Tweak Chili Recipe

[homebrewer]

Personally, I think the best thing that can happen to a chili recipe is to forget the recipe. Perhaps scary for some, but I find that the experimentation and eyeballing all quantities make for a better end product.

But as for what I would change in that recipe... substitute some of the beef for ground pork as mentioned before. Pork and tomatoes are required for chili IMHO. Ditch the ketchup and sugar.

On thing I would definitely add that I can't believe hasn't been mentioned yet, is cinnamon. Perhaps not up to the full level of a Cincinnati chili, but a healthy pinch of quality cinnamon can add that extra little je ne sais quoi that really wakes up a bowl of red.

[Venom8431]

Originally Posted by homebrewer

Perhaps scary for some, but I find that the experimentation and eyeballing all quantities make for a better end product.

One thing I would definitely add that I can't believe hasn't been mentioned yet, is cinnamon. Perhaps not up to the full level of a Cincinnati chili, but a healthy pinch of quality cinnamon can add that extra little je ne sais quoi that really wakes up a bowl of red.

I almost never use real measurements. I just dump and taste. I find cooking more fun that way and enjoy not having to clean up measuring spoons. As of late, the only time I do accurately measure ingredients is when I bake.

One thing I can't stand food-wise is spices like cinnamon and nutmeg in my savory dishes. It just does not agree with my taste buds, even in small doses.

[kingfisher]

1) Toss a half a bar of Hershey's chocolate in it near the end.

2) Cook it longer. Simmer it for a few hours.

3) (and this is most important) Cook it the day before you want to eat it (or enter it into a chili cookoff. Put it into the refrigerator overnight, then heat it up the next day. Makes it taste about twice as good.


Oh, and one more, for good measure: Rather than Tabasco, use Melinda's hot sauce. Much better flavor.

[The Nid Hog]

Here's one of the recipes that I like:

Santa Fe Chili with Meat
(from Sunset’s Southwest Cook Book)

4 oz dried red New Mexico or California chiles
3 cups water
1/2 cup olive oil or salad oil
2 large onions, chopped
3 cloves garlic, minced or pressed
5 pounds boneless beef chuck, cut into cubes
1/2 cup chopped fresh cilantro
2 teaspoons each ground cumin, ground cloves, dry oregano leaves, dry rosemary, and dry tarragon
2 large cans (28 oz. Each) diced tomatoes
1 can (14 1/2 oz.) beef broth

Rinse chiles, discard stems and seeds. Break into pieces. Combine chiles and water in large pan. Bring to a boil over high heat; then reduce heat, cover and simmer until chiles are soft (about 30 minutes).

In a blender, whirl chiles and their cooking liquid until pureed. With a spoon, rub puree through a fine wire strainer. Discard residue. Set puree aside.

Heat oil in a 6 to 8 quart pan over medium heat. Add onions and garlic. Cook, stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for about five minutes.

Add herbs, tomatoes and their liquid, and broth. Bring to a boil over high heat; reduce heat and simmer, uncovered, until meat is very tender when pierced (3 to 4 hours), stirring often. If made ahead of time, let cool; then cover and refrigerate or up to 2 days. Reheat to serve. Makes about 12 servings.

[Venom8431]

Originally Posted by The Nid Hog

Here's one of the recipes that I like:

Santa Fe Chili with Meat
(from Sunset’s Southwest Cook Book)

4 oz dried red New Mexico or California chiles
3 cups water
1/2 cup olive oil or salad oil
2 large onions, chopped
3 cloves garlic, minced or pressed
5 pounds boneless beef chuck, cut into cubes
1/2 cup chopped fresh cilantro
2 teaspoons each ground cumin, ground cloves, dry oregano leaves, dry rosemary, and dry tarragon
2 large cans (28 oz. Each) diced tomatoes
1 can (14 1/2 oz.) beef broth

Rinse chiles, discard stems and seeds. Break into pieces. Combine chiles and water in large pan. Bring to a boil over high heat; then reduce heat, cover and simmer until chiles are soft (about 30 minutes).

In a blender, whirl chiles and their cooking liquid until pureed. With a spoon, rub puree through a fine wire strainer. Discard residue. Set puree aside.

