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#11943421 - 11/20/16 03:22 PM Chilli
hallfns Offline
TFF Celebrity

Registered: 08/22/05
Posts: 5298
Loc: Granbury
Who has a recipe they would share? Beef...
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#11943461 - 11/20/16 03:49 PM Re: Chilli [Re: hallfns]
lenahorse Online   content
TFF Team Angler

Registered: 10/11/12
Posts: 3798
Loc: Cash, Texas
I love chili am also very very critical of it. I have found a very simple recipe for it not the best just real good eating chili and easy to make.
1 pouch of McCormick regular chili mix
1 can crushed tomatoes do not drain Red Gold
1 can tomato sauce Red Gold
cumin and chili powder to taste about 1/2 ts each is it use good chili powder not the cheap stuff McCormick, Mexene if you can find it, use 1 lb ground chuck drain most of liquid
Brown meat, drain add everything else simmer about 45min to hour eat. Add some water if need while simmering and stirring.

Prior to this recipe I threw out about 3-4 of every 5 pots I made. Not the best but very good. Never beans in it.


Edited by lenahorse (11/20/16 03:51 PM)
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#11943800 - 11/20/16 08:00 PM Re: Chilli [Re: hallfns]
Reshelman Offline
Angler

Registered: 03/13/14
Posts: 263
Loc: McKinney
Same-ish recipe as above, as it's simmering though I toss in a scoop of brown sugar. Also I blend 1 habanero and 2-3 chunks of garlic in about a 1/3 to 1/2 cup of cream. Stir it in and let simmer, evenly distributes the heat and I prefer it over cayenne.

(Is no beans a Texas thing)? hmmm
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#11943816 - 11/20/16 08:08 PM Re: Chilli [Re: Reshelman]
ArgyleFloater Offline
Angler

Registered: 06/07/16
Posts: 250
Loc: Argyle Texas
Heat good.....Beans bad
Have to go north of Red River to have beans in ur chili...

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#11943855 - 11/20/16 08:36 PM Re: Chilli [Re: hallfns]
smooth move Online   content
Pro Angler

Registered: 10/14/12
Posts: 987
Loc: bayou vista,tx
google Joe Coopers World Championship Chili. i never put tomatos in chili.
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#11943960 - 11/20/16 09:16 PM Re: Chilli [Re: hallfns]
2 Bee'z Offline
TFF Celebrity

Registered: 07/23/15
Posts: 9592
Loc: Lake Texoma, TX
Carrol Shelby chili kit and half chili ground, 1/2 hamburger grind. It is outstanding chili.

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#11946880 - 11/22/16 04:33 PM Re: Chilli [Re: hallfns]
Reshelman Offline
Angler

Registered: 03/13/14
Posts: 263
Loc: McKinney
That must be it, i'm from way north of the red river. Chili without beans is called stew hmmm
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#11982262 - 12/13/16 01:22 PM Re: Chilli [Re: hallfns]
Roller22 Online   content
TFF Celebrity

Registered: 03/30/04
Posts: 5422
Loc: Justin, TX
Colorado Mountain Chili

1st set of ingredients
2-3 lb. Venison or Ground Sirloin
1 Lg. Sweet Onion (chopped)
1 T Butter
2-4 T Chili Powder
2 T Seasoned Pepper
1 T Paprika
2 t Salt

2nd set of ingredients
2-10oz. cans Rotel Chili Fixin’s
28 oz. can Crushed Tomatoes
28 oz can Diced tomatoes
1 T Cumin
2 T. Chili Powder (optional)
1/2 Cup Light Brown Sugar (optional)
1 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.

More chili powder can be added to 2nd set of ingredients to give it a kick and if you do not like it sweet, just leave out the brown sugar. Tomato paste can be added to thicken the chili.
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#11983998 - 12/14/16 11:35 AM Re: Chilli [Re: hallfns]
MikeB@TX. Offline
Angler

Registered: 02/24/07
Posts: 257
Loc: Bryan
EASY EASY EASY

3 lbs. ground chuck
1 medium onoin
2 cloves garlic
1 bell pepper
3 tbsp. Gebhardt Chili powder
1 tsp. Cumin
1 28oz. can of Tomatoe sauce
1 14oz. can of cut tomatoes
12oz. water
pinch of cayanne pepper
1 tsp. sugar
salt to taste


Brown meat and saute onoins,garlic and bell pepper.
Add other ingredients and simmer for 1 hour.

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#11985923 - 12/15/16 01:02 PM Re: Chilli [Re: MikeB@TX.]
ToadThrower Offline
Angler

Registered: 06/29/07
Posts: 336
Loc: Arlington, TX
• 2 lbs chili grind 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. (optional)
Brown and season with salt and pepper the ground meat 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.

