Chili

hugo

Big Time BS'er
#1
I'm gonna try this recipe soon:

3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in ? cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
? of a 14?-oz can Hunt's Stewed Tomatoes (or to taste)
Dash of Tabasco sauce
 

Bender

Administering the BS
#3
I like my chili simple, but hot.

At last years chili cookoff here in town, I kind of over did it though on the peppers. I used like 50 of them, I got in a hurry, and thrown off track because of an employee drama at the store that I had to go tend to before the chili feed, didn't have time to perfect it. I made a huge pot full, and sold ( for charity) probably 3/4ths of it. It went over well with the brave people who liked their food with a kick, but I didn't win. :(

No worries though, I'm going at it again this year.

Last year I used brisket from our smoker at the store, and BBQ sauce (Baby Huey's Sweet Fire), to give it an interesting flavor. In the initial smaller batch I made for testing and research, the chili tasted awesome. Everybody, even the owner of Baby Huey's, loved it. The competition batch would have tasted the same had I not added too many peppers. I didn't have my ratio down right when converting a small batch into a huge batch that could feed hundreds, I won't let myself get distracted this year, I plan on taking vacation that day, and simply shutting off my phone.

I'll probably also used pulled pork this year instead of brisket, been wanting to try it like that for quite some time.
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snafu

Big Time BS'er
#4
emkay64 said:
Sounds good except for the cumin. Me no likey that spice. It sounds like a lot to make....are you inviting company? ;)
Oh no you gotta have the cumin. I never used it before I started making my Wendy's chili. The secret is in the amount. When it says to use a 1/4 teaspoon remember not to grab the tablespoon like I did. :rolleyes:
Hugo's chilli has to be nuke style with all that he has in his.
 
#5
I like my chili hot, as a matter of fact
I like my chilli so God damn hot,
That you can cook a hogs ass in a spoonfull
When a workin man such as myself wants a little hot fixin
I reach for that bottle of mammas God damn hot chili
Smooth tender chunks with chili beans
Filled with mammas hot bastard bacon bits
And drizled with just the right amount of thick savery sauce
Drippin with noodle nuggets and texas tough onions
Mmmm mmmmm thats hot, God damn hot!
Ask for it by name.
 

Bender

Administering the BS
#6
Here's one for ya, Barack Obama's Chili recipe.

Obama Family Chili Recipe

  • 1 large onion, chopped
  • 1 green pepper, chopped
  • Several cloves of garlic, chopped
  • 1 tablespoon olive oil
  • 1 pound ground turkey or beef
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground basil
  • 1 tablespoon chili powder
  • 3 tablespoons red wine vinegar
  • Several tomatoes, depending on size, chopped
  • 1 can red kidney beans
Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

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ImWithStupid

Super Moderator
#7
Then there is this...

McCain’s Ribs

Rack Baby Back Ribs

Dry Rub:
1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature.

Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that.

Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better.
Now if that isn't a stereotype breaker. You would think Obama would have the recipe for ribs and McCain the one for chili. :D
 

Bender

Administering the BS
#9
Went out to the garden today to pick a few veggies. I have way more tomatoes then what I wanted. Some of it, I'm gonna can into hot sauce with all the peppers from my garden.

So anyways, there I am with all the tomatoes and I'm thinking to myself.... hmm.. Think I'm gonna make some chili.

I like my Chili to have that tomato zing... so I bring you another variation on chili... my "hmm I just picked some stuff from the garden and I'm in the mood to cook" take on chili.


  • 4 cups diced tomatoes
  • 2 tblspoons Extra Virgin Olive Oil.
  • 1 medium onion diced
  • 1 lb ground beef or chuck or whatever
  • 1 lg can of Ms. Grimes Chili Beans
  • 2 (or more) good sized jalapenos diced
  • 1 tblspoon of crushed red pepper flakes
  • 1 tblspoon cayenne pepper
  • 3 tblspoons chili powder
  • 1 tblspoon italian or pizza seasoning.
  • 1 tblspoon garlic powder
  • 1 tblspoon Tabasco Sauce
  • salt for taste

You should be able to do this in just 2 pans. In one pan, cook the meat(do later), in the other pan heat up the EVOO and basically, just cube your tomatoes up, don't worry about size, and toss them in the pan with the EVOO. Let this come to a boil and keep stirring, then let it simmer for about 15 minutes. You should be able to skim out the tomato skins if you don't want them at this point before converting it into the chili sauce, myself I'll eat em so I don't bother.

So anyways, after your tomatoes are boiled down. Add your other stuff EXCEPT the meat and chili beans. What I usually do, is leave it on simmer for another 15, then cook up the meat, throw it in the other pan with the sauce, simmer another 5, then add the beans. Simmer till bubbling, then serve.
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snafu

Big Time BS'er
#10
Bender said:
Went out to the garden today to pick a few veggies. I have way more tomatoes then what I wanted. Some of it, I'm gonna can into hot sauce with all the peppers from my garden.

So anyways, there I am with all the tomatoes and I'm thinking to myself.... hmm.. Think I'm gonna make some chili.

I like my Chili to have that tomato zing... so I bring you another variation on chili... my "hmm I just picked some stuff from the garden and I'm in the mood to cook" take on chili.


  • 4 cups diced tomatoes
  • 2 tblspoons Extra Virgin Olive Oil.
  • 1 medium onion diced
  • 1 lb ground beef or chuck or whatever
  • 1 lg can of Ms. Grimes Chili Beans
  • 2 (or more) good sized jalapenos diced
  • 1 tblspoon of crushed red pepper flakes
  • 1 tblspoon cayenne pepper
  • 3 tblspoons chili powder
  • 1 tblspoon italian or pizza seasoning.
  • 1 tblspoon garlic powder
  • 1 tblspoon Tabasco Sauce
  • salt for taste

You should be able to do this in just 2 pans. In one pan, cook the meat(do later), in the other pan heat up the EVOO and basically, just cube your tomatoes up, don't worry about size, and toss them in the pan with the EVOO. Let this come to a boil and keep stirring, then let it simmer for about 15 minutes. You should be able to skim out the tomato skins if you don't want them at this point before converting it into the chili sauce, myself I'll eat em so I don't bother.

So anyways, after your tomatoes are boiled down. Add your other stuff EXCEPT the meat and chili beans. What I usually do, is leave it on simmer for another 15, then cook up the meat, throw it in the other pan with the sauce, simmer another 5, then add the beans. Simmer till bubbling, then serve.
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FIRE IN THE HOLE! :D
Sounds good but I'm into the ground turkey. It's better for you.