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Ok,
So a bunch of friends and I are having a big Super Bowl party this weekend and we've decided to have a chili cook-off of sorts. Well, I haven't really made any really good chilis so I figured I would turn to my fellow Dawgs in my time of need!
So I'm looking for anyone who has a pretty good (and realtively easy) chili resceipe or anything similar that would be good for a super bowl party!
Thanks in advanced!
<><
#gmstrong
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I'm not good with amounts of ingredients, I just eyeball it. Here's what I do to cook for about five: It's pretty basic, but is good stuff. 1. Cook 2 pounds hamburger, add in a diced bell pepper (and/or another pepper of choice) after you cook it and drain the fat. 2. Add pepper, Italian seasoning. 3. Dump that in a slow cooker with chunks of tomato, mushrooms, kernel corn (yup, a can of corn for colour), lots of chili powder, some water. Play around with amounts of ingredients to suit your taste as it slow cooks. Have lots of toilet paper on hand.  Tellin 'ya, my chili rocks and rolls.
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I can't type out a recipe because I rarely do the same thing and I never measure. I like to use a mixture of ground beef and hot sausage, sometimes steak alone. Then add: Tomatoes, roasted red peppers, onion, habaneros, chili hot beans (if using beans), chili powder, tomato juice, tomato paste, a little sugar, sometimes roasted garlic. I'm sure I'm forgetting something. 
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Dawg Talker
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I always put beer in mine.
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All Pro
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Quote:
I can't type out a recipe because I rarely do the same thing and I never measure.
I like to use a mixture of ground beef and hot sausage, sometimes steak alone. Then add:
Tomatoes, roasted red peppers, onion, habaneros, chili hot beans (if using beans), chili powder, tomato juice, tomato paste, a little sugar, sometimes roasted garlic.
I'm sure I'm forgetting something.
Thats exactly how I make it Jules, steak and all.. I use V8 also..
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Hah! I just made some the weekend before last and I did use V-8. 
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Again, not great with measurements, but this will make 6-8 healthy servings... Grab about 3 lbs. of ground bison meat (can use beef too...) brown that in a skillet with worchestire sauce and some ground black pepper. Add to large pot and keep on low heat. Add 1 can of beef stock, 1 can of chicken stock. Add 1-2 cans of chili beans, depending on how "beany" you want it. Dice up 1 green pepper, 1 red pepper, 1/2 a sweet onion, 2 jalapeno's, and either 1 tomato of a can of diced tomato's and add. Add about a half can of pasta sauce, I use Classico spicy red pepper Add about 1 1/2 tablespoons of chili powder Add about 3/4-1 tablespoon of the following: black pepper red pepper cumin cinnamon (secret Beerdowner ingredient  ) Add about 1/2 cup of a thicker BBQ sauce (I use Stubbs, don't use a thin sauce like Open Pit) While it's still hot and cooking (and assuming non of your buddies are lactose intolerant), add about 1/3-1/2 bag of shredded cheddar cheese and let that melt while stirring in. Trust me, this is good stuff.
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Easy...I'll give you a basic one to start with 1 lb of skirt steak 1 lb of ground beef (bison would work too) 1 lb of bacon 2 Russet potatoes 45-60 oz. of canned whole tomatoes 45 oz. of canned beans (optional) 3 packets of chili seasoning 3-4 jalepenos 3 cans of beer Peel/Dice up the potatoes and get them in some boiling water. Cook them 80% of the way. Get the bacon in the freezer for 10-15 mins to firm it up, but don't freeze it (easier for cutting). Cut it up into 1 inch cubes and brown it in some olive oil and salt/pepper. Take off heat and let it rest to get crunchy. Get the skirt steak in the freezer for 10-15 mins to firm it up, but don't freeze it (easier for cutting). Cut it up into 1 inch cubes and brown it in the bacon drippings. Don't be afraid to use high heat and don't move it around the pot much. Letting it sit will build some color and flavor. Take off heat and let it rest. Then drop the ground beef in the drippings from the first two meats. Brown it...but don't cook it through. Deglaze the pot with a beer. Put the steak and beef into the pot (not the bacon - that's for after) Pour the tomatoes, chili seasoning and the jalepenos into a blender and puree. I like to add about 15 oz of the beans too - it gives it a nice thick texture. Then put this puree mixture and the strained potatoes into the pot with the meat. Depending on the consistancy, add 1-2 beers. Put on low heat for 1 hour. 2 hours would be better. 4 hours would be even better! Don't forget to stir often. Serve in bowls with sour cream, shredded cheese and the bacon pieces from the first step. The crispy bacon makes all the difference. I normally use 6 animals when making chili (cow, pig, chicken, turkey, buffalo and then a mystery meat from the butcher - venison or lamb). 
![[Linked Image]](http://www.dawgtalkers.net/uploads/Punchsmack/punch.gif) “...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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dang that sounds good BD- I might have to try that one myself
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Quote:
I always put beer in mine.
I didn't know chili could be made without beer! Or eaten for that matter too. 
