Favorite Chili Recipes

Excerpts from The Message Boards

Forrest Addy

Forrest's Famous Sleep on the Couch Chili

• 1 lb lean ground beef braised left in 1" chunks
• 1 12 oz can of Dennisons thick chili—any good quality basic canned chili will do
• 5 to 8 whole cloves of garlic slices or crushed. Garlic powder does not work
• 1 can diced green chilis
• 3 oz sharp sharp cheese grated fine
• ¼ tsp ground fennel (hard to find but it makes this recipe)
• dash roasted sesame seed oil (also essential for a warm back of the mouth feel)
• Salt and black pepper to taste

Braise ground beef on high heat so it's browned on the outside but barely turned on the inside. Remove excess grease. Reduce heat. Dump in other ingredients and stir trying not to break up the meat chunks. Allow to warm through and serve immediately. Time to prepare 20 minutes.

This is bachelor food. Eat it from the pot over stove or in front of the TV with chunks torn from a french bread baguette. If you want a side dish gnaw on a cucumber between bites of bread and chili.

Please! Do not doctor up this recipe until you've tried it as written. This is an easy to make, mild chili intended for people who are not pepper mouths or hot food masochists.

I do want to introduce fennel to chili making. It lends a wonderful anise like flavor. Try it also in barbecue sauce and home made sausage. It doesn't take much. Too much and the dish can be ruined.

Jim Reed @ Tallahassee

Everyone needs a good chili recipe. Here is my long version. Feel free to substitute canned goods to decrease the prep time.

Dad's Slap Yer Momma Chili

Soak beans in cold water overnight or quick soak by bringing water to boil and letting beans simmer for an hour. Discard the liquid. Add beans to crock pot with a generous amount of water and cook on high for several hours until they are tender.

Brown the beef in a skillet and put it aside to drain. Dice the onion and sweat it in a pan with some oil. When bits start to turn brown, add the celery and bell pepper. Cook until all are soft. Throw the entire pan of stuff into a big chili pot. Add the cooked and drained ground beef.

Deglaze the pan with water and scrape the bottom. Add that juice to the chili pot. Add the tomatoes and paste. Add a can of beef stock. Cook and stir for ten minutes to an hour. Scoop the beans out of the crock pot and add them. You may add some of the liquid if the chili looks dry. Now add spices. Start with a quarter teaspoon of each and increase the ones you like.

Variations

• Use canned beans for a jump start.
• Use frozen bell pepper pieces straight from the freezer.
• Use beer for liquid.
• Serve with shredded cheese as a topping

Carole in VA

To basically the same recipe as Jim Reed's above, I add

Smoked andoulli sausage, sliced

Chipotle peppers diced (not just the sauce) to taste. If you don't like hot, forget the peppers.

A bunch of grated fresh Parmesan cheese

And if I'm in the mood for it, beans. Kidney, black, blackeyed peas…doesn't matter. Whatever is on hand.

Had that for dinner tonight. )

Bruce, a MN Galoot

Got the basis for this from Natural History magazine a couple centuries ago

• 2 lbs ground beef
• 1 large onion, chopped
• 1 tbs garlic, minced
• 2 sm cans tomato paste
• 2 sm cans tomato sauce
• 2 12 oz cans diced tomatoes
• 1 can diced chili peppers
• 1 can diced jalapeños
• 4-8 tbsps fresh chili powder
• 2-4 cans sm kidney beans or chili beans
• sometimes, I'll throw in a tbs or so of cumin.
• salt to taste.

Brown the beef, drain off fat, add onion and garlic, sauté until translucent, add everything else and let cook for a couple hours.

Adjust the chili powder and peppers according to taste. I like mine hot.

Drink beer until it's time to serve. Then drink more beer.

Serve with shredded cheddar cheese and taco chips.

Carol Reed, the Router Lady, Dubuque

Cheater Chili

• 2 cans ranch style beans
• 1 large can chili beans
• 1 regular can kidney beans
• 2 pounds chili grind (coarse grind) ground chuck
• yellow onion
• chili powder
• salt and pepper
• garlic powder (remember, I said cheater)
• liquid smoke

Chop the onion, toss in hot frying pan until almost translucent

Brown the meat. Transfer to large stewing pot. Add beans and seasonings as listed to taste. Simmer until all is hot. Serve with chopped onions and grated sharp cheddar cheese.

Freezes well. I put mine in Glad bowls and freeze. Let it thaw in the sink when I leave for class. Heat for two minutes in the microwave when I get home for lunch.

William Duffield, on the Cohansey

Recipe? There is no recipe, Grasshopper. There is only "Do".

I usually use lean ground beef, browned but not incinerated, and fresh diced onion and garlic, caramelized. Also, to avoid wasting time, my spices start with a little brown bag from Carroll Shelby. To this I add tomato sauce, water, canned dark red kidney beans or sometimes black beans (drained), adobo with cumin, cilantro, and sometimes mojo criollo. This, by itself,, even with the cayenne in the bag, results in rather boring chili, so, depending on the season, I add copious amounts of either fresh or dried chilis from my garden. I prefer something called super chili, but jalapeños, Thai, habaneros (in moderation), long hot green, anchos, or if I'm desperate, cayennes, will do.

