skin just handling these peppers. I always use more powder than what the recipies call for ---- especially if it's a mild powder. I go for the intense flavor! If the chili powder has been sitting around for some time you will have to add more than what the recipe calls for. Chili powder loses its flavor if it's been sitting around for more that 6 months. | |
|
| Chilli please
Posted: 1/16/2008 8:24:25 PM | | Thanks Bbb. I will try this one, and the hotter the better for me.... | |
|
| Chilli please
Posted: 1/16/2008 8:27:00 PM | | http://www.chilicookoff.com/default.asp | |
|
| Chilli please
Posted: 1/16/2008 8:37:15 PM | "the hotter the better for me...."
You Go Girl!!!!    | |
|
| Chilli please
Posted: 1/16/2008 8:42:03 PM | Me = Wild Chili Fan!
Thanks BigBeachBlanket42
Gotta try this one! Awsome post - Poster! Hope we get more recipes in this thread :)
I gotta quicky one - Just gotta find it - Tasty like hell though - Add Tobasco or Red Hot - And perfect! But always looking for more Chili recipes :)
Take Care Gals & Guys | |
|
| Chili please
Posted: 1/16/2008 9:08:16 PM | I got the basic recipe from a tin of Libby's kidney beans, many moons
ago, but have adapted it over the years to my liking:
FERN'S CHILI:
1 pound extra lean ground beef
1 medium onion, coarsely chopped
1 green pepper, medium chopped
1 small jalapeno pepper, seeds removed, chopped fine
2 cloves garlic, crushed
2 tins dark red kidney beans
2 (28oz) tins diced canned tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
crushed red pepper flakes - to taste - about 1 teaspoon (optional)
1 teaspoon sugar
2 - 3 tablespoons vinegar
2 teaspoons salt (or to taste)
1 teaspoon pepper
Pinch of Cayenne pepper - or to taste
Brown ground beef, add onions, chili powder, garlic and green pepper - cook
ten minutes add rest of ingredients and simmer approximately 1 hour or until
some of the liquid has evaporated and chili has thickened ~ careful this
concoction burns easily.
P.S. The addition of sugar balances out the flavors.
SERVING SUGGESTION:
Grated cheddar cheese (old) is excellent as a topping) for this chili - absorbs
some of the heat.
Brazos, Sol | |
|
| Chilli please
Posted: 1/16/2008 11:12:25 PM | Good recipes people. Ummm am I the only one who puts in paprika?? Also I like to eat the chili with soda crackers or corn chips (fritos here LOL). I am kinda different I like mozzarella cheese on mine tyvm
| |
|
| Chilli please
Posted: 1/17/2008 6:29:00 PM | Okay, here is a Texas chili recipe. Hope you like it!
3 lbs coarsely ground beef (about85% lean)
1 med sized onion, chopped
1/3 cup green bell pepper, chopped
2 med jalapeno peppers, finely chopped (or can use 1/2 tsp crushed red pepper)
1 clove minced garlic
1 28 ounce can of crushed tomatoes
1/4 cup chili powder
1/4 tsp ground cumin
1 tsp Lawrey's seasoned salt (yes, brand makes a difference here)
2 cans of PINTO (not kidney) beans
Lightly brown beef with onion, garlic and pepper. Drain fat, then stir in 1 Tbsp of flour to help thicken liquids. Add remaining ingredients and stir well. Simmer slowly for 1 1/2 - 2 hrs, stirring occasionally to avoid sticking or scorching. Again, this is good with corn chips, rice, cornbread, cheese, sour cream or any combination of these items.
Hope you enjoy it! | |
|
| Chilli please
Posted: 1/17/2008 6:43:19 PM | same as Fern's , minus 1 can of tomatoes , and I use 1 can light red/1 dark red beans -
+1 on a little sugar in most any tomato "sauce" , it cuts the acid .
+1 on paprika , and soda crackers are a must , along with an ice cold Yuengling BlackNTan beer . . | |
|
| Chilli please
Posted: 1/17/2008 6:47:57 PM | I forgot to mention in my earlier post that Chili is excellent served with pasta (spaghetti) or perogies!
Brazos, Sol | |
|
| Chilli please
Posted: 1/17/2008 7:41:34 PM | Hey thanks guy's & gal's, they sound realy good, I will be eating chili until the cow's come at this rate, not that I am complaining though really love the stuff. Keep them coming as I also make my boss try them with me and he is enjoying them as well.
Oh and by the way, crackers & soda please explain, you guy's forgot I from Oz.
Mafato
 | |
|
| Chilli please
Posted: 1/17/2008 7:54:12 PM | "soda crackers" = Saltines ® , M .  | |
|
| Chilli please
Posted: 1/18/2008 12:37:47 AM | Hi there
AAARGHH My formatting got messed up!! It looks great as I'm typing /editing , but a mess when it gets posted. Hope you can keep ingredients separated!
