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Any Chili heads round here? Anyone got a good Chili Receipe they would like to share?
I don't have a completely original receipe but what I usually do is take a pre-made back of chili mix, and use that as a base...
I then ad
Lots more Ceyene
Chili Powder
LOTS of Garlic
Onion Powder
Cajun Season
Steak Seasoning
Tobasco Sauce
Salt
Pepper
Sometimes I ad a little Cinnamon
usually 1 to 2 pounds of ground been although I want to try cubed steak or something like that next time...
Quote:
Originally Posted by Diver01
Interesting, cinnamon. I would never even thought of putting it in chili. I love chili that makes you sweat and cry. Looks like this one will certainly do it. My wife makes a killer chili, I'll see if she wants to share it.
The Cinnamon gives it little bit of a sweet taste. Kinda like a Cincinnati Style Chili.........
I'll have to post my Jailhouse chili recipe when I get home.
Ah poohey-balooey chillies .. they are for amateurs in the 'spicy' dept :p
You need to get your taste-buds around some curry ! like here (lots of chilli also used !)
Quote:
Originally Posted by confus-ed
Come have some Mexican food down here in El Paso, Texas (esp. the haberno stuff), the Indian contractors that work here say that curry's got nothing on some of the stuff here.
They would ;) .. generally 'real' indian food isn't anything like as hot as 'Indian take-aways' found in the uk, when I say 'curry' it means a very different thing to the general Indian style of cooking, much, much, much hotter & more spicy ..Quote:
Originally Posted by Zil
If you ever come here I highly recommend you try one, not at all 'authentic' generally in 'Indian' terms, but now this 'english curry' is apparently our national dish Chicken Tikka Masala - Everything you ever wanted to know about it. (not my particular fave as its a bit mild for my 'suicide palette' :D)
I pretty much make it from scratch all the time.
meat
spices (chili powder, crused red pepper, jalepenos, cumin, cayenne, salt, pepper)
onions
green peppers
garlic
tomato puree
lots of beans (kidney, northern, pinto, butter . . . heck even chick peas sometimes)
you mentioned cinnamon . . . one thing I really like to add is cocca powder. sounds weird but when you consider chocolate is a main ingrediant in the mexican condiment mole it makes sense. adds a nice layer of flavor and great color.
Dang, that stuff actually looks pretty good. And now I get to go home and eat Ramen noodles, cuz the wife is out of town :sad: :sad:Quote:
Originally Posted by confus-ed
1 1/2 LB hamburger meat (fry and drain)
28 oz. (approx) can or fresh diced tomatoes (drain excess liquid)
2 large red onions (chopped)
1 red and 1 yellow bell pepper
5 large mushrooms
5 cloves of garlic
1400 ml tomatoe sauce (or make fresh with garden tomatoes) - I use herb and garlic flavored from the store
chili powder
Lemon pepper
brown sugar - 4-6 Tbls (depending on how much chili powder you use)
garlic powder
onion powder
salt
1 dried crushed habenaro
Mix diced tomatoes and tomatoe sauce in a large slow cooker, medium heat. Fry harburger meat in frying pan, drain, add spices, then add to slow cooker. Fry onions and peppers in frying pan and add to slow cooker. When all ingredients are in slow cooker, reduce heat to low and let simmer for 5-6 hours, adding some spices each hour and stir. About 30 minutes before it is done, place a large hershies bar (or other sweet pure chocolat bar) on top and let sit for 5-10 minutes, then stir.
Have plenty of milk on hand.
Cheers -ed, yet another thing to add to my list of "things to do" when I'm home at Christmas. Personally, I don't think you can beat a nice chicken and mushroom balti madras, although I'll take a vindaloo at a pinch :thumbs:Quote:
Originally Posted by confus-ed
I Generally preffer to replace the ground meat with cubed stew meat(beef), about 1/2 in square. I have used pork cubed also,, but the beef gives a fuller flavor.Quote:
Originally Posted by Diver01
Float at least 1 Habanero (scotch bonnets are ok also)in the pot while simmering
that adds needed edge lol
I would post the ingrediants in my chili, but the measurements would not be right, I season mine by smell, and I get it pretty damn good 99.9% of the time
Go to cabinet
pull out can of Wolf
Open can
Pour into bowl
Throw in microwave
Grab some grated cheese and onions
mix together
eat
chili beans
spaghetti sauce w/some water
hamburger
DONE
Or if you leave out the meat, then you've got a good alternative to MaceQuote:
Originally Posted by Diver01
:)
Yeah, I have made some hot chili before, and like someone posted earlier, if you really want it to be hot, use habanero or scotch bonnet peppers. I prefer the flavor of the bonnets myself, but both will do the trick.
We also have a Thai restaurant here with some excruciatingly hot dishes. I have been many places and had Mexican food, but this Thai stuff with the warning on the menu is the hottest stuff I ever had, and I cannot imagine people who eat this on a regular basis!
My recipe is a little spicier than most like, but here goes.
2lbs Beef Cubed
2lbs pork Cubed
2lbs veal Cubed
6 Red Savina Habaneros
4 Grilled Jalapeno
1/5 cup Fresh Ground Chili Powder
16oz can Tomato paste
5 large tomatoes (diced)
Salt and Black Pepper
5 cloves garlic (crushed)
2 large onions (diced)
2 16oz cans black beans
1 Bottle Beer
Brown meats Put in large slow cooker
Grind whole peppers mix with remaining ingridients
except beans, and half the onion
and put in solw cooker with meat.
Let simmer for 4 -5 hours until meat is tender.
Put beans and remaining onion in about 15min before serving.
Put in bow and ENJOY
Caution (Habanero Peppers are extremely
:flame: ) Use at your own discretion.
Geez, gizmo, that'll make a lot of chili. Of course you need that much to dilute the FIVE HABANERO PEPPERS!!!
Wow, I'm getting indegestion just reading this thread. I've gotta try some of these. The chocolate bar in the chilli sounds weird.....I'll make that one a priority.
It's not as bad as you think. Just better going in than coming out.
I always put sugar and red wine in
The reason for the chocolat bar is to help supress the initial burning sensation. Don't get me wrong, it still burns, it just dosn't start burning until it reaches the back of your throat. Note that it does not stop the burning sensation the next day.Quote:
Originally Posted by FatalException0E
This sounds like an awesome recipe!! Way more than I could ever eat.Quote:
Originally Posted by gizmo1_1
I may have to try it sometime soon but maybe a little scaled down in terms of quantity...
Hell they all sound good. Ive dying to make a real good pot of chili....
HHmmm.. never thought of that.. sounds like a tasty addition..Quote:
Originally Posted by Pluto