Whats your favorite chili recipe?

Quick and easy

2 cans ranch style beans
1 lb browned ground beef
2 T chili powder
1 can rotel tomatoes

Combine in a pot and simmer.
Add salt, pepper, garlic, cumin and additional chili powder to taste.

Continue to simmer 30-60 minutes. Serve with grated cheddar, minced purple onion, and a sleeve of saltines.

Colorado Mountain Chili
1st set of ingredients
2 lb. Chili Meat or Ground Sirloin
1 Lg. Sweet Onion (chopped)
1 T Butter
2-4 T Chili Powder
1 T Coarse Ground Black Pepper
1 T Paprika
2 t Ground Cumin
Salt to Taste

2nd set of ingredients
2-10oz. Cans Rotel Chili Fixin’s
28 oz. can Crushed Tomatoes
28 oz can Diced tomatoes
1/2 Cup Light Brown Sugar(optional)

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.

If you do not like it sweet, just leave out the brown sugar. More chili powder can be added to give it a kick. Paprika and cumin can be left out if not desired. Tomato paste can be added to thicken the chili.

Cool weather on the way its about time for a good bowl of red!Thanks guys keep em coming

Got a few.... here's a couple.

Here's your basic chili:
2 pounds beef, round or chuck, cut into ½" cubes, all white removed
1 small onion, chopped fine
1-2 cloves garlic, minced
Salt and black pepper to taste
Water
2-3 tablespoons blended chili powder, Adams preferred
1 tablespoon ground cumin
1 8-oz. can tomato sauce
2 tablespoons flour
1/2 cup water
In a heavy skillet, saute the meat in a small amount of oil or shortening until it is gray and gives up its juices. Transfer the meat to a stew pot and discard the juices.

While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes.

Add enough water to cover the meat. Put in the spices and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes.

If the chili is not spicy enough for your taste, add a small amount of cayenne.

Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes. Serve with saltines or tortillas.
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5 pounds chuck beef
5 tablespoons cumin
5 large onions, chopped
10 cloves garlic, crushed
10 New Mexican red chile pods
6 cups water
Oregano, to taste (optional)
Salt and pepper to taste
In a large skillet, brown the beef. Once the meat is done, place the beef and its juice in a medium-sized stew pot. Add the cumin seeds, chopped onions and garlic to the chili. In a medium pot, place the water to boil, adding the red chile pods once the water is bubbly. Boil for 10 minutes, or until the pods are very soft. Remove the soft pods and puree in a blender. 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 medium heat, adding water and stirring as necessary.
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WICK FOWLER'S TWO ALARM CHILI

2 lbs chili-grind beef
1 can tomato sauce (8 ounces)
2 cups water
2 teaspoons paprika
2 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

1. Brown beef in a Dutch oven; drain.
2. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes,
garlic salt, chili powder, and ground red pepper.
3. Cover and simmer for 30 minutes, stirring occasionally.
4. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a
thick, but flowable mixture.
5. Add masa mixture to chili.
6. Cover and simmer another 15-20 minutes.
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I collect recipes and chili is one of those that keeps on coming up. The best chili is made with chunked beef, real chiles, simmered for a few hours until back of the spoon tender.

don't forget the beans

[img:left]http://www.walmart.com/ip/Wick-Fowler-s-2-Alarm-Kit-Chili-Mix-358-oz/10314625[/img]

THIS is REAL chili!!! Follow the directions and you just flat out can't go wrong.

No croc....you aint yankee is you!!!

just stirrin' up the ol bean vs no-bean argument!

There is no argument.

There is Chili

then there is Chili without beans.

my chili always turns into carne guisada, so with beans, that sure as hell doesn't make it carne guisada, so i'll call it chili.

I agree, you can't mess this up! I put beans in it too!

We don't PUT beans in TEXAS chili. Thats for northern and western chili's.
Now the real question is do you like a watery or a thick chili? For me a thick chili,NO BEANS.But my wife likes a more watery chili WITH beans,like wendy's chili

Which one's do you guys perfer?

what is udamdan's chili recipe?
Mark

I like it thick, wife likes it with some broth. I make it her way and use a slotted spoon to just get the good stuff when I serve it.

If you like beans try this recipe.

5 Bean Soup

Any 5 cans of beans
1 block velvetta
1 jar salsa
1 T. chili powder
1 link sausage (chopped into bite size pieces)

Place all ingredients into crock pot and cook at 350 for about 1 hour. Stir continuosly.

As far as chili goes, however you make it, use a smoked brisket cut up in tiny pieces for the meat! It's outstanding. I've won contest doing this....try it.

I usually make mine out of deer meat. Either ground up or cubed. I usually make two pots one no bean and one with. My wife is a no beans person and I love beans. My receipt is a secret, but I can tell you I never use Chilli Powder.

I have also made fish chilli out of Drum or Jack Crevalle. Good stuff.

I like hominy, beans, onions, and/or garlic in my chili. You can serve it over rice or noodles or under onions and cheese or just straight up.

It's all good and no one way or the other is worth getting my britches in a bunch about if somebody serves it one way or the other.

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.