CUDACOX
Well-Known Member
Okay friends, here in Innisfil, just south of Barrie Ontario, winter has hit! I'm sure this has been discussed before but, how about sharing Home made Chilli secrets!
It's Chilli time!
- Thread starter CUDACOX
- Start date
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dodgedifferent2
Well-Known Member
Dartswinger70
Well-Known Member
I like chili in the winter months...
does real chili have beans or no
Chicken Chili. The crock pot photo is before the chicken and creme cheese.
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ya can't make chili outta chicken
Sure you can. I have won contests with that recipe.
I use equal parts hamburg and hot Italian sausage meat. It adds some nice flavor. Enjoy!
Wife is native Texas....Chili has NO beans.
I lived in Mo.37 years.....chi has friggin beans!!!!
Secret to good chili is GOOD meat that has been ground up fine, that give it th best flavor. Best after it has aged in the frig a few days too!
I lived in Mo.37 years.....chi has friggin beans!!!!
Secret to good chili is GOOD meat that has been ground up fine, that give it th best flavor. Best after it has aged in the frig a few days too!
Yea but what the heck would Iwegians know about CHILI!!???? lol
Colder here than in Texas. We know Chili. LOL
The best secret to making excellent chili that I've found is don't use chili seasoning.
CUDACOX
Well-Known Member
I am making some today, and I put onions, green pepper, corn, and a 6 bean medley in as well as ground beef of course.
Spices are always as you wish. Keep sending ideas!
Spices are always as you wish. Keep sending ideas!
Not in my kitchen! lolThe secret ingredient is Cumin. Oops, not a secret any more.
CUDACOX
Well-Known Member
Mixed beans for sure and cumin!
I've sen Iowa in the winter> Iowa is NOT chili..its COLDER than 10 well digger's asses. Cold enough to freeze the balls off a brass monkey. Thats COLD!!
Vinison grould up fine with good ground beef.
Unconventional
Well-Known Member
HOT PLANT CHILE VERDE
2 FRESH ANAHEIN CHILES ... DE-VEINED AND SEEDED
I YELLOW BELL PEPPER ... " " "
1 GREEN BELL PEPPER ... " " "
1 ONION YELLOW OR WHITE
1 LARGE CAN CHILE LAS PALMAS GREEN MILD ... OR HOT IF THAT SUITS YA
5 LBS PORK OF YOUR CHOICE ... CHEAP IS GOOD ... COOKS A LONG TIME ... IT WILL BE TENDER
1/2 OF 1 BEER OF CHOICE
OLIVE OIL
BILLY RUIZ COWBOY SEASONING OR SUZI Q (THE WHITE COLORED ONES)
THIS MAKES FOR A FULL CROCK POT
ALL VEGGIES SLICED, CHOPPED, DICED TO YOUR LIKING AND RESERVE
TAKE THE SEEDS AND VEINS OUT OF THE PEPPERS
CUBE THE PORK TO THE SIZE YOU PREFER
SEASON WITH THE ABOVE MENTIONED SEASONING OF CHOICE LIGHT TO MODERATE
OLIVE OIL IN LARGE SKILLET OR PAN
SEAR THE SEASONED PORK HOT AND FAST
PLACE PORK IN CROCK POT
ADD 1/2 THE BEER TO THE COOK
ADD THE OTHER 1/2 BEER TO THE SKILLET/PAN TO DEGLAZE THE PAN .. GET ALL THE LIL BITS
ADD THE BITS AND BEER TO THE CROCK POT WITH THE PORK
ADD THE PEPPERS AND ONIONS
ADD THE ENTIRE CAN OF LAS PALMAS
STIR
CROCK POT ON LOW ... FOR 8 HOURS OR SO
OR ... CROCK POT ON HIGH ... FOR 3 HOURS ... UNTIL VEGGIES AND PIG ARE TENDER
ADD MORE BEER TO THE COOK
HAVE FUN AND ENJOY
2 FRESH ANAHEIN CHILES ... DE-VEINED AND SEEDED
I YELLOW BELL PEPPER ... " " "
1 GREEN BELL PEPPER ... " " "
1 ONION YELLOW OR WHITE
1 LARGE CAN CHILE LAS PALMAS GREEN MILD ... OR HOT IF THAT SUITS YA
5 LBS PORK OF YOUR CHOICE ... CHEAP IS GOOD ... COOKS A LONG TIME ... IT WILL BE TENDER
1/2 OF 1 BEER OF CHOICE
OLIVE OIL
BILLY RUIZ COWBOY SEASONING OR SUZI Q (THE WHITE COLORED ONES)
THIS MAKES FOR A FULL CROCK POT
ALL VEGGIES SLICED, CHOPPED, DICED TO YOUR LIKING AND RESERVE
TAKE THE SEEDS AND VEINS OUT OF THE PEPPERS
CUBE THE PORK TO THE SIZE YOU PREFER
