Looking for Chili recipes

Looking for Chili recipes. Do you have a good one to share?

I was on a chili making binge there for a while, Doc. I bought a WSM (Weber Smoky Mountain) smoker last year and was turning my leftover brisket and pork butt into chili, but I really don't have a recipe. And even if I did, I'm pretty sure I would still be tweaking it everytime I made it, lol.

I sweat/saute some onions, green bell peppers, a few diced jalapenos depending on the size (one including the seeds) and some garlic in some EVOO.
Then add the smoked meat (pork in this case) and heat through.
Then add around 3 large cans of tomato product, usually consisting of crushed and chunky or diced (Redpack), plus some Penzeys chili powder. Maybe I'll add a little beer for more liquid depending.
Sometimes I'll add a little cinnamon to tame the tomatoes, but not much. It's easy to overdo. If I had to guess I'd say 1/2 tsp.
Then I let it cook down.

It has taste, but at 49 years old, it doesn't require me to mop my forehead each spoonful

And if I'm really swinging it that night, served with a little pico de galle on a tortilla and some cornbread.

Hmmm, looks like I have some nachos there, too.

Pancho’s Hot Chipotle Chili

Ingredients:

1 Lb Steak
1 Lb Chicken Breast
1 Lb Pork (roast or chops)
4 Strips Bacon

4 Red Peppers
4 Green Peppers
8 Jalapeno Peppers

1 Can Goya Chipotle Peppers

2 Sticks Celery
2 Carrots
1 Large (or 2 med) Sweet Onion
1 Head Garlic
½ Cup Cornmeal or Masa
3 TBS Honey
½ Square Bakers Chocolate (grated)
¼ Cup Black Coffee reduction
3 TBS Cornmeal
1 TBS AP Flour
1 Tsp Freshly Ground Allspice
1 Tsp Cinnamon
1 Tsp Cayenne Pepper
½ Tsp Ground Ginger
½ Tsp Vanilla Extract

1 cup Marsala Wine

3 tasty marinades of your choosing…. (honestly I cant remember one was a bottled goya marinade the others were made on the fly)

have some olive oil on hand

Step 1: Pepper Sauce

Roast Red/Green & Jalapeno Peppers & Garlic in 350 oven (in summer I would have used the grill)
Saving one each fresh for later



Skin and seed peppers

Puree red and green roasted peppers & Roasted Garlic in blender (add olive oil to lube it up if needed)
Add can of Chipotle Peppers to Puree and Puree some more

Add Jalapenos to taste… this is what gives the afterburn… be careful …

Add a touch of salt and puree til smooth

Step 2: The Meats

Dice ¼- ½ “ Chicken, Pork and Steak and place individually in Ziplock bags add marinade and refrigerated

In a small 1 1/2qt saucepan add bones from the meats and fill with water.. simmer to make stock. Reserve

Combine chicken skin, trimmed pork and beef fat and render in oven. Reserve rendered fat

Step 3: The Veggies

Shred Carrot, Celery and Onion in food processor (or fine dice if your knife skills rock. I’m lazy)
Drain excess water from shredded veggies

Coarse dice reserved red and green pepper

Sweat onions carrots and celery in large heavy skillet with reserved rendered fat. Remove and set aside

Saute Diced Peppers… remove from skillet and set aside

Step 4 : The final stretch

Fry 4 strips of Bacon.. chop and reserve (ok I ate one)

Dust diced meats lightly with Masa or Cornmeal and brown individually in skillet. Set aside

Make a brown roux adding flour to the skillet (add oil if needed)

Deglaze skillet with Marsala wine

Add 1 Cup stick and cook sauce ‘til thick

Place all ingredients & Spices in a large Dutch oven and simmer in 260 oven for several hours

[FONT=&quot]Serve with cornbread[/FONT]

ooops that was supposed to be the last pic my computer freaks out when I try to edit

Here is one of the best chili recipes I've ever had.

Tyler's Texas Chili by Tyler Florence

Ingredients:
Chili Seasoning
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina (corn meal)
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish (cheese)
Cilantro leaves, for garnish
Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Prep Time: 20 minutes
Cook Time: 2 hours 20 minutes
Yield: 6 to 8 servings

I usually just whip one together, never made it the same twice. The DW makes Ellie Kreiger's recipe once in a while. It's pretty good.

http://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chili-recipe/index.html

454 casull chili

I know real chili doesn't have kidney beans in it but my family prefers it with beans. I won a Chili cook-off with this recipe. I think this chili improves with age.
I made it the day before the cook-off so the flavors could blend and chili thickens even more. This is a little spicy, but nobody complained it was to spicy. Just that it was meaty and very good.
Enjoy! Debbie.

454 CASULL CHILI

4 pound(s) BEEF CHUCK POT ROAST; Very Lean, Cut Into Small Cubes.
2 can(s) BEER
OIL
2 cup(s) ONION; Chopped.
2 cup(s) (2 large) GREEN BELL PEPPER; Chopped.
2 pound(s) GROUND BEEF; Lean.
4 tablespoon(s) CHILI POWDER; Or To Taste.
3 1/2 tablespoon(s) CUMIN; Ground.
4 clove(s) (large) GARLIC; Minced.
4 can(s) (10 ounce each) ROTEL DICED TOMATOES AND GREEN CHILIES
46 ounce(s) TOMATO JUICE
1 tablespoon(s) SALT
2 tablespoon(s) BROWN SUGAR
2 can(s) (4 ounce each) DICED GREEN CHILIES; Mild.
3 can(s) (15.25 ounce ea.) KIDNEY BEANS; Drained, Optional.
_____

Marinate cubed roast beef in beer for 1 hour.
In large pot, cook ground beef, onion and garlic.
Drain off any fat.
Remove ground beef to a bowl and set aside.
Drain marinated beef well.
Brown the cubed beef in batches over medium-high heat in some oil in the large pot used to cook the ground beef adding oil as needed.
You don't want to crowd the beef or it will just boil and not brown.
Transfer browned beef to bowl with ground beef.
Repeat with remainder of marinated beef.
Add all beef back to pot.
Add tomato juice, chili powder, cumin, brown sugar, salt and stir well.
Add rotel tomatoes, green chilies and chopped green peppers.
Do not add kidney beans yet.
Bring to a boil, reduce heat and simmer 1 hour.
Add drained kidney beans and continue cooking for 1 hour covered.
Remove lid and let simmer for about 30 minutes until chili has thickened a little.
The flavor improves as it sits.
_____

I will give this one a try Ol-blue. The one I listed doesn't have beans but could surely be added.

looks and sounds good