Chili recipe's

I'm thinking about making chili for dinner tonight. Usually I just throw some tomatos, tomato paste, onions, and peppers in with ground beef, let it simmer a few hours, and then throw in the beans (black and red). The flavor really comes out on the second day. Any suggestions for recipes or cooking tips?

[samjjones]

Do a search. This topic has been explored in depth before.

[jakethebake]

I posted a recipe awhile back, but don't have it handy. I assume there are also some peppers in there? I like to use both ground beef and stew meat. I think the contrast of the chunks and the cooked down ground is perfect. Much better than the coarse ground chili meat imo.

[JustToast]

Chili powder helps make it taste like chili.

I've put half a can of guinness in chili as well, that worked nicely.

Also add a little cinnamon and unsweetened chocolate. 3x neighborhood chili cookoff winner

[imported_anacardo]

Question: Where's the chili? This sounds like liquid meatloaf.

Good Chili

1 lb. chunked meat of some sort. Loose-ground beef, cubed steak, or venison are all viable options in their own way.
1/2 small white onion.
Ground red chili. Preferably fresh; if you use a chili powder, shop around for a good one, as they are few and far between. Most are full of salt and are disgusting. Gebhardt's makes a good one, but ideally you should search local spice shops, or even better, grind your own.
1 tbsp garlic.
1 16 oz. can tomato sauce.
The following spices, to taste: cumin, cayenne pepper, low-sodium beef bouillion.
One (1) bay leaf.
A little touch of habanero (optional.)

Slice onion and brown meat, onion and garlic in a suitable pot. Drain mostly, but not completely. Add red chili, enough to lightly coat your meat. This is more than you think, New Yorkers. Add tomato sauce, cumin, cayenne, bouillion, bay, and whatever else strikes your fancy today. Please refrain from beans, which are a delightful part of our daily lives, but not in chili. Add a glass of water and start simmering. If the water level gets too low, add more water. If flavor needs improving, first consider letting it cook another hour, then consider adding more chili. Cook for as long as you can stand it; a few hours at the minimum. Serve with sliced onion, grated cheddar, crackers, Fritos, cornbread, whatever.

[imported_anacardo]

Go back to Cincinnati, you God-damned Greek. [img]/images/graemlins/grin.gif[/img]

[MrTrik]

Little brown bag available in your grocery called Carroll Shelby's chili. It's cheap. Read the directions and improvise.

That bag, some chili beef or chicken, some tomato sauce, beer, and veggies/beans and you're good to go.

[imported_anacardo]

Store mixes are unacceptable. The ingredients tend to be old and stale, and often involve masa flour.

If you are anywhere near the D.C. area...Hard Time's Cafe...nuff said. Much easier, tastier, (and cheaper) than making it your self!