chili recipe please?

Question

I know it's still very hot out, but I'm really looking forward to my favorite time of year, autumn!! I love to make chile or a hearty soup, etc. during that time of year. Can you give me a recipe for your favorite chili or soup? I prefer chili to be a little spicy. Thanks.

I already know the websites to go to, I would rather have a recipe that you have made and like. Thanks.

Answer 1

GUNSMOKE CHILI

2 lbs coarsely-ground lean beef or venison
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin
1 14.5-oz. can diced tomatoes
1/4 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 15-oz. can tomato sauce
6 cups water or beef broth
2 15.5-oz. cans kidney or pinto beans

Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
For hotter chili, add more peppers.

Answer 2

1

Answer 3

Spicy Texas Chili

Ingredients:
1 3 lb Chuck Roast
2 Tbls Wine Vinegar
3 Cubes Beef Bouillon
1 tsp Chili Powder
2 LARGE Onions, Chopped
1 LARGE Green Bell Pepper
28 oz Canned, Whole Tomatoes
16 oz Kidney Beans
Salt
Pepper
1 Cup Cheddar, Shredded
1 Cup Green Onion, Chopped
2 Cups Tortilla Chips

Directions:
Trim all excess fat from the beef Cut the meat from the bone in chunks. cover. Cover and cook over medium-high heat until the meat releases juices and turns gray (about 30 minutes). Uncover and cook the juices away. Turn the meat in the rendered fat which remains until well browned on all sides (about 30 minutes more). Lift out the meat and set aside.

Add 1/4 cup of water and the vinegar to the pan. Scrape the pan to loosen the browned bits. Remove the seeds and membranes from the green bell pepper and chop. Add the bouillon cubes, chili powder, onions and green bell pepper. Cook, stirring, for 10 minutes.

Add the tomatoes and their liquid. Break up the tomatoes using the back of a spoon. Add the kidney beans. Return the meat to the pan. Stir to mix. Cover and simmer until the meat is tender enough to fall apart easily
(about 24 hours).

Discard the bones. Skim off the fat and add salt and pepper to taste. Sprinkle shredded cheese and chopped green onion over the top. Serve with tortilla chips on the side.

Answer 4

Basic Spicy Chili Recipe #77773
This is a basic chili recipe, but my favorite. Since I am a vegetarian, I omit the beef and add more beans for a great meatless chili. I also add more hot sauce for extra kick. This chili is great served with sour cream and/or cheese.
1 1/4 lbs ground beef
3 medium onions, chopped
1 (46 ounce) can tomato juice
1 (28 ounce) can whole tomatoes
3 cups kidney beans, drained and rinsed
4 tablespoons chili powder (or to taste)
1/4 teaspoon Dave's Insanity hot sauce (or your favorite intense hot sauce--optional)
1/8 teaspoon baking soda (a pinch)
1 cup water (if needed)

6 servings Change size or US/metric
Change to: servings US Metric

45 minutes 15 mins prep

In a large skillet, saute beef and onions together until beef is browned.
Drain beef and add to a large soup pot (this step can be skipped if you wish to brown the beef in the soup pot).
Add tomato juice and simmer over medium heat.
Add tomatoes (with their juice), crushing between fingers to break apart.
Add kidney beans, chili powder (the entire 4 tablespoons may be a bit much for some people, so start out small and add to taste), and optional hot sauce.
After mixture comes to a simmer, add baking soda (the baking soda will help cut down the acidity of the tomatoes).
Simmer for about 20-30 minutes, adding water if necessary to thin out the chili.
Taste for seasoning.


Here are some others to try:
www.recipezaar.com/41158
www.insanechicken.com/Spicy-Chili-Recipe.html

Answer 5

I can't give you my recipes for chili, but I do know what you mean. I love making chili and homemade soups. I was a chef in the United States Navy and I love cooking from scratch. Fall is my favorite time of year and I love preparing savoy and hearty dishes. I hope you get some new recipes. Peace.

Answer 6

1 lb ground beef
1 lb ground pork
1 1/2 cups diced onions
1/2 cup diced celery
1/2 cup diced green bell peppers
1 can diced tomatoes (you can sub. tomato sauce)
1 1/2 cups water
2 beef bouillon cubes
2 teaspoons cumin
2 1/2 tablespoons chili powder
1 1/2 teaspoons black pepper (fresh ground)
1 pinch salt
2 cloves garlic, minced
2 teaspoons oregano
1/2 teaspoon dry mustard
1 ounce tequila
1 can beer
1/2 teaspoon paprika (I used Hungarian)
2 tablespoons unsweetened cocoa powder
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 (15 1/2 ounce) cans pinto beans or kidney beans
hot sauce

6-8 servings

3 hours 25 minutes - 25 mins prep

1. Brown beef and pork in skillet.
2. drain for at least 15 minutes to rid of all the grease.
3. place back in pan and over med heat add everything except- tequila, beer and beans.
4. bring just to a boil then reduce heat.
5. add beer and tequila.
6. simmer for about 2 to 3 hours.
7. add beans during the last half hour.

THIS CHILI IS AWESOME!!!!!!!!!!

Answer 7

2pounds chili meat
1each chopped
onion, bell pepper, Jalepeno, Habenaro
1 can rotel
1 can chopped tomatoes
1 can chili beans
salt , pepper, garlic salt to taste
1-2 T. chili powder
tomato juice to make soupy
brown meat add rest of ingredients.Simmer 2 hours or till you are ready, I put it in the crock pot & let it cook all day.

Answer 8

go to recipes.com