Lunch time chili recipies?

General Discussion

  1. Ottmundr

    Ottmundr 68 Fastback

    Messages:
    7,166
    Likes Received:
    11073
    Joined:
    Oct 5, 2012
    Location:
    Sonoma
    Local Time:
    2:41 PM
    I'm sitting here at work eating my Safeway chili and was mulling over it's mediocrity and that little hamster in my brain started running like mad on his wheel.

    Does anyone have a good chili recipe that they are willing to share? It doesn't need to be Satan's Anus Burning Hot.
     
    • Like Like x 1
    • toolmanmike

      toolmanmike FABO MODERATOR Staff Member FABO Gold Member

      Messages:
      55,953
      Likes Received:
      42246
      Joined:
      Jan 18, 2006
      Location:
      Iowa
      Local Time:
      4:41 PM
      simple as it gets:
      1 large can (or 2 small cans) of diced tomatoes drained
      1 large can (oe 2 small cans) of chili beans with juice
      1 can of Progresso Hearty Tomato Soup
      1 onion diced
      1 #ground beef fried and drained
      Chili powder to taste
      A sprinkle of ground cumin
       
      • Like Like x 4
      • Thanks! Thanks! x 1
      • diymirage

        diymirage HP@idle > hondaHP@redline

        Messages:
        22,154
        Likes Received:
        17801
        Joined:
        Oct 12, 2012
        Location:
        michigan
        Local Time:
        5:41 PM
        step one

        open can of hormel beanless chili
        step two

        pour can of chili in bowl

        step three
        cover bowl and pop in microwave for 2 minutes

        step four
        stir in chippies of choice and enjoy
         
        • Agree Agree x 1
        • Fred Scigliano

          Fred Scigliano Off center a bit

          Messages:
          16,485
          Likes Received:
          23742
          Joined:
          Nov 26, 2017
          Location:
          NORTH DAKOTA
          Local Time:
          4:41 PM
          Iv'e found that my own cooking is better than any fast foods or store prepared foods and I am a lousy cook.
          I love chili hot or not so will be checking out recopies.
           
        • 44070dart

          44070dart How the hell did I get this old

          Messages:
          1,733
          Likes Received:
          2264
          Joined:
          Jul 9, 2004
          Location:
          right here ...see me I'm waving
          Local Time:
          10:41 PM
          1 lb. ground beef
          4 celery stalks
          2 lg. green bell pepper chopped
          2 lg. red or yellow bell peppers chopped
          3/4 Hungarian hot peppers chopped
          1 Onion large chopped
          1 28 oz. can diced tomatoes (more if you think)
          1 6 oz. can tomato sauce
          1 6 oz. water
          1 can light red beans
          1/8 cup Italian seasoning
          good shot paprika
          salt / pepper > be generous a lot going on here

          } shot of olive oil, cook beef,veg. first ..
          then add tomatoes, spices ..stir, cook
          then add sauce, water and bring to boil >covered< reduce heat med. for next 15 min
          bring to boil and add beans after draining
          COVER < and cook 2 hrs low and slow >covered
          remove cover and cook to consistence you like.

          Now mine comes out great :) ..your maybe not so great :rolleyes: ....... got to tweak it along the way, add / subtract..
          I learned to cook because my wife worked 9 years after I retired soooooo ..(I'm crazy, not stupid) I enjoy cooking, and I'm pretty good at it. :thankyou:
          give it a shot.
           
          Last edited: Nov 23, 2020
          • Like Like x 2
          • Thanks! Thanks! x 1
          • barbee6043

            barbee6043 barbee 6043 FABO Gold Member

            Messages:
            13,302
            Likes Received:
            5981
            Joined:
            Jul 20, 2008
            Location:
            Shepherd, Texas ( SE Tx)
            Local Time:
            4:41 PM
            I agree BUT my Texas wife swears real chili has NO beans, I say she is full of Tx. C***!!!!!

            PSYOU forgot the large dose of Chili powder!!!! Or forget the beef and make with venison and pork. Better yet! ha
             
            • Like Like x 2
            • 1973Barracuda

              1973Barracuda Well-Known Member

              Messages:
              2,047
              Likes Received:
              2299
              Joined:
              Dec 11, 2009
              Local Time:
              5:41 PM
              I have went to rehydrating chili peppers and have never looked back.
              Anchos
              Guajillos
              And New Mexico’s usually.
              If you can get them, hatch.
               
              • Like Like x 1
              • Demonracer

                Demonracer 71 Demon 00 Ram 16 Chrysler 300S 05 Caravan FABO Gold Member

                Messages:
                4,404
                Likes Received:
                2356
                Joined:
                Jan 31, 2010
                Location:
                Cleveland, Texas
                Local Time:
                4:41 PM
                Look to see if you can find Wick Fowler's chili recipe at you local market & follow it. From there, you can doctor it up to suit your taste. His recipe is fairly mild if made to the exact specs on the package.
                 
