Let's talk about Chili

_SantaClause

Chili is the best thing for fall sundays. Letting it cook all day, eating it Sunday evening...

I am making a batch right now.

So what's your recipe?

Mine:

1.5lbs of pork sausage
1lb of hamburger
big cans of mushrooms
Big can of tomato sauce
big can of spicy chili beans
Tomato paste
Big can of diced tomatoes
2 packs of spicy chili seasoning.
1 whole pack of spicy pepperoni



Cook meat

Put all in crock pot, let simmer for no less than 8 hours.

RET68

I cook on the stovetop. Makes my eyes water but I love the smell.
Let's see,
2 lbs ground buffalo browned
2 12 oz cans crushed tomatoes
2 cans tomato paste
Lots a chili powder, it has power so I think about love and power as I pour it.
Cumin, again just lots, cannot be overdone
a pinch or two or three of salt, with the cumin makes a nice ward against evil, (like addiction, other peoples nasty chi)
2 cans of kidney beans
a bit of Bragg's (seriously)
couple of chopped carrots
several chopped onions
Horseradish, turmeric, even a little ginger. Nice aromatics,
A couple of Bay leaves, hmm what else
just water and simmer all day
don't be afraid to experiment, add it in

ParkerH47

Im thinking of experimenting this week with a chicken breast chill or maybe even a veggie chill
I'm thinking.....
lots of spices
white kidney beans
black beans
peppers
onions
chick peas maybe
pulled/shredded chicken breast maybe
corn maybe

Hardly even chili - I guess I'm not much of a purist. I'll let you know if it turns out...

RamonaFr

1 tablespoon oil
5 pounds pork roast, cubed
1 large onion, diced
2 cloves garlic
2 teaspoons each ground cumin and ground coriander
6 jalapenos, deseeded, roasted, peeled
6 Anaheim chilies, deseeded, roasted, peeled
2 jalapenos, chopped with seeds
1 large can of tomatillos (I think it's 28 ounces)
Chicken broth
bay leaf
Salt, pepper

Brown the pork a little at a time, remove from pot. Saute the onions and garlic in the oil. add the spices and stir until fragrant. Add all the remaining ingredients and the pork, plus enough chicken broth to cover the meat. Cover, cook until pork is tender. Remove the lid, cook until the juices are reduced a bit so the chili is thick enough for your taste. Add more pepper and salt to taste if needed.

Mygsds

Cubed beef .... Roast or round steak
Onions, peppers... Red and green
Salt and pepper and cumin, chili powder
Large can tomato sauce
Large can whole tomatoes with chilis
Bottle of beer of your choice
Can of kidney beans, drained
Can of black beans, drained


Brown meat with onions, peppers, salt pepper, cumin , chili powder
Add all other ingredients, simmer low, till meat is tender.

Have additional toppings like shredded cheese, onions,cooked pasta Fritos corn chips when done ... Your choice


House smells heavenly!

DaivaSimone

I love my chili with only beef and chili.

I use this go-to recipe from Serious Eat and I vary the chili with what I have on hand: http://www.seriouseats.com/2011/11/real-texas-chili-con-carne.html

It's comforting and delicious. I often eat baked beans with it, but I never mix them inside the pot. And I always wait the next day to eat my first bowl, because the flavor are more balanced. Nice meal to do on a cold autumn day.

PowerfulHunt

One of my favorites : Turkey & Poblano Chili

http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-and-poblano-chili-recipe-00000000022636/

independant2406

This recipe has produced the best chili I've ever had:

http://allrecipes.com/recipe/boilermaker-tailgate-chili/

NOT healthy at all. Lol. I always leave out the sugar and the chile pepper anyway but I'm hopeful I can slim it down significantly. I'm trying it soon using frozen crumbled tofu instead of ground beef and maybe something else in place of the sausage? This recipe makes a huge amount of food so I always break it down into single-serve portions and freeze it. The chips and cheese topping is unnecessary IMHO and its super yummy without them.

The real secret to the recipe though is finding a perfect microbrew to use as the 1/2 cup of beer in the recipe... the beer makes or breaks it.

ukaryote

Simple Chili

This is without meat so we can stay on the kosher side and serve it with either dairy or meat meals. Also good for any wraps.

2 servings
303 calories and 13 g of protein

1 can black beans
1 tbsp(s), Oil - Vegetable, canola
1/4 cup(s), Bell Pepper
1/4 onion, White Onion (Med. 148g.)
1/2 tsp(s), Ground Cumin
pinch Salt, table
pinch Pepper, black
1/4 tsp(s), Hickory Liquid Smoke to replace bacon or sausage
1/2 cup(s), Corn kernels
to taste: diced hot peppers or hot sauce

Saute the peppers and onions, combine the rest and simmer to reduce the black bean liquid.

