Originally posted by Grampy Bobbysounds delicious🙂 I'm hungry already.
My wife developed a great recipe for "Upscale Chili" during the years we lived in Houston. She never commited it to paper, as it was sort
of a work in progress, so I'm unable to remember all the ingriedients and steps... but can tell you she used a pound each of ground chuck
and beef tenderloin steaks (cut into bite size pieces, not too small). A ...[text shortened]... jalapeno poppers' and crusty bread as sides.
And frosty mugs of Texas Beer. -gb 🙂
I'll have incorporate some of those ideas into mine.
Originally posted by SeitseWhen making traditional chili, whatever the recipe, I usually use black bean rather than the garbanzo or pinto variations, mostly because of appearance in contrast to the red tomato color, but it also adds a very good taste. Also I add a can of yellow hominy. Surprisingly it is very good in a chili dish. Roy Rogers insists on it. And who wouldn't trust the king of Cowboys taste of chili? Once my chili has been tasted, no one has ever refused a bowl and have walked away satisfied, almost always asking for more. Here is the 5 star recipee that will knock the socks off of anyones recipee.
This next one should be called "Anything left in the fridge chili"
Or Seitse's chili 🙂
Saute in the frying pan, in hot olive oil, 2 badly chop'd garlics teeth.
When starting to get dark, add half sliced leek (the white part only).
[b]Leek is VERY important.
Then add 1 chop'd onion, in thick cubes, and move with a wood spoon
for 5 minutes.
love me 😛
This is called the garbanzo masala chili from Tijuana
😀[/b]
1lb chilli or stew meat
1 lb hamburger meat
1/3 cup chilli powder
1 tbs cumin or more or less to taste. This is actually what makes the chili taste.
2 cloves crushed garlic
2 table spoons olive oil
2 tbs Worchestesire sauce
1 cup red table wine ( your favorite brand)
1 can of stewed tomatoes
1 can of tomato paste
1 can black bean
4 Jalapeño peppers
1 can yellow homony
1 medium onion
1 tsp salt
1 1/2 graded sharp cheddar cheese
Prep the stew meat over night in a mixture of the crushed garlic worchestisire sause and red table wine and marinading over night in the refrigerator.
In a large skillet ad the olive oil and bring to a high heat. add the hamburger meat and fry until brown. Drain off all fat then add the medium onion, when the onion has turned opaque add a cup of water the stew meat and all the marinade contents. Add the four chopped Jalepeno peppers, cumin and chili power, tomatoes and tomato paste and salt to taste. After the contents has simmered for some time, and the flavors seem to have all blended. usually about twenty minutes, add the can of black beans and yellow hominy. and stir.
pre heat oven to 350 degrees
In a large buttered casserole dish spread a layer of your chili mixture and then top with cheese add a second layer of chili mix and cheese and then a final layer of chili and top with cheese and more chopped onion if you like. Bake until golden brown. Remove from oven and let stand about ten minuted before serving.
One other option is to also layer with corn chips while baking.
Originally posted by CrowleySuccess.
OK, bar a few minor adjustments - I browned the meat and then put some stout in and let it reduce, which I always do when making a stew and I used different beans - this baby is on the stove now for our 19:00 dinner.
This will be my first ever chilli...
Smells delicious.
I garnished it with sour cream, cubed cucumber and tomatoes, spring onion, tasty cheese infused with garlic and onion I found over the weekend and flat leaf parsley.
Delicious.
I'm not too big on the HOTT stuff, so mine wasn't a scorcher, but it was mighty tasty. I usually stay away from all kinds of beans - I've just never liked them, but I will make this dish again...
Thanks for the tips guys.
Originally posted by CrowleyInfused?
Success.
I garnished it with sour cream, cubed cucumber and tomatoes, spring onion, tasty cheese infused with garlic and onion I found over the weekend and flat leaf parsley.
Delicious.
I'm not too big on the HOTT stuff, so mine wasn't a scorcher, but it was mighty tasty. I usually stay away from all kinds of beans - I've just never liked them, but I will make this dish again...
Thanks for the tips guys.
What sort of MANLY word is that?
I can picture you in your apron and pink marigolds whilst cooking.
I have been perfecting this for a few years now...it's pretty good...but the beauty of chili is that it can always be better!
This makes about 18 servings...feel free to cut in half.
