I think the grayish-purple ones are better.
That is what the store label said "chili peppers."quote:Originally posted by Dom'n'Vin'sDad:quote:Originally posted by Bella Donna:
5 chopped chili peppers (the greenish-yellow kind)
Well that sure narrows it down, Bella....
quote:Originally posted by Bella Donna:
That is what the store label said "chili peppers."
Did the label also have printed on it "the greenish-yellow kind"?
I think it is very hard to make the same chilli twice, but make sure there is plenty of meat and not that many beans, if any!
Time to bump this thread; I'm guessing there are some excellent new recipes out there or some old ones that have since been updated. I will be making chili this weekend but would like to try a new recipe. Recs from the chili aficionados are much appreciated! 
Beef Chili Recipe
1 large can tomatoes, cut up
1 10 ounce can chopped tomatoes
2 green chili peppers
2 cup. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef stew meat, cut into 1" cubes
2 cups. chopped onion
1 1/2 c. chopped celery
2 15-ounce cans black, beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
In a 6 quart crock cooker combine both cans of undrained tomatoes, tomato juice, chili powder, cumin, oregano, and garlic.
Stir in the meat, onion, celery, and sweet pepper.
Cover;
cook on low-heat setting for 8 to 10 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more.
Spoon into bowls. Top with shredded Mexican Cheese, scallions, cilantro, and two small jalapeno peppers.
Makes 10 servings
Serve with Dos Equi beer
1 large can tomatoes, cut up
1 10 ounce can chopped tomatoes
2 green chili peppers
2 cup. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef stew meat, cut into 1" cubes
2 cups. chopped onion
1 1/2 c. chopped celery
2 15-ounce cans black, beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
In a 6 quart crock cooker combine both cans of undrained tomatoes, tomato juice, chili powder, cumin, oregano, and garlic.
Stir in the meat, onion, celery, and sweet pepper.
Cover;
cook on low-heat setting for 8 to 10 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more.
Spoon into bowls. Top with shredded Mexican Cheese, scallions, cilantro, and two small jalapeno peppers.
Makes 10 servings
Serve with Dos Equi beer
Beans, FLWS? Say it ain't so!
quote:Originally posted by Board-O:
Beans, FLWS? Say it ain't so!
Erin's recipe, not mine.
Of course we can run beanless.
Thanks FLWS, but this might be the deal breaker.quote:Originally posted by FL Wino Spouse:
cook on low-heat setting for 8 to 10 hours.
Here's my favorite:
Kitchen Sink Chili
2 Slices Bacon
1 lb Meat (Venison works very well) or Beef
1 Medium Onion, chopped
1 Stalk Celery, chopped
2 Cloves Garlic, minced
1 28 oz can tomatoes cut up
1 12 oz beer
1 tablespoon hot pepper sauce
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 15 ½ ounce can red kidney beans, drained
½ cup olives, halved
½ cup raisins
1 ounce unsweetened chocolate
1. In a large saucepan or Dutch oven cook bacon slices until crisp. Remove, drain, and crumble bacon, reserving drippings in saucepan. Set Bacon aside
2. Cook meat in drippings until brown. Add onion, celery, and garlic and cook until onion is tender. Do not drain.
3. Stir in undrained tomatoes, beer, hot pepper sauce, chili powder, salt and ground Cinnamon. Bring to boiling, reduce heat and simmer, uncovered, about an hour or to desired consistency, stirring occasionally.
4. Stir in beans, olives, raisins, and chocolate. Simmer uncovered 5 minutes more or until chocolate is melted and mixture is heated through.
5. Garnish with crumbled Bacon and serve.
Serves 6
Kitchen Sink Chili
2 Slices Bacon
1 lb Meat (Venison works very well) or Beef
1 Medium Onion, chopped
1 Stalk Celery, chopped
2 Cloves Garlic, minced
1 28 oz can tomatoes cut up
1 12 oz beer
1 tablespoon hot pepper sauce
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 15 ½ ounce can red kidney beans, drained
½ cup olives, halved
½ cup raisins
1 ounce unsweetened chocolate
1. In a large saucepan or Dutch oven cook bacon slices until crisp. Remove, drain, and crumble bacon, reserving drippings in saucepan. Set Bacon aside
2. Cook meat in drippings until brown. Add onion, celery, and garlic and cook until onion is tender. Do not drain.
3. Stir in undrained tomatoes, beer, hot pepper sauce, chili powder, salt and ground Cinnamon. Bring to boiling, reduce heat and simmer, uncovered, about an hour or to desired consistency, stirring occasionally.
4. Stir in beans, olives, raisins, and chocolate. Simmer uncovered 5 minutes more or until chocolate is melted and mixture is heated through.
