GFY Foodies... Anyone Have A Good (Tried & Tested) Chili Recipe?
 

Have a couple of friends coming over tonight and want to throw something simple (throw it in pot, leave it for most part) together so chili has been suggested.

I have never really cooked chili before though so does anyone on GFY have a recipe they use on a regular (?) basis they can share?

L-Pink, cooking with semen is not an option :1orglaugh

I do, but I'd have to dig it up. Pumpkin chili, it's fantastic.

Here's my submission:

http://gifsoup.com/webroot/animatedgifs7/2381487_o.gif

Nevermind...

http://ihasahotdog.files.wordpress.c...over-chili.jpg

:stoned

ADG

I am just eating it. Not too good as I am an amateur, so do not follow this recipe, but:
Onions, ground beef, pealed tomatoes from the can, red beans, garlic, paprika, spices.
Needs improvements.

We are big fan's of Ben's Chili Bowl here in DC and this is as recipe that is great all by itself or on top of a hot dog/half-smoke for a great chili dog also... I'll be making it again for the Super Bowl...

Ingredients:
3 pounds ground beef 85/15
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/3 cup yellow mustard
1/2 cup dried onion flakes
1 teaspoon turmeric powder
1 teaspoon allspice
1 teaspoon sweet smoked paprika
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon white sugar
1 teaspoon brown sugar
1 tablespoon chili powder
2 bay leaves
crushed red pepper flakes to taste

Directions:
Heat a soup pot to medium heat.
Add in the water and onion flakes.
Add in the ground beef, breaking it up with a wooden spoon.
Stir in more water if needed.
Stir in tomato sauce, ketchup, salt, pepper, turmeric, allspice, sweet smoked paprika,
sugars, mustard, and chili powder.
Add bay leaves and crushed peppers, and bring to a boil.
Reduce heat to low; simmer 90 minutes.
Remove bay leaves, and if you like, using an immersion blender, blend to reach a smooth consistency.

i poo chili

No beans? I thought beans are mandatory in chilli :)
Also - why ketchup + tomato sauce and not just one of them (whichever you like more)?

Not everyone likes beans, so I usually omit them to satisfy to more people. And the ketchup adds vinegar without being "too vinegary" (I'm weird about vinegar) and helps make it taste more like the recipe I'm trying to mimic from Ben's Chili Bowl.

this has to be one of the gayest threads on gfy

I would do a search on google for the best chili recipes or go to one of the food network channel websites and search for the best ones.

Brown Sugar is my secret, well one

normally simple works best.. pick your meat, pick your spices (add them in at different stages for full flavours) the rest is peppers. Tomatoes and onions help keep the heat down but lengthen cooking times because you have to burn off the acidity or its instant heart burn, beans are only good if you don't want to have a lot of meat in there.

most have about 5 to 1 ratio chili powder to cumin (don't be shy with these ingredients!) Thicker is better, and it always is better the second day so making it the night before works best.

My chili? most y'all can't even eat it but i'll leave it anyway. Making some this week. Fresh habenaros, jalepenos and pablanos for base, pan seared stewing beef cut into cubes and a couple of spice packs of my own creation with all the regular (chili powder, cumin, garlic powder, ground mustard, cayenne) salt and pepper to taste. Served with a lil sour cream because its a bit hot! ;)

So basically you say that best chili is meat + peppers (and spices for flavor)? Its close to eating sole meat... :)
In my opinion meat is just for the flavor, most important are vegetables. Meat should not be majority of content. Or if it is you need some side dish to go with that meat (salads or potatoes something).

I tried a new one last night inspired by this thread
normally i 1/4 the tomatos and bake them in the oven but because ive moved i did not have a blender, i chopped up the tomaotos capsicon and garlic very small baked them in the oven until they basicly burn on the edges then fry the onion in a pan then add pork minx when cooked i add chilli, spice and beans then put it all in the pressure cooker for 1 hour. Came out real nice i normally like a smooth chilli but this was fairly chunky and tasted real good

no its called chilli, the main ingredient is the peppers! ;) I did mention that beans can be used if you want less meat in it. Overloading it with tomatoes and beans will kill your chances at winning any contests though trust me! I do make what I call a portuguese style chilli version sometimes though, its a little less beef, has porto chorizo and large fava beans and a bit of fresh cilantro at the end. Definitely different but damn good.

