What's in your chili?

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Tripel

Puritan Board Senior
I've noticed that a lot of people (men especially) take great pride in their homemade chili. I definitely fall into that category, but I'm always interested to hear about others' concoctions. So what's in your chili?
 
Lots of Hamburger and or Venison. Lots of Kidney Beans. Tomato Juice. Onions. Bell Peppers. Yes, we had spaghetti. But not much.
 
Meat and Chiles, that's about it. Of course there are infinite variations and I have developed several very good chilis both red and green that have won some contests. But, I don't let out my secrets. ;)
 
I take no pride in my chili because its non-existent. My wife makes the chili in our house and it's the best. She puts meat, various beans, and lots of spices. It's got to be extra hot and spicy for us!
 
My chili is pretty involved. In addition to some of the basics (tomatoes, onion, celery, kidney beans, spices, beef, tomato sauce) I always include cocoa powder, beer, refried beans (to thicken it up), and pepperoni.
 
beef, onions, mild to medium peppers, canned diced tomatoes, garlic, red pepper (to put in the heat that's missing from the peppers), paprika, cumin, chili powder, salt.

Beans don't belong in Chili.
 
My bowl of chili has a spoon in it, now nothing, now a spoon, now nothing, now a spoon, now nothing.....Hey where did my chili go?
 
Edward is correct. Chili does not have beans. Chili Soup might, but not Chili. I saw a fellow get tossed from a cook off just last year because he entered with a recipe containing beans. The judges scorned him greatly.
 
Beans don't belong in Chili.

Edward is correct. Chili does not have beans. Chili Soup might, but not Chili.

Ditto to the no beans. Heresy.

Oh puh-leaze. Chili absolutely has beans, at least the best varieties do. You are all terribly misguided. Whether or not beans were included in the original chili con carne is a moot point. What's important now is that the addition of beans over the last hundred years has brought the dish to a whole new level of greatness. As does the addition of tomatoes and chocolate.

Booooooo on your beanless chili!
 
Well, ..., your concept of chili is just full of beans.:D
Oh puh-leaze. Chili absolutely has beans, at least the best varieties do. You are all terribly misguided. Whether or not beans were included in the original chili con carne is a moot point. What's important now is that the addition of beans over the last hundred years has brought the dish to a whole new level of greatness. As does the addition of tomatoes and chocolate.

Booooooo on your beanless chili!
 
Beans don't belong in Chili.

Edward is correct. Chili does not have beans. Chili Soup might, but not Chili.

Ditto to the no beans. Heresy.

Oh puh-leaze. Chili absolutely has beans, at least the best varieties do. You are all terribly misguided. Whether or not beans were included in the original chili con carne is a moot point. What's important now is that the addition of beans over the last hundred years has brought the dish to a whole new level of greatness. As does the addition of tomatoes and chocolate.

Booooooo on your beanless chili!

And a double booooo at that. Nothing goes better with deer meat and spices. Thanks to everyone for some new ideas.
 
Here is a basic green chile recipe that I posted in another thread, see below.

Here is a basic Green Chile Recipie.

2 lbs. beef roast cut into 1/2 inch cubes (venison or elk is excellent!)
2 lbs. pork roast cut into 1/2 inch cubes (wild boar is best)
1 cup finely chopped yellow onion
2 cloves garlic minced
2-6 cups of finely chopped green chiles (depending upon heat)
(One can add more green heat by using serano or other green tinies if desired.)
2 tbs ground cumin
1/4 cup finely chopped fresh cilantro
2 tbs salt
3 tbs black pepper or 1.5 black and 1.5 white
2 tbs of flour
4 tbs masa
1 cup beef stock
2 qts water

In a dutch oven brown the meat in bacon drippings. Add onion and garlic and saute with meat until onion goes clear. Do not let it begin to carmalise. Add the flour and coat the mixture. Stirring constantly allow the flour to make a light roux. Add the stock and all remaining ingredients except masa. Bring to a boil and then simmer for one hour. After one hour of simmering mix the masa in one pint of water. Mix it well so that it stays in supension. While stirring the chile pour the masa mix into the chile. Continue stirring ensureing that 'masa balls' don't form. Return to simmer for at least one more hour.

When done the meat will be very close to falling apart.

Serve with fresh corn tortillas or corn bread.

And, here is another green chili recipe I have posted before:

3lb. pork but
3lb. beef roast
1lb. bacon minced
2 large white onions
2 full heads of small garlic
6 tbs of cummin
1 peck of fresh green chilis
4 (6 to really fire it up) of Papa's special peppers
1/2 bottle of JD
Salt
Pepper

Roast and peel chilis. Chop half of them. Sprinkle with salt
Cube all meat into 1/4 -1/2 inch cubes. Dice onion and peppers. Soak in JD.
Render bacon and drain. Set aside crumbles.
Brown meats in bacon grease.
Add onion and cook until clear. Add one head of garlic cloved and peeled. Cook until garlic begins to slip.
Add cummin and 2tbsp salt. Cover with water. Add chilis and enough water to cover. Bring to simmer. Simmer for one hour. Cover with water again. Add peppers and JD and second garlic, minced. Cook over low heat until the chili begins to set, usually a couple of hours. Season to taste.

NOTE: THIS CHILI IS VERY HOT.

Here are two other chili threads from the past with the same debate and more recipes. http://www.puritanboard.com/f24/chili-time-10276/
http://www.puritanboard.com/f24/mmm-chilli-3627/
 
My chili has...beans! I like it best with a ratio of one pound dry beans to one pound meat. Yes, that's a lot of beans. Usually a blend of black beans & kidney beans plus a few pintos or whatever else I have on hand. I add lots of fresh garlic, fresh jalapenos and other peppers, diced tomatoes (usually canned), diced onions, and various spices. If it needs thickening up, tomato paste.

Recently discovered that I can toss a hunk of frozen hamburger (preferably very lean) straight into the crockpot with the dry beans and other ingredients. Cook for a looonnng time (overnight plus most of the next day), adding liquids as needed, and voila, chili. I'm sure this violates all kinds of food safety rules, but it sure is a time saver, and delicious to boot.
 
Williams Chili Mix; its the very best! Why make it complicated and time consuming when Williams has figured it all out perfectly!
 
Try this:


Dr. Pepper Chili
3 tbsp. Bacon drippings
2 large onions chopped
1 bell pepper chopped
3 tbsp. Red pepper
5 cloves garlic minced
1 tsp. oregano
1 tbsp. Cumin
6 large fresh tomatoes, peeled and chopped
1 small can green chilies
2 tsp. Salt
2 tbsp. Apple cider vinegar
3 lbs ground beef
3 lbs ground pork
2 12 oz. Cans (reduced by1/2) Dr. Pepper
2 cups water
4 tbsp. Chicken base
2 cans kidney beans, drained
2 jalapenos, fine diced
6 oz. Can tomato paste
8 tbsp. Chili powder

Render fat from bacon (save fat from cooked bacon).
Saute all vegetables and garlic in rendered fat.
Separately brown all beef and pork and drain excess fat.
Add beef and pork into sauteed vegetables.
Add all other ingredients and simmer for 1-2 hours.​
Remember to first reduce the Dr. Pepper by 50% before adding it to the Chili (bring Dr. Pepper to a boil and simmer until quantity is half)

Servings: 8 quarts
 
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