5. Garnish with crumbled Bacon and serve.
Serves 6
I've always loved Bobby Flay's recipe (which can be found on the FN website for free). What always amazes me is how much chili powder really good chili requires! I've made a slight variation by adding several different types of fresh chilis (Anaheim, New Mexico, Banana, Poblano) diced and sauteed with the diced onion. I find a more complex chili flavor comes through. Just fine without, though.
BRR - I use the same recipe. As a matter of fact I just finished the last bowl of it for lunch a few minutes ago. It has the perfect balance of heat.
quote:GWASH
Watch out for the bean police. I got nailed for beans, and so far you have escaped.
Kin we have some more beans, Mr. Taggart?
Just made some kick @ss chili the other night!
1lb ground beef
1lb ground venison sausage
1 can kidney beans
1 can pinto beans
2 cans peeled tomato(fresh blanched in season)
1 can crushed tomato
2 tall cans vegetable juice
few tbsp chili powder
few tbsp cumin
2 onions
1-2 green peppers
sliced mushrooms
1lb ground beef
1lb ground venison sausage
1 can kidney beans
1 can pinto beans
2 cans peeled tomato(fresh blanched in season)
1 can crushed tomato
2 tall cans vegetable juice
few tbsp chili powder
few tbsp cumin
2 onions
1-2 green peppers
sliced mushrooms
kidney/pinto/black beans. tomatoes, bell pepper, onion. garlic, coriander, cumin, chili powder. now the important part. mole paste. seriously good stuff. 
This is my locally famous recipe...
1/4 cup corn oil; 1 lb cubed lean chuck steak; 2 lbs ground sirloin; 1 lb medium ground pork; 2 medium cooking onions, chopped; 1 shallot, finely chopped; 5 medium cloves garlic, sliced; 3 small or 2 large fresh habanero peppers, deribbed and seeded; 1 tsp. ancho chili powder; 2 tbsp. Mexican oregano; 2 tbsp. cumin powder; 1 tsp. cumin seed; 1 tsp. fresh ground black pepper; 1 28 oz. can whole Roma tomatoes; 1 small can (3-4 oz.) Roma tomato paste; 3 19 oz. cans Romano beans; 2 19 oz. cans red kidney beans; 1/4 cup naturally brewed soy sauce; 1 12 oz. bottle Heineken beer.
Heat oil in large cooking pot; add meat and fry on med-high heat for about 3 minutes, breaking up large lumps. Add onion, shallot, garlic, habaneros and the herbs and spices. After another 3 minutes add tomatoes and tomato paste; stir well. Next add drained/rinsed beans, the soy sauce and the beer. Cover and lower heat to simmer, cooking slowly for the next 2-4 hours, stirring occasionally. The longer the better; this recipe would work fine in a slow cooker with the above preparation followed up to the simmering point. Makes plenty of servings and can be frozen as well.
1/4 cup corn oil; 1 lb cubed lean chuck steak; 2 lbs ground sirloin; 1 lb medium ground pork; 2 medium cooking onions, chopped; 1 shallot, finely chopped; 5 medium cloves garlic, sliced; 3 small or 2 large fresh habanero peppers, deribbed and seeded; 1 tsp. ancho chili powder; 2 tbsp. Mexican oregano; 2 tbsp. cumin powder; 1 tsp. cumin seed; 1 tsp. fresh ground black pepper; 1 28 oz. can whole Roma tomatoes; 1 small can (3-4 oz.) Roma tomato paste; 3 19 oz. cans Romano beans; 2 19 oz. cans red kidney beans; 1/4 cup naturally brewed soy sauce; 1 12 oz. bottle Heineken beer.
Heat oil in large cooking pot; add meat and fry on med-high heat for about 3 minutes, breaking up large lumps. Add onion, shallot, garlic, habaneros and the herbs and spices. After another 3 minutes add tomatoes and tomato paste; stir well. Next add drained/rinsed beans, the soy sauce and the beer. Cover and lower heat to simmer, cooking slowly for the next 2-4 hours, stirring occasionally. The longer the better; this recipe would work fine in a slow cooker with the above preparation followed up to the simmering point. Makes plenty of servings and can be frozen as well.
For lunch today.
had the Erin special chili. Liked the way she made it.
had the Erin special chili. Liked the way she made it.
Lots and lots of people posted on this thread whom we don't hear from any more. And some pretty funny stuff too!
(bump)
I made my first batch last night and I was thinking that I would like to try a new recipe or two, so I found this thread. There are some interesting ideas here, and, as an added bonus, Bella Donna made several posts.
