Let's talk about Chili

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

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 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.

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.

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!

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!

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

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!

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.

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