i need a killer chili recipe?

Answer 1

I usually use one from foodtv.com. search for Texas chili, then use the Tyler's Texas chili recipe. I have tweaked this a bit and have won several chili cook offs with it. In place of the 1 tbs chili powder, I use 1/2 tbs of McCormick Texas chili powder, 1/2 tbs of ancho chili powder and 1/2 tbs of chipoltle chili powder. (i know this makes 1 and 1/2 tbs. but that's okay.) The different chili powders give the spice mix a couple of new depths in flavor and add a lot. Use any chili powders you can find, but try mixing at least three. I also replace the water in the recipe with 1 bottle beer, and 1/2 cup of tequila. The key to my award winning recipe, though is that I smoke the chuck roast, then cube it and add to the chili. If you don't have a smoker, you can can come close to the flavor by adding 1 and 1/2 tbs of liquid smoke to the chili, preferably a mesquite flavored one.

No matter what recipe you end up using, though, remember, Real chili does not have beans, nor does it have pasta in it. (Sorry Cincinnati, but you guys are wrong)

Answer 2

I do not measure in ingredients, I can eye ball my recipes to my liking. I use:

2 cans of chili beans
2 lbs. browned ground beef
2 cans stewed tomatoes
1 cup sugar
2 pkgs. chili mix
1/4 cup chili powder
1 can tomato sauce
1 can tomato paste
1 cup chopped onions
1 cup chopped green bell pepper
1 cup water
Add 1 teaspoon of each.Salt, pepper, and garlic powder.
Brown the ground meat, bell peppers, and onions in a skillet and drain all the liquids in a strainer/ collander.
In a BIG pot add all the other ingredients in the pot and stir until it's well blended on medium heat.
Add the meat, onions, and peppers to the pot and reduce the heat. Simmer for 1 and a half hours on low heat with the lid on.
Taste it, see if you need to make adjustments to your liking. Serve with crackers or tortilla chips and cheese.

Answer 3

omg i have the yummyiest chili recipe here it it...The use of the word colorado refers to the color red because of the addition of tomatoes in this flavorful green chile stew. Pork or lean ground beef can be substituted for the beef in this dish.


Chile Colorado

2 pounds stewing beef, cut into 1-inch cubes
1 large onion, chopped
6 garlic cloves, finely minced
1 (28-ounce) can tomatoes, diced
2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped
1/2 teaspoon oregano leaves
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
Flour tortillas (Gorditas-Style), warmed
In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
Serve with warm flour tortillas.
Makes 6 servings.

Serving Suggestion: Serve with thick, warm flour tortillas, black beans and a green salad.
well there u go my grandmas home made recipe!

Answer 4

2 lbs ground beef {drain off grease after frying
3 cans tomato soup and 3 cans of water
2 cans of kidney beans
1 teaspoon of chili powder
4 tablespoons of sugar

Mix all above ingredients together and cook in big pot for 3 hours covered over medium heat and it will be the best chili you have ever eaten

Answer 5

this looks pretty killer to me! rated 5 stars by users of allrecipes.com....enjoy!

Habanero Hellfire Chili
PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs
US METRIC

INGREDIENTS
1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water
DIRECTIONS
Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Answer 6

This tastes really nice and it's not to hot.

Garlic and chilli chicken with basil

600g chicken breast fillets, sliced thickly
2 cloves garlic, crushed
1 small fresh red chilli, sliced thinly
1 small fresh green chilli, sliced thinly
2 tablespoons lemon juice
1/4 cup (60ml) oyster sauce
2 tablespoons olive oil
2 medium white onions, sliced thickly
1 lge red capsicum (pepper), chopped coarsely
2 teaspoons cornflour
1 cup chicken stock
1/4 cup firmly packed fresh basil leaves
4 green onions, sliced thinly (shallots)

1. Combine chicken, garlic, chillies, juice and sauce in medium bowl. Cover; refrigerate 3 hours or overnight.

2. Heat half of the oil in wok or large frying pan. Stir fry chicken mixture, in batches, until chicken is browned; remove from wok.

3. Heat remaining oil in wok; stir fry white onion and capsicum until onion is just soft.

4. Return chicken mixture to wok with blended cornflour and stock; stir until mixture boils and thickens slightly. Stir in basil and green onion.

SERVES 4 - per serving 16.2g fat; 1391kj
YUM YUM!

Answer 7

meat
spicy beans
tomato sauce
spicy v8
onion
green pepper, red pepper and yellow pepper
tabasco suace

Answer 8

foodnetwork.com....works everytime :)

Answer 9

sorry, can't give it away.