Chili!

[Hegland]

Mike had a great idea in the wild hog and turkey thread. Everybody pile on with their favorite.

My own is pretty simple:

1 48 oz can tomato juice
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 15 oz cans Mrs. Grimes red kidney beans, drained
1 lb ground venison (or any substitute)
2 tsp chili powder
1 tsp red pepper flakes
1 heaping Tbsp black peppercorns, coarsely crushed
1/2 tsp ground cumin
1/2 tsp cayenne (optional)

Brown ground venison and drain. In a large bowl whisk together tomato juice, sauce and paste. Add all ingredients to a 6-qt crock pot and cook on low for up to 6 hours, stirring occasionally. Serve with crackers, carrots, celery and olives.

The black pepper and cumin really complement the tomato flavor, and you can add as much cayenne as necessary to achieve your preferred level of heat.

 

[SJB358]

Hegland, that sounds like a good recipe. I can't wait to try it. Scotty

 

[DrMike]

The big questions is "Beans? Or no beans?" I came to appreciate chilli in west Texas, and most of the chilli was without beans. What is called chilli in Canada is more of a stew, even having such additions as celery and even pineapple! It is palatable, but chilli? I dunno'.

 

[nodak7mm]

See if I can pull mine off the top of my head:

2lbs Burger of your choice... Browned and Drained
2 cans Black beans or Red beans with liquid
2 cans Chili beans, med heat.
2 cans Diced Tomatos - w/Green chilis
1 lg Onion (chopped)
1 lg Green pepper (chopped)
1 Tbs Minced Garlic
2 cans Tomato Paste

Dependent on your Tastebudds....
2-3 Tbs Cumin pwdr
2-3 Tbs Ancho Chili pdwr
1/2-1 Tbs Chipotle Chili powder
1 Tbs Brown sugar
1 Tbs Cider vineger

The Cumin and Ancho give base flavor, the Chipotle gives Smoky heat!! The Brown sugar & vineger gives sweetens & sours the smoky heat........ Mmmmhhh...
Mix in a cup or two of good water (none of that chlorinated city crap) or use hvy beer or even pepsi/coke, works great too to bring it to your preferred viscosity.. Adding cumin or chili pwdr or brwn sugar to taste... Simmer till onions are nice and transclucent... I generally make mine in one of them electric frying pan, bringing it to a good bubble then back er down to simmer. Or like Heglund does, brown the burger and toss everything into a crockpot.. Depends on how much time I got. Regardless Always tastes better after a night in the fridge & reheated.....

Place a handfull of Fritos in a bowl, add a healthy cup of chili, a smattering of shredded Pepperjack and a dollop of sour cream....... Mmmmmhhh.. Warms the soul, your colon & your bed on a chilly night....

Rod

Doc, I can see the pineapple, but Celery?? Must be a scandinavian thing as alot of folk around here add that too.... Not this boy, celery is for bean soup or beef stew.. Not Green Jello salads or Chili...?????

 

[Polaris]

Gotta do this one by feel. I don't use measuring spoons! All measurements are only guesses at the actual quantity! Minnesota twist to this one.

1 1/2 lb cubed venison
1 med white onion chopped
2 stalks chopped celery
1 16oz can kidney beans
1TBSP? ground cumin
1 16oz can tomatos,
1 small can tomato paste
1/2 cup cooked wild rice
4 finger pinch brown sugar
generous black pepper
generous garlic powder
1 can beer
pinch cilantro flakes
1/2 can Embasa smoked finely diced Chipotle peppers (substitute 2 fresh finely chopped Habaneros and dash of liquid smoke if you have them)

Brown venison in a bit of lard, then put it all together and simmer until the celery is tender. Add more beer if necessary. Damn good chili if I say so myself.

