Chili Recipe

Find great Chili Recipe at 123EasyAsPie.com

Q: Chili Recipe?
I am looking for a great chili recipe. I want Ground beef chili with red beans and thats about all I know. I am looking for something with a little bit of spice and I do NOT like chunky tomatoes, but if it calls for chunked tomatoes that is ok too, i just run them through the blender first.

Mainly I am just looking for a recipe that makes a hearty thick chili with a little bit of kick.

Thanks!

A: I don’t have exact ingredients, but I’ll take my best shot:

2#Ground sirloin or round
1 large can Bush’s Chili hot bean
1 large can red kidney beans (drained and rinsed)
4-5 cups chopped onion
3-4 cups chopped green pepper
2 28 ounce cans diced/stewed/crushed tomatoes
1 12 ouncecan tomatoe paste
1 15-16 ounce? jar HOT salsa

I’m sure you know what to do with this. If not please email me.

Q: Chili recipe?
I have read a lot of chili recipes and I am looking for one that is spicy and has a great flavor. I have heard that some people use brown sugar?? I want to use sausage and ground beef. Can anyone HELP????

A: “Western Chili” – Serves 8 to 10

3 cups dried red beans
6 cups water
2-3 bay leaves
2 lbs. ground beef
1/2 lb. pork sausage meat
3 cups chopped onion
3 tsp. minced garlic
1 tbsp. chili powder
3 (8 oz.) cans tomato sauce
1 tsp. red pepper flakes
1/8 tsp. curry powder
1 tbsp. ground cumin
1 tbsp. salt
1/4 tsp. hot pepper sauce
1/8 tsp. cinnamon

1) Soak beans overnight. Next day, drain; place in large pot with 6 cups water and the bay leaves. Cook about 45 minutes, until tender; drain.
2) Brown ground beef and sausage meat with onions and garlic about 10 minutes; drain. Add to beans, along with chili powder, tomato sauce, red pepper flakes, curry powder, cumin, salt, hot pepper sauce, and cinnamon. Simmer 1 hour.

Q: chili recipe?
i love a good mild bowl of chili this time of year! but i lost my recipe in my move! does anyone have one that is super easy to make and sooo good? thanks a bunch!!

A: Spice this chili up with hot ground pepper, chopped jalapeno or mild chiles, cilantro, or other favorite ingredients.
INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 1/2 pounds lean ground beef
* 1/2 cup chopped onion
* 1 envelope (1 3/4 ounces) chili seasoning mix
* 1/2 cup water
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (15 ounces) kidney beans, undrained
* 1 tablespoon brown sugar

PREPARATION:
Heat oil in a large, heavy skillet. Cook ground beef and onions over medium heat until it is no longer pink. Stir in chili seasoning mix, then add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Serve with cornbread or crackers.

Easy Chili recipe serves 6.

Q: How to improve my award winning chili recipe?
I have won several awards with my current recipe. I smoke the meat, make my own chili powders, and among the key ingredients are tequila, beer, cinnamon, chocolate and 6 different chili powders. The first cook-off of the year is Saturday, and I’m in the process of making a batch. What I need to know is does anyone think replacing some of the water with coffee would add an interesting flavor? If not what other liquid? Don’t need whole recipes, please, just advice on an ingredient.

A: I think the coffee would definitely be worth trying – Sounds good to me. With the cinnamon & chocolate you use, maybe a dash of nutmeg or brown sugar would add a little uniqueness to the dish. Let us know how it goes @ the cook-off & good luck!!

Q: What beans are good to use in a chili recipe?
I’m planning on making chili in the crockpot and am just wondering what kinds of beans are good to use in chili and if anyone has any good recipes.

In my opinion, there are many different beans that could be used and even combined, but I’m not really sure what the best kinds together are. Is there such a thing as having too many different kinds together in one chili recipe?

Thanks!

A: No. I have some amazing styles of chili that I make, and they all have multiple types of beans in them. Kidney beans are good because they stay firm no matter how long you cook them. Pinto beans are good because they absorb all the flavors well.
Surprisingly enough, I would not recommend chili beans,(they are not named after “chili” the dish,)they are nothing special, and have a bitter taste, which can be a sore spot in any chili or stew dish,(trust me!) I also highly recommend butter beans, They are soft, and also absorb a lot of flavor.

Q: Looking for good recipe for chili with beer?
A long time ago I had this great recipe for chili with good beer in it and lots of different spices. I lost it (sigh). When I served it everyone would sort of sink into comfortable chairs and the floor after awhile in sleepy contentment. Does anyone have a good beer, spicy, chili recipe?
Thanks Diane,
This one looks great.
These are all great recipes. Thanks. I can’t choose the best one because I like them all. I’m leaving it to the voters.

