I enjoyed the recent Mac and cheese thread, and have a hankering for some chili. Hoping folks are willing to share their best chili recipe!
OT: Best Chili Recipe
- Thread starter NittanyLionNation
- Start date
- 1 1/2 pounds ground beef
- 6 slices bacon, cut into small pieces
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 jalapeños chopped
- 4 carrots, minced
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 28-ounce can Marzano tomatoes
- 2 14-ounce cans of red kidney beans
- 2 cups beef broth
- Optional toppings: cheese, sour cream, chopped red onion, chives, cilantro
- Salt and pepper to taste
- Couple of shakes of Tabasco
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I like the cincy method of using ground beef in water w/ tomato paste added. Lots of chili powder, and a bunch of other spices, but NO chocolate or cinnamon - which is why I don't like Skyline so much.
A
anon_xdc8rmuek44eq
Guest
Also depends on how you are eating the chili - with cornbread, on pasta, etc. I like skyline chili but with bread or pasta. If not, then go without chocolate/cinnamon.
Chili is ground beef, tomatoes, jalapeno peppers, onion and herbs and spices.
No cinnamon, sugar or beans! That's not chili...that's some crap from Ohio!
No cinnamon, sugar or beans! That's not chili...that's some crap from Ohio!
I can understand some "purity" differences with this recipe based upon, say, Texas/New Mexico vs. Cincy or beans vs. no beans, and can live with it .. but carrots! You have got to be kidding me. What's the next "chili"? Chopped up hot dogs in tomato soup with Tabasco (but w/o carrots)?
That’s the great thing about chili. You can vary the recipe to your taste. What one person likes isn’t what another prefers. My recipe is one my father in law (a Texan) used to make modified for my own taste. I think the sugar, cinnamon, and finely diced carrots add some sweetness to help balance the heat and make the flavor a bit more complex. The carrots also add some texture. And I like beans in my chili in spite of the after effects. I have never had chili over pasta but my wife usually bakes some cornbread to accompany it. If you like an ingredient, add it. If not, leave it out. It’s not rocket surgery - it’s chili.
Carrots are used in tomato based Bolognese sauce. They're minced in the recipe and you wouldn't even notice they were there, but I believe it would add flavor. As for me cumin and more cumin.
I make this chili from Amy & Jacky quite a bit. The chili purists here will probably shake their heads since it includes fish sauce and soy sauce. I also cut the chili powder and substitute with cinnamon since my kids won't eat overly spicy food. Lastly, I don't make it in the pressure cooker as it always seem to burn for three or four cycles due to the tomatoes.
https://www.pressurecookrecipes.com/instant-pot-chili/
https://www.pressurecookrecipes.com/instant-pot-chili/
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Of course you are free to make your stew any way that you prefer. Just don't call it chili.
Take whatever your favorite chili recipe entails and dump in a bottle of Guinness. Thank me later.
Your father-in-law is a Texan and he uses ground beef (as opposed to cubed) and beans in a chili? Must be from Austin.
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anon_is9z1n0h3zblb
Guest
boilermaker chili recipe. originally introduced to it by Purdue fans at a tailgate. Make a huge pot at the beginning of every season. freezes really well. I up the amount of hot sauee and go for something with more of a bite than tobasco.
https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
bon appetit
https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
bon appetit
I smoked country ribs, diced, and added that instead of burger for our work chili cook-off. I easily won out of 14 or so entries. Other ingredients were your standard chili ingredients. Onion, garlic, tomatoes (fire roasted and diced), brown sugar, cayenne, bell peppers. I use white beans, not kidney.
I agree except I add chopped celery and green peppers/hoblanos depends what looks good at the store
I eat meat .....and this is an excellent healthy bonus http://mittenkitchen.blogspot.com/2010/07/vegetarian-chili-enchantment-resort.html
edit: Have made many big pots of this. Advise to chop EVERYTHING small cubed, comes out much better.. Very savory...you might not miss the meat. Keep it real
edit: Have made many big pots of this. Advise to chop EVERYTHING small cubed, comes out much better.. Very savory...you might not miss the meat. Keep it real
No cubed beef or garlic but tomatoes? This wouldn't fly too well in some parts of the southwest. (I know this is a PSU board but chili didn't originate in the northeast or middle Atlantic.)
I guess you could try lentils?
Maybe Hominy?
But if you want to use Hominy just make Posole.
2 tablespoons canola oil
One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes
2 medium chopped yellow onions
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1 small chopped jalapeno pepper
1 tablespoon chopped garlic
One 28-ounce can chopped tomatoes
1 cup beef broth
Kosher salt, to taste
Black pepper, to taste
Instead of chuck roast, I often use beef brisket ... shredded not cubed.
One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes
2 medium chopped yellow onions
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1 small chopped jalapeno pepper
1 tablespoon chopped garlic
One 28-ounce can chopped tomatoes
1 cup beef broth
Kosher salt, to taste
Black pepper, to taste
Instead of chuck roast, I often use beef brisket ... shredded not cubed.
Question: my wife uses both ground beef and sausage. Is it chili? (It is awesome, but that’s not the question.)
It sounds like chili to me. Have her try the lime juice addition I mentioned in a previous post. It really gives it a nice flavor bump.
I forgot to mention she also uses two kinds of beans along with the ground beef and sausage. Seriously good stuff.
OK, I'll bite. Mine is always somewhat different.
1 - 2 pounds antelope meat cubed. Marinated over night in 2/3 soy sauce and 1/3 Jack Daniels.
add beans red / kidney / white / black
lots of chili powder and stuff
I also add my homemade salsa. 1 quart.
1 can diced tomatoes
.
1 - 2 pounds antelope meat cubed. Marinated over night in 2/3 soy sauce and 1/3 Jack Daniels.
add beans red / kidney / white / black
lots of chili powder and stuff
I also add my homemade salsa. 1 quart.
1 can diced tomatoes
.
First...NO BEANS!...or Cinnamon...or over spaghetti....or carrots....or sour cream on top....
Use a Chili (coarse) ground beef as a base. On occasion I do use the Carroll Shelby Chili Mix as a starter base then add a few other ingredients like finely diced jalapenos and onion. The best part about Shelby's mix is the addition of the masa flour at the end to thcken it up a wee bit (I don't use all of the masa mix).
One time at a tailgate we also had some dirty rice. We topped the rice with some chili and it was quite good
Use a Chili (coarse) ground beef as a base. On occasion I do use the Carroll Shelby Chili Mix as a starter base then add a few other ingredients like finely diced jalapenos and onion. The best part about Shelby's mix is the addition of the masa flour at the end to thcken it up a wee bit (I don't use all of the masa mix).
One time at a tailgate we also had some dirty rice. We topped the rice with some chili and it was quite good
I know the thread is a bit old but sharing recipes is a fantastic way to explore different flavors and techniques. If you're looking to add a unique twist to your chili, have you ever thought about incorporating yum yum sauce ingredients? It might sound unconventional, but sometimes these unexpected combinations result in surprisingly delicious outcomes. By the way, have you checked out the homemade yum yum sauce recipe? While it's not exactly chili-related, it could spark some creative ideas for your culinary adventures.
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I make what I consider a very traditional and easy recipe. I start with a pot and large jar of diced tomatoes, two regular jars of sauce and a can of paste with a can of water, and let them on medium for a half hour. I sautee onions, a sliced green pepper and mushrooms and garlic and add them. I brown my burger and add it after draining. I let it at medium for an hour and add a can of red kidney beans that are drained and spices. Stir occassionally and give it another half hour.
Carrots add a sweetness. Have no problem with the carrots as long as they chopped same size as onion.
