Which one'a y'all has the best chili recipe?
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  1. #1
    Born from Jorts®
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    Question Which one'a y'all has the best chili recipe?

    Looking to give it a shot at home. No "5 Alarm Ring of Fire-hot" versions though plskthx.

    Just some good, down home eatin' chili with beans or without. Preferably not with venison that I need to go kill on my own.

    to recap:

    Yes



    No

  2. #2
    Non Non Cyclist
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    Tcon makes some killer white chili.
    Move along...nothing to see here.

  3. #3
    Festina Lente'
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    I do.
    "Late to bed, early to rise, work like hell and advertise." -Von Braun

  4. #4
    Born from Jorts®
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    Quote Originally Posted by BentChainring
    I do.
    prove it, Beardo.

  5. #5
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    if you think your chili is all that, post a recipe. Super.

  6. #6
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    I do. It's sweet potato chili.
    No turkey unless it's a club sandwich
    Brickhouse Blog

  7. #7
    Misfit Toy
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    Quote Originally Posted by Andrea138
    I do. It's sweet potato chili.
    Sweet potatos. The bacon of 2011.
    It's all fun and games until someone ends up in a cone.

    Don't make me go all honey badger on your ass

  8. #8
    Good news everyone!
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    If your chili involves a recipe you've failed before you've even begun

  9. #9
    Master debator.
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    My chili is the best I've ever had. It has taken me years to find the combination of ingredients I like. However it isn't universally liked by everyone, so I won't share it.
    "I felt bad because I couldn't wheelie; until I met a man with no bicycle"

  10. #10
    Frog Whisperer
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    I do.......but I'm going to bed............4 am was a LONG time ago.....nite nite
    Of course I'm sure...that doesn't mean I'm right.....

    "There's no sense being stupid unless you show it."

  11. #11
    Sooper Dooper Moderator!
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    I use the Carroll Shelby stuff.

  12. #12
    Misfit Toy
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    It's all fun and games until someone ends up in a cone.

    Don't make me go all honey badger on your ass

  13. #13
    Born from Jorts®
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    this thread is a fist full of fail.

    con carne.

  14. #14
    Milk was a bad choice.
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    A lot of talk and no recipe posting. Well, here is my barbecue ground turkey chili. A little non-traditional, but it is quite delicious. Note this is the tame, non-spicy version that I make for me and my wife. If I was making it for just me, I would throw in a couple of jalapenos as well.

    1 large yellow onion, diced
    1 large orange or red bell pepper, diced
    1.5 pounds ground turkey
    3 15 ounce cans of beans (kidney, white, and black)
    1 15 ounce can corn
    1 15 ounce can diced tomatoes
    1/2 cup Sweet Baby Ray's Original BBQ sauce (start there and add more to taste)
    1 cup beer (Newcastle or Guinness)
    salt, cumin, chili powder, and coriander to taste

    Sautee onion and pepper in olive oil around 5 minutes. Add ground turkey and brown. Add beer, tomatoes, and beans and let cook for a while. Add BBQ sauce and spices to taste (Be careful with the BBQ sauce not to make the chili too sweet. Add a little at a time.) Put corn in just a few minutes before serving.

    garnish with Fritos, sour cream, and shredded jack cheese

  15. #15
    Born from Jorts®
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    Quote Originally Posted by erj549
    Well, here is my barbecue ground turkey chili.
    Finally!!!


  16. #16
    hfc
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    Quote Originally Posted by Hollywood
    Finally!!!

    I don't think I've been as inexplicably transfixed since watching the Indian Midget video.

    I don't use a recipe but my will usually involve ground turkey, some brown sugar, and a couple of teaspoons of garlic-chili paste for a little edge to it. Otherwise just throw some canned diced tomatoes, your choice beans, onions, salt, pepper, chili powder (or Old Bay) until you get the taste you want.

  17. #17
    Shrewdest Unit Mover
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    Quote Originally Posted by Andrea138
    I do. It's sweet potato chili.
    Is this for real?

    I'd like to see it.
    Moving Units

  18. #18
    still shedding season
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    Chili needs beans. I made the buffalo and nopales chili in their book the other day - good stuff but not very spicy (or hot). The newest Cooks Illustrated mag has a recipe.

  19. #19
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    Blue Sky Chicken Chili

    Blue Sky Chicken Chili

    30 Srvgs (4-5 Svgs) Ingredients
    3 lb (½ lb) Chicken (cubed) {white meat preferred}
    6 (1) Small Onion (chopped)
    6 (1) Small Green Pepper (chopped)
    2 T (2 t) Cooking Oil (as needed to sauté onions & peppers)
    3 bulb (½ bulb) Garlic (minced)
    ½ Cup (2 T) Sun Dried Tomatoes (optional)
    1½ Cup (¼ Cup) Water
    1 Cup (2 ½ T) Chili Powder
    3 T (½ T) Cumin Powder
    7 Cups (1¼ Cup) Tomatoes (chopped) {substitute 60oz/10oz of canned, chopped tomatoes}
    60 oz (10 oz) Pureed Tomatoes {buy two extra cans for party size to use if needed}
    1 ½ t (¼ t) Oregano
    1 ½ t (¼ t) Sugar
    6 cans (1 can) Black Beans (drained) 15 oz cans
    {substitute 2# dried beans – soaked overnight – boil 1 min. – simmer 15 min.}
    4 peppers (1 T) Green Chili Pepper (diced) (sauté before adding if too hot)
    ½ bunch (½ Cup) Cilantro (chopped)

    (4 to 5 Servings)
    1) Cook chicken in a skillet over medium heat for about 10 minutes.
    2) At the same time, in a nonstick skillet, sauté the onion and green pepper in oil over medium-high heat for 5 minutes.
    3) Combine the cooked meat and vegetables in a large pot. Add garlic and sundried tomatoes. Mix together water, chili powder, cumin and add to meat mixture. Add chopped and pureed tomatoes, oregano and sugar. Bring mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes. Stir to prevent sticking.
    4) Uncover and add the beans and chili peppers. Simmer uncovered for at least 15 minutes. During last 5 minutes add cilantro. Stir to prevent sticking.

