Was hoping to find a good chili recipe for this weekend, con carne y beans great, but not necessary?

Question

I'm was hoping to make a chili that's hot, but not too hot (maybe like japeleno hot, as opposed to Cabiaro hot.) OUCH! Those suckers r too hot for me, but then again I am from North East : )

Any recipe would b very much appreciated. tnxia.

Thank so much to to everyone that answered. I just have to figure out which one to try first. They all look good(makes me wan't to go out & get some right now.)
Sorry, about saying East Coasters don't like it. I love hot food, but I lived in Boulder for five yrs. and it I've found that West or West coast hot is like nothing I've seen inCT.

Answer 1

CHILI CON CARNE WITH CHILI CHEDDAR SHORTCAKES
For the shortcake biscuits
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1 cup sour cream

For the chili con carne
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 pounds boneless beef chuck, ground coarse in batches in a food processor or by the butcher
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried orégano
1 tablespoon dried hot red pepper flakes, or to taste
two 8-ounce cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped

Make the shortcake biscuits
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.

Make the chili con carne
In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the orégano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.

Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.

Serves 6.

Answer 2

I'm from the Northeast, and the hotter, the better!
Here's a nice, mild recipe for ya'!

Ed's Chicago Cocoa Chili ( Chocolate Chili )
2 lbs ground beef (you can actually use any ground meat combination, turkey, chicken, italian sausage, etc., or use fro)
1 medium yellow sweet onion, chopped or diced (vidalia, oso, etc.)
1 sweet bell pepper, chopped or diced (any color)
2 stalks celery, chopped or diced
1 carrot, chopped or diced
2 jalapeno peppers, sliced or chopped (remove the seeds and membrane from one pepper, use other types of hot peppers if you dare!)
2 (28 ounce) cans crushed tomatoes (Dei Fratelli brand is very consistent)
1 (6 ounce) can tomato paste
4-8 garlic cloves, smashed silly
salt and pepper, a few shakes here and there can't hurt
1/4 cup sweet and sour cocktail mix (Mr. & Mrs. T sweet-and-sour mix)
1/8 cup orange juice
1/8 cup lime juice
1/8 cup lemon juice
1-2 ounce dark chocolate (70% dark preferred)
THE KILLER COCOA CHILI SPICE MIX
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon basil
2 teaspoons oregano
1 teaspoon Hungarian paprika
2 teaspoons Mexican chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon dried cilantro
1/2 cup brown sugar
1/2 cup cocoa powder



1. Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
2. CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
3. Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
4. Season lightly with salt and pepper.
5. Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables. If there is not enough fat left over, add a little peanut, or canola oil at this time.
6. Push the meat to one side to make space to fry the vegetables and Reduce the heat to MEDIUM/HIGH.
7. On the empty side of the skillet, add the onions and the jalapenos, then add all the rest of the vegetables.
8. SAUTEE/FRY the veggies for a few minutes.
9. Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.
10. Make a little space on the bottom of the pan.
11. Add the tomato paste (don't worry if you can't get the entire contents of the can out).
12. Cook the paste for a minute, then mix everything in the pot together.
13. Add the crushed tomatoes.
14. Season the tomatoes with a little salt.
15. Stir in the KILLER COCOA CHILI SPICE MIX.
16. Keep stirring, keep a very slow boil or a simmer.
17. Add Lemon juice, Lime juice, Orange juice, and Sweet & Sour Mix.
18. Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
19. STIR STIR STIR.
20. Taste it (something not right? Fix it!).
21. If it's too hot or salty, add a little more brown sugar.
22. If it's not salty enough, add a little more salt,'ya silly!
23. Not hot enough for ya?.
24. Add more hot peppers, or a splash of tabasco hot sauce.
25. Set the heat to LOW.
26. Partially cover and simmer for about 5-10 minutes.
27. TURN OFF THE HEAT.
28. Congratulations!
29. You now have the best chili on the planet.
30. You can keep this chili covered in the pot for hours.
31. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.

Answer 3

this is my recipe for the best (or so my family says) chilli con carne
1 x 350g mince meat
1 x 400g tin canned tomatoes
1 x large dollop of tomato paste or 1 x packet of tomato soup with 1/2 cup of water
1 x can Mexican chilli beans
1x tsp cumin
1x tsp parsley flakes
1x tsp ground black pepper
2 x tsp chilli flakes or ground chilli
1x onion
3 x garlic cloves
fry onion, garlic. Add mince meat fry until there us no fat left in pan from mince. Add tomatos, tomatoe paste/soup, spices and chili beans. Simmer for 20 minutes.
Serve with white rice. Yummy!
If not spicey enough, add chilli flakes..

Answer 4

Here's on recipe my friends like.
1 package of stew beef
hamburg
onions
green bell peppers
fresh garlic
cocoa
baked kidney beans instead of plain kidney beans
chili pwder
cumin
fresh chili peppers
tomatoe sauce
brown sugar
crushed red pepper
1)cook stew beef in pot with some water covered until very very tender.
2)fry hamburg with onios and peppers
3)add 1 tabespoon of cocoa to hamburg mixture,and continue to fry, until cocoa is mixed in well.
4)Add hamburg mixture to pot that has stewed beef. (assuming there is no more water in it, if there is, drain it first.)
5) Add tomatoe sauce, baked kidney beans, 2 cloves of crushed garlic,cumin, chili powder,half a teaspoon of brown sugar, cut up fresh chili peppers, crushed red pepper according to your taste. cook all day, and taste every once in a while to see if it needs a little more of something. I hope this recipe does it for you.If you try it, let me know how you liked it.

Answer 5

TVP chili-one cup reconstitued TVP (one-fourth cut dried TVP. 1 cup water), one cup chopped onion, cook together till the onion turns clear. Add one can chopped tomato, drain and rinse one can of kidney beans and add. Add chili powder and chopped jalapena to taste, start mild and then get it to where you like it. OPTIONAL- in place of water, use coffee, beer, water in which dirty socks have been rinsed and/or other veggies, spices and herbs. Much depends on what you have available after a day on the trail.

Answer 6

moehawk’s No-Bean Chili

3 lbs London Broil, diced into ½ inch cubes
large yellow onion, ¼ inch dice
5 Roma tomatoes, peeled, seeded and chopped, or 1 small can of diced tomatoes
3 cloves garlic, peeled, crushed, chopped fine
2 oz California chili powder, or New Mexican (It’s a little spicier than Californian)
2 tsp cumin, ground
2 tsp Mexican oregano, ground
¼ to 2 tsp ground dried Chipotle pepper, if you like it spicy. If not, don’t add any!
1 bottle (12 oz) light flavored beer, or low sodium beef or chicken broth
1 can V8 tomato juice
3 tbsp masa (Corn flour for tortillas and tamales)

Brown beef in large, heavy skillet, using about 1 oz of oil. I like my cast iron chicken fryer for this recipe, since it is nice and deep. Add onions, cook till translucent, and then add tomatoes and garlic. Cook for a couple of minutes, add chili powder, stir for about a minute until chili powder is toasted and fragrant, add rest of spices and liquids.

Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is very tender. Add more beer or water, if necessary, during the cooking to keep beef covered in liquid. Mix masa with water to form a paste, stir half into chili, simmer until thickened. Add more of the masa paste to thicken as desired. Salt to taste.

Serve with shredded Cheddar cheese, finely diced red onion, sour cream and cornbread.

enjoy!

Answer 7

Here is a link for a chili that sounds good. I like this site too, I use it all the time.
Let me know how it was if you decide to cook it.

http://soup.allrecipes.com/az/wrdWinningChili.asp