In the United States, discussions about Chili are as heated as discussions about Barbecue and more heated than political debates usually. When I lived in Texas I was told repeatedly that it was a hangin offense to put beans in something and call it Chili. Now there are a lot of wonderful bean stew recipes with a Texas flavor, but they aren't called Chili except by misguided Yankees who don't complete cultural training when they move there. "Real" Texas Chili is more like a Carne Guisada from Mexico-
Here's an old fashioned one favored by purists, using chili pods. It's not hard to cook with them.
12 dry chili pods* 1 tsp cumin
2 cups boiling water 1/2 tsp dried oregano powwder (1 tsp dried oregano leaves)
1 tsp salt 1 clove garlic, minced
2 lbs beef cubes, or ground chili meat (it's a big thick grind of hanmburger, about 3 times a the size of a strand of hamburger)
2 tablespoons masa (if you don't have access to that, flour works, but changes the flavor some)
Pop stems off chilis and knock the seeds out (whack, whack,whack on the trash can or a discards bowl, literally). In either a bowl or the blender jar, pour boiling water over chili pods, cover and let rest about 15-20 minutes (doesn't hurt if they stand longer ). Add the spices and herbs and puree well. You can strain the puree to remove skin peices or leave them in as you prefer.
To make the dish: Gently brown meat. Add 2 tablespoons masa and mix well. Pour chili into the meat , bring to a boil and let simmer 30 minutes to several hours. Add water or broth as needed to get the consistency you want. Serve with tortillas, biscuits or cornbread. Serve plain beans on the side. Garnish is simple--jalapeno peppers. None of that cheese and sour cream stuff.
* Substitute 1 tablespoon (is that 15 gms/) paprika and 54 tablespoons (1/4 cup) ground chilis
If you want it mild, go for a California Chili, or if you like it hot, just keep kicking it up a notch with dried chilies of your liking. I would think in Australia you can get some pretty hot chilies used in some of the Pacific Rim dishes. hot hot hot.
Have fun. All the jokes are only half serious. Linda | |
|
biknut
|
Joined: 1/21/2007
Msg: 15 | |
| Chilli please
Posted: 1/18/2008 1:34:54 AM | Here is my original blueprint for chili. That does not make it the best in the world, or anywhere else, except the best in my kitchen at the time!
3 lbs. of ground pork sausage
3 cans tomato sauce
3 cans chili beans
About 1/2 an onion
About 3-5 cloves of garlic
Add chili powder until it looks like chili
Add Tobasco, Jalapenos, or whatever you like to make it hot
Brown the sausage first, and rinse in warm water to get the grease out. Put sausage in Crock Pot, or a pot on the stove. Add all the other ingredients, stir every now and again, until it all simmers together.
Dip it out into a bowl, add some shredded cheese, add some saltine crackers (maybe with peanut butter, pimento cheese, or some kind of spread). Eat till you can't! | |
|
| Chilli please
Posted: 1/18/2008 12:58:10 PM | Oh, and I almost forgot ----- grab yourself some sharp cheddar cheese when you go shopping to buy your ingredients. Then after you ladel the finished product into a bowl, grate a small pile of that sharp cheddar right on top of the piping hot chilli and wait 30 seconds for it to melt. Heavenly.......just heavenly!  | |
|
| Chilli please
Posted: 1/18/2008 1:56:18 PM | MM, you'll love it and you can always kick up the heat with some extra Cayenne pepper. This recipe is SICK with flavor and lots of great lean beef! Great recipe when you're having the guys over to watch the game  and makes a lot. Goes great with Corona Beer & lime wedges. | |
|
| Chilli please
Posted: 1/19/2008 3:14:42 PM | I have never, ever, ever had anyone eat my chilli and didn't rave about it. After I tell them how to make it they can't believe it:
This is for ~4 people:
1) 2-2.5lbs of lean hamburger - cook and be sure to break it into small peices. Don't buy the WalMart stuff because it has been irradiated and doesn't quite taste the same.
2) 2 cans of Joan of Ark spicey chilli beans (very key)
3) 1 small can of tomatoe paste (this doesn't seem to matter)
Add salt, black pepper and chilli powder to taste. No onions, tomatoes, etc. It is very simple and taste great.
Cook the hamburger, get everything else going in the big pot. Put ~1-2 cans of water from each can of chilli beans. Drain the grease from the hamburger and combine everything. Mix and cook everythign to reduce to the desired thickness. I like to cook it until there is ~1/2 inch of thick juice above the solid components.
This is best cooked the day before you plan to serve it. | |
|
| Chilli please
Posted: 1/20/2008 1:25:26 AM | | hahahaha I need to be able to edit this and I can't!! DON'T , I SAY DON'T PUT IN 54 TABLESPOONS OF CHILI!!!! YIKES It's a typo! Use 4, count em, FOUR tablespoons. Holy Cow what a disaster that would be!! LOL | |
|
| Chilli please
Posted: 1/22/2008 7:35:34 AM | | are you still wanting a texas chili recipe | |
|
| Chilli please
Posted: 1/22/2008 8:32:32 AM | | They all sound great, my friends adds some dark chocolate to hers, gives great color without taking away from the flavours of the chili. | |
|
| Chilli please
Posted: 1/22/2008 8:56:27 AM | | I may be wrong, but I was always certain "authentic" chili had neither ground beef or beans in it. | |
|
| Chilli please
Posted: 1/22/2008 5:56:49 PM | yes please the more the better, they so for have all tasted different, who would have thought one dish could taste so different, I love the cheese with it. And the suggestion to put dark chocolate in it sounds divine.
