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#11183446 - 10/24/15 05:39 PM Chili
Zach23 Offline
Outdoorsman

Registered: 05/14/10
Posts: 68
Loc: Stephenville
Anyone have a good chili recipe?

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#11183467 - 10/24/15 05:54 PM Re: Chili [Re: Zach23]
RangerBass21 Offline
Extreme Angler

Registered: 01/09/15
Posts: 2210
Loc: Plano
Use deer meat in the chili besides beef or whatever
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#11183965 - 10/24/15 08:56 PM Re: Chili [Re: RangerBass21]
ToadThrower Offline
Angler

Registered: 06/29/07
Posts: 316
Loc: Arlington, TX
This is the basic recipe quantities, generally I make at least a double, triple or quadruple recipe when I am doing this…you can freeze the extra.
• 2 lbs sirloin steak
• (salt and black pepper to taste)
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 teaspoons paprika
• 4 teaspoons cumin
• 1 tablespoon dried onion flakes
• 1/2 teaspoon garlic powder
• 1/2 cup chili powder
• 1 teaspoon ground red pepper (add more if you like it spicier less if you dont)
• 2 tablespoons masa harina flour (added last)
• 1/4 cup hot water
• 1 15 oz can chili beans.
Trim any excess fat from the sirloin steak, season the steak with salt and pepper to taste, and wet-smoke at 200 degrees for about 1-1.5 hours…(until meat is medium about 130-140 degrees internal temperature) I prefer hickory for the wood smoke but you can use different woods to change the flavor of the chili, .mesquite and apple wood are other good choices. Grind the steak into a chili grind and add to large pot or skillet. Add the tomato sauce and water and all the spices (masa is not a spice so you will add that later) …and stir until the mixture starts to boil….turn down heat to low and let the mixture simmer for about 30 minutes (pot should be covered)….during this time you should stir the mixture about every 5 or 10 minutes. .. at 30 minutes you want to check the consistency of the chili ( thick or thin) usually it will be very loose and thin so you should add the 2 tablespoons of masa to the ¼ cup hot water and stir to make a slurry and slowly stir the masa/water mixture in the chili ….this will thicken up the chili..in about 5 -10 minutes…if you want beans in your chili you can add them at this point, we use Bush brand chili beans and drain off as much of the liquid from the beans as you can. Stir in the beans and heat for another 5-10 minutes and then it is ready to serve or slow simmer (covered) until ready to serve.
This is basically the wick fowlers 2 alarm chili recipe which you can also purchase and use ground meat…if you do I prefer a ground sirloin or ground round…some prefer ground chuck..the difference in these meats is taste tenderness and fat content..or you can even mix them …I have tried in the past to smoke ground meat in my opinion it gives the meat too much (strong) of a smoke flavor…so if you want the smoke the meat I wouldn’t use ground meat.
If you want a tamale stuffing use the same recipe but use pork loin in lieu of beef.

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#11184855 - 10/25/15 12:51 PM Re: Chili [Re: Zach23]
JimmyA Offline
Pro Angler

Registered: 10/14/12
Posts: 844
Loc: new boston
from Bills newsletter.
Jeremys Quick and Easy Chili(modified)
1 lb ground beef
1lb hot pork sausage(breakfast type)
2- 8oz cans tomato sauce
12 oz water
1/3 rd cup Tejas BBQ Rub
1/4 cup chili powder
3 or 4 cans of beans, kidney and or pinto. YES beans, as all good chili has beans.

brown meat and pour off excess fat. Add tomato sauce, water, Texas BBQ Rub and chili powder. Add beans. If you dont like beans you can leave them out or only add one can. Bring to a boil ,reduce heat and simmer for 10 min. This is a good recipe, I am cooking it today!
_________________________
Probing brush for crappie is my game!

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#11184910 - 10/25/15 01:06 PM Re: Chili [Re: Zach23]
JimmyA Offline
Pro Angler

Registered: 10/14/12
Posts: 844
Loc: new boston
I just ate my first bowl and this is a recipe that is saved.
_________________________
Probing brush for crappie is my game!

