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Posted by: barddas 26-Jan-2004, 11:17 AM
CINCINNATI STYLE CHILI (also known as Skyline or Dixie Chili)



2 to 3 lbs. ground beef
1 quart cold water
1 6-oz. can tomato paste
2 large onions, chopped (about 1 1/2 cups)
2 tablespoons wine vinegar
1 tsp. Worcestershire sauce
1 garlic clove, chopped fine
2 Tbsp. chil powder
5 bay leaves
1 tsp ground cumin
2 tsp. cinnamon
1 tsp. allspice
1/2 teaspoon cayenne
1 1/2 Tbsp. unsweetened cocoa
Salt & Pepper to taste

Crumble raw ground beef into the water. Add all of the ingredients and bring to a boil. Stir well, breaking all the meat up before it cooks. Cover and simmer two or more hours, stirring occasionally.

The proper way to serve this chili is over spaghetti on an oval dish. For a "3-Way," top it off with a pile of grated cheddar cheese with a dish of oyster crackers on the side. To make a "4-Way," add a spoonful of onions before the cheese is placed on top. For a "5-Way," add kidney beans in addition to onions and cheese. The other way to serve this chili is on top of a hot dog on a bun, with or without cheese and onions.

After you have cooked spaghetti add 1 tbsp of tomato paste to it and mix it into the pasta.

Yield 8-10 servings

Some tips and reminders about Cincinnati Chili:

It is a meat stew or sauce. Beans are not cooked in the Chili but are heated separately and used as an addition to the plate. Cincinnati chili is not to be served cold. It must be hot.

Spaghetti always goes on the plate first, except, when making the 5-way version; some places put beans on the plate first, some on top of the spaghetti.

No matter how tempted you are, do not use regular Saltines. You lose something in the translation. It must be Oyster Crackers. They stay crisp through the entire eating, whereas, regular Saltines do not.

There is no such thing as '5-alarm Cincinnati Chili.' In Cincinnati they would probably hang you if you did! smile.gif Cincinnati Chili is about blending spices and creating a particular subtle flavor.

Refer to the article to remember how to assemble 2-Way, 3-Way, 4-Way, and 5-Way platters.

And, finally, remember that, for some, this is an acquired taste, while for others it is love at first bite. If you hate it, please don't shoot the messenger.

Posted by: barddas 26-Jan-2004, 11:21 AM
A link to an article about Cincinnati Chili
And about 'coney's'


http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/chilarttwo.html

Posted by: Shadows 26-Jan-2004, 02:40 PM
Recipe Name: Shadow's CHILI CON CARNE
Category: BEEF
Serves: 8

SOURCE SHADOWS

2 Pound beef or venison
1 Pound fresh pork or javelina
6 Clove fresh garlic, chopped fine
2 Tblsp lard or bacon grease
3 bay leaves
1 Quart tomatoes, canned or fresh
1 Large onion, chopped fine or 1 leek, chopped fine
6 Tblsp chilli powder
1 Tblsp flour
1 Tblsp oregano
1 Tblsp salt
1 Tblsp cumin; use more to taste
1 Tsp. black pepper

options:

3 Small dried chilies
or
1 Medium Habenero pepper
beer instead of water

for the beans:

2 Cup pinto or red kidney beans
1/3 Pound salt pork or bacon
1/4 Tsp. oregano

Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer.
Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible.
When cooked serve in a bowl over beans prepared as follows:

Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 tsp. of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away.
Drain and serve the chilli over the beans.

**I prefer pinto beans in this recipe.

Posted by: barddas 26-Jan-2004, 02:51 PM
That sounds really good, Shadows!

Now I am really hungry!

Posted by: Herrerano 27-Jan-2004, 05:18 PM
You all inspired me to go home last night and make chili. The family won't eat it, Panamanians generally do not like food vey picante. So I brought some to work with me and I have just heated it up on the burner in the lab. Now I am waiting for my taxi guy to come and I can go get some crackers to go with it.

I keep going in to sample a little, if he doesn't hurry up it will be gone before I can get my crackers. laugh.gif

Leo

Posted by: Aon_Daonna 28-Jan-2004, 02:15 PM
ooh eat it cold! chilli is just gorgeous cold on your sandwich next morning biggrin.gif just butter some bread, put lettuce and your chili on it and enjoy!

We usually make it this way (I can't give exact info, I'm a "pi x thumb" type of cook.

Start off some onions and 2-3 cloves of garlic in a wok with olive oil, add mince and brown. Add tomatoes (2-3) and kidney beans and some peppers (and basically whatever veg fits into it actually) and cook for at least 20 minutes. I usually let it cook it longer and add water from time to time so it doesn't burn.

Posted by: Shadows 28-Jan-2004, 06:55 PM
wink.gif I agree ! COld chilli sandwhiches are great, so is a next day chilli omelet!!! smile.gif

Posted by: Aon_Daonna 28-Jan-2004, 06:59 PM
mmh yes!

Posted by: Herrerano 28-Jan-2004, 08:16 PM
The best way to eat it cold is sort of half bent into the refrigerator, eating out of the leftover container. laugh.gif That does seem pretty special.

But I like hot so that it sort of sogs out the crackers.

Leo cool.gif

Posted by: maggiemahone1 28-Jan-2004, 08:56 PM
QUOTE (Herrerano @ Jan 27 2004, 11:18 PM)
You all inspired me to go home last night and make chili. The family won't eat it, Panamanians generally do not like food vey picante. So I brought some to work with me and I have just heated it up on the burner in the lab. Now I am waiting for my taxi guy to come and I can go get some crackers to go with it.

I keep going in to sample a little, if he doesn't hurry up it will be gone before I can get my crackers. laugh.gif

Leo

Please be careful after you have eaten that chili, especially if you have to be around an open flame! You may go sky high! tongue.gif

maggiemahone1

Posted by: Aon_Daonna 29-Jan-2004, 02:53 PM
I'm pretty flexible thinking about chili.. btw I like very fine tofu bits in it.. the plain taste of that goes well with the hot other stuff (I think I forgot the piri-piri sauce that goes into our chili? )

Posted by: Shadows 01-Feb-2004, 12:23 PM
Picadillo
This entree is found South of the United States from Cuba to South America. The texture is similar to chili, but it is usually served over rice.

Serves 4

2 Tablespoons Oil
1 large Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
2 pounds Ground chuck
2 teaspoons Cumin
1 can Tomatoes, diced
1 cup Beef broth
1 Tablespoon Capers
Salt and pepper to taste
4 cups Rice, cooked

In a heavy pan, saute the onion, pepper, and garlic in the oil until soft. Add the beef and brown. Add the cumin, tomatoes, broth, and capers. Bring to a boil, reduce the heat and simmer for 22-30 minutes (or until slightly thickened). Check the seasonings. Serve warm over cooked rice.

Posted by: RavenWing 02-Feb-2004, 10:40 AM
Jason, I absolutely love cincinnati style chili. Around here, we don't use the clove and cinammon. We typically have a tomato-based chili with kidney beans, ground beef, moderate chili powder, and we eat it over spaghetti.

What's funny is I never knew people ate it without spaghetti until I was a teenager.

Posted by: Roisin-Teagan 03-Feb-2004, 03:12 AM
I really haven't tried any cajun or creole style chili before. The only chili I've eaten is my own and my mother's.

