Your Favorite Chili Recipe

Killit_and_Grillit

Its about to start getting colder and my wife was just saying how excited she was for chili season. I have a few I use but I am thinking about branching out and trying some new recipes. 

So what's your favorite? Any recipes y'all want to share?

Little Steven

White bean and turkey for me. Think I posted the recipe (as much as I ever follow them). I'll look for it. Great to do a bunch around Thanksgiving when turkeys are cheap.

Little Steven

Here it is....sort of

White bean and turkey chili

Little Steven Posts: 28,043

October 2013 edited October 2013 in Poultry

Just a lot of stuff.

Not shown.: Light turkey stock. Some dried herbs. Indian white chili powder

Kid with dog

 

Steve 

Caledon, ON

Carolina Q

@Mickey first told me about Cindy Reed, and even sent me a packet of CinChili seasoning. Then, @Hotch sent me a link to Cindy's original recipe. I haven't made it any other way since! Takes a while, but SOOOO good!!

Don't tell anyone, but it's even good if you add tomatoes! Or beans. (Yes, Mickey, I like it both ways. But with beans, it lasts longer! )

http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

RRP

Carolina Q said:

@Mickey first told me about Cindy Reed, and even sent me a packet of CinChili seasoning. Then, @Hotch sent me a link to Cindy's original recipe. I haven't made it any other way since! Takes a while, but SOOOO good!!

Don't tell anyone, but it's even good if you add tomatoes! Or beans. (Yes, Mickey, I like it both ways. But with beans, it lasts longer! )

http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

LOL - finally something we agree about! CinChili has been my go to secret ingredient for years! What else I add to my pot is of our liking - not what someone else tells me I may or not put in mine. Though I do have two more secret flavor enhancing ingredients and they are 10 oz of HOT V-8 plus .5 cup bacon grease.

Mickey

Buddy Ron , my goto as well. 

Carolina Q

RRP said:

Carolina Q said:

@Mickey first told me about Cindy Reed, and even sent me a packet of CinChili seasoning. Then, @Hotch sent me a link to Cindy's original recipe. I haven't made it any other way since! Takes a while, but SOOOO good!!

Don't tell anyone, but it's even good if you add tomatoes! Or beans. (Yes, Mickey, I like it both ways. But with beans, it lasts longer! )

http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

LOL - finally something we agree about! CinChili has been my go to secret ingredient for years!

Wrong. The scratch recipe is far, far better than the pre-mix. The pouch is much easier, bit the full recipe is much better.

Killit_and_Grillit

Carolina Q said:

Don't tell anyone, but it's even good if you add tomatoes! Or beans. (Yes, Mickey, I like it both ways. But with beans, it lasts longer! )

http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

Looks great. I'm a fan of beans in chili anyways. A cheaper way to make gameday food stretch out and it sticks with you. 

Phatchris

Made this last weekend..... It's really good.

http://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p1

CtTOPGUN

Carolina Q said:

@Mickey first told me about Cindy Reed, and even sent me a packet of CinChili seasoning. Then, @Hotch sent me a link to Cindy's original recipe. I haven't made it any other way since! Takes a while, but SOOOO good!!

Don't tell anyone, but it's even good if you add tomatoes! Or beans. (Yes, Mickey, I like it both ways. But with beans, it lasts longer! )

http://www.chilicookin.com/Recipes/CASI/TICC1992.htm

Thanks for posting this. I will try it staying true to the recipe. Normally I make chili with whatever I have on hand. No measuring. Just me cooking by sight, feel and taste(and limited by what is in my fridge/pantry). Beans and veggies are optional for my tastes. Sometimes I use them and other times I don't.

   Jim

Wolfpack

One other to try if you haven't is egrets cow lick chili-

Here.


Chili, Cow Lickin’, Egret


INGREDIENTS:
Olive Oil
1 1/2 Lbs Ground Chuck
1 lb Italian Sausage (casing removed)
2 cups Onion (chopped)
1 green Bell Pepper (seeded and chopped)
2 Jalapeno chiles (seeded and chopped fine)
1-2 Serrano chiles (seeded amd chopped fine)
1 Tbs Garlic (minced)
1 28 Ozs Can Diced Tomatoes and liquid
1 15 Ozs Can Diced Tomatoes and liquid
1 Can Rotel
2 15 Ozs Can Pinto, dark Kidney, or Black Beans (drained)
3 Tbs Chili Powder
1 Tbs Ancho Chile Powder
1 1/2 Tbs Ground Cumin
1 tsp Cocoa Powder
1 tsp ground Cinnamon
2 Bay Leaves
1 tsp dried Oregano
3 Tbs Dizzy Pig Cow Lick Steak Rub
2 cups Beef Broth
1 cup dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks




Procedure:
1 Preheat your Egg to 350° F. with inverted plate setter (legs up).
2 Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
3 Add the ground chuck and sausage (break up into smaller pieces with a wooden
4 spoon). Add 2 or 3 fist-sized chunks of wood to coals.
5 Close lid and cook for about 1 hour, stirring every 10-15 minutes.
6 Remove dutch oven from egg, remove meat and drain on paper towels.
7 Wipe dutch oven dry with paper towels.
8 Return dutch oven to egg, add more olive oil and saute´ onions, green pepper,
9 jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3
10 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add
11 water as needed to prevent drying).
12 Note : After the mixture starts to simmer, you can reduce the dome temperature to
13 ° F. Remove bay leaves, dried chiles, correct seasoning and serve.