    Party Size
    1) Cook chicken - may need to do in two or three batches and transfer to large pot.
    2) Sauté the onion and green pepper - may need to do in two or three batches and transfer to large pot.
    3) Combine chicken, green pepper, onion and step #3 ingredients in a large pot (10-12 quarts). Note: only add about two thirds of chopped and pureed tomatoes initially. Bring mixture to a boil. Reduce the heat to low and simmer, covered, for 30 minutes. Stir to prevent sticking.
    4) Uncover and add two thirds of the beans and chili peppers. Simmer uncovered for at least 30 minutes. During last 10 minutes add cilantro. Stir to prevent sticking.
    5) During steps #3 and #4 add more tomatoes and beans as necessary based on pot size as well as if needed to stretch recipe for additional servings. If simmering a long time at the party add more tomato puree if chili is getting too thick.

    ......................sorry for the sloppy formatting, cut and paste of the Word table did not work well. PM if you want a copy e-mailed.
    Luck is the intersection of preparation and opportunity.

  20. #20
    Seat's not level
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    I make a killer buffalo chili and you don't have to kill the buffalo yourself. In fact some is in the crock pot right now for tonights dinner. Flavorful, but not too hot unless you want to kick up the spices.

    Buffalo Black Bean Chili

    1lb ground buffalo
    1 onion diced and cooked with the buffalo.
    2 cans black beans with cumin
    1 can chili beans with spices,
    1 small can rotel tomatoes
    Chili powder to taste

    The best is to put the cooked meat and everything else in a crock pot and let it simmer for 1/2 a day. With a nice stout or a hearty red wine and a foot of fresh snow it's pretty good.
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  21. #21
    I like waterboarding...
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    Wife wont let me cook buffalo chili in the house anymore she says it makes the kitchen smell tooooooooooooooooooooo gamey lol.
    .......__o
    .......\ <,
    ....( )/ ( )

  22. #22
    corning my own beef
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    I assume you've heard of the Terlingua Chili Cook-off? The grandaddy of them all....

    Click right HERE to see recipes from past winners. It ain't gonna get any better than that. No way, no how. One of the past winners referred me to the page when I was pressing him for recipe details, and my own chili recipe is based on a hybridization of 2 or 3 of them.

    Of course, these guys (and gals) are notorious for conveniently leaving out some detail(s) in their recipe that makes it "theirs". But it'll get you close enough to the chili promised land...
    ----------------------------------------------------------------------------------------------------------------------

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  23. #23
    Seat's not level
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    Quote Originally Posted by mymilkexpired
    Wife wont let me cook buffalo chili in the house anymore she says it makes the kitchen smell tooooooooooooooooooooo gamey lol.
    that';s weird. Nobody has ever said our buffalo is gamey. Most just think it's a nice lean beef until we tell them it's buffalo.
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  24. #24
    I like waterboarding...
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    Quote Originally Posted by Chain
    that';s weird. Nobody has ever said our buffalo is gamey. Most just think it's a nice lean beef until we tell them it's buffalo.
    She only said that while I was browning the meat... who knows. She likes deer though so go figure...
    .......__o
    .......\ <,
    ....( )/ ( )

  25. #25
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    3-4 lbs steak (beef / venison / etc)
    Onion
    Green & red bell pepper (3-4)
    Jalapenos (2)
    (2) 28 oz cans peeled tomatoes
    (2) 28 oz cans crushed tomatoes
    (1) 16 oz can kidney beans
    (1) 16 oz can black beans

    Chili powder
    Cumin
    6-8 cloves of finely chopped garlic
    Cayenne Pepper
    Old Bay Seasoning

    Possibly 5 alarm chili seasoning rather than the above

    • Cut the steak into 1 inch cubes. Chop the onion and bell peppers. Finely chop the jalepeno peppers.
    • Brown the meat in butter or oil. Cook it on a low temperature so it will be tender. Add a lot of seasonings: chili powder (lots), cumin (very important but don't overdo it), Old Bay, salt, pepper & garlic. If you want to add heat, the key is NOT chili powder, it is cayenne pepper (red pepper). This is very hot stuff and very good.
    • Add the onions, bell peppers & jalepenos after a few minutes.
    • As the meat and vegetables brown, take the peeled tomatoes and crush them into a crock pot or stock pot (not to the pan you're browning the steak in). You probably won't need all of the juice, so leave it in the can and save it to add later if necessary.
    • Add the crushed tomatoes to the peeled tomatoes in the pot.
    • Add the meat to the pot. Cook it all day on very low heat. Stir it often. If it is too thick, add the juice from the peeled tomatoes. Also add more spices to taste. The longer it cooks, the better it gets; the meat will get very tender after six hours or so.
    • When it is done, add the kidney beans & black beans after draining the juice. Let the beans set for at least 30 minutes.
    • At this point it is ready to eat, but it is best if you put it in the fridge overnight. This brings out more flavor.


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