Who makes the best chili. Let others know how and let them judge :)


http://i26.photobucket.com/albums/c104/cameeks/Image3.jpg

I'll have to bring in my recipie, it's long and it's for enough chili to feed a small army. But I've heard time and again "this is the best chili I've ever had!"...I'll get back to ya.;)

A couple pounds of beef, a can of kidney beans and a can of pinto beans. 3 cans tomato paste. 1 large can of diced tomatoes. A pound or two of steak grilled and cubed. Favorite seasonings and a jar of halapenos. In a crock pot most of the day adding water so it isn't too thick. Getting hungry just thinking about it.

well here's my entry:
1lb hamburg 3 teaspoon chili powder
1lb Jimmy Dean Spicy Sausage 1 teaspoon crushed red pepper
3 15.5 oz cans Kidney Beans 2 teaspoon mrs dash table blend
2 15.5 oz can tomatoe suace 1/2 teaspoon accent
1 teaspoon onion powder 1 medium onion (optional)
1/2 teaspoon garlic powder

Brown hamburg & onion, drain. Brown sausage and drain.
combine all ingredients in large pot and simmer.


i make it every year for my family reunion never have any left to bring home.
my family reunion is in july and its almost always hot and the chili still disappears.
everybody post up recipes i'm game for trying them out.

never tried throwin jimmy dean in mine. hrmm the hot sausage would work good

thanks

Ok, got it. I put it in Excel, but I don't know how it will show up now that I converted it to .pdf then saved it as a .jpeg to post it. I know I don't want to re-type the whole thing. If anyone has any ideas let me know.

It's a long drawn out process, but it's well worth it in the end. And it freezes great! I make one batch in the fall and usually have good chili all winter.

http://i12.photobucket.com/albums/a228/Bowtier/recipies/BOBSCHILILarge.jpg

Ok, that's too small, anyone help a brutha out???:confused:

I'll have to bring in my recipie, it's long and it's for enough chili to feed a small army.

Or me

I have to right mine down as I make it. I came in 3rd last year in a "Chilli Cook-off " that the local Marine Guard Force put on to raise money for the Marine Ball. Out of 11 entries, third aint bad.

Pork is good `n`tender mixed in there,too.

I have to right mine down as I make it. I came in 3rd last year in a "Chilli Cook-off " that the local Marine Guard Force put on to raise money for the Marine Ball. Out of 11 entries, third aint bad.

So pretend your making it & write it down for us!:hm:

I don't have a good chili recipee but the best I ever ate was just right spiciness wise but a real bear for the maker to get the ingredients for.He used Venison,pork,beef.rabbit and kidney and chili beans.He claimed getting all of the ingredients at once was the trick,BTW the man was in a wheelchair and had oxygen so he couldn't hunt anymore but had a few who did who would bring the ingredients for a bit to take homeand freeze.

I don`t have an exact recipe.I like to use 93% fat-free ground beef,strips of steak all cut up,and some kind of pork.Either ground or cut up loin.I use Rotel,Cubanelle peppers,carrots,onions(all diced up)garlic,cilantra,cumin,red pepper,chili powder(Texas Style),Adobo,Sante Fe-style spices,kidney,black,and pinto beans,then there`s the Mexican-style sliced stewed tomatoes if I don`t have fresh.

This is the best one I have tried it was in a local newspaper several years ago .It was called EL Sid chile,it's on the net as El Cid

Ingredients:
2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste Garnish with Cheddar
Method
Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Cut three slits in each pepper from top to bottom but not all the way through to the bottom. Bring to a boil, reduce heat, and simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.

well here's my entry:
1lb hamburg 3 teaspoon chili powder
1lb Jimmy Dean Spicy Sausage 1 teaspoon crushed red pepper
3 15.5 oz cans Kidney Beans 2 teaspoon mrs dash table blend
2 15.5 oz can tomatoe suace 1/2 teaspoon accent
1 teaspoon onion powder 1 medium onion (optional)
1/2 teaspoon garlic powder

Brown hamburg & onion, drain. Brown sausage and drain.
combine all ingredients in large pot and simmer.


i make it every year for my family reunion never have any left to bring home.
my family reunion is in july and its almost always hot and the chili still disappears.
everybody post up recipes i'm game for trying them out.

We tried the Chili with sausage tonight. I think I kinda liked it! Thanks.

We tried the Chili with sausage tonight. I think I kinda liked it! Thanks.

well thank you
it was something i thought up few years back and it's a hit everywhere i take it.

Sorry everyone, 4 time champion in the last 3 years, it has beer in it and its low calorie too (you can even make it into a treehuggers chili if you like= vegitarian). :b69:

Beer-lovers Chunky Chili:
1) Sausages:
Place 8 Hot Italian sausages on the Bar-B-Q on low, poke with a fork to allow the fat out and cook till browned on the outside. After they are cooked slice them lengthways and turn so the inside of the sausage is down on the grill till browned. After they have cooked inside down, place them on a cutting board and slice them lenghtways again, then dice the lengths into chunks. Place into a large stewing pot.
2) Vegetables:
Clean, gut and dice (3/8" squares) 3 Green, Yellow, or Red peppers. Take about 2 cups of whole mushrooms, clean and cut each mushroom into 4 or 6 pieces (remember this is ckunky chili). Dice 1 whole large onion (I prefer Vedalia onions as they are a bit sweeter). Place the mushrooms, peppers and onion into a large pan, cover and simmer till liquid is almost gone. ***This is important as you need to remove as much of the ingredients liquid as possible (it will be replaceed by BEER later)***. Stir often so the vegetables do not stick to the pan. Add about 1/4 clove crushed fresh garlic into the pan as well.
3) Beans and Tomatoes:
In the same pot as the sausage pour in 3 cans of RINSED red kidney beans (all liquids removed from the cans), 1 can of diced tomatoes (I remove the cans top and use it to squeeze out as much tomatoe juice as possible).
4) Seasoning & Spice:
Always use good quality (named brand) seasoning as the no-name stuff is bland in comparison. Into the big pot put 2 heaping tablespoons of Chili powder and 1 heaping tablespoon of ground Cumin. If you like your chili HOT put in 1 or 2 finely diced Jalapeno peppers, hot yellow peppers, or what ever you like. Remember, your sausage is Hot Italian so use a little bit of restraint here.
4) After all the ingredients have been placed into the large pot add one small can of tomatoe paste and 1 bottle of BEER. Let it simmer on your stoves lowest setting for at least 2 hours, stirring it occasionally to keep the bottom from burning and to mix in the beer. If you find that it seems a bit runny put in one more small can of tomatoe paste (you probably didn't cook out as much liquid as you should have...not a problem).

After simmering is complete, serve and enjoy with fresh bread on the side (if you have put in too much HOT stuff the bread will take away the burn....
Don't worry about the beer's alcohol in the recipie as it has all simmered off and the beer taste and liquid has been left behind. This recipie can also be made into a vegeterian version by replacing the sausage with the same volume of Zuccini.

If anyone tries this and like it, or makes a variation of this recipe please let me know. Thanks and enjoy!