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Discussion in 'Bad Dog Cafe' started by chet again, Dec 31, 2019.
Check this one out:
and watch from around 8:15.
Yum! No recipe here...I freestyle chili. He adds spices like I do. I usually add a small can of RoTel and a little Coca Cola (if I have it)...two types of kidney beans. I'll use any meat we have.
I experiment with chili recipes, but the constants are ground sausage to replace ground beef, cumin, sage (sometimes in the form of sage sausage), dark red kidney beans, diced onions, chili peppers, and diced tomatoes.
I just made a batch: 3 lbs browned & drained ground venison + ground beef, 1 big can diced tomatoes + 2 fresh cut tomatoes, one-two large white onions, chopped jalapeño I get from a friend’s garden, 4-6 cans pinto, kidney and black beans, 4-6 tbsp of chili powder, a tsp or so of cumin, garlic, one small can of Hormel Chili No Beans (!), a bit of salt to taste, ground pepper and lastly about 1-1.5 tbsp sugar or honey to smooth those tomatoes a touch. Simmer and serve after onions are just cooked to those who like heat, simmer longer to sweeten the jalapeño for little kids etc. Serve with chopped sweet onion & grated or sliced cheddar. Mmm mmm...
"Got Homemade Chile Recipes?"
Like, Voodoo Chile?
Crockpot for 6hrs with
A few of my brooks buddies and stewed tomatoes
Once in awhile Wick Fowler’s game plan.
Anymore I just add salsa to cooked pinto beans...
Once I had Texas/competition chili (chunk meat/no beans ) that’s now how I prefer to make it .
I have a homemade chili recipe.
Or were you looking for good recipes?
Here's the real deal...
Engel’s Funky Chili
½ lb bacon (the cheaper, fattier, the better)
1 lb hot Italian sausage
1 lb ground beef
1 lb cubed beef (I like to use 2 or 3 small round steaks) ½ to ¾ inch cubes
meat du jour (a little venison is nice and goes a long way)
Cut the bacon into very small pieces (diced), and cook until well done. Place in large stock pot. Brown the hot Italian sausage and ground beef. Drain and remove to stock pot. In a skillet over high heat, add a teaspoon of olive oil, then add cubed beef. Sear. It is not neccesary to cook beef all the way through, as it will finish off while simmering in the chili. Remove to stockpot.
1-2 tablespoons olive oil
1 to 2 onions, minced
6 cloves garlic, minced
6 fresh jalepeno peppers, stemmed, seeded, and minced (serrano peppers work well)
½ teaspoon salt
Celery and/or carrots can also be added for texture. A carrot or two provides a little sweetness and can help balance the heat of an aggressive jalepeno load.
Cook, stirring often over medium-high heat until the veetables are softened, 6-8 minutes. Place in stock pot with meat.
Toast in a skillet for 2 to 3 minutes, ¾ cup chili powder, 2-3 teaspoons cumin, fresh ground black pepper, and a dash of salt. Add to stock pot.
Stir in to stock pot:
2 15 oz. cans diced tomatoes (I use the pre-flavored varities)
3 cups chicken stock
3 cups water
2 cans pinto beans
1/3 teaspoon real maple syrup
Bring to a boil, reduce heat to a simmer. Simmer until reduced to taste (2-3 hours). Cool uncovered and refrigerate overnight. Reheat next day and serve over rice.
Not an expert, but one great touch is to make a paste of masa flour and warm water and stir it in during the last 10 minutes
I usually make Texas Red. Cubed sirloin, no beans, no tomatoes. Lots of Guajillo peppers, a little coffee and a few other ingredients.
Head south until you reach Argentina, turn right.
Man, all these recipes are looking good! I just make an old style tomato and kidney bean chili that Mom would make. Serve it with hot bread and no cheese. It fed us many a winter day. Simple drained ground beef with diced onion and bell pepper, a little salt, garlic and chili powder. Diced tomatoes and kidney beans and we're good. Serve it up hot with fresh bread, yum. But I like all kinds of chili and have been involved in some chili cookoffs with my Lodge. Chili weather is upon us!
Chile! What you talkin' 'bout?
When I make chile it's the other kind ... with green chiles, tomatillos, onions, garlic, cilantro and pork.
Chili or chili stew? One has beans, the other doesn't.
2 lbs 80/20 groundbeef
1 lb cubed beef
Chopped Red bell pepper
Chopped Green bell pepper
2 Jalapeno peppers (whole)
2 12 oz Pilsner beers
1 Porter beer
4 cans dark red kidney beans (if making chili stew)
Brown the meat with the veggies ( minus jalapenos), season as meat browns.
Add beers, jalapenos, and tomatoes (and beans if you're a heathen). Bring to a boil, then simmer for x hours. Add additional Pilsner if needed.
The longer it simmers the better the flavor. Refrigerate leftovers. It's even better the next day or two.
Like I've said before...the best chili I've ever had was/is made by the place called "Anita's Mexican Food" in Herndon, Va. Wish I knew how to make it like the cook there does.
Not a recipe, but my wife put me onto pouring the chili over corn chips and mixing in a couple dollops of cottage cheese.