BAFilek

I have two recipes. Here's the first one:

1 Costco container of ground turkey
1 Jennie O container of taco flavored ground turkey
1 each - orange, yellow, red, and green bell pepper
3 habanero peppers
4 serrano peppers
3 jalapeno peppers
2 smaller (or one large) white onion
2 cans Rotel tomato with chili peppers
2 cans chili beans - I used one medium and one hot
1 can hunts tomato sauce

Cook up the ground turkey and add the rest. YUM and spicy without a lot of extra sodium!!!

Here's the second:
Costco - Rotiserie Chicken
Swanson - Chicken Broth Low Sodium 32 oz, 7
7 Jalapenos, Chopped, 7
Old El Paso - Green Chilies, Chopped, 1 container (8.5 tbsp ea.) 7
7 Raw Yellow Onion 7
7 Garlic Cloves, 2 cloves 7
Beans - White, Dry, 16 oz (or one can)
Oregeno, Dried, 3 tsp
Cumin, Ground
Cayenne Pepper (Ground), 0.5 tsp (2g)

Cut or tear the chicken into bite size pieces. If using the dried beans, make sure you soak them for long enough. mix all in a crockpot and let cook. Very tasty!

idamae

I love chili! This sounds like a delicious recipe but I wonder how many calories, fat, carbs, etc are???? Do you have an idea?

dklibert

Here is a link to a blog that has a Chili Contest each year. Loads of great chili recipes there.

http://www.mizhelenscountrycottage.com/2013/10/texas-star-chili-cook-off-2013.html

http://www.tumbleweedcontessa.com/blog/2014-super-bowl-and-chili-party/


I make this one a lot.

Wendy's Chili
Serves 4

Ingredients

Drizzle of olive oil (about 1 Tbsp.)
1 lb. lean ground beef
1 (15 oz.) can of diced tomatoes (liquid included)
1 (15 oz.) can of red kidney beans (liquid drained)
1 (15 oz.) can of pinto beans (liquid drained)
1 (8 oz.) can tomato sauce
1 small onion, diced
1 (4 oz.) can diced green chilies (with liquid)
1 rib celery, chopped
2 Tbsp. chili powder
1/2 Tbsp. ground cumin
1 tsp. kosher salt, or to taste
1/2 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. garlic powder
1 cup water

Directions

Heat a Dutch oven to medium high heat. Drizzle with olive oil and crumbled ground beef into the pot. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

alska

i don't really have a recipe for my chilli... I use the value sized hambuger meat ... brown it n add 2 large onions, 2 or 3 green peppers, onion powder, garlic powder, chilli powder and 6 to 8 big cans of crushed tomatoes, 2 big cans of kidney beans (dark) ... you can do like 2 cans diced tomatoes n the rest crushed ... shimmer n add more chilli powder n chopped garlic ... n if you want any kind of "hot" peppers ... add those in too n shimmer for a bit longer n then done.

azlifah95

I'm gonna do one of the recipe from you all.

LB2812

I make a veggie chili & it's delicious, but I never write down the recipe! I tend to just throw whatever I have in the crockpot. Staples: beans (usually red kidney & black), tomatos (canned or fresh), peppers, onion, a little garlic, taco seasoning....

And the best addition ever: pumpkin or sweet potato! Amazing! Gives it a nice light sweetness to balance out the heat. YUM.

crystalewhite

Wick Fowler's makes a really good chili kit that I use as a starter, it's got all the spices in it and you add tomato sauce. In addition to that I will add some white onion, whatever fresh peppers I can fund, and some petite diced tomatoes. Only one rule in my house: NO BEANS!

littlewolf3785

I use ground turkey with my Chili. This makes a thick and hearty chili. I also serve it with a tex mex cornbread to go with.

1 lb Ground Turkey
4 cans of Chili beans or kidney beans
1 can of Diced tomatos
1/2 tsp chili powder
1 whole onion diced
1 green pepper diced
Dash of hot sauce for hotness and taste

Need2Exerc1se

I rarely cook with recipes, but 99% of the time my chili starts with venison.

Occasionally, I'll make a white chili with chicken.

We like it spicy so there is usually a variety of hot peppers in both versions, but from there it's just a little bit of this, little bit of that.

sherisse69

Just made some on Sunday

Lean ground beef, browned and drained
Carrot, celery and onion
whole plum tomatoes (plus a can of water to rinse the tin)
Kidney beans
mushrooms
Chilli powder, ancho and chipolte chilli powders
Cumin, garlic powder, onion powder, black pepper
Bay leaves, tumeric
hhhmmmm think that was it....let it simmer

Depending on how spicy I want it - I will sometimes add Tabasco or cayenne

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shellma00

I was thinking about making a white chicken chili soon.. but I may have to try some of these

ksandy1224

That's my favorite chili recipe!! I try to follow the recipe exactly. My husband always requests it to take on his fishing weekend trips. I think this recipe has more ingredients in it than any other recipe that I use! LOL!! It's so good though!

