ISO: ISO favorite Chili recipes

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mboley

Well-known member
DH has requested chili, but mine is really only so / so. If you have any T&T ones I'd love it. I found the Amazing Chili in the T&T section, but if you have any others I'd appreciate it!

Thanks

Melissa in Indiana

(thankfully on High ground!)

PS Searching on "chili" doesn't really get you what you need LOL

T

 
I play mine by ear as I make it, but Wick Fowler's Mix is really pretty good if

it is available up there. Just DON'T use the masa packet in it.

 
Tex-Mex Chili...if you don't mind cutting up a chuck roast, this is the best chili recipe I've made.

Tex-Mex Chili

Chili from Cafe Annie in Houston and was also in Fine Cooking Magazine.

1 Tbs cumin seeds
1 1/2 tsp coriander seeds
1 Tbs dried oregano (I use Mexican)
3 Tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 Tbs masa harina
2 Tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried New Mexico chile
1 12-oz bottle dark beer, such as Negra Modelo (I've used Beck's)
1 oz unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth

1 Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.

2 In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil inbatches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.

3 To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted

4 ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.

Notes: This comes from the chef of Cafe Annie in Houston. It really has wonderfully complex flavors. We love beans, so I generally cook a pot of pinto beans and add them to individual servings but it's delicious without them. I think the chicken broth makes it too rich, so I use least part water. Leftover chili makes a great enchilada sauce for cheese and onion enchiladas.

 
glad to hear you're on high ground. My sis and dad live in Lowell---I hope far enough away from

the river.

 
CU's Chili...several years ago this recipe was printed in the magazine as an

alternative to using a mix. The mixes were rated and if I remember correctly, Wick Fowler's, mentioned by Melissa, was the winner. I've made this and it's good and easy.

CU's Chili

There are probably as many recipes for homemade chili as there are cures for the heartburn that often ensues. Our recipe hews to the basic formula of meat, tomatoes, spices, and beans; we've included variations for those who want meatless or beanless chili. Our taste tests ranked CU's chili with the best of the chilies made with the seasoning mixes.


1 lb lean ground beef
1 clove garlic, minced (about 1 tsp.)
1 large onion, finely chopped (about 1 cup)
1 medium green pepper, finely chopped (about 2/3 cup)
4 Tbs chili powder
1 Tbs cider vinegar
1/4 tsp. allspice
1/4 tsp coriander
1 tsp cumin
1/2 tsp salt, or to taste
1/2 cup water
2 cups canned crushed tomatoes
1 16-oz can red kidney beans, with liquid

1 Cook beef, garlic, onion, and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

Minor variations
1 To make the chili hotter, add cayenne pepper or Tabasco sauce. For a thicker sauce and fuller flavor, add masa (corn flour). To improve the flavor, let the chili simmer longer; chili often tastes even better the second day, after its ingredients have had a chance to blend overnight.

Beanless chili
1 Follow the basic recipe. Omit the beans; use 2 lb. of lean ground beef and 3/4 tsp. salt.
Meatless chili
1 Follow the basic recipe. Omit the beef and water. Use 1 tbsp. vegetable oil to sauté the garlic, onion, and pepper. Add one 16-oz. can of garbanzo beans and one 16-oz. can of pinto beans.


Yield: seven 7 1/2 ounce servings

 
I just made Rebecca Rather's Texas Chili, and while it was good, it wasn't great.

It's one of those recipes where the sum doesn't quite live up to its parts.

It had a secret ingredient of 3 oz of bittersweet chocolate--the kicker that reeled me in.

I also had to track down masa harina--the other secret ingredient. Any suggestions for the remaining 5 pounds after using 3 Tbls?

I'm such a sucker for "secret ingredient" recipes.

 
Fine Cooking seemed to have a couple interesting recipes this month but since I'm not a

subscriber, when I clicked on the email, it wouldn't give me the recipe.....I think one of them was with green chiles

 
If you add meat to this veggie chili, you will probably have the best chili ever!

I don't care much for Rachel Ray or her shows, but her vegetarian chili is simply the best! It's outstanding! Even the family Meat Eater (=Better Half) loved this, - without meat!

I have tried adding cubed beef and bacon to it, and even though I haven't eaten it myself (I made it for a guys night), not a bean was left when they where done. It got rave reviews from the male guests so it must have worked - adding meat to it, I mean.

Here's the recipe:

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
Toppings:
8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

 
This is a great vegetarian chili from Bon Appetit: "Vegetable Chili"

VEGETABLE CHILI

From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).

INGREDIENTS:

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/4420

 
Bill Miller's Longhorn Ancho Chili

Servings: 6 as a main dish


Can be extended if served over rice or fritos.

3 c canned chopped tomatoes
2 chopped chili peppers
1 tsp salt
1/4 tsp black, white, cayenne pepper
1 bay leaf
2 lb chili ground beef
1-1/2 lb chili ground pork
3 large garlic cloves minced
2 med onions, chopped
2 c beef stock
1 bottle bock beer
1 8 oz can tomato sauce
1 T paprika
1 T ground cumin
1/2 c ancho chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste





Combine first 5 ingredients in a large stock pot, simmer 20 minutes, stirring occasionally. Set aside.


Cook meats in an iron skillet with onion and garlic until nearly dry. Add to tomato mixture in stock pot. Add all other ingredients. Simmer covered until chili is reduced to about 3/4 (3-4 hours) stirring occasionally. Add more liquid if desired-- thicken with masa (2 Tbs dissolved in 3 Tbs water)

 
Here's a recipe I saved from Gayle/Mo - sounds great -Chicken & Green Chile Soup w/ Tamale Dumplings

CHICKEN AND GREEN CHILE SOUP WITH TAMALE DUMPLINGS

Soup:
2 Poblano Chiles, roasted, peeled and chopped
2 teaspoons canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced
3 cloves garlic, very finely chopped
5 cups chicken broth
2 ripe tomatoes, peeled, seeded and chopped,
5 tomatillos, husked, rinsed and diced, optional
1 tablespoon chopped fresh basil
1 cup shredded cooked chicken
salt and freshly ground black pepper

Dumplings:
2 tablespoons canola oil
1/2 teaspoon salt
1/2 ground cumin
1/2 cup masa harina
1/2 teaspoon pure ground chile powder
1 large egg
1 large egg white
1/4 cup cooked fresh corn kernels

Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 minutes. Add broth, tomatoes, tomatillos and roasted chiles. Bring to a boil, reduce heat to low and add basil. Simmer 10 minutes.

Dumplings:
In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.

Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.

Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.

With wet hands, form the dough into 16 dumplings.

Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through. Add salt and pepper to taste.

This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. Serves 8.

posted by GayleMO

 
Ooh, ooh, ooh Marilyn, you love a challenge! Steve2 in LA and I made

this and we both liked it very much but we both weren't completely satisfied with the dumplings. Steve had some great ideas on how to make them not as "heavy". I don't think either of us ever got around to trying them again. You are the perfect recipe "figurer outer"! I've linked the thread here if you accept the challenge....LOL

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6815

 
Hey, where have you been? I was thinking about you the other day.I'll have to post some new decadent

desserts to inspire you. smileys/smile.gif

 
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