Here is my recipe for Spicey Southern Chili

4 lbs. of ground beef
2 large onions, chopped
1 large green pepper, chopped
4 garlic cloves, crushed and diced
1 can of Rotel green chilies and diced tomatos, medium hot
1 can of Hunts or any can of stewed tomatos
2 tablespoons of fresh lime juice
6 cups of water
1 med can of tomato puree
3 tablespoons of red chili powder
1/4 teaspoon of cumin powder
1 teaspoon of dried oregano
2 teaspoons of salt
1 teaspoon of black pepper
2 cans of Bush's Red Beans (not kidney beans)
2 cups of shredded Monteray and Colby Cheese

Brown the ground beef. When the meat is half cooked, add in the onions and green peppers. When done, drain the fat. Return to heat and add in chili powder, garlic, cumin, salt, pepper, and oregano. Stir until the meat is coated, then add in the undrained Rotel green chilies and diced tomatos, the can of regular stewed tomatos, tomato puree, lime juice, water, and the red beans. Stir, then cover the pot and cook on Med-High heat bringing to a boil and cooking for about 45 to 55 minutes. Make sure you keep your eye on it and stir occasionally so the chili won't burn. I cook the chili on Med-High heat to speed up the cooking process. A lot of people I know slow cook their chili all day and add sugar (yuk! the sugar seems to be a cajun thing).

After the chili is done, serve in a large bowl and garnish with the shredded cheese and eat with soda crakers. The only critics who have judged my chili are my children and family---they all say it taste great.



angel_not.gif

Posted by: tsargent62 03-Feb-2004, 12:31 PM
Man, that sounds good! I just printed it off so I can try it. I like it so my nose is runny when I'm done, but my family doesn't. I usually end up sprinkling a bit of cayenne pepper on it. OOOO-DAWGIE!! furious.gif

Posted by: tsargent62 03-Feb-2004, 12:34 PM
We had some friends who's church was having a chili cook-off a couple years ago and they invited us to come. They had real weird stuff (tropical chili) and some exotic stuff, too. One of the best ones was rattle snake chili. MMM-MMM. And, no, it did not taste like chicken! tongue.gif

Posted by: CelticRose 07-Feb-2004, 09:44 PM
My gosh! I can't believe I missed this thread! Arizona is the chili capital of the world.......so we think! laugh.gif We like it hot and spicey here. I even have a chili cookbook with all kinds of recipes but this one is my favorite.

SUN DANCE CHILI

2 tablespoons of lard, butter, or bacon drippings
1 large onion, coarsely chopped
1/2 stalk of celery, finely chopped
1 bell pepper, finely chopped
1/2 cup of fresh sliced mushrooms
3 pounds of ground beef
2 tablespoons of ground hot red chile
1 tablespoon ground mild red chile
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
3 medium cloves garlic , finely chopped
1 teaspoon salt
1 16-ounce of whole tomatoes
1 6-ounce can tomate paste
1 4-ounce whole green chiles, seeded and chopped
2 16-ounce cans kidney beans with liquid

melt lard, butter or drippings in a large heavy pot over medium heat . Add the onion, celery and bell peopper and cook until the onion is translucent . Add the sliced mushrooms and cook for an additional five minutes.

combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

stiri in the remaining ingredients, except the beans. Bring to a boil, then lower the heat and simmer,uncovered for 1-1/2 hours. Stir occasionally.

Add the beans and their liquid and simmer, uncovered for 1/2 hour longer. Taste and adjust seasonings.

We usually add grated cheese and chopped onions on top once served. Some people put crackers in it.

Or better yet, we make southwestern cornbread to go with it! thumbs_up.gif


Posted by: Shadows 06-Mar-2004, 11:11 PM
Don't remember if I posted this one yet! It is from the Three Sisters Cookbook:

Chunky Vegetarian Chili

1 tsp. olive oil
1 cup chopped onions
1 cup chopped green pepper
1/2 cup chopped celery
2 cups cubed potato (about 3 medium)
1 15-16 oz. can pinto beans rinsed & drained
1 15-16 oz. can black beans, rinsed & drained
1 cup sliced fresh mushrooms
1 cup cubed zucchini squash
1 14.5 oz can no-added-salt whole tomatoes, undrained and chopped
1 6-oz. can no-added-salt tomato paste
1 1/2 cups water
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saut 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.

Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving: calories 170, percent fat calories 5%, sodium 386 mg., cholesterol 0 mg.


Posted by: Roisin-Teagan 15-Apr-2004, 02:12 AM
My New and Improved Chili

Serves: 6 to 8


4 lbs. of ground beef
2 large onions, chopped
2 large green peppers, chopped
5 garlic cloves, crushed and diced
1 can of Rotel green chilies and diced tomatos, medium hot
1 large can of Hunts or any can of stewed tomatos
The juice from one fresh lime
6 cups of water
1/3 cup of extra-virgin olive oil
1 med can of tomato puree
5 tablespoons of red chili powder
1 teaspoon of cumin powder
1 teaspoon of dried oregano
1 teaspoon of dried sweet basil
2 teaspoons of salt or to taste
1 teaspoon of black pepper
1 can of Bush's Red Beans (not kidney beans)
1 can of Black Beans
2 cups of Kraft® Mexican Four Cheeses

Brown the ground beef. When the meat is half cooked, add in the onions and green peppers. When done, drain the fat. Return to heat and add in chili powder, garlic, cumin, salt, pepper, sweet basil, and oregano. Stir until the meat is coated, then add in the undrained Rotel green chilies and diced tomatos, the can of regular stewed tomatos, tomato puree, lime juice, water, olive oil, and the red and black beans. Stir, then cover the pot and cook on Med-High heat bringing to a boil and cooking for about 45 to 55 minutes. Make sure you keep your eye on it and stir occasionally so the chilli won't burn. I cook the chili on Med-High heat to speed up the cooking process. (This time around, I cooked the chili a little longer and it came out thicker.)
After the chili is done, serve in a large bowl and garnish with the shredded cheese and eat with crackers. We (my family and I) really enjoyed this Chili. I know there are just a few changes from the last Chili recipe I posted but they made a tremendous difference. Happy Cooking!

Peace,
Roisin angel_not.gif

Posted by: Shadows 05-Jul-2004, 08:45 AM
Here is one I had forgetten about. I double the chilli powder when I make it though and add a chipotle to the pot.

Recipe Name: SPICY PORK CHILI
Category: PORK
Serves: 8

1 1/2 pounds boneless pork loin cut into 1-inch cubes
1 medium onion coarsely chopped
1 medium green pepper coarsely chopped
1 clove garlic minced
1 tables vegetable oil
1 tables all-purpose flour
32 ounce whole peeled tomatoes crushed
16 ounces canned,red kidney beans
8 ounce can tomato sauce
3 tables chili powder
1 tables ground cumin
1 teaspo salt
1/2 teaspo black pepper
1 1/2 cups shredded Cheddar cheese (6 ounces)
Warm flour tortillas (optional)

In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour. Top each serving with some of the cheese. Serve with tortillas, if desired.

Serves 8

Posted by: CelticRose 05-Jul-2004, 07:51 PM
Ok! That's it! I am making chili this week! It may be over 100 degrees, but who cares? I am eating chili! Thanks for the wonderful recipes Shadows and Roisin! Yummy!

Posted by: Roisin-Teagan 06-Jul-2004, 01:09 AM
Don't forget your soda crackers and shredded cheese...Rosemary! wink.gif

Shadow's chili sounds great. I'll probably make it this weekend eventhough our heat index has been 100 to 110 degrees...nothing like a good sweat and a happy tummy! tongue.gif

Posted by: CelticRose 06-Jul-2004, 03:30 PM
QUOTE (Roisin-Teagan @ 06-Jul-2004, 02:09 AM)
Don't forget your soda crackers and shredded cheese...Rosemary! wink.gif

Shadow's chili sounds great. I'll probably make it this weekend eventhough our heat index has been 100 to 110 degrees...nothing like a good sweat and a happy tummy! tongue.gif

Oh but of course not! Roisin! My mother grew up in the south and so we always had soda crackers and cheese in our chili! Yum!