 

[SJB358]

Sounds like a great recipe! Might have to try that out in a few days! Need a good batch of chili. Scotty

 

[wingnut]

Camp Red Chili (modified from a recipe by BCR)

¼ pound bacon
2 ½-3 pounds of lean red meat, cubed (1/2-3/4 inch)
1 8 oz can tomato sauce
18 oz water
2 beef flavored bouillon cubes (optional but recommended)
1 tablespoon dry minced garlic
3 tablespoons dry minced onions
1 teaspoon oregano (Mexican preferred)
3 teaspoons cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper powder
5-7 tablespoons chili powder (heat varies with brand and quantity, find what you like)
1 27 oz can Kidney beans, drained and rinsed (optional)
2 tablespoons masa harina (corn flour) or 4-5 corn chips, crushed fine
4+ tablespoons water
½ -1 teaspoon cayenne or chipotle pepper powder (optional)

In a heavy pot, fry the bacon until crisp. Remove bacon from the pot, set aside to cool. With 2-4 tablespoons of the bacon grease in the pot, sear the meat on high heat. Turn heat to medium, add tomato sauce, water, and bouillon cubes. Bring to a boil. Stir and scrape to deglaze the pot. Chop the bacon into fine pieces. In a bowl, mix garlic, onions, oregano, cumin, paprika, cayenne, bacon and chili powder. Dump mixture into the meat pot, stir. Cover and let simmer, stirring occasionally, until the meat is tender, 3-4 hours. Add some water if the chili becomes too thick, 2 oz at a time. Add beans, if you have to, after the third hour. In a bowl, make a thin paste with the masa/chips and water, add to the chili when the meat is tender, stir. Add the additional cayenne/chipotle powder, stir. Let simmer for an additional 20-30 minutes depending on how much corn taste you want. Adjust seasonings (salt & cayenne/chipotle), stir. Serves 4-5.

 

[SJB358]

Wow, that is another great sounding one! Man, I gotta get home and start making some chili! Scotty

 

[wingnut]

Wow, that is another great sounding one! Man, I gotta get home and start making some chili! Scotty

Just to keep you in overwhelm... :lol:

3’s Red Chili

1/3 pound bacon
1/3 cup bacon grease (from cooking the bacon)
3 pounds lean red meat, cubed (1/2-3/4 inch)
3 cups tomato salsa/picante sauce (your favorite)
3 cups beef broth (or 3 cups water and 3 beef bullion cubes)
3 tablespoons (or more) chili powder
3 tablespoons tomato paste
3 teaspoons tequila (optional, but recommended)
3 tablespoons corn chips, crushed very fine
3 cups canned kidney, black or pinto beans, drained and rinsed (optional)
Water based hot sauce (Tabasco, etc.) to taste
Salt, as desired

Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, brown the meat in 2-3 batches in some bacon grease. The meat does not need to be fully cooked only well browned. Place the meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of beef broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon, salsa, chili powder, tomato paste and tequila to the pot, stir. Bring to a fast boil. Then reduce the heat to a slow simmer, cover but leave a small gap, stir occasionally. Add more broth or water, 3 oz at a time, if the chili becomes too thick. Add the chips (and beans, if you have to) after 2 1/2 hours. Cook until the meat is tender, about 3 hours. Adjust seasonings, add hot sauce and salt as desired, stir. Serves 4-5, with beans, 7-8.

Roma Tomato salsa (Salsa Rojo)

1 pound fresh (almost over-ripe) roma tomatoes
1 medium size white onion, peeled, quartered
4 garlic cloves, peeled
2-3 fresh jalapeno peppers (prefer those that have turned red), whole with external stem removed (3 for hot)
1 habenero (optional, for hotter), whole with external stem removed
1 fresh serrano pepper, whole with external stem removed
2 tablespoons veggie oil
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon lime juice
1 teaspoon tequila (optional, but recommended)
1 teaspoon cider vinegar
1/4 cup fresh cilantro leaves

Ensure all ingredients are at room temperature.

Pre-heat oven to 400 degrees F.

Poke a hole in the peppers and tomatoes with a tooth pick or knife. Place tomatoes, onion, garlic and peppers in 1 layer on a non-oiled baking sheet, drizzle the top of the vegetables with the oil. Roast for 20-25 minutes then turn the oven off. Let the vegetables continue to cook for 15 more minutes in the warm oven. Then transfer the roasted vegetables and any oil/juices in the pan to a food processor. Add all other ingredients to the processor, pulse mixture and scrape sides until well combined – 1/8 inch chunks (puree for chili). Let cool in the food processor for an hour then transfer to desired container. Best used after it combines and melds for a least 24 hours. Makes about 3 cups.

 

[wingnut]

And for the greenies...

