Favorite Chili Recipe's

M

Mechnutt

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With the winters long and cold here in Minnesota, chili is a welcome meal that we eat a few times during the winter. We have a few recipes and I am always looking for more. Here is one that I found today that I am going to try.

Texas Style Chili Recipe : Food Network


What is your favorite chili recipe?
 
We're big red chili (con carne / Texas type) and pork green chile (Mexican food type) eaters here too, but not just in the winter. I love turning up the heat but have to respect my wife's wussy taste buds. Somehow, on occasion the blend will just magically get "too hot" and I have no idea how it happened. "Must of been an extra hot batch of chiles that got mixed up?" LOL.

I like my red chili to include beans with red kidney beans being my favorite to add. We also like to use ground buffalo instead of cubes of steak in the red chili. Ro*tel tomatoes are always a good addition to either type of chili too. For my green chile, I use pork shoulder as the dark meat really adds great flavor.
 
I like to add ancho chili's and bacon with a little bacon grease for flavoring along with a few splashes of Tequila and of course a lot of heat! We also eat it with slices of fresh Avocado.
 
Mechnutt said:
I like to add ancho chili's and bacon with a little bacon grease for flavoring along with a few splashes of Tequila and of course a lot of heat! We also eat it with slices of fresh Avocado.
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Great additions!

A couple of things we also do:

When using canned red kidney beans (we use the no-salt added variety), don't drain the beans. Shake the can to loosen all the brown juice they are packed in and add the entire can to the mixture.

Also, with ALL soups we do on the stove top including any kind of chili / chile....about 30 minutes before the soup/chili is complete add a cap full of white vinegar to the pot and stir. I don't know what the vinegar does exactly (chemically) but it ALWAYS seems to blend the flavors of the parts together in a special way.
 
Mechnutt said:
I'll have to try the vinegar on my next batch.

Thanks!
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I'm not sure who told me to try it, but adding that teaspoon or so of white vinegar toward the end of a simmer will take a good soup/stew/chili to another level altogether.

Let me know what you think once you try it.
 
Vinegar is a very interesting ingredient. I agree that it seems to enhance the flavors in food.
I think that's why Tabasco works so well in soups and stews.
 
Did you guys ever try the added cap-full of white vinegar at the end of your soups/chili/stews?
 
Mike said:
I'm getting hungry.....

[emoji10]


Sent from my iPhone using Tapatalk
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Here ya go Mike, a large batch should feed a few friends :D


[TD="colspan: 4, align: left"] Ingredients: [/TD]

[TD="class: body, colspan: 4, align: left"]3 lbs cubed beef trip-tip
2 14 oz cans beef broth
1 8 oz can of tomato sauce
4 cloves of garlic - pressed
1 tbsp Tabasco
1 jalapeno pepper - pierced
[/TD]

[TD="class: body, colspan: 4, align: left"]
[/TD]

[TD="colspan: 4, align: left"][/TD]

[TD="class: body, colspan: 4, align: left"] 1ST SPICES [/TD]

[TD="colspan: 4, align: left"] [/TD]

[TD="class: body, colspan: 4, align: left"]1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp Mexican ground oregano
1/4 tsp ground Bay Leaf powder
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1 tbsp Penderys Fort Worth light chili powder
1/2 tbsp New Mexico hot chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
2 tsp chicken granules
2 tsp beef granules
1 tbsp gound cumin
[/TD]

[TD="colspan: 4, align: left"] [/TD]

[TD="colspan: 4, align: left"][/TD]

[TD="class: body, colspan: 4, align: left"] 2ND SPICES [/TD]

[TD="colspan: 4, align: left"] [/TD]

[TD="class: body, colspan: 4, align: left"]1 tbsp ground cumin
2 packets Sazon Goya seasoning
1/4tsp brown sugar
1 tbsp garlic powder
1/4 tsp white pepper
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1/2 tbsp Penderys Fort Worth light chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
[/TD]

[TD="colspan: 4, align: left"] [/TD]

[TD="colspan: 4, align: left"][/TD]

[TD="colspan: 4, align: left"] Instructions: [/TD]

[TD="colspan: 4, align: left"] [/TD]

[TD="class: body, colspan: 4, align: left"]Brown meat, drain and rinse and then add 2 cans of beef broth, can of tomato sauce, 1 tbsp Tabasco, pressed garlic and 1st Spice Mix. Pierce a jalapeno pepper and float in sauce. Simmer for 2-2 1/2 hours and then remove the softened jalapeno, squeezing it into the sauce to give it a little more heat. Add the 2nd Spice Mix and simmer for another 1/2 hour and then serve up. [/TD]
 
MDP said:
Thanks Chris, that looks like a great recipe.
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Mark it's not mine, I wish it was. I grabbed it off-line from the 2014 ICS Champion Mike Stevens. I usually try to replicate the winners chili each year just to see how we like it. The 2014 concoction makes some nice chili using the brands of chili power he used which can be found via the links below if you follow the steps in the cooking process. .

Welcome to Mild Bill's Spice Co., Inc.
Pendery's Finest Chile Blends
 
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