Post your fav. Chili recipes Please

[cathie]

I have not made chili in forever and I can't remember how I used to make it.

Thanks
Cathie

[Mary Ann]

Gosh, I don't use a recipe. I use ground chuck or chunked up sirloin tip, brown it, throw it in the pan. Same with chunked up onions, red and green sweet peppers, and garlic get sauteed in olive oil and thrown in. A can or two of kidney beans drained and rinsed, some high quality concentrated crushed tomatoes in sauce, some chunked up fresh tomatoes if I have any home grown ones (supermarket ones suck), some chili powder to taste, some cumin, a few chipotle peppers chopped up (I love their smoky taste!), and cookcookcookcookcook over very low heat for a day or two. I always salt last, because it can get too salty as the chili gets more concentrated. And often these tomatoey dishes don't need any.

When I serve, I like to have toppings. Grated sharp cheddar or jack, chopped raw sweet onion, and little oyster crackers or croutons. Yummeh!

[Chrisnstar]

I make one like Mary Ann's. I also make a killer white bean and chicken chili.

Cook two chicken breasts. I like to poach them in some chicken broth. Cool. Chop up the meat and set aside along with the broth that you have strained to get out the chicken skin and any stray bones.

chop some onion and a couple of cloves of garlic and saute in a little olive oil. Add two cans (or more, however beany you like it...of white northern beans, rinsed. Add the chicken and broth. Season with cumin, a bay leaf and other chili seasonings such as paprika, red pepper to taste, etc. Cook over low heat for 20 minutes or so and remove the bay leaf before serving.

It's very versatile, you can have more chicken less beans or more beans less chicken. Add more broth for a thinner chili, less broth for a thicker one. MOre or less seasonings to taste.

We like to serve it with thin crisy tortilla strips on the bottom and some grated cheddar on the top.

chris

[Newfygirl]

I brown a pound of ground beef. Sautee some garlic and oinion in olive oil, throw it in the pot. Pour in a large can of diced tomatoes, a large can of chili beans, and some chopped up green pepper. I season it with chilli powder to taste and usually add a little salt and pepper. I let it simmer for the whole day if possible. I like to serve it with shredded cheese and sour cream on top...yum!

[wildfire]

2 lbs. lean beef, cut into cubed
2 lbs. Chicken Breast, cut into cubes
2 lbs. Pork loin cut into cubed
1 pound mild Italian sausage (cut into pieces)
2 medium onions, chopped
1 green peppers, chopped
1 stalk celery, chopped
8 clove garlic, minced
2 (16 oz.) cans crushed tomatoes
1 (15 oz.) can tomato sauce
10 oz tomato paste
1 ½ cups water
6 or 7 jalapeno peppers, rinsed and chopped (½ cup) (less for milder chili)
1/4 cup chili powder
2 tsp, fennel
1 tsp. ground red pepper
1 tsp. EACH salt and black pepper
1 bay leaf
2 cans red kidney beans (Rinse well, TWICE!)

Cook meat, onions, green pepper, celery, and garlic in large pan until meat is browned.
DO NOT DRAIN.
Stir in undrained tomatoes, and remaining ingredients except kidney beans.
Simmer uncovered for 1 ½ hrs, stirring occasionally.
Stir in beans and cook another 30 minutes.
At this point, it’s ready for a crock pot!
Simmer on low all day.
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Again, this is the basic recipe; Fancy it up any way you like!

Molon Labe

[Chrisnstar]

sounds good WF!

[ariel]

We just made a really simple, good, easy one.
The recipe was from Sunset magazine. We doubled it for a group, and it was SO quick, easy, delicious, and we had great left overs. I served it with cornbread, sour cream, and grated cheddar on top.


It's also a great recipe if you're feeding a group and there may be vegetarians or vegans present (welcome to my group of friends!).


Black Bean Chipotle Chili

1 onion (8 oz.), peeled and chopped
2 teaspoons pressed or minced garlic
2 teaspoons olive oil
3 cans (14 1/2 oz. each) black beans, rinsed and drained
1 can (14 1/2 oz.) crushed tomatoes
1 1/2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon canned chipotle chili purée (see below)
1 tablespoon rice vinegar
Salt
1/4 cup reduced-fat sour cream
Tomato salsa (optional)

1. In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes.

2. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes.

3. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste.

To make chipotle purée, whirl a 7-ounce can of chipotle chilies, including the adobo sauce, in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator up to 1 week or in the freezer for several months.

[Chrisnstar]

wow, we could have a heck of a chili cookoff!