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#11185417 - 10/25/15 04:19 PM Re: Chili [Re: ToadThrower]
smooth move Offline
Pro Angler

Registered: 10/14/12
Posts: 876
Loc: bayou vista,tx
Originally Posted By: ToadThrower
This is the basic recipe quantities, generally I make at least a double, triple or quadruple recipe when I am doing this…you can freeze the extra.
• 2 lbs sirloin steak
• (salt and black pepper to taste)
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 teaspoons paprika
• 4 teaspoons cumin
• 1 tablespoon dried onion flakes
• 1/2 teaspoon garlic powder
• 1/2 cup chili powder
• 1 teaspoon ground red pepper (add more if you like it spicier less if you dont)
• 2 tablespoons masa harina flour (added last)
• 1/4 cup hot water
• 1 15 oz can chili beans.
Trim any excess fat from the sirloin steak, season the steak with salt and pepper to taste, and wet-smoke at 200 degrees for about 1-1.5 hours…(until meat is medium about 130-140 degrees internal temperature) I prefer hickory for the wood smoke but you can use different woods to change the flavor of the chili, .mesquite and apple wood are other good choices. Grind the steak into a chili grind and add to large pot or skillet. Add the tomato sauce and water and all the spices (masa is not a spice so you will add that later) …and stir until the mixture starts to boil….turn down heat to low and let the mixture simmer for about 30 minutes (pot should be covered)….during this time you should stir the mixture about every 5 or 10 minutes. .. at 30 minutes you want to check the consistency of the chili ( thick or thin) usually it will be very loose and thin so you should add the 2 tablespoons of masa to the ¼ cup hot water and stir to make a slurry and slowly stir the masa/water mixture in the chili ….this will thicken up the chili..in about 5 -10 minutes…if you want beans in your chili you can add them at this point, we use Bush brand chili beans and drain off as much of the liquid from the beans as you can. Stir in the beans and heat for another 5-10 minutes and then it is ready to serve or slow simmer (covered) until ready to serve.
This is basically the wick fowlers 2 alarm chili recipe which you can also purchase and use ground meat…if you do I prefer a ground sirloin or ground round…some prefer ground chuck..the difference in these meats is taste tenderness and fat content..or you can even mix them …I have tried in the past to smoke ground meat in my opinion it gives the meat too much (strong) of a smoke flavor…so if you want the smoke the meat I wouldn’t use ground meat.
If you want a tamale stuffing use the same recipe but use pork loin in lieu of beef.

real close to the recipe i use called Joe Cooper's World Champion Chili, no tomato sauce used. some of the best i've ever had. really comes out good with coarse ground venison. i like to make a pot of Camille's Red Kidney Beans and add if wanted. after the first day, i'll go ahead and stir them into the chili.


Edited by smooth move (10/25/15 04:22 PM)
_________________________
es le bon ton roulet

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#11186326 - 10/25/15 09:02 PM Re: Chili [Re: Zach23]
fishslime Online   content
Extreme Angler

Registered: 09/23/08
Posts: 1903
Loc: mckinney
I bought a chili cook off recipe book (Terlingua and others) at a garage sale with a lot of unusual contest winning chili recipes. One thing I learned is that a lot of them boil dried ancho chilies after seeding and removing the stem. After cooling, puree in a blender with the boiling water and add to your chili recipe instead of chili powder. (Don't do this while hot or your blender will blow up in your face.) I usually boil 12 chilies at a time, puree them, and divide into thirds. Use one for the current batch of chili being made and put the other two in the freezer for future use. It makes for a mild, excellent tasting chili.

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#11187209 - 10/26/15 11:19 AM Re: Chili [Re: fishslime]
Roller22 Online   content
TFF Celebrity

Registered: 03/30/04
Posts: 5197
Loc: Justin, TX
Originally Posted By: fishslime
I bought a chili cook off recipe book (Terlingua and others) at a garage sale with a lot of unusual contest winning chili recipes. One thing I learned is that a lot of them boil dried ancho chilies after seeding and removing the stem. After cooling, puree in a blender with the boiling water and add to your chili recipe instead of chili powder. (Don't do this while hot or your blender will blow up in your face.) I usually boil 12 chilies at a time, puree them, and divide into thirds. Use one for the current batch of chili being made and put the other two in the freezer for future use. It makes for a mild, excellent tasting chili.

