Chilli Recipes

[Ian]

Ok however you spell it Chilli,Chile etc...does anyone have any good recipes i can try?
I love to have a dabble in the kitchen (should i be admitting this?) i can cook a mean Curry (Chicken Madras) and love hot foods so .... do ya have any ?



Ian

[jusbnme]

Yeah, I have one that I have used over the years.  I love to "mess around" in the kitchen too.  I definitely would not call myself a "chef."  But I love to experiment with food and cook.  I could spend the whole day here giving examples of some of my "recipes", or what some might want to call "experiments."  But anyway, here is how I make my chili...

As I said, I'm not an actual chef so forgive my "directions."

Ingredients:
-1 to 2lbs. ground beef(I usually get 80%/20% fat content)
-1 whole green pepper
-1 whole onion(if it's small or medium)
-garlic salt
-black pepper
-1 medium bag of frozen corn
-crushed red pepper
-Frank's Hot Sauce(It has to be Frank's for me...Love that stuff)
-1 package of any kind of chili seasoning(I believe I usually use French's brand)
-1 8oz., or bigger depending on how soupy you want it, can of tomato sauce(doesn't really matter which brand)
-2 8oz. can of diced tomato's(doesnt' matter which brand, but I use Del Monte because they have one that is seasoned with green chili's)
-either 1 giant can of red kidney beans or 2 smaller cans(use as much as you like but I'm bigger on the meat and not the beans)

I like a lot of meat in mine so I use no less than 1lb. of ground beef.  I start off by frying the ground beef until is browned in a skillet.  While that's browning I open up all the cans of food I'm using and put them in my "chili pot" and turn the stove top somewhere around low to medium low.  Go ahead and add the chili seasoning, crushed red pepper, garlic salt, black pepper, and Frank's Hot Sauce and stir.  You can wait until the beef is done and you have added that if you like.  I just go ahead and do it from the get go just to save time and so that all the "juicy stuff" has a chance to marinate a little.  The portions of each  that you use is totally up to you and your taste.  I never measure anything.  I just go by "eye."  I like things a little on the hot and spicy side as well so I use quite a few "shakes" of the red pepper and Frank's.  As far as the garlic salt goes I don't use too much of that because you don't want to "kill" it and have it tasting like a big piece of garlic bread.  Just enough to season it.  Same as the black pepper.  I use just enough.   While the beef is still browning and you have the pot warming go ahead and chop your onion and green pepper up.  You can dice it if you like depending on how big you want it in the chili.  I like mine "chunky style."  Once all that is chopped you can add it to the pot of can food and spices.  Once the beef is browned you can either drain it or add it right into the pot if you like the access fat oil for flavoring.  Even though it does taste pretty good, I drain mine to get rid of the extra grease.  It's a little healthier.  After adding the beef then you can open the package of corn and pour it in.  Let the chili sit and marinate for a while and until the corn has had time to thaw in the pot.  Make sure you keep it on a low heat level so you don't burn it up.  I think I usually leave it sitting about a half hour after adding everything before I eat any.  Just make sure to keep an eye on it and stir it.  If you really want to go all out and get "sloppy" with it.  Another way I like to eat it for a change is to sprinkle a little shredded cheddar cheese on top of it and then put a dab of sour cream in it.  MMMMM.  Enjoy.   

[Ian]

Oohhh sounds good to me.
Just a few questions is ground beef = beef mince..?
crushed red pepper....is this a big bell pepper or a chilli?
chili seasoning....is this packet stuff?


Sorry for sounding abit thick just gotta make sure

[Paul]

Yes Ian, ground beef in mince, crushed red pepper is dried hot red peppers and chili seasoning over here is usually found in the spices section of the market in a bottle or small can.   Heres my recipe if you wanna give it a try: 

1-2 lbs (or 1 kilo) good quality ground (mince) meat
1 large onion (chopped)
3 cloves garlic crushed
1 sweet red pepper chopped
2 Jalapeno peppers chopped (I leave seeds in cause I like it hot)
2 Hungarian hot peppers chopped (may find yellow hot peppers)
1 tsp (5 ml) chili powder or cumin
1/2 tsp ground black pepper
2 large cans chopped tomatoes
2 cans chili beans or if you cant get those kidney beans
Simmer till tomatoes broken up and ingredients tender
You can vary peppers by what you can find where you are for different flavors or add less if you don't like it as hot

Enjoy

[Slickdome]

I can cook; all scientists are good cooks because a "recipe" is basically just a "formula" for good eats....   My best friend from med school was a firefighter/paramedic before going back to school for his MD, so he shared lots of his famous firehouse recipes.  But, he thought my version of chili was "da bomb".  It's not your average beefy chili, as the base meat is turkey, so a smidge more heart healthy as well.  Bottom line, it's nothing fancy, and it's easy to throw together for people who are on the go...