Thanks Guy's
Yummmmmmmmmm. | |
|
| Chilli please
Posted: 1/22/2008 6:50:19 PM | Just made a batch today... always goes quickly in the usual crowd! We call it "Jesus Pete!!" chili cuz it does tend to be a bit warm for some folks with more delicate taste buds. You can subtract or add anything to your liking of course. In fact, I rarely make it exactly the same way twice, so this is really a starter recipe.
1 lb. 70/30 or 80/20 coarse ground beef, browned (I don't drain it... YMMV)
1lb. Tennessee Pride HOT sausage (again, not drained) Use mild if your buds can't take a little heat.
1 jar On the Border mild salsa
1 can Red Gold tomatoes and chilis (best brand out there!!)
1 can Red Gold tomatoes and onions
1 can Rotel Chili Fixin's
2 cans Red Gold HOT chili beans (or mild... see above)
1 medium yellow or white onion, chopped coarse
1/2 cup cumin (or to taste)
1/2 cup chili powder (or to taste)
large dash of black pepper
large dash of white pepper
large dash of cayenne
1 or 2 tablespoons of Texas Pete's Hot Sauce (this stuff gets pretty warm when cooked in, so be careful!)
I also use a dash of a pepper blend that my dad makes, so you'll have to improvise here. It has six different peppers in it including habanero and jalapeno... and the rest I just don't know!
I have one secret ingredient that I will not divulge. I've made it without it as well and brought back two empty crock pots from work, so I doubt anyone will complain! (Ditto on my dad's pepper blend.)
To prepare, put all the dry and wet ingredients EXCEPT the meat into your slow cooker or crock pot (or whatever you're using) and stir well. Adjust the heat to a high simmer. At this point is when I begin to brown the meats. The ground beef should be *lightly* browned so as not to get too chewy. When almost all of the pink is gone, put it in the cooker. It will finish cooking in the chili. The pork sausage... well... it needs to be a little more done (NO PINK but not cooked to death either) but the trick is to brown it but NOT fry it. Keep the heat medium low and add VERY small amounts of water when needed to stop it from frying. When you're there, dump it in the pot and turn the heat down to a low simmer and cover. I let mine cook for at least 2 hours before serving, but prefer at least 6 hours if possible. The longer the better. Stir every half hour. If it's too soupy for you when you are nearing the end, simmer for another hour with the lid off.
For even better flavor, turn off the heat and uncover until cool enough to put in the refrigerator. DO NOT put it in the fridge while it's still warm. After a night and day in the fridge, all those good ingredients really have a chance to meld and make the chili even better for supper the next evening.
HANDY TIP: From time to time, I somehow manage to get my chili too salty even though I don't add salt. If this happens, wash and peel a large baking potato and cut it in half. While the chili is cooking, taste it from time to time and if after 2 hours it is too salty, put the potatoes halves in and push them about halfway down. DO NOT leave them for more than two minutes at a time. After two minutes, fish them out and taste the chili. If it's still too salty, put them in for another one minute and continue this way until you've got what you want. These do an amazing job of absorbing salt (and they do it QUICKLY) but they also remove spicy heat, so that's why you wanna be careful. I once wound up with a batch of tasteless chili when I put the taters in and took a phone call. This also works for soups and stews... yes even if they already have potatoes in them! 
I like my chili over a bed of crushed Saltines and topped with a dash of shredded or crumbled cheddar, or over a crumbled sweet cornbread muffin mix (Jiffy mix is pretty good).
Enjoy! | |
|
| Chilli please
Posted: 1/22/2008 7:49:48 PM | It all depends on your definition of "authentic". And "chili".
It originated in Mexico. There's a red one and a green one. The green one is pork, fresh green jalapenos, onions and cumin.
The red one is beef (not ground, but cut into pieces as big as the end of your baby finger, and don't use a good grade of beef here, use what's cheap), chilis, onions and garlic. A lot of people add tomatos but it's not authentic, neither are beans. The chilis you use are dried ancho and dried pasilla. You deseed them, soak them in boiling water for 5 minutes then put them in a blender. I make this and in the last hour of cooking add chopped cilantro and a dozen cloves of garlic, grated for extra kick. Poeple who like it hot can add all the habaneros they like. I tried this once and almost died.
I can't say enough bad things about "chili powder". Once you've had real chilis you'll never go back. The flavour is that different.
Hot tip: eating an aged cheese such as chedder will instantly take the heat out of your mouth from too-hot food.
The bad news: it doesn't help the rest of your body.
But at least you won't have worms. | |
|
Home
login 
