Anybody got a good recipe for chilli (i.e. chilli con carne)?

[Dowding (Work)]

At the risk of sounding a bit gay, I've started cooking again.

So given the number of Texans that frequent these boards, I was thinking if any of them have any special recipes they can sort of share with me.

I like very hot foods so, don't spare the chillis.

[MrBill]

Here is one I like ... New Mexico is right next door.

2 lb pinto beans, washed and picked. after soaking rinse and rinse again. Put in a pot with 1/4 lb salt pork, 1 bottle good dark beer (I prefer a porter), 1 tbl good mexican chili powder, one med. diced onion (I prefer Wallawalla's). enough water to cover and bring to a boil, reduce heat to a simmer and cook till beans are done, adding water as/if necessary.

1 lb each, chuck roast, pork butt, and ground buffalo (you can substitute chili ground beef if you like or any other ground game). dice the chuck and pork to appx 1/2 in cubes. Sear the meat in a very hot frying pan in a little olive oil, till nice and brown.  Put in a Dutch oven with 2 tbl chili powder, 2 cloves garlic minced, nother diced med. onion, 8oz roasted diced ortega chilies, 2 (or more if you like) Scotch Bonnet or halberno chilies roasted and diced, 6oz tomato paste, 12oz mexican hot tomato sauce, (salsa de chili fresco) 1/2 tsp. cayenne pepper, and a small amount of water or tomato juice to keep it from burning. Simmer till the meat is tender.

Keep tasting the meat mixture for spiciness and add halberno sauce till it is to your taste.

Add the beans to the meat mixture taste for seasoning. If it is to thin add a bit of blue cornmeal and let it simmer till it thickens.

Grab some honey and fry up a batch of sopaipilla's, some of your favorite beer and enjoy

[Dowding (Work)]

That sounds fantastic!

But there aren't too many buffalo around England these days.

Are pinto beans like kidney beans?

[sling322]

Originally posted by Dowding (Work)


Are pinto beans like kidney beans?

Ummm....no.  Pinto beans are Pinto beans.  Kidney beans have a different flavor to them.

[Toad]

For those of you watching the "bad" stuff in your diet, as my Mother has had to do for my Father since his heart attack, I offer:

Grandma Beau’s Fabulous Cholesterol-Free, Nearly Fat-Free Chili


“First Four”
·   3 cups Tomato Juice
·   1 diced Onion
·   Fresh Garlic (3 minced cloves)
·   Chili Seasoning (2 Packets; Shilling, Williams, whatever)

“Vegetables”
·   1 can Red Kidney Beans
·   1 can Pinto Beans
·   1 can Red Beans
·   Ľ chopped zucchini
·   1 stalk chopped celery

“The Rest”
·   1 pkg Morningstar Farms Grillers (for protein)
·   diced chili peppers (small ones)
·   ˝ cup Medium Salsa, your favorite
·   Garlic and Onion powder to taste

Simmer “first four” ingredients (Tomato Juice, diced Onion, minced garlic and Chili Seasoning) for 15-20 minutes.

Add “vegetables” and simmer 15-20 more minutes

Add “the rest” of ingredients and simmer another 15-20 minutes.

Top with chopped onion and/or shredded Fat Free cheddar cheese.

Eat & Enjoy


Now, if you are still a meat eater with grease dripping down your jaw, make this modification.

1 1/2 LB ground beef.

Brown the ground beef in a frying pan; drain off the excess grease by putting the beef in a colander and letting it drain out for about 5 minutes. While this is going on, saute the onion in the pan which will have enough "drippings" in it to do the job. Return beef to pan with onion and let it cook another five minutes. Then put the rest of the "first four", the tomato juice, the garlic and the chili powder in with the beef and simmer for 15 minutes.

Proceed as previously written, except you don't need the "fake meat protein" (IE: Morningstar Farms Grillers) since you're using real beef and you can use real cheese to top it.