Posted by: Shadows 06-Jul-2004, 06:17 PM
QUOTE (CelticRose @ 06-Jul-2004, 04:30 PM)
QUOTE (Roisin-Teagan @ 06-Jul-2004, 02:09 AM)
Don't forget your soda crackers and shredded cheese...Rosemary!  wink.gif

Shadow's chili sounds great. I'll probably make it this weekend eventhough our heat index has been 100 to 110 degrees...nothing like a good sweat and a happy tummy!  tongue.gif

Oh but of course not! Roisin! My mother grew up in the south and so we always had soda crackers and cheese in our chili! Yum!

If you are going to add the crackers and cheese then don't forget the chopped scallions and chopped jalopeno peppers as toppings . wink.gif thumbs_up.gif

Posted by: CelticRose 06-Jul-2004, 06:20 PM
OMG! How so very wonderful idea Shadows! I will be adding them on my grocery list tonight! Thanks!

Posted by: Shadows 06-Jul-2004, 06:27 PM
biggrin.gif You are welcome!!! It ain't chili if it ain't hot!


Posted by: Shadows 11-Jul-2004, 09:26 AM
QUOTE (Roisin-Teagan @ 15-Apr-2004, 03:12 AM)
My New and Improved Chili

Happy Cooking!

Peace,
Roisin angel_not.gif

This was a grand tasting chili, only change I made to it as I was cooking it and tasting it was boosting the cumin to about a tablespoon ( I do love the flavor of cumin). Great recipe!!!!!

Posted by: CelticRose 11-Jul-2004, 07:03 PM
I bought all the ingredients to make the chili. I can't wait. I may add more cummin too.........thanks, Shadows! I will probably make it on either Monday or Tuesday. I forgot the scallions though! Sheesh! Back to the grocery store I go! cool.gif

Keep in mind that it is really too hot to be having chili in the Arizona desert right now, but I just had to try this "new and improved chili" recipe! It looks very close to what I make! Here we usually have Mexican cornbread with our chili though. yum!

Posted by: Roisin-Teagan 11-Jul-2004, 11:49 PM
I'm glad you enjoyed the chili Shadows. In the Southwest they do add a lot more cumin which makes it more flavorful.

Rose let me know how you like it as well...but I thought you were going to make Shadows' lastest chili recipe that he posted?

Take care,
Róisín angel_not.gif

Posted by: CelticRose 12-Jul-2004, 12:47 AM
Well, Roisin, I bought all the ingredients to make yours instead! Sorry, Shadows!

I am sure it will be wonderful and can't wait to eat it! Yum!

Posted by: Shadows 12-Jul-2004, 08:03 AM
Don't apologize...there are plenty of days in the year to try them all.

Posted by: CelticRose 12-Jul-2004, 08:19 AM
And! Oh boy! don't we have plenty to try! Yummy!

Posted by: Shadows 12-Jul-2004, 01:38 PM
This one could go in the sandwich or grill topics but I think it fits here to. It can be hot outside and you can still eat your chili:

Recipe Name: CHILI BURGER
Category: GRILL
Serves: 12

3 lbs ground round or sirloin
3 tbls chili powder ( more or less to suit your tastes )
1 tsp oregano
1 tbls cumin
1 small onion diced small
2 cloves garlic minced
1 tbls fresh lime juice
1/4 tsp sage
1 tbls beer or sangria ( optional )
Toppings:
refried beans
chopped onion
cilantro chopped
nacho cheese
salsa

Mix everything together in a bowl , except toppings.

Shape into 12 patties.

Grill over hardwood coals ( I use lump charcoal, better flavor if you use smoke chips ) until done to your preference.

Serve on hamburger buns or hard rolls with your choice of toppings.



Serves 6 - 12

Posted by: CelticRose 16-Jul-2004, 08:13 PM
Well I made Roisin's new and improved chili this week! Wow! Was it ever wonderful! I probably could have done with more seasoning and it being hotter, but for the most part it was truly wonderful!

Posted by: Roisin-Teagan 16-Jul-2004, 08:50 PM
QUOTE (CelticRose @ 16-Jul-2004, 08:13 PM)
Well I made Roisin's new and improved chili this week! Wow! Was it ever wonderful! I probably could have done with more seasoning and it being hotter, but for the most part it was truly wonderful!

Rosemary,

Maybe you should have chopped about 4 fresh chili peppers with the seeds and added it to the chili...that would have given it a tremendous KICK! Or maybe it would have given you a kick! laugh.gif laugh.gif tongue.gif

Love,
Róisín angel_not.gif

Posted by: Shadows 16-Jul-2004, 08:56 PM
Now you are talkin my language... maybe habaneras instead!

OH BABY HOT!!!!!! LOL!

Posted by: CelticRose 16-Jul-2004, 09:03 PM
Roisin! The chili was outstanding! But I think I will add some hot chili peppers to it next time. We are used to Hot here in the desert! thumbs_up.gif

Posted by: Camchak 16-Jul-2004, 09:04 PM
I love fresh green chili peppers from Hatch New Mexico! It has been a long time now since I have had some! If you are ever in the area, and get a chance go to Sadies! http://www.sadiescocinita.com/

Posted by: CelticRose 17-Jul-2004, 03:48 PM
My sister in California is growing hot peppers in her garden. when I fly out there in four weeks to see her I am going to get some from her and make Roisin's chili again! Better yet, I am going to give my sis the recipe! biggrin.gif

Posted by: freekenny 18-Jul-2004, 08:49 PM
QUOTE (Shadows @ 07-Mar-2004, 12:11 AM)
Don't remember if I posted this one yet! It is from the Three Sisters Cookbook:

Chunky Vegetarian Chili

1 tsp. olive oil
1 cup chopped onions
1 cup chopped green pepper
1/2 cup chopped celery
2 cups cubed potato (about 3 medium)
1 15-16 oz. can pinto beans rinsed & drained
1 15-16 oz. can black beans, rinsed & drained
1 cup sliced fresh mushrooms
1 cup cubed zucchini squash
1 14.5 oz can no-added-salt whole tomatoes, undrained and chopped
1 6-oz. can no-added-salt tomato paste
1 1/2 cups water
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper

Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saut 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking.

Yield: 2 quarts (eight 1-cup servings)
Nutrition per serving: calories 170, percent fat calories 5%, sodium 386 mg., cholesterol 0 mg.

This is a wonderful recipe for chili! I make my chili very similiar to this and I love zucchini & mushrooms in it! I also add carrots, cucumbers and corn cut off the cob! One will want to add the cucumbers and fresh corn later in the recipe so those two ingredients won't get 'mushy' biggrin.gif It is very tasty indeed..in the summer I leave out the potatoes because I feel it makes it too 'heavy' of a dish.. chef.gif

Posted by: Shadows 10-Aug-2004, 12:27 PM
Not sure if this one is here already....but it is good... so here goes!

Recipe Name: BEEF AND CHORIZO CHILI
Category: CHILI
Serves: 6

3/4 pound Ground chuck
1/2 pound Chorizo sausage
1 medium Onion diced
2 teaspo Garlic minced
2 cups Black beans cooked
1 cup Tomatoes diced
2 teaspo Cumin
2 1/2 cups Tomato juice
Salt and pepper to taste

Brown the beef and chorizo in a heavy pot. Drain off any excess fat. Add the onion and garlic and cook until just soft. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 45 minutes. Serve warm.

Posted by: CelticRose 10-Aug-2004, 04:43 PM
Oh my goodness! Shadows ! That sounds like my kind of chili! I love chorizo sausage and we get it here readily in the southwest. Thank you, thank you so much! I am making that recipe!

Posted by: Shadows 14-Aug-2004, 10:17 PM
Knowing you like your chili hot.... I add one or two Habenaros, uncut , to the pot fo rthe above recipe and try not to break them open LOL!

