Making chilli

[Doyle]

I substitute V8 for tomato sauce and tabasco is a must.

[GSQUARED]

Open 2 cans of tomato sauce and 1 can of diced tomatos and add to crock pot. Open and drain 2 cans of red beans. Do a rough squish of the beans from 1 can and add the other can whole. I cube and fry up the andouille sausage then remove it and throw it in my crocky. In the same pot I add and onion, 6 cloves of garlic, 1 green pepper and 2 poblanos. (all diced). Add 2 squirts of honey. add to crockzilla.

Throw in ground beef and fry. Add chili powder and S&P. Open a can of chipotles in adobo sauce. Pour in a little and I mean a little bit of the adobo sauce into the meat (a little goes a long way in adding the smoke flavor. Take the rest of the peppers and rinse the sauce of and give the a rough chop and throw them in.

Finally take about a #1 of okra rinse and cut into small slices. Cook over night and them win.

I also add a small amount of Cinnamon to the beef and occasionally a creole seasoning to the veggies like tony cacheres.

I'm going to give this a go post Thanksgiving. Seems like it is really flavorful, also it will encourage a healthy doo-doo

[Inimicus]

3/4 lb of ground beef

3/4 lb of chorizo

1/2 green bell pepper chopped

1 pablano pepper copped

1/2 red bell pepper chopped

1 med yellow onion chopped

3 cloves garlic

small can of corn

1 can of kidney beans

1 can of black beans

1 can pintos

1 28 oz can crushed tomatoes

1 28 oz can tomato sauce

1 28 oz can water

1/4 cup masa flower

all that follows is really just a guess because its all to taste.

1/3 cup chili powder

1/2 cup cumin

2 tbsp paprika

1/2 Tbsp oregano

1/2 tbsp sage

salt

pepper

Brown the meat with the veg and drain

Add cans and bring to a simmer

Add the spices holding off the masa flower

Leave it alone for 3 or 4 hours on a very low simmer (ill sometimes add water if its reducing too much)

About 30 mins before serving add enough water to the masa to form a thick paste and then add to the chili.

[Guest]

I love making chili too, use my crockpot all winter. But weird, the amount of chili powder you guys use...wow too much chili powder kills me. Not the heat, but the next day. I use a teaspoon or two thats it. But the weird thing is I can eat jalepenos or oriental peppers all day with no problem.

[Panthro]

I just made mine up a month ago.

The reason I made mine this weekend is our office is having a chili con cookoff. My chili got me 2nd place out of 15 a couple weeks ago so I am hoping for another good showing...but there is a lot of good cooks around here.

[mr beauxjangles]

I've got a friend with a mammoth garden and he grows tons of different varieties of peppers. I've been drying them out and making my own cayenne and assorted chili powders - from ancho/poblano to thai/bird's eye. I've only made two batches of chili with these homemade powders and using his fresh peppers, but the results have been very satisfying. as with others, i never follow a recipe for chili. it's something that can very easily be developed and altered to taste. you can also get cumin seeds at most grocery stores. toast those suckers, crush them up, and add to chili. i live cumin-heavy chili, so i always do this.

[Panthro]

mmmmm mammoth

[GSQUARED]

Here's a good white bean and turkey chili

1/2 pound dried navy beans, picked over

2 tablespoons olive oil

2 cups chopped yellow onion

2 tablespoons minced jalapeno

2 tablespoons minced garlic

2 1/2 pounds ground turkey

1 2/3 tablespoons chili powder

2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crumbled

1 bay leaf

3 tablespoons cornmeal

3 cups low-sodium chicken broth

2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained

2 (4-ounce) cans diced green chiles, undrained

1 tablespoon finely chopped fresh cilantro stems

1/4 cup heavy cream

2 tablespoons finely chopped fresh cilantro leaves

Sour cream, for serving

Grated Cheddar or Monterey Jack cheese, for serving

Chopped green onions, for serving

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

[hepcat]

just made 5-way Cincinnati chili last night...the secret ingredient is bakers chocolate.

[Panthro]

OK, so if you are ever in a competition do not cook chili how YOU like it but how everyone else will like it.

People sometimes shy away from heat....which is weird in a chili cook off.

:(

[Doyle]

I like some kick to my chili but if your forehead starts to bead up then it is too hot.

[Mother Grabber]

[Doyle]

This is what I have on the stove right now.

1 pound ground lamb

1 pound ground pork

1 can rinsed kidney beans

2 cans diced tomatoes with green chilies

2 cups of V8

3 tablespoons chili powder

1 tablespoon ceyenne pepper

2 finely cut up serrano peppers

3 finely cut up cloves of garlic

2 tablespoons of brown sugar

1 large onion diced

1 bell pepper diced

2 teaspoons of tabasco

1/4 cup of cilantro

1 teaspoon of black pepper

This is going to rock.

[Scatter Brain]

Any month that starts on a Sunday will have a Friday the 13th in it.