Blake Bowden
Founder
Any good chili recipes?
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Chili
- Thread starter Blake Bowden
- Start date
widows son
Premium Member
10lbs diced shoulder meat ( or however much you desire)
2 Spanish white onions
6 ribs of celery, outer ribs
2 green bell peppers
1 red bell pepper
8 cloves of garlic
2 cans red beans or kidney beans
2 cans crushed tomatoes in the juice
Ground cayenne pepper ( heat level is up to you)
1 whole dried chili pepper
2 bay leaves
1 cup apple cider vinegar
1 tbsp ground cumin
1 tbsp ground coriander
3 tbsp paprika, smoked if you got it.
1 cup Vegetable or canola oil for sautéing
1 tbsp unsalted butter for sautéing.
In a small frying pan toast the cumin corriander paprika, and cayenne be careful Itll burn fast. Remove from pan immediately and reserve. Cube beef and air dry. Diced onions celery peppers and garlic, and keep separate. In a thick bottom pot, put on height heat. And get to almost smoke point. ( have your oven fan on and a window open for this part) Once the pot is hot add the oil. It should slightly smoke. Season with salt and pepper and sear the beef without crowding the pot or it will steam and stick rather than sear. A nice brown crust should be present. Don't cook, just get a nice sear, beef should be blue rare at this point, once the chili is going it will finish cooking. After you sear the beef, remove from the pot and reserve. Drain the oil out, put the pot back on to a med high heat and add the butter. Once it's melted and a bit foamy add the onions. Caramelize the onions. Once caramelized add the minced garlic, then the celery. Once celery has softened add the peppers and sautee till softened. Add salt and pepper. Now add all the dried spices and cook until dark. Deglaze with cider vinegar and reduce down till almost gone. Add the cans of tomatoes and more salt and pepper. Throw in the whole chili and bay leaves. Add the beef to the pot and simmer on med low heat until beef is tender. Drain and rinse beans and ad 15 min before chili is done. Finish by adjusting the seasoning with more salt and pepper if needed.
Enjoy brother
2 Spanish white onions
6 ribs of celery, outer ribs
2 green bell peppers
1 red bell pepper
8 cloves of garlic
2 cans red beans or kidney beans
2 cans crushed tomatoes in the juice
Ground cayenne pepper ( heat level is up to you)
1 whole dried chili pepper
2 bay leaves
1 cup apple cider vinegar
1 tbsp ground cumin
1 tbsp ground coriander
3 tbsp paprika, smoked if you got it.
1 cup Vegetable or canola oil for sautéing
1 tbsp unsalted butter for sautéing.
In a small frying pan toast the cumin corriander paprika, and cayenne be careful Itll burn fast. Remove from pan immediately and reserve. Cube beef and air dry. Diced onions celery peppers and garlic, and keep separate. In a thick bottom pot, put on height heat. And get to almost smoke point. ( have your oven fan on and a window open for this part) Once the pot is hot add the oil. It should slightly smoke. Season with salt and pepper and sear the beef without crowding the pot or it will steam and stick rather than sear. A nice brown crust should be present. Don't cook, just get a nice sear, beef should be blue rare at this point, once the chili is going it will finish cooking. After you sear the beef, remove from the pot and reserve. Drain the oil out, put the pot back on to a med high heat and add the butter. Once it's melted and a bit foamy add the onions. Caramelize the onions. Once caramelized add the minced garlic, then the celery. Once celery has softened add the peppers and sautee till softened. Add salt and pepper. Now add all the dried spices and cook until dark. Deglaze with cider vinegar and reduce down till almost gone. Add the cans of tomatoes and more salt and pepper. Throw in the whole chili and bay leaves. Add the beef to the pot and simmer on med low heat until beef is tender. Drain and rinse beans and ad 15 min before chili is done. Finish by adjusting the seasoning with more salt and pepper if needed.
Enjoy brother
jvarnell
Premium Member
Now really
2 pounds cold smoked meet ground beef
1/2 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 tablespoon masa (corn flour)
1 teaspoon red cayenne pepper (more or less depending on heat wanted)
1 can (8 ounce size) tomato sauce
1 bottle shiner bock (maybe 2 if slowcooking along time)
no beans
Brown meat add everything else.
2 pounds cold smoked meet ground beef
1/2 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 tablespoon masa (corn flour)
1 teaspoon red cayenne pepper (more or less depending on heat wanted)
1 can (8 ounce size) tomato sauce
1 bottle shiner bock (maybe 2 if slowcooking along time)
no beans
Brown meat add everything else.
widows son
Premium Member
Sounds good varnell, you prefer dried spices rather than fresh? Such as garlic powder instead of fresh?
cemab4y
Premium Member
Cincinnati Ohio, is famous for its chili. It contains BOILED ground beef, never fried. It has a sweeter, milder spice mixture, and a small amount of hot pepper. It is normally served with spaghetti noodles. Give it a try!
ingredients
2 pounds ground beef
2 medium onions, chopped
1 quart water
1 can (16 ounce size) tomatoes
1 1/2 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoon ground allspice
1 1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
2 bay leaves
6 servings hot cooked spaghetti
1 1/2 cup shredded cheddar cheese
1 carton (11 to 12 ounce size) oyster crackers
1 cup chopped onion, optional
1 can kidney beans, heated, optional
directions
Mix ground beef, onions and water in pan. Simmer until beef turns brown. Add tomatoes, with liquid, vinegar, Worcestershire, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover. Simmer 3 hours.
The fat will float if there is time, chill and lift off fat layer. If not, spoon off fat.
For basic three way chili, serve chili on spaghetti and top with cheese. Pass oyster crackers; For 4 way chili, add chopped onion. For five way chili, spoon heated kidney beans on top.
ingredients
2 pounds ground beef
2 medium onions, chopped
1 quart water
1 can (16 ounce size) tomatoes
1 1/2 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoon ground allspice
1 1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
2 bay leaves
6 servings hot cooked spaghetti
1 1/2 cup shredded cheddar cheese
1 carton (11 to 12 ounce size) oyster crackers
1 cup chopped onion, optional
1 can kidney beans, heated, optional
directions
Mix ground beef, onions and water in pan. Simmer until beef turns brown. Add tomatoes, with liquid, vinegar, Worcestershire, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder and bay leaves. Cover. Simmer 3 hours.
The fat will float if there is time, chill and lift off fat layer. If not, spoon off fat.
For basic three way chili, serve chili on spaghetti and top with cheese. Pass oyster crackers; For 4 way chili, add chopped onion. For five way chili, spoon heated kidney beans on top.
cemab4y
Premium Member
Blake Bowden
Founder
Yummm Brothers!