It might have been done before, but I thought a nice fresh start would be appropriate as the weather is getting to be nice for chili... I made a batch this week which was supposed to be low in carbohydrates for dietary concerns that turned out pretty good... I'll share my ingredients/spices/recipe/goals (it's pretty basic to be honest) and i'd like to maybe learn a few new recipes

Ingredients:
Ground Turkey (~4-5 pounds)
1 large can (sam's club sized) crushed tomatoes
1 "large" can (kroger's sized) kidney beans
2 large red onions
2 large green peppers
10 (very) large jalapeno peppers
Water (just a little for consistency)
8 garlic cloves

Spices: (in order of quantity)
Generic Chili Powder (a hearty amount)
Ground Cumin
Ground Black Pepper
Ground Habanero
Ground Cayenne Pepper
Kosher Salt
Cinnamon (just a very minuscule amount)

Recipe:
Brown turkey with black pepper and salt
Coarse chop veggies, cook in olive oil until softish in large chili pot
Add smashed garlic cloves chopped into wee bitty pieces
Add Meat
Add Tomatoes
Add Beans
Add Spices (to taste)
Simmer on low for several hours, until flavors are melded into chili synergistic perfection.

Goals:
Make a good generic chili to freeze in individual portions for lunch (freezer is full!) and for dinner that is low in sugar and simple carbs (not doing any fad diet... just have dietary reasons.)

[Edited on October 21, 2011 at 7:59 AM. Reason : ]

10/21/2011 7:57:11 AM

I usually do some variation of this:

1 pound ground beef
1 pound spicy country sausage
1 onion, diced
4 cloves chopped garlic
1 bell pepper, diced
5 Tbs. chili powder
3 tsp. cumin
2 Tbs. cocoa powder
1 tsp. crushed red pepper
4 cans beans (1 baked, 2 kidney, 1 pinto)
2 cans diced tomatoes
1 - 6oz can tomato paste
1 can dark beer
grated cheese
sour cream

Preparation:
1) Brown meat. Add onions and garlic. Slow cook until onions are caramelized.
2) Add everything else but the cheese and sour cream. Cook on low for a couple of hours.
3) Serve with sour cream and cheese.

10/21/2011 8:07:38 AM

hmm i'd love to taste that sometime... i bet the cocoa brings an awesome flavor!

10/21/2011 8:21:32 AM

check out the crock pot thread for even more chili and other winter recipes.

10/21/2011 8:22:53 AM

Yeah the cocoa helps bring out the spiciness and adds some richness to it.

10/21/2011 8:24:16 AM

I've also made green chili in the past... i don't have the recipe (I threw it together as I went) but I based it on Tomatillos instead of tomatoes. obviously used a variety of green peppers and whatnot. it was pretty damn good... (and tomatillos have a ridiculous amount of fiber in them!)

^^I have seen that thread, but i'm not particularly fond of crock pots (they are for poor people)
jk but chili deserves it's own fresh thread for the season!

[Edited on October 21, 2011 at 10:00 AM. Reason : ]

10/21/2011 9:58:46 AM

Quote :

" Ingredients 2 tablespoons vegetable oil 2 onions, chopped 3 cloves garlic, minced 1 pound ground beef 3/4 pound beef sirloin, cubed 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 fluid ounce) can or bottle dark beer 1 cup strong brewed coffee 2 (6 ounce) cans tomato paste 1 (14 ounce) can beef broth 1/2 cup packed brown sugar 3 1/2 tablespoons chili powder 1 tablespoon cumin seeds 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 1 teaspoon ground coriander 1 teaspoon salt 4 (15 ounce) cans kidney beans 4 fresh hot chile peppers, seeded and chopped Directions 1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. 2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. 3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes. "

http://allrecipes.com/recipe/chili-i-2/

I sometimes add bourbon and/or Walkerswood Jerk seasoning, and/or V8 spicy tomato juice.

[Edited on December 20, 2011 at 5:27 PM. Reason : ....]

12/20/2011 5:24:33 PM

Has anyone tried using sorghum in their chili?

12/20/2011 6:03:05 PM

http://pete.com/files/photos/2am-chili.jpg

I'd post the image itself but its huge.

12/20/2011 6:03:31 PM

I love chili, but cant digest onions anymore. Halp me, tdub!

12/20/2011 6:16:01 PM

just leave the damn onion out and put in some more onion powder. you'll never know the difference.

12/20/2011 6:18:50 PM

Wow, you dont have to be so nice about it.

12/20/2011 6:19:52 PM

The most recent recipe I posted in the crockpot thread is my favorite so far... if I have tme and remember to later, I will transpose it to this thread

12/20/2011 6:22:53 PM

chili weather? It was like 70 degrees today. I wore shorts.

12/20/2011 6:46:32 PM

I made Rachel Ray's Ancho-Chipotle Turkey Chili for our pre-Thanksgiving potluck, and it was a big hit. I added a mix of white and pinto beans.

