Can anyone give/direct me to a top-class chilli recipe?

Question

One that uses pieces of meat rather minced beef. Any suggestions for sides greatly appreciated too.

Answer 1

once you get stared with a regular chili mix, I prefer 5 alarm "Damn good chili" mix just let it mutate put in whatever you think that would kick it up a notch BAM!

Answer 2

Ok, this is my own recipe, and it usually goes down a treat - sounds a bit strange with the chocolate, but it works!! Make it the day before, it tastes even better the next day. Serves 4 hungry people.

2 onions
5-6 cloves garlic
4-6 birds eye chillis
500g finely diced steak or minced steak (my preference)
1 can kidney beans
3/4 tsp grated nutmeg
2 tsp ground cumin
salt & pepper
1/2 beef stock cube in a little boiling water
Squeeze of tomato puree (optional)
1 glass red wine (ie cabernet)
4-5 small squares quality, 90% cocoa dark chocolate
chopped mushrooms

Fry onion, garlic, chilli for a few minutes, add meat and brown, add spices,salt & pepper, tomato puree, beef stock, simmer for 1/2 hour, add red wine, chocolate, kidney beans, simmer 15 mins, add mushrooms and simmer another 15 mins.

You can also do this in a slow cooker to make the steak really tender, and just add the wine, choc, & mushrooms nearer the end.

Serve with boiled long grain rice, tortilla chips and soured cream, or green salad and garlic bread. Also tastes great wrapped in tortillas with soured cream and homemade salsa.

Answer 3

Jamie Oliver does a really good chili recipe...well I like it anyway :)
Here you go:

Ingredients
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) good quality beef
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)

Directions
If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and
cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef
with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2
hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.

Answer 4

Famous Texas Road Kill Chilli

(Replace ground up meat with pieces of meat)

Grind up 4 pounds of fresh road-kill. (Note: sometimes, due to the condition of the road-kill, grinding up may not be necessary). Just about anything is acceptable (armadillo, rabbit, possum, chicken, unidentified...), but stay away from skunks since their odoriferousnous may have a negative effect on the final result. If you live in an area where there's not much highway traffic, or where urbanization has scared off all the critters and your neighbors keep their pets indoors, then you can use (all) the following meat as a substitute:


2 lbs. ground beef (chili grind)
1 lb. venison (chili grind) .. pork is ok
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage


Mix all the meat in a large kettle. If using the "substitute" ingredients above, then cut open the chorrizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.


Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.


Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses. Feeds 6 to 8. Enjoy!

Answer 5

You can use any type of meat you want.

2 pounds ground round, or a mixture of pork and beef
1 large onion, diced
1 green bell pepper diced
1 red bell pepper diced
4 to 6 cloves garlic, minced
2 jalopenas, minced
1 can of hot chili beans
1 can of any other type bean you want, with juice
1 2 alarm chili mix, use all the ingredients except the red pepper (unless you want to) and the mesa
1 packet chili seasoning from the spice isle (i use hot)
1 can of tomato sauce
1 can of water plus some

Cook meat, onions and garlic in some vegetable oil, drain off all but about 1 tablespoon of grease. Add everything else, make sure there is enough water with just the one can, there should be. Bring to a boil, then simmer for 2 hours. Add water as needed.

I promise you will like this.

Answer 6

Firehouse Chili Recipe courtesy Jim Campbell



Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 10 to 15 servings
User Rating:




Sauce:
12 ounces tomato paste
16 ounces tomato sauce
1 (24-ounce) can kidney beans, drained
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1/2 cup chili powder
2 tablespoons parsley
2 teaspoons oregano
1 (24-ounce) can pork and beans
1/2 teaspoon salt
1/2 teaspoon pepper
1 (24-ounce) can chili hot beans
1 tablespoon chipotle powder
1 teaspoon habenero chile powder
4 whole red habaneros
6 jalapenos
2 New Mexican chiles
1/2 pound elbow macaroni or spaghetti
1 pound steak, cut of choice
1 pound ground beef
1 pound ground pork
1/2 (12-ounce) can or bottle of beer

Serving suggestions: crackers and cheese


In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes. Serve with crackers and cheese.

Answer 7

Jamaican Bicardi Chili

One large onion, chopped
One large clove of garlic (elephant) or several small, chopped
Zest of two large oranges
Zest of two limes
Several peppers of your choosing (depending on heat level desired). I use up to four different peppers of low to medium heat. I tend to use about 9-12 peppers total.
Start sauteeing the zest, onion, garlic and peppers in a large pot with a thin layer of olive oil on the bottom.
Add in at least 1lb of cubed beef (cube your own steak, stew beef tends to be tough.
When beef is browned, add the juice of both oranges and limes and 3/4 of a cup of Bicardi Select Rum and simmer until liquid is greatly reduced.
Add one can (6-8oz) of diced tomatoes
Add on can of tomato paste
Simmer on low for one hour, stirring occasionally.

Leaving the chili overnight on the stove (turned off) makes the flavors blend better. Then I heat and serve with cornbread with honey-butter the next day.

I've won a couple of contests with this recipe that I made up myself.

Answer 8

Baked Chili

Tender pieces of beef slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chili peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

2 pounds beef stew meat
1 tablespoon vegetable oil
2 pounds onions, chopped
2 green bell peppers, seeded and chopped
2 (14.5-ounce) cans diced tomatoes with green chiles
3 cups seeded and chopped tomatoes
4 dried whole red chili peppers, crushed
2 bay leaves
3 whole cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

1. Preheat oven to 300°F.
2. In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving. Serve hot.

Makes 8 servings.

Answer 9

ok....

i'll be back ... first have to write down the recipe for "real" chili and i don't have the time right now...

i have to tell you that all the recipes so far are what we refer to down here in texas as "yankee" chili. no self respecting chili recipe would have tomatoes in it , as in none/ zero. the sauce in real chili comes from the chiles, onions, and meat juices . these recipes are just modified spaghetti sauce. nothing wrong with that, i suppose, but let's not call them chili.

jake

bowl of red to follow asap

Answer 10

There are great recipes on epicurious.com
You can read reviews and people who have used the recipe rate them using little forks.

As a side dish with chili...green salads, bread, corn chips, crackers and always...sweet potatoes!