Best Chili Recipes?

Check out the cookbook section of the forum and you will find several chili recipes cooked on the egg.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=viewcategory&catid=261

Or just search "chili" in the search forum box and you will have hours of reading and tons of chili ideas.

I had "egrets" chili this weekend and I must say, it's worth trying. Loved it A quick search for egret's chili should find it.

I adapted this from Zac Brown's cookbook and it rocks.

Zac Brown Chili

1 lb. beef-tenderloin tips, diced into 1/2-inch cubes
2 lbs. ground bison (I used ground beef)
1/2 lb. ground pork (I used Mexican Chorizo)
1 medium white onion, diced
1 tablespoon masa flour or cornmeal
1/2 tablespoon garlic powder
1 (14.5-ounce) can beef stock
2 (14.5-ounce) cans chicken stock
1 (8-ounce) can tomato sauce
1 (4-ounce) can mild diced green chilies
1/2 tablespoon ground cumin
1 fresh jalapeño pepper, chopped fine
2 teaspoons ground black pepper
3 tablespoons medium chili powder

Brown all the meat and the onion in a large dutch oven or other grill-safe pan. Drain if needed. Add the masa, garlic, stock, sauce, chilies, cumin, jalapeño, pepper, and chili powder.

Simmer for an hour, then add:

1 (10-ounce) can Rotel Tomato & Green Chilies
4 tablespoons medium chili powder
2 tablespoons Ancho chili powder
2 tablespoons ground cumin
1 teaspoon garlic powder
1 tablespoon cocoa powder
1 (15.5-ounce) can black beans, drained
1 (15.5-ounce) can kidney beans, drained

Simmer for 45 minutes. Adjust seasonings, and serve with a sharp grated cheddar cheese and a dollop of crema.

I like a green chili.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=962512#962512

There's both kidney beans (they were a real dark red) and black beans in there.

"Choked it down with a smile" - smart man, since you had been gone almost a week! :laugh: :laugh:

Sundown has a great recipe (from what i keep hearing). He made it at a couple NH Eggfests. Apparently the recipe only makes a pint at a time because i have never had any. :laugh:

Of course she is Pat, but we won't tell Egret that! :woohoo:

Although I must say, the Egret chili is fabulous. Just wish the hair would grow back on my chest. :unsure:

I have tried 5 different recipes until I found this one. My search is over for sure.

I simplified it a little. Here is my version:

3 tablespoons olive oil
3 lb beef chuck, cut into 1” cubes
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1/4 teaspoon ground cinnamon
2 onions, finely diced
5 garlic cloves, finely diced
3 chipotle peppers, finely diced
1 jalapeno, seeded and finely diced
1 Tablespoon sugar
1 (28-ounce) can diced tomatoes
1/2 cup instant masa

Add beef to a large pot with oil and brown it. Drain most of the liquid from the meat. Add the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. Add the onions, garlic, chipotle peppers, jalapeno, and sugar to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover meat, and add tomatoes with their liquid.

Bring to a boil and reduce the heat. Season with salt to taste. Simmer until the meat is fork-tender, about 2 hours. When done, sift in the masa slowly while stirring. Mash the beef with a potato masher until the meat is shredded.

Modified from Here: http://www.foodnetwork.com/recipes/beef-chili-recipe/index.html

Had some in Ocala awhile back, was great.

Chili, Real Man’s Chili, Sundowner


INGREDIENTS:
1 Tbs Cumin
2 Tbs Paprika
1 Tbs Chipotle Powder
1 Tbs Chili Powder
2 lbs coarse chopped Yellow Onions
1 lb ground Beef (85%), or the same amount of ground Brisket
1 lb coarse ground Pork
1 1/2 Cans About Beef Broth (Swanson is what I use)
4-5 Cloves Garlic, finely minced
Salt
Pepper
For a larger amount:
1-1 1/2 Tbs Cumin
3 1/2 Tbs Paprika
2 Tbs Chipotle Powder
2 Tbs Tbls. Chili Powder
3 lbs coarse chopped Yellow Onions
2 lbs ground Beef (85%) Or the same amount of ground Brisket
2 lbs coarse ground Pork




PROCEDURE:
1 Lightly brown the pork and beef in the dutch oven. Set aside meat but reserving the
2 fat and juice (You can do this recipe in your DO and not worry about losing the
3 seasoning because it doesn’t contain tomatoes)
4 Sauté the onions in the fat and juices till they are barely transparent then mix in the
5 meat. Pour in about half of the broth add the spices and stir them into the meat and
6 onions then add the rest of the broth.
7 Be careful in you use brisket if overcooked it tends to get a ‘mushy’ feel on the
8 tongue.
9 Dome temp at 300º - 350º F. top off – clear smoke – then add the smoking wood of
10 your choice and cook for about an hour. I’ve done indirect and direct and either
11 way seems to work. Stir once or twice over the hour if you go direct.
12 Many folks want to skim off the fats once it cools a bit. I don’t. I know that fat helps
13 holds some of the heat and a lot of the flavor.
14 To thicken the chili add Masa flour (finely ground corn meal you can find in the
15 Spanish section of your super market.) Use the Masa flour sparingly. If you want
16 thicker chili don’t add as much beef broth to the recipe.
17 I float a couple of fresh habaneros (seeds and all) just lightly crushed on the top as it
18 cooks or, for less heat toss a couple of lightly crushed Jalapenos (seeds and all) in the
19 pot. For additional smoke flavor float an Ancho chili in the pot.
20 Serve with crackers or cornbread and lots of cold drinks. (You can fish the chilies
21 out after the cook before you serve your guests).


Recipe Type
Main Dish, Meat

Recipe Source
Author: Carey Gilbert (Sundown)

Source: BGE Florida Eggfest '09, Sundown

Final Note: Please don’t go messing with this by putting tomatoes or tomato

products of any kind in it until you’ve tried it this way a couple of times.

If you prefer beans or rice in your chili add them to the bowl when you serve your

guests. I think beans alter the flavor if they are added to the chili during the cook.

Enjoy.

Missippi Egger brought a pot of Egret's chilli to 'Loneyfest.I must say it was the best chilli I have ever tasted,hands down.

texascooking.com

This is a great site to explore. Once there,click on Grandmas Cookbook. All kinds of Texas and Southwestern recipes. I can stay on this site for hours!