Favorite Chili recipe

Clark1961 said:
In the finest POA style: what you smelled in Midland and Odessalation was H2S, not oil.
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Although not as bad as in the past, if the exposure to trace H2S over the years hasn't eliminated the olfactory completely, it is still not difficult to detect the glorious hydrocarbon smell of the associated gas vapors from the thief hatches on the lease tanks - the "smell of money" as the Texans will tell you.
 
Clark1961 said:
In the finest POA style: what you smelled in Midland and Odessalation was H2S, not oil.
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Yeah but if I'd turned to my passengers and said, "I smell H2S." they would have rolled their eyes and called me a pretentious nerd. ;)
 
flhrci said:
So, I make my chili with ground beef, tomato soup, kidney beans, some water, chili powder and onions. That is just the way I was taught. Not necessarily in that order btw. It is a mild chili.

What is your favorite chili/definition of chili?
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Similar but ground turkey
 
Just found out from Food Network that there is such a thing as "Cincinnati Chili". Blue Ash Chili has an 8 lb "no freakin' way" challenge that has 8 lbs of chili and spaghetti on the plate.

 
I just pick up a pack of Carroll Shelby's seasoning and some round steak, and follow the directions. I like to serve it over rice, the chili sauce is really good on rice.
 
Real (competition) "red" chili has neither beans nor tomatoes nor ground beef. Some of the other categories allow these ingredients.

I've been making a vegetarian chili for decades. Last year I actually won the non-meat category in a local competition, so I can now put "Award Winning" in front of my recipe.

Ron's Award Winning Tempe Tempeh Chili

2 8oz packages of Tempeh crumbled.
1 sweet onion
2 bell peppers
1 28oz can of tomatoes (prefer whole romas that I crush while cooking)
1 can of black beans
1 can of kidney beans
Worcestershire sauce
cumin
dark red chili powder
sweet paprika
garlic powder
cayenne pepper
salt

Saute the onions and peppers in a little oil. Set aside.
Add the tempeh to a large skillet over med-high heat. Toast the tempeh until lightly brown.
"deglaze" the pan with the worcestershire sauce
Add all the ingredients to the pan.

I do the spices depending on my mood and what ingredients I have. I add them in the order listed as it gives you the easiest way to determine the taste.
I'd have to guess that I use about 2 TBSPs each of the cumin, chili powder, paprika, and garlic. Cayenne varies depending on how hot I want it. Generally, since my wife is not in to the overly spicy, I use very little, I doctor my own up with some hot sauce after serving. Salt, probably about a teaspoon.

Actually, I've been known to use the same recipe with ground beef or turkey rather than the tempeh. In that case, rather than toasting the tempeh you're browning the meat. Pour off any excess fat before adding the vegetables.
 
this has been my standby for a while:

sautée onion, garlic, bell pepper, and jalapeño in olive oil
add 1lb ground turkey, chili powder, kosher salt, stir until meat is cooked
add 1 bottle of beer
add 1 tbsp cider or malt vinegar
add frozen corn
add 1 can of tomato paste
add 1 can black beans and 1 can red beans
add some TVP if available/desired
simmer for a couple hours
 
GeorgeC said:
this has been my standby for a while:

sautée onion, garlic, bell pepper, and jalapeño in olive oil
add 1lb ground turkey, chili powder, kosher salt, stir until meat is cooked
add 1 bottle of beer
add 1 tbsp cider or malt vinegar
add frozen corn
add 1 can of tomato paste
add 1 can black beans and 1 can red beans
add some TVP if available/desired
simmer for a couple hours
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I tuned out at Corn. :confused:
 
One eats cornbread with chili, right? Why not cut out the middleman?
 
If at least two onions and two jalapeños with seeds aren't involved then it is not chili and can't be consumed as such. It could be called ground beef stew or something...
 
I have won second place in a local contest with this:
John’s Chili (8 Servings)

Chili Powder (7 TBS)
Onions (2 cups chopped onion)
Garlic Cloves (4 cloves crushed garlic)
Chilis (3 dried – boiled and scraped, Pasilla or whatever you prefer, Have also used chopped fresh Jalepenos)
Cocoa Powder (1 TBS)
Crushed Leaf Oregano (1 TBS)
Cumin (1 TSP) (GF doesn't like this ingredient, so I reduce it for her, when making it at home)
Cloves (1/2 TSP)
Salt (1 TBS)
Steak (4 lbs. Cubed steak meat, chuck roast, remove fat)
Crushed Tomatoes in Can (26 OZ can)
Celery (2 stalks chopped)
Masa Harina or Corn Starch (3 TBS, or to correct thickness)
Water (2 cups)
 
Dave Theisen said:
Can you get your hands on the first place recipe? :)


Just kidding, of course.
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I got 2nd place in the blinds. People's choice went to a popular developer. I guess I just make what I like. My chili has a little heat. The next year the judges all liked mild chilis. That is the problem with local contests. It is still "award winning", though ;)
 
My wife and a couple of her friends entered a chili cook off and won. What is different from a lot of recipes that I see is they put a lot of tomatillos in it. And a lemon. Oh yeah, the contest was taking a long time and it started to cook down so they threw a margarita in. Chili powder, cumin and oregano were the main spices. Garlic and onions were not skimped on.
 
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