[john9001]

i start with cubed beef ( not ground) , and i use cubed potatos instead of beans ( real texas chile don't use beans) , for tomatos , i use cambells tomato soup ( sounds strange , but it works), then add oinions , bell pepper, chile seasoning , garlic , etc etc . simmer till done, stir often.

nice thing about chile is that there are as many ways to make it as there are cooks, experment , inovate , be a free spirit.

[Dago]

Cap'n Randy  is a friend of mine, this was written by a copilot of  his once.

dago



Cap'n Randy's Texas Chili

1985, Maxwell Power

"Cut up some chuck roast, and pork of some kind. . .'bout a pound or so of each", said he as we climbed over the San Bernardino mountains, bound for Minneapolis from LA  "Throw
in some venison too, if you can find any, and better toss in some bacon too.  Don't worry 'bout the fat.  (He knows that I do so - see the end.)  "Brown it all up, and toss it in a crock
pot."  "Toast in some chilies, and be careful not to get it on your skin!"  A  tale followed about why not to get it on your skin.  "Chop up some green onions, and some white onions and
some yellow ones too, if you like."  "Cooking wine . . . yeah, red seems to work best."

Randy has a way of wincing and slowly shifting his gaze into the flight instruments as if looking for an answer when I do something wrong.  As the co-pilot, I am expected by tradition
to do something wrong - occasionally.  The captain will then catch this mistake and we will both reaffirm our positions, he as master and I as apprentice.  He winces when I cautiously
ask about the "Rebel Yell".  After the customary period of silence, meant to enhance my suffering, a chuckle follows.  "Sour mash". . . "Just a cup or so - for flavor.  It all cooks out."
Then there are Rotel tomatoes, and cherry tomatoes . . . any other ones too, if y'like."  He talks slow, and has the habit of pausing in his speech like Big Jake, so it takes over an hour
for him to finish.  We're over Alamosa, the Rockies all covered with thick new snow, and he continues.  "Red tomatoes, Rotel tomatoes . . . they're a special kind; mushrooms, beef
bouillon, bay leaves, garlic, thyme, celery, cayenne pepper, and cumin . . . yeah, l-o-t-s of cumin!"  We're over the prairies now, and I'm salivating as I write between ATC frequency
changes.  "Thicken it up some with some masa flour, if you can find any . . . y'know that bleu cheese back there that the passengers won't eat?"  "Well, throw some of that in there too
. . . and some molasses."  "Molasses?"  He must be kidding, so I ask if he's serious, and what about the beans?"  I catch the wince, and I know instantly I've crossed the boundaries
of good taste.  Then, the slow chuckle . . . "Boy, ain't no beans in real Texas chili!"                                                                          

Rebel Yell
1# Chuck roast (brown in skillet)
1# pork (brown in skillet)
1/2# venison (brown in skillet)
1/2# side pork (brown in skillet)                                                                            
Several cut up fresh tomatoes
1/4 cup molasses
Toasted chilies (toast in skillet)                                                                            
Cayenne pepper
Several beef bouillon cubes
4 cans Rotel tomatoes                                                                  
Thyme
Bunch of cut up green onions                                                                                
Bunch of cut up celery
1 or 2 cut up onions                                                                                
Hunk of bleu cheese
Cumin (lots)                                                                                  
Red cooking wine
Few bay leaves                                                                                      
Garlic        
1# cut up fresh mushrooms
Chili powder

Simmer for several hours. Cool off outside or refrigerate overnight.  Lift congealed fat off the top and discard.

[NUKE]

2 pounds raw sewage, strained
1 roll toilet paper
2 lbs of peanuts

1 minced turd
3 dingleberries

1 pint fum-unda cheese
2 pints spoiled milk

.Mix toilet paper, peanuts and sewage and heat to boil

.sear the minced turd and dingle-berrys

. reduce heat and add final ingreadients, simmer


Enjoy!

[Dowding (Work)]

Thanks lads. I'll try and give all of them a try, provided I can get hold of the ingredients.

[midnight Target]

I try to avoid ground meat. Get a cheap sirloin (chopped of course)  or even throw in some mexican sausage.

The best thing about making chili is that you can experiment. The basics are pretty universal, then you can go wild with different meats, beans, chili peppers etc. Have fun with it.