Paul Case Luca
New member
Anyone have a great chili recipe to share?
Chili recipe?
- Thread starter Paul Case Luca
- Start date
SuperDave
New member
This won my office chili cook-off for 3 years running. I think this recipe with an hour in the smoker might be worth a try myself.
Ingredients:
4 to 5 lbs beef - I usually buy sirloin roast on sale and cube it myself (generous 1” x 1” cubes) Some times I mix things up with half beef and half pork.
1 – lrg. onion, diced
4 – cloves garlic
2 cans beef broth
1 – 14ish oz. Can tomato sauce
1 – 14ish oz. Can of tomato puree
1 – lrg. Can Ortega diced green chilies
1 can El Pato sauce (yellow with duck) This is Mexican tomato sauce, look in Mexican food isle. This is the “Heat.” If you are heat sensitive, wait until the end and add a little at a time.
1 package of Lowrys chili mix
1 – 1 lb. Bag pinto beans (cook with ham hock, pork fat or bacon) Lazy method, 4 lrg cans
Cube meat and brown in a large pot with a little oil over high heat. Do not drain. Add onion and garlic. (I put onion and garlic in my food processor at the same time) Cook until the onion starts to look translucent. Add beef broth until meat is covered and simmer until it is fall apart tender. Add the remaining ingredients. I drain my beans first. If you like your chili thicker, add 1/4 – 1/3 cup flour to a cup of cold water. Stir until lumps are gone and add to the chili.
Ingredients:
4 to 5 lbs beef - I usually buy sirloin roast on sale and cube it myself (generous 1” x 1” cubes) Some times I mix things up with half beef and half pork.
1 – lrg. onion, diced
4 – cloves garlic
2 cans beef broth
1 – 14ish oz. Can tomato sauce
1 – 14ish oz. Can of tomato puree
1 – lrg. Can Ortega diced green chilies
1 can El Pato sauce (yellow with duck) This is Mexican tomato sauce, look in Mexican food isle. This is the “Heat.” If you are heat sensitive, wait until the end and add a little at a time.
1 package of Lowrys chili mix
1 – 1 lb. Bag pinto beans (cook with ham hock, pork fat or bacon) Lazy method, 4 lrg cans
Cube meat and brown in a large pot with a little oil over high heat. Do not drain. Add onion and garlic. (I put onion and garlic in my food processor at the same time) Cook until the onion starts to look translucent. Add beef broth until meat is covered and simmer until it is fall apart tender. Add the remaining ingredients. I drain my beans first. If you like your chili thicker, add 1/4 – 1/3 cup flour to a cup of cold water. Stir until lumps are gone and add to the chili.
DivotMaker
New member
Sounds like a real winner, Dave! I always make my chili with stew meat, so your sirloin roast idea is great! I find hamburger chili just so "Wendy's!" Give me the beef! Never heard of El Pato sauce - gonna have to check that out!
I always get compliments on this one:
Ingredients:
3 lbs lean ground beef
1 large bulb garlic (4-5 cloves), chopped or blended
1 large onion, chopped or blended
3-4 (15.5oz) cans of beans (I like to mix red kidney and pinto)
2 quarts tomatoes (run in blender or just buy them diced)
5 tsp chili powder (or more for taste)
5 tsp cumin powder
1 tsp salt
.5 - 1 tsp black pepper
Optional:
1-2 jalapenos chopped with seeds (control heat levels with amount of seeds kept - don't rub eyes with hands after chopping!)
Cayenne pepper powder and/or red pepper flakes and other fresh peppers to the blended tomato.
Brown beef with garlic and onions. Add remaining ingredients. Bring to a boil while stirring constantly. Reduce heat, let simmer 1 hour, stirring occasionally. Serve hot, better if let set for 2 hours before serving. Best if let sit over night so flavors are fully blended. Reheats well (just stir often to avoid beans from exploding).
UPDATE (just made a combo batch [1-standard, 1-ghost pepper hot] for work chili cook-off tomorrow). Pictures are attached.
Ingredients:
3 lbs lean ground beef
1 large bulb garlic (4-5 cloves), chopped or blended
1 large onion, chopped or blended
3-4 (15.5oz) cans of beans (I like to mix red kidney and pinto)
2 quarts tomatoes (run in blender or just buy them diced)
5 tsp chili powder (or more for taste)
5 tsp cumin powder
1 tsp salt
.5 - 1 tsp black pepper
Optional:
1-2 jalapenos chopped with seeds (control heat levels with amount of seeds kept - don't rub eyes with hands after chopping!)
Cayenne pepper powder and/or red pepper flakes and other fresh peppers to the blended tomato.
Brown beef with garlic and onions. Add remaining ingredients. Bring to a boil while stirring constantly. Reduce heat, let simmer 1 hour, stirring occasionally. Serve hot, better if let set for 2 hours before serving. Best if let sit over night so flavors are fully blended. Reheats well (just stir often to avoid beans from exploding).
UPDATE (just made a combo batch [1-standard, 1-ghost pepper hot] for work chili cook-off tomorrow). Pictures are attached.
Attachments
SuperDave
New member
So, this is the base recipe that I stole for the starting point.
http://www.bbq-my-way.com/chili-recipe.html
SuperDave's Version
•1 TBS of Butter
•2 Yellow Onions - Chopped
•3 Cloves of Garlic - Chopped
•1 Jalapeño Pepper - Chopped and Seeds Removed - DON'T RUB YOUR EYES!
