Your best Chilli recipe?

This is almost embarrassing but I don't make chilli. I'm a pretty good cook, in fact I do all the cooking if I'm home but I never make chilli. And I love a good chilli. One of my closest friends and hunting partner usually brings one to deer camp which I looked forward to but this year it wasn't on the menu. So, let's hear your best recipes for that wonderful comfort food. I'm thinking maybe this weekend is time for me to make a big pot of it. This place is full of belly rubbing rednecks and gourmets, bring it on.

RANCH CHILI with JALAPENO CORNBREAD


3 ½ pound shoulder meat
Salt and pepper
8 slices bacon sliced
1 large onion diced
4 jalapenos seeded and minced
3 tbsp chili powder
4 tsp Ancho chili powder
1 tbsp cumin
1 tbsp dried Oregano
5 garlic cloves
1 tablespoon brown sugar
½ Tbsp cocoa powder
2 can San Marzano tomatoes (with the juice) chopped in a blender
1 can black beans
1 can white beans

Cut up the meat in cubes and shake up with salt and pepper.
Fry the bacon in a Dutch oven. Removed when fried.
Pour off the fat and wipe pot clean. Add some bacon fat and fry the meat in batches, till browned. Add bacon fat for each batch. Set aside.
Fry the onion and jalapeno till onion is browning.
Add garlic for last 30 seconds.
Add chili powder, cumin, sugar, and oregano stir briefly and pour in tomatoes.
Scrape down bottom to loosen and browned bits.
Add the meat and simmer for 1-3 hours, covered.
Add the beans

Alternately, fry everything in a steel frying pan and accumulate everything into Dutch over and bake at 350F for 2 hours. Deglaze at each frying step with a bolshy strong beer and add the residue to the pot.



JALPENO CORNBREAD


2 tbsp canola
2 green jalapenos seeded and finely diced
1 medium red pepper finely diced
1 cup yellow cornmeal
2 tsp brown sugar
¾ tsp salt
1 tsp baking powder
¼ tsp black pepper
½ cup hot water
¾ cup buttermilk
1/8 tsp Tabasco
1 large egg
½ cup shredded Old Cheddar.

Fry the peppers in oil till soft (5-6 minutes)
Mix 2/3 cups cornmeal, sugar, salt, pepper and baking powder.
Mix 1/3 cup cornmeal with hot water. Then add buttermilk, Tabasco and quickly wisk in the egg.
Wisk in with the dry ingredients, peppers and the cheese.
Pour into a grease loaf pan.
Bake at 425°F for 30 minutes. Toothpick test to see if cooked.
Cool on a wire rack.

Whether you like chunk chilli like my recipe, or ground meat chilli which is more common--- do try the Jalapeno Corn Bread as a side dish. It's to die for.
Be sure to poke tooth pick or satay stick to be sure it's cooked through. I've seen some ovens take 15-30 minutes extra to cook 100% through to center.

Cocoa eh? Hhhmmmm..

... will go with me to my grave.

But is nothing all that special. I just put stuff in that I like.

Quote:

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Originally Posted by terrym

Cocoa eh? Hhhmmmm..

---

Of all the "Secret Ingredients" for a stunning Chilli-- cocoa is the most common you will hear about.
I've heard of people using chocolate bars but I think there would be too much sweetness.
If I want my chilli sweetened, I will grill or caramelise onions and tomatoes for a mix of sweetness and umami browning

I'm thinking I need to try making that Jalepnio bread too. We have an ice fishing weekend coming up where we have an ice bungalow rented so having an easy pre made meal is handy.

I generally don't follow a specific recipe but just kind of throw everything together. Usually turns out great. I like my veggies on the chunky size though.
Good thread. Going to make up a batch today :) and try the addition of some cocoa and maybe just a touch of cinnamon. Just happen to have a bunch of jalapeno peppers in the fridge too. Going in to town soon to get some cornmeal as I definitely want to try that bread. Tks for the recipe Johny.

Cheers

Cooking in Mexico is often based with a moele. Sorry for the inaccurate spelling. It always contains a choclate element.
Like Johny - I also prefer chunk meats instead of ground. Or at least some portion chunked. My method would be chunked game meat with some ground pork added.
Love the corn bread idea. Another alternative would be celery bread.
You can't beat a good chili.