JustinAnimal

Wifey's mostly vegetarian, but I still love how easy and tasty this recipe is:

1 can black beans
1 can kidney beans
1 can diced tomatoes
Diced celery, carrot, onion and garlic
Generous splash of red wine
Spices you like (bay leaf, cumin, chili powder, garlic powder, onion powder, ground CHIPOTLE, white pepper, cayenne pepper, salt)

Serve with cornbread from mix (add cheddar cheese and jalapeno slices prior to baking), sour cream and BEER!

Masq

These all sound wonderful!

Regardless of the recipe I use.... I always add a can of pumpkin puree. It doesn't change the flavor at all, but adds a ton of good fiber and vitamins and makes it thicker unless you add more liquid.

crystalewhite

When I make soup or chili I usually try and estimate how far up it comes on my pot. It's usually halfway so I can figure out how many one cup servings there are in my head.
I am making chili this weekend, I will try and enter everything into MFP and come up with a number and post back.

stephylynn190

Im thinking of experimenting this week with a chicken breast chill or maybe even a veggie chill
I'm thinking.....
lots of spices
white kidney beans
black beans
peppers
onions
chick peas maybe
pulled/shredded chicken breast maybe
corn maybe

Hardly even chili - I guess I'm not much of a purist. I'll let you know if it turns out...

If you want to try a chicken chili this is THE one. Chicken and Quinoa Chili, super low in calories and fat too!

1 cup of quinoa, rinsed
One (1) 28 oz can of diced tomatoes
Two (2) oz can diced tomatoes with green chilies (Rotel)
Two (2) 16 oz cans of black beans, rinsed, drained
One (1) 15 oz can of corn, drained (I use fresh corn cut off the cob)
3 Cups chicken stock
2 large chicken breasts, frozen or thawed (cook longer if frozen)
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder

Throw it all in a Crock Pot until the chicken is cooked. Pull the chicken to shred it, add it back to the cooker and stir. I throw a dollop of lite sour cream on top. It's delish and really healthy.

Nutrition info per ounce...
Calories - 19 Sodium - 47 mg Carbs - 3 g Protein - 1 g

Go_Mizzou99

I enter chili contests...I have 2 wins, a few seconds, thirds, and honorable mentions to my name.

The secret to winning is the chili must be appealing to look at as well as testy. 3 beans and contrasting colors always helps. You can cut back on the ground beef or add another pound - but you will have to adjust the water/tomato sauce to get the desired consistency.

Another trick is to season the hamburger (to suit) while browning (I use salt, pepper, and garlic powder). This trick is not in the recipe below.

I call this recipe Three-Bean Award Winning Chili when entering contests (being a bit arrogant helps too lol)
(or unofficially "no leftover chili")
======================================
2 lbs ground beef
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 1/2 tablespoons jalapenos, finely chopped
1 (14 ounce) can Rotel diced tomatoes
1 (15 ounce) can diced fire-roasted tomatoes
3 (15 ounce) cans tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup water

Add: crackers, shredded cheddar cheese, green onion, sour cream to suit

MamaFunky

1 tablespoon oil
5 pounds pork roast, cubed
1 large onion, diced
2 cloves garlic
2 teaspoons each ground cumin and ground coriander
6 jalapenos, deseeded, roasted, peeled
6 Anaheim chilies, deseeded, roasted, peeled
2 jalapenos, chopped with seeds
1 large can of tomatillos (I think it's 28 ounces)
Chicken broth
bay leaf
Salt, pepper

Brown the pork a little at a time, remove from pot. Saute the onions and garlic in the oil. add the spices and stir until fragrant. Add all the remaining ingredients and the pork, plus enough chicken broth to cover the meat. Cover, cook until pork is tender. Remove the lid, cook until the juices are reduced a bit so the chili is thick enough for your taste. Add more pepper and salt to taste if needed.

I have never made a chili with pork roast. This sounds awesome! Going to make this soon! This would be perfect for tailgating! Thank you for sharing!

Rwheltsley

I also cook competitively - chili, ribs, wings, bbq in general. Best success has been with chili. I tweak my recipe based on the crowd that's expected (chili die hards get hotter and the color has to be more accurate - whereas a "charity event" will garnish less spice and more meat...etc.)

