i need a good chilli recipe?

Question

hot or mild

Answer 1

Bob's soon to be World Famous Chili
1 large onion chopped
4 or 5 cloves garlic
2 large jars chunky salsa (mild) Dominick’s brand
3 Heaping tablespoons chili powder
1 Tablespoon Hershey's Cocoa powder
1 Teaspoon Cinnamon
2 Chopped Chapolte peppers. I buy the caned ones
in "adobo sauce" and freeze what is left for
the next batch.
Don’t add the sauce…watch out it is hot just like the peppers
You can add more or less Chapoltes to taste
2 pounds of meat...ground, chopped, whatever.
3 Beers
salt and pepper

Open one beer and drink

Sauté the onion and garlic in a large pot in a little olive oil.
When it is done add the Salsa and all the Spices including the peppers.

In a frying pan brown the meat, and salt and pepper to taste. When the meat is done pour off the fat and add to the pot

Add 1 Beer if it seems to dry add another.

Simmer for 1 hour or so while you finish that Beer you opened. This step may require more Beer
If you want Beans try adding several kinds like Black Beans, Pinto Beans, Kidney Beans or whatever

If you want it hotter add another chapolte or Two ..........Enjoy........

Answer 2

DOROTHY CROSS TMPJ72B-------------------
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve

Answer 3

Homestyle Chili

Ingrediants

2 LBs. Stew meat
2 Cans Stewed Tomatoes
2 Cans Kidney Beans
2 TBS Chili powder
2TBS Ground cumin
1 TSP Salt
1/2 TSP Ground Black pepper
1 large onion
1 green Bell Pepper
1 Red Pepper
1 Jalapeno (Seeds removed) if ya don't like heat
1 Clove Garlic

Saute the stew meat, onion, peppers in two TBS of cooking oil till the meat is no longer pink and the veggies are soft. add the cans of stewed tommatoes and kidney beans with liquid, then all the dry ingrediants together. Simmer for two hours to 2 1/2 hours. Serve with cheddar cheese sprinkled on top and a dollop of sour cream, yum!

Answer 4

this is the easiest n the best
1 1/2-2 lbs ground beef (for vegetarians you can substitue tofue for the ground beef and it turns out good.)
1 green pepper
1 onion
1 head garlic
4 (14 1/2 ounce) cans diced tomatoes or crushed tomatoes
2 (14 1/2 ounce) cans chili beans
1/2 cup chili powder
1/4 teaspoon thyme
1/16-1/8 teaspoon cayenne pepper (depending on desired spicyness. don't add much more than this it gets real hot)
salt and pepper

brown meat (drain grease).
cut up vegtables.
put everything in a pot and boil on stove around 3 hours (crock pot's also work but i've found it doesn't turn out as good. it is always better heated up the next day).
that's it.

Answer 5

TEXAS BEEF CHILI

2 lb beef chuck or shin, in 1/2" cubes
8 T olive oil
5 T med-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4" thick
3 medium onions, chopped
8 garlic cloves
1 T oregano, preferably Mexican, crumbled
2 tsp cumin, ground
2 tsp salt
1 tsp Fresh ground pepper
4 lb canned Italian plum tomatoes, drained and chopped
24 oz beer, Dos Equis or other Mexican beer
6 oz tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
bowl. Let stand in refrigerator overnight.

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add chorizo to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
reduce heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.

Some good accompaniments are pinto beans and salsa as side dishes.

Serves 6 generously.

Answer 6

, for a good amount, use 3 reg sized cans of the beansI use the enveloped chili seasoning mix, maybe two of them depending on amount, ground beef, dark kidney beans, canned diced tomatoes, fresh chopped onions,& a can or 2 of tomatoe sauce to get to the desired consistancy. I brown the burger, then throw all of that and the other stuff in the crock pot, and let her go, stirring occaisionally if I'm home...at the end of the day, you have one great chili, by the way, drain the diced tomatoes before adding

Answer 7

My family loves white chilli. I take a pack of boneless chicken strips cut them up and fry it with butter and onions, salt and pepper to taste. While this is cooking take a crock pot with one can chicken broth, 2 cans white northen beans, 1/2 can green chilis, the chilis with tomatoes are my fav if you can find them, add the chicken and onions cook for about an hour, top with sour cream and shredded cheese. I have a teenage son who is extremely picky, he loves it, so it must be good.

Answer 8

put the kidney beans in the crockpot for 4-6 hours i think. when they are right dump in some choped onion and tomato and any other veggie you want and ad as much chilli powder you want. i use hald a container because i like it hot. oh and i think you fill the crock pot up with 2 thrids of water. i have not made id for a whial so dont rember every thing.

Answer 9

1-pound of ground beef, 2or3 cans of chili beans, 1pkg. of Chile seasoning mix (hot or mild), cut up onion(according to how much you like), and 1 32oz. can of tomato juice. Brown meat and onions with salt, pepper, and seasoning salt together, when done, drain grease, add rest of ingredients and bring to slight bubble, turn down and simmer for 45 minutes to an hour. I always add some hot peppers to mine and maybe some diced or stewed tomatoes.

Answer 10

1 lb. ground beef
1 lb. tenderloin (cut in 1 inch cubes)
2 cans dark red kidney beans
2 cans cut tomatoes
2 packets of chili seasoning (mild or hot)
one small onion chopped

Brown both meats and combine all ingredients (including liquids in cans)

Put in slow cooker and cook on high for 2 hours, low for an additional 3 hours.