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Chilli Recipe

RobinFarmandRanch

Well-known member
Joined
Jul 30, 2009
Messages
412
Location
in da swamps of south LA
Hey ya'll. Im getting tired of the same ol chili i cook every year. Looking to try something different. If any of you have a good chili recipe and you dont mind sharing it, i would appreciate it. Ill even give out a few of mine recipes if i have to.
 
the only one I use is damn fine chile by bear creek. Add chili ground meat can diced tomatoes can tomato paste 7 cups water and crock pot for 8 hours
 
its just a homemade concoction i came up with in college. 2 lbs ground meat(usually deer meat, but have done a specklebelly before), diced tomatoes, tomato paste, garlic cloves, kidney beans, browned onions and bell peppers,lots of cajun power sauce, tony chachere's, and LA hot sauce.

Brown the onions and bell peppers, then add the meat. once its all browned add the diced tomatoes, tomato paste, beans and water. Then add all the sauces and seasoning. let it simmer for about an hour and its done.
 
Faster horses said:
And it's so hot you :cry2:

:lol: :lol: :lol: :lol: :lol: :lol:
Thanks!

I wish. Ive had a TX 5 alarm chili before and added hot sauce to it. 8) :twisted: its just that its the same ol every time i make it. I live about 10 miles from Tony Chachere's plant. So i keep about 2 bottles of it at my house at all times. It goes on everything i eat. I can take that kind of heat, but i burn my toungue all the time on hot food. :?
 
try this:
6 pd pork shoulder roast... Already cooked...
1 1/2 onion chopped
1 1/2 green pepper
2 cans tomatos chopped
2 cans tomato sause
1 can green chilis
2 tsp garlic salt
1/2 tsp oregano
1 jar med hot pacanti sauce
8 cups of water...

I use a leftover raost from another meal, But I bet you can use any kind of pork ya want....

Brown pork add onions, green peppers and cook till done. Add rest of the ingradiance and enjoy...
 
here's mine

2lbs burger
1 whole onions diced
1 green bell peppers chopped
1 cans tomato sauce
1 can diced tomatos
1 jars chili sauce
1 can of your favorite beans, I use pintos
Season with hot chili powder, salt , black pepper, white pepper, garlic powder and green tabasco sauce.

Brown the beef, drain. Add rest of the ingredients. Cover and let simmer all day. Can eat for dinner or put in fridge and re-heat the next day for lunch.
 
Chile from a New Mexician

2lbs hamburger or other ground meat
1 onion, chopped
NM red chile powder
garlic
salt
1 can tomatoes and green chile
1/2 to 3/4 cup flour

Put meat in a pot and season to taste with garlic and salt and bown until done next add the chile powder, I buy the hot or extra hot variety, depending on how hot you are wanting it I usually use 2 to 4 tablespoons, stir the chile powder in and let it cook with meat for a couple of minutes. Next add flour, again depending on what I am doing with the chile dictates how much flour I use. For thinner chile use 1/2 cup for thicker chile use up to 3/4 cup. Again stir and let cook for a moment being carefull to not burn the bottom of the pot. Next add the can of tomatoes and chile and using the tomatoe can add enough water to make the desired thickness. Add your onion and simmer until onion is cooked.

You can use this chile for everything from adding beans and eating to frito pies and enchaldas. This reciepe works well with green chile as well.
 
Strickly to your taste :P

meat
salt
chili powder
cumin
oregano
garlic powder or fresh
onion

add these together and brown the meat...pour off the grease

Add..

Tomato Puree
Pace chunky salsa-medium
salt
chili powder
oregano
cumin
garlic
Raunchy beer-(Lonestar works well)
maize flour..smells like a tortilla..to thicken..mix with hot juice to a paste or it will lump up on you... :shock:

Cook for bout 30 mins at a simmer-and eat..better the 2nd day

For those that like beans add a can of Ranch Style beans with juice...pour the fat off the top first..you don't want your chili to look like it containes the dregs of your last transmission service.. :P
 
RobinFarmandRanch said:
Hey ya'll. Im getting tired of the same ol chili i cook every year. Looking to try something different. If any of you have a good chili recipe and you dont mind sharing it, i would appreciate it. Ill even give out a few of mine recipes if i have to.

