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> Chili, how do they make it in your area?
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Shadows 
Posted: 18-Apr-2005, 09:24 AM
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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


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Shadows 
Posted: 29-May-2005, 07:23 AM
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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.)

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DesertRose 
Posted: 30-May-2005, 01:02 AM
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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!


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Shadows 
Posted: 05-Jun-2005, 08:38 AM
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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
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stoirmeil 
Posted: 07-Jun-2005, 07:40 PM
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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
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Shadows 
Posted: 22-Oct-2005, 08:50 AM
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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"
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Shadows 
Posted: 16-Dec-2005, 04:12 PM
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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"


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Shadows 
Posted: 31-Dec-2005, 10:40 AM
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This turned out great!
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DesertRose 
Posted: 03-Jan-2006, 02:46 AM
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Looks great, Shadows! Think I will try it too! Thanks so much! thumbs_up.gif
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Shadows 
Posted: 17-Nov-2006, 07:09 PM
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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.


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Shadows 
Posted: 17-Nov-2006, 07:12 PM
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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.
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Shadows 
Posted: 25-Nov-2006, 10:19 AM
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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.
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stoirmeil 
Posted: 27-Nov-2006, 11:30 AM
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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!
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morgana_l_f 
Posted: 27-Nov-2006, 11:57 AM
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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!
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DJ Sapphira 
Posted: 13-Feb-2007, 06:51 PM
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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.


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