DawgTalkers.net Forums DawgTalk Tailgate Forum Anyone have any good chili recipes?

I am thinking of making a huge chili dinner for a bunch of Marines plus my family sometime next week. My chili is just ok... anyone have any kick butt chili recipes? Hot hot hot, but not so hot that you can't taste anything but the hot.

There were some pretty good recipes posted a few months back on a thread as I remember. I'll look for it.

Here it is:


https://www.dawgtalkers.net/showflat.php?...true#Post343137

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but not so hot that you can't taste anything but the hot.

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No Comprende

Thanks hun!

Instead of Kidney beans make a pot with Pork & beans, kinda diffrent, but just as good,


We make ours with the following:

Hamburg
Pork & Beans
Jar of Mild Salsa (instead of canned Tomatoes)
Packet of Chilli powder

add a few Onions or hot sause depending on who all will be eating,

Bye the way, serve some homemade corn bread with the chilli....Wow

I don't usually like chilli as a main dish, but that sounds pretty good!
I just hate kidney beans... I think that's the main problem. I do like to dip those pepper Doritos with some melted cheese... hmm.

Couple cans of Tomato Puree, ground beef, ground sausage, kidneye beans, chili powder and use Doritos instead of crackers.

That's all you need!!

This one is smokin" hot.....but with great flavor.
you can back off on some heat if you want but don't change it much.
This will make a batch big enough for maybe 15 people.

* 2 pounds lean ground beef
* 1 onion, chopped
* 2 red bell peppers, seeded and diced
* 2 jalapeno peppers, seeded and diced
* 4 cloves garlic, minced
* 1/2 cup chili powder
* 1/4 cup ground cumin
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (6 ounce) can tomato paste
* 4 (15 ounce) cans kidney beans with liquid
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 (7 ounce) can chipotle peppers in adobo sauce
* 1 quart water, divided
* 1/4 cup all-purpose flour
* 1 tablespoon rice vinegar


1. In a large pot over medium-high heat, cook beef until brown. Drain and return to pot. Stir in onions, bell peppers and jalapenos and cook until tender. Stir in garlic and cook 1 minute more. Season with chili powder, cumin, salt and pepper. Stir in the tomato paste and kidney beans with their liquid.
2. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
3. Combine the remaining 1 cup water with the flour in a jar and shake to combine. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.

Top off with some cheese and sour cream when serving makes it even better.

Most of the time I use half beef and half italian sausage.
If you do want to cut back some on the heat, cut back on the chili powder and cumin and only add one small jalepeno. The chipolte peppers are pretty important for the killer flavor so I never cut back on those.