Quote :

"Ingredients 4 to 5 medium dried ancho chiles, stemmed and seeded 4 cups chicken stock 1 tablespoon extra-virgin olive oil 4 ounces Applewood smoked bacon, chopped 2 pounds ground turkey (mix of light and dark meat) Kosher salt and freshly ground black pepper 1 onion, chopped 4 cloves garlic, chopped 2 tablespoons finely chopped seeded chipotle in adobo sauce 1 rounded tablespoon smoked sweet paprika Scant palmful ground cumin Scant palmful coriander 2 teaspoons unsweetened cocoa powder 2 pinches ground cinnamon 1/4 cup tomato paste 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela) Garnishes: Chopped raw onions Scallions, chopped Cilantro leaves Lime wedges Lightly crushed tortillas Shredded extra-sharp Cheddar cheese Sour cream Toasted pumpkin seeds Diced avocado dressed with lime or lemon juice Directions Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon. Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer. Puree the anchos and stock. Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice."

12/20/2011 10:50:18 PM

bttt

1/4/2012 5:27:08 PM

I plan on killing a bully and making chili out of him.

1/4/2012 5:32:13 PM

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe/index.html

Making this tonight.

1/4/2012 6:16:42 PM

mine is usually something like this:

2 cans beans (chili, kidney or otherwise)
2 cans of chopped tomaters (fire roasted or ones with green chilies)
1 can of tomato sauce
2 chopped onions
whatever animal I have handy (ground beef, turkey, chiken breasts, dog etc.)
4 garlic cloves
1 bottle of beer (preferably dark)
some cumin
some chili powder
some pepper
a little bit of syrup (not the real maple syrup though)
2 dashes of cinnamon


I never cook with "measurements" and taste it to see if it's right. The only part that involves any work at all is chopping the onions and defrosting the meat and then frying them up in a pan before tossing everything into a crock pot.

let it heat in a crock pot for about 2 hrs. done.

although the ingredients change depending on whatever I have, if I have roasted red pepper, that goes in there too. If I have green onions, those get sprinkled on top.

But I almost always eat the finished thing with cheese, avocado and sour cream.

[Edited on January 4, 2012 at 6:48 PM. Reason : moar]

1/4/2012 6:46:05 PM

bttt...it's a chili kind of day.

10/23/2012 1:59:37 PM

No beans in chili.

plus the cornbread is more important than the chili

[Edited on October 23, 2012 at 2:02 PM. Reason : r]

10/23/2012 2:01:42 PM

Real men do not make turkey chili.

10/23/2012 3:32:03 PM

1 Bourbon
1 Scotch
1 Beer

10/23/2012 3:56:03 PM

This was my go-to recipe for when I needed something hearty, homemade and quick.

Chili-mac
12 oz uncooked lean ground beef (or turkey)
1 medium uncooked onion(s), chopped
14 1/2 oz canned stewed tomatoes, Mexican-style, undrained
1 1/4 cup(s) canned tomato sauce
2 Tbsp canned green chili peppers, diced, drained
2 tsp chili powder
1 tsp ground cumin
1 cup(s) uncooked whole-wheat elbow macaroni
15 oz canned kidney beans, rinsed and drained

In a large skillet, cook beef and onion until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin; bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Makes about 6 servings.

10/23/2012 4:10:28 PM

I ususally go big batch for freezing, but don't use a real recipe

~1 lb lean ground beef
~1 lb spicy ground sausage (chorizo is good)
~1/5-2lbs of stew beef
1 large onion
4-5 cloves garlic
2 large cans of crushed tomatoes
2 cans rotel (hot)
~2 pints of good stout/porter
1 shot espresso
Salt, pepper, cayenne, chili powder, cumin, oregano, corriander seed (varying amounts, mostly to taste)
2 cans black beans

Brown beef and saute onions and garlic, add all ingredients to a large stew pot. Leaving 1 can of beans aside. Bring to a simmer and cook until liquid is reduced by about 1/2. Toss in beans, simmer for another 10-15mins

10/23/2012 4:18:24 PM

^I might try this recipe, never seen espresso in a chili recipe but I can see it. I can't eat beans so this looks awesome even without beans.

10/23/2012 4:35:12 PM

My wife made an amazing "sweet potato chili" this week. I'll have to ask her where the recipe came from so maybe I can share it.

There was no meat in it, so if you are someone who simply isn't interested in a dish without meat in it then it might not be for you, but it was really good.

