Calling All Chefs

[tangledupinblue]

IT IS FREEZING HERE!

OK, my great threadhead chefs. I have always used the same chili recipe and would LOVE to change it up a bit.

Mel? I know you have to have one? IB? I can taste yours now!
Amyloves? MzJoey? Kitten? PC? I know mini pc has to love chili!
Amyp? I can see you pouring wine as you are stiring your chili.....

Any Canadian chili recipes Lis or Saturn??

How about you thead guys?

Anyone I missed, please add your secret recipe!

[Amy Winette]

Um . . . I "make" chilli with a can opener and microwave ;)

[tangledupinblue]

I knew it. HA HA> BUT, you always have the best wine sitting right next to you when you hit the button on the microwave!!! :D

[pokerchick66]

Here's a super easy one and it's healthy, too. And pretty with the different colored beans.

1 lb. ground turkey
1 packet mild chili seasoning
1 can chili beans
1 can dark red kidney beans
1 can black beans
1 can white beans (Northern or Navy)
2 cans petite diced tomatoes

Brown ground turkey, drain. Add seasoning packet, 4 cans of beans (juice and all), 2 cans tomatoes (juice and all). Stir and bring to a boil then lower heat and simmer for 30 to 40 minutes. Voila!

Easy, huh?

[tangledupinblue]

I really like using many different beans. Thanks PC.

[dank_bass]

I really like using many different beans. Thanks PC.

Try a dash of Cocoa Powder, many award winning recipes employ this tactic, especially if you're going reall spicy.

I improvise when I cook, so I cant offer up a recipe

[Azeater]

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the lamb to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.



Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.

[Staxsun]

That looks good. This one's a little easier.

Gourmet Chili

1 1/2 pounds of Ground Beef
1 large onion, chopped
4 strips bacon, fried-crisp, and diced
2 (4 ounce) cans mushroom stems and pieces
1 (1 pound) can tomatoes
1 (8 ounce) can tomato juice
1 (1 pound) can pinto beans
1 (1 pound) can red beans
1 (1 pound) can chili beans
1 package Williams Chili Seasoning (or other)
1/4 cup parsley flakes
1/4 cup chives

Brown beef with onion and bacon. Add mushrooms. Add remaining ingredients. Cook slowly for 1 1/2 hours. Serves 8-10. Excellent and very easy.

To alter to taste you can add some garlic and/or make the tomatoes the Rotel with green chilies.

[glinda]

I use lots of garlic and add about 1 cup of my favorite salsa: Frontera Chipotle.

[tangledupinblue]

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the lamb to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.



Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.

HOLY S$^(!!! I have now just ran into the kitchen and added honey to my pot, but I do believe I hit many of the other spices. I needed some sweetness though.

My fingers are burning from the peppers. Don't pick ones nose while making chili!

Thanks eveyone. I am like you Dank, I just make things and they turn out great.
I thought maybe Mel would offer me some Nutria recipes. YIKES!!!

[grisgris]

Tangie, I ain't cookin no nutria rat. I use venison instead of ground beef.

[Cleophus]

One thing that I've found kicks butt is making your own chili powder.
Get, say, 3 anchos and 3 New Mexicos (dried). Put 'em in a 350-degree oven for ~6 minutes (until fragrant & puffy). When they've cooled, remove stems & seeds; tear 'em into pieces, then put em in a (cleaned) coffee grinder for 30-45 seconds.

Make sure to thoroughly clean your coffee grinder when done. :-)

Adding ~1 oz. of (unsweetened) chocolate is a nice touch too.

And if you need to thicken your chili, I recommend masa harina over corn starch.

[MzJoey]

One thing that I've found kicks butt is making your own chili powder.
Get, say, 3 anchos and 3 New Mexicos (dried). Put 'em in a 350-degree oven for ~6 minutes (until fragrant & puffy). When they've cooled, remove stems & seeds; tear 'em into pieces, then put em in a (cleaned) coffee grinder for 30-45 seconds.

Make sure to thoroughly clean your coffee grinder when done. :-)

Adding ~1 oz. of (unsweetened) chocolate is a nice touch too.

And if you need to thicken your chili, I recommend masa harina over corn starch.

Cleo...do you have two coffee grinders? doesn't it affect your coffee??
I char my chilies on the barbeq or on a dry cast iron skillet, then wrap em in plastic or paper towels and peel off the skin...