2lbs ground beef
1lb andouille sausage (about 4-5 links)
120oz red kidney beans
30oz tomato sauce
16oz stewed tomatoes
1 large onion (diced)
3 cups water
3 teaspoons of salt
1 teaspoon of pepper
1.5 teaspoons of cayenne red pepper
2 teaspoons garlic salt (fresh garlic (minced) is fine)
4.5 teaspoons of cumin
2 tablespoons of chili powder
one third of a cup of sugar
4 dried ancho peppers
1 can of beer or hard cider
1. Remove stems and seeds from ancho peppers and let soak in beer or cider for 4-5 hours, then remove the peppers from liquid and blend in a blender until you have a paste.
2. Chop uncooked sausage into just smaller than bite sized pieces.
3. Cook ground beef, sausage and onion together in large skillet.
4. In large pot combine: cooked meat (drained of grease), onion, water, beans (drained), tomato sauce, ancho pepper paste and all the spices except sugar.
5. Bring to a boil.
6. let boil uncovered for half an hour.
7. Reduce heat to low and simmer for 2hrs and 40 minutes...stirring every 20.
8. Half an hour before serving add sugar and stewed tomatoes (chopped).
Garnish with finely diced fresh onion (sweet if you can find them), cheddar cheese and/or sour cream.
This recipe is good even without the ancho peppers if that seems like to much trouble, but they have a good flavor and they don't add too much heat.
EDIT: Important!! if you plan on substituting the meat for some sort of faux meat product only add the "meat" about 30 minutes before serving as faux meat tends to melt if cooked any longer. I have made it with a tofu meat substitute before...its quite good.
lots of recipes here.
http://www.recipesource.com/main-dishes/crockpot/01/rec0157.html
MIKE,S THREE MEAT TEXAS RED CHILI - SOUTHERN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Chili
Crockpot Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork, cubed 1/2″
2 lb Beef, cubed 1/2″
2 lb Veal, cubed 1/2″
1/2 c Chili powder (mix)
2 tb Cumin
2 tb Garlic, chopped
1 c Onion, chopped
1/2 c Green pepper, chopped
2 tb Oregano
1 c Corn meal (fine)
4 c Water
1 t Salt
1/4 c Sugar
Brown meat, pork first then beef and veal. Remove from
pan and drain. Place meat into a large pot. Pour off
most of the oil used to brown meat. Saute onions and
green peppers, add to the meat. Add remaining
ingredients except corn meal and water. Simmer for 3
hours. Mix corn meal with water and add to pot for
thickening. Cook until desired consistancy. NOTE: this
can be cooked in a crockpot on low for 8 to 10 hours.
If you use a pressure cooker, cook at 15 lbs. pressure
for 45 minutes to 1 hour. Serve with grated chedder
cheese and chopped raw onions on top, or sour cream.
Last served on Memorial Day, 1993.
- - - - - - - - - - - - - - - - - -
This is a good one. I rarely make it exactly like it's printed though... been adding some beans of late.
Doc's Secret Remedy Chili
Ingredients :
1/4cupCooking oil
3lbBeef, boneless sirloin,
London broil OR tri-tip
Steak, cubed
12ozBulk pork sausage
1can(14 1/2 oz.) beef broth
1can(8 oz.) tomato sauce
1can(6 oz.) tomato cocktail
1canOr bottle (12 oz.) beer
11tbsChili powder
1tbsOnion powder
1tspGarlic powder
2tspTabasco sauce
1tbsGround cumin
Salt to taste
Method :
* Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until beef is brown. Cook sausage in small skillet, stirring frequently, until no longer pink; drain. Stir pork, 1 cup of the beef broth, the tomato sauce, the tomato cocktail, 3/4 cup of the beer, 6 tablespoons of the chili powder, the onion powder, garlic powder and 1 teaspoon of the pepper sauce into beef.(At this point feel free to drink the remaining 6 oz. of beer. After all, cooking chili is hot work.) Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding remaining beef broth for desired consistancy. Cook until beef is fork tender. Stir in rest of chili powder, pepper sauce and cumin. Simmer uncovered 30 minutes.
* Salt to taste.
I just made my first batch of Chilli without the store bought mix.
I went with....
450 gram minced beef
1 onion
1 tin red kidney beans
1 tin chopped tomatoes
3 cloves garlic
1 tbsp tomatoe puree
1 1/2 tsp mild chili powder
1 tsp Ceyen Chili powder
1 tsp Ground cumin
pinch salt and pepper.
And a dash of Soy sauce, just to see what happens.
I left it overnight, and it'll be ready to eat tomorrow. I'll tell you how it tasted when i've eaten.