I agree with Forrest that a bit of fennel is useful. Sometimes, instead of ground cow, I use hot Italian sausage, which has fennel in it. The biggest mistake I have made is putting in too much cilantro. I serve topped with grated Monterray Jack and aged cheddar cheese and cervesa (cold, in a glass, not in the chili) and tortilla chips.

Many years ago, I frequented an industrial strength cafeteria where I worked, where an exceptional chili was served just about every day, and always made with whatever fresh peppers the cook could find at the local markets. The question from the afficionados was always, "how's the chili?" The response was either mild, just mild, or more than mild. With some experience and a real will to participate, lots of people eventually learned to eat the mild stuff. Many would ask, but then turn down, the more than mild. Curiously, on those special occasions, it wasn't often that there was much, if any, of the more than mild left in the bottom of the pot by the time I got to the cafeteria. I'm not sure who all was eating double helpings of it, because myriad were those who had learned the hard way to turn it down. None ever went to waste, though.

John Leech in 'rural' Festus, MO

Somewhat quick and very easy

• 2-3 lbs ground beef
• 2-3 onions, chopped
• 4-5 cloves garlic, minced
• 1 Green Bell Pepper, diced
• 2-3 stalks celery, chopped
• 4-5 cans of beans (I use two kidney, two chili, and one pinto…Bushes)
• 28 oz can tomatoes
• small can green chilis
• Lg. can V-8 juice/ tomato juice
• 2 pkgs Williams chili mix
• 2 tablespoons ground cumin
• I think that's all.

Brown ground beef, onion and garlic in a splash of oil. Add rest and simmer for an hour or so.

I prefer mine with a dash of tabasco, cheddar cheese, and oyster crackers. Oh, and some homebrew!! Can't forget that!

Howard Norman-Prescott, AZ

Blue's Buzzard Chili

• 5 pounds beef in very small cubes
• 3 pounds pork in very small cubes
• 2 yellow chilis, chopped
• 2 Jalapeño chilis, chopped
• 1 small can hot tomato sauce
• 5 cloves garlic, chopped fine
• 1 teaspoon pepper and mustard
• 1 teaspoon dry mustard
• 2 tablespoons vinegar
• 2 large onions, chopped
• 1 large can red chili sauce
• 2 tablespoons each, flour and oil
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon powdered cumin
• 1 dash oregano
• 2 medium cans beef broth
• 3 tablespoons chili powder
• 2 teaspoons salt

Brown meat in a large iron skillet. Pour into large pot. Roast chilis under broiler, cool with cold water and peel. Sauté them, along with garlic and onions in skillet. Add to chili pot. Heat lard in skillet, add flour and brown to make a roux. Pour in the large can of red chili sauce. Stir until smooth, pour into chili pot. Bring to a boil. Add other ingredients. Stir and cook slowly 2½ hours.

Note the use of canned Jalapeño's will make a milder chili than using fresh Jalapeños

...And the Last Judgment to

Rod Peterson—Ormond Beach

This has been around the 'net forever. It still makes me laugh.

The Chili Cookoff

Notes From An Inexperienced Chili Taster Named Frank

"Recently I was honored to be selected as an Outstanding Famous Celebrity in Texas, to be a Judge at a chili cook-off because no one else wanted to do it. Also the original person called in sick at the last moment and I happened to be standing there at the Judge's table asking directions to the beer wagon when the call came. I was assured by the other two Judges that the chili wouldn't be all that spicy, and besides they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you're an internet writer and therefore known and adored by all."

Here are the scorecards from the event

1. Mike's Maniac Mobster Monster Chili

Judge One: A little too heavy on tomato. Amusing kick.

Judge Two: Nice, smooth tomato flavor. Very mild.

Frank: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These people are crazy.

2. Arthur's Afterburner Chili

Judge One: Smoky (barbecue?) with a hint of pork. Slight jalapeño tang.

Judge Two: Exciting BBQ flavor, needs more peppers to be taken seriously.

Frank: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will not pick a fight with her.

3. Fred's Famous Burn Down the Barn Chili

Judge One: Excellent firehouse chili! Great kick. Needs more beans.

Judge Two: A beanless chili, a bit salty, good use of red peppers.

Frank: This has got to be a joke. Call the EPA, I've located a !?##?!?%?~?! uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest. She said her friends call her "Sally." Probably behind her back they call her "Forklift."

4.Bubba's Black Magic

Judge One: Black bean chili with almost no spice. Disappointing.

Judge Two: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Frank: I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn't have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled…it's kind a cute.

5. Linda's Legal Lip Remover

Judge One: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.

Judge Two: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.

Frank: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other Judges asked me to stop screaming.

6. Vera's Very Vegetarian Variety

Judge One: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

Judge Two: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Frank: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally. I asked if she wants to go dancing later.

5.Susan's Screaming Sensation Chili

Judge One: A mediocre chili with too much reliance on canned peppers.

Judge Two: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about Judge Number 3, he appears to be in a bit of distress

Frank: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. Go Sally, save yourself before it's too late. Tell our children I'm sorry I was not there to conceive them. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let it in through the hole in my stomach. Call the X-Files people and tell them I've found a super nova on my tongue.

6. Helen's Mount Saint Chili

Judge One: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 fell and pulled the chili pot on top of himself.

Judge Two: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.

Frank: Momma??!!