All-Time Favorite Chili Recipes

Southern Chili Georgia Style

2010-11-22T13:14:00.000-08:00

3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

You've Been Served Chili

2010-11-22T13:06:00.000-08:00

Yield: 4 Servings

1 T oregano
2 T paprika
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

Black Bean Chili

2008-03-18T17:02:00.000-07:00

12 oz ground beef
1 tbsp chili powder
1 - 14 oz can crushed tomatoes
1 - 19 oz can black beans, drained and rinsed
1 - 8 oz jar salsa

Brown the ground beef in a skillet; drain. Add chili powder and cook for 3 minutes, stir constantly. Stir in the tomatoes, black beans an salsa and reduce the heat. Simmer, covered, for 5 minutes, stirring frequently. Serves 4.

Chicken Chilli Recipes - Easy & Quick To Prepare!

2008-03-18T16:59:00.000-07:00

These chicken chilli recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken chilli recipes

>> Chilli Chicken

1 c coconut cream
1 kg chicken pieces (2.2 lb) thigh fillets
1 t black pepper
1 t cloves
1 t chilli powder
1 t salt
1 tb cinnamon
1 tb finely chopped ginger
1/4 ts saffron
125 g butter or ghee (1/8 lb)
2 c plain yoghurt
2 ts cardamom
3 cl garlic crushed
3 tb slivered roasted almonds
4 onions finely sliced

Fry cinnamon, cardamom, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce.

>> Chicken Mole

1 c peeled seeded tomatoes (canned)
1 tb cocoa powder
1/2 ts cinnamon
1/2 ts ground cloves
1/4 lb assorted mexican chillies such as pasilla, guajillo and mulata stems and seeds removed
1/4 c shelled almonds
2 1/2 lb chicken pieces
2 c chicken broth
2 tb epazote or oregano
2 tb minced garlic
3 tb oil
3/4 c diced onion

Heat the oil in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales.

That's it for today! If you want more chicken chilli recipes, be sure to visit us today at:

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Beef and Macaroni Chili

2008-02-27T17:44:00.000-08:00

1 c macaroni, raw
1/2 lb beef, ground
1/2 t garlic powder
1 t chili powder
1 pn salt
1 pn pepper, freshly ground
1 cn tomato soup
1 oz mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. Yield: 4 Servings

Tasty and Easy Chili Recipe

2008-02-17T17:35:00.000-08:00

3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Origano
1 tablespoon Vegetable Oil
1 large Onion -- chopped
1/2 pound Minced Beef
15 oz Can Tomatoes
15 ozs Can Kidney Beans

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more. Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate.

Backdoor Chili Recipe

2008-01-28T19:04:00.000-08:00

Part 1
1 to 2 tablespoons cooking oil
3 lb beef chuck tender, cut into 11-inch cubes
2 cn (14 1/2 oz.) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 T onion powder
3/4 t Cayenne
2 t beef bouillon granules
1 t chicken bouillon granules

Part 2
3/4 t garlic powder
1 1/2 T cumin, ground
3/4 t white pepper
6 T chili powder
salt to taste

Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached. Yield: 8 Servings

Bachelor Chili Recipe

2008-01-28T19:02:00.000-08:00

3 lb boneless venison or elk, moose or beef
1 chuck roast
1 T cooking oil
2 md onions, chopped
1 md green pepper, chopped
2 cl garlic, minced
1/4 t red pepper flakes, crushed
4 cn diced tomatoes, undrained, 4 1/2 oz each
1 c water
12 oz tomato paste
1 T sugar
1/2 t cumin, ground
1/2 t oregano, dried
1/4 t pepper

Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saute onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender. Yield: 10 Servings

Chili Recipes - The Variations are Endless

2008-01-16T12:39:00.000-08:00

Chili is a stew-like dish that differs from region to region. Also known as Chili Con Carne (chili with meat), chili, like stew, is made with several different ingredients and cooked for an extended period of time. Chili recipes are something like stew recipes. Many are good, some are bad and they're all a little different. One thing they do have in common is that everyone thinks they have the best chili recipe.

Depending on the region, the chili may or may not contain beans. Chili purists may point out that real chili does not contain beans, but that answer may vary depending on whom you ask.

One thing that most chili recipes have in common is that they contain some kind of meat and red chili powder. I say most because there are many variations of vegetarian chili and chicken chili, the latter of which is usually white in color, with little or no red chili added.

The meat found in chili is usually beef, although there are many other types of meat that are also used. Some very good chili recipes use venison or buffalo. And there are even chili recipes that use exotic meats such as kangaroo.

A key ingredient in most chili recipes is chili powder. This is a spice mix containing a variety of different spices, most notably ground red chilies, cumin, and garlic. This is not to be confused with ground chili or ground red pepper, which is simply the dried chili pepper ground into a powder. To forego using premixed chili powder, a chili recipe often makes use of the individual ingredients to create their own unique taste.

Regional variations of chili are wide ranging, from chili containing rice, celery, or corn to dessert like ingredients such as brown sugar or even peanut butter.

Cincinnati chili probably has the most unique flavor and ingredients, and is usually served over spaghetti. This regional variation often contains cinnamon and chocolate or cocoa.