I usually make it twice a year, Grey Cup and Super Bowl. The batches are big enough that they each give me 3-4 other meals during the year, maybe a few more if I make some rice for the left-overs. Cornbread, biscuits or pumpernickel bread are my first choice for the game day batches. I like to bbq some sausages and the peppers before they go in the pot.

Ingredients

2 h 12 servings 260 cals for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings

• Adjust
• US
• Metric

Note: Recipe directions are for original size.
Nutrition

Amount per serving (12 total)

• Calories:
• 260 kcal
• 
  
  
• 13%

• Fat:
• 12.7 g
• 
  
  
• 20%

• Carbs:
• 21.3g
• 
  
  
• 7%

• Protein:
• 16.4 g
• 
  
  
• 33%

• Cholesterol:
• 57 mg
• 
  
  
• 19%

• Sodium:
• 1658 mg
• 
  
  
• 66%

Based on a 2,000 calorie diet
See full nutrition
Nutritional Information

Venison-Bacon White Chili
1 Serving
Servings Per Recipe: 12
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• * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
• (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground white pepper
• 4 teaspoons salt, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups chicken broth
• 1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
• 6 cloves garlic, crushed
• 2 teaspoons chili powder, divided

• 2 teaspoons cayenne pepper, divided
• 1 tablespoon ground cumin
• 1 tablespoon dried cilantro
• 1 teaspoon ground coriander seed
• 1 teaspoon dried oregano
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can great Northern beans, rinsed and drained
• 1 pound ground venison
• 1 pound sliced bacon, diced
• 1 red onion, chopped
• 6 cloves garlic, minced
• Add all ingredients to list

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Directions

Print

• Prep
  30 m
• Cook
  1 h 30 m
• Ready In
  2 h

• Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
• Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
• Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
• Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

I made this for an ice fishing trip and it was an out of the park home run!!

I have a question for you Johny. I made the bread this afternoon and I'm wondering if it's supposed to rise? Cornbread normally does. Now I did use a substitute for the buttermilk, 1 tbs. vinegar in 1 cup of milk, (it didn't seem to curdle at all like was said online) so the acid was still in the mix. Apart from that I followed the recipe exactly. It looks great, just didn't rise much if at all. Took 35 minutes.

Attachment 34260

Cheers

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

Quote:

---

Originally Posted by kickingfrog

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

---

I was actually looking at some cast iron pans today at Basspro.

Quote:

---

Originally Posted by kickingfrog

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

---

No baking soda. One tsp baking powder as per Johny's recipe.

update: Wifey loved the bread but my chili turned out too hot for her lol, and she doesn't mind some heat. She has a small bowl of honey to go with it hehe.

Cheers

Quote:

---

Originally Posted by terrym

I was actually looking at some cast iron pans today at Basspro.

---

Great for steaks too. Screaming hot on the gas stove, sear-flip-sear then pan and all into the bbq for a few minutes

Quote:

---

Originally Posted by smitty55

No baking soda. One tsp baking powder as per Johny's recipe.

update: Wifey loved the bread but my chili turned out too hot for her lol, and she doesn't mind some heat. She has a small bowl of honey to go with it hehe.

Cheers

---

Sorry meant baking powder. Has it been around a while? Mine doesn't rise much, not like a more traditional bread. If it tasted good I wouldn't worry too much.

Quote:

---

Originally Posted by smitty55

I have a question for you Johny. I made the bread this afternoon and I'm wondering if it's supposed to rise? Cornbread normally does. Now I did use a substitute for the buttermilk, 1 tbs. vinegar in 1 cup of milk, (it didn't seem to curdle at all like was said online) so the acid was still in the mix. Apart from that I followed the recipe exactly. It looks great, just didn't rise much if at all. Took 35 minutes.

Attachment 34260

Cheers

---

Not fluffy like sandwichbread.
But there is some rising with the baking powder.
Once the wet and dry are mixed you have to bake immediately.
Comes out lightly risen.