Chili Verde

¼ pound bacon
1/2 cup bacon grease (from cooking the bacon)
2 1/2 -3 pounds lean pork loin/roast, cubed (3/4 inch)
3 cups tomatillo salsa
24 oz chicken broth
1 15 oz can navy or Great Northern beans, rinsed and drained (optional)
1 tablespoon corn starch
2 tablespoons water
1/4 cup fresh cilantro leaves, chopped course

Fry, bake or microwave the bacon until crispy. Place bacon on a plate to cool. Pour off and save the bacon grease. In a fry pan, BROWN the pork (it does not need to be cooked through) in 2-3 batches in some bacon grease. Place the browned meat in a large cooking pot/Dutch oven. De-glaze the fry pan between each batch of meat with 4-6 oz of chicken broth and pour the liquid into the pot. Pour any remaining broth into the pot. Chop the bacon fine. Add the bacon and salsa to the pot, stir. Bring the pot to a boil. Reduce the heat to a slow boil, cover but with a small gap, stir occasionally, until the meat is tender, about 3 hours. Add some more broth, 2 oz at a time, if the chili becomes too thick. Add beans, if you have to, after 2 hours. In a separate bowl, mix the corn starch and water. When the meat is tender, increase heat to a medium boil, add the cilantro and the corn starch slurry to the chili, stir. Let boil for 3 minutes, stir. Remove from heat and let sit for 5 minutes. Adjust seasonings (salt), stir, serve. Serves 4-5 (with beans, 5-6).

Tomatillo salsa (Salsa Verde)

1 pound fresh tomatillos, husked and rinsed
1 medium size white onion, peeled, quartered
4 garlic cloves, peeled
1 jalapeno for mild, 2 for very warm, 3 for HOT, whole with external stem removed
1 habenero (optional, for hotter), whole with external stem removed
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon tequila (optional but recommended)
1 teaspoon salt
½ cup fresh cilantro leaves, chopped course

Preheat oven to 400 degrees F.

Place tomatillos, onion, garlic and peppers in 1 layer on a baking sheet. Drizzle the vegetables with olive oil. Roast for 20-25 minutes. Turn the oven off. Let the vegetables continue to cook for 15 more minutes in the warm oven. Then transfer the roasted vegetables and any juices in the pan to a food processor. Add all other ingredients to the processor, pulse mixture and scrape sides until well combined – 1/8 inch chunks (puree for chili). Let cool in the food processor for an hour then transfer to desired container. Best used after it combines and melds for a least 24 hours. Makes about 3 cups.

 

[Larry in SD]

Man there is some great sounding recipes here. Believe me I am going to be trying some of them. Below is a chili recipe we have been using for a few years now. Believe it or not but I learned of this recipe on the Outdoor Channel on the Jim Zumbo Show (don't hold that against me).

3 Pounds ground Venison (or lean ground beef) browned
1 ½ large onion diced
1 green pepper diced
4 cans of chili beans
2 cans crushed tomatos
2 cans tomato sauce
1 small can of tomato paste to thicken if desired
1 to 1 1/2 table spoon coarse ground black pepper
1 to 1 1/2 table spoon sea salt
1 to 1 1/2 table spoon cumin
1 to 1 1/2 table spoon ground parsley
1 to 1 1/2 table spoon chili powder

As nodak stated it usually taste better warmed up the next day.

Larry

 

[SJB358]

Man, those sound good!!! Scotty

 

[nodak7mm]

WingNut,

Gonna try the Verde, thaks for sharing.

Polaris,

Minnesota twist (spice)? Would that normally be Tomato Soup, kidney beans and some burger with a dash of ketchup?

Larry, I dont care what anyone says, I like Zumbo & Jamison.....

Scotty? Whats wrong with trying out mine?

Rod in Fargo (Crestfallen cuz of Scotty not wanting to try my chili recipe)

 

[257 Ackley]

Rod -
Three reasons why you have the winning recipe so far:
1. black beans instead of the obligitory red/kidney beans
2. no celery
3. minced and chopped garlic and onions, none of this powder stuff!!

 

[nodak7mm]

Thanks Joel, my self esteem is repaired..... :lol:

Celery does not belong in Chili, Jello, or any fruit salad based on whip cream.. What the heck is it with green jello & cerlery at the lutheren potlucks? And Velveeta on buns?????????

