Chili Revisited

you should be able to find something here

http://allrecipes.com/recipes/14763/soups-stews-and-chili/chili/chili-without-beans/

If you'll take it from a native New Mexican - without measurements - here's how we do it: Soak your frijoles (pinto beans) overnight, then cook slowly in a crock pot. Brown your meat (cubed pork, beef, or ground beef... it's all good) with onions, fresh garlic and chilis. If you can get fresh Anaheim or poblano peppers, we like them the best. Otherwise, drain canned green chilis (these will be Anaheim chilis) and use those. Put all the above together in a pot along with a large can of diced tomatoes (my wife likes fire roasted the best... but what does she know - she's from Central America), cumin, a couple of tablespoons of red chili powder (chili pequin) and salt to taste. If you don't like it spicy, back off the red chili powder. Personally, I like to saute some fresh jalapenos with my meat and onions - but this is the stuff on which I was weaned. You'll know when you get the proportions of the ingredients right.

Rob

Got a nod of approval for this recipe from a woman born in Southern Texas who now lives closer to the OK border:

Texas Red Chili

Made it and kiddos HATED it and adults enjoyed it fine with an avocado salad on the side.
No accounting for taste down thru the ages.
Since you don't like kidney beans no sense in posting my vegetarian chili:).

Take out or replace any ingredient. This is so easy to make!

1 onion (chopped)
3 gloves garlic (minced)
1 can kidney beans
1 can pinto beans
1 can chili beans
1 can roasted diced tomatoes
1 can rotelo (chopped tomato and pepper)
1 beer (minus 1/3 to drink for yourself as you cook ;)
1 bell pepper (chopped)
1 rotesserie chicken or 4 cooked breasts (chopped or shredded)
1 packet taco seasoning
1 packet ranch dressing
1 teaspoon chili powder

Sauté onions and garlic in a bit of olive oil until onion is clear. Dump in all the above ingredients without draining the cans prior. That's it. Heat and I serve with avocado, green onions, cheese, sour cream and over tortilla chips. It's better on day 2.
I doubled the recipe (minus the chicken) for camping.

Make any chili recipe that sounds good and push it over the top by putting it in the smoker for a couple hours. It makes otherwise average chili awesome.

coolbreeze01 wrote:
Still looking for a good chili recipe. If use kidney beans, please don't post. I just don't like them.

We don't like beans in our chili either so we don't blame you there. We just leave them out. We created our own recipe using a traditional sauce base of crushed tomatoes, a boat load of garlic and onion, chili spices and tomato paste. We always make 4 gallons because we freeze the rest. In my opinion, chili is even better after a month in the freezer because the spices have a chance to meld and intensify.

Here's our 5 Meat Chili
Makes 4 gallons.

Important - the amount of meats vary for us. We "eyeball" it. If we are packing it full of meat, we add an extra 1/2 TBSP of each spice to balance the extra meat.

First we brown the meats: we use bacon, chicken, smoked sausage, pork butt and beef. All are cut up into spoon-sized portions. We then drain out all but one or two TBSP of the fat.

Leave the meat in the pot and add to the pot in the amounts below the spices, garlic and onions to sauteé and soften. Sauteeing the spices makes the flavor better.
- One and a half cups of chopped garlic (at least; sometimes we add more if the garlic is mild)
- Two super sized onions chopped.
- At least 2 TBSP each of chili powder and cumin. Sometimes we add another hot spice if we want more heat in the palate.

Then add:
- One (32 oz) jar of mild pepperoncini peppers - chopped and include the juice from the jar.
- *3 or 4 large (28 oz) cans of crushed tomatoes*
*Add 3 cans of crushed tomatoes: We eyeball how much of the crushed tomatoes to use. We like our chili thicker rather than thin in its consistency. If it seems too thick you can always thin it with another can of crushed tomatoes.
- 2 or 3 (6oz) cans of paste

Bring to a simmer: we prefer at least 3 hours on simmer but sometimes go as long as 4.
Note: If you want more flavor heat: add about a half cup of chopped jalapeños and use hotter spices. This recipe can be tweaked to your tastes easily.

GOOD TO SEE YA, SUPER DAVE!

Thanks all!! Some things to try this winter :C

Easy and amazing chili

I use a pressure cooker but slow cooking is fine and even better in a dutch oven over a fire. The smoke adds a great flavor.

Toss the masa flour, salt, and cayenne unless you want hot chili.

Sweat a large white onion and a couple of bell peppers. Set aside. Use any meat you like but ground beef is fine. Brown and drain.

Add beef broth to the mix and the ingredients set aside. Add a can or two of tomatoes.

Of course plenty of garlic, salt, pepper, paprika, white pepper to taste.

The large spice package of the Shelby mix is outstanding and makes chili easy. I use two boxes in a large pot. One if trying to make a small pot.

YC 1 wrote:
Easy and amazing chili

I use a pressure cooker but slow cooking is fine and even better in a dutch oven over a fire. The smoke adds a great flavor.

Toss the masa flour, salt, and cayenne unless you want hot chili.

Sweat a large white onion and a couple of bell peppers. Set aside. Use any meat you like but ground beef is fine. Brown and drain.

Add beef broth to the mix and the ingredients set aside. Add a can or two of tomatoes.

Of course plenty of garlic, salt, pepper, paprika, white pepper to taste.

The large spice package of the Shelby mix is outstanding and makes chili easy. I use two boxes in a large pot. One if trying to make a small pot.

Wuvv masa harina in my chili and got a substitute hint from someone that's a great hack: run corn tortillas through a food processor until they are powdery and then measure in the same amt as called for masa.

Auntie's Survival Chili


2 Tablespoons Olive Oil 1/2 teaspoon cumin
2 1/2 lb. stew meat 1 teaspoon salt
12 OZ can beer 1/2 teaspoon oregano
1 1/2 cups water 1 1/2 teaspoon minced garlic
1 cup whole tomatoes 1/2 teaspoon paprika
8 OZ can tomato sauce 1/2 teaspoon black pepper
4 OZ can chopped green chilies dash red pepper
1/2 cup chopped green pepper
1/2 cup chopped onion


Brown meat in oil and add rest of ingredients. Bring to boil; simmer, covered for 3 hours adding more water if needed. Stir occasionally.

All of the ingredients can be adjusted to suit your taste - I usually serve this the next day after all flavors have blended. Sour Dough or Corn Bread are great with this!