Oops i didn't read the "dried" part of the chilies....i do the above with fresh chilies.

Moni, i like to use pinto beans instead of the cuban black beans, i use stewing meat instead of ground meat. If you don't have any masa harina, just try soaking a corn tortilla in some warm water and breaking it down, I don't care if it doesn't break down all the way, but if you do you can give her a whirl in the blender or sumptin...you can add it into the sauce and it thickens up right nice.

[Cleophus]

Only one coffee grinder, so I clean the heck out of it before and after (Q-Tips, etc.)!

[tangledupinblue]

One thing that I've found kicks butt is making your own chili powder.
Get, say, 3 anchos and 3 New Mexicos (dried). Put 'em in a 350-degree oven for ~6 minutes (until fragrant & puffy). When they've cooled, remove stems & seeds; tear 'em into pieces, then put em in a (cleaned) coffee grinder for 30-45 seconds.

Make sure to thoroughly clean your coffee grinder when done. :-)

Adding ~1 oz. of (unsweetened) chocolate is a nice touch too.

And if you need to thicken your chili, I recommend masa harina over corn starch.

I hear a Chili cook off coming on.... This is great. AS MY NOSE AND FINGERS BURN.....

Thanks Mel. Love ya baby!:)

[MzJoey]

Caffeine freak here, hence the worried coffee grinder question...haha!

[bluedog]

Here's a super easy one and it's healthy, too. And pretty with the different colored beans.

1 lb. ground turkey
1 packet mild chili seasoning
1 can chili beans
1 can dark red kidney beans
1 can black beans
1 can white beans (Northern or Navy)
2 cans petite diced tomatoes

Brown ground turkey, drain. Add seasoning packet, 4 cans of beans (juice and all), 2 cans tomatoes (juice and all). Stir and bring to a boil then lower heat and simmer for 30 to 40 minutes. Voila!

Easy, huh?

my recipe is real close to this but I add a can or two of Cambells tomato soup to sweetened the deal! I like spicy & sweet. I think that is a northern thang but this southern gal likes it that way.

[Orleansnj]

while we cook a lot - my favorite lazy recipe is to get some ground meat, some ground pork, brown and add to tabasco brand chili mix.....good and fast.

[pokerchick66]

my recipe is real close to this but I add a can or two of Cambells tomato soup to sweetened the deal! I like spicy & sweet. I think that is a northern thang but this southern gal likes it that way.

That sounds good, blue. I might try that as I think mine needs a tad more tomato. And the cocoa powder sounds interesting, too.

[tangledupinblue]

Let's just add a Hershey Bar and call it a day!

[bluedog]

mmmmm hersheys! ... like i haven't had enuff chocolate today:rolleyes:

[Orleansnj]

Only one coffee grinder, so I clean the heck out of it before and after (Q-Tips, etc.)!

Super hint - to clean your coffee grinder after doin' spices - grind up a bunch of rice a couple of times and then brush it out with something like a pastry brush or a dry paper towel.... seems to work amazin'

[Cleophus]

Cool -- thanks for the tip!
Sounds a lot easier than "detailing" my grinder w/ Q-Tips. :-)

[Orleansnj]

yeah - and avoids the q-tip lint thingies....... ha ha ha...ROFLMAO.

[bluedog]

Super hint - to clean your coffee grinder after doin' spices - grind up a bunch of rice a couple of times and then brush it out with something like a pastry brush or a dry paper towel.... seems to work amazin' huh ... interesting I'll have to try that! good tip:)

[funkkjunkie]

Cleophus, what the hell do you have in your mouth?!

I just made chicken chili last week. I boiled some chicken breasts with celery and onion, salt and pepper.Chopped those up, sauteed and onion and a bunch of garlic and added
a couple large cans tomatoes that i squished thru my fingers
can tomato paste
can kidney beans
can black beans
chili powder-couple tablespoons
cumin
oregano
Used the broth from the chickens too.

Speaking of salsa, here's my simple recipe:
1 can of tomatoes (or 4cups fresh in summer)
1 Tablespoon onion
4 cloves garlic
dash of sugar
1/2 cup cilantro
2 tsp cumin
couple jalapenos or peppers of your choice

Blend in food processor.

[Blitzzzzz]

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the lamb to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.



Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.
Yeah, Az! I'm licking my chops!:cool: