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Chili recipe questio
- Thread starter ClayCow
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HOUSTON RICK
Member
Easy Cincinnati Chili For Those who have not tried it
Warning: To some this is highly addictive.
1-Microwave Frozen Skyline Chili (available from Krogers) for 8 minutes.
2-Pour chili over cooked pasta on two microwave safe plates
3-pile on the grated cheese(s) of your choice
4- microwave on high for 2 minutes
5- Add hotsauce, jalpeno peppers and oyster crackers as desired
6-devour
Please, no "I would never eat that" from those who never tried it.
Warning: To some this is highly addictive.
1-Microwave Frozen Skyline Chili (available from Krogers) for 8 minutes.
2-Pour chili over cooked pasta on two microwave safe plates
3-pile on the grated cheese(s) of your choice
4- microwave on high for 2 minutes
5- Add hotsauce, jalpeno peppers and oyster crackers as desired
6-devour
Please, no "I would never eat that" from those who never tried it.
kwselke
Member
Marshwheeling
Member
If you ever tried my Ring of Fire chili, you wouldn't have any problem remembering it as you sat there.
3 lbs beef, 3 lbs pork, cubed.
1 56 oz can of jalapenos.
2 jars chili powder
Ancho peppers
1 jar California spice
Ground cumin
Habanero peppers
1 head garlic, peeled
1 onion, chopped
1 small can stewed tomatoes
2 lemons cubed, with peels
1/2 cup brown sugar (or to taste)
1/4 cup masa harina
Salt and pepper to taste
Cook at least 4 hours, 6 to 12 is better, stirring regularly.
Add spices to taste.
Brown the meat and put it in a pot.
Dump in the big can of jalapenos.
Chop the other peppers and add them.
Bring to a boil then cut back to a simmer.
Open a beer.
Stir in the other ingredients, adding beer as necessary for liquid.
Last edited:
Grandma Muggins' Famous Chili
1 pound of sausage
1 pound of ground round
three cans diced tomatoes
two cans chili beans
small can tomato sauce
small onion
couple cloves of garlic
two tablespoons of chili powder
teaspoon cumin
teaspoon oregano
1/2 tsp salt
1/2 tsp pepper
dash red pepper
franks hot sauce to taste
Chop the onion (sometimes I used those dried minced onions if I don't want to run to the store) and garlic up fine, cook it with the meat, chop the meat up as you're frying to knock down the big chunks. Add the tomatoes, sauce, and the spices and cook for a couple hours on a slow bubble, stirring regular. Add the beans, cook for a couple more hours, still stirring . . .
1 pound of sausage
1 pound of ground round
three cans diced tomatoes
two cans chili beans
small can tomato sauce
small onion
couple cloves of garlic
two tablespoons of chili powder
teaspoon cumin
teaspoon oregano
1/2 tsp salt
1/2 tsp pepper
dash red pepper
franks hot sauce to taste
Chop the onion (sometimes I used those dried minced onions if I don't want to run to the store) and garlic up fine, cook it with the meat, chop the meat up as you're frying to knock down the big chunks. Add the tomatoes, sauce, and the spices and cook for a couple hours on a slow bubble, stirring regular. Add the beans, cook for a couple more hours, still stirring . . .
You didn't say if you preferred red or green.
If you like green chili......this recipe is, IMHO, off the charts great. I love Mexican food. And I especially love green chili. I love this stuff.
Slow Cooker Chile Verde (Green Chile) Recipe - Allrecipes.com
If you like green chili......this recipe is, IMHO, off the charts great. I love Mexican food. And I especially love green chili. I love this stuff.
Slow Cooker Chile Verde (Green Chile) Recipe - Allrecipes.com
hangnoose
Member
TMI
Don't forget to boil your keyboard when done. I have a cookbook
called Chilli madness by Jane Butell that has app 35 chili cook off winning recipes and is great for reference. I don't believe I ever followed a single recipe to the letter, but have used many tid bits of info on everthing from equiptment/ cooking methods/types of chilli peppers etc. The best advice was after a bowl of a lava type chili, to eat a bowl of ice cream. Right now you would be chanting
"COME ON ICE CREAM".
