I am in hopes i can beg you to share your best chili recipe with me. Can i?!


Question: ROUTE 66 TRUCK STOP CHILI
3 pounds (80/20) coarse ground beef
2 teaspoons steak seasoning
1/4 cup plus 1 tablespoon chili powder
1 teaspoon coarse ground black pepper
4 teaspoons ground cumin
2 teaspoons Maggi seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 large jalapeno, finely chopped
2 (16-ounce) cans hot chili beans
1 (22-ounce) can tomato juice
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato puree
1 (10-ounce) can beef broth
3 tablespoons BBQ sauce
2 tablespoons Kahlua
2 tablespoons Worcestershire sauce
Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil and garlic powder in a stockpot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper and jalapeno. Cook until the vegetables are tender, stirring frequently. Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree, broth, BBQ sauce, Kahlua and Worcestershire sauce and mix well. Simmer until of the desired consistency, stirring occasionally. Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion and plenty of crackers.

nfd?


Answers: ROUTE 66 TRUCK STOP CHILI
3 pounds (80/20) coarse ground beef
2 teaspoons steak seasoning
1/4 cup plus 1 tablespoon chili powder
1 teaspoon coarse ground black pepper
4 teaspoons ground cumin
2 teaspoons Maggi seasoning
1 tablespoon basil
1 teaspoon garlic powder
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 large jalapeno, finely chopped
2 (16-ounce) cans hot chili beans
1 (22-ounce) can tomato juice
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato puree
1 (10-ounce) can beef broth
3 tablespoons BBQ sauce
2 tablespoons Kahlua
2 tablespoons Worcestershire sauce
Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil and garlic powder in a stockpot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper and jalapeno. Cook until the vegetables are tender, stirring frequently. Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree, broth, BBQ sauce, Kahlua and Worcestershire sauce and mix well. Simmer until of the desired consistency, stirring occasionally. Ladle into chili bowls. Serve with shredded Cheddar cheese, minced onion and plenty of crackers.

nfd?

Real Texas Chili ( A Bowl of Red)
4 ancho chili peppers (dried poblanos)
6 cups water
1 tablespoon sweet paprika (optional)
2 tablespoons vegetable oil
2 pounds stew beef, cut into 1-inch cubes
6 cloves garlic, minced
2 teaspoons cayenne pepper
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon salt
1-1/2 tablespoons masa harina or finely ground cornmeal
2 teaspoons Louisiana-style hot pepper sauce (optional)


1. Pick the reddest chili peppers you can find (some anchos can be greenish red). Under running water, stem and seed the peppers. Put them in a medium saucepan with the water and bring to a boil over medium-high heat. Reduce to a high simmer and cook until very soft, about 30 minutes. Reserving the cooking water, drain the chilies.

2. In a mini food processor, puree the chilies with 1/4 cup of the cooking water. If the chilies you used were not very red, add the paprika to boost the red color.

3. In a 4-quart Dutch oven (do not use a larger pan or the chili will be watery), preferably cast-iron, heat the oil until shimmering. Add the beef and sear, about 3 minutes. Add the chili puree and enough of the chili-cooking water to come 2 inches above the beef. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes.

4. Stir in the garlic, cayenne, cumin, oregano and salt. Return to a boil, reduce to a simmer and cook, covered, for 45 minutes.

5. In a small bowl, blend the masa harina with just enough water to make it pourable. Stir the masa mixture into the pot, return to a simmer and cook, uncovered, until the meat is completely tender, about 30 minutes. Stir occasionally and add a little bit of water if it seems in danger of sticking.

6. Taste for seasoning and adjust to taste. Add the hot pepper sauce (if using).

Chef Joe's Chuck Wagon Chili
Yield: approximately 12 servings

6 lbs. round steak, coarsely ground, diced/cubed
1 cup olive oil
1 3-oz. bottle of Grandma's chili powder
6 Tbsps. cumin
6 ea. small cloves garlic, minced
2 ea. medium red onions, chopped
6 ea. dried chili pods, remove stems and seeds and boil 30 minutes in water.
1 Tbsp. oregano
2 Tbsps. paprika
2 Tbsps. red wine vinegar
3 cups beef broth diluted with beer instead of water (chef prefers Sierra Nevada beer)
1 4-oz. can diced Ortega green chiles
1 12-oz. can stewed tomatoes (variation: Italian-style stewed tomatoes)
To taste Tabasco Sauce

Brown meat in olive oil, drain and add chili powder, cumin, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible. Add water or beer only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture. Add oregano, paprika, vinegar, 2 cups of beef broth, chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often.
Serve with fresh bread.
CHEF'S NOTE: Traditional red chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of beans and pasta which are strictly forbidden.

2 lb very lean ground beef or diced chuck steak
7 T chili powder
1 T ground cumin
2 t paprika
1 onion, finely chopped
2 t salt
1 1/2 t cayenne pepper
2 T masa
1 8oz. can tomato sauce
1 15oz. can red beans (optional)
1 15oz. can tomatoes(whole or diced, drained) optional

Brown ground beef and drain. Stir in tomato sauce and 2 cans of water. Mix all ingredients except cayenne pepper and masa. Simmer 30 min. Add as much pepper as desired. Mix masa and 1/4 c warm water. Add to chili and stir well. Add Tomatoes or beans if desired. Simmer 20 min.

Carrol Shelby's packet or Steakhouse Chili already made in a container from Safeway. For the latter, tell 'em it's your recipe and watch them buy it-This stuff is superb.

1lb ground beef, 1 lb ground pork, 1/4 lb cherisso, dont know if i spelled that right, its a mexican sausage. then 1 can of italian seasoned tomato paste, 3 cans of tomato sauce,, 1 can of chili beans, 1 can of diced tomatoes and green chilis. cook the meat first and drain most, but not all of the grease. then add the canned stuff, and on medium heat bring to a boil, then add 1 large diced onion, 1 diced green pepper, and minced garlic. let boil for a couple of minutes stirring the whole time. then let simmer for an hour on low heat, stirring occasionally. there will be no need for cheese or crackers. you might want to add some chili powder, but the mexican sausage will take care of most of that taste.





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