This to almost any recipe you like. HUGE difference in taste.
_________________________
I Thes. 5:16-18

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#11187220 - 10/26/15 11:23 AM Re: Chili [Re: Zach23]
Roller22 Online   content
TFF Celebrity

Registered: 03/30/04
Posts: 5197
Loc: Justin, TX
CHILI - International Winning Recipe

Ingredients:
2 ¼ LBS CUBED TRI-TIP ROAST (TRIMMED OF FAT)
1 14.5 oz CAN SWANSON BEEF BROTH
1 14.5 oz CAN SWANSON CHICKEN BROTH
1 8 oz CAN TOMATO SAUCE
2 SUNSWEET PITTED PRUNES
CRISCO SHORTENNG
WATER (used FARMERS BRANCH, TX)

1ST SPICES
1 TBSP AMERICAN PAPRIKA
1 ½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP NEW MEXICO CHILI POWDER
½ TBSP NEW MEXICO GROUND CHILI PEPPER

2ND SPICES
3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP SEASONED SALT
1½ TBSP GEBHARDT CHILI POWDER
1½ TBSP TEXAS STYLE CHILI POWDER
½ TBSP NEW MEXICO HOT GROUND CHILI PEPPER
½ TBSP NEW MEXICO LIGHT CHILI POWDER

3RD SPICES
2 TSP TEXAS STYLE CHILI POWDER
1 TSP GROUND CUMIN
¼ TSP GARLIC POWDER
TABASCO® SAUCE (AS NEEDED FOR HEAT)

COOKING TIME - 3 HOURS

Instructions:
BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER). ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE SERVING, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO® TO TASTE.
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I Thes. 5:16-18

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#11187246 - 10/26/15 11:33 AM Re: Chili [Re: Zach23]
Roller22 Online   content
TFF Celebrity

Registered: 03/30/04
Posts: 5197
Loc: Justin, TX
This is the recipe I always follow. Simple ingredients and easy to make. If you don't have venison, use beef chili meat, GB or ground turkey. When using GB drain the grease after cooking before adding other ingredients.

Colorado Mountain Chili

1st set of ingredients
3-5 lb. Venison, ground or chili meat
1 Lg. Sweet Onion (chopped)
1 T Butter
2-4 T Gebhardt’s Chili Powder
2 T Lawry’s Seasoned Pepper
1 T Paprika
2 t Janes Mixed Up Salt

2nd set of ingredients
2-10oz. cans Rotel Chili Fixin’s
28 oz. can Crushed Tomatoes
28 oz can Diced tomatoes
32 oz chicken or beef broth
2 T. Chili Powder
1/2 Cup Light Brown Sugar (optional)
1 small can Tomato Paste

Directions
1. Cook onions in butter over medium heat until caramelized then add chili meat.
2. Cook until done then add remaining ingredients from 1st set.
3. Let simmer on medium low heat for 10 minutes.
4. Add 2nd set of ingredients and stir until ingredients are incorporated.
5. Simmer over low heat for another 30 minutes.
6. The longer you let it simmer, the more chili flavor you will get.

Homemade chili powder can be added to 2nd set of ingredients to give it a kick. The brown sugar blends all the ingredients together for a smooth taste. Tomato paste can be added to thicken the chili.
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I Thes. 5:16-18

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#11188540 - 10/26/15 09:19 PM Re: Chili [Re: Zach23]
JayRBV Offline
Outdoorsman

Registered: 01/24/12
Posts: 112
Loc: West Lake Hills, TX
He asked for a chili recipe
NOT bean soup


Edited by JayRBV (10/26/15 09:19 PM)
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#11434864 - 02/23/16 09:14 PM Re: Chili [Re: Zach23]
swarner Offline
Outdoorsman

Registered: 03/25/12
Posts: 103
Will have to try this. Have some deer meat.

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#11498080 - 03/24/16 09:15 AM Re: Chili [Re: Zach23]
Space Offline
Pro Angler

Registered: 05/14/10
Posts: 988
Loc: Space City, USA
I bought the book Chili Madness years and years ago. I have tried most of them but the Wick Fowler recipe mention above is my standard with and with out beans. I use canned kidneys and pinto beans drained and rinsed. Recipe always tasted good and can be made hotter buy adding red pepper. I also add yellow mustard when browning the meat.


Edited by Space (03/24/16 09:18 AM)

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#11530128 - 04/08/16 04:58 PM Re: Chili [Re: Zach23]
Catfish-hunter Offline
Extreme Angler

Registered: 03/22/12
Posts: 1472
Loc: Medina lake
Chili doesn't have beans in it! Dang Yankees!

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#11530291 - 04/08/16 07:14 PM Re: Chili [Re: Zach23]
Bigbob_FTW Online   happy
Big Sprocket Bob

Registered: 10/25/06
Posts: 43354
Loc: White Settlement, TX.
It comes down to quality spices. Penderys original is the bomb.
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