Posted by: freekenny 15-Aug-2004, 01:30 PM
QUOTE (Shadows @ 06-Jul-2004, 07:27 PM)
biggrin.gif You are welcome!!! It ain't chili if it ain't hot!

O'siyo Shadow,
And here here on the hotter the better for chili~~ chef.gif And being that you suggested jalepeno's how about Pica De Gallo ~~grin~~ not certain if I spelled that correctly but, intentions are good cheers.gif And at my home when I serve chili it is a 'pre-req' to have a bowl of onion, 4 types of cheese, and a bottle of hot sauce sitting on my dining room table and of course soda crackers are always a must along with a fresh loaf of wheat 'french' bread tongue.gif
~~Sty-U red_bandana.gif

Posted by: CelticRose 18-Aug-2004, 06:31 PM
QUOTE (Shadows @ 14-Aug-2004, 11:17 PM)
Knowing you like your chili hot.... I add one or two Habenaros, uncut , to the pot fo rthe above recipe and try not to break them open LOL!

Well that ought burn my insides out..............but love it! I will just take my anti-esophageal burn out medication! laugh.gif I could eat chili all the time! Great recipes in here! thumbs_up.gif

Posted by: freekenny 20-Aug-2004, 11:36 AM
QUOTE (CelticRose @ 18-Aug-2004, 07:31 PM)
Well that ought burn my insides out..............but love it! I will just take my anti-esophageal burn out medication! laugh.gif I could eat chili all the time! Great recipes in here! thumbsup.gif

O'siyo,
AND whew lol.gif ...isn't it great to have to take such precautions before eating some of our favourite foods? unsure.gif If one enjoys their chili on the 'dangerous' side as I do lookaround.gif try adding cucumbers/squash..The 'fatness' of these veggies soak up a bit of the heat and tend to kewl the palette cheers.gif
Instead of crackers with my chili, I just love eating flour tortillas instead biggrin.gif Again, to cut down a bit on the heat you can take butter and spread on the tortilla then wrap it up..the butter creates a 'cushion' of sorts...and I have found it very true that when ones mouth is 'ablaze' fireman2.gif bring out an ice cold glass of milk..works for me everytime cool.gif
~~Sty-U red_bandana.gif

Posted by: gtrplr 20-Aug-2004, 12:01 PM
QUOTE
If one enjoys their chili on the 'dangerous' side as I do lookaround.gif try adding cucumbers/squash..


That'll get you lynched in Texas.

Posted by: freekenny 20-Aug-2004, 12:13 PM
QUOTE (gtrplr @ 20-Aug-2004, 01:01 PM)

That'll get you lynched in Texas.

O'siyo,
wink.gif I know, I know but, they'll have to find me first lol.gif
~Sty-U red_bandana.gif

Posted by: Shadows 27-Aug-2004, 09:25 PM
I have removed all the corn bread recipes from this topic and placed them under the one CR started about mexican corn bread. I think that the chili topic should remain just chili. If anyones post got missed in the move please post again.

NOW BACK TO MY FAVORITE MEAL ... CHILI!

Posted by: Shadows 28-Aug-2004, 12:44 PM
Forgive me if this one is here already...it is that good to repeat LOL!

Recipe Name: CRAWFISH CHILI
Category: CAJUN
Serves: 16

2 Pound Lean ground beef
2 Pound Crawfish tails
1 tsp Garlic, chopped fine
2 tsp Salt
1 tbsp Soy sauce
1 tsp Cayenne pepper
1 tsp Dried mint
1 tbsp Dried parsley
3 tbsp Chili powder
1 can (8 oz) tomato sauce
1 Cup Dry white wine
1 as req Water
1 tsp Lemon or lime juice
1 Cup Chopped onions
1 as req Bacon drippings

Brown meat in bacon drippings. Combine all other ingredients
with meat and bring to a boil. Simmer for a few hours.
From Justin Wilson's "Gourmet and Gourmand Cookbook"


Posted by: Avonlea22 02-Sep-2004, 12:28 PM
QUOTE (Roisin-Teagan @ 15-Apr-2004, 04:12 AM)
My New and Improved Chili


1 large can of Hunts or any can of stewed tomatos

Any idea how many ounces is a "large" can? I could only find one size, and it's 14.5 ozs

Posted by: Shadows 02-Sep-2004, 04:10 PM
That should work LOL!

Posted by: Avonlea22 02-Sep-2004, 08:12 PM
I thought it might. I'm hoping to make this tomorrow night after work. Can't wait.

Posted by: Avonlea22 03-Sep-2004, 04:33 PM
MMMMMM. Just finished making it! It didn't thicken up like I expected, but it's yummy. Maybe it will thicken as it cools. hmmm. I'm not a big bean fan, so I left them out. smile.gif

Posted by: CelticRose 03-Sep-2004, 05:20 PM
Brian, you don't like the beans in chili? Oh yum! I love them! did you ever say how the Mexican cornbread turned out? Was it good? I swear I could eat chili every week!

Posted by: Avonlea22 03-Sep-2004, 05:43 PM
Beans=yuck! Well, the type of beans in chile, at least. I like baked beans. smile.gif

And yes, I did post about the corn bread. Check out that topic for my accolades (is that proper usage for that word?).

Posted by: ANNHAM 09-Sep-2004, 06:31 PM
Brian,
Instead of regular beans, try using a couple of cans of Refried Beans.. you can't tell they're beans when you mix them into the chili and they add a good flavor and thicken it up.
(I like to put a can or so in my chili with beans just to thicken it up)
Anne

Posted by: CelticRose 10-Sep-2004, 04:19 PM
Refried beans? Anne! wow! I never thought about that...........how wonderful! Thanks!

Posted by: ANNHAM 10-Sep-2004, 05:28 PM
QUOTE
Refried beans? Anne! wow! I never thought about that...........how wonderful! Thanks!


You're welcome Celticrose smile.gif

I have a great black bean chili recipie that is real easy. I will post it as soon as I have a chance... unless there is already one in here somewhere. I haven't had a chance to look through all the recipies... The ones I have seen all ook delicious - make me hungry reading through them.
cheers.gif
Anne

Posted by: Shadows 18-Jan-2005, 10:23 PM
Can you say Burns SO GOOD!?!
This chili recipe is not for the weak....... ohhh so hot and good!

Recipe Name: GATES OF HELL CHILI
Category: CHILI
Serves: 15

4 tb Olive oil
5 lb Boneless chuck (lean)
2 lb Pork butt (lean) *
2 Med. onions; coarsly chopped
4 Cloves garlic** ; minced
Salt to taste
1 ts Black pepper
12 oz Beer (not lite)
1 qt Tomato sauce
4 c Stewed/chopped tomatoes
1 Green bell pepper; chopped
1 ts Allspice
4 tb Fresh ground cumin
2 1/2 tb Chili powder
1 oz Soy sauce
2 oz Whiskey
1/4 c Dried chili peppers
1 tb Tabasco sauce
1/2 c Tomato paste
1/3 c Masa harina

*Note: The original recipe called for 2 to 2-1/2 lbs of pork.
** Additional garlic may be used also; originally: 4 to 6 cloves.
Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch
cubes and cook in the olive oil with the onions, the garlic, salt &
black pepper. In a large stock pot bring the beer to a boil. Add the
meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste,
& salt as desired.
At this point stir in the masa harina slowly and cook a bit. Cover after
stirring well and cook for 1 hour, stirring every 10 minutes. Add the
remaining cumin & cook for 1 minute. Serve hot!
This recipe makes enough for 12-20 people depending upon their
appetites. It is delicious served over white rice or just by itself.

Posted by: Shadows 18-Jan-2005, 10:29 PM
This recipe is in the Crockery Cooking topic but I thought I would put it here also for us chiliheads!!!!