SEASON WITH THE ABOVE MENTIONED SEASONING OF CHOICE LIGHT TO MODERATE
OLIVE OIL IN LARGE SKILLET OR PAN
SEAR THE SEASONED PORK HOT AND FAST
PLACE PORK IN CROCK POT
ADD 1/2 THE BEER TO THE COOK
ADD THE OTHER 1/2 BEER TO THE SKILLET/PAN TO DEGLAZE THE PAN .. GET ALL THE LIL BITS
ADD THE BITS AND BEER TO THE CROCK POT WITH THE PORK
ADD THE PEPPERS AND ONIONS
ADD THE ENTIRE CAN OF LAS PALMAS
STIR
CROCK POT ON LOW ... FOR 8 HOURS OR SO
OR ... CROCK POT ON HIGH ... FOR 3 HOURS ... UNTIL VEGGIES AND PIG ARE TENDER
ADD MORE BEER TO THE COOK
HAVE FUN AND ENJOY
Johnny Dart
Well-Known Member
No chili is chili without ..........
Unconventional
Well-Known Member
.
I did competitive chili cook-offs for years, both with and without beans. Here's my favorite recipe. Feel free to substitute less spicy ingredients. This version is fairly tame in my book, I like it pretty stout.
1# lean (93%) ground chuck, "chili grind"
1# Jimmy Dean hot breakfast sausage
1 large onion, about 4-5"
3 celery stalks, sliced 1/4" thick
3 poblano peppers, roasted, peeled, and diced to 1/2" or so
1/3 C hot New Mexico chili powder (Chimayo is the best if you can find it) - feel free to add more to suit your taste
1t seasoned salt
1t black pepper
1T cumin
2t Mexican oregano
1t thyme
3 light beers, divided
1 C chicken stock
1 qt canned tomatoes
1/2 cup each dry kidney, pinto, and white beans - or one 15 oz can of each
If using dry beans, wash and pick through them, then soak overnight.
Brown chuck and sausage and remove from pan with slotted spoon, drain on paper towels.
Save about 2T of drippings and saute onions, celery, and poblanos till mostly tender.
Add meat back to pan with all spices and one light beer. Cook down till beer is almost gone. Pour the next beer into the cook and continue the process.
Add canned tomatoes, chicken stock, and either the drained beans or canned beans.
Bring to boil, cover and turn down low for 60-90 minutes. Pour the last beer into the cook.
Check the beans for done-ness. If needed add water. Correct the seasonings as desired.
Serve with grated cheese and fine chopped fresh onions. I like this spooned into fresh homemade corn or flour tortillas, hot off the griddle. If this isn't God's chosen food it has to be close to the top of the list.
1# lean (93%) ground chuck, "chili grind"
1# Jimmy Dean hot breakfast sausage
1 large onion, about 4-5"
3 celery stalks, sliced 1/4" thick
3 poblano peppers, roasted, peeled, and diced to 1/2" or so
1/3 C hot New Mexico chili powder (Chimayo is the best if you can find it) - feel free to add more to suit your taste
1t seasoned salt
1t black pepper
1T cumin
2t Mexican oregano
1t thyme
3 light beers, divided
1 C chicken stock
1 qt canned tomatoes
1/2 cup each dry kidney, pinto, and white beans - or one 15 oz can of each
If using dry beans, wash and pick through them, then soak overnight.
Brown chuck and sausage and remove from pan with slotted spoon, drain on paper towels.
Save about 2T of drippings and saute onions, celery, and poblanos till mostly tender.
Add meat back to pan with all spices and one light beer. Cook down till beer is almost gone. Pour the next beer into the cook and continue the process.
Add canned tomatoes, chicken stock, and either the drained beans or canned beans.
Bring to boil, cover and turn down low for 60-90 minutes. Pour the last beer into the cook.
Check the beans for done-ness. If needed add water. Correct the seasonings as desired.
Serve with grated cheese and fine chopped fresh onions. I like this spooned into fresh homemade corn or flour tortillas, hot off the griddle. If this isn't God's chosen food it has to be close to the top of the list.
I always use ground venison when I make chili.
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