              • barbee6043

                barbee6043 barbee 6043 FABO Gold Member

                Messages:
                13,302
                Likes Received:
                5981
                Joined:
                Jul 20, 2008
                Location:
                Shepherd, Texas ( SE Tx)
                Local Time:
                4:41 PM
                I also add some sliced jalapeno we raise our peppers but Chili s winter food to me, not that SE Tx has any winter!! I have jst bought them sliced in the jar at groery and I also use our homemade version of Picante for the tomato part.
                I know a guy back in N. Mo that used Six Gun Chili Mix in his, sorta hotish but good.
                 
              • pishta

                pishta I know I'm right....

                Messages:
                19,147
                Likes Received:
                8562
                Joined:
                Oct 13, 2004
                Location:
                Tustin, CA
                Local Time:
                2:41 PM
                mom used to get a brown bag of chili seasoning from the store (commercial recipe with some guys name on it, like Texas chili or something) and just added ground beef, pinto beans and the rest of the package. was great growing up. I almost fainted at a chili cook off after eating some very spicy chili, on a very hot day.
                 
              • Phreakish

                Phreakish Well-Known Member

                Messages:
                1,122
                Likes Received:
                717
                Joined:
                May 28, 2015
                Location:
                N. Idaho
                Local Time:
                2:41 PM
                I make mine completely from scratch - it takes a little bit of time, but to me it's worth it.
                I start by freezing 5-6 pounds of tomatoes for ~2 days (takes time to get them real solid) and then putting some beans on to soak. For tomatoes, I typically will use romas or try to find a deal on some heirloom tomatoes - not because I like my hair in a bun, but because there's more 'meat' in those fruits than in your typical store-bought hot-house tomatoes and a lot less water - also more flavor. I really aim to have a good mix of different fruits so that I can get more flavor into the result.

                "Real" chili has no beans, but a "real" meal does - so I add beans if the chili isn't meant to be a side dish.

                Then, fill the sink with water and put 2-3 tomatoes into it at a time. You can squeeze the skins right off. Throw the skinned tomatoes into the cooking pot.
                I put 4-5 cups of water in the bottom to keep the frozen tomatoes from burning as they thaw, and let the whole pot heat up until thawed and they start to cook. Don't be tempted to turn up the heat - low heat for an hour will work just fine. I reduce the tomatoes to about 1/2 their original wet volume, often down to 1/4 of the original. It will get very red, very dark, and oily when it's ready. Don't add oil, but it should look and smell like (but better) you just filled the pan with tomato paste and just a bit of water. When in doubt, keep reducing!

                While the tomatoes are cooking, I work on peppers. I use a mix of hungarian, pablano, jalepeno and serrano chiles. Cut the tops off and seed them. I like to use around 8-10 hungarians, 4-5 pablanos, 8-10 jalepenos and 4-6 serrano. I try to buy the reddest chiles I can (we grow our own, so we just let them ripen really good at the end of the season). If you're brave, ghost chilies have an intense smoky flavor (and tons of heat). Only add 1-2 peppers to a whole vat of chili. It'll be plenty.
                Put them in a small pan and cover with water and simmer until tender. I then fork the chiles out and into my blender and grind them down as far as I can. Add the water from the pan (don't discard this water, at all) so that the blender can really get to work on them. Then put a strainer (cup style wire mesh type) over the same pan and pour the chile mix into it. Sometimes all of it, or a little at a time as you work it through. I use a rubber spatula to really push the mix through the sieve. Scrape all the good stuff off the backside of the sieve as you go too and make sure it gets into the pan. I'll run a little more water through the chili grindings to really get as much flavor from them as I can. You should be left with a ball of solids that's 1/4 or less the starting amount. Really push all the moisture out of this that you can. I usually keep the grindings after I'm 'done' with them, and let them soak in another small pot (still in the seive) to make a 'chili tea' as backup water/moisture. You should yield 4-6 cups of very red liquid though in the main pot. Let it simmer and reduce by at least 1/2.

                Meat is it's own thing. I like rib meat a lot, or brisket for chili. It can be cooked ahead of time, or right in the sauce. These days I prefer to cook it ahead of time and only add it about 20 mins before taking it off the heat. I'll typically add 2-4 pounds of meat since I like my chili mighty meaty. I like the meat to soak up some of the chili sauce, but I also want to taste the meat itself - not just a chewy sauce sponge. I also like to use things like beef heart, beef shin, and soup bones (for the marrow). All of these can add a lot of really deep savory flavors and often the meat and bones are dirt cheap - easy way to punch up a dish for not a lot of cost.