I got this one online... it is supposed to be from a famous rock groups tour cook.... I like it!!!!

Recipe Name: ROCK & ROLL TOUR BUS CHILI
Category: CHILI
Serves: 12

1 lb. bacon
1 lb. breakfast sausage
5 / lbs. ground beef - coarse chili grind if possible
1 tables olive oil
2 medium yellow onions finely chopped
2 green bell peppers cored seeded and finely chopped
2 stalks celery finely chopped
3 medium cloves garlic finely chopped
30 oz tomato sauce
30 oz stewed tomatoes
6 oz tomato paste
1 bottle Corona beer
4 oz chile salsa
1 each 3 in can pickled jalapeno peppers finely chopped
4 tables hot chili powder
4 tables mild chili powder
4 oz can whole green chiles seeded and finely chopped
1 teaspo oregano - preferably Mexican
3 tables salt
4 tables cumin

4-1/2 quart crock pot

Cook bacon until very crispy. Drain and discard grease,
chop or crumble, add to crock pot
Brown sausage, drain and discard grease, chop or crumble,
add to crock pot
Brown ground beef, drain and discard grease, chop or
crumble, add to crock pot
Sautee onions, celery, bell peppers, and garlic in olive oil until onions
become translucent - add to crock pot.
Add all remaining ingredients. Mix well, cover, turn crock
pot on high, let simmer for six hours or so, stirring from time to time.

Makes 4-1/2 quarts

Posted by: CelticRose 21-Jan-2005, 01:56 PM
wow! Love the new chili recipes! I especially love the title and ingredients of the "Gates of Hell Chili." Good one, Shadows! thumbs_up.gif question? What is masa harina? I have never heard of that.

Posted by: gtrplr 21-Jan-2005, 09:19 PM
Recipe Name: RANDAL'S "IT'S 9 O'CLOCK, I'VE BEEN READING THE CHILI RECIPES IN THIS THREAD, THERE'S NOTHING IN THE FRIDGE AND I'M HUNGRY" CHILI
Category: CHILI????
Serves: 1 (maybe)

2 Tablespoons Chili Powder
5 Ritz crackers
1 can Kroger No Bean Chili
2 Alka-Seltzer Tablets
1 Bottle Pepto-Bismol
1 Sleeping Bag

Open can of Kroger No Bean Chili and glop into bowl.
Stir in 2 T. chili powder.
Microwave for 4 minutes or until bowl is hot enough to burn your fingers.
Crumble 5 Ritz crackers into bowl. Stir.
Say Grace.
Say a prayer.
Eat.
When finished, dissolve 2 Alka-Seltzer tablets in water. While they are dissolving,
drink bottle of Pepto-Bismol. (Note: this may not help your stomach, but it will help
get the taste out of your mouth.) Take Alka-Seltzer.
Put sleeping bag on the floor in the bathroom, or as close to the bathroom as possible.

The moral of this story is: don't read chili recipes late at night when you don't have the proper ingredients to make real chili.


Posted by: Shadows 21-Jan-2005, 10:02 PM
QUOTE (CelticRose @ 21-Jan-2005, 02:56 PM)
wow! Love the new chili recipes! I especially love the title and ingredients of the "Gates of Hell Chili." Good one, Shadows! thumbsup.gif question? What is masa harina? I have never heard of that.

MASA HARINA: This powdery-looking meal, sold in many chain supermarkets and all Mexican groceries, is fresh corn masa that has been force-dried and then powdered. It is not at all the same as fine-ground corn meal, in either taste or application. It is certainly more readily available to the average cook than the quick-perishing fresh masa, but the flavor is a little different.

The Quaker Oats brand is most common, though I have had better luck with the Maseca brand, occasionally available in Mexican groceries in the United States. Stored in a dry place and wrapped well, it will last a year or so.

Masa harina for tamales is my second choice after fresh masa for tamales. The only brand I?ve seen in the States is Maseca, and it is called "masa instantánea de maiz para hacer tamales," or "instant corn masa mix for tamales." It produces a beautiful light texture, though it lacks some of the earthy sweetness and toothsome textural irregularities of fresh coarse-ground masa.

Making tamales from masa harina for tortillas works, too but the tamales will be a little less flavorful, texturally uniform and a little denser. Rest assured the tamales are still plenty acceptable, especially if the other ingredients are good.


Hope that helps ! wink.gif

Posted by: CelticRose 22-Jan-2005, 03:59 PM
Oh, that really helped! Thanks Shadows! Doh though, why didn't I think of that as far as tamales go? We are rich with tamales here in the southwest, so I bet I won't have any problem finding that ingredient! Thanks so much!

Posted by: Shadows 26-Feb-2005, 06:12 PM
Another web find that I have tried:

Ambush Chili

Yield: 8 servings

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers (2 seeded & chopped) balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer (not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste

Saute' onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat &
cook until browned. Add other ingredients except the
cumin. Stir constantly until it reaches a boil. Boil
for 3-5 minutes then lower heat and cook, stirring
often. After cooking for 10 minutes add 1 Tblspn of
cumin and stir it in. Cook for 1 hour on simmer then
add the remnaining cumin. Cook for 15 minutes more and
serve!

" NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!"

Posted by: Shadows 04-Mar-2005, 09:40 PM
Venison Chili with Chorizo and Beer
Serves 10

Ingredients:
5 pounds Venison leg or shoulder roast
1/2 cup ancho chili powder
2-1/2 pounds chorizo sausage
3-1/2 pounds chopped onion
1-1/2 cups masa flour
7-1/2 cups beer
6 pounds canned tomatoes with liquid
1 quart chicken stock
1/2 cup chopped garlic
1/4 cup dried oregano
3 tablespoons ground cumin
1-1/2 tablespoon salt
1 tablespoon pepper

Directions:
Cut venison into 1/2 inch cubes. Toss with ancho chili powder; cover and marinate 2 to 3 hours at room temperature.
Remove casings from chorizo sausage. Crumble and brown chorizo in a large braising pan. Add venison and onions; cook, stirring, until venison is browned and onions are translucent.
Mix in flour; cook, stirring constantly, about 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 to 3 hours until venison is tender and the sauce is thick.



Posted by: CelticRose 05-Mar-2005, 05:37 PM
Now that is quite a combination, Shadows! Venison and chorizo, together? ohmy.gif

Posted by: Shadows 06-Mar-2005, 07:26 AM
Try it you will like it LOL!

Posted by: CelticRose 06-Mar-2005, 04:16 PM
Oh no doubt about me liking it Shadows! I love both venison and chorizo, just never imagined them together! LOL Don't think I can get venison where I live out here in this dusty ole desert I live in. I will have to check that out. Like the sound of the beer and chorizo though! biggrin.gif

Posted by: Shadows 06-Mar-2005, 06:15 PM
Check out this link:

http://www.exoticmeats.com

They are pricey but they have it all! It is where the recipe came from... no I did not buy from them I hunt!

Posted by: CelticRose 06-Mar-2005, 06:41 PM
Oh wow! What a site! Thanks! Bear meat? I have never had bear meat, have you? I have had venison (which I love), duck, rabbit, buffalo and a few other wildlife that I can't remember the names of. I used to travel with the Indians on the powwow circuit in the southeast and many of them hunted and would bring their hunt for us to eat at dinner. It was really cool.............however, hubby won't eat any wildlife at all! Tis a shame. He doesn't know what he is missing.

So you hunt? What do you hunt mainly? I bet you bring home lots of good food! wink.gif

Posted by: Shadows 06-Mar-2005, 06:58 PM
QUOTE (CelticRose @ 06-Mar-2005, 07:41 PM)
Oh wow! What a site! Thanks! Bear meat? I have never had bear meat, have you? I have had venison (which I love), duck, rabbit, buffalo and a few other wildlife that I can't remember the names of. I used to travel with the Indians on the powwow circuit in the southeast and many of them hunted and would bring their hunt for us to eat at dinner. It was really cool.............however, hubby won't eat any wildlife at all! Tis a shame. He doesn't know what he is missing.