This is the recipe that has gotten the best results - I am undefeated with this particular recipe; 4-0. I'm not saying it is healthy, or fat free, or anything... it's just excellent chili. I’d classify it as a medium-hot spiciness. You can cut down on the spice by leaving out the habanero flakes, or cutting down on the peppers used.

I plugged it all into MFP and this is what I get per serving (makes 8 servings):

604 calories / 37g protein / 55g carbs / 26g fat

-1.25lb ground sirloin 90/10
-0.75lb chorizo sausage – loose, not in the casing
-1 medium sweet onion - diced
-4 cloves minced garlic
2-packets McCormick chili seasoning
1.5 teaspoon dehydrated habanero flakes
2 tablespoons chili powder
2 tablespoons ground cumin
1- 46oz can Red Gold tomato juice
2- 10oz cans of diced tomatoes (Rotels with chiles)
1-15oz can of dark red kidney beans – washed and drained before adding
1-15oz can of chili hot beans - added as is, with juice
1-15oz can of black beans – washed and drained before adding
1 Anaheim pepper – de-seeded - diced
1 Serrano pepper – de-seeded - diced
1 Poblano pepper – de-seeded - diced
8oz Porter beer – I use Founder’s Porter
Salt
Pepper

The spices I listed were to taste, not exact - so take those measurements as guidelines not rules. Also, for competitions I will buy whole cumin seeds – toast them lightly in a skillet, then grind them fresh in a coffee grinder for a lot more aroma – but the ground cumin you can buy works just fine.

Instructions:

Brown ground beef and chorizo in a large pot. After browned, drain the majority of the fat in the bottom of the pot. Put all spices, diced onion and minced garlic back in and stir so that spices are mixed well. Continue to brown meat until the onions are opaque. Add the tomato juice, diced tomatoes, and diced peppers. Bring to a boil and add the beer. Simmer until the peppers are cooked through (~25 minutes). Lastly, add the beans and cook another approximate 15 minutes until the beans are tender. Adjust flavor with more pepper flakes, salt, pepper, cumin and chili powder as necessary. My one tip is that you will use a LOT more chili powder than you expect. Don’t worry, add liberally.

HipsterWhovian

I don't think I've ever made a beef chilli before! I have however made one with Quorn, one with veal and one with turkey and chorizo. Might as well share all three! Word of warning though - I don't like food too spicy!

Quorn Chilli (6 servings)

500g quorn mince
120g onion
15 sprays olive oil spray
400g can chopped tomatoes
400g can kidney beans (drained)
100g mixed peppers
1 vegetable stock cube (I can't remember how much stock I used - possibly 500ml)
1 tbsp cayenne pepper
3 tbsp smoked paprika
2 tbsp mild chilli powder

Nutrition per serving:
180 calories, 16.9g protein, 18.2g carbs, 6.9g sugar, 10g fibre, 3g fat, 0.5g saturated fat, 217.6 mg sodium


Veal Chilli (5 servings)

500g veal mince
75g frozen onions
10g lazy garlic
150g button mushrooms
120g red pepper
400g drained kidney beans
400g can chopped tomatoes
10 sprays olive oil spray
1 beef Oxo cube (again, approx 500ml stock)
1 tsp mild chilli powder
1 tbsp paprika
1 tsp cumin
1 tsp cayenne pepper

Nutrition per serving:
216 calories, 28g protein, 16.6g carbs, 7.1g sugar, 6.7g fibre, 2.6g fat, 0.7g saturated fat, 381.6mg sodium

Turkey and Chorizo Chilli (4 servings)

10 sprays olive oil spray
100g chopped frozen onion
150g sliced mixed pepper (frozen)
15g garlic puree
150 frozen sliced mushrooms
125g courgette, chopped
500g turkey mince
100g chorizo, cubed
400g can drained kidney beans
400g can chopped tomatoes
160g can sweetcorn (drained)
1 reduced salt chicken stock cube (500ml stock)
1 tsp cayenne pepper
1 tsp mild chilli powder
1 tsp sriracha
2 tbsp smoked paprika

Nutrition per serving:
472 calories, 41g protein, 27.4g carbs, 11.3g sugar, 8.5g fibre, 20.6g fat, 5.9g saturated fat, 452.4mg sodium

One thing I love about chilli is how easy it is to cook. All the above recipes follow the same method: Fry the onion and garlic in a large pan in the oil spray, then add the mince to brown/Quorn to soften slightly, then add everything else and stir well. Bring to a boil then simmer for 30 minutes. Job done!
The turkey & chorizo chilli has larger portions than the other two - just FYI

__Bad_Leroy

Will not give up my recipe but will say that habanero peppers and brown sugar is what makes it.