Spices & seasonings; You aint tasted till ya done fresh... Agreed 100% Nothing like the aroma of freshly diced cilantro or roasted garlic in the kitchen..... Wingnuts on board with that...

Now we need some Pico or Salsa recipes... I'd love to try and make some fresh Verde...

I'll be Doc Mike has some epicurian delights he could share...

I'm Hungry now.....

Rod

 

[DrMike]

Rod,

I must confess that when I make chili, I make chili and not stew.

First, I begin with venison, moose, elk or grain fed black bear roast--cubed and browned. When browned on all sides, I add enough water to cover and salt to flavour. Bring it to a boil and then add Ancho chili peppers until the colour is correct (at least three, more if you enjoy a good sweat with your chili), a chipotle pepper or two and several cloves of crushed garlic (I like at least six). Stir in oregano and crushed cumin seed. Turn down the heat and simmer. Before serving, add a bit of yellow cornmeal to thicken. We don't get much masa harina here in northern BC. I've found that Canadians like my chili, but most prefer false alarm chili to three alarm chili, so it means cutting back on the Ancho peppers and chipotle peppers. It is common for Canadians to adulterate chili with beans, celery, even pineapple. There is little need for tomatoes if the colour is correct. Save the tomatoes for a side dish.

A good bowl of red merits driving all night if necessary.

 

[257 Ackley]

Celery does not belong in Chili, Jello, or any fruit salad based on whip cream.. What the heck is it with green jello & celery at the lutheran potlucks? And Velveeta on buns?????????

It is amazing what has happened within a generation of scandihoovians in my family. My dad would not eat pizza because he said it was too spicy :shock:, and yet he would eat lye-soaked fish that stunk the house up for 3 days :roll: .

I am craving some good salsa now too. Might have to make a trip to the store for the ingredients in Wing-nuts recipe and do some grilling if it stops raining.

 

[nodak7mm]

Doc,

Sounds like a delish Candian rendition of "Texas Red"... Authentic stuff. And you did remind me of an ingrediant I forgot. I like to sprinkle corn meal in mine for flavor & a thickening agent.... Somehow, the yankee in me wont do chili without beans....

Cant recall who said it, but the measurements given are all just a start to base individual taste.. Now I know why Grandma could never give me a recipe beyond, "Some of this and a bit of that". Lol..

Joel, your right.... Ketchup is a Spice up here, still. Ya, like Fargo is a good place to get ethinic food other than meat, tatos and bread..... Now I am thinking ta heck with the grill and its a "Chilli Day".

Man, JD oughta get a kick outta this. Best Mexican food I ever had was in Rockford, my next-door neighbor was a 2nd gen DTW Mexican/American and she would put the spread on for us from homemade tortillias to authentic wrapped tameles and everything inbetween.. She introduced me to "Mole" and its importance.... Another thing I miss from living there.....

have a great day guys....

Rod

 

[DrMike]

Rod,

I was introduced to chili while hunting mule deer in the Big Bend area of Texas. I was conducting post-doctoral studies at the VA hospital in Dallas at the time. On a trip to Terlingua, I stopped at a little dive situated in the middle of nowhere. They advertised a "Bowl of Red" for the price of $1 (tells you how long ago that was). What a revelation that was!

I like beans. I like chili. I like beans without chili; and I like chili without beans. This is a major battle among chili aficionados in Texas. If you follow the chili cook-off in Terlingua, Texas, you will see that this is an ongoing battle. You can't be neutral. I've come down on the side of beans separate from chili. :mrgreen:

 

[Polaris]

WingNut,

Gonna try the Verde, thaks for sharing.

Polaris,

Minnesota twist (spice)? Would that normally be Tomato Soup, kidney beans and some burger with a dash of ketchup?

Didja miss the wild rice? makes it nice and chewy

Don't care what the self proclaimed chili gods say. Many who would give complaint "grill" their meat on gas, I've seen it! I like beans and a touch of celery in my chili. Don't worry, its plenty hot. Blandest food I had in my life was in the Panhandle of tex. this winter. Never seen celery in jello and I grew up with a lot of Norskes. Just Bananas or fruit cocktail. Skandi food isn't necessarily bland. Just uses a different blend of herbs when properly done. You won't find much garlic or tomato or any kind of hot pepper so if you're used to Italian or Mexican it just seems that way.