A: Beer Chili

1 (12 ounce) can beer, of your choice
1 (46 ounce) can V8 vegetable juice
1 (8 ounce) can kidney beans (mild or hot)
1 (8 ounce) can chili beans (mild or hot)
1 (8 ounce) can diced tomatoes
1 lb ground beef (browned and drained)
1 medium chopped onion
1 chopped green pepper (optional or desired amount)
1 (8 ounce) package chili seasoning mix (I’m not sure if it’s actually
8oz or not. It’s a little brown sack with red on front of package)

Brown and drain 1 lb. of hamburger.
While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
Reduce heat to a simmer, Add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc).
Open chili spice package. You will find 4 packets of different spices.
Add larger package of chili spices, first, and stir.
Add salt packet to taste (I usually end up adding this entire one), stir.
Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. I usually add 1/4 to 1/2 of packet.).
If you like thick chili follow directions on package for use of masa flour to thicken.
Continue to simmer and stir. It’s ready to eat when heated all the through. The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos. I also noticed at the chili party that some people added spaghetti noodles to their chili.

ANOTHER Recipe
BEEF AND DARK BEER CHILI
Bon Appétit, February 2007

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
Sam Adams Cream Stout has a malty sweetness that’s just right.
serving size-Makes 10 to 12 servings.

1 1/2 tablespoons ground cumin
1 tablespoon ground coriander

5 pounds ground chuck
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle dark beer (such as stout)

Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese

*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

This was a good recipe but benefited from a few changes. I doubled the amount of beans, doubled the amount of chipotle, added more chili powder and cooked it for a total of 2 hours. Then it was great!

Enjoy! ~-~

Q: I am looking for a homemade chili recipe?
I have a lot of tomatoes in my garden and want to make chili with them. I am just looking for a recipe so I can get a gauge of how much tomatoes to use. All the recipe’s that I have found use canned or stewed tomatoes.
I have a lot of tomatoes in my garden and want to make chili with them. I am just looking for a recipe so I can get a gauge of how much tomatoes to use. All the recipe’s that I have found use canned or stewed tomatoes. Also do you remove the seeds or just blend them.

A: For a recipe that uses two pounds of meat, I would peel and chop up about 4 or 5 cups of tomatoes.

Q: What is the greatest chili recipe?
I’ve entered many chili contests and always got 2nd or 3rd place. I would like to know a recipe that will get me in 1st place.

A: The Best Chili You Will Ever Taste

Ingredients
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped
Directions
1 Heat oil.
2 Cook onions, garlic and meat until brown.
3 Add tomatoes, beer, coffee, tomato paste and beef broth.
4 Add spices Stir in 2 cans of kidney beans and peppers.
5 Reduce heat and simmer for 1 1/2 hours.
6 Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

Q: What is the best vegetarian/vegan hotdog and cheeseburger chili recipe or product?
I usually use Texas Pete Chili Sauce, as it is vegetarian (made with soy grits), but I desire a thicker chili and a better taste.

If anyone has a recipe or knows a product that doesn’t have beans I’d love to hear it. Thanks!

A: There are many chili “starters,” where they come with some quick-cooking beans and seasoning. Grab one of those. Add a can of beans seasoned for chili, a can of tomatoes seasoned for chili, two handfuls of lentils, and chopped kale (about 1-2 cups, or one bunch), and as much hot sauce as you’d like (I used red pepper flakes and habenero hot sauce). Simmer and serve this over a veggie dog/burger. Read the ingredients on the burgers to ensure they’re vegan if you’re looking for that. Morninstar Farms has some that have no casein/whey in there.

This chili has been omnivore approved, so you know it’s good!

Q: I need a really good chili recipe, just something simple?
I am looking for a really good chili recipe. Something simple with the main ingredients. Any ideas??? Thanks,

A: Hi. Try this, its from about.com for 4-5 people and really good. You can add ground pepper, chopped jalapeno or mild chiles, cilantro, or other favourite ingredients to change the flavor.

INGREDIENTS:
1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 3/4 ounces chili seasoning mix
1/2 cup water
14.5 ounces diced tomatoes, undrained
15 ounces kidney beans, undrained
1 tablespoon brown sugar

DIRECTIONS:
1. Heat oil in a large, heavy skillet.

2. Cook ground beef and onions over medium heat until it is no longer pink.

3. Stir in chili seasoning mix, then add remaining ingredients.

4. Bring to a boil.

5. Reduce heat, cover, and simmer for 10 minutes.

Serve with cornbread or crackers.

Hope this helps. Enjoy!

Q: Marlboro chili recipe with steak and chicken?
The cookbook is a few years old but had a great chili recipe in it. The steak and chicken both gave it a great flavor. I can no longer find the book or remember the recipe.