Quote:

---

Originally Posted by johny

Not fluffy like sandwichbread.
But there is some rising with the baking powder.
Once the wet and dry are mixed you have to bake immediately.
Comes out lightly risen.

---

Tks Johny. It really didn't seem to rise much but no matter. It tastes great. I did put it in the oven right away. Wifey was raving about it again yesterday so all is good. It did seem a bit dry and crumbly but not having made cornbread before that could be normal. I must have had mild jalapenos as there wasn't really any bite at all. Next time more Tabasco lol.

Cheers

Before:
http://i247.photobucket.com/albums/g...psckefdp2l.jpg

After:
http://i247.photobucket.com/albums/g...pspyipo3jf.jpg

Pre-heated pan. Doesn't rise much (tough to see in the photo I know, I was more interested in eating) but then the size of the pan versus the surface area would impact that too.

Quote:

---

Originally Posted by kickingfrog

Before:
http://i247.photobucket.com/albums/g...psckefdp2l.jpg

After:
http://i247.photobucket.com/albums/g...pspyipo3jf.jpg

Pre-heated pan. Doesn't rise much (tough to see in the photo I know, I was more interested in eating) but then the size of the pan versus the surface area would impact that too.

---

I can tell. It did rise for sure. Is that pieces of red onion I see?
I have plenty of cast iron pans. That looks good. Got a good recipe you'd care to share?

Cheers

The folowing is a post I made on another website earlier this winter, the original called for beef; but as I mentioned in a previous post today, Goose can be substituted for Beef in many recipies. Another time I might have to try to add some cocoa, this one has some sugar to take some of the bite off the heat.

Goose Chili

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I adapted a recipe that my mother copied off a TV show for me some 25 years ago. A traditional chili contained no beans, it was a blend of spices on meat; therefore this is heavy on meat and spice. It makes a very flavourful chili, it is not a burn your mouth chili, you get a good burn in the throat and if you get juice on your lips, you feel it. You will/may get the sweats while eating; but the taste will have you going for spoon after spoon.

Sante Fe Chili - Waterfowl edition

5 lbs cubed 1/2" pieces waterfowl - I used 3 lbs combo Canada Geese and Snow Geese (original 5 lbs grd chuck)
3 Medium Onion chopped (original 1 large Spanish Onion)
3 Large Clove Garlic (original a whole head; but 25 years ago heads were smaller)
3 Bay leaves
3 Celery Stalks sliced
1 Sweet Red Pepper chopped
1 Sweet Green Pepper chopped
2 TBSP Smoked Paprika
1 TBSP Black Pepper
1 TBSP Salt
1 TBSP ground Cumin
2 TBSP Chili Pepper (I used 1 of Grd Adobe Chili and 1 Spanish Chili)
2 TBSP Crushed Chili Peppers
2 TBSP Dried Oregano
2 TBSP Sugar

Beef Stock
28 oz can crushed tomatoes
19-28 oz can Red Kidney beans


Over a high heat brown the meat in small batches, set aside when browned. If you do too large a batch there will be a lot of fluid, if this happens the meat can become tough. Small batches, high heat, little fluid, browned quickly, should be tender, melt in the mouth.

Saute onion over med-high heat until slightly translucent, add crushed garlic, saute a minute or two. Reduce to a simmer, add the meat and all the spices. This is were you have to use judgement, the waterfowl has no fat, so we need liquid, not enough to pool, just enough to moisten. Cover and allow to simmer 1 1/2 hrs to 2 hrs, stirring and adding liquid as necessary.


http://i388.photobucket.com/albums/o...psg2laptio.jpg




Add the tomatoes and allow to stew/simmer for 1/2 hr.

Add the peppers and allow to simmer for 1/2 hr until the peppers are almost cook thru.

Add the Kidney beans and heat thru.

Serve with crusty bread.



http://i388.photobucket.com/albums/o...psmx6gbrbz.jpg



The chili should not be swimming in fluid, truly just enough to moisten.

Quote:

---

Originally Posted by smitty55

I can tell. It did rise for sure. Is that pieces of red onion I see?
I have plenty of cast iron pans. That looks good. Got a good recipe you'd care to share?

Cheers

---

Not red onion, just some pepper that was left over. The cornbread recipe is Micheal Smith's.

Terry I often make big batches of Chilli to add to our ready to go meals in the freezer. From a recipe perspective I have little to offer as it rarely comes out the same but it's always good. I divide chilli into 2 main types. The ones where almost every ingredient is discernable with a fairy light liquid combining it.
Then there is the style I make; the more thick soupy kind which usually cooks much longer and lends itself more to my: taste, ponder, add a bit of this and that, cook longer, taste, ponder repeat, style of cooking. That's why I don't have a recipe. I just look at the list of ingredients of a bunch of recipes (some stellar looking ones above) pick the ingredients that appeal to me (or that I have on hand) and go for it. Like you said you know how to cook and you know chilli so just have at er and cook till it tastes good. The things that I like to add are chunk meat as it becomes pullable by the time I'm done and a smoked meat like pork hocks, throw the bone in too, can't hurt. Canned mushrooms hold together nicely even after hours of cooking and if you like it extra saucy add your fave smoky bbq sauce. Have fun!

No offense Rugger but canned mushrooms... OMG :eek: I can honestly say I have never bought a can of mushrooms ever. Just cut them thicker, use cremini and put them in later if you want, just like a pasta sauce.

On a little sidenote, I make a real good stew in my small pressure cooker that I adapted from a French recipe that came with the unit. It uses beer as the liquid. :) 35 minutes total cooker time, but browning the meat in batches first takes a while . Amazing IMO. Anyway, the second stage involves adding rutabaga, baby carrots, onion chunks, peppers, fresh herbs and thick mushroom slices. After another 15 minutes under the wobble weight the stew is done and those mushroom pieces are still plenty firm. I was actually surprised the first time I tried it, it worked so well I've done it every time since for the last 20 years or so.

Never thought of trying chili in a pressure cooker. Anyone tried? I bet there's recipes.

Cheers

LOL I know Smitty, I cringe every time I do it but it works. I think in my next batch I will spring for the king oyster mushrooms, now those things will stand up to some serious cooking and taste great.

RANCH CHILI with JALAPENO CORNBREAD


3 ½ pound shoulder meat
Salt and pepper
8 slices bacon sliced
1 large onion diced
4 jalapenos seeded and minced
3 tbsp chili powder
4 tsp Ancho chili powder
1 tbsp cumin
1 tbsp dried Oregano
5 garlic cloves
1 tablespoon brown sugar
½ Tbsp cocoa powder
2 can San Marzano tomatoes (with the juice) chopped in a blender
1 can black beans
1 can white beans

Cut up the meat in cubes and shake up with salt and pepper.
Fry the bacon in a Dutch oven. Removed when fried.
Pour off the fat and wipe pot clean. Add some bacon fat and fry the meat in batches, till browned. Add bacon fat for each batch. Set aside.
Fry the onion and jalapeno till onion is browning.
Add garlic for last 30 seconds.
Add chili powder, cumin, sugar, and oregano stir briefly and pour in tomatoes.
Scrape down bottom to loosen and browned bits.
Add the meat and simmer for 1-3 hours, covered.
Add the beans

Alternately, fry everything in a steel frying pan and accumulate everything into Dutch over and bake at 350F for 2 hours. Deglaze at each frying step with a bolshy strong beer and add the residue to the pot.



JALPENO CORNBREAD


2 tbsp canola
2 green jalapenos seeded and finely diced
1 medium red pepper finely diced
1 cup yellow cornmeal
2 tsp brown sugar
¾ tsp salt
1 tsp baking powder
¼ tsp black pepper
½ cup hot water
¾ cup buttermilk
1/8 tsp Tabasco
1 large egg
½ cup shredded Old Cheddar.

Fry the peppers in oil till soft (5-6 minutes)
Mix 2/3 cups cornmeal, sugar, salt, pepper and baking powder.
Mix 1/3 cup cornmeal with hot water. Then add buttermilk, Tabasco and quickly wisk in the egg.
Wisk in with the dry ingredients, peppers and the cheese.
Pour into a grease loaf pan.
Bake at 425°F for 30 minutes. Toothpick test to see if cooked.
Cool on a wire rack.

made this with venison. thanks man was great!