What is your favorite kind of chili? Give the recipe? hmms?!


Question:

What is your favorite kind of chili? Give the recipe? hmms?



Answers: This is the real thing!!!


Frank X Tolbert's Original Texas Chili from Texas Cooking

2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
? cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs

If using chiles, trim the stems and remove seeds. Place in a small saucepan and
add water to barely cover. Bring to a boil, remove from the heat, cover and let
stand for 15 minutes. Transfer the chiles and their soaking water to a blender
or a food processor fitted with metal blade. Purée until smooth. Set aside.

Brown half of the meat in a large skillet in the vegetable oil over high heat for
6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed
chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it
and the juices to the pot. Add enough stock or water to just cover the meat.
Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.

Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and
continue to simmer, uncovered, stirring occasionally, until the meat is very
tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim
any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.

Note: There's an easy way to remove excess fat from this or any dish, but
you have to make it ahead of time. Let the chili cool, then refrigerate it for
several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature. Source(s):
Been making this one for years. *****R2 RANCH HOUSE THICK 'N HEARTY CHILI
2 lbs. ground chuck
3 cans tomato soup
1 pkg. Lipton onion soup mix
2 cans kidney beans, drained
1 green pepper, chopped and sauteed
3 tbsp. (or more) hot Mexican chili powder, to taste
2 tbsp. jalapeno peppers, finely chopped plus 2 tbsp. juice
Brown ground chuck and drain well. Add remaining ingredients, adjusting chili powder and jalapenos to taste. Simmer over low heat for 20 minutes. Serve with shredded cheddar cheese and corn bread.



*******CROCK POT CHILI
Brown 3 pounds ground beef; drain. In large crock pot, put: 2 (1 lb.) cans Ranch style beans 2 cloves garlic, crushed 1 1/2 tbsp. chili powder 2 tbsp. coarse black pepper 1 1/2 tsp. crushed red pepper 2 tsp. salt 1 tsp. paprika 1/2 tsp. oregano 1 tsp. ground cumin 1/4 tsp. cayenne pepper 1 bell pepper, chopped 2 onions, chopped
Add meat; cook overnight on low. Makes about 3 quarts and freezes well. My family love chilli con carne. Here is the recipe

Chilli con carne

Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2?lb lean minced beef
2 glasses red wine
2x400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2x400g can red kidney beans, drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve

Method
1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
2. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.

Tips:
The chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot. 5 Alarm Kicker Chili

2 packs of chili seasoning
2 lbs ground beef
2 cans 16 oz kidney beans
2 cans 16 oz tomato sauce
2 cans 16 oz dice tomato's
2 green bell peppers chopped
1 large onion chopped
3 fresh jalapenos (opt)
1/2 - 1/4 cup water (opt)
Cheyenne powder

Cook ground beef in a skillet until brown. Cook bell peppers and onions in a skillet until tender. Open all cans and packs. Toss the beef, bell peppers, onions, cans, and packets in the crockpot. Sprinkle Cheyenne powder on top (as much as you want). (opt) Take Jalapenos and water and put in a chopper. Drop those finely chopped Jalapenos in the pot. Take your largest spoon and stir (for best results) everything in the crockpot. Put on low for 8 hrs or high for 4 hrs.

Hope you have a fire extinguisher. my family likes Mayan chili here is the recipe:
1 1/2 lbs ground beef
1 med green pepper diced
1 can (4oz) diced green chilies or jalapenos (depending on how spicy)
1 1/2 TBSP chili powder
1 tsp garlic salt
1 Can (15 oz) tomato sauce
1/4 cup Tequila (Optional)
1 can (6oz) tomato paste
1 cup water
1 can (16 oz) kidney beans undrained
1 can (8 oz) whole kernel corn undrained

Brown meat and pour off the drippings. Add rest of ing. except beans and corn. Mix well. Cook over low heat stirring occasionally for 50 min last 5 min add beans and corn. heat through.

An alternative is to put everything after browning meat into a crock pot and simmer on low all day or on high for a couple of hours.

very good served with hot rolls and a big glass of milk



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