What is your favorite chili recipe?!

Best Answer - Chosen by Voters

Tom's Chili

Not your typical chili but the glaring simplicity here results in a delicious chili for which I hold a Blue Ribbon.

Ingredients
3 pounds boneless beef chuck roast, cut into 1 inch cubes
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chili powder (chili powders can vary, add more or less based on your brand)
3 teaspoons ground cumin
3 tablespoons flour
1 tablespoon dried oregano
28 ounces beef stock [2 14 ounce containers], divided
2 teaspoons coarse salt, then more to taste
1 teaspoon freshly ground black pepper, then more to taste

Sour cream, for serving
Lime wedges, for serving

Method
Heat the oil in a large skillet over medium high heat. Sauté the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the stock.

Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart.

Cool, cover and refrigerate overnight.

To serve, heat over low heat until hot.

Serve with sour cream and lime wedges.

This site is all about chili recipes
http://www.chili-everyway.com/side-dishe…

My favorite without beans chili is this Texas chili recipe. It is good and chunky
http://www.chili-everyway.com/texas-chil…

For something totally different with a little sweetness try a Cincinnati chili recipe
http://www.chili-everyway.com/cincinnati…

Have it 4 way - no beans

http://www.chili-everyway.com/cincinnati…

Here's a walk through for award winning competition chili.
Make your own chili powder and experiment with grinding different peppers.

http://makejohncook.com/2010/12/chili/

Hormel Chili with out beans and some Hot-dogs cut into them for just a bit more!

I'd add some Jack Daniels Old No.7 to it for flavor!

Hi,
^ ^ ^ ^ ^ ^ ^ ^
I love Tom's recipe!! I recommend his over mine.. :/

I will definitely try his!

:)

"Rip-Your-Face-Off-Chili"

3 Lbs. meat, 1 Lb. ground chuck, plus
2 Lb. round steak, diced finely
3 cups water or chicken broth
1 red bell pepper chopped to a medium dice
1 green bell pepper , medium dice
1 1/2 large onion, large dice.
2 cans dark red kidney beans.
3 10 oz cans RoTel diced tomatos with chilis
1-or 2 4 oz cans tomato sauce.
5-6 garlic cloves finely diced ( I use the food processor)
5-6 bay leaves
dash oregano
dash Accent
4Tbs. chili powder
2 Tbsp Ground Cumin seed
1 Tbsp Lawreys seasoned salt or an equivalent.
1 tsp cayenne red pepper
5 fresh jalapeno peppers.

Place meat in a large pot and brown til - - - well till it's
browned. add the water and bring to a boil. Boil 5 minutes,
drain all water off through a strainer, and pour into a gravy
seperator to remove the fat. Pour the defatted water back into
the pot and add the onions, red and green peppers (NOT the
jalapenos at this time) , bay leaves, spices, tomatos and tomato
sauce. Bring to a boil again and reduce heat to a low simmer.
IN the meantime, open the jalapenos, remove seeds and white
membranes. Save the innerds of 2-3 of the peppers chop and add
to the mix this is where the heat is. The green part is the
flavor. Set aside along with the garlic.
Add the beans, but rinse and strain to remove the thick gooey
liquor they come packed in.
After 20 minutes of simmering, add the garlic , chopped
jalapenos, and anything else I didn't mention, oregano etc. and
again bring to a boil, another 5 minutes. Turn off heat and
allow to cool completely. Reheat and serve with your favorite
corn bread recipe.
When I serve this to a larger group, I always provide some
antacid tabs. If taken beforehand, they prevent the kind of
discomfort some people have from hot, spicey foods.