Im looking at making a chili later this week and I never made chili before. This is my first crack at it. So Im looking for some ideas and some tips. So please let me know how you make yours and what do you add??

I want to use my crock pot (slow cooker). I want my chili to have a little spicy bite to it.

Okay let the ideas begin!.........

 

Not sure about the slow-cooker, but here is how I do it.

Brown 1lb of hamburger meat in a big pot. Lightly salt and pepper the meat as it cooks. Add 1 yellow onion (chopped) and 2 diced jalapenos. Leave the seeds in the japs for some heat. Cook that up for 3 or 4 minutes.

Next, spice it up. Add 2 tablespoons of chili powder, 2 tablespoons of minced garlic, 1 teaspoon Cumin, 1/2 tablespoon ground red pepper, 1/2 tablespoon ground black pepper. A little salt... stir it up.

Then, add two cans of beef broth, about 28~32 oz total, or substitue with your favorite dark beer. Add you in a ~16oz can of chili ready tomatoes, and a ~16oz can of dark red kidney beans.

If it seems a bit thick after adding all this, throw in some more beef broth (or beer). Bring it all up to a boil, then let simmer uncovered for about 45 minutes or until it reaches your desired consistency.

Taste it throughout the simmering and add flavor as needed. Such as tabasco sauce, more red/black pepper, more chili powder, etc.

It's not an exact science. Just remember it gets spicier the longer it simmers. You can always add stuff to it, but you can't take it out.

And don't forget the cornbread!

Edit, also don't forget to top it off with a bunch of cheese, sour cream and fresh chopped green onions when serving...

 

I haven't tried it yet but will soon.

http://www.chili.org/lynn.html

 

I use the Tabasco Chili Recipe as an ingredient in mine.

http://countrystore.tabasco.com/inde...d=0&moreid=C70

Locator
http://www.tabasco.com/product_locator/index.cfm

 

OMG..

Just as there is "no crying in baseball"

THERE IS NO BEANS IN CHILI!!

you can add beans if you like, but it is not chili.. it's bean soup with meat.

2lbs. sirloin cut into 3/4" in pieces

1 6oz. can of tomato paste

2 12oz. cans whole skinned tomatoes

1 medium onion finely chopped

as much minced garlic as you like

2 tbsp paprika

2 tbsp ground cumin

2 tbsp chili powder (more if you like)

1 tbsp cayenne pepper (more or less depending how hot ya want it)

3 qts water

1 bottle of Shiner Bock

1/4 cup olive oil

Salt & pepper to taste

________________________


Season the meat with salt and pepper

In an 8 qt pot heat the oil over a medium flame and then add the meat.

Stir and cook until browned.

Add the tomato paste and stir constantly until the paste breaks down and coats the meat.

Add more oil if needed.

Add the paprika, cumin, onion, garlic, chili powder, cayenne.. stir it all together, let it start to smoke..

Add the canned tomatos, juice and all, stir and break up with a spoon.

Let it it simmer for about 10 minutes then add the beer.

Stir and simmer for 10 more minutes.

Add the water, return to a slow boil, reduce heat and simmer for about an hr and a half to 2 hrs., stirring ocassionally.

Taste occasionally and adjust seasoning..

Serve with cornbread and cold beer or iced tea

 

take all the chit you can find throw it in a pot add burger, beer, and hot sauce. it's chili time

 

- 3 T vegetable oil
- 1 large onion, finely chopped
- 2 l arge cloves garlic, minced
- 1 s mall hot green chilie pepper, minced (optional)
- 1 1/4 lb venison, cut into 1/2" cubes
- 3/4 lb ground venison (or ground pork)
- 28 oz can of crushed tomatoes
- 3 T red wine vinegar
- 3 T ground chili powder
- 2 T ground cumin
- 2 T Worchestershire sauce
- 1/2 tsp cayenne pepper, plus a pinch
- 1 large green bell pepper, seeded and chopped
- 2 tsp salt or to taste
- freshly ground black pepper to taste
- 10 oz can of red kidney beans, drained
- 3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili

Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.

Know it's not crock pot, but you can modify it to cook that way.

 

Beans are a must with the chili. Silly Texans.

 

Beans are good and good for you. Not to mention, magical.

 

Chili does not contain beans.

Try entering any cookoff with a recipe that includes beans. You'll be lucky if being laughed out of the place is all that happens to ya..

It was created as a way to make somewhat questionable beef edible, i.e. season the hell out of it and hope they'll eat it and not make anyone sick.. LOL

 

Meat and sauce is merely sloppy joes...

 

good point
beans baby beans
Most all of these recipes are the general ingrediants to use but a few things are very important to taste IMO
those are, if you use canned beans be it pinto kidney or black, be sure and rinse them off. DO NOT include the liquid in the can.
Remember it is the juice or soup of the chili, IMO, that makes the flavor so good you have to keep going back for seconds. AND it is not good chili unless you can burp hours later and say, "dam that was some good chili"
That said>> chili pepper, cumin, cilantro, garlic, onion, are primary flavors that need to be present. The beer of your chioce goes in next to last. Let it cook out some... no cheap beer please... use flavorful beers like fresh bud, shiner, guiness is good, yueng ling, molsons, warsteiner... just no big barley or frutiy beers and ales ....stick with hops.
After you have brought all of the ingrediants to a boil again, add about two table spoons of corn masa flour.. it thickens the chili very subtlely and makes it taste really yummy.

 

Don't forget the the most important ingredient.

 

^^^^^ahhh ha hahahaaa^^^^^
musical food FTW (for the win {mods})

The first rule about chile ingrediants, is....


and this is not a spelling bee....





there are no rules

 

I cannot believe I'm the only one who suggested Venison... with all you boys from the South, I figured you woulda been all over that one.