So you hunt? What do you hunt mainly? I bet you bring home lots of good food! wink.gif

Yes I hunt... not always succesfully wink.gif . Bear is good when cooked slow , it tends to be greasy and tough if over cooked; I like it!

My family does not tend to lean towards wild meats any more ( they loved it as children )... so my hunting now is mostly for deer , squirrel and rabbit. I can fill the freezer with those and cook for myself and the wife on outings and at home when they are elsewhere! wink.gif

Posted by: Shadows 08-Apr-2005, 09:18 PM
I don't think this one is here yet, it was in my research notes on the history of chili...

U.S. Army Chili (1896-1944) from Chile Pepper Magazine

Yield: 1 Servings

Ingredients

1 beefsteak (round)
1 tb hot drippings
2 tb rice
1 c boiling water
1 flour
1 salt
1 onion -- (optional)
2 lg dried red chile pods

Instructions

Soldiers of the U.S. Army on the Western frontier had been eating
chili since the war with Mexico (1846) but not necessarily in their
messes. The first Army publication to give a recipe for chili was
published in 1896, The Manual For Army Cooks (War Department Document
#18). By World War I, the Army had added garlic and beans; by World
War II, tomatoes. This was a national pattern: Fannie Farmer did
exactly the same (see the editions for 1914, 1930, and 1941)

Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot
drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chile
pods; 1 cup boiling water; flour, salt, and onion (optional).

Cut steak in small pieces. Put in frying pan with hot drippings, cup
of hot water, and rice. Cover closely and cook slowly until tender.
Remove seeds and parts of veins from chile pods. Cover with second
cup of boiling water and let stand until cool. Then squeeze them in
the hand until the water is thick and red. If not thick enough, add a
little flour. Season with salt and a little onion, if desired. Pour
sauce over meat-rice mixture and serve very hot.

Recipe By : John Thorne Sep/Oct Chile Pepper Magazine

Posted by: CelticRose 08-Apr-2005, 10:48 PM
Darn! And I just made chili this week! Oh well next time. Thanks Shadows!

Posted by: Shadows 18-Apr-2005, 08:24 AM
Got this one in an email:

Big Bend Texas-Style Chili

2 Tbs olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbs pure red chile powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2 cup tomato paste
1/2 cup Beef Stock
1 cup dark beer
2 Tbs cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 oz crumbled goat cheese, for garnish

To prepare the chili, heat the olive oil in a large saucepan. Add
the garlic and onions and sauté over medium-high heat for 5
minutes. Add the beef and sauté for 7 or 8 minutes longer, while
stirring frequently, or until the beef is well browned on all
sides.

Season with salt and pepper, stir in the chile powder, and cook for
2 minutes more. Add the tomatoes, tomato paste, beef stock, beer,
vinegar, cumin, oregano, and parsley, and stir well to combine.

Bring to a simmer, turn down the heat to low, and cook, covered,
for 45 minutes.

Add the beans and cook for 15 minutes longer, stirring
occasionally. Ladle into serving bowls and sprinkle the goat cheese
over.

Servings: 4

Posted by: Shadows 29-May-2005, 06:23 AM
This one is from TBS Dinner and a Movie

"National Lampoon's Animal House" Bluto's Beer Chili

Beer and Chili, what a combonation!!

You will need:


3 tbl corn oil
2 lbs skirt steak,cut into 1/2" cubes
2 lbs pork sausage
10 cloves garlic, minced
2 medium onions, roughly chopped
2 jalapeno peppers, seeded and finely diced
4 cups pinto or turtle beans, fully cooked (optional)
2 tbl cumin seed, ground
1 tbl coriander seed, ground
5 tbl chile powder
1 tsp chile flakes
1 tbl paprika
2 tsp oregano
1 tsp sage
1 bell pepper, diced
2 stalks celery, diced
1 28 oz can crushed tomatoes
1 6 oz can roasted chiles, blended or finely chopped
2 cups beef stock
1 bay leaf
2 tbl fine corn meal or masa harina (optional)
8 twenty five gallon kegs of beer, ice cold... okay, two 12 oz cans of beer (can't blame a guy for trying!)
Directions:
1. In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.

2. Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.

3. Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.

4. Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.

5. Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.

6. Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.

7. Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.

8. If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.

9. Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.

10. Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker.)


Posted by: CelticRose 30-May-2005, 12:02 AM
That looks really good, Shadows. Never heard of turtle beans before. Here their just Pintos. wink.gif

I also like that TBS and a Movie and their recipes. Thanks!

Posted by: Shadows 05-Jun-2005, 07:38 AM
This recipe, even though I don't consider chicken something to make chili with, is very good and easy.

White Chicken Chili

1 lb dry white beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion, chopped
8 oz green chili peppers, chopped
2 tsp cumin
1 1/2 tsp oregano
1 tsp cloves
1/4 tsp cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth

In a large kettle combine dry white beans, chicken broth, crushed
garlic cloves, and 1 chopped onion. Bring to a boil, reduce the
heat, and simmer, covered, until the beans are tender, about 2 to 3
hours.

In a large skillet, saute 1 cup chopped onions until tender. Add
chopped green chili peppers, cumin, oregano, cloves, and cayenne
pepper; mix thoroughly. Add cooked, chopped chicken and chicken
broth. Simmer for 1 hour.

Servings: 8
Preparation time: 10 minutes
Cooking time: 4 hours

Posted by: stoirmeil 07-Jun-2005, 06:40 PM
I just want to share this site. These people carry an astonishing range of spices, mixed, or separate herbs. Their selection of hot peppers of all kinds, from everywhere, is wonderful. I ordered some of their ground chipotle and ended up leaving a shaker on the table for everyday, including sprinkled on rice cakes with peanut butter. (No, really, it's very good.) They get their stuff from all over the world, and the larger bulk prices are pretty good. Always very fresh and strong. The pre-mixed sausage spices are terrific too.
I don't work for them -- biggrin.gif -- I just love their stuff. You have to try the piquin birds' eye peppers -- talke the veneer off a grand piano.

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Posted by: Shadows 22-Oct-2005, 07:50 AM
Don't remember if I posted this before :

Title: Crawfish Chili
Categories: Cajun Main dish Meats Fish
Servings: 16

2 lb Lean ground beef 2 lb Crawfish tails
1 t Garlic, chopped fine 2 t Salt
1 T Soy sauce 1 t Cayenne pepper
1 t Dried mint 1 T Dried parsley
3 T Chili powder 1 cn (8 oz) tomato sauce
1 c Dry white wine 1 x Water
1 t Lemon or lime juice 1 c Chopped onions
1 x Bacon drippings

Brown meat in bacon drippings. Combine all other ingredients
with meat and bring to a boil. Simmer for a few hours.

From Justin Wilson's "Gourmet and Gourmand Cookbook"

Posted by: Shadows 16-Dec-2005, 03:12 PM
Making this for dinner tonite, instead of water where called for I am using a good Canadian whiskey.