Robin...ever tried any "White Chili". You can google up several good easy recipes and it's really good for a bit of a "change". Just type in "White Chili Recipes".

Enjoy. :wink:
 
ya know....suddenly that chuck roast in the crock pot just doesn't seem to have the same "appeal" to it that it did this morning!! Thanks, everyone!!! :wink: :wink: :wink:
 
Chili Cook-off

Note: Please take time to read this slowly. If you pay
attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park. Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield, IL.

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) 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".

Here are the scorecard notes from the event:


CHILI # 1 - MIKE'S MANIAC MONSTER CHILI...
Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 (Frank) -- Holy shirt, what the hell is this
stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


CHILI # 2 - AUSTIN'S AFTERBURNER CHILI...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI...
Judge # 1 -- Excellent firehouse chili. Great kick.

Judge # 2 -- A bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shirt-faced from all of
the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC...

Judge # 1 -- Black bean chili with almost no spice.
Disappointing.


Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?


CHILI # 5 LISA'S LEGAL LIP REMOVER...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY...

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers,
onions, and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I shirt on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my ash with a snow cone.


CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI..

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.


Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.


CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI...

Judge # 1 -- The perfect ending, this is a nice blend
chili. Not too bold but spicy enough to declare its
existence.

Judge # 2 -- This final entry is a good, balanced chili.
Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. poor feller, wonder how he'd have reacted to really hot chili?

Judge # 3 - No Report
 
I been there!!!! Was some awesome chilil served...and some not so awesome chili served. I don't care how hungry I am....armadillo chili is NOT somethin I wanna put in my mouth!!!!

Wow 445 teams qualified to go to terligua.....can you imagine the aroma in the air with that many teams cookin chili all at the same time???? It's been a long time since we went....wasn't near that many there at that time. Probably more in the neighborhood of 100 teams or so back than. But still.....walkin around...the smell would just make your mouth water!!!
 
the_jersey_lilly_2000 said:
I been there!!!! Was some awesome chilil served...and some not so awesome chili served. I don't care how hungry I am....armadillo chili is NOT somethin I wanna put in my mouth!!!!

Wow 445 teams qualified to go to terligua.....can you imagine the aroma in the air with that many teams cookin chili all at the same time???? It's been a long time since we went....wasn't near that many there at that time. Probably more in the neighborhood of 100 teams or so back than. But still.....walkin around...the smell would just make your mouth water!!!

Yall need to make a trip to Breaux Bridge, LA one year for the Crawfish festival then. If you want to have to good food. Everything from boiled crawfish to crawfish bisque. I dont eat for a week before it.
 
RobinFarmandRanch said:
the_jersey_lilly_2000 said:
I been there!!!! Was some awesome chilil served...and some not so awesome chili served. I don't care how hungry I am....armadillo chili is NOT somethin I wanna put in my mouth!!!!

Wow 445 teams qualified to go to terligua.....can you imagine the aroma in the air with that many teams cookin chili all at the same time???? It's been a long time since we went....wasn't near that many there at that time. Probably more in the neighborhood of 100 teams or so back than. But still.....walkin around...the smell would just make your mouth water!!!

Yall need to make a trip to Breaux Bridge, LA one year for the Crawfish festival then. If you want to have to good food. Everything from boiled crawfish to crawfish bisque. I dont eat for a week before it.

I love a good Chili but bisque is good stuff! The problem over here is that the packaged crawfish meat all comes from China now. Pappadeaux has a good lobster bisque though. Sure would be nice to get some packaged crawfish meat from Louisiana......Robin. :D
 

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