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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I am not going to get into a recipe....all listed work as a basic start.....like Jules....many time i like to us both ground beef and chunked steak.....you don't need ribeye for this....maybe some flank steak....adds a nice contrast of texture. My secret ingredient....add some vinegar.....just play with the amount...start with 2-3 tablespoons....it is hard to get it out once it is in.  Also....chili should be made for the person who likes it mild....prepare a hot sauce mixture on the side for those who like to kick it up a notch....not to say you don't add chili powder or some other spice, but to get the chili flavor without the heat, add cumin.
If everybody had like minds, we would never learn. GM Strong ![[Linked Image]](http://www.dawgtalkers.net/uploads/small-gator-chomp.gif)
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While I'm throwing recipes out there...this is my famous chicken gumbo...as good as the chili is, this kills it - probably one of the best foods I've made/tasted:
What you'll need:
3 boneless, skinless chicken breasts
2 cans chicken gumbo soup concentrate (I use Campbells)
1 jar Classico spicy red pepper pasta sauce
½ bottle hot sauce (I use Cholula)
1 cup red wine
1 bag cut okra (usually frozen)
2 jalapeno peppers
1 jar diced tomatoes
¼ finely diced sweet onion (or onion powder)
black pepper
red pepper
chili powder
garlic powder
herb chicken seasoning
Tony Chachere’s creole seasoning
Uncle Ben’s chicken flavored rice
olive oil
Season chicken breasts with creole and herb chicken seasoning, bake for ~ 30 minutes at 425 degrees.
While baking…
o Empty to cans of gumbo base into large pot, refill cans with water and add to pot, set stove temp to simmer or low heat
o Begin boiling cut okra, if frozen. After boiling for 5-7 minutes, add to gumbo
o Add jar of pasta sauce to gumbo
o Add ¼ to ½ bottle of hot sauce to gumbo (depends how spicy you want the gumbo, I use ½)
o Dice up jalapeno’s and add
o Finely dice up only about ¼ of a sweet onion, and add (or add about 1 tablespoon onion powder)
o Add jar of diced tomatoes
o Add spices (black pepper, red pepper, garlic powder, chili powder, herb chicken seasoning, creole seasoning) – I don’t necessarily measure when I’m adding them, but I’d approximate about ¾ a tablespoon of each – maybe a little less with the chili powder
o Add about a cup of red wine
o Cook chicken flavored rice separately and add to gumbo when finished
o Add about 2-3 tablespoons of olive oil and stir into gumbo
o Cut up chicken into smaller pieces and add to gumbo
o Let the gumbo simmer for another 15 minutes, stirring occasionally
Optional:
Throw in sausage, shrimp, calamari or whatever else you like.
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Instead of using Kidney beans as many do, Try using a couple cans of Pork in beans....alittle diffrent but it's not so beannie, lets you enjoy the peppers & onions in it.... were going easy on the food, but my daughters coming over and she wants to try out a few new margaritta recepies...I love my beer, but will give it a try
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Kidney beans, forgot about those.
gmstrong -----------------
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Quote:
Also....chili should be made for the person who likes it mild....prepare a hot sauce mixture on the side for those who like to kick it up a notch....not to say you don't add chili powder or some other spice, but to get the chili flavor without the heat, add cumin.
Just to add to that, if you do make it a little hotter and somebody at the party wants it mild, have a small bag of Hershey's kisses on hand, drop one in their bowl, stir it around until it melts and that will take the edge off of the spiciness... or if you don't want to go buy Hersey's kisses, a tablespooon of peanut butter usually works too.
yebat' Putin
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That is close to my chili but I also add two small can's of green chilie's, and one large shreaded carrot.
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I'm a little odd when it comes to Chili,, I don't like the beans that some put in it,.,, So I do it a little differently I guess. Portions I make are for 2 people so you need to think about it for however many you are feeding. 1 LB ground Chile meat (the butcher will grind it special for you if you ask) Brown up and let drain, set aside for use later. (add salt and pepper to taste as you brown it) Mix the following items in a blender One Onion One Green Pepper 5 cloves of Garlic (fresh stuff man) One stock of celery Chili powder Salt Pepper (fresh ground of course) Cumin powder Splash of water Grind that up in a blender Add in 1 can of Hunts (or your favorite brand) Tomato Sauce and a can of water (15 oz can) Blend again Then, if you got any guts at all add this stuff Quote:
Satan's Blood
800,000 Scoville Units in a bottle that's a cross between a test tube and a beeker -- real Laboratory issue! Satan's Blood is The Ultimate Heat for the Ultimate Chilehead!
you, the buyer, hereby agree and affirm that in exchange for the purchase of hot sauce from Heather's Heat and Flavor, Inc., certain conditions and promises are required:
1. These products are extremely hot. I, the buyer, will use them with extreme care and in accordance with the labels on each sauce. These products can cause serious injury if directly consumed, ingested and/or applied to the eyes, or any other bodily organs.
2. These hot sauces are to be used at my own risk, and I fully understand the potential danger if handled improperly.
3. If I give any of these products as a gift, I will make the recipient fully aware of the potential danger if handled improperly, or directly consumed.
