"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-31-2011, 11:55 AM   #1
Senior Cook
 
Jessica_Morris's Avatar
 
Join Date: Mar 2011
Location: Fayetteville, Georgia
Posts: 358
Chili Recipes

I'm looking for some good Chili Recipes. Most of the ones I've found online have been plain and we want a kicking chili, some with some with a little heat.

__________________

__________________
Jessica_Morris is offline   Reply With Quote
Old 10-31-2011, 12:24 PM   #2
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
2 pablonos
2 jalapenos
2 aneheims
2 onions
2 large cloves of garlic
2 beers
2 chuck roasts (about 2 lbs each)
2 cups seasoned flour

roast and peel chilies then remove seeds and chop
chop onions and garlic
cube chuck and dredge in flour removing excess

Brown meat then remove
sweat onions and chilies until browning then add garlic
Place meat back in and add 2 beers. There should be enough liquid to just cover the meat and chilies

Simmer about 3-4 hours or until tender.

This has alot of flavor and not alot of heat. if you want spicier add a habanero to the other chilies.
__________________

__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-31-2011, 01:45 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by Jessica_Morris View Post
I'm looking for some good Chili Recipes. Most of the ones I've found online have been plain and we want a kicking chili, some with some with a little heat.
You can always add heat, what's important is to get good flavor in your meat and sauce. I would add chipotle in adobo sauce to any chili recipe, if I wanted more heat.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-31-2011, 02:08 PM   #4
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,333
I use chilpolte chili and habernaro sauce (a drop or two--the green stuff). You can add nice depth by using roasted tomatoes, garlic, onions and grilling your meat. I've made this recipe a couple of times. I've used homemade salsa, and added some habernaro sauce:

Recipe Details

Food and Drink has some very nice recipes, if you haven't looked there for inspiration re: chili, you may want to go take a peek.

What kind of chili do you like? I don't like chili with ground meat--I prefer chunks of meat. I like thick chili--I don't like soupy chili. If it is not thick enough, I add Masa Harina (sp). I do use beer or ale when I make chili. I sometimes sneak in a bit of blackstrap molasses. It is in the base (the sauce), how you flavor it, and the meat if you make a meat-based chili. If you use dry chili, etc., you do want to saute the herbs/spices to let them bloom. It really does make a difference.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-31-2011, 02:24 PM   #5
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
When I want heat I add cayenne. I love the quick heat it gives and it has a great flavor.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-31-2011, 02:29 PM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,333
Did you check the recipes on this web site (International Chili Society):

ICS | International Chili Society
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-31-2011, 02:50 PM   #7
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
I swear by this one
Gordon's chilli con carne recipe - Recipes - BBC Good Food
__________________
kezlehan is offline   Reply With Quote
Old 10-31-2011, 07:10 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
+1 for chipotle in adobo. Nice and rich.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-31-2011, 10:09 PM   #9
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
The local chili (Texas) is most properly meat stew in which the sauce is made of peppers with a fair amount of garlic and something to thicken (I use masa). If you want a deep pepper flavor, try this if you're lucky enough to have, as we do, a section of dried peppers in the grocery stores. I pick out a selection of dried chilis, break them down and remove the seeds, and powder them in a blender or small processor. I add ground cumin.You can roast this powder if you want. No onions. Certainly no tomatoes. Lots of people use tomatoes, and the Terlingua bunch tend to use tomato sauce, but I want straight up chili con carne - chili with meat, where there's plenty of chili sauce to carry the meat. Meat means chunky cubes, never ground, browned well in lard. And while I don't consider beans to be the devil's spawn, if you want beans, cook good beans and have them along side, not in, the chili. For more heat, I'd just puree and add small cans of chipotles in adobo sauce and stir into the chili.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 11-01-2011, 06:34 AM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GLC View Post
The local chili (Texas) is most properly meat stew in which the sauce is made of peppers with a fair amount of garlic and something to thicken (I use masa). If you want a deep pepper flavor, try this if you're lucky enough to have, as we do, a section of dried peppers in the grocery stores. I pick out a selection of dried chilis, break them down and remove the seeds, and powder them in a blender or small processor. I add ground cumin.You can roast this powder if you want. No onions. Certainly no tomatoes. Lots of people use tomatoes, and the Terlingua bunch tend to use tomato sauce, but I want straight up chili con carne - chili with meat, where there's plenty of chili sauce to carry the meat. Meat means chunky cubes, never ground, browned well in lard. And while I don't consider beans to be the devil's spawn, if you want beans, cook good beans and have them along side, not in, the chili. For more heat, I'd just puree and add small cans of chipotles in adobo sauce and stir into the chili.
No liquid? What are you thickening? Or is the masa simply coating the meat and spices?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.