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Chili cook off

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  • Chili cook off

    Can someone help out a non-cook with a chili recipe? I need something that is easy and that I can KICK ASS with and take home the gold.

    If it gives everyone here heartburn that is a plus.

    I only need a crock pot full.

    Seriously, I do not cook so I need some detail to pull this off. Karen made some for me last year and we/she placed near top but I didn't finish in top 3.
    Since she is on bed rest this year I thought I would give it a try on my own but I need a great recipe to pull it off with.

    I would be interested in cheating by using steak in the chilli if you think that would help.

  • #2



    I add fresh green chili and a can of crushed tomatos and pretty much follow the recipie on the package (this stuff is pretty dang good) fast and easy. another aangle is medium hot breakfast sausage, ground beef, cubed beef that is floured and browned, a couple of onions, some cumin, a splash of cinnamon, bell peppers, a couple of jalapenos, salt and pepper and I put it in the crock pot on low for about 8 hours.
    Last edited by Bronx33; 10-12-2007, 06:51 PM.

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    • #3
      I have been wanting to try this one...

      Ingredients
      Amount Ingredient Preparation
      1/2 pound suet or cooking oil
      1 pound beef round steak coarse grind
      1 pound beef chuck coarse grind
      1 can tomato sauce
      1 can beer
      1/4 cup red hot chili pepper, dried hot, ground
      2 each garlic cloves finely chopped
      1 each onion small,
      1 1/4 teaspoons oregano dried
      1/2 teaspoon paprika
      1 1/2 teaspoons cumin ground
      1 1/4 teaspoons salt
      1 x cayenne pepper
      3/4 pound monterey jack cheese grated
      Directions
      Melt the suet or heat the oil in a heavy 3 inch (or larger) pot.

      Remove the unrendered suet and add the meat to the pot.

      Break up any lumps with a fork and cook, stirring occasionally,
      until the meat is evenly browned.

      Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.

      Stir to blend.

      Bring to a boil, then lower the heat and simmer, uncovered, for
      1 hour.

      Stir occasionally.

      Taste and adjust seasonings, adding the cayenne pepper.

      Simmer, uncovered, 1 hour longer.

      Stir in the cheese and the remaining 1/2 teaspoon of the cumin.

      Simmer 1/2 hour longer, stirring often to keep the cheese from
      burning.

      Comment


      • #4
        Steven..Send Archie a pm. He pulled down "best chili" at Mile High a few years ago. Quite the honor IMO. I've had it also. It's out of this world! He might share his recipe but I can't say for sure.

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        • #5
          I make awesome chili...but I don't use a recipe
          I wing it! The hotter, the better.
          In fact, I'm making some today!

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          • #6
            I like to thicken with masa..

            Comment


            • #7
              Originally posted by Bronx33 View Post
              I like to thicken with masa..
              Thanks to all respondants.

              What is MASA?

              Comment


              • #8
                the "dough" used to make tortillas

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                • #9
                  Originally posted by broncosteven View Post
                  Thanks to all respondants.

                  What is MASA?

                  corn flour it's right by the regular flour..

                  Comment


                  • #10
                    Originally posted by Bronx33 View Post
                    I have been wanting to try this one...

                    Ingredients
                    Amount Ingredient Preparation
                    1/2 pound suet or cooking oil
                    1 pound beef round steak coarse grind
                    1 pound beef chuck coarse grind
                    1 can tomato sauce
                    1 can beer
                    1/4 cup red hot chili pepper, dried hot, ground
                    2 each garlic cloves finely chopped
                    1 each onion small,
                    1 1/4 teaspoons oregano dried
                    1/2 teaspoon paprika
                    1 1/2 teaspoons cumin ground
                    1 1/4 teaspoons salt
                    1 x cayenne pepper
                    3/4 pound monterey jack cheese grated
                    Directions
                    Melt the suet or heat the oil in a heavy 3 inch (or larger) pot.

                    Remove the unrendered suet and add the meat to the pot.

                    Break up any lumps with a fork and cook, stirring occasionally,
                    until the meat is evenly browned.

                    Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.

                    Stir to blend.

                    Bring to a boil, then lower the heat and simmer, uncovered, for
                    1 hour.

                    Stir occasionally.

                    Taste and adjust seasonings, adding the cayenne pepper.

                    Simmer, uncovered, 1 hour longer.

                    Stir in the cheese and the remaining 1/2 teaspoon of the cumin.

                    Simmer 1/2 hour longer, stirring often to keep the cheese from
                    burning.
                    bravo.
                    this has all the essentials for a fine chili.
                    I would, however, suggest some enhancements and a more explicit technique to the production process.
                    first a viriaty of meets, and certainly not all GROUND meat !
                    diced pork and chicken are fine protein additions to bround beef, turkey and pork.
                    " a mixture of meats, a mixture of ground and diced."
                    the variety in textures and flavors, enhances the chili.

                    TECHNIQUE:
                    start the onions, diced, first, a cup for every 2 pounds of meat .(protein)
                    brown them in the oil, not SUET, from this recipe.
                    then ad the proteins to the pan
                    brown and drain all meats first, then DE-GLAZE the pan with the beer, use a dark beer, killian red, fat tire, newcastle, dos equis.
                    take the drippings off the surface of the pan as you bring the beer to a rolling boil
                    ( I strongley recommend a WOK for the entire process)
                    once the beer comes to a boil, return the meat to the pan, stir, add the spices, along with diced tomates. (if canned, be sure they are top quality and well drained before added.) about a cup for every 3 pounds of protein.
                    cook slowly and simmer, at least 1 hour.
                    stir freqyuently, best if done in the oven, covered, with a temperature of 200.. or a crock pot,,but thats chili for two.
                    add cheese as a topping, not an ingredient!
                    left over chili with cheese put through all these temperate zones is grotesque.
                    I also reccomend black beans. simmmered in the beer / protein mixture.
                    Roasted corn, cut fresh off the cob and added in the last 5 minutes of the cooking process.
                    chipotle TOBASCO, and seeded, diced, jalepenos, cooked along with the onions, is how I make it for me and my baby.
                    add the herbs and vegfetables that you like, experiment, and clean as you go !

                    Comment


                    • #11
                      The suet adds a really nice flavor but i see where your going with those steps (flavor)....

                      Comment


                      • #12
                        Originally posted by CHEF LUIGI View Post
                        first a viriaty of meets, and certainly not all GROUND meat !
                        diced pork and chicken are fine protein additions to bround beef, turkey and pork.
                        " a mixture of meats, a mixture of ground and diced."
                        the variety in textures and flavors, enhances the chili.
                        EXCELLENT STUFF MAN!

                        I made my Norweigan Grandma's Recipe "Lubskas" over the weekend. It is just Stew Meat, diced Potatos and 1/2 an Onion. I love it but was raised on it. I was thinking of adding Stew meat, would that work in place of pork?

                        Comment


                        • #13
                          Originally posted by broncosteven View Post
                          EXCELLENT STUFF MAN!

                          I made my Norweigan Grandma's Recipe "Lubskas" over the weekend. It is just Stew Meat, diced Potatos and 1/2 an Onion. I love it but was raised on it. I was thinking of adding Stew meat, would that work in place of pork?
                          absolutely, leg and thigh meat from any bird or game, stewed first then added to chili is top notch.
                          buffalo and duck chili ,as well as moose chili are some of my favorite exotic chilis.
                          using stocks in any phase of savory cookery is always a welcome enhancement.

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                          • #14
                            Bloomers chili base is pretty good....

                            Comment


                            • #15
                              I have posted a full chile recipe and procedure in my recipe thread.

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