Let's have your best chili recipe...

[Vernon]

I like chili any time of the year but when football starts up I'm ready to eat chili every other day. Let's have your best recipe!

 

[backcountry mounty]

Friend passed this along off the net a couple of years ago. Really good if you have all of the stuff..Be sure to use a thick bottomed pot and stir frequently.

Serves 10 to 14
Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 lb boneless short-ribs trimmed and cut into 1/2-inch cubes
1 lb ground beef
1/2 lb pork sausage (spicy or mild), removed from their casings
1 yellow onion, diced
3 cloves garlic
1 jalapeno, seeded and diced
2 banana peppers, seeded and diced
1 red bell pepper, roasted, seeded and diced
2 Anaheim chiles, roasted, peeled and chopped
2 poblano chiles, roasted, peeled and chopped
2 1/2 tablespoons chili powder
2 tablespoons smoked paprika
1 1/2 tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoons cayenne pepper
1 teaspoon ground cinnamon
2 cups tomato puree
1 1/2 (6 ounce) cans tomato paste (about 2/3-3/4 cup)
12 ounces apricot ale (or flavor of your choice)
1/2 cup chicken stock
2 ears fresh corn, kernels and milk removed from cob
1 disc Mexican chocolate, broken into chunks
1 (15 ounce) cans pinto beans, with juices
1 (15 ounce) cans kidney beans, with juices
1 (15 ounce) can black beans, drained
garnish:[/I]
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Directions:
1. Place a large pot over medium-high heat and add 2 tablespoons oil. Season short ribs with salt and pepper and brown cubes, about 3 minutes. Remove from heat and drain into a colander, nesting in a mixing bowl.
2. Add ground beef and sausage to pot and brown, about 3 minutes. Make sure to leave bite sized chunks of the ground mixture. Pour mixture over short ribs and allow excess liquid to drain. Set aside.
3. Add remaining oil to pan and add onion and garlic. Saute for 3 minutes. Add peppers season with salt and pepper and continue to saute, 5 to 6 minutes.
4. Pour drained meats back into the pot, add spices and saute for 5 minutes.
5. Add tomato puree and tomato paste and stir. Reduce heat to medium, add ale and stock and simmer for 1 hour. Add corn, Mexican chocolate and beans into the pot. Stir and adjust seasonings.
6. Allow chili to simmer for another 30 minutes, adjust seasonings and serve.

This post was edited on 10/16 2:42 PM by backcountry mounty

 

[Mog]

Buffalo chicken chili

I've posted this one before. A little different, but really good.

http://www.cookingforengineers.com/recipe/268/Buffalo-Chicken-Chili

 

[Mog]

My old standby recipe

I end up doing this a little differently every time I make it. I've always preferred having chunks of beef in my chili. The ground pork makes for a nice texture contrast, and everything is better with bacon. If I'm the only one that's going to be eating the stuff, I end up putting in a lot more chiles & hot sauce than I would otherwise.

1 lb. stew beef chunks
1/2 lb. ground pork
4 slices bacon, diced
1 lb. kidney beans, cooked
6 cloves garlic
1 medium onion, diced
1 bell pepper, diced
28 oz tomato puree
32 oz tomato juice
Hot sauce to taste
3 tablespoons chili powder
4 bay leaves
2 teaspoons cumin
1/2 a beer

Sautee meat in bottom of pot with seasoning. Add peppers, onions, and garlic when nearly brown. Once all that's good, deglaze the pan with the beer. Added in all the tomato puree and enough juice until the thickness is about right. Toss in kidney beans and bay leaves, let simmer for 90 min or so.