10/23/2012 4:40:24 PM

http://mitchstavern.com/tailgatechili.htm

10/23/2012 5:04:40 PM

From America's Test Kitchen:

Quote :

" Our Favorite Chili Serves 6 to 8 A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance. INGREDIENTS Table salt 1/2pound dried pinto beans (about 1 cup), rinsed and picked over 6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (see note) 2-4 dried árbol chiles, stems removed, pods split, and seeds removed (see note) 3tablespoons cornmeal 2teaspoons dried oregano 2teaspoons ground cumin 2teaspoons cocoa powder 2 1/2cups low-sodium chicken broth 2medium onions, cut into 3/4-inch pieces (about 2 cups) 3small jalapeño chiles, stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces 3tablespoons vegetable oil 4medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons) 1(14.5-ounce) can diced tomatoes 2teaspoons light molasses 3 1/2pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note) 1(12-ounce) bottle mild-flavored lager, such as Budweiser INSTRUCTIONS 1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. 2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. 3. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary. 4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer. 5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer. 6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving. TECHNIQUE SECRET WEAPONS...OR WEIRD EXTRAS? When chili cook-offs proved a bust, we combed the Internet for claims of "secret" ingredients to see if any would actually improve our recipe. Most were better left on the shelf. YOU'RE IN! Cornmeal brought great body to the sauce, while beer, molasses, and unsweetened cocoa added depth and complexity."

There's a video at the link:
http://bit.ly/Te4jVv

10/23/2012 5:27:09 PM

looks good... for a liberal-endorsed chili.

10/23/2012 6:10:32 PM

I made chili last night. very basic, but very good.

I didn't use any chili powder... used dried new mexican peppers, rehydrated them, blended with stick blender, and used it as a base flavoring for the chili and it turned out pretty good.

12/5/2013 10:02:49 AM

Hmm. Might adapt one of these for my dutch oven.

12/15/2013 9:03:05 AM

Seriously, don't fuck with anything else until you've tried this one. I rarely make anything but my original chili or this one. It's just so good that anything else is disappointing.





I stray slightly from the recipe adding some of my typical chili ingredients like squash, okra, chopped tomatoes, jalapenos, serranos, habaneros, green peppers, and olive oil.

The taco seasoning is a great though you will love it.


http://redsie05.blogspot.com/2010/10/ww-crock-pot-chicken-taco-chili.html

12/15/2013 11:07:06 PM

my wife makes that^ sometimes. it's not bad for a crock pot meal that takes very little effort.

12/15/2013 11:18:08 PM

This is what I use:

-Box of Carroll Shelby's Chili Kit or Publix brand chili spices (corn masa flour, chili peppers, salt, garlic, cumin, oregano, onion, paprika, cayenne pepper)

- 2 lbs grass-fed lean ground beef, cooked in a slow cooker
- 1 can dark kidney beans
- 1 can either pinto or black beans
- 1/2 can corn
- 1 small can tomato sauce
- 1/2 to 3/4 of a beer. Drink the rest. A whole beer is too much. I've been using Yuengling, because a friend gave me a case of it and I've been mostly drinking other stuff, so I have a number of them sitting in the fridge.
- diced onion


I'm totally adding in some cocoa next time, too (which will be soon; I just bought the stuff last night to make another batch). Chocolate and chills work well together, either in candy, or in mole sauce, or whatever.

I'm curious about the bourbon, too.

I top it with grated sharp cheddar and sour cream, and sometimes sliced avocado if I remember to buy one or two.

[Edited on December 16, 2013 at 1:13 AM. Reason : I also use all organic stuff, but that's just me.]

12/16/2013 1:10:08 AM

^^^ that's not chili. That's salsa.

12/16/2013 7:34:46 AM

I always throw in whatever I have on hand. I made the best chili I had ever made several months back, and I thought at the time "I should really write down what I put in here so I can make it again." But I didn't. I thought I remembered what I did differently (adding beer and cocoa), but I made some last night with those that was nowhere near as good. Now I am wondering if I had used coffee in it.

12/16/2013 7:57:35 AM

My chili recipe has Dr. Pepper in it and it is soooo good.

12/16/2013 9:58:30 PM

even though it's not "chili weather" anymore, i just made a pot of venison chili and it is so damn good.

lots of finely minced onions (white, red), minced peppers (jalapeno, serrano), about 4 lbs ground venison, small can crushed tomatoes, and spices to taste (lighter than usual to allow the venison flavor to come out... salt, black pepper, chili pepper, cumin, pinch cinnamon, pinch ground habanero)

6/4/2014 12:25:02 AM

somebody gimme a dope chili recipe plz

10/19/2018 12:36:36 PM

Did you ever try the one with cocoa up toward the top? That recipe looks really good.

10/19/2018 1:19:45 PM

Not yet...I probably will unless I see a better one out there.

10/19/2018 1:44:51 PM

Made the cocoa recipe tonight. It's still simmering. I'll report back tomorrow night after it's had a while to sit.

10/20/2018 10:02:30 PM

I made it last night...to some degree. Was definitely good.

10/21/2018 12:11:00 AM

I made it, thought it was pretty good. I can def. tell that the base is made of beer.

10/22/2018 2:23:56 PM

started reconstituting dried chiles and blending them with the rest of my chili base

friends, its a gamechanger

10/23/2018 12:37:14 AM

^just made chili this weekend and that's what I did. used new mexican peppers and a stick blender.

10/23/2018 5:56:10 PM