My gf makes a good basic one that is more popular with most home cooks, closer to cincinatti style without the cinnamon and I'd never serve it over noodles but she does.. yuck.. heh if anything fries..maybe!

Yeah, I'd shy away from any recipe for anything that says to add ketchup.

Here is my recipe, for what it's worth:

1/2 lb of chuck steak ground (get your butcher to grind it for you)
1 large white onion
4/5 cloves of garlic
3 chipotle chillies (or chipotle sauce) - adds essential smokey taste
some fresh chillies (I grow my own so just use whatever is around), add according to taste
tom puree
1 tin plum tomatoes
Worcestershire sauce (pronounced WOOSTER, just FYI)
1 bottle of ale/beer
dry chilli flakes
1 tin red kidney beans
2 squares of dark chocolate
salt, pepper and dark sugar
cumin
hot smoked paprika
chili powder

Add a tablespoon of a flavourless oil to the pan and heat it up. Add the paprika, cumin and chili powder. Heating the spices like this is essential to open up their flavours. After 1-2 minutes add in the diced onion. Stir around and cook for 5 minutes. Add the garlic and chopped chillies (fresh and chipotle) Lower the heat and simmer on the lowest heat for around 15 minutes, makes the onions nice and sweet.

Remove all of that from the pan, and set aside in a bowl.

Turn the heat up, add mince, fews good splashes of the worcestershire sauce and brown meat. When brown all over, add the bottle of beer and turn heat down. Cook until all the beer has evaporated. About 15 mins or so.

Add back in the spices, onion, chillis and garlic. Add tom puree, tin of toms, seasoning and a little sugar. (Like a teaspoon). Add the 2 big squares of good dark chocolate. Stir up.

Cook like this on the lowest heat possible with a lid on the pan for an hour. Stir. Cook for another hour. Taste. If not hot enough, add some dried chili flakes. Stir. Add in the kidney beans and cook for another hour.

Serve. Fucking nice.

dark chocolate?

yes, as dark as possible. 80% cocoa solids as a minimum. Not sure why, but it really adds a little something to the overall taste. It doesn't taste of choc at all, but adds a nice touch. IMHO, chili and choc works well together.

i can't do the chocolate thing.. gives it too much of a mole flavour which i don't really dig at all.

Need to start hitting some chili cookoffs this year :)

Here's mine, I usually change up the ingredients every time [use different meats / peppers / spice amounts] but this is the base I start with. I really don't like beans so I cut up big chunks of portabella mushrooms and takes their place marvelously.

2 tablespoons butter
3 tablespoons vegetable oil
2 red bell peppers, diced (about 2 cups)
1 green bell pepper, diced
2 jalapenos, minced (about 2 tablespoons)
2 cubanelle peppers, diced
3 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced (about 2 cups)
1 head garlic, minced (about 1/4 cup)
1 cup sliced white mushrooms
.5 cup sliced portabella mushrooms
1 pound boneless chuck, cut into pieces
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage (I just used regular sausage, cut into bits)
2 teaspoons granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 teaspoons hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
5 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager amber beer
1 cup beef stock

Brown meats in separate pan, drain the fat. (I put chuck and sausage together and then did the ground beef.)

Then in large stock pot on high heat put in all peppers and onions, stir for five minutes or until they start to caramelize. Then add garlic and meats, stir together until evenly distributed. Then add spices, (I combined them in a dish first so I wasn't dumping them in one at a time.) Stir until evenly coated.

Then add tomato paste, sauce, beer, and mushrooms. Stir for two minutes until everything is immersed and mixed then turn to low heat and simmer for 6 hours stirring occasionally.