I made my first batch last night and I was thinking that I would like to try a new recipe or two, so I found this thread. There are some interesting ideas here, and, as an added bonus, Bella Donna made several posts.
quote:Originally posted by PurpleHaze:quote:Originally posted by wineismylife:
Still a little early for us PH. It was in the high 80s here today!
Sorry, wiml. Forgot about you guys down there!
Pulled this recipe from Epicurious today on a whim. Made it with no alterations, and it was truly delicious. A keeper. Especially the beans!!!
BEEF AND BEAN CHILI
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Bon Appétit - September 2002
PH
I've been using this as my "base" recipe for chili with beans for a while now. A few tweaks thrown in over the years has made it better:
1) When sauteeing the onions, throw the dry spices in with the onions after a minute or two. This allows the spices to "bloom" and adds considerable concentration of flavor. Stir frequently.
2) I use more garlic and jalapenos. Just because.
3) I found the flavors lacked a little something on the mid-palate. I've started pureeing up a small can of chipotle peppers in adobo and adding a couple of healthy tablespoons of the puree along with the wet ingredients. Adds a nice warm heat and some smokiness that really works well. Freeze up the leftover paste for future use. It keeps forever.
4) 1/2 cup of dark beer either in place of some of the broth or in addition. Anything dark with low hoppiness addes another layer of flavor.
PH
quote:Originally posted by gigabit:
(bump)
I made my first batch last night and I was thinking that I would like to try a new recipe or two, so I found this thread. There are some interesting ideas here, and, as an added bonus, Bella Donna made several posts.
I honestly think I like the "Bella shopping for food" posts even more than her cooking posts.
Made another batch of chili today and will freeze it up into bricks tonight in case I need to pull something to warm up during the power outages we're likely to experience. A fresh loaf of freshly baked cheddar jalapeno bread should pair nicely.
PH
Some of my secret ingredients are:
A spoonful of unsweetened cocao powder (similair to the unsweeted shocolate or mole that others have mentioned)
A half teaspoonful of instant coffee (adds great darkness and richness)
3/4 cup of ground tortilla chips. Helps it thicken and adds a flavour you can't place but adds to the whole.
A spoonful of unsweetened cocao powder (similair to the unsweeted shocolate or mole that others have mentioned)
A half teaspoonful of instant coffee (adds great darkness and richness)
3/4 cup of ground tortilla chips. Helps it thicken and adds a flavour you can't place but adds to the whole.
quote:Originally posted by PurpleHaze:
BEEF AND BEAN CHILI
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Bon Appétit - September 2002
PH
OK, I'm going with this recipe for my next batch. If it's half as good as the Baked Ziti recipe you shared, I'll be very pleased.
You've got an awesome Chili recipe, PH, but no surprise there.
On that note, I'd highly recommend the inclusion of Urfa Biber. An absolutely fantastic Turkish spice. A touch smoky in taste and less 'hot' than many spices but it subtly build into a bit more complex and longer lasting heat. You'd love this spice, PH! I pick it up at a Turkish grocer here in town. Seek this out!
On that note, I'd highly recommend the inclusion of Urfa Biber. An absolutely fantastic Turkish spice. A touch smoky in taste and less 'hot' than many spices but it subtly build into a bit more complex and longer lasting heat. You'd love this spice, PH! I pick it up at a Turkish grocer here in town. Seek this out!
Will do, KSC.
gig, have fun with the chili. It may be needing some tweaking to adjust to your tastes. Definitely give it a day in the fridge and start eating on day 2. That ziti is friggin' delish. Making a batch this month, for sure.
PH
gig, have fun with the chili. It may be needing some tweaking to adjust to your tastes. Definitely give it a day in the fridge and start eating on day 2. That ziti is friggin' delish. Making a batch this month, for sure.
PH
I made PH's chili recipe above yesterday around lunch time and ate it for dinner. Very good, what I'd call traditional chili. The jalapenos had a bit of up front early heat, but never spread across the face to make you feel it was overly hot. The only adjustments I made were out of necessity. Used a bit more jalapeno than what it called for (cut too much), and the 1/4 c of chili powder was a combination of chili powder, ancho, chipotle and cayenne powders.
I've been making a Bobby Flay chili recipe the past few years, while very good and deeply flavored it's a PIA to make and not cheap.
I will be using this recipe again. Thanks
I've been making a Bobby Flay chili recipe the past few years, while very good and deeply flavored it's a PIA to make and not cheap.
I will be using this recipe again. Thanks
Making PH's Chili (with the Urfa spice) and now simmering on the stove.
Will follow up with how it turns out.
Will follow up with how it turns out.