Don't forget to boil your keyboard when done. I have a cookbook
called Chilli madness by Jane Butell that has app 35 chili cook off winning recipes and is great for reference. I don't believe I ever followed a single recipe to the letter, but have used many tid bits of info on everthing from equiptment/ cooking methods/types of chilli peppers etc. The best advice was after a bowl of a lava type chili, to eat a bowl of ice cream. Right now you would be chanting
"COME ON ICE CREAM".
RobertJ.
Member
Really makes me want to make some!
Your graphic statement really makes me want to make some right now!
Your graphic statement really makes me want to make some right now!
THE PILGRIM
Member
Little Janie Butel is local and I have seen here on TV.
When I googled her recipes, I see it's pretty much the same as I make.
Notice that she (we) use a lot of two different red Chili powder and no tomato.
Did she steal my recipe?
Shame on you, Little Janie!
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Bowl O'Red
The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks. It has won numerous chili cook-offs and is one of the really true original chiles.
2 tablespoons shortening, preferably solid shortening
1 large onion, coarsely chopped
3 pounds beef chuck, cut into ½-inch cubes
3 medium-size garlic cloves, finely chopped
¼ cup ground hot chile or to taste
¼ cup ground mild chile
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.
Softbound Paperback $10.95
Now On Kindle! $2.99
© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.
Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622
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When I googled her recipes, I see it's pretty much the same as I make.
Notice that she (we) use a lot of two different red Chili powder and no tomato.
Did she steal my recipe?
Shame on you, Little Janie!
My Account | View Cart
Home|Pecos Valley Spice Co.|Cooking School|Books & DVDs|Corporate/Links| Contact Us
Bowl O'Red
The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks. It has won numerous chili cook-offs and is one of the really true original chiles.
2 tablespoons shortening, preferably solid shortening
1 large onion, coarsely chopped
3 pounds beef chuck, cut into ½-inch cubes
3 medium-size garlic cloves, finely chopped
¼ cup ground hot chile or to taste
¼ cup ground mild chile
1 tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Archive
Blog
Follow Jane Butel
On Twitter
Facebook Logo
Follow Jane Butel
On Facebook
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦
Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.
Softbound Paperback $10.95
Now On Kindle! $2.99
© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.
Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622
• [email protected] • Site Map • My Account
Last edited:
ClayCow, that's just TMI!!
That recipe other thab shortening is mostly like mine. I also never follow recipes all the way. Nor do I ever measure.
Ill have to look into the differences. Going to be making some tobight!
As for ice cream. Im lactose intolerant so it would only make the chili coming out more painful.
Kernel Crittenden
US Veteran
I use to follow a recipe. Now I mostly wing-it and go by "feel". Muss Muggins' recipe is pretty close to what I do. I like chili extra tomatoey. If it's summer I'll add as many fresh home grown garden tomatoes that the pot will hold. Saute the minced onions and green peppers with the meat. Add garlic to that, and black pepper.
I like hamburger, but sometimes I'll substitute bratwurst meat, instead. Both Kidney and Pinto beans. I use beef bullion cubes instead of salt, to add more flavor. Cumin and cayenne (red) pepper to taste. A smaller fraction of Oregano. One thing I like to add to my chili, that no one else seems to use, is CARROTS. I know. Heresy. Just a few, cut up real small. They add an interesting color contrast and, surprisingly, they have the ability to both contribute and absorb flavors. Love my carrots in my chili.
A little bacon can be a nice addition too. Not a lot. Like one piece of bacon in a huge pot. Fry it up and crumble it into bacon bits. Add the bits and all the grease (it's just one piece of bacon) to the pot. think of the bacon as more of a flavoring or seasoning, and not a major ingredient. Liquid Smoke is added sometimes. If I'm in the mood.
Most seasonings are best added near the end to the cooking cycle. It's actually better that way. There are exception, like black pepper. That needs to be add right at the beginning, because it takes a long while for the flavor to migrate from the pepper to the broth/sauce.
Making it "hot" is the easiest part. I'll save that for near the end. First I like to get all the other flavors right. I'll create the "base" hotness on the stove just a few minutes before the chili is read to serve. A level of heat everyone can tolerate. The extra hot stuff can be added at the table by the individual.
I like hamburger, but sometimes I'll substitute bratwurst meat, instead. Both Kidney and Pinto beans. I use beef bullion cubes instead of salt, to add more flavor. Cumin and cayenne (red) pepper to taste. A smaller fraction of Oregano. One thing I like to add to my chili, that no one else seems to use, is CARROTS. I know. Heresy. Just a few, cut up real small. They add an interesting color contrast and, surprisingly, they have the ability to both contribute and absorb flavors. Love my carrots in my chili.
A little bacon can be a nice addition too. Not a lot. Like one piece of bacon in a huge pot. Fry it up and crumble it into bacon bits. Add the bits and all the grease (it's just one piece of bacon) to the pot. think of the bacon as more of a flavoring or seasoning, and not a major ingredient. Liquid Smoke is added sometimes. If I'm in the mood.
Most seasonings are best added near the end to the cooking cycle. It's actually better that way. There are exception, like black pepper. That needs to be add right at the beginning, because it takes a long while for the flavor to migrate from the pepper to the broth/sauce.
Making it "hot" is the easiest part. I'll save that for near the end. First I like to get all the other flavors right. I'll create the "base" hotness on the stove just a few minutes before the chili is read to serve. A level of heat everyone can tolerate. The extra hot stuff can be added at the table by the individual.
hangnoose
Member
LACTOSE INTOLERANT
Thanks for that mental image too. I guess I can hold off making chilli for a few more weeks. Go for the ice cream anyway, I'll have my stock broker double down on the charmin futures. Just beware of the pinto bean ricochet's.
Thanks for that mental image too. I guess I can hold off making chilli for a few more weeks. Go for the ice cream anyway, I'll have my stock broker double down on the charmin futures. Just beware of the pinto bean ricochet's.
Last edited:
nicky4968
Member
My wife doesn't have/need/use a chili recipe.
As she has for 44 years, she makes Heaven at the stove and serves it in a bowl.
As she has for 44 years, she makes Heaven at the stove and serves it in a bowl.
M3Stuart
Member
Lot of good info here.
Here's my hint: Take your peppers and, in a separate pan, cut them up and put them in water. Heat that up for a good long time. Then ADD THE HOTNESS TO TASTE. The spicy water, not the peppers. Tons of people just chunk the peppers in their chili. Don't do that. You can't control the heat that way.
Here's my hint: Take your peppers and, in a separate pan, cut them up and put them in water. Heat that up for a good long time. Then ADD THE HOTNESS TO TASTE. The spicy water, not the peppers. Tons of people just chunk the peppers in their chili. Don't do that. You can't control the heat that way.
I grilled my jalapeno, serrano, poblano and peeled off the burnt ends. Cut em up and threw them in, same thing with onion. Came out delicious.
Herea what I did.
Freshly ground salt and pepper.
Meat browned with olive oil(chuck roast, ground beef, sausage)
Cilantro
Cumin
White onion
Beef broth
Jalapeno
Serrano
Poblano
Chili powder
Tomatoes on the vine
Lime
Random splashes of modelo negro as I drank it.
No idea why people out beer in there,but I did. It was good.
One thing I forgot to do was drain fat after browning meat in the soup bowl. Probably more unhealthy than anything but its fine. As for heat, yea, you can always add heat later. But you cant really take it away.
The only thing not fresh (im an advocate of best fresh ingredients) was powdered cumin and powdered chili. Tomatoes good tomatoes and good peppers make a huge difference. Never believed it until I made some bad tasting raw salsa mixes. Also freshly ground pepper and salt, huge difference imo.
Herea what I did.
Freshly ground salt and pepper.
Meat browned with olive oil(chuck roast, ground beef, sausage)
Cilantro
Cumin
White onion
Beef broth
Jalapeno
Serrano
Poblano
Chili powder
Tomatoes on the vine
Lime
Random splashes of modelo negro as I drank it.
No idea why people out beer in there,but I did. It was good.
One thing I forgot to do was drain fat after browning meat in the soup bowl. Probably more unhealthy than anything but its fine. As for heat, yea, you can always add heat later. But you cant really take it away.
The only thing not fresh (im an advocate of best fresh ingredients) was powdered cumin and powdered chili. Tomatoes good tomatoes and good peppers make a huge difference. Never believed it until I made some bad tasting raw salsa mixes. Also freshly ground pepper and salt, huge difference imo.