Heat oil in a 6 to 8 quart pan over medium heat. Add onions and garlic. Cook, stirring often, until onions are soft (about 10 minutes). Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for about five minutes.

Add herbs, tomatoes and their liquid, and broth. Bring to a boil over high heat; reduce heat and simmer, uncovered, until meat is very tender when pierced (3 to 4 hours), stirring often. If made ahead of time, let cool; then cover and refrigerate or up to 2 days. Reheat to serve. Makes about 12 servings.

Sounds pretty good. I'm a cilantro nut so I'll probably go overboard with that. Oregano too. Thanks!

[The Nid Hog]

Here's another one from the same book:

Rio Grande Chili

1 lb Pinto Beans (cook the dry beans ahead of time)
4 oz dried red New Mexico or California chiles
2 cans (12 oz) beer
8 pounds bone-in beef chuck [I substitute pork]
2 tablespoon salad oil
1 head garlic, mince or pressed
1 1/2 tablespoons each chili powder and paprika
4 teaspoons ground cumin
1 tablespoon dry oregano leaves
1 1/2 teaspoons sugar
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1 can (14 1/2 oz) chicken broth
1 can (8 oz) tomato sauce
2 tablespoons bourbon
salt & pepper to taste

Rinse chiles, discard stems and seeds. Break chiles into pieces. Combine chiles and beer in a pan. Bring to a boil over high heat, then reduce heat, cover and simmer until chiles are soft (about 30 minutes). Whirl chiles and their cooking liquid in a food processor or blender until pureed. With a spoon, rub puree through a fine wire strainer. Discard residue. Set puree aside.

Cut beef from bones. Trim and discard excess fat. Cut meat into 1-inch cubes.

Heat oil in an 8 to 10 quart pan over medium high heat. Add meat, about 1/4 at a time and cook until well-browned. Lift out meat and set aside.

Add onions and garlic to pan. Cook over medium heat, stirring often, until onions are soft (about 10 minutes). Add spices. Cook, stirring for two minutes. Add beef and juices that have accumulated, chile puree, broth, tomato sauce and bourbon. Stir well, then bring to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally, until beef is very tender (about 2 hours). Season to taste with salt and pepper. Ladle into bowls.

Serve with (in separate bowls): Pinto beans, shredded cheese, sour cream, diced tomatoes, and chopped green onions. And, of course, Tabasco.

[blary54]

I love making Chili because it is so easy, cheap, filling and I can usually eat for a week.

This is my chili recipe: it kinda varies each time I make it.

1.5 pounds ground beef
2 cans of bushes hot chili beans.
Large can of diced tomatoes (the 24oz)
1 can tomato sauce(12oz)
1 red pepper
1 green pepper
2 smaller onions or 1 big onion
2 habinero peppers(they really arnt that hot. Next time ill probably do 3)
1 can of corn niblets
Penseys Chili 3000 spice
Salt to taste
about 20 shakes of Tabasco sauce

Brown the ground beef and throw the onion in the pot at the same time. When thats good to go throw everything else in the pot.
Stir
Bring to boil and simmer for about an hour.

*Make sure you pick up some light sour cream, sharp cheddar cheese and a small bag of Fritos.

[Venom8431]

Originally Posted by blary54

I love making Chili because it is so easy, cheap, filling and I can usually eat for a week.

This is my chili recipe: it kinda varies each time I make it.

1.5 pounds ground beef
2 cans of bushes hot chili beans.
Large can of diced tomatoes (the 24oz)
1 can tomato sauce(12oz)
1 red pepper
1 green pepper
2 smaller onions or 1 big onion
2 habinero peppers(they really arnt that hot. Next time ill probably do 3)
1 can of corn niblets
Penseys Chili 3000 spice
Salt to taste
about 20 shakes of Tabasco sauce

Brown the ground beef and throw the onion in the pot at the same time. When thats good to go throw everything else in the pot.
Stir
Bring to boil and simmer for about an hour.

*Make sure you pick up some light sour cream, sharp cheddar cheese and a small bag of Fritos.

Sounds pretty tasty. But I'm afraid I'm a cracker man when it comes to my chili.