                After the pepper sauce I fry up a couple plantains (bananas can work if you can't get them) - getting them browned in some butter on at least one side before throwing in a 1/2 cup of raisins, and two-three whole onions diced up. Then 2-3 heads of garlic - diced if you hate yourself, otherwise I just peel and smash it and throw it in the pan. I sweat the onions and garlic on medium heat and get everything really well softened. You don't want garlic to get past a medium brown, otherwise it will turn bitter and acrid.

                Next, combine the tomatoes, pepper sauce, and the fried fruits/onions and let it simmer.

                For spices, I roast all of them first. I use about 4 tablespoons of coriander seed, 1 to 2 star anise pods, a couple table spoons of annatto, couple table spoons of cumin, a bay leaf or 3, a couple table spoons of pepper corns, a tablespoon of nutmeg, a couple whole cloves, half to a full cinnamon stick, 1/4 cup of pepitas, and a tablespoon of sesame seeds. I let those toast in my dry cast iron until very fragrant and then dump it into the molcajete and grind it up. Add this to the chili mix and continue to simmer.

                If you're doing beans, the soaked beans can be strained and added to the sauce. If they're canned - rinse them well before adding. After soaking I let them simmer in the sauce until done. Depending on what I'm doing for meat, I'll work on it after the beans are in. If I'm smoking a brisket, it obviously takes more time and is usually already done and I use left-over meat in the chili. These days I try to get some real meaty short ribs. I'll put them on a rack, salt them very generously (lots will weep off into the pan as they cook) in the oven at 190-205 degrees for 1-2hrs and check often. The meat shouldn't get brown, it should turn dark red and dry out a little - which is fine, ribs are fatty so they won't turn to jerky and the sauce will juice the meat back up. Once the beans are done, and the meat on the ribs hits 160+ degrees, and is obviously loosening on the bones, I pull out the ribs and finish them in a screaming-hot cast iron and get a really good browning on all sides of the meat I can. Depending on how hungry I am, I'll either throw the ribs in complete (preferred) and fish the bones out later. Or if I'm in a hurry, I slice the meat off and chunk it up as I add it to the chili. Let it simmer another 20-30 mins while checking taste. I add salt (lots of salt, typically starting with 1/4-1/2 cup) and keep an eye out for the bay leaves (time to fish them out too) and if the seasoning needs work I'll add rosemary to sweeten things a little if it's heavy, or cumin to help take any bright edges off. I'll even add some vinegar (normal white vinegar) if it needs brightened up some - let it simmer a good 10-15 mins before serving if you add any vinegar though. Takes that edge off but leaves some acid and tastes amazing.

                If you like your chili thicker, masa flour can add a lot of body to it. I like thick chili. Or, even better, get some good bread rolls and slice them and toast them in the cast iron and then simmer them into the chili in addition to some masa. If you like really meaty, browned, savory flavors a dark roux can really add some depth and character. I usually go with a whole stick of butter and add flour to match (by weight) and let it toast until very dark but not quite black and definitely not burned. While still very hot, I toss in either water or dark beer to get the roux into a very thick sauce. Then add it to the chili - always after the beans so that the beans can soak up the water. I add some liquid to the roux first so that it incorporates into the chili easier without having to stir the beans into a paste. If you like smoky and spicy, I highly recommend finding "chipolte peppers in adobo sauce" - they come in small cans, white/red label in the mexican food section. Use only the sauce if you don't like too much heat, use 2-3 cans of the sauce AND peppers if you like heat. I often will incorporate these into the fresh chili sauce above - that way you don't wind up with pepper skins and seeds in the end.

                I guess this isn't so much a recipe as it is a process - quantities can be adjusted to suite taste, but by the end it should be slightly spicy (depending on the type and quantity of peppers used - if you don't like heat, then focus on pablanos and anaheim and skip the serrano and jalapeno) and very very flavorful. The roasted spices make a huge difference in how fragrant and flavorful it comes out. When in doubt, always spice more than you think you should. Spices are about balance, not 'just enough'. If you overpower with one, add the rest to balance it - see? easy!

                I try not to add clear water to anything. If I'm adding liquid, I'll deglaze the pan after the ribs are seared and add that. Or keeps some of the strained chili water on the side as a 'just in case'. Or I'll add beer, or some other sauce I have on-hand. This way I'm never diluting all the flavors I've worked to build up.

                If it becomes apparent that not everything will fit in the pot - just let the sauce simmer a little longer until there's room! Otherwise keep the lid on so you don't lose too much moisture over time. Also don't over-do the heat. Nothing worse than burning the bottom of the pot and fouling everything. Low heat works fine, just give it time to work. Even with all the work above, I can knock-out a good pot of chili on a Saturday while still doing a dozen other chores around the property - there's hours worth of reduction to do with the sauces, which gives time to bbq or cook the meats and other side dishes too. All told, it's probably 6-8 hrs of cook time, but really only 1-2hrs of 'work'.
                 