Recipe Name: BEEF CHILI WITH KIDNEY BEANS
Category: CHILI
Serves: 8

SOURCE INSIDE AMERICA'S TEST KITCHEN

2 tables vegetable or corn oil
2 medium onions chopped fine (about 2 cups)
1 medium red bell pepper stemmed
seeded cut into 1/2-inch dice
6 medium cloves garlic minced
or pressed through a garlic press
(about 2 tablespoons)
1/4 cup chili powder
1 tables ground cumin
2 teaspo ground coriander
1 teaspo red pepper flakes
1 teaspo dried oregano
1/2 teaspo cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (15 ounces each) dark red kidney beans
drained and rinsed
1 can (28 ounces) diced tomatoes with juice
1 can (28 ounces) tomato puree
Salt
2 limes cut into wedges

Good choices for condiments include diced fresh tomatoes, diced
avocado, sliced scallions, chopped red onion, chopped cilantro
leaves, sour cream, and shredded Monterey Jack or cheddar cheese.
If you are a fan of spicy food, consider using a little more of the
red pepper flakes or cayenne--or both. The flavor of the chili
improves with age; if possible, make it a day or up to five days
in advance and reheat before serving. Leftovers can be frozen for
up to a month.




Heat the oil in a large heavy-bottomed nonreactive Dutch oven over
medium heat until shimmering but not smoking. Add the onions, bell
pepper, garlic, chili powder, cumin, coriander, pepper flakes,
oregano, and cayenne and cook, stirring occasionally, until the
vegetables are softened and beginning to brown, about 10 minutes.
Increase the heat to medium-high and add half the beef. Cook,
breaking up pieces with a wooden spoon, until no longer pink and
just beginning to brown, 3 to 4 minutes. Add the remaining beef
and cook, breaking up pieces with a wooden spoon, until no longer
pink, 3 to 4 minutes.

Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
Bring to a boil, then reduce the heat to low and simmer, covered,
stirring occasionally, for 1 hour. Remove the lid and continue to
simmer 1 hour longer, stirring occasionally (if the chili begins to
stick to the bottom of the pot, stir in 1/2 cup water and continue
to simmer), until the beef is tender and the chili is dark, rich,
and slightly thickened. Adjust the seasoning with additional salt.
Serve with lime wedges and condiments (see note), if desired.
Recipe from "Inside America's Test Kitchen"

Posted by: Shadows 31-Dec-2005, 09:40 AM
This turned out great!

Posted by: CelticRose 03-Jan-2006, 01:46 AM
Looks great, Shadows! Think I will try it too! Thanks so much! thumbs_up.gif

Posted by: Shadows 17-Nov-2006, 06:09 PM
Georgia Chain Gang Chili
Yield: 20 servings

http://www.recipegoldmine.com/chili/chili92.html

1 cup dry Burgundy
1/2 teaspoon dried thyme
2 bay leaves
4 medium garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
6 pounds beef, coarsely ground
2 large chicken breasts
Water
2 teaspoons salt
2 tablespoons vegetable oil
2 onions
3 pork chops, coarse grind
10 tablespoons ground mild red chile
1 teaspoon cayenne pepper
1 teaspoon dried Mexican oregano
1/2 teaspoon cumin
Rosemary
1 1/2 cup Italian-style tomatoes
1 (16 ounce) can tomato sauce
1 (8 ounce) can hot Mexican tomato sauce
1 can whole mid green chiles
1 can pickled jalapeno peppers
2 tablespoons liquid hot pepper sauce
1 tablespoon butter
3 fresh whole green chiles
1/2 cup mushrooms
1/2 cup Sauterne
12 ounces beer

In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by
combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in
the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is
short marinate for 2 hours at room temperature.)

Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt
and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the
chicken breasts fine and reserve.

Heat the oil in a large heavy pot. Add the onions and cook until they are translucent.

Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together,
then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary,
and the rest of the salt. Add this meat and spice mixture to the pot with the onions. Break up
any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1
tablespoon of liquid hot pepper sauce to the pot.

Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a
small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and
simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the
remaining marinade, the remaining Sauterne and beer. If more liquid is needed, stir in the water
in which the chicken was cooked. Taste and adjust seasonings.



Posted by: Shadows 17-Nov-2006, 06:12 PM
Chunky Beef Chili with roasted Jalapenos

From Derrick Riches, ABOUT.COM

By grilling the ingredients of this chili you get a whole new level of flavor. You'll be surprised at how delicious this will turn out.

INGREDIENTS:
1 top sirloin steak (about 12 ounces)
1 pound tomatoes
2 cans kidney beans
1 green bell pepper
3 jalapeno peppers
1 small onion
1 small can tomato sauce
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons black pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon coriander
1/4 teaspoon cinnamon
Tabasco to taste


PREPARATION:
Preheat grill. Grill steak to medium rare. Cut tomatoes, onion, bell pepper in half. Grill vegetables until they have good grill marks but are not burned. Remove everything except the jalapenos. Grill jalapenos until they are slightly black around the outside. In a large pot heat oil over medium heat. Dice onion, tomatoes, bell pepper. Add garlic and onion to pot and cook until opaque and soft. Remove stems and seeds from jalapenos and dice. Cut steak into bite size chunks. Add remaining ingredients and let simmer, stirring occasionally for about 30 minutes.

Posted by: Shadows 25-Nov-2006, 09:19 AM
Got this one from my friend bookwoman who posts on another site:

Slow Cooker Black Bean Mushroom Chili Recipe

The following is an excerpt from the book The Essential EatingWell Cookbook: Good Carbs | Good Fats | Great Flavors
Edited by Patsy Jamieson
Published by The Countryman Press; September 2004; 0-88150-630-3
Copyright 2004 Eating Well, Inc.

To Make Ahead: The chili will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop or in a microwave.

Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a deep complexity of flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.

1 pound dried black beans (2 1/2 cups), picked over and rinsed
1 tablespoon extra-virgin olive oil 1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds or ground cumin
1/2 teaspoon cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced (4 1/2 cups)
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth or vegetable broth, homemade or canned
1 6-ounce can tomato paste
1-2 tablespoons minced canned chipotle peppers in adobo sauce
1 1/4 cups grated Monterey Jack or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.

2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.

Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.

4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.

Makes 10 servings, generous 1 cup each.

Per Serving: 310 Calories; 10 g Fat (4 g sat, 2 g mono); 20 mg Cholesterol; 40 g Carbohydrate; 18 g Protein; 13 g Fiber; 414 mg Sodium.

Nutrition Bonus: 53% DV Fiber, 187 mcg Folate (47% DV), 743 mg Potassium (37% DV), 4 mg Iron (25% DV).

*Stovetop Method:

In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.
__________________
Eat well, live well, die well and marry a man that can cook... save your talents for the pleasures of life...

Gaelic : Chan i bhò ‘s àirde geum as mò bainne.
Translation : The loudest cow is not the best milker.

Posted by: stoirmeil 27-Nov-2006, 10:30 AM
Wow! That's a beauty, Shadows. With the black beans, mushrooms and the cumin flavor, very earthy, as you say. Low in fat too, especially using a thick yogurt cheese in place of the soured cream (just for the cautious!) I'd serve some heavy blue corn chips with it, I think.

Just about to buy a new CrockPot, too. smile.gif I'm putting this on the short list!

Posted by: morgana_l_f 27-Nov-2006, 10:57 AM
This topic comes at a really Great time. Our office has a chilli cookoff for our christmas party and I just may have to borrow a recipe.

Anyways, my dad's favorite chilli is wheat chilli. You just replace the beans with wheat kernels that has soaked in water at least overnight. I find it makes it a slightly sweeter taste. Use your discretion on how much to use- more for thicker, less for thinner chilli.

Enjoy!

Posted by: DJ Sapphira 13-Feb-2007, 05:51 PM
I make a chili recipe that I came up with myself, but it's pretty classic New-England. I typically just shake my spices in, so I'm hoping that the measurements aren't too off. Just do it as it looks good.

"Woosta" Chili

Source: myself.