4. I hereby disclaim, release, and relinquish any and all claims, actions and/or lawsuits that I, or any of my dependents, heirs, or family members may have relating to any damage and/or injury that results, or is alleged to have resulted, from the use, consumption, ingestion, and/or contact of any bodily part or organ of or from any hot sauces purchased from Heather's Heat and Flavor, Inc.
5. I am not inebriated, and I am fully able to make a sound decision about the purchase of these products.
$17.99 / 1.35oz Bottle
You can buy this at: http://www.heatandflavor.com/ They have two stores in the Cleveland area, Legacy Villiage or Hudson.. or you can buy it over the internet as well.
BE CAREFUL WITH THIS STUFF... it will eat the chrome off a bumper 
I recommend that you take a toothpick, dip it into the Satans Blood,, maybe a half inch or so.. then Swirl it around in the mixture you just made in the blender.. Then blend it a little..
Taste it, then wait a minute.. if you like it and want more, then do it again and again until you get to the desired HOT..
Once you have achieved the level of hot you want, put the Blender mixture into a cooking pot,, add in the ground Chili meat and let simmer for an hour or so..
BOOM,, you have Chili my way..
Enjoy yourself..
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.”
Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe."
Damanshot
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Quote:
That is close to my chili but I also add two small can's of green chilie's, and one large shreaded carrot.
I play around with "other" ingrediants each time I make a batch. Sometimes I'll add onions or peppers. I never thought to shred a carrot, I'll try that next.
And Daman, I prefer the beans but I've always wanted to try my chili without them. I know traditionalists don't use beans.....but I think they add a great texture (especially if you blend some with the tomatoes)..
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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Dang I'm hungry!!!
I knew my Brownies wouldn't let me down... thanks guys.... I may end up taking several ideas and just making my own receipe... but some very good ideas!!!!
<><
#gmstrong
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*Rushing out to by stock in Charmin as we speak*
I AM ALWAYS RIGHT... except when I am wrong.
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Quote:
Just to add to that, if you do make it a little hotter and somebody at the party wants it mild, have a small bag of Hershey's kisses on hand, drop one in their bowl, stir it around until it melts and that will take the edge off of the spiciness... or if you don't want to go buy Hersey's kisses, a tablespooon of peanut butter usually works too.
Are you serious? I have to make my chili pretty lame so the kid will eat it. This would help, and he'd get a kick out of the kiss or PB in it.
And into the forest I go, to lose my mind and find my soul.
- John Muir
#GMSTRONG
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And if you want a little more concentrated power, look for two other sauces:
"One Million Scoville" and "Cool Million Extract" are like Satan's Blood in that they are made from extracts, but they both claim a full 1 Million Scoville.
Of course, if you've bumped your head on the Stupid Tree and need hotter, look for a product called simply "The Source". It is $100 per ounce, but it is nearly PURE Capsaicin extract... 7.1 Million Scoville.
In the more "sane" neighborhood, there is "Blair's 3am" (1.5M-2.0M Scoville) and Maddog 357 (reportedly about 6.0M Scoville).
I'd give a link to some of these, but my link would get deleted due to the names used on some of the other hot sauces... not to mention some of the reviews (though they are hilarious!).
Ok, this is it... just found "Blair's 6AM Limited Edition": on the LOW END, it weighs in at 10.5 Million Scovile and goes right up to the maximum possible of 16 Million !!!!
This is Hell on Earth in a Bottle. $125 for 2.5oz
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
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You can buy all types......and that is the way to heat a product.
Too many chili cooks somehow confuse spice with heat.
Cajun food is spicy, but contrary to what some people think, it isn't really a "hot" food......not until you add whatever it is you want to add....to your portion.
I don't mind heat....use hotsauce all the time.....but everybody is different.
When you are cooking for a group, the best thing to do is go easy on the heat and allow people the option of sounding a fire alarm if they wish...it doesn't do much to cook the stuff so the flavor is going to be the same no matter if you add it while cooking or as you plate the dish.
If everybody had like minds, we would never learn. GM Strong
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My nefew had something like this, I took a frito and dipped one little corner of it anad eat it, it dropped me to my knees within seconds of eating it, my mouth was watering eyes burning, but my sinuses were clear......I've never had anything so hot in all my life and I love hot foods.....but as I get old I find they dont like me as much anymore.
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I like hot food but not so hot that you can't taste anything else in the food. That's a waste to me.
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Just dont put too much in, or it makes it too sweet.
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Quote:
Are you serious? I have to make my chili pretty lame so the kid will eat it. This would help, and he'd get a kick out of the kiss or PB in it.
Of course I'm serious. I've never lied to you as far as you know.
yebat' Putin
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Quote:
I like hot food but not so hot that you can't taste anything else in the food. That's a waste to me.
I agree...you can eat just about anything if you put enough hotsauce on it......but why, if it is good??
If everybody had like minds, we would never learn. GM Strong
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Quote:
I agree...you can eat just about anything if you put enough hotsauce on it......but why, if it is good??
Same for me when it comes to a good steak, why smother it in steak sauce? or God forbid! Katchup.
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Forums DawgTalk Tailgate Forum Chilli cookers I need your help!
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