What's your favorite chili recipe?

I make this all the time Texas Lip Smackin' Chili

Texas-Style Lip-Smackin' Chili
Serves 8-10

INGREDIENTS

5 pounds beef chuck or beef round
Salt as needed
Pepper as needed
Vegetable oil as needed
1-1/2 pounds small, diced onion
1/2 ounce minced garlic
1 can of your favorite beer
16 ounces tomato puree
1 quart beef broth
8 ounces diced green chilies
1-3/4 ounces minced jalapenos
2 ounces mild chili powder (or to taste)
2 Tablespoons hot chili powder (or to taste)
3 Tablespoons ground cumin (or to taste)
3 Tablespoons dried oregano

Sourdough bread
Shredded cheddar, chopped onions, sour cream and minced jalapenos
for garnish


DIRECTIONS
-Trim beef and cut into one-inch cubes. Season with salt and pepper.
-Heat oil in a pan over medium to high heat. Add the beef (DO NOT
crowd the beef, it must have room to brown.) Sear on all sides until
well-browned. Remove and reserve.
-Add the onions and garlic to the pan and cook over medium heat.
Don't forget to stir now and then until onions become a deep brown,
about 10-12 minutes. Add a small amount of beer to deglaze the
bottom of the pot (dispose of the rest of the beer however you want
to!).
-Add the tomato puree and broth and bring to a boil.
-Return beef and any juices it released to the pan and bring to a
slow simmer. Cover pot and place in a 325-degree oven for 1 hour.
Check on the chili every 20 minutes or so, stirring and degreasing
along the way.
-Add the chilies, jalapenos, chili powders, ground cumin and
oregano. Back in the oven for another 45 minutes (don't forget to
stir.)
-The meat should be very, very tender by now. To finish the chili,
return to simmer on stovetop and taste. If you want to add more
salt, pepper, chili powder, cumin, or oregano then now is the
perfect time. (Note: Adding more ingredients will not hurt my
feelings!). Now, it's time to serve it up.
-Cut sourdough bread and scoop out the dough to make a bowl. Ladle
in chili. Enjoy!

Note: This was very good. Put beans in half and kept other meat only, but all
liked the bean (kidney). I think this was posted at EPI. Sorry, but not sure where I got it.

 
I never have a favorite chili recipe.....I make many great ones

and they MUST have beans. I love to try new ones all the time....never had a bad one!

 
Thanks Ang - yes, I did see this, was just looking for something a

little different from what I usually make.

 
This is in the crockpot as we speak REC Chili w/Pineapple (yes, it's really good!)

I had this once at a chili-tasting contest a few years ago and as far as I can taste, it's pretty close to the winner's. A nice blend of hot and sweet/savory.

1 lb ground chuck
2 medium onions, chopped
1 28-oz can Muir Glen's fire-roasted diced tomatoes
2 Tbsp tomato paste
1 jalapeno, chopped
6 oz (1/2 can) beer
1 can light kidney beans, drained
1 small can crushed pineapple
1 can corn, drained
2 tsp cumin
2 tsp unsweetened cocoa powder
black pepper to taste

Saute beef and onions together over high heat until beef is browned and onions; drain fat, if any.

Place in crockpot over low heat; combine other ingredients (add more or less spice to taste) and let simmer for 3-4 hours. Serve with hot rolls.

 
I used to sell a chili like this, but I added some chipotle to it. And I used pinto beans

instead of kidney. I also added some fresh cilantro to it.

 
I have some beer to use up and this sounds perfectly rich and wonderful. long weekend coming up too

 
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