I'll check this Urfa stuff out soon, KSC. Hope the chili comes out well for you! It's a great "base" recipe so you can riff off it to your heart's content.
snipes, also glad you liked it. It's not a showstopper, but a great canvas to play around with.
I can't recommend "blooming" the dry spices enough. I've been doing this with many recipes since the concept was first brought to my attention some years back, and the level of flavor created by this process is truly worth taking the time......
PH
snipes, also glad you liked it. It's not a showstopper, but a great canvas to play around with.
I can't recommend "blooming" the dry spices enough. I've been doing this with many recipes since the concept was first brought to my attention some years back, and the level of flavor created by this process is truly worth taking the time......
PH
fwiw, I NEVER make chili the day I plan to eat it any more. At least one extra day, prefereably two with a couple of reheats makes a world of difference in integration of flavor and thickness/texture...... KSC, I'll look forward to a series of tasting notes....
PH
PH
After letting the Chile assimilate for a few days, I tasted tonight. Very nice indeed. Your remark, PH, about it being a 'canvas' to work with is spot on. So much there, really, underneath. But it could use a touch more complexity and smokiness. I did it per the recipe which toned it down just enough for the 12 yr old to enjoy (borderline for her on the heat).
What I did not do (saw it too late) was 'bloom' the dry spices and I will be sure to add the beer next time. This is a great base to work with. Well done!
What I did not do (saw it too late) was 'bloom' the dry spices and I will be sure to add the beer next time. This is a great base to work with. Well done!
I'm guessing the chipotles didn't make it into the mix? If you want a touch of smokiness without excess heat that puree is essential! The bloom is a big help in opening up the flavors of the dry spices. I've done this more often in other dishes given the opportunity and have always found it to be a great improvement!
PH
PH
quote:Originally posted by PurpleHaze:
I'm guessing the chipotles didn't make it into the mix?
PH
Nope. It will next round
Chipotle in adobo sauce. Blast it with your immersion blender until it's super smooth. I put 4 healthy TBS+ into my current batch and it adds a lovely smokiness on the mid-palate...... I'll use a TBS of cocoa powder in my next batch to get a little mole thing going on.
PH
I'll use a TBS of cocoa powder in my next batch to get a little mole thing going on.PH
quote:Originally posted by PurpleHaze:
it adds a lovely smokiness on the mid-palate
Was wondering if you'd catch that.... 
PH
PH
Ok all this talk about the ziti recipe..I searched and didn't find it. Anybody care to share?
quote:Originally posted by PurpleHaze:
Will do, KSC.
gig, have fun with the chili. It may be needing some tweaking to adjust to your tastes. Definitely give it a day in the fridge and start eating on day 2. That ziti is friggin' delish. Making a batch this month, for sure.
PH
just made some chili this weekend
5 lbs of beef 85% / 15%
1 lb of hot pork sausages (remove from casing)
5-6 big ripe tomatoes
1/2 cup of chipotle hot sauce
1/4 cup of minced garlic
2 cans of red kidney beens
1 whole onion
1 whole green pepper
3 tbl spoons of sugar
tbl spoon of coriander
tbl spoon of cumin
2 tbl spoons of apple cider vinegar
1 cup of paprika
Enough salt to taste.
Enough black pepper to taste.
Some of your favorite hot chili peppers to taste.
(I must admit the measurements are estimates as I add and taste)
Brown onions and green peppers first together, as onions start browning throw in the garlic, sugar.
salt the beef and throw it into the onion mix. Lightly cook then mix in the pork.
Add tomatoes and the rest of spices, mix well, bring to boil then move to simmer.
Add beans 30 minutes before serving.
5 lbs of beef 85% / 15%
1 lb of hot pork sausages (remove from casing)
5-6 big ripe tomatoes
1/2 cup of chipotle hot sauce
1/4 cup of minced garlic
2 cans of red kidney beens
1 whole onion
1 whole green pepper
3 tbl spoons of sugar
tbl spoon of coriander
tbl spoon of cumin
2 tbl spoons of apple cider vinegar
1 cup of paprika
Enough salt to taste.
Enough black pepper to taste.
Some of your favorite hot chili peppers to taste.
(I must admit the measurements are estimates as I add and taste)
Brown onions and green peppers first together, as onions start browning throw in the garlic, sugar.
salt the beef and throw it into the onion mix. Lightly cook then mix in the pork.
Add tomatoes and the rest of spices, mix well, bring to boil then move to simmer.
Add beans 30 minutes before serving.
quote:Originally posted by ibwino:
Ok all this talk about the ziti recipe..I searched and didn't find it. Anybody care to share?
I have it in a PDF. Post an e-mail address and I'll shoot it out to you.
PH
scp2@swbell.net
Thanks
Thanks