Recipe Type
Appetizer, Main Dish, Side Dish

Recipe Source
Author: John Hall (egret)

Source: BGE Florida Eggfest '09, Egret 

Acn

Phatchris said:

Made this last weekend..... It's really good.

http://eggheadforum.com/discussion/1163323/award-winning-smoked-brisket-chili-served-at-salado-after-party-2014/p1

Another rec for this.

bhedges1987

BGE cookbook chili is very very good. 

tarheelmatt

No beans!

Killit_and_Grillit

tarheelmatt said:

No beans!

No beans?!?  That's basically sloppy joe mix!

JohnnyTarheel

Beans is Chili!!!!  No beans is hotdog chili...

WeberWho

I made some of CoalCreek chili called Minnesota Ass Blaster a few weeks ago. I loved the heat and the pineapple together. This will be my go to chili this winter.

http://eggheadforum.com/discussion/1198881/minnesota-donkey-blaster-brisket-chili

Killit_and_Grillit

WeberWho said:

I made some of CoalCreek chili called Minnesota Ass Blaster a few weeks ago. I loved the heat and the pineapple together. This will be my go to chili this winter.

http://eggheadforum.com/discussion/1198881/minnesota-donkey-blaster-brisket-chili

I like the idea of pineapple. I'll try this. 

smbishop

jak7028

I started adding a can of bean dip to the chili near the end.  Doesn't change the flavor that much, but thickens the juice a little to make it a little more like a gravy.  Last competition I was in and we added bean dip, we got second overall, but won people's choice award hands down.  Other than the bean dip, it was just a basic chili recipe.  Also, cube the meat, don't grind it.  

dopey

Little Steven said:

Here it is....sort of

White bean and turkey chili

Little Steven Posts: 28,043

October 2013 edited October 2013 in Poultry

Kid with dog

 

Steve 

Caledon, ON

I hope you got guns.  2 daughters of my own... not of dating age, and I'm already getting antsy 

tarheelmatt

JohnnyTarheel said:

Beans is Chili!!!!  No beans is hotdog chili...

Chili beans is chile beans. Chili is for hot dogs, with no beans. 

Toxarch

International Chili Society World Champion chili recipes:
http://www.chilicookoff.com/Recipe/Recipe_Categories_Search.asp?Cat=1&StatusID=4&Champ=1
Original Terlingua International Championship Chili CookOff:
http://www.abowlofred.com/
CASI Terlingua Chili Championship:
http://www.casichili.net/terlingua.html

No beans allowed in any of those Chili recipes. 

FWRealtor

I have used this one for chili cook off's in the past. It is an absolute winner. I add a pound of jalepeno bacon. Fry it up, put it in a magic bullet to almost turn it into a paste, and add it to the wet ingredients so it blends in. Outstanding. 

Winning Recipe
	C.V. Wood's World's Championship Chili  Ingredients: 1 3-pound stewing chicken, cut into pieces  1 � quarts water  OR 10-ounce cans chicken broth s � pound beef suet  OR � cup Wesson oil  4 lbs flank steak  5 lbs thin, center-cut pork shops  6 long green chilies, peeled  2 TSP sugar  3 TSP ground oregano  3 TSP ground cumin  � TSP MSG (optional)  3 TSP pepper  4 TSP salt  5 TBS Gebhardt chili powder  1 TSP cilantro, also known as chinese parsley  1 TSP thyme  8 ounces Budweiser beer  4 15-ounce cans Hunts Tomatoes  � cup celery, finely chopped  2 cloves garlic, finely chopped  3 medium onions, cut into � inch pieces  2 green peppers, cut into 3/8 inch pieces  1 pound Jack cheese, grated  1 lime -- Dash of Tabasco sauce Instructions: Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into � inch cubes. Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into � inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth. Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time. Add the pork to the broth mixture, cook slowly 30 minutes. Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15-20 minutes Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts.

Boileregger

My wife loves Panera's turkey chili so I found this knockoff recipe and made it on the egg.  Damn close to the real thing and it was nice and light.  Made good lunches for the week.  I used ground turkey despite what the recipe said.

http://3gitalian.com/2014/02/14/panera-bread-turkey-chili-copycat-recipe/

WeberWho

Killit_and_Grillit said:

WeberWho said:

I made some of CoalCreek chili called Minnesota Ass Blaster a few weeks ago. I loved the heat and the pineapple together. This will be my go to chili this winter.

http://eggheadforum.com/discussion/1198881/minnesota-donkey-blaster-brisket-chili

I like the idea of pineapple. I'll try this. 

@Killit_and_Grillit It worked perfect with the heat. Really compliments one another. Awesome with chili

GreenWave36

http://www.esquire.com/food-drink/food/recipes/a18648/bryan-voltaggio-chili-recipe-0313/

Mclayborn79

I use this one as a base, making a few changes.

 http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

leemschu

Never been much of a chili fan but might try some of these!

gamason

1 large can of tomato juice, 2 can crushed tomatoes, 1 can of bush's chili beans. 1 whole sautéed onion, 1 pack of McCormicks Chili mix, 1 pond ground beef or leftover brisket. As good as any chili I've ever eaten with the least amount of effort.