anyone want to share their chili recipe?
This is a good, basic version from Laurel's kitchen. Kind of boring but its what I grew up with, so I like it.
Chili con Elote
1 onion, chopped
1 clove garlic (I use more like 6 cloves)
2 Tablespoons oil
1green pepper, diced
1 teaspoon chili powder
1 teaspoon cumin powder
1 cup chopped tomato, or 2 Tablespoons tomato paste
1 cup fresh corn (I use frozen)
4 cups cooked kidney, black, or pinto beans
1 ½ teaspoons salt
1 teaspoon oregano
Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green pepper and spices. Saute another 2 or 3 minutes. Add tomatoes and corn if you have it. Mash 2 cups of the beans and add to the pot along with whole beans and salt and oregano.
Simmer 30 minutes
Serves 6
We keep some wick fowlers 2 alarm chili mix around for when it's chili makin time. One of the keys is to use a rough chop (chili grind) ground meat. Texas style has no beans but I use beans. Eaten with white rice or a pan of cornbread.
Erin's brother Mark makes good chili. What I remember of the recipe is oil, salt/pepper, onions, garlic, beef and or pork, pureed tomatoes, red beans, cumin, home made chili and pepper powder, smoked paprika, balsamic vinegar and a beer. At one point he was adding some French's mustard but I think he replaced that with the vinegar. Another variation had beef and lamb. I have a friend who makes a fantastic chili verde. His is thin, like soup with big chunks of tender pork. I tried to copy it by using a few recipes I found online - day one it was ok, but not at all like his. After sitting in the refrigerator over night it was really good.
Sounds good Steve. Also all sorts of wild game meat is good.
I posted one somewhere. Here or facebook. I use a cross rib roast. It's from the chuck, so it's cheap. But it's really easy to cube. If you can take the time to toast and grind cumin seeds, the results are worth it.
I remember posting on facebook, due to memorable comments. Can't find it. Facebook ate my chili? I do have on another computer and can post tomorrow. But jeez, how did I forget the bacon. Step one, cook some bacon. Step two, brown diced onions in bacon fat. Etc.
sounds like a good start. please post when you can. thanks!
This is how an engineer documents chili ...
 I slice the cross-rib roast into steak-sized hunk, and brown. Then I finish dicing.
Chili verde ... 
my chili verde had some chicken stock and roasted/skinned/seeded poblano chilies, no jalapenos.
The chill and remove fat step is key
engineers make my head hurt.
seriously. although i must say i like the visual on when i will need what ingredients. thanks for posting i'm going to work up to that texas style recipe.
Dave, for you.
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anyone want to share their chili recipe?
- linda 4-08-2013 9:51 pm
This is a good, basic version from Laurel's kitchen. Kind of boring but its what I grew up with, so I like it.
Chili con Elote
1 onion, chopped
1 clove garlic (I use more like 6 cloves)
2 Tablespoons oil
1green pepper, diced
1 teaspoon chili powder
1 teaspoon cumin powder
1 cup chopped tomato, or 2 Tablespoons tomato paste
1 cup fresh corn (I use frozen)
4 cups cooked kidney, black, or pinto beans
1 ½ teaspoons salt
1 teaspoon oregano
Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green pepper and spices. Saute another 2 or 3 minutes. Add tomatoes and corn if you have it. Mash 2 cups of the beans and add to the pot along with whole beans and salt and oregano.
Simmer 30 minutes
Serves 6
- Erin Boberg 4-09-2013 3:31 am [add a comment]
We keep some wick fowlers 2 alarm chili mix around for when it's chili makin time. One of the keys is to use a rough chop (chili grind) ground meat. Texas style has no beans but I use beans. Eaten with white rice or a pan of cornbread.
- bill 4-09-2013 12:25 pm [add a comment]
Erin's brother Mark makes good chili. What I remember of the recipe is oil, salt/pepper, onions, garlic, beef and or pork, pureed tomatoes, red beans, cumin, home made chili and pepper powder, smoked paprika, balsamic vinegar and a beer. At one point he was adding some French's mustard but I think he replaced that with the vinegar. Another variation had beef and lamb.
I have a friend who makes a fantastic chili verde. His is thin, like soup with big chunks of tender pork. I tried to copy it by using a few recipes I found online - day one it was ok, but not at all like his. After sitting in the refrigerator over night it was really good.
- steve 4-09-2013 1:39 pm [add a comment]
Sounds good Steve. Also all sorts of wild game meat is good.
- bill 4-09-2013 2:15 pm [add a comment]
I posted one somewhere. Here or facebook. I use a cross rib roast. It's from the chuck, so it's cheap. But it's really easy to cube. If you can take the time to toast and grind cumin seeds, the results are worth it.
- mark 4-11-2013 4:18 am [add a comment]
I remember posting on facebook, due to memorable comments. Can't find it. Facebook ate my chili? I do have on another computer and can post tomorrow. But jeez, how did I forget the bacon. Step one, cook some bacon. Step two, brown diced onions in bacon fat. Etc.
- mark 4-11-2013 4:44 am [add a comment]
sounds like a good start. please post when you can. thanks!
- linda 4-11-2013 7:06 pm [add a comment]
This is how an engineer documents chili ...
I slice the cross-rib roast into steak-sized hunk, and brown. Then I finish dicing.
- mark 4-12-2013 8:06 am [add a comment]
Chili verde ...
- mark 4-12-2013 8:10 am [add a comment]
my chili verde had some chicken stock and roasted/skinned/seeded poblano chilies, no jalapenos. The chill and remove fat step is key
- steve 4-12-2013 10:48 am [add a comment]
engineers make my head hurt.
- dave 4-12-2013 2:58 pm [add a comment]
seriously. although i must say i like the visual on when i will need what ingredients. thanks for posting i'm going to work up to that texas style recipe.
- linda 4-12-2013 6:13 pm [add a comment]
Dave, for you.
- mark 4-16-2013 12:29 am [add a comment]