A: MARLBORO CHILI

1.5 lb. boneless chicken – cut into 1 inch cubes

1.5 lb. sirloin steak – cut into 1 inch cubes

2 Small green peppers, chopped

2 Medium onions, thinly sliced

2 Cloves garlic, crushed

1/4 c Cooking oil

3 – 16 oz. cans Tomatoes

3 tbs Chili powder

2 tsp Crushed cumin seeds or Ground cumin

1/4 tsp Tabasco sauce

1 c Water

3 15 oz cans Pinto beans Or kidney beans

Cook chicken, steak, green peppers, onions, and garlic in oil in cast-iron kettle until meats are lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes.

Q: Looking for a unique chili recipe or just an additive to zing it!?
To tell you the truth the chili is already in the crock pot, but It’s the same recipe that I have made for last two years and want some pizzazz thrown in. It’s going to be served in bowls I’m baking from bread and will hollow out for the chili. I’m looking for something really ethinc!!!! African Zigni or South American ….whatever. I have all kinds of stores to choose from so I can get whatever anyone suggests.

A: Try a cup of fresh brewed coffee, cocoa powder or cinnamon. Believe it or not – chocolate.

http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=476

Q: Who has the BEST chili recipe?
Depending on where you go in North America, people have different recipes for homemade chili. Mine gets some good complements but I don’t think it is the best. Anyone here think they have the BEST chili recipe and would like to share it?

A: In Texas, every year at chili cook-offs and even the big State Chili Cook-off, the “secret” ingredient was invariably, and not because of it’s novelty but because it actually made the chili taste DANG good, was rattlesnake. At least some. Malt beer was another, homegrown peppers, babied from birth on a window sill with flavored waterings help, and something about using chunky ocean salt rather than granulated made a big difference that I wouldn’t have thought it would. If you use beef, use Japanese beer fed Kobe beef.

Q: What would happen if you placed dry beans into a crockpot chili recipe?
I’m wondering if you can kill 2 birds with one stone and use dry beans in an all-day crockpot recipe for chili. I intend to brown the meat in the crockpot with the onions and spices, then add tomato paste, beef broth, then dry kidney beans. Would everything cook consistently or would I end up with hard beans after 8-hours of cooking?

A: Either soak your beans overnight, or put them in a pot with enough cold water to cover them. Bring to a rapid boil, remove from heat and let stand for 1 hour, covered. Drain and then cook however you want.
You can’t put the dried beans directly into the crock pot with your other ingredients.

Q: i need a very simple recipe for beef chili. Can you help?
Beef chili. I don’t want to use a lot of ingredients that most people don’t have in their kitchen. Can you give me a very simple beef chili recipe that has a good taste but without those ingredients that most of us don’t have in our kitchens!??
Thanks!

A: The only 3 ingredients that are not optional -
Meat
Chili powder
A thikener like corn tortilla’s, corn starch or corn chips.

Simple Recipe.
2 lbs Beef – any kind gound or cut up steak or stew meat – or any cut up meat will work.
1 12 oz Can Beef or chicken broth or onion soup or bullion cube & water.
1 Onion chopped
1 tablespoon PAprika
1 tablespoon Chili powder
1 teaspoon Cumin
1 teaspoon Oregano
1/3 cup or more – Pace picante sauce (or other mild salsa or none)
2 or 6 tablespoons Steak sauce – any kind.
3 or 6 tablespoons Ketchup
1 or 2 tablesoons KItchen Bouquet (OK this one most people don’t have but it’s optional and gives a rich and dark color)
If you don’t have kitchen bouquet add – 2 teaspoons chocolate syrup and 1/2 teaspoon vinegar.
Hot sauce to taste.
Salt & Pepper to taste (if you used bullion or instant soup no extra salt will be needed)

Cook meat and onions – drain some grease off – if you used a greasy meat.
Turn fire to low.
Add spices then sauces and 1 little water – stir.
Add broth slowly to cover the meat – stir.
Simmer a while on Med to low – 10-20 minutes til done and it looks like a watery chili. Stir often.
And add more of the spices from above if you want to.

Then add 1 or more of the following to thicken it to your desired thickness.
Corn tortilla’s -2-5 of them torn up into little pieces.
Masa HArina – couple of tablespoons.
Corn Chips 3 big handfuls crunched up.
Corn Starch – couple tablespoons – mix in little bit of cold water first.
Flour – doesn’t work as good as a corn based thickener but…it would work in a pinch – mix with littel water first.

Cook another 10-15 minutes with lid & turn off and let sit 10-15 minutes….stir every few minutes.

Add 1 can of cooked pinto or kidney or black or chili beans – optional

Then serve on Rice, Cornbread, Pasta or plain – with cheese, corn, onions, sour cream or with nothing else.

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