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#11991217 - 12/18/16 01:08 PM Re: Chilli [Re: hallfns]
Okie Poke Online   happy
TFF Guru

Registered: 02/28/04
Posts: 15411
Loc: Flower Mound, TX
Lawry's chili seasoning is my favorite. I use deer meat and lots of diced onions and garlic. I also use Bush's chili beans (pinto) and the juice off of them makes the chili that much better. I do a high simmer 3 or 4 times as long as what they call for, about an hour.
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#11991713 - 12/18/16 06:22 PM Re: Chilli [Re: Okie Poke]
Bigbob_FTW Offline
Big Sprocket Bob

Registered: 10/25/06
Posts: 45109
Loc: White Settlement, TX.
Originally Posted By: Okie Poke
Lawry's chili seasoning is my favorite. I use deer meat and lots of diced onions and garlic. I also use Bush's chili beans (pinto) and the juice off of them makes the chili that much better. I do a high simmer 3 or 4 times as long as what they call for, about an hour.



If you ever had some real chili seasoning you would be amazed at the difference.
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#11993096 - 12/19/16 10:19 AM Re: Chilli [Re: Bigbob_FTW]
Okie Poke Online   happy
TFF Guru

Registered: 02/28/04
Posts: 15411
Loc: Flower Mound, TX
Originally Posted By: Bigbob_FTW
Originally Posted By: Okie Poke
Lawry's chili seasoning is my favorite. I use deer meat and lots of diced onions and garlic. I also use Bush's chili beans (pinto) and the juice off of them makes the chili that much better. I do a high simmer 3 or 4 times as long as what they call for, about an hour.



If you ever had some real chili seasoning you would be amazed at the difference.



Where can I get some?
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#11993155 - 12/19/16 10:49 AM Re: Chilli [Re: hallfns]
Kattelyn Online   content
TFF Guru

Registered: 02/11/09
Posts: 32422
Loc: Mansfield-ish
I could sit here and give a dissertation on the origins of chili and whether to use prepackaged chili seasoning mix or to start with the dried guahillo, chipotle, and ancho chilies. I know how to do it from scratch... and that it's based off a pared down mole sauce... and the truest pot of chili doesn't contain tomatoes. It's literally just meat, onions, peppers, and garlic.

HOWEVER.

Chili has evolved. And what I love, somebody else would find weird. If you want a serviceable chili, Williams chili seasoning has been on the market for decades for a reason. It's good, cheap, and folks like it. There's as many recipes for chili as there's been cooks in the state of Texas over the past 180 years. There's no "one true Texas chili"

Here's the base that everything else comes from.
5 pounds beef cut into small bits.
5 tablespoons cumin
5 large onions, chopped
10 cloves garlic, crushed
10 New mexico red chile pods - remove seeds, stems, and any white ribs.
6 cups beef broth
Oregano, to taste
Salt and pepper to taste

In a separate pot, add 2+ cups of water to boil. When it boils, add your chilies and make sure they're covered by the water, put a lid on it, and turn off the burner. Leave it sitting for 10 to 15 minutes until very soft. Puree the soft pods in a blender.

In a large, heavy bottom pot, brown the beef. Add the cumin, chopped onions and garlic. Cook until onions go clear. Add the pureed pods, oregano, salt and pepper to the stew pot, stirring the mixture well. Cook the chili from 3 to 4 hours over low heat, adding water and stirring as necessary.

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#11993228 - 12/19/16 11:28 AM Re: Chilli [Re: hallfns]
Kattelyn Online   content
TFF Guru

Registered: 02/11/09
Posts: 32422
Loc: Mansfield-ish
I get really sick and tired of folks beating the drums about beans in chili. I've found one common thread whether or not your chili has beans in it. And it depends on how rich your folks were when they were growing up. If they needed to bulk out the chili to make it so everybody had enough to eat, then there's beans in it.

That said, don't even think coming in the same county as my chili with kidney beans. And you can keep your sugar in your cornbread and out of my chili. Yes, I have encountered this mess up north. Kentucky folks eat WEIRD.

The original Wick Fowler's chili.
2 lbs beef
1 8 oz can tomato sauce
2 cups broth
2 teaspoons paprika
2 teaspoons cumin
1+ tablespoon dried minced onion
1/4+ teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper


Brown beef in a heavy bottom pot. Add tomato sauce, 2 cups broth, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper. Cover and simmer for 30 minutes, stirring occasionally. The longer it simmers, the better it gets. Slow and low simmering makes it good. Add water as needed. Taste before you add any salt.

If you want it thicker....

2 tablespoons masa harina flour
1/4 cup hot water
Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture. Add masa mixture to chili. Cover and simmer another 15-20 minutes.

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