Chili can be served many ways. By itself, it can be a substantial dish and topped with raw onions and cheddar cheese and served with crackers. It can be used as a topping for hot dogs or as mentioned above, spaghetti or other pasta. Chili can be wrapped in a tortilla and eaten as a burrito. Or it can be eaten on a hamburger bun like a sloppy joe sandwich.

If you've never made chili before it can seem a bit overwhelming with all the possible variations. Searching the Web trying to find a good recipe for your first attempt can be a daunting task with all the recipes available.

To get you started, here is a good resource for your first pot of chili. It's easy and makes a really good meal.

Easy Chili Recipes

Try some of those variations to see how easy good chili can be.

Are You Looking for a Breathtaking Chili?

2008-01-07T18:24:00.000-08:00

Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it?

In my interviews with outstanding chili cooks, I have developed some breathtaking chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.

The secret ingredient is the key to this breathtaking recipe. This secret "sauce" sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.

Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips.

This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.

Ingredients

4-5 lbs. ground beef of your choice
¼ cup of olive oil if needed to brown meat
64 ozs. V8 Juice for 4-5 lbs.
1 onion for each pound of meat
1/4 cup of brown sugar or honey
1 bell pepper for each lb. of meat
2-3 cloves garlic for each lb. of meat
3 jalapenos or 1 habanera
2 tablespoons cumin
½ cup finely chopped parsley or cilantro
2 tablespoons of chili powder (your favorite)
1 teaspoon of celery seed
1 bay leaf for each pound of meat
1 - 16 oz. can dark kidney beans for each lb. of meat
salt and pepper to taste
10 mushrooms per pound of meat
1 tablespoon of the SECRET INGREDIENT

Ground beef or ground round should be at least 80% lean. Brown ground beef with olive oil.

Salt and Pepper-to taste throughout the recipe.

After meat is browned, add onions, bell peppers, bay leaves and garlic.

Add secret ingredient.

Add chopped mushrooms.

Add celery seed.

Add brown sugar or honey.

V8 juice is added next.

Cook down for about 10 minutes at a simmer.

Add beans last and cook them until they are done to your taste.

Cook this entire batch of chili until you get it comin' up. Bubbling a little. Do not boil. Turn it off and let it sit, let it sit, and let it sit. You can even let it sit so long that it gets cold.

Then, reheat it.

Siphon off the grease when it cools - the whitish looking stuff on the top.

To discover the "Secret Ingredient" that makes this chili breathtaking plus 9 SECRET TIPS for "unleashing" your chili, email breathtakingchili@chiliunleashed.com

About The Author:Coach and Paula McCoach are the owners of Coach's Coffee Company, Inc. They have created special blends of coffee for coffee connoisseurs who like a caffeine kick. Coach's Coffee started by serving America's Civil War reenactors in 1997. Cups of their coffee are made by using Open-Pot Brewin,'ä a coffee brewing technique created by Coach and Paula to get the best brew from their high-altitude beans. Paula McCoach is now publishing her gourmet recipes, which are another of her culinary creations. For more information on Open-Pot Brewin,' send an email to coach@coachscoffee.net

Mom's Easy Vegetarian Chili

2008-01-04T12:04:00.000-08:00

2 T oil
1 1/2 c celery, sliced
1/2 c onion , chopped
10 ml garlic
1 T chili powder
3/4 t cumin
2 c water
1/2 c lentils
16 oz can tomatoes in juice , chopped
2 T tomato paste
2 T green chilies, chopped
10 oz red kidney beans , drained
salt and pepper to taste

In large saucepan, cook celery, onion and garlic until soft, about minutes. Add chili powder and cumin; cook, stirring one minute. Add water and bring to boil. Add lentils. Reduce heat. Cover and simmer for 20 minutes. Add tomatoes and their juice, tomato paste, chopped green chilies, salt and pepper. Cover and cook for 25 minutes. Add kidney beans. Cook and stir 5 more minutes. Serve over hot rice and sprinkle with cheese. Yield: 8 Servings

All-American Chili

2007-12-29T14:31:00.000-08:00

1 lb beef (or turkey), ground
8 oz tomato sauce
15 oz red kidney beans, undrained
1 pk chili seasoning
1 cheddar cheese, shredded
1 onion, chopped

Cook ground beef in 2 to 3-quart saucepan over medium-high heat until no longer pink, stirring often; drain. Stir in tomato sauce, beans and spice blend. Bring to a boil, cover and simmer 10 minutes. Stir chili before serving.

Top with cheese and onion.

Yield: 4 Servings

All-Beef Texas Chili

2007-12-28T16:26:00.000-08:00

1/3 c (approximately) corn oil
6 lb beef chuck, in 1/2-inch cubes
1 c onion, minced
1/3 c garlic, minced
3 c (approximately) beef broth
3 c flat beer
1 1/2 c water
1/4 c high-quality chili powder or more to taste
6 lb tomatoes (three 2 lb. cans), drained and chopped
1/3 c tomato paste
1 1/2 T fresh oregano, minced
3 T cumin seed
salt to taste
1 cayenne pepper to taste
masa harina (or cornmeal)

In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot.

Yield: 12 Servings