1 of each- sweet red pepper, sweet green pepper, chopped coarsely
1 vidalia onion, chopped finely
4 cloves of garlic, minced
1 can each of red, pink, and white beans (no pintos!), drained
2 cans of hunts petite diced tomatoes
1 can of whole kernel corn (I use the white & gold mix, but either is fine), drained
1 can of hunts plain tomato paste
1.5lbs of ground beef, or 1 package of frozen Morning Star Crumbles (for the vegetarians out there!)
Olive oil
1/2 cup of water (if needed)
1 tsp cayenne pepper (add more if ya need it)
1 tsp mustard powder
Large pinch each of rosemary & thyme (dried or fresh).
1 small pinch of cumin
6 shakes each of red & green tobasco sauce
Salt to taste

Start out with a large pot, put some olive oil in the bottom, followed by the tobasco sauces. Add in the meat, onion, & garlic all at the same time. Break up the meat, and brown it. Once browned, turn down the heat, add the spices, peppers, and tomato paste. Use the water if needed to incorporate the paste amongst everything else. You don't want it lumpy looking.
Stir it up, and add the 2 cans of tomatoes, then the beans (remember to drain!), then the corn (drain also). Add more spices or tobasco if you need to. If you taste it and you notice you've used too much of something, put 1 Tbs of brown sugar in, stir it, let it sit for a few, and taste. If after that you need more spice, add it in carefully. Let simmer, stirring occassionally, for 1-2 hours, to let the tomatoes break up a bit and everything to infuse.

Enjoy!

If you choose to make the vegetarian version with the crumbles, don't "brown" them at the beginning. Add everything else as usual, and then when you add the tomatoes, also add the crumbles. They're already pre-cooked, so they only need to unthaw in the chili and take on the flavor.

I made the vegetarian version for a pot-luck of starving college students and mostly-meat eaters. This stuff went so fast that the other 2 chilis that were brought were only eaten when they realized mine was gone.



Posted by: Emmet 14-Feb-2007, 09:04 AM
from provincia de la Habana, by way of Margaritaville...

Pick all of the leftover meat off of the carcass of yesterday's roast ckicken.
Chop up a piece or two of bacon, and sauté it lightly in the bottom of your pot in olive oil (or preferably bacon grease).
Chop an onion, and stir it to the bacon.
When the onion's ready, add minced garlic; stir just until you can really smell it.
Stir in two cans of black beans, juice and all, and all of the leftover chicken.
Stir in a teaspoon of ground cumin, more or less to taste, some pepper and some salt, and a bay leaf.
Simmer slowly uncovered a long time until thickened, stirring frequently.
Serve topped with chopped onions, and a little bit of chopped cilantro.

Posted by: Sekhmet 14-Feb-2007, 08:52 PM
My dad's chili's so mundane...but hot and filling and truthfully, he was catering to my mother's "delicate" palate. Roughly translated, if it's hotter than black pepper, she's not touching it.

...you think I'm kidding.

Anyway, after reading through the entire thread, were we the only family who ate their chili on a bed of mashed potatoes?

Posted by: DJ Sapphira 15-Feb-2007, 12:53 PM
I eat mine on top of cornbread. Either cinnamon corn bread, baked like a cake, or jalapeno cheddar cornbread, cooked in an oven in a cast-iron skillet.

My boyfriend likes his served over macaroni and cheese with whole-berry cranberry sauce.

Posted by: stoirmeil 15-Feb-2007, 01:01 PM
QUOTE (Sekhmet @ 14-Feb-2007, 09:52 PM)
Anyway, after reading through the entire thread, were we the only family who ate their chili on a bed of mashed potatoes?

No, no -- I've heard of that. It would be like a red shepherd's pie, sort of. I guess rice is more typical -- but combining beans and some other kind of starch is pretty much a free-style event. My brother used to eat cold leftover bean-and-meat chili or even Boston baked beans in sandwiches on store brand white bread 1eye.gif with about half a bottle of ketchup. I favor a coarse bulghur wheat as a rice alternative under chili, but it could be any kind of ballast.

I made up something once from stuff on hand that turned out kind of nice, very simple, similar to what Emmet did -- the after-Thanksgiving turkey had gotten a little too dry for sandwiches but there was too much left on the bird to just go and make soup. It was good because there was still some dark meat to mix in -- I guess the oiliness of the meat made it smoother:

Sautee 1 large chopped onion and 3 minced cloves of garlic in olive oil til soft. Stir in a good chili powder mix (I use the Penzey's medium hot mix, which has ancho chili pepper, red pepper, cumin, garlic and Mexican oregano -- add extra crushed red pepper seeds if you like) and let it warm and blend with the onion and garlic. I got about 2 pounds of big pieces off the carcass -- put that in heavy soup pot with sauteed stuff, 2 cans garbanzo beans (drained), and 8 big chopped plum tomatoes I had left over from salad fixings, a little water, and just let it simmer down and reduce a bit, uncovered, over a slow flame for an hour, since the meat was already cooked. I poked it a few times to crush up the tomatoes. Toward the end, as an afterthought, I threw in leftover sliced black olives, about half a cup. There was the inevitable sage flavor lurking about because of the seasonings the bird was roasted with, but I thought it worked in fine. It froze well, too. We just ate it with bread, but I can see using rice or even stirring in some cooked quartered potatoes.

Posted by: Shadows 09-Mar-2008, 10:13 AM
Moving this back to the top!

Posted by: Shadows 09-Mar-2008, 12:11 PM
QUOTE (Sekhmet @ 14-Feb-2007, 09:52 PM)
My dad's chili's so mundane...but hot and filling and truthfully, he was catering to my mother's "delicate" palate. Roughly translated, if it's hotter than black pepper, she's not touching it.

...you think I'm kidding.

Anyway, after reading through the entire thread, were we the only family who ate their chili on a bed of mashed potatoes?

True chili is served over not cooked with....

Chili is the meat sauce ( like spaghetti sauce ) that is served over what ever under- food you wish!

Potatoes are one of the many....

Posted by: maggiemahone1 12-Oct-2008, 08:33 PM
It's time to get all the ingredients together for chili, the days are getting cooler and there's nothing better than chili with cornbread! I have a recipe for chocolate chili, will post it later. I don't know if it's good or not, haven't made it yet. biggrin.gif

Posted by: valpal59 13-Oct-2008, 08:27 AM
Chocolate chili, that sounds interesting. wink.gif

Posted by: stoirmeil 13-Oct-2008, 11:39 AM
QUOTE (valpal59 @ 13-Oct-2008, 09:27 AM)
Chocolate chili, that sounds interesting. wink.gif

It does sound interesting. Is it like a mole (pronounced MO-lay), as they do in Mexico? Using chocolate as a spice flavoring without sugar, and usually also with chili pepper. Bet it's great! Looking forward to seeing the recipe. smile.gif

Posted by: Shadows 13-Oct-2008, 02:51 PM
Chili is exactly what we had for dinner last night, ( daytime temps hit 80, but we made it anyway)!

I used my recipe, posted here somewhere, it is the culmination of years of chili making and eating... it is what we like.

Posted by: JayHenson 13-Oct-2008, 04:05 PM
Since I was little, I have LOVED chili on Spaghetti. Whether it is canned or fresh made (I have book of recipes).

To add heat without changing the flavor I use Dave's Insanity Sauce. It is WAY hot but doesn't have its own flavor. Works like a [hot] Charm.

Bon Appetit!

Jay chef.gif eat.gif

Posted by: flora 13-Oct-2008, 04:47 PM
Chili is good over polenta. Since my family likes it hot, I have to have something to tone it down a little so normal people can eat it.

Flora

Posted by: Montie, druid at heart 21-Oct-2008, 05:21 AM
Hey Jay,
Where did you get the "Dave's Insanity Sauce"?

Posted by: stoirmeil 21-Oct-2008, 12:17 PM
I just checked to see the website -- apparently Mo Hotta Mo Betta is still in business, and they carry it, along with a lot of other excellent hot products. I got some jalapeno lollipops from them once. smile.gif
http://www.mohotta.com/

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