                • Like Like x 1
                • Phreakish

                  Phreakish Well-Known Member

                  Messages:
                  1,122
                  Likes Received:
                  717
                  Joined:
                  May 28, 2015
                  Location:
                  N. Idaho
                  Local Time:
                  2:41 PM
                  Carroll Shelby's (yes, the same Carroll) Chili mix. It doesn't suck! It's what started me into making homemade chili from scratch. It's not in a bag anymore, comes in a box these days.
                  91BaWbHc5KL._AC_UL320_SR250,320_.jpg
                   
                  • Agree Agree x 2
                  • Bad Sport

                    Bad Sport HALF A BUBBLE OFF Staff Member FABO Gold Member

                    Messages:
                    39,041
                    Likes Received:
                    21240
                    Joined:
                    Jun 12, 2010
                    Location:
                    The Wolverine
                    Local Time:
                    5:41 PM
                    Chilly Cheese Dogs are always an option. Follow me for more recipes, lol.

                    upload_2020-11-24_12-11-7.jpeg
                     
                    • Like Like x 2
                    • Demonracer

                      Demonracer 71 Demon 00 Ram 16 Chrysler 300S 05 Caravan FABO Gold Member

                      Messages:
                      4,404
                      Likes Received:
                      2356
                      Joined:
                      Jan 31, 2010
                      Location:
                      Cleveland, Texas
                      Local Time:
                      4:41 PM
                      I forgot about Carroll Shelby's chili, he competed in the chili cook off in Terlingua, TX years ago. I forget if his team ever won any of them.
                       
                    • Phreakish

                      Phreakish Well-Known Member

                      Messages:
                      1,122
                      Likes Received:
                      717
                      Joined:
                      May 28, 2015
                      Location:
                      N. Idaho
                      Local Time:
                      2:41 PM
                      He was one of the founders of the cook-off but history doesn't show any wins - he was supposedly more of an aficionado than anything. Seems odd a competitive person didn't at least try (maybe he just wasn't very good? hah).

                      His kits are a good starting point for a good basic chili though. I grew up with piles of half-used cayenne packets from those in our spice cabinet - always tasted better than most of the supermarket cans of cayenne pepper.
                       
                    • pishta

                      pishta I know I'm right....

                      Messages:
                      19,147
                      Likes Received:
                      8562
                      Joined:
                      Oct 13, 2004
                      Location:
                      Tustin, CA
                      Local Time:
                      2:41 PM
                      He didn't win because he couldn't cheat. Ha! That bag looked familiar but this was 40 years ago.....I think it was called chili fixings.
                       
                      • Like Like x 1
                      • barbee6043

                        barbee6043 barbee 6043 FABO Gold Member

                        Messages:
                        13,302
                        Likes Received:
                        5981
                        Joined:
                        Jul 20, 2008
                        Location:
                        Shepherd, Texas ( SE Tx)
                        Local Time:
                        4:41 PM
                        We use the KISS method brown some meat, and throw all the other chit in a big crock pot and let cook all nite or all day, let it sit for a day and then eat!
                         
                        • Agree Agree x 1
                        • toolmanmike

                          toolmanmike FABO MODERATOR Staff Member FABO Gold Member

                          Messages:
                          55,953
                          Likes Received:
                          42246
                          Joined:
                          Jan 18, 2006
                          Location:
                          Iowa
                          Local Time:
                          4:41 PM
                          Yep, meat, beans, tomatoes, onion, spices. Doesn't get any easier and it always tastes better on Day2. I make it a day ahead for the Chili cook-off. That's usually Chicken chili though. A double batch is usually gone quick.

                          chicken chili.jpg
                           
                          • Like Like x 1
                          • barbee6043

                            barbee6043 barbee 6043 FABO Gold Member

                            Messages:
                            13,302
                            Likes Received:
                            5981
                            Joined:
                            Jul 20, 2008
                            Location:
                            Shepherd, Texas ( SE Tx)
                            Local Time:
                            4:41 PM
                            MY wife still argues the beans in Chili thing!!! Oherwise she is damned smart!!!
                             
                            • Like Like x 1
                            • toolmanmike

                              toolmanmike FABO MODERATOR Staff Member FABO Gold Member

                              Messages:
                              55,953
                              Likes Received:
                              42246
                              Joined:
                              Jan 18, 2006
                              Location:
                              Iowa
                              Local Time:
                              4:41 PM
                              You need to have some farter starters! LOL
                               
                              • Agree Agree x 1
                              1. This site uses cookies to help personalize content, tailor your experience and to keep you logged in if you register.
                                By continuing to use this site, you are consenting to our use of cookies.