I need the best freaking chili recipe ever!

S

suze

New member
can you ladies please share some chili recipes with me. I'm having a chili cook off at work, I noted to them that I do not cook alot, nor do I or have I ever cooked chili, but they want me to do it anyway.

Let me mention that I work with a chef who owned her own restaurant, a guy who of course thinks his food is da bomb, and a woman who cooks all the time. Oh and they are all over 30 so have been cooking for soooo long.

lol so please share recipes, secrets, ect with me so I can wipe the floor with them.

:p
 
I made traditional red chili that is really thick. I don't measure anything really, but here's the gist: lean ground beef, tomato juice, tomato sauce, tomato paste, kidney beans (part spicy, part regular), sweet onion. My "secret" to super kick-arse flavor is using Penzey's Chili 5000 powder!

Good luck with the cook off!
 
I just use tomato paste/sauce, chili seasoning, red kidney beans and chili beans, ground beef (or cut up steak is also really yummy) I think that is it. Growing up my mom made chili alot and she always put a beer in it. Its supposed to take some of the acidity down. I dont know if it actually works but her chili was amazing and everyone who tried it absolutely loved it. Top the chili with a little sourcream or shredded sharp cheddar cheese.
 
My Grandma and now my Mom both make awesome chili, but it's super simple - just some tomato juice, chili beans, ground beef (browned with a little onion), and Williams chili seasoning. There is nothing better than Williams, in my opinion, for chili. Definitely not fancy, but it's sooo yummy.

51RWP28KZ2L__SS500_.jpg


I always put a little shredded cheddar cheese on top and if I'm feeling really naughty, some sour cream, too.
 
Traci's Mexican Chili

  • 1 lb Ground Beef (lean!)
  • 1.25 lb Ground Turkey
  • 1 Whole onion, diced
  • 5-6 cloves garlic, minced (I like a lot more than this but we're garlic NUTS!)
  • 3 stalks celery, chopped
  • 1 can of diced tomatoes or 3 medium tomatoes, diced
  • 1 LARGE can (around 30 oz) Enchilada Sauce (the mild gives it a nice kick so be careful with how spicy you get!)
  • 4 Cans Beans (with Liquid) - I use 2 kidney, 2 mexican chili beans but really you can use black beans, pinto, whatev
  • 1 tbsp Ground Cumin
  • 2-3 tbsp Chili Powder
  • Salt and Pepper to taste
  • 2 cups Water
In a big pot, saute onions and garlic with meat until browned, drain fat.



Add everything else and cook 2-3 hours.


The chili is fabulous straight out of the pot, but soooooooooooo goooood the next day! Serve with cornbread!
 
I have a super yummy recipe for Green Chicken Chili that I modified for the crockpot that is super easy & soooo good! The leftovers are even better the next day too :)

Green Chicken Chili

2 tablespoons olive oil
1 onion chopped
1 can chicken broth
2 cans great northern beans (drained)
1 cup cooked chicken (chopped or shredded)
1 lg jar Herdez Salsa Verde
1 can of corn (drained)
1 tablespoon chicken paste
1 cup of water

Heat olive oil in a saucepan over medium heat, stir in onions and cook until softened and translucent (about 3 minutes). Add in chicken broth, great northern beans, chicken, green salsa verde, corn, chicken paste and water. Increase heat to medium-high and bring to a boil and then reduce to medium-low and simmer for 10 minutes. Top with shredded cheese or other toppings of your choice.

Okay when I make it I skip the onions/olive oil part (my DH is the only one in our family that will eat them) and use 4 cans of beans so we have plenty for leftovers for lunches and I usually get one of the ready made rotisserie chickens from our Dillon's (Kroger) and use all the white breast meat from that and throw it all in my big crockpot and cook it on high for 3-4hrs (or could probably cook on low for 6+hrs) and by dinner time it is perfect!
 
I have no recipe to share, but I just wanted to say I love your new sig Susan - the googly eyes are a cute touch!
 
My hubby is the kick butt chili maker in our house but he has no recipes for any of them.

Here's a couple that I made that were awesome!!! The secret is chocolate!

NO. 1:
1 1/2 pounds lean ground beef
1 1/2 cup chopped onion
1 cup chopped tomatoes (15 oz can)
6 ounces tomato paste
1 quart water (or less for a thicker chili)
1 tablespoon vinegar
1 teaspoon Tabasco
1 – 3 tablespoons chili powder (depending on your taste)
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon marjoram
1/2 teaspoon coriander
2 teaspoons salt
1/2 teaspoon unsweetened cocoa powder
1 bay leaf

Cook ground beef and onion until meat is cooked. Drain fat. Add tomatoes, tomato paste, water, vinegar and Tabasco. Stir spices, salt and cocoa powder together in small dish. Stir into chili and add bay leaf. Cover and bring to a boil. Simmer for 1-1/2 - 2 hours. Remove bay leaf.


NO. 2:
4 cups water
16 ounces tomato sauce
14 ounces salsa verde (green salsa)
1 cup pure ancho chile powder (make sure it is PURE ANCHO)
1 1/2 tablespoons dried onion flakes
1 1/2 tablespoons dried minced garlic
2 tablespoons ground cumin
1 teaspoon ground cilantro
1 tablespoon smoked Spanish paprika
1 tablespoon salt
1/2 tablespoon ground black pepper
3 tablespoons cocoa powder (unsweetened)
1 tablespoon Chipotle powder
2 pounds flank steak, diced (you can use hamburger meat instead but make sure it is WELL drained)
10 ounces Rotel diced tomatoes and green chiles, drained
15 ounce can black beans, drained
16 ounces corn, cooked
1/2 cup warm water
1/4 cup fresh masa flour

Mix all the dry spices in a large bowl (use a mortar and pestel to grind the dried cilantro, or, if you don't have one, rub it in your hands to break it down). Set aside.

Fill a pot (8 qt) with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. In a separate frying pan, work in batches to rapidly sear the flank steak cubes over high heat. Add the meat and dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for 2 Hours, stirring every 15 minutes.

Just before the 2 hour mark, mix together the warm water and masa flour to make a pasty fluid. Then, add it along with the diced tomatoes & chiles, black beans and corn. Cover and cook an additional 30 minutes. Stir once at the 15-minute mark.

You can serve with shredded cheese, chopped raw onion, sour cream and tortillas.
 
awesome recipes ladies!! my dh will be eating chili every night until Oct 30! oh we are going to be sick :D
 
My recipe is similar to Megan's and lighter on beans than most others. It's a really thick meaty chili.

Chocolate Chili <--- picture here

peanut oil
1/2 XL yellow onion, chopped fine
2 T minced garlic
2.5 lb ground beef
2 t cinnamon
4 t cumin
4 T chili powder
1 can tomato paste
1 t oregano
pinch garlic powder
salt & pepper to taste
1 cup chicken stock
1 bottle beer
4 T cornbread mix
1 can diced tomatoes with green chiles
1 can black beans, drained
2 oz semisweet morsels

Saute onions in 3-4 T peanut oil over low heat until the onions are very soft. Add garlic and saute 1-2 more minutes. Increase heat to medium. Add ground beef, cooking until brown. Add in cinnamon though tomato paste. Cook 1-2 minutes. Add in oregano through diced tomatoes. Cook 5 minutes. Add in black beans, reduce heat and simmer 1 hour. Add in chocolate during last 10-20 minutes of cooking time.
 
You must log in or register to reply here.
Community platform by XenForo® © 2010-2026 XenForo Ltd.
Back
Top