J.J.'s Chili

1-2 lbs ground turkey (use 93-99% fat free)
2 cans (2 lbs fresh) diced tomatoes
1-2 jars your favorite tomato sauce (adjust to your slush preference)
2 cans dark red kidney beans
1 can garbanzo beans
1 bag of frozen yellow corn
2-3 jalapenos, sliced thin
1 packet of your favorite chili seasoning
Shredded cheddar cheese

Brown the meat with the seasons and peppers.  Add sauce, tomatoes, beans, corn.  Simmer 15 min.  Top with a pile of cheddar before serving.  Enjoy.

[Beer Barron]

I like to add a can/bottle of beer to my pot of chili while it simmers.   

[PBurke]

I like to add a can/bottle of beer to my pot of chili while it simmers.  

thank you for saying that. i get heartburn bad, but LOOOOOOOVE chili. i find a beer helps cut the acid and helps lessen the burn.

[Paul]

I like to add a can/bottle of beer to my pot of chili while it simmers.   

Heard that can be really good.  I prefer to add a can or bottle of beer to ME while the chili simmers!

[Beer Barron]

I like to add a can/bottle of beer to my pot of chili while it simmers.   

Heard that can be really good.  I prefer to add a can or bottle of beer to ME while the chili simmers!

That is why one must always have at least two beers on hand.  One for you and one for the chili.   

[Paul]

Wise and sly, good combination Beer Baron

[David]

don't come to texas with beans in your chili or you might not make it out alive.

[Tyler]

don't come to texas with beans in your chili or you might not make it out alive.

     Might as well just make taco meat and eat it.

Texans also refer to Salsa as Chilli.   Yet, it's more of a picante sauce.

[jusbnme]

Exactly what Paul said bro.  Crushed red pepper comes in a "shake bottle" that is dried up and growned already.  The beef is minced and the chili seasoning is in a packet. 

I like your idea with the jalapenos Paul.  I'm always looking for a way to spice it up a little more.  I can't believe I never thought about putting them in there.  I pretty much eat them on everything else.  The beer idea sounds good too.  I had always heard about it cutting the acid down but never tried it. 

Now what's up with Texas not using or liking beans?  I've never heard of chili without beans.  I mean don't get me wrong...I like more meat in mine than beans but still...you have to have some beans in chili for it to be "chili", right? 

[Robmeister]

Heard that can be really good.  I prefer to add a can or bottle of beer to ME while the chili simmers!

I just like getting simmered, man

[David]

don't come to texas with beans in your chili or you might not make it out alive.

     Might as well just make taco meat and eat it.

Texans also refer to Salsa as Chilli.   Yet, it's more of a picante sauce.

salsa is not anything like chili in texas.   They aren't remotely similar.    You might have heard somebody say they use chiles in their salsa, but those are just peppers.  If somebody actually called salsa chili, they couldn't be further from the truth if they tried and I apologize for them misleading you.

And as far as chili, it doesn't need beans.   My mothers recipe doesn't have beans in it, and it is great.    It's also nothing like eating taco meat.    Give me chili and rice and that is all I need.   If i'm in the mood i'll add fritos and grated cheese for a frito pie, but no beans here.    You guys can put them in as you please, but i'm telling you two things: chili was originated in texas, and texas chili has no beans.   Why? Because chili actually is the american word for chile(pepper/s) con carne(with meat).  If it had beans in the recipe you would have to add con frijoles, but it doesn't.

http://www.tabasco.com/taste_tent/menu_planning/chili_trail.cfm

If you do a search on texas style chili, it will talk more about the no beans thing.   And i'm not trying to be rude, just proud of being a Texan and traditions like this that are unique to the great state I call home.