Saute' over medium-high heat for 5 minutes or until the onions are soft and translucent, and then remove the mix from the pot.
•2 lbs. of Ground Beef
•2 lbs. of Pork Sausage - Hot
Brown the beef and drain the fat. Then, add in the following ingredients.
•2 Fourteen Ounce Cans of Diced Tomatoes
•1 Twenty-Eight Ounce Can of Tomato Sauce
•1 Four Ounce Can of El Pato Mexican Tomato Sauce
•2 Cups of Beef Broth (I used au jus from my pork butt)
•1 Fifty Five Ounce Can of Bush Baked Beans
•1Tbsp. of Ground Cumin
•2.5 lbs. of Smoked Pulled Pork – Divided (Reserve ½ for Topping)
•1Tbsp. of Chile Powder
•8 ounces of your Favorite Beer (Secret Ingredient)
•2 ounces of Hershey's Chocolate (Secret Ingredient)
•1 1/2 tsp of Fuzzy's "Kicker" (I don’t know what this is so I used my favorite rub)
•Salt to Taste
Add mixed ingredients to a large foil pan and put in the smoker for approximately an hour. I stirred every 20 minutes. For appropriate smoke level, that meant using a small amount of chips at the beginning and the next 2 stirs.
Simmer or crock pot for 3 to 4 hours, occasionally stirring. Then, add the remaining pulled pork garnish. Drizzle with a little bbq sauce and serve.
http://www.bbq-my-way.com/chili-recipe.html
SuperDave's Version
•1 TBS of Butter
•2 Yellow Onions - Chopped
•3 Cloves of Garlic - Chopped
•1 Jalapeño Pepper - Chopped and Seeds Removed - DON'T RUB YOUR EYES!
Saute' over medium-high heat for 5 minutes or until the onions are soft and translucent, and then remove the mix from the pot.
•2 lbs. of Ground Beef
•2 lbs. of Pork Sausage - Hot
Brown the beef and drain the fat. Then, add in the following ingredients.
•2 Fourteen Ounce Cans of Diced Tomatoes
•1 Twenty-Eight Ounce Can of Tomato Sauce
•1 Four Ounce Can of El Pato Mexican Tomato Sauce
•2 Cups of Beef Broth (I used au jus from my pork butt)
•1 Fifty Five Ounce Can of Bush Baked Beans
•1Tbsp. of Ground Cumin
•2.5 lbs. of Smoked Pulled Pork – Divided (Reserve ½ for Topping)
•1Tbsp. of Chile Powder
•8 ounces of your Favorite Beer (Secret Ingredient)
•2 ounces of Hershey's Chocolate (Secret Ingredient)
•1 1/2 tsp of Fuzzy's "Kicker" (I don’t know what this is so I used my favorite rub)
•Salt to Taste
Add mixed ingredients to a large foil pan and put in the smoker for approximately an hour. I stirred every 20 minutes. For appropriate smoke level, that meant using a small amount of chips at the beginning and the next 2 stirs.
Simmer or crock pot for 3 to 4 hours, occasionally stirring. Then, add the remaining pulled pork garnish. Drizzle with a little bbq sauce and serve.
) and saved for a future meal.
DivotMaker
New member
Wow, Dave! That looks great! Love the "pulled pork garnish!!" Nice touch, and creative.
SuperDave
New member
I classify chili as one of the more subjective taste category foods out there. This recipe required a fair amount of doctoring as I went to get the heat profile I wanted. The rub that I used has a good amount of cayenne in it. If one followed the recipe straight, they think it was very mild. I imagine one could start playing with the chili powder or pepper quantity. But since everyone taste tests chili to their liking, this is a good platform to build on.
R
RG
Guest
I make chili using brisket, the smokiness shines through nicely. I add corn and ancho chili powder and lots of secret stuff I can't tell you, lol. I'll tell you one ingredient that lots of people like.....BEER!
gregbooras
Moderator
Here is my chili recipe, I like to bison beef, but you can also you smokey turkey!
Chili
2 lbs. ground beef
1 large green peppers, diced
1 large sweet yellow onions, diced
2 t minces garlic
1 t celery seeds
½ t cumin
3 cans diced tomatoes (14.5 oz size, you can also use the ones with basil, garlic, oregano)
1 can tomato sauce (15 oz)
1 40.4 oz Red Kidney beans drained (Hanover is a good brand)
1 27 oz can of Bush’s Mild Chili Beans
½ can chopped mild green chilies (2 oz total)
1 T Chili Powder (you add more ad desired for heat)
2 Dark Beers
1 t pizza seasoning (optional)
Brown ground beef and drain. Then add all ingredients and bring to a boil. Reduce and simmer for 4 hours, stirring occasionally.
You can add water as needed and may thicken with starch.
Chili
2 lbs. ground beef
1 large green peppers, diced
1 large sweet yellow onions, diced
2 t minces garlic
1 t celery seeds
½ t cumin
3 cans diced tomatoes (14.5 oz size, you can also use the ones with basil, garlic, oregano)
1 can tomato sauce (15 oz)
1 40.4 oz Red Kidney beans drained (Hanover is a good brand)
1 27 oz can of Bush’s Mild Chili Beans
½ can chopped mild green chilies (2 oz total)
1 T Chili Powder (you add more ad desired for heat)
2 Dark Beers
1 t pizza seasoning (optional)
Brown ground beef and drain. Then add all ingredients and bring to a boil. Reduce and simmer for 4 